Résumé:
The main purpose of this work is to compare the nutritional quality of the flesh of the hybrid
tilapia (called red) Oreochromis sp fed with flour based on bluefin tuna co-products with that
of tilapia fed with commercial food. For this purpose, the proposed method is based on the
analysis of the biochemical compositions of the flesh of two batches of fish fed differently
(manufactured and commercial food). The research results concerning the overall chemical
composition of the flesh of these two batches are more or less different and constitute an
excellent source of protein for the batch tested against the control. Finally, on the basis of the
data collected in this study, food made from marine co-products deserves our full attention
and should be promoted on a large scale.
