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

Abstract 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 P P P P >0.05) between groups. Shear force values of raw and cooked fillets were highest with the 1200 g heavy fish ( P P P