Evaluation of Flesh Quality of Genetically Modified Nile Tilapia and their Wild Type under Commercial Farm Conditions

This study investigates the meat quality of farmed Oreochromis niloticus (Nile tilapia) produced through untraditional breeding methods. With growing consumer demand for high-quality, sustainably farmed fish, there is a pressing need to assess how these novel breeding strategies impact key meat quality parameters. A comprehensive evaluation was conducted, analyzing physical (texture, color, water-holding capacity), chemical (protein, lipid, and moisture content), and sensory (taste, odor, and overall acceptability) characteristics. Results were compared to those of conventionally bred tilapia to determine the effects of unconventional methods on meat quality. Findings reveal significant differences in certain quality attributes, suggesting that innovative breeding approaches can influence the nutritional and market value of tilapia meat. In essence, the injection of Common Carp DNA fragments served as a highly effective biostimulant and quality preservation treatment for Nile Tilapia (Oreochromis niloticus) providing a dual benefit, yielding larger fish with fillets that retained superior sensory and chemical quality for a longer period in chilled storage. This dual effect warrants further investigation into the genetic and immunological mechanisms responsible for the observed biostimulation and quality preservation.