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The suitability of Dissolved oxygen concentration for Tilapia

Tilapia survive routine dawn dissolved oxygen (DO) concentrations of less than 0.3 mg/L, considerably below the tolerance limits for most other cultured fish. In research studies Nile tilapia grew better when aerators were used to prevent morning DO concentrations from falling below 0.7 to 0.8 mg/L (comparedwith unaerated control ponds). Growth was not further improved if additional aeration kept DO concentrations above 2.0 to 2.5 mg/L. Although tilapia can survive acute low DO concentrations for several hours, tilapia ponds should be managed to maintain DO concentrations above 1 mg/L. Metabol-ism, growth and, possibly, disease resistance are depressed when DO falls below this level for prolonged periods.
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Health Articles

An Open Letter regarding recent reports that low-fat fish like tilapia are unhealthy. (July 16, 2008)

Eating fish, especially oily fish, at least twice per week is recommended for heart disease prevention. Fish is low in total and saturated fats, high in protein and essential trace minerals, and contains long-chain omega-3 fatty acids (EPA and DHA). Oily fish rich in these healthy omega-3s include salmon, trout, albacore tuna, sardines, anchovies, mackerel and herring. Our omega-3 needs can also be met by eating less-oily (lower-fat) fish more often.

Tilapia and catfish are examples of lower-fat fish that have fewer omega-3s than the oily fish listed above, but still provide more of these heart-healthy nutrients than hamburger, steak, chicken, pork or turkey. Actually, a 3 ounce serving of these fish provides over 100 mg of the long chain omega-3 fatty acids EPA and DHA. Considering that this is about the current daily intake of these fatty acids in the US, even these fish should be considered better choices than most other meat alternatives. Since they are also relatively low in total and saturated fats and high in protein, they clearly can be part of a healthy diet.

US Department of Agriculture statistics indicate that farmed tilapia and catfish contain somewhat more omega-6 fatty acids than omega-3. Most health experts (including organizations such as the American Heart Association and the American Dietetic Association) agree that omega-6 fatty acids are, like omega-3s, heart-healthy nutrients which should be a part of everyone's diet. Omega-6 fatty acids are found primarily in vegetable oils (corn, soybean, safflower, etc) but also in salad dressings, nuts, whole-wheat bread, and chicken.

Replacing tilapia or catfish with "bacon, hamburgers or doughnuts" is absolutely not recommended.

Signed:

William S. Harris, PhD, FAHA
Sr. Scientist and Director
Metabolism and Nutrition Research Center
Sanford Research/USD
Sioux Falls, SD
(605) 328-1304