Tilapias glide through the cold thanks to gum, researchers discover
Gwyneth Perseveranda
Chewing gum is a soft, elastic, and emulsified substance meant for chewing—yet ironically, tilapias thrive by consuming it instead.
Researchers from Benha University, along with Dr. Janice Alano Ragaza from Ateneo de Manila University’s Department of Biology monitored the weight, growth, blood chemistry, and enzyme levels of tilapia after feeding them varying amounts of Arabic gum and lecithin.
The study, titled “The modulatory impact of Arabic gum and lecithin on the efficiency of cold-stressed Nile tilapia (Oreochromis niloticus)” could open up opportunities to farm Nile tilapia in non-tropical regions and derive winter diets tailored to the tilapias, based from the findings.
Dating back to ancient times, the Nile tilapia, native to Africa, has been farmed for consumption due to its fast reproduction rate.
Tilapias are common wet fish displayed in markets across tropical countries, such as the Philippines and Indonesia.
However, O. niloticus is sensitive to cold and only thrives in warm water, with temperatures ranging from 26 C to 30 C.
The common ingredients found in chewing gum include Arabic gum and lecithin.
Arabic gum is made from the sap of Sengalia senegal tree, while lecithin is a common emulsifier derived from ingredients such as eggs, soybeans, and sunflower seeds.
Researchers discovered that over a three-month period, Nile tilapia fingerlings consumed four grams of Arabic gum and 10 grams of lecithin per kilogram of fish feed.
This resulted in elevated levels of minerals, enzymes, and antioxidants; helping the fish withstand the stresses imposed by colder conditions.
Additionally, researchers found that the diet made from Arabic gum and lecithin activated specific genes associated with cold temperature adaptation, boosting tilapia’s growth during winter.