Iodine enrichment of rainbow trout flesh by dietary supplementation with the red seaweed Gracilaria vermiculophylla

Valente, Luísa; Rema, Paulo; Ferraro, Vincenza; Pintado, Manuela; Sousa-Pinto, Isabel; Cunha, Luís Miguel; Oliveira, M. Beatriz P.P.; Araújo, Mariana de

doi:10.1016/j.aquaculture.2015.05.004

Cited by 51 publications

(21 citation statements)

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“…In our study, trout fed diets supplemented with Laminaria digitata, showed a significant increase of their fillet iodine content, representing a six-fold increase over the iodine levels found in the regular fed trout. Dietary macroalgae have been successfully used to achieve higher iodine contents in rainbow trout (Valente et al, 2015), chars (Schmid et al, 2003) and gilthead seabream (Ramalho Ribeiro et al, 2015). Several of these studies report higher iodine fillet contents than the ones observed in the present trial.…”

Section: Discussionmentioning

confidence: 55%

Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium

Ribeiro

Gonçalves

Bandarra

et al. 2017

Food Research International

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Fish and seafood consumption are increasing worldwide and the contribution of aquaculture products to consumers' diets is significant. External feeding in aquaculture unlocks the possibility of tailoring fish products with health beneficial compounds. A study was undertaken to evaluate the feed fortification with an iodine-rich macroalgae (Laminaria digitata) and selenised yeast, at its maximum permitted levels, on minerals and vitamins content in rainbow trout edible part. Dietary supplementation resulted in a six-fold increase for iodine and a 2.9-fold increase for selenium contents in trout fillets without altering sensorial traits. The fortified fish presented a nutritional contribution of 12.5% DRI for iodine and 78% DRI for selenium, but all produced fish could supply 80% DRI for vitamin D. Overall, fish from this trial could be labelled as "high in selenium and high in vitamin D" under the EFSA definition for a functional food.

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Section: Discussionmentioning

confidence: 55%

Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium

Ribeiro

Gonçalves

Bandarra

et al. 2017

Food Research International

Self Cite

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“…A 13‐week feeding trial on rainbow trout had demonstrated that there was a twofold increase in muscle iodine content in the 5% dietary inclusion of Gracilaria vermiculophylla treatment group (Valente et al . ). Similarly, large yellow croaker ( Pseudosciaena crocea ) had significantly higher carcass levels of copper (242%), iron (120%), potassium (133%), magnesium (146%) and sodium (204%) after being fed with Ulva (Enteromorpha) prolifera (15%) supplemented diet (Asino et al .…”

Section: Macroalgae In Fish Dietsmentioning

confidence: 97%

Macroalgae as a sustainable aquafeed ingredient

Wan

Davies

Soler-Vila

et al. 2018

Reviews in Aquaculture

201

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Macroalgae, commonly known as seaweed, offer a novel and added-value dietary ingredient in formulated diets for fish. Production of biomass can be achieved without reliance on expensive arable land, as seaweed may be collected from coastal regions or farmed. There are three taxonomic groups represented by the term 'macroalgae': Rhodophyta (red), Chlorophyta (green) and Phaeophyta (brown). Like terrestrial plants, nutritional content in macroalgae can vary greatly amongst species, genera, divisions, seasons and locations. Aside from their basic nutritional value, seaweeds contain a number of pigments, defensive and storage compounds, and secondary metabolites that could have beneficial effects on farmed fish. This review appraises the beneficial qualities of these macroalgae compounds and their potential for exploitation in commercial finfish feeds. The current knowledge of the effects of macroalgae inclusion in finfish diets is also addressed. From these >50 fish feeding studies that were analysed, enhancing trends in fish growth, physiology, stress resistance, immune system and fillet muscle quality were reported. However, only a small fraction of algal species have so far been investigated as potential components in finfish diets, and furthermore, this review has identified a number of knowledge gaps that current research has yet to address. To conclude, an appraisal is made of the possible technologies employed to exploit seaweeds to an industrial level through stabilising the algal meal, enhancing the digestibility and functional food properties.

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“…Gracilaria No effect on growth or FCR at 5%, but these were negatively affected at 10% Increased iodine and moisture content and higher colour intensity at 5% (Valente et al, 2015) Rainbow trout (Oncorhynchus mykiss)…”

Section: And 10mentioning

confidence: 98%