Abstract

GIFT (Genetically Improved Farmed Tilapia) and Red Tilapia (RT) were compared for sensory attributes of flesh quality by a panel of untrained consumers in two trials. Fillet yield was recorded only in trial 2. A simplified scoring system of flesh quality designed for application with untrained consumers was used in both trials. There were no significant differences in flesh quality between GIFT and Red Tilapia, except for texture in Trial 1. In Trial 2 GIFT had greater harvest weight than Red Tilapia (P<0.05) but there were no significant differences in fillet yield and fillet weight. In conclusion, GIFT had flesh quality attributes comparable if not better than those of RT. Coupled with its frequently recorded greater growth rate, this finding positions GIFT as a strain of great potential for both the domestic and the export markets.

R. W Ponzoni, Hooi Ling Khaw, K. RAbu Bakar, A. Hamzah, N. Kamaruzzaman, N. G Nguyen

Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume , , 09.06, 2006
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