Finishing plant diet supplemented with microalgae meal increases the docosahexaenoic acid content inColossoma macropomumflesh

Abstract

The need for a sustainable aquaculture is increasing the use of plant ingredients in replacement to fishmeal and fish oil in diets for tambaqui Colossoma macropomum, which is leading to not detectable levels of docosahexaenoic acid (DHA) in its flesh. We evaluated the effect of a finishing plant diet supplemented with 5% of microalgae meal from Schizochytrium sp. (MD) on tambaqui growth, on proximal composition and fatty acid content of its flesh, comparing it to a non‐supplemented diet. One hundred and sixty‐two fish (489.67 g) were distributed into six tanks (2,000 L) and fed the experimental diets for a 90‐day period. Three fish per tank were euthanized for analyses every 15 days. The MD did not affect the growth and proximal composition of fish flesh. The MD increased the DHA content (from 14.81 to 38.60 mg/g of lipids) and the n‐3:n‐6 ratio (from 0.16 to 0.51) in the flesh of fish, beginning on the 15th day and reaching the highest DHA content on the 71st day (39.81 mg/g of lipids). We recommend C. macropomum to be fed with a finishing diet supplemented with microalgae meal for 71 days before slaughter to improve the DHA content and n‐3:n‐6 ratio in the flesh.

Effects of dietary linolenic acid to linoleic acid ratio on growth performance, proximate composition and fatty acid contents of pacu ( Piaractus mesopotamicus )

“…The predominance of SFA and MUFA, specially oleic, palmitic and stearic acids, has been found in other freshwater species regardless of the feeding habit an origin, as registered in wild caught pirarucu Arapaima gigas (Cortegano et al, 2017), common carp Cyprinus carpio, rohu Labeo rohita (rohu) and Mozambique tilapia Oreochromis mossambicus (Jabeen & Chaudhry, 2011), and farmed C. macropomum (Cortegano et al, 2019) and A. altiparanae (Pontes et al, 2019)-fed experimental, vegetable-based diets and pacu-fed commercial diets (Tanamati et al, 2009). The high contents of palmitic and stearic acids in the flesh of pacu were a result of the deposition of dietary fatty acids, as well as from the lipid biosynthesis as a result of the high content of dietary carbohydrates (Cortegano et al, 2019). Moreover, the high contents of the oleic acid herein recorded in pacu's flesh can be associated with the deposition and/or from the carbon chain desaturation of the stearic acid mediated by the Stearoyl-CoA-∆9 desaturase enzyme, a common metabolic route in fish (Tocher, 2003).…”

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Increasing the consumption of healthy foods such as those containing long-chain polyunsaturated fatty acids (LC-PUFA) of the n-3 series, mainly the eicosapentaenoic (EPA; 20:5n-3), a precursor of eicosanoids that have anti-inflammatory action, and docosahexaenoic (DHA; 22:6n-3), which favours the prevention of cardiovascular, mental and retinal diseases, is a current trend (Cortegano et al, 2019;Swanson et al, 2012) and actually recommended by the WHO (2015) at levels equal to or greater than 200 mg of EPA+DHA per day. An adequate balance of n-3 and n-6 fatty acids, with an n-3/n-6 ratio greater than 0.2, will assure the nutraceutical function of these fatty acids in humans (Simopoulos, 2008), and fish are considered the main and less expensive source of LC-PUFA for a healthy diet (Tocher, 2003).Deposition and quality of lipids in the flesh of farmed fish are the function of contents and composition of dietary lipids (NRC, 2011).

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Defatted black soldier fly larvae meal as a dietary ingredient for tambaqui ( Colossoma macropomum ): Digestibility, growth performance, haematological parameters, and carcass composition

“…This finding was not observed in tambaquis in our study. Fish meal is not a limiting ingredient in the case of tambaqui that showed satisfactory growth performance, even when fed with fishmeal‐free diets (Cortegano et al, 2019; Oishi et al, 2010), encouraging the inclusion of DBSFL meals at higher levels.…”

The farming and husbandry ofColossoma macropomum: From Amazonian waters to sustainable production

“…The nutritional quality of fish products has aroused concerns for consumers, leading to changes in production practices mainly associated with fish feeding. Cortegano et al 368 assessed the effect of supplementing the ration with Schizochytrium sp. microalgae flour on the composition and fatty acid content of tambaqui meat, comparing them with those obtained when using a non‐supplemented ration.…”