The objective of this study was to determine whether supplementation with vegetable choline (VC: 0, 400, 800, and 1200 mg kg⁻¹ of feed) in feed for Nile tilapia (Oreochromis niloticus) raised in a biofloc system would promote changes in fatty acid (FA) profiles in the meat. We characterized the composition of the biofloc; that is, we evaluated the meat's chemical composition and FA profiles. Concerning proximate meat composition, moisture was significantly lower in the group fed 1200 mg kg⁻¹ of VC when compared to those of other treatments. Lipid levels were significantly higher in treatments with 800 and 1200 mg kg⁻¹ than in the control (0 mg kg⁻¹). The total saturated fatty acids (SFA) in meat were significantly lower in the 400 mg kg⁻¹ treatment than in the control treatment, while they were significantly higher in the 1200 mg kg⁻¹ treatment when compared to the control treatment. Total monounsaturated fatty acids (MUFA) in meat were significantly lower in the 1200 mg kg⁻¹ treatment than in the control treatment. Finally, total polyunsaturated fatty acids (PUFA) in meat were significantly higher in treatments with 800 and 1200 mg kg⁻¹ than in the control treatment. Taken together, the data suggest that supplementation of VC in diets for Nile tilapia in biofloc treatment improved FA profiles of the meat. Levels of 400 and 800 mg kg⁻¹ of diet led a decreased SFAs and increased PUFAs (mainly DHA) and MUFAs in the meat of tilapia, all of which desirable effects from the standpoint of the consumer.

本研究的目的是确定在生物絮团系统中饲养的尼罗罗非鱼 ( Oreochromis niloticus )饲料中添加植物胆碱（VC：0、400、800和 1200 mg kg ^-1饲料）是否会促进脂肪含量的变化。肉中的酸 (FA) 分布。我们描述了生物絮团的组成；也就是说，我们评估了肉的化学成分和 FA 特征。关于近似肉成分，与其他处理相比，喂食 1200 mg kg ^-1 VC的组的水分显着降低。800 和 1200 mg kg ^-1处理的脂质水平显着高于对照（0 mg kg ^-1）。肉类中的总饱和脂肪酸（SFA）在 400 mg kg ^-1处理中显着低于对照处理，而在 1200 mg kg ^-1处理中与对照处理相比显着更高。肉中的总单不饱和脂肪酸 (MUFA) 在 1200 mg kg ^-1处理中显着低于对照处理。最后，肉中的总多不饱和脂肪酸 (PUFA) 在 800 和 1200 mg kg ^-1处理中显着高于对照处理。综上所述，数据表明，在生物絮凝处理的尼罗罗非鱼饲料中添加 VC 改善了肉的 FA 分布。400 和 800 mg kg ^{-1 的水平} 饮食导致罗非鱼肉中 SFAs 减少和 PUFAs（主要是 DHA）和 MUFAs 增加，从消费者的角度来看，所有这些都是理想的效果。