What is it about?
Shrimp aquaculture is a growing industry, constantly seeking sustainable and effective feed ingredients. This study investigated three types of macroalgae—Gracilaria vermiculophylla, Dictyota dichotoma, and Ulva lactuca—to see if they could serve as valuable additions to Pacific white shrimp diets. We focused on two key aspects: their natural antioxidant capabilities, which can boost animal health, and how efficiently shrimp could digest their essential nutrients, particularly amino acids. Our findings revealed that Ulva lactuca and Gracilaria vermiculophylla not only offer strong antioxidant protection but also significantly improve the digestibility of amino acids and overall growth performance in shrimp. These results highlight the potential of these seaweeds as promising, sustainable ingredients for healthier and more efficient shrimp feeds.
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Why is it important?
This research offers sustainable alternatives for shrimp feed, reducing reliance on conventional ingredients while improving shrimp health, growth, and nutrient utilization, determinant for future aquaculture.
Perspectives
Our study paves the way for developing innovative, eco-friendly shrimp feeds. We envision exploring optimal inclusion levels and processing methods for these macroalgae to maximize their benefits. Further research could also isolate specific antioxidant compounds or highly digestible protein fractions from these seaweeds, creating targeted feed supplements to further enhance shrimp immunity and growth. This would ultimately lead to more sustainable and profitable aquaculture practices.
Dr. Anselmo Miranda-Baeza
Universidad Estatal de Sonora
Read the Original
This page is a summary of: Antioxidant activity and apparent digestibility of amino acids of three macroalgae meals in the diets of Pacific white shrimp (Litopenaeus vannamei), Latin American Journal of Aquatic Research, November 2017, Pontificia Universidad Catolica de Valparaiso,
DOI: 10.3856/vol45-issue5-fulltext-12.
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