Dietary inclusion of a marine microalgae meal for Atlantic salmon (Salmo salar): Impact of Pavlova sp. 459 on growth performance and tissue lipid composition

Wei, Minmin; Parrish, Christopher C.; Guerra, Nigel; Tibbetts, Sean M.; Colombo, Stefanie M.

doi:10.1016/j.aquaculture.2022.738084

Cited by 10 publications

(6 citation statements)

References 35 publications

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“…All diets contained approximately equal levels of protein (51%), lipid (20%), carbohydrate (12%), digestible energy (21 MJ kg −1 ), phosphorus (1.6%), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (2% total of the diet), and astaxanthin (80 mg kg −1 ), with all essential amino acids supplied at a minimum of 150% of their known dietary requirement for Atlantic salmon [ 40 ]. Proximate composition and gross energy density of the test diets were measured following the procedures described in Tibbetts et al [ 41 ], and their lipid classes and fatty acid profiles were determined following Wei et al [ 42 ].…”

Section: Methodsmentioning

confidence: 99%

Influence of Supplemental Dietary Cholesterol on Growth Performance, Indices of Stress, Fillet Pigmentation, and Upper Thermal Tolerance of Female Triploid Atlantic Salmon (Salmo salar)

Ignatz

Sandrelli

Tibbetts

et al. 2022

Aquaculture Nutrition

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The salmon aquaculture industry must be proactive at developing mitigation tools/strategies to offset the potential negative impacts of climate change. Therefore, this study examined if additional dietary cholesterol could enhance salmon production at elevated temperatures. We hypothesized that supplemental cholesterol could aid in maintaining cell rigidity, reducing stress and the need to mobilize astaxanthin muscle stores, and improving salmon growth and survival at high rearing temperatures. Accordingly, postsmolt female triploid salmon were exposed to an incremental temperature challenge (+0.2°C day-1) to mimic conditions that they experience in sea cages in the summer, with temperature held at both 16 and 18°C for several weeks [i.e., 3 weeks at 16°C, followed by an increase at 0.2°C day-1 to 18°C (10 days), then 5 weeks at 18°C] to prolong their exposure to elevated temperatures. From 16°C onwards, the fish were fed either a control diet, or one of two nutritionally equivalent experimental diets containing supplemental cholesterol [+1.30%, experimental diet #1 (ED1); or +1.76%, experimental diet #2 (ED2)]. Adding cholesterol to the diet did not affect the salmon’s incremental thermal maximum (ITMax), growth, plasma cortisol, or liver stress-related transcript expression. However, ED2 appeared to have a small negative impact on survival, and both ED1 and ED2 reduced fillet “bleaching” above 18°C as measured using SalmoFan™ scores. Although the current results suggest that supplementing salmon diets with cholesterol would have few/minimal benefits for the industry, ≤ 5% of the female triploid Atlantic salmon used in this study irrespective of diet died before temperature reached 22°C. These latter data suggest that it is possible to produce all female populations of reproductively sterile salmon that can withstand summer temperatures in Atlantic Canada.

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Section: Methodsmentioning

confidence: 99%

Influence of Supplemental Dietary Cholesterol on Growth Performance, Indices of Stress, Fillet Pigmentation, and Upper Thermal Tolerance of Female Triploid Atlantic Salmon (Salmo salar)

Ignatz

Sandrelli

Tibbetts

et al. 2022

Aquaculture Nutrition

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“…The ingredients were provided by Northeast Nutrition (Truro, Nova Scotia, Canada). Further details on production methods of these experimental diets can be found in Wei et al (2022) [22]. The AB Pav459 used in the study was produced at the National Research Council of Canada's Marine Research Station in Ketch Harbour, NS, Canada.…”

Section: Experimental Dietsmentioning

confidence: 99%

“…The AB Pav459 used in the study was produced at the National Research Council of Canada's Marine Research Station in Ketch Harbour, NS, Canada. Detailed information on the culture production methods can be found in Tibbetts et al (2020) [16], Wei et al (2022) [22], and Tibbetts and Patelakis (2022) [19]. For specific details on diet formulations, please refer to Wei et al (2022) [22] and Table A1 in Appendix A.…”

Section: Experimental Dietsmentioning

confidence: 99%

“…Detailed information on the culture production methods can be found in Tibbetts et al (2020) [16], Wei et al (2022) [22], and Tibbetts and Patelakis (2022) [19]. For specific details on diet formulations, please refer to Wei et al (2022) [22] and Table A1 in Appendix A.…”

Section: Experimental Dietsmentioning

confidence: 99%

“…This is achieved through its antioxidative properties, induction of antioxidant enzymes, and modulation of key immunological biomarkers [25]. Astaxanthin content was 9.09 mg/100 g; canthaxanthin was 40.6 mg/100 g; chlorophyll a and b were 2259.69 mg/100 g and 62.1 mg/100 g; and β-carotene was 65.87 mg/100 g. For full details on biochemical composition, please refer to Wei et al (2022) [22] and Table A2 in Appendix A.…”

Section: Pavlova Sp 459 Oil and Experimental Diets Compositionmentioning

confidence: 99%

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Effects of Replacing Fishmeal with Algal Biomass (Pavlova sp. 459) on Membrane Lipid Composition of Atlantic Salmon (Salmo salar) Parr Muscle and Liver Tissues

Guerra,

Parrish,

Wei

et al. 2023

Sustainability

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A 12-week feeding trial examined the dietary impact of replacing fishmeal (FM) with algal biomass (AB) derived from Pavlova sp. strain CCMP459 (Pav459) in Atlantic salmon diets. Three distinct diets were formulated: a control diet featuring 20% FM and 7% fish oil (FO), an experimental diet incorporating a 50:50 blend of FM and AB Pav459 and reduced FO (10% FM; 4.5% FO; 10% AB), and a second experimental diet with full replacement of FM with AB Pav459 and further reduction in FO (1.75% FO; 20% AB). Replacing FM with AB Pav459 showed no significant effects on the growth performance of Atlantic salmon. Fish across all diets exhibited growth exceeding 200% from their initial weight. Analysis of total lipid content after the 12-week trial revealed no significant differences among the diets. However, individual proportions of omega-3 (ω3) and omega-6 (ω6) fatty acids varied. Fatty acid profiling in muscle and liver tissues showed distinct compositions reflective of dietary treatments. Linoleic acid (LA) and α-linolenic acid (ALA) exhibited higher proportions in total fatty acids than in membrane lipids. Docosahexaenoic acid (DHA) emerged as the predominant fatty acid in the membranes of both liver and muscle tissues. Furthermore, an analysis of sterol composition in Pavlova and salmon muscle tissue showed the presence of important sterols, including conventionally animal-associated cholesterol. This emphasizes the suitability of microorganisms, such as Pav459, for synthesizing diverse nutrients. Stable isotope analysis demonstrated direct incorporation of eicosapentaenoic acid (EPA) and DHA from diets into salmon tissues. Notably, minimal biosynthesis from the precursor ALA was observed, reaffirming the utility of Pav459-derived fatty acids. The EPA+DHA proportions in the fillet consistently met daily human consumption requirements across all dietary conditions, supporting the use of Pav459 algal biomass as an alternative to FM.

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Microbial-Based Systems and Single-Cell Ingredients: Exploring Their Role in Sustainable Aquaculture Production

Akpoilih

2023

Sustainability Sciences in Asia and Africa

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Dietary inclusion of a marine microalgae meal for Atlantic salmon (Salmo salar): Impact of Pavlova sp. 459 on growth performance and tissue lipid composition

Cited by 10 publications

References 35 publications

Influence of Supplemental Dietary Cholesterol on Growth Performance, Indices of Stress, Fillet Pigmentation, and Upper Thermal Tolerance of Female Triploid Atlantic Salmon (Salmo salar)

Influence of Supplemental Dietary Cholesterol on Growth Performance, Indices of Stress, Fillet Pigmentation, and Upper Thermal Tolerance of Female Triploid Atlantic Salmon (Salmo salar)

Effects of Replacing Fishmeal with Algal Biomass (Pavlova sp. 459) on Membrane Lipid Composition of Atlantic Salmon (Salmo salar) Parr Muscle and Liver Tissues

Microbial-Based Systems and Single-Cell Ingredients: Exploring Their Role in Sustainable Aquaculture Production

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