Mapping QTL for omega-3 content in hybrid saline tilapia

• Main Authors: Lin, Grace, Wang, Le, Ngoh, Si Te, Ji, Lianghui, Orbán, Laszlo, Yue, Gen Hua
• Other Authors: School of Biological Sciences
• Format: Article
• Language: English
• Published: 2020
• Subjects: Science::Biological sciences; Tilapia; Omega-3
• Online Access: https://hdl.handle.net/10356/137846
• Institution: Nanyang Technological University

Tilapia is one of most important foodfish species. The low omega-3 to omega-6 fatty acid ratio in freshwater tilapia meat is disadvantageous for human health. Increasing omega-3 content is an important task in breeding to increase the nutritional value of tilapia. However, conventional breeding to i...