Dietary supplementation with nerolidol nanospheres improves growth, antioxidant status and fillet fatty acid profiles in Nile tilapia: Benefits of nanotechnology for fish health and meat quality

Sustainable development of aquaculture is a compelling approach to increasing global fish production and to improve human nutrition and food security. In particular, Nile tilapia (Oreochromis niloticus) is a widely distributed species that may meet the growing demand for fish by an ever-increasing human population. Management of fish health is a major concern in aquaculture, and strategies incorporating natural products have been proposed to promote fish growth and health. In this context, the aim of this study was to evaluate whether dietary supplementation with free or nanoencapsulated nerolidol improves performance, meat antioxidant status and fillet fatty acid profiles of Nile tilapia. Final body weight and growth rate were significantly higher in fish fed with diets containing 1.0 mL nanoencapsulated nerolidol/kg of feed compared to the control group, while meat reactive oxygen species and lipid peroxidation levels were lower. Meat antioxidant capacity against peroxyl radical was significant lower in fish fed with diets containing 0.5 and 1.0 mL nanoencapsulated nerolidol/kg of feed than in the control group. Meat catalase activity was significant higher in fish fed with a diet containing 1.0 mL free nerolidol/kg of feed and in fish fed with diets containing 0.5 and 1.0 mL nanoencapsulated nerolidol/kg of feed than in the control group, while the levels of hydrogen peroxide were lower in the same groups. Finally, the total content of saturated fatty acids (SFA) in meat were lower in fish fed with all nerolidol diets (0.5 and 1.0 mL of free or nanoencapsulated nerolidol) than in the control group, while the total content of monounsaturated fatty acids (MUFA) was higher in the same groups. No significant difference was observed between groups with respect to meat protein carbonylation levels, superoxide dismutase activity, or total content of polyunsaturated fatty acids. These data suggest that nanoencapsulation of nerolidol promotes fish health by promoting growth and reducing free radical production and lipid damage. Free and (particularly) nanoencapsulated nerolidol enhanced muscle/meat enzymatic and non-enzymatic antioxidant systems. Both supplementation forms improved meat quality via reduction of SFA and increase of MUFA, making dietary supplementation with nanoencapsulated nerolidol a compelling approach to improve fish health and meat quality.