Effects of Adding Purslane ( <i>Portulaca oleracea</i> ) as a Source of Omega-3 Fatty Acids on Muscle Composition, Fatty Acid Profile, and Productive Performance in Tilapia ( <i>Oreochromis niloticus</i> )

This study evaluated the effect of diets enriched with purslane flour ( P. oleracea ) on production variables, muscle composition, and fatty acid profile in Nile tilapia. Four isonitrogenous and isolipidic diets were prepared, incorporating 0% (CTRL), 5% (V-5), 10% (V-10), and 15% (V-15) of P. oleracea flour. Trials were conducted in triplicate with an initial average weight (2.93±0.17 g), and the fish were fed the experimental diets for 60 days. The inclusion of 100 g/kg of purslane significantly increased (p&lt;0.05) the lipid content in the fillet. However, at 150 g/kg, protein content decreased (p&lt;0.05), while levels of 20:5 n-3 (EPA) (3.27%) and 22:6 n-3 (DHA) (4.14%) in the tilapia fillet increased (p&lt;0.05), with a 100% survival rate reported in all treatments. The results demonstrate that up to 100 g/kg of purslane flour can be included in diets for Nile tilapia without negatively affecting productive performance, and up to 150 g/kg when the objective is to improve the nutritional quality of the tilapia fillet.