Effects of dietary tannic acid supplementation on muscle texture and nutritional composition in Nile tilapia (Oreochromis niloticus)

Liu, J.H. and Zhang, X.Q. and Liang, Z.Y. and Lu, Q.F. and Zhang, H. and Lin, L. and Li, Q.Q. (2025) Effects of dietary tannic acid supplementation on muscle texture and nutritional composition in Nile tilapia (Oreochromis niloticus). ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (2). pp. 317-327. ISSN 0139-3006

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Abstract

Nile tilapia ( Oreochromis niloticus ) is widely favoured by consumers globally due to its delicate flesh, lack of intermuscular spines, and high protein content. Recent studies have shown that faba beans ( Vicia faba L.) can enhance the crisping characteristics of Nile tilapia muscle, a trait likely linked to the abundant antinutritional factors in faba beans. Therefore, this study aims to evaluate the effects of tannic acid (TA) at five different concentrations: 0 g kg −1 (TA1), 5 g kg −1 (TA2), 10 g kg −1 (TA3), 15 g kg −1 (TA4), and 20 g kg −1 (TA5) on the histological observation, muscle fibre structure, texture, proximate composition, and amino acid and fatty acid contents of Nile tilapia. The results indicated that with increasing TA concentration, the area and diameter of Nile tilapia muscle fibres significantly decreased, while fibre density significantly increased. TA significantly enhanced muscle hardness, and both adhesiveness and chewiness increased with higher concentrations. Additionally, TA treatment reduced protein content, while fat content significantly increased in the TA2, TA4, and TA5 groups. TA significantly reduced the content of total essential amino acids, total non-essential amino acids, and total umami amino acids. Among the total saturated fatty acids, the content in TA1 was similar to TA5, both significantly lower than in TA3 and TA4. These results demonstrate that inclusion of TA in tilapia diets modifies muscle fibre architecture and enhances textural properties, but at the cost of reduced protein and amino acid retention. Optimal TA supplementation must therefore strike a balance between textural benefits and nutritional quality in feed formulations.

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