Supplementation of fermented coffee-peel flour to increase high-density lipoprotein (HDL) cholesterol, docosahexaenoic acids (DHA) and eicosapentaenoic acids (EPA) deposition in tilapia fillet

This study aimed at investigating the effect of fermented coffee-peel (Coffea sp.) flour supplementation on the total cholesterol, low-density lipoprotein cholesterol (LDL-c), triglycerides, high-density lipoprotein cholesterol (HDL-c), docosahexaenoic acids (DHA), and eicosapentaenoic acids (EPA) contents in tilapia (Oreochromis niloticus) fillet. Five treatments with four replicates of each were assigned to a completely randomized design (CRD). The treatments were doses of fermented coffee-peel flour added to the commercial feed: P0 (100% commercial feed), P1 (100% commercial feed + 6% fermented coffee-peel flour), P2 (100% commercial feed + 12% fermented coffee-peel flour), P3 (100% commercial feed + 18% fermented coffee-peel flour), and P4 (100% commercial feed + 24% fermented coffee-peel flour). The observed parameters were total cholesterol, LDL-c, HDL-c, Triglycerides, EPA, and DHA of tilapia fillet. The results showed that the supplementation of fermented coffee-peel flour via commercial feed significantly influenced the deposition of total cholesterol, LDL-c, HDL-c, Triglycerides, EPA, and DHA in the tilapia fillet, p < 0.05. The higher supplementation doses of fermented coffee-peel flour significantly reduced the deposition of total cholesterol, LDL-c, and triglycerides in the tilapia fillet. On the other hand, the higher addition of the fermented coffee-feel flour significantly increased HDL-c, EPA, and DHA depositions in the fish fillet. The best dose of fermented coffee-peel flour addition was recorded at 24%. These results suggest that healthier tilapia fillet could be produced by supplementation of fermented coffee-peel flour. However, studies investigating the effect of the fermented coffee-peel flour on the growth of tilapia should be further investigated.