期刊
SUSTAINABILITY
卷 13, 期 16, 页码 -出版社
MDPI
DOI: 10.3390/su13168726
关键词
aquaculture; plant protein; cyanobacteria; aquafeed; fatty acids; carotenoid; fillet color; omnivorous fish
资金
- Lower Saxony Ministry of Science and Culture Germany [11-76251-99-36/16(ZN 3261)]
- Open Access Publication Funds of the Gottingen University
A study found that replacing fishmeal entirely with Spirulina can slow down the growth of African catfish, while feed conversion ratio remains stable and the fish exhibit a more intense coloration. Fatty acid analysis showed that certain fatty acids were significantly higher in the Spirulina-fed group.
Microalgae are increasingly being studied to replace fishmeal in aquafeed production. Low level Spirulina supplementation to various fish species has been widely investigated, demonstrating enhanced growth and better product quality. In order to evaluate the effects of a full fishmeal replacement with Spirulina (Arthrospira platensis) on growth and product quality in African catfish (Clarias gariepinus), two isoenergetic diets were formulated and fed for ten weeks to 120 fish with an average initial weight of 50 +/- 3 g. Full supplementation of Spirulina resulted in reduced growth (p < 0.001) whereas feed conversion ratio was on par (p > 0.05). Furthermore, Spirulina-fed fish showed a more intense yellow coloration in skin, and raw and cooked fillet (p < 0.001). The analysis of fatty acids revealed higher proportions of C16:0 (p < 0.001) and C18:2n6 (p < 0.05) in fish fed the Spirulina-diet while C24:0 (p < 0.01) and C20:5n3 (p < 0.001) were found to be higher in the control group. Even though no statistically significant differences in the overall SFA, MUFA and PUFA were detected, a slight increase of the n6/n3 ratio was observed in the Spirulina-fed fish. Without further optimization of the feed ration, a complete fishmeal replacement with Spirulina can lead to economic losses. It remains to be studied whether the observed changes in product quality affect consumer acceptance.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据