Apparent digestibility of nutrients, energy, essential amino acids and fatty acids of juvenile Atlantic salmon (Salmo salar L.) diets containing whole-cell or cell-ruptured Chlorella vulgaris meals at five dietary inclusion levels

Tibbetts, Sean M.; Mann, J. S.; Dumas, André

doi:10.1016/j.aquaculture.2017.08.018

Cited by 77 publications

(47 citation statements)

References 101 publications

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“…The observed increase in ruminal fermentation may be related to the destruction of ruminally undegradable cell wall compounds and the higher accessibility of rumen microbiota to fermentable, intracellular compounds which are expected to be released by cell disruption. These results are in accordance with those of previous studies on nonruminant animals which predominantly found an increased nutrient digestibility of microalgae when a cell disruption treatment was applied (Cavonius et al., ; Hedenskog et al., ; Janczyk et al., , ; Tibbetts et al., ; Wild et al., ). Arthrospira has a thin and fragile cell wall made up of layers of fibrils and peptidoglycan (van Eykelenburg, ), which is expected to be easily degraded by rumen microbiota.…”

Section: Discussionsupporting

confidence: 92%

“…The availability of microalgae nutrients to animals can be limited by the presence of robust cell walls or other cell coverings made of cellulose (Domozych et al, 2012;Popper & Tuohy, 2010), silicates (Popper & Tuohy, 2010;Tesson, Gaillard, & Martin-Jézéquel, 2009), or the insoluble and nonhydrolyzable biopolymer algaenan (Allard & Templier, 2000;Scholz et al, 2014) formed by some microalgae. In vitro studies for nonruminant animals (Cavonius, Albers, & Undeland, 2016;Hedenskog, Enebo, Vendlová, & Prokes, 1969;Wild et al, 2018) and few in vivo studies with rats (Janczyk, Franke, & Souffrant, 2007;Janczyk, Wolf, & Souffrant, 2005) or fish (Tibbetts, Mann, & Dumas, 2017) have shown that cell disruption can increase the nutrient digestibility of microalgae. Nevertheless, there are no investigations studying the effects of cell disruption on ruminal fermentation or the nutritional value of microalgae for ruminants.…”

Section: Introductionmentioning

confidence: 99%

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Variability of in vitro ruminal fermentation and nutritional value of cell‐disrupted and nondisrupted microalgae for ruminants

2018

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The objective of this study was to investigate ruminal fermentation and the nutritional value of different microalgae products (MAP) for ruminants, including inter-and intra-genera variability. Furthermore, the effect of mechanical cell disruption was also evaluated. Cell-disrupted and nondisrupted MAP of four genera were investigated using the Hohenheim Gas Test. The investigations included characterization of gas production (GP), production of volatile fatty acids (VFA) and methane, organic matter digestibility, and energetic value as well as utilizable crude protein at the duodenum and ruminally undegradable crude protein (RUP). Furthermore, a three-step enzymatic in vitro system was used to estimate intestinal digestibility of RUP (IDP). Ruminal fermentation was low for all investigated microalgae genera, as indicated by overall low GP, low production of VFA, and low ruminal protein degradation. Nevertheless, all microalgae genera were characterized by high RUP concentrations (236-407 g/kg dry matter; passage rate = 8% hr −1 ), indicating that microalgae might be a promising protein source for high-performing ruminants. Low IDP (26%-49% of RUP) considerably contradicted this potential. Mechanical cell disruption in general enhanced the extent of ruminal fermentation of MAP but, as RUP was decreased and IDP was hardly affected, mechanical cell disruption appears not to be necessary when microalgae are intended for application as a protein source for ruminants. Because of the high variability in the characteristics of the nutritional value, general means are inappropriate to characterize the nutritional value of MAP. In conclusion, suitability of microalgae as a protein source for ruminants might be limited because of low IDP, although further studies are necessary to prove these findings in vivo. K E Y W O R D Scell disruption, digestibility, feeding value, microalgae, ruminal degradation, ruminants

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Variability of in vitro ruminal fermentation and nutritional value of cell‐disrupted and nondisrupted microalgae for ruminants

2018

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“…Furthermore, the authors observed an increase of the degree of protein hydrolysis by cell disruption. For Chlorella , it has been shown that ultrasound treatment or high‐pressure homogenization can significantly increase CP and amino acid digestibility in rats (Janczyk, Franke, & Souffrant, ; Janczyk, Wolf, & Souffrant, ) and Atlantic salmon (Tibbetts et al., ). Furthermore, an increase of in vitro digestibility in Scenedesmus algae was observed after cell disruption treatment with a ball mill (Hedenskog, Enebo, Vendlová, & Prokes, ).…”

Section: Resultsmentioning

confidence: 99%

“…Atlantic salmon (Tibbetts et al, 2017). Furthermore, an increase of in vitro digestibility in Scenedesmus algae was observed after cell disruption treatment with a ball mill (Hedenskog, Enebo, Vendlová, & Prokes, 1969).…”

Section: Protein and Amino Acid Compositionmentioning

confidence: 92%

Variability in nutrient composition and in vitro crude protein digestibility of 16 microalgae products

Wild

Steingaß

Rodehutscord

2018

Animal Physiology Nutrition

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The chemical composition of 16 microalgae products of four genera, Arthrospira (n = 2), Chlorella (n = 8), Nannochloropsis (n = 4) and Phaeodactylum (n = 2), was assayed to evaluate the intra- and inter-genera variation of nutrient profiles of commercial microalgae products. Crude protein was the main component in all genera, followed by ether extract and crude ash. Mean crude protein concentrations were 690, 502, 431 and 446 g/kg dry matter, and mean ether extract concentrations were 63, 157, 188 and 113 g/kg dry matter for Arthrospira, Chlorella, Nannochloropsis and Phaeodactylum respectively. However, there was considerable inter- and intra-genera variation. The concentration of α-linked glucose was low (0-143 g/kg dry matter). There was high variation between and within genera in the crude ash concentration (22-237 g/kg dry matter), which was also observed for the mineral composition. In contrast to the crude protein concentration, the amino acid composition of the protein (g amino acid/16 g N) was less variable. The investigated samples possessed high concentrations of Glx, Asx and Leu, and low concentrations of Cys and Met. The mean concentration of non-protein nitrogen compounds was highest in Phaeodactylum (110 g/kg dry matter) and lowest in Nannochloropsis (47 g/kg dry matter) products, and as with proximate nutrients, high variability between and within genera was observed. In vitro crude protein digestibility varied between 54% (non-cell-disrupted Nannochloropsis) and 84% (cell-disrupted Chlorella). Inositol phosphate isomers were not detectable in any sample (concentration <1 μmol/g dry matter). The predominant fatty acids were C16:0 in Arthrospira products, C18:2 n-6+ C19:1 t7 and C18:3 n-3 in Chlorella products, and C20:5 n-3 in Nannochloropsis and Phaeodactylum products; however, the relative proportions of fatty acids varied within genera. Commercially available microalgae products appear to be valuable alternative food and feed products. However, because of the high variability in nutrient profiles, attention should be given to the analytical characterization of the products.

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“…In this regard, microalgae-based ingredients (although also plant-based) could potentially offer a great benefit for use in farmed salmonid feeds since it is believed that microalgae cells predominantly store inorganic P in vacuoles as polyphosphate granules, which may be more bioavailable for gastric liberation and intestinal digestion and absorption. Indeed, Tibbetts et al [7] recently demonstrated in juvenile Atlantic salmon that dietary P digestibility was significantly higher in feeds containing more than 18% Chlorella vulgaris meals compared to an algae-free control diet based on fish meal and plant-based protein ingredients, despite the fact that total dietary P levels were similar. Trace element composition of microalgae evaluated for use in salmonid feeds is highly heterogeneous for copper ).…”

Section: +mentioning

confidence: 99%

The Potential for ‘Next-Generation’, Microalgae-Based Feed Ingredients for Salmonid Aquaculture in Context of the Blue Revolution

Tibbetts¹

2018

Microalgal Biotechnology

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Microalgae-based ingredients have potential to ensure continued growth of salmonid a q u a c u l t u r ef o rg l o b a ls u s t a i n a b l ef o o ds e c u r i t yi nt h eb l u ee c o n o m y .A l g a lb i o r e f ineries must valorize the entire crop to grow profitable microalgae-based economies. With massive growth and demand for novel sustainable ingredients, farmed salmonid feed sectors are highly promising areas to focus on. Microalgae-based ingredients for salmonid feeds may have market advantages in terms of lower input costs, aerial footprint, wastewater remediation benefits and carbon credits for industrial CO 2 conversion. A handful of microalgae-based ingredients have been proposed as candidates to supply well-balanced nutrients and immunostimulatory compounds. However, technical gaps exist and need addressing before the industry could economically incorporate microalgae-based ingredients into commercial feeds. Current knowledge on comprehensive biochemical composition is incomplete, highly heterogeneous, and information on their nutritional value is scattered and/or inconsistent. The aim of this chapter is to consolidate relatively fragmented data on biochemical composition and nutritional value of microalgae-based ingredients focusing on farmed salmonid feeds. Presented are discussions on the potential for such 'next-generation' ingredients, opportunities/challenges for their use and a compendium of studies evaluating their performance in feeds for economically relevant farmed salmonids, including rainbow trout (Oncorhynchus mykiss), Arctic charr (Salvelinus alpinus) and Atlantic salmon (Salmo salar).

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Apparent digestibility of nutrients, energy, essential amino acids and fatty acids of juvenile Atlantic salmon (Salmo salar L.) diets containing whole-cell or cell-ruptured Chlorella vulgaris meals at five dietary inclusion levels

Abstract: Apparent digestibility of nutrients, energy, essential amino acids and fatty acids of juvenile Atlantic salmon (Salmo salar L.) diets containing whole-cell or cell-ruptured Chlorella vulgaris meals at five dietary inclusion levels.

Cited by 77 publications

References 101 publications

Variability of in vitro ruminal fermentation and nutritional value of cell‐disrupted and nondisrupted microalgae for ruminants

Variability of in vitro ruminal fermentation and nutritional value of cell‐disrupted and nondisrupted microalgae for ruminants

Variability in nutrient composition and in vitro crude protein digestibility of 16 microalgae products

The Potential for ‘Next-Generation’, Microalgae-Based Feed Ingredients for Salmonid Aquaculture in Context of the Blue Revolution

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