Evaluation of Candida utilis, Kluyveromyces marxianus and Saccharomyces cerevisiae yeasts as protein sources in diets for Atlantic salmon (Salmo salar)

Using self-selection to evaluate the acceptance of a new diet formulation by farmed fish

“…These authors demonstrated that a 40% protein substitution with intact baker's yeast had no effect on the growth rate compared with a fishmeal-based control feed or a feed with 40% mussel meat substitution. In contrast, in a recent study by Overland et al (2013), growth reductions were observed when Atlantic salmon (Salmo salar) were given a feed with a 40% protein substitution with baker's yeast. Whole yeast has been shown to be slightly less digestible when used in feed for rainbow trout (Rumsey et al, 1991), salmon (Overland et al, 2013) and lake trout (Salvelinus namaycush) (Rumsey et al, 1990).…”

“…In contrast, in a recent study by Overland et al (2013), growth reductions were observed when Atlantic salmon (Salmo salar) were given a feed with a 40% protein substitution with baker's yeast. Whole yeast has been shown to be slightly less digestible when used in feed for rainbow trout (Rumsey et al, 1991), salmon (Overland et al, 2013) and lake trout (Salvelinus namaycush) (Rumsey et al, 1990). Rumsey et al (1991) suggested that the cell walls of the yeast should be disrupted to improve digestibility.…”

“…The two fatty fish, i.e., the sprat and herring, are very abundant in the Baltic Sea presumably due to the intensive cod (Cadus morhua) fisheries that have resulted in ecosystem imbalances and stocks that need to be decreased by selective fishing (Persson et al, 2014). Because the protein content of baker's yeast varies between 40 and 65% (Halasz and Lasztity, 1991;Nasseri et al, 2011), it replicates rapidly and can grow on multiple substrates why there is substantial interest in the use of yeast as an alternative protein source for fishmeal (Rumsey et al, 1990;Omar et al, 2012;Overland et al, 2013;Vidakovic et al, 2015).…”

“…To our knowledge, there are no reported data regarding the taste responses of fish to yeast. Yeast is often deficient in certain essential amino acids (Overland et al, 2013), and yeast was therefore used in the present case as a partial replacement for the fishmeal. The potential adverse or indifferent taste responses to the yeast are likely to be masked by the other ingredients.…”

Artemia enriched with hydrolyzed yeast improves growth and stress resistance of marine pejerrey Odontesthes argentinensis larvae

“…Torula or Candida yeast refers to a product containing Candida utilis (Bekatorou et al, 2006). Torula yeast is promising in aquaculture as a protein source (Overland et al, 2013) and as nutritional additive (Bekatorou et al, 2006).…”