This scientific research was carried out in the aquaculture farm of the Regional Center for Research and Education for Integrated Development (CREDI-NGO) in Benin. It focused on the assessment of the nutritional performance of the tilapia fry meat weighing between 6 and 8 g fed on leaves of Moringaoleifera. A total of sixty fry, divided into two groups of 30 each, were submitted to isoproteic diets of 30%, one of which is composed of fish meal (control group) and the other, powder of leaves of Moringaoleifera (lot test). The experiment lasted seven weeks or 49 days. To determinezootechnical performance, food consumption (CN), body mass gain (GMC), food conversion rate (TCA), and mean daily gain (ADG) were measured. At the end of the experiment, the fish were sacrificed and on their flesh were revealed the total proteins, the total lipids, the as hes, the profiles in amino acids, in fatty acids and in minerals. The zootechnical performances obtained show that the tilapias of the control group have a body mass gain of 11.8 g against 9.2 g for the test batch, for the average daily weight of 0.24 g / day against 0.18 g. / day. Food conversion rates (TCA) of 6.15 for the control group and 7.38 for the test batch were recorded. Total protein contents of 88.9 g / 100 g dry matter for the control group and 81.9 g / 100 g dry matter were obtained on tilapia fry meat, compared with only 1.95 g / 100 g and 1.7 g / 100 g dry matter total lipid respectively control and test batches. The protein profile obtained contains all the essential amino acids in appreciable quantity also in the test batch that in the test batch. The fatty acid profiles show a clear predominance of unsaturated fatty acids on total fatty acids. With regard to minerals such as phosphorus, potassium, calcium, magnesium, sodium and copper, their concentrations are higher in the test batch. For this purpose, the different results obtained show that the incorporation of Moringaoleifera leaf powder in the diet of tilapia fry has a positive impact on the nutritional quality of their flesh.
