Apparent digestibility coefficients (ADCs) of intact-cell marine microalgae meal (Pavlova sp. 459) for juvenile Atlantic salmon (Salmo salar L.)

Tibbetts, Sean M.; Patelakis, Shane J. J.

doi:10.1016/j.aquaculture.2021.737236

Cited by 21 publications

(13 citation statements)

References 64 publications

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“…There is no information available about the DIAAS values of microalgal biomass or more pure forms of microalgal protein products for human foods; however, high in vivo APD of essential amino acids (>92%) and DIAAS values (>1) were recently reported for Pavlova sp. microalgae when measured in Atlantic salmon [ 137 ].…”

Section: Protein Quality Of Microalgae Biomassmentioning

confidence: 99%

Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

Wang

Tibbetts

McGinn

2021

Foods

180

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As a result of population growth, an emerging middle-class, and a more health-conscious society concerned with overconsumption of fats and carbohydrates, dietary protein intake is on the rise. To address this rapid change in the food market, and the subsequent high demand for protein products, agriculture, aquaculture, and the food industry have been working actively in recent years to increase protein product output from both production and processing aspects. Dietary proteins derived from animal sources are of the highest quality, containing well-balanced profiles of essential amino acids that generally exceed those of other food sources. However, as a result of studies highlighting low production efficiency (e.g., feed to food conversion) and significant environmental impacts, together with the negative health impacts associated with the dietary intake of some animal products, especially red meats, the consumption of animal proteins has been remaining steady or even declining over the past few decades. To fill this gap, researchers and product development specialists at all levels have been working closely to discover new sources of protein, such as plant-based ingredients. In this regard, microalgae have been recognized as strategic crops, which, due to their vast biological diversity, have distinctive phenotypic traits and interactions with the environment in the production of biomass and protein, offering possibilities of production of large quantities of microalgal protein through manipulating growing systems and conditions and bioengineering technologies. Despite this, microalgae remain underexploited crops and research into their nutritional values and health benefits is in its infancy. In fact, only a small handful of microalgal species are being produced at a commercial scale for use as human food or protein supplements. This review is intended to provide an overview on microalgal protein content, its impact by environmental factors, its protein quality, and its associated evaluation methods. We also attempt to present the current challenges and future research directions, with a hope to enhance the research, product development, and commercialization, and ultimately meet the rapidly increasing market demand for high-quality protein products.

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Section: Protein Quality Of Microalgae Biomassmentioning

confidence: 99%

Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

Wang

Tibbetts

McGinn

2021

Foods

180

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“…salar L.) resulted in a high digestibility value of EAA and n-3 LC-PUFA of 92-99%. 247 The authors suggested that adding 20% of Pavlova sp. to salmon feed could satisfy n-3 LC PUFA requirements for Atlantic salmon.…”

Section: Microalgaementioning

confidence: 99%

“…to salmon feed could satisfy n-3 LC PUFA requirements for Atlantic salmon. 247,248 These studies show that some microalgae may be nutritionally beneficial and sustainable protein or lipid (n-3 PUFA) sources in salmon diets, as well as valuable source of pigments, antioxidants and vitamins. Optimal utilisation of the algae potential depends on appropriate pre-processing conditions of the algae biomass and feed processing conditions due to the cell wall structure that might limit the nutrient digestibility and, thus, the nutritional value.…”

Section: Microalgaementioning

confidence: 99%

“…459) in diets for juvenile Atlantic salmon ( Sal. salar L.) resulted in a high digestibility value of EAA and n ‐3 LC‐PUFA of 92–99% 247 . The authors suggested that adding 20% of Pavlova sp.…”

Section: Microbial Feed Resourcesmentioning

confidence: 99%

“…The authors suggested that adding 20% of Pavlova sp. to salmon feed could satisfy n‐ 3 LC PUFA requirements for Atlantic salmon 247,248 …”

Section: Microbial Feed Resourcesmentioning

confidence: 99%

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Future feed resources in sustainable salmonid production: A review

Albrektsen

Kortet

Skov

et al. 2022

Reviews in Aquaculture

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Aquaculture is one of the most resource-efficient and sustainable ways to produce animal protein. The Food and Agriculture Organization predicts that cultivated aquatic species will provide around 53% of the world's seafood supply by 2030.Further growth of intensive farmed aquatic species may be limited by a shortage of feed resources. The aquaculture sector therefore needs to intensify its search for alternative ingredients based on renewable natural resources. A significant increase in production will require an accelerated transition in technology and production systems, better use of natural available resources, development of high-quality alternative feed resources and exploitation of available space. The present review discusses the urgent need to identify appropriate alternative ingredients for a sustainable future salmonid production. We describe and evaluate the most promising marine ingredients, including low-trophic species (mesopelagic fish, zooplankton, polychaetes, macroalgae and crustaceans), novel microbial ingredients (bacteria, yeast and microalgae), insects (black soldier fly, yellow meal worm and crickets), animal byproducts (poultry meal, meat and bone meal, blood meal and hydrolysed feather meal) and by-products from other commercial productions (trimmings and blood). Furthermore, we discuss the available volumes and need for new processing technologies and refining methods to ensure commercial production of nutritionally healthy ingredients. The essential production steps and considerations for future development of sustainable and safe seafood production are also discussed.

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Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review

Siddiqui,

Ucak,

Afreen

et al. 2024

Food Science & Nutrition

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Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production.

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Apparent digestibility coefficients (ADCs) of intact-cell marine microalgae meal (Pavlova sp. 459) for juvenile Atlantic salmon (Salmo salar L.)

Cited by 21 publications

References 64 publications

Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

Future feed resources in sustainable salmonid production: A review

Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review

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