‘Aquafeed 3.0’: creating a more resilient aquaculture industry with a circular bioeconomy framework

Oils Combination with Microalgal Products as a Strategy for Increasing the N-3 Long-Chain Polyunsaturated Fatty Acid Content in Fish Oil-Free Diets for Meagre (Argyrosomus regius)

“…Indeed, fillets from PO-fed fish were not able to maintain the minimum recommended levels to decreasethe risk of human coronary disease (2.5 mg/g of edible portion), delivering only 1.6 mg/g of fillets of EPA + DHA, at this fish size, a tendency that would probably be maintained during the whole grow out production cycle. Therefore, these results, along with the highest n-6/n-3 found in the fillets of these fish, denote that the complete replacement of FO by PO might compromise the nutritional quality of fish products for the consumers, related with a higher risk of lipid deposition on blood vessels (thrombogenicity), in agreement with other studies in fish fed this animal fat [1,21,36,37]. Indeed, livers of fish fed PO showed significant higher lipid content than those fed the other experimental diets, suggesting a deficient lipid mobilization from hepatocytes.…”

“…Aquaculture diversification is an effective strategy to meet the global need of sustainability of the industry, by increasing the number of farmed species as well as the ingredients used in aquafeeds. In this context, meagre is one of the most promising species for diversifying aquaculture production [31], whereas microalgae oils are one of the top potential ingredients for totally replacing FO and for achieving aquafeeds sustainability, maximizing fish production, and guaranteeing a safe and a high nutritional quality product for consumers [1,32]. In the present study, the combinations of commercial microalgal oils (Veramaris algal oil and DHA Natur oil) with poultry oil were effective in supporting the growth, feed utilization, and nutrient retention of meagre juveniles, in a similar way of a traditional diet with FO, achieving 100% of FO replacement in the current context of the modern and practical fish diets.…”

“…The limited availability and the increased costs of fish meals (FM) and oils (FO), considered the "gold" feedstuffs for farmed fish, have stimulated the search for novel and more sustainable alternative raw materials, to the tradditional marine ones. [1]. When it comes to FO replacemement, most of the research conducted in the last decades has focused on alternative terrestrial plant or animal oils, due to their competitive price and availability.…”

Fish Feeds in Aquaponics and Beyond: A Novel Concept to Evaluate Protein Sources in Diets for Circular Multitrophic Food Production Systems

“…At the same time, the inclusion of valuable and finite marine resources in aquaculture feeds has continuously been reduced by replacing them with terrestrial plant and animal sources [2,[9][10][11][12]. Recently, Colombo and Turchini [13] presented their vision of an "aquafeed 3.0", which focuses on the use of promising ingredients made available through the recycling of nutrients. Following the principles of the bio-based economy and the circular bioeconomy, organic resources and biogenic wastes should be assigned to the most valuable use case with energy, heat, and fuels representing the least desirable, whereas the constant cascading and upcycling of such nutrient-rich resources into value-added products such as feeds or eventually even food is preferential [14][15][16].…”

Effect of fermented corn protein concentrate on growth performance, haemocyte counts, histological structure of hepatopancreas and intestinal condition of pacific white shrimp Litopenaeus vannamei

“…As shrimp production continues to grow, so does the requirement for sustainable practical diet that could have beneficial impacts on growth and intestinal health of shrimp but do not deplete the natural resources (Colombo & Turchini, 2021; Jackson, 2012; Novriadi & Davis, 2018). Historically, FM has been considered as the preferred protein source for the aquafeed because of its nutrient characteristics as the excellent source of essential amino acid, fatty acid, vitamins, mineral, palatability and lack of anti‐nutritional factors (ANFs) (Davis & Arnold, 2000).…”