5 Microalgae Production in Fresh Market Wastewater …
79
5.2 Oreochromis spp.
Oreochromis spp. or locally known as tilapia are freshwater fish classified under
family Cichlidae. According to Trewaves (1983), this freshwater fish is exclusively
related to Africa and Middle East and have been called the “Saint Peter’s fish”
referring to biblical passages about the fish being fed to the multitudes (Popma and
Masser 1999). Illustration from Egyptian tombs suggested that tilapias has been
cultured more than 4000 years ago and 1000 years before carp fish was introduced
in China (Balarin and Hatton 1979). Moreover, tilapia was introduced into many
sub-tropical, tropical and temperate regions of the world during the second half
of twentieth century (Pillay 1990). Tilapia have fairly conventional and laterally
compressed deep body shapes (Ross 2000). The body of tilapia is covered with
relatively large and cycloid scales which are not easily dislodged. The dorsal and
anal fins of this fish consist of hard spines and soft rays (Ross 2000). Tilapia bodies
are generally characterized by vertical bars, with relatively subdued colours and with
little contrast over the body colours. Tilapia also have well-developed sense organs
represented by prominent nares and a clearly visible lateral line. The fish possess an
excellent visual capability (El-Sayed 2016).
Tilapia offers a great possibility commercialization because of their extreme culture adaptability (Amal and Zamri-Saad 2011) which are fast-growing with firm,
white flesh and able to survive in poor water conditions, eat wide range of food types,
breed easily with no need for special hatchery technology (Nandlal and Pickering
2004) and also feed at the base of the aquatic food web (Beveridge and Baird 1998).
In addition, tilapia species can tolerate a wide range of environmental conditions
(Nandlal and Pickering 2004). According to FAO (2004), tilapias are among the most
cultured fish worldwide. The production of tilapias made it one of the most important
species for the twenty-first-century aquaculture (Fitzsimmons 2000), which commercially increase in more than 100 countries (Shelton and Popma 2006). The estimated
global tilapia production for the year 2000 was 1.5 million metric tonnes (MT) compared to 28,260 metric tonnes in 1970. Furthermore, China alone produced 706,585
MT of cultured tilapia in 2000 which represent 50% of the total world production
(FAO 2004; El-Sayed 2006). On the other hand, the global production of cultured
tilapia in at least 85 countries exceeded 2.5 MT in 2007 (FAO 2009). Most of the
tilapia production from Asia countries contributes about 80% of the global production. Nine top countries which contribute to high production of tilapia from 1980 to
2007 are China (including Taiwan), Egypt, Philippines, Indonesia, Thailand, Brazil,
Honduras, Colombia and Malaysia (Table 5.1). Three species of tilapia are used in
aquaculture worldwide, namely, Oreochromis niloticus (Nile tilapia), Oreochromis
mossambicus (Blue tilapia) and Oreochromis aureus (Mozambique tilapia) (FAO
2001).
In Malaysia, tilapia farming was introduced to fish farmers in 1952 and the
main species cultured was Oreochromis mossambicus (Department of Fisheries
2015). However, in 1980, this practice was converted to commercial culture and
Oreochromis niloticus became the main species used until present (Department of
79
5.2 Oreochromis spp.
Oreochromis spp. or locally known as tilapia are freshwater fish classified under
family Cichlidae. According to Trewaves (1983), this freshwater fish is exclusively
related to Africa and Middle East and have been called the “Saint Peter’s fish”
referring to biblical passages about the fish being fed to the multitudes (Popma and
Masser 1999). Illustration from Egyptian tombs suggested that tilapias has been
cultured more than 4000 years ago and 1000 years before carp fish was introduced
in China (Balarin and Hatton 1979). Moreover, tilapia was introduced into many
sub-tropical, tropical and temperate regions of the world during the second half
of twentieth century (Pillay 1990). Tilapia have fairly conventional and laterally
compressed deep body shapes (Ross 2000). The body of tilapia is covered with
relatively large and cycloid scales which are not easily dislodged. The dorsal and
anal fins of this fish consist of hard spines and soft rays (Ross 2000). Tilapia bodies
are generally characterized by vertical bars, with relatively subdued colours and with
little contrast over the body colours. Tilapia also have well-developed sense organs
represented by prominent nares and a clearly visible lateral line. The fish possess an
excellent visual capability (El-Sayed 2016).
Tilapia offers a great possibility commercialization because of their extreme culture adaptability (Amal and Zamri-Saad 2011) which are fast-growing with firm,
white flesh and able to survive in poor water conditions, eat wide range of food types,
breed easily with no need for special hatchery technology (Nandlal and Pickering
2004) and also feed at the base of the aquatic food web (Beveridge and Baird 1998).
In addition, tilapia species can tolerate a wide range of environmental conditions
(Nandlal and Pickering 2004). According to FAO (2004), tilapias are among the most
cultured fish worldwide. The production of tilapias made it one of the most important
species for the twenty-first-century aquaculture (Fitzsimmons 2000), which commercially increase in more than 100 countries (Shelton and Popma 2006). The estimated
global tilapia production for the year 2000 was 1.5 million metric tonnes (MT) compared to 28,260 metric tonnes in 1970. Furthermore, China alone produced 706,585
MT of cultured tilapia in 2000 which represent 50% of the total world production
(FAO 2004; El-Sayed 2006). On the other hand, the global production of cultured
tilapia in at least 85 countries exceeded 2.5 MT in 2007 (FAO 2009). Most of the
tilapia production from Asia countries contributes about 80% of the global production. Nine top countries which contribute to high production of tilapia from 1980 to
2007 are China (including Taiwan), Egypt, Philippines, Indonesia, Thailand, Brazil,
Honduras, Colombia and Malaysia (Table 5.1). Three species of tilapia are used in
aquaculture worldwide, namely, Oreochromis niloticus (Nile tilapia), Oreochromis
mossambicus (Blue tilapia) and Oreochromis aureus (Mozambique tilapia) (FAO
2001).
In Malaysia, tilapia farming was introduced to fish farmers in 1952 and the
main species cultured was Oreochromis mossambicus (Department of Fisheries
2015). However, in 1980, this practice was converted to commercial culture and
Oreochromis niloticus became the main species used until present (Department of