Effect of Slaughter Weight on Meat Quality of Nile Tilapia (Oreochromisniloticus)

A total of 375 Nile tilapia was subdivided into three groups (125 fish/group), based on weight (600, 800 and 1200 g, respectively). Fish were killed and analyzed for various traits describing meat characteristics. Data was subjected to analysis of variance. Protein percentage of the 600 g weighing Nile tilapia was the highest (P<0.05). Fat percentage of the 1200 g weighing Nile tilapia was higher than that of the 600 g weighing animals (P<0.05). Drip loss percentage of the fillet of the 600 g weighing Nile tilapia was the highest (P<0.05), whereas boiling loss percentage was the highest (P<0.05) in the 1200 g heavy fish. TBARS value on days 0, 1, 3, 6 and 9 were not different (P>0.05) between groups. Shear force values of raw and cooked fillets were highest with the 1200 g heavy fish (P<0.05. The total collagen content of the fillet of the 1200 g weighing fish was highest (P<0.05). Flavor, juiciness, tenderness and acceptability ratings were lowest with fish weighing 600 g (P<0.05). In conclusion, fat percentages and firmness were higher with increasing the slaughter weight. Also flavor was improved with higher slaughter weight. By modifying the slaughter weight, a certain target meat quality can be achieved. (C) 2015 The Authors. Published by Elsevier B.V.