Global aquaculture development increased rapidly in recent years, and the sector has become one of the fastest-growing industries in the animal-derived food production system. However, disease outbreak remains a major challenge that hinders sustainable production through an advanced level of intensification. Recently, antibiotics applied have been restricted globally against aquatic disease outbreaks due to their apparent accumulation in the tissues, which imposes on the development of resistant bacteria. Naturally available medicinal plants were tested to combat some pathogens affecting humans and animals, as they contain a wide range of active substances that can induce biological functions. Currently, medicinal plants are being tested in aquaculture as a safe and eco-friendly substance to modulate immune status, enhance growth performance and prevent fish disease. Moreover, different parts (e.g. leaf, flower and rhizome) and forms (e.g. crude, extract and active ingredient) of plants are used to modulate specific biological functions (e.g. growth promoter, anti-stress, immunostimulants, appetite stimulation, antibacteria, anti-parasite and anti-virus).Medicinal plants are also used to defend the aquaculture animal from external stressors, such as poor water quality, high environmental temperature and overcrowding.This paper aims to provide information on the role of currently used medicinal plants on aquaculture animals and their action mechanisms. In conclusion, the current review suggested that the utilisation of medicinal plants remained untapped in uncovering the biological activities of active substances against a variety of diseases across diverse species of aquaculture animals.

No abstract

Food safety and quality are critical issues that should be given more attention all over the world mainly from nutritional quality and human health point of view. Food safety is a scientific field of study which deals with handling, preparation, and storage of food in ways that prevent food borne illness. Food safety system is often categorized into two, namely traditional and science-based systems. Food can be used as a source of disease transmission from one person to another; it also serves as a nutrient growth medium for bacteria that can cause food poisoning, and hazardous agent for consumers' health. Factors which can be a source of potential hazards in foods include traditional milk production accompanied with improper agricultural practices and poor hygienic environment at all stages of the food chain. Quality assurance is mandatory before the milk is consumed. It is achieved up on planned and systematic activities performed in each steps of the quality system. Milk and milk products contaminants are classified into two, namely, infectious and non-infectious agents. Food-borne illnesses are generally infectious or toxic in nature and caused by major infectious diseases such as bacteria, viruses, parasites, or chemical substances getting access to enter into the body through contaminated food or water. Milk and milk products heading for export to global market need to pass through the strictest quality standards. Hazard analysis and critical control point system (HACCP) requires a critical examination through every step of food manufacturing process to determine the possibility of having physical, chemical, or microbiological contamination. To achieve this, it is necessary to control the quality of milk at the grass root level.

In the search for alternative feed resources for laying hens, papaya pomace is available as industrial by‐product but information on its nutritive value is lacking. Dried papaya pomace was included in a common laying hen diet at 0%, 2.5%, 5% and 7.5% to evaluate its effect on egg production performance, egg quality and general health parameters in Bovan brown layers. For every inclusion level, three cages with ten 20‐week‐old layers were used, making a total of 120 hens. The effect of dried papaya pomace inclusion on egg production, egg quality and general health parameters was evaluated. Dried papaya pomace inclusion improved egg production and laying by 6.15% and 17% respectively, while it significantly decreased feed conversion ratio by 7.5%. Eggshell weight, thickness and strength of PP5 were higher than the control by 0.3 g, 0.8 mm and 0.43 kg/cm2, respectively. There was a significant improvement in albumin weight (by 1.5 g/L), albumin height (2.1 mm), yolk weight (0.4 g/L), yolk height (0.4 mm), yolk colour (4.4 points) and Haugh unit (8 points) due to PP5 treatment. Inclusion of papaya pomace at a level of 7.5% of layers diet had negative effect on Egg production, feed conversion ratio and interior and exterior egg quality traits. Inclusion of papaya pomace affected significantly serum total cholesterol, serum triglyceride, serum low density lipoprotein, serum high density lipoprotein, aspartate aminotransferase, alanine aminotransferase and white blood cell count. However, all blood traits of the experimental animals were within the normal ranges reported for layers. Inclusion of papaya pomace in 5% of layers commercial diets improves egg production and quality without negative impact on health while decreasing feeding cost.