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This study aimed to investigate the effects of feeding tilapia (Oreochromis niloticus) with a diet containing oil palm lipids on the sensory evaluation of tilapia fillet in relation to commercial and control feeds. Six tilapia fish grower diets were formulated with the inclusion of emulsified palm fatty acid distillate (Malaysian Palm Oil Board-High Energy, MPOB-HIE) and crude palm oil (CPO) at 5%, 8% and 10%. The negative control diet was made using similar raw materials, but without the inclusion of any lipid, while the commercial diet was used as a positive control. Thirty panellists were recruited from the staff of the Malaysian Palm Oil Board and students, without any specific priority in selection. Each panellist was required to evaluate steamed fish fillet samples on six attributes, namely colour, texture (firmness and sliminess), aroma, taste and overall quality using a nine-point hedonic scale of a quantitative descriptive analysis method. There were no significant differences (P > 0.05) in all sensory attributes among fillets of tilapia fed with different dietary treatments. The results of this study suggest that the incorporation of CPO and MPOB-HIE in tilapia feed formulation did not impart any negative effects on the sensory properties of the tilapia fillets.

SENSORY EVALUATION OF FILLETS FROM TILAPIA (Oreochromis niloticus) FED DIETS CONTAINING OIL PALM LIPIDS