In vitro prediction of digestible protein content of marine microalgae (Nannochloropsis granulata) meals for Pacific white shrimp (Litopenaeus vannamei) and rainbow trout (Oncorhynchus mykiss)

Tibbetts, Sean M.; Yasumaru, Fanny; Lemos, Daniel

doi:10.1016/j.algal.2016.11.010

Cited by 48 publications

(39 citation statements)

References 32 publications

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“…Historically, in most aquaculture feeds, proteins and lipids are mainly supplemented with fish meal and fish oil. However, in recent years, due to the fall of fisheries, there is low availability, and as a result, its enormous demand has increased its costs (Castillo‐Lopez, Espinoza‐Villegas, & Viana, 2016; FAO, 2014; Tibbetts, Yasumaru, & Lemos, 2017). Therefore, in fish aquaculture especially when culturing different species, alternative ingredients of animal and vegetable origins are sought to replace with those obtained from fish meal and fish oil (Castillo‐Lopez et al, 2016; Desai et al., 2012; Tacon & Metian, 2008).…”

Section: Introductionmentioning

confidence: 99%

Potential bioavailability of protein and lipids in feed ingredients for the three‐spot cichlidAmphilophus trimaculatus: An in vitro assessment

et al. 2020

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For the commercial culture of the three‐spot cichlid (Amphilophus trimaculatus), it is important to have available a set of protein and lipid ingredients suitable for feed manufacturing, which allow to optimize the culture at affordable costs. The in vitro digestibility was evaluated with pH‐stat technique, using stomach and intestine multi‐enzymatic extracts from A. trimaculatus juveniles. The digestion of protein ingredients was taken place both in acid and in alkaline conditions, quantifying the total of free amino acids at the end of the hydrolysis, whereas the digestion of lipid ingredients was taken place only in alkaline conditions. The digestive enzymes of this species showed a better affinity to raw materials of animal origin such as beef meal, fish meal and premium chicken meal, which presented better digestibility. The best lipid ingredient that could be used is the fish oil. However, it is possible to use ingredients from the plant sources, such as soy or cereals, and vegetable oils such as olive, corn or soy oil. It is necessary to complement this study in vitro with the digestibility analysis in vivo, in order to determine the inclusion percentages in feeds and costs and therefore to develop an efficient feed formulation for the aquaculture of A. trimaculatus.

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Section: Introductionmentioning

confidence: 99%

Potential bioavailability of protein and lipids in feed ingredients for the three‐spot cichlidAmphilophus trimaculatus: An in vitro assessment

et al. 2020

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“…In Table 5 a summary of the studies is presented where data on lipid and fatty acid digestibility have been reported. Among the literature, most assessments were of the diet digestibility, with only a few studies reporting the ingredient digestibility of any of the SCO resources [15,36,87,101,116]. Despite that, it is still possible to infer important aspects of the digestibility of the different SCOs from the diet digestibility data.…”

Section: Digestibilitymentioning

confidence: 99%

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

Glencross

Huyben

Schrama

2020

Fishes

124

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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.

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“…(Venkataraman & Becker 1985). Notwithstanding, very little information about the digestibility of macro-and microalgae protein for shrimp is available (Tibbetts et al 2017). In addition, their fatty acid profile and, especially the large amount of essential polyunsaturated fatty acids, such as EPA, ARA or DHA, also play a key role in the evaluation of their nutritional quality (Reitan et al 1997).…”

Section: Bioflocmentioning

confidence: 99%

Innovative protein sources in shrimp (Litopenaeus vannamei) feeding

Sánchez‐Muros

Renteria

Vizcaíno

et al. 2018

Reviews in Aquaculture

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Shrimps are one of the most important cultures in aquaculture with an estimated production of around 4.5 million MT, that is constantly growing. This fact entails the necessity to increase aquafeed production to meet demand. As in other aquaculture species, fishmeal (FM) is the main protein source used in shrimp feeding. In this context, the current review summarises several innovative protein sources for shrimp nutrition, focusing primarily on those sources that are less commercialised including fishery by‐products, terrestrial animal by‐products, single‐cell proteins, grain legumes, plant protein concentrates and cereal by‐products, with emphasis placed on novel raw materials in experimental phase: algae, insect meal or biofloc. Nutritive values, inclusion levels and constraints are discussed.

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In vitro prediction of digestible protein content of marine microalgae (Nannochloropsis granulata) meals for Pacific white shrimp (Litopenaeus vannamei) and rainbow trout (Oncorhynchus mykiss)

Cited by 48 publications

References 32 publications

Potential bioavailability of protein and lipids in feed ingredients for the three‐spot cichlidAmphilophus trimaculatus: An in vitro assessment

Potential bioavailability of protein and lipids in feed ingredients for the three‐spot cichlidAmphilophus trimaculatus: An in vitro assessment

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

Innovative protein sources in shrimp (Litopenaeus vannamei) feeding

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