Title

Nile tilapia Oreochromis Niloticus as a Food Source in Advanced Life Support Systems: Initial Considerations

Abstract

Maintenance of crew health is of paramount importance for long duration space missions. Weight loss, bone and calcium loss, increased exposure to radiation and oxidative stress are critical concerns that need to be alleviated. Tilapia are currently under evaluation as a source of food and their contribution to reducing waste in advanced life support systems (ALSS). The nutritional composition of tilapia whole bodies, fillet, and carcass residues were quantitatively determined. Carbon and nitrogen free-extract percentages were similar among whole body (53.76% and 6.96%, respectively), fillets (47.06% and 6.75%, respectively), and carcass (56.36% and 7.04%, respectively) whereas percentages of N, S, and protein were highest in fillet (13.34, 1.34, and 83.37%, respectively) than whole body (9.27, 0.62, and 57.97%, respectively) and carcass (7.70, 0.39, and 48.15%, respectively). Whole body and fillet meet and/or exceeded current nutritional recommendations for protein, vitamin D, ascorbic acid, and selenium for international space station missions. Whole body appears to be a better source of lipids and n-3 fatty acids, calcium, and phosphorous than fillet. Consuming whole fish appears to optimize equivalent system mass compared to consumption of fillets. Additional research is needed to determine nutritional composition of tilapia whole body, fillet, and carcass when fed waste residues possibly encountered in an ALSS.

Description:6 pages

Keywords

ALSS, ESM, Fish, Food, Tilapia

Date of this Version

January 2006

Identifier

ALS-NSCORT:p28

Publisher Identifier:

Journal of Advances in Space Research, 38(6), 1132-1137. DOI:10.1016/j.asr.2005.11.002

Publisher

Amsterdam, Elsevier Scientific Pub. Co.

ALS NSCORT Project Number

Project 10 - Tilapia

Project Lead

Paul B. Brown

Language

English

ALS NSCORT Series

Published Materials

Administrative Contact

Dave Kotterman, dkotter@purdue.edu

Rights

Copyright 2005 Elsevier B.V. All rights reserved. For more information please visit the author's rights section of the publisher's website at: http://www.elsevier.com/wps/find/authorsview.authors/authorsrights or the publisher's home page at: http://www.elsevier.com

Access

This article is not available through e-pubs. Current Purdue University Faculty, Staff and Students may also access the full-text, electronic version of the article at: http://dx.doi.org/10.1016/j.asr.2005.11.002

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