Produksi strain ‘nila merah omega-3’ kaya epa dan dha: introduksi gen omä5fad dan melo melalui metode elektroporasi

Abstract

Omega-3 fatty acids EPA and DHA is a polyunsaturated fatty acid that has an important function in the development of the brain and eye function. Improvement of the quality of Tilapia fish as a source of EPA and DHA are important for the particular strains are capable of producing both kinds of fatty acids in significant quantities. So the Tilapia which have similarities to one of the marine fish that can replace the role of snapper Snapper with an increasingly balanced nutritional approach as a substitute for fish. This new Strain of Tilapia can produce a breakthrough in the form of foodstuffs rich in EPA and DHA is relatively inexpensive and can be reached by virtually the entire community of Indonesia. Ease of access to foodstuffs rich in EPA and DHA provides benefits in the form of increased public health conditions, decreased the risk of health problems due to deficiency of EPA and DHA. Through this research, the treatment of metabolic enzymes gene transfer penyandi Ä5-desaturase (OmÄ5FAD) fish of the masu salmon (Oncorhyncus masou) in tilapia (Oreochromis niloticus) are expected to produce a superior strains able to synthesize EPA and DHA in significant quantities so as to provide alternative sources of EPA and DHA as a substitution of snapper is relatively inexpensive and easily obtained by society at large.