The Recent Advances to Increase Nutrient Utilization of Dietary Plant Proteins by Enzyme Supplementation and Fermentation in Rainbow Trout (Oncorhynchus mykiss): A Review

Year 2023, Volume: 29 Issue: 4, 960 - 972, 06.11.2023

Kenan Engin Cafer Koyuncu

https://doi.org/10.15832/ankutbd.1192888

Abstract

Aquaculture is the fastest growing animal production sector globally. However, its sustainability heavily relies on the development of nutritionally balanced cost-effective and environmentally friendly aqua feeds for fish and crustacean species that are already being farmed or future candidate species for intensive farming around the world. Therefore, feeds produced for farmed aquatic species should be highly digestible in terms of nitrogen and phosphorous contents in order to avoid excessive release of these nutrients into the water column through solid and soluble discharge. Excessive nitrogen and phosphorous in the water are the main reason for eutrophication occurring and causing severe depletion of oxygen and creating hypoxia for many aquatic organisms living inside a water column. Strategies like formulating aqua feeds on required DP/DE (Digestible Protein/Digestible non-protein Energy) basis for farmed species and using synthetic enzymes as feed additives in order to make plant phosphorous bioavailable for fish are being utilized by the commercial aqua feed producers around the world. Fermenting plant protein ingredients with microorganisms and using prebiotics and probiotics as feed additives are also considered a viable option to reduce the nutrient load of aquafarms since these have been shown to increase the digestibility of feed ingredients via increased gut health maintaining the optimal composition and environmental conditions for gut microbiome. In this regard, this review is intended to emphasize the importance of the sustainability efforts of aquaculture production from the perspectives of environmentally friendly aqua feed formulations and improvements based on recent knowledge gathered for the effects of dietary external enzyme supplementation and fermentation of plant ingredients on the growth and wellbeing of rainbow trout (Oncorhynchus mykiss) throughout the world.

Keywords

Rainbow trout, Plant proteins, Biotechnology, Nutrient utilization, Sustainability

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