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Warwas, N., Veide Vilg, J., Langeland, M., Roques, J., Hinchcliffe, J., Sundh, H., . . . Sundell, K. (2023). Marine yeast (Candida sake) cultured on herring brine side streams is a promising feed ingredient and omega-3 source for rainbow trout (Oncorhynchus mykiss). Aquaculture, 571, Article ID 739448.
Open this publication in new window or tab >>Marine yeast (Candida sake) cultured on herring brine side streams is a promising feed ingredient and omega-3 source for rainbow trout (Oncorhynchus mykiss)
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2023 (English)In: Aquaculture, ISSN 0044-8486, E-ISSN 1873-5622, Vol. 571, article id 739448Article in journal (Refereed) Published
Abstract [en]

A major challenge for the aquaculture industry is the supply of sustainable feeds. A promising model to achieve this is to utilize circular flows where feed ingredients, such as single cell protein, are cultivated using side streams of the food industry. The aim of this study was to evaluate the marine yeast Candida sake, produced on herring brine side streams, as a source of protein and immune stimulant in feed for salmonid fish. The dry C. sake product contained 54% protein (3.3% lysine and 0.8% methionine) and 13% lipids (1.1% eicosapentaenoic, EPA, and 1% docosahexaenoic acid, DHA). Four experimental diets were designed and tested in a 9-week feeding trial using juvenile rainbow trout (Oncorhynchus mykiss). A control diet containing both fish and plant-based ingredients constituted the base feed to which 20% (to evaluate effects on digestibility, growth and intestinal physiology), 20% heat-treated (to evaluate effects of downstream processing) and 3% (to evaluate immune stimulatory properties, replacing 3% soy protein concentrate) C. sake was added. The apparent digestibility coefficient of C. sake for protein, fat and gross energy was above 80%, and for amino acids above 90% regardless of treatment, suggesting a high bioavailability of C. sake. All three yeast containing diets performed equally to the control regarding specific growth rate, feed conversion ratio and functional intestinal health. These results suggest that C. sake is a promising alternative protein source for circular feeds in the salmonid industry. The presence of EPA and DHA represents an added value. The heat treatment increased the apparent digestibility coefficient of dry matter by 8% but decreased amino acid digestibility by on average 3%, indicating that heat treatment may not be the optimal downstream processing technique. Furthermore, the inclusion of 3% C. sake increased the intestinal lamina propria width and TGF-β transcription, indicating an immune stimulating effect. Future research is needed to understand these immune modulatory effects of C. sake supplementation. © 2023 The Authors

Place, publisher, year, edition, pages
Elsevier B.V., 2023
Keywords
Alternative protein, Aquafeed, Circular economy, Immune stimulation, Intestinal health, aquaculture industry, bioavailability, biostimulation, clupeoid, dry matter, fatty acid, salmonid, yeast
National Category
Fish and Aquacultural Science
Identifiers
urn:nbn:se:ri:diva-64309 (URN)10.1016/j.aquaculture.2023.739448 (DOI)2-s2.0-85150515617 (Scopus ID)
Note

Funding details: VINNOVA, 2016–02153; Funding details: Helge Ax:son Johnsons Stiftelse; Funding details: Göteborgs Universitet; Funding text 1: Funding was provided by Vinnova (grant number 2016–02153), the University of Gothenburg through the strategic funding of the centre SWEMARC, Swedish Mariculture Research Centre and partially by The Helge Ax:son Johnsson foundation.

Available from: 2023-04-25 Created: 2023-04-25 Last updated: 2023-04-25Bibliographically approved
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ORCID iD: ORCID iD iconorcid.org/0000-0002-8914-0354

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