Cell wall disruption: An effective strategy to improve the nutritive quality of microalgae in African catfish (
            <i>Clarias gariepinus</i>
            )

Agboola, Jeleel Opeyemi; Teuling, Emma; Wierenga, Peter A.; Gruppen, Harry; Schrama, J.W.

doi:10.1111/anu.12896

Cited by 44 publications

(22 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The average biomass gain, feed conversion ratio (FCR), and specific growth rate (SGR) were calculated according to the equations presented in Agboola, et al 57 . Briefly, the biomass gain was calculated as the difference between the average final weight and the average initial body weight of fish per tank.…”

Section: Methodsmentioning

confidence: 99%

Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Agboola

Schiavone

Øverland

et al. 2021

Sci Rep

View full text Add to dashboard Cite

Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts (Cyberlindnera jadinii, Blastobotrys adeninivorans and Wickerhamomyces anomalus), grown on wood sugars and hydrolysates of chicken were subjected to two down-stream processes, either direct heat-inactivation or autolysis, and the feed potential of the resulting yeast preparations was assessed through a feeding trial with Atlantic salmon fry. Histological examination of distal intestine based on widening of lamina propria, showed that autolyzed W. anomalus was effective in alleviating mild intestinal enteritis, while only limited effects were observed for other yeasts. Our results showed that the functionality of yeast in counteracting intestinal enteritis in Atlantic salmon was dependent on both the type of yeast and the down-stream processing method, and demonstrated that C. jadinii and W. anomalus have promising effects on gut health of Atlantic salmon.

show abstract

Section: Methodsmentioning

confidence: 99%

Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Agboola

Schiavone

Øverland

et al. 2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…The use of protein from microalgae is strictly linked to its sales price and large-scale production (Sarker et al 2016). Cell wall disruption methods can help in enhancing the efficiency of algal protein digestibility, but they must preserve the nutritional value of the several bioactive compounds inside the cell (Agboola et al 2019). The selection of proper methods for cell wall disruption should consider not only the degree of success but also the realistic potential for an industrial scale-up (G€ unerken et al 2015).…”

Section: Threatsmentioning

confidence: 99%

Protein hunger of the feed sector: the alternatives offered by the plant world

Parisi

Tulli

Fortina

et al. 2020

Italian Journal of Animal Science

View full text Add to dashboard Cite

The expected future demand for highly nutrient animal food products will push the animal production system to search for new sources of high-quality protein feedstuffs. In this scenario, economic and environmental issues will have to be considered while reducing the competition with the plant-based human food chains. Legume grains and some oilseed cakes, by-products from the oil industry, are the main protein sources for ruminants and terrestrial monogastrics such as pigs and poultry. Their relevant role will hold in the next decades, but it is necessary to increase the diversification of sources that can be grown profitably throughout the world, including European countries. Microalgae are a promising source of protein and other nutrients for animal feeding. However, an amazing richness of biologically active substances makes these organisms very interesting as feed ingredients, as their role go far beyond the supply of nutrients. Due to the limited usage of microalgae as human foodstuffs or food ingredients, low competition between microalgae-based feed and food chains is predictable. This review aims to synthesise current knowledge on minor pulses and other protein-rich plant products and microalgae, as alternative ingredients to the conventional animal protein sources, focussing on their production, availability, and nutritional values. Points of strength, weakness, opportunity and threat related to the use of these protein sources in animal feeding are separately analysed through a SWOT approach to underlie future needs in terms of research and/or technological development that could help valorise these nutrient sources as feed ingredients.

show abstract

“…Several methods have proven successful in improving protein digestibility algal SCP, including extrusion and bead-milling [15,99,103]. There is some consistency in the values reported among different fish species with Nannochloropsis having protein digestibility values of 72%, 73% and 69% reported for S. salar, O. niloticus and O. mykiss respectively, suggesting that effects are more pronounced among the SCP than among the different aquaculture species [15,99,101].…”

Section: Digestibilitymentioning

confidence: 98%

The Application of Single-Cell Ingredients in Aquaculture Feeds—A Review

Glencross

Huyben

Schrama

2020

Fishes

Self Cite

122

View full text Add to dashboard Cite

Single-cell ingredients (SCI) are a relatively broad class of materials that encompasses bacterial, fungal (yeast), microalgal-derived products or the combination of all three microbial groups into microbial bioflocs and aggregates. In this review we focus on those dried and processed single-cell organisms used as potential ingredients for aqua-feeds where the microorganisms are considered non-viable and are used primarily to provide protein, lipids or specific nutritional components. Among the SCI, there is a generalised dichotomy in terms of their use as either single-cell protein (SCP) resources or single-cell oil (SCO) resources, with SCO products being those oleaginous products containing 200 g/kg or more of lipids, whereas those products considered as SCP resources tend to contain more than 300 g/kg of protein (on a dry basis). Both SCP and SCO are now widely being used as protein/amino acid sources, omega-3 sources and sources of bioactive molecules in the diets of several species, with the current range of both these ingredient groups being considerable and growing. However, the different array of products becoming available in the market, how they are produced and processed has also resulted in different nutritional qualities in those products. In assessing this variation among the products and the application of the various types of SCI, we have taken the approach of evaluating their use against a set of standardised evaluation criteria based around key nutritional response parameters and how these criteria have been applied against salmonids, shrimp, tilapia and marine fish species.

show abstract

Cell wall disruption: An effective strategy to improve the nutritive quality of microalgae in African catfish ( Clarias gariepinus )

Cited by 44 publications

References 37 publications

Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Protein hunger of the feed sector: the alternatives offered by the plant world

The Application of Single-Cell Ingredients in Aquaculture Feeds—A Review

Contact Info

Product

Resources

About