Yeast as major protein‐rich ingredient in aquafeeds: a review of the implications for aquaculture production
Abstract Sustainability concerns associated with protein sources and currently used fishmeal and plant‐based meal have necessitated the quests for novel sustainable ingredients for use in aquafeeds. Yeasts have been proposed as sustainable ingredients particularly because of their potential to valor...
Published in: | Reviews in Aquaculture |
---|---|
Main Authors: | , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2020
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1111/raq.12507 https://onlinelibrary.wiley.com/doi/pdf/10.1111/raq.12507 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/raq.12507 |
id |
crwiley:10.1111/raq.12507 |
---|---|
record_format |
openpolar |
spelling |
crwiley:10.1111/raq.12507 2024-06-23T07:51:20+00:00 Yeast as major protein‐rich ingredient in aquafeeds: a review of the implications for aquaculture production Agboola, Jeleel Opeyemi Øverland, Margareth Skrede, Anders Hansen, Jon Øvrum 2020 http://dx.doi.org/10.1111/raq.12507 https://onlinelibrary.wiley.com/doi/pdf/10.1111/raq.12507 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/raq.12507 en eng Wiley http://creativecommons.org/licenses/by-nc-nd/4.0/ Reviews in Aquaculture volume 13, issue 2, page 949-970 ISSN 1753-5123 1753-5131 journal-article 2020 crwiley https://doi.org/10.1111/raq.12507 2024-06-06T04:23:13Z Abstract Sustainability concerns associated with protein sources and currently used fishmeal and plant‐based meal have necessitated the quests for novel sustainable ingredients for use in aquafeeds. Yeasts have been proposed as sustainable ingredients particularly because of their potential to valorise non‐food lignocellulosic biomass into valuable protein resources. Prior to now, extensive studies exist on the role of yeast cell wall components in modulating health responses of fish. However, research on its use as a major protein source in fish diets is still in its infancy. The current review collates, synthesises and discusses the prospects of five major yeast species as future protein ingredients with respect to their nutritional adequacy in fish. Nutritional quality of Saccharomyces cerevisiae , Cyberlindnera jadinii , Kluyveromyces marxianus , Blastobotrys adeninivorans and Wickerhamomyces anomalus and their use as replacement for fishmeal and soy protein in the diets of Atlantic salmon and rainbow trout are discussed based on three protein quality indices: chemical score, essential amino acid index and ideal protein concept based on the first limiting amino acids, methionine. The crude protein contents of yeast (40–55%) are lower than that of fishmeal, but comparable with soya bean meal. Compared to fishmeal, the different yeast species have favourable amino acid profiles, except for methionine, lysine, arginine and phenylalanine which are the frequently limiting essential amino acids in Atlantic salmon and rainbow trout. This review also presents future area of research and emphasise the need for large‐scale production of yeast at competitive price to constitute a feasible replacement for fishmeal and soy protein in aquaculture. Article in Journal/Newspaper Atlantic salmon Wiley Online Library Reviews in Aquaculture 13 2 949 970 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
Abstract Sustainability concerns associated with protein sources and currently used fishmeal and plant‐based meal have necessitated the quests for novel sustainable ingredients for use in aquafeeds. Yeasts have been proposed as sustainable ingredients particularly because of their potential to valorise non‐food lignocellulosic biomass into valuable protein resources. Prior to now, extensive studies exist on the role of yeast cell wall components in modulating health responses of fish. However, research on its use as a major protein source in fish diets is still in its infancy. The current review collates, synthesises and discusses the prospects of five major yeast species as future protein ingredients with respect to their nutritional adequacy in fish. Nutritional quality of Saccharomyces cerevisiae , Cyberlindnera jadinii , Kluyveromyces marxianus , Blastobotrys adeninivorans and Wickerhamomyces anomalus and their use as replacement for fishmeal and soy protein in the diets of Atlantic salmon and rainbow trout are discussed based on three protein quality indices: chemical score, essential amino acid index and ideal protein concept based on the first limiting amino acids, methionine. The crude protein contents of yeast (40–55%) are lower than that of fishmeal, but comparable with soya bean meal. Compared to fishmeal, the different yeast species have favourable amino acid profiles, except for methionine, lysine, arginine and phenylalanine which are the frequently limiting essential amino acids in Atlantic salmon and rainbow trout. This review also presents future area of research and emphasise the need for large‐scale production of yeast at competitive price to constitute a feasible replacement for fishmeal and soy protein in aquaculture. |
format |
Article in Journal/Newspaper |
author |
Agboola, Jeleel Opeyemi Øverland, Margareth Skrede, Anders Hansen, Jon Øvrum |
spellingShingle |
Agboola, Jeleel Opeyemi Øverland, Margareth Skrede, Anders Hansen, Jon Øvrum Yeast as major protein‐rich ingredient in aquafeeds: a review of the implications for aquaculture production |
author_facet |
Agboola, Jeleel Opeyemi Øverland, Margareth Skrede, Anders Hansen, Jon Øvrum |
author_sort |
Agboola, Jeleel Opeyemi |
title |
Yeast as major protein‐rich ingredient in aquafeeds: a review of the implications for aquaculture production |
title_short |
Yeast as major protein‐rich ingredient in aquafeeds: a review of the implications for aquaculture production |
title_full |
Yeast as major protein‐rich ingredient in aquafeeds: a review of the implications for aquaculture production |
title_fullStr |
Yeast as major protein‐rich ingredient in aquafeeds: a review of the implications for aquaculture production |
title_full_unstemmed |
Yeast as major protein‐rich ingredient in aquafeeds: a review of the implications for aquaculture production |
title_sort |
yeast as major protein‐rich ingredient in aquafeeds: a review of the implications for aquaculture production |
publisher |
Wiley |
publishDate |
2020 |
url |
http://dx.doi.org/10.1111/raq.12507 https://onlinelibrary.wiley.com/doi/pdf/10.1111/raq.12507 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/raq.12507 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Reviews in Aquaculture volume 13, issue 2, page 949-970 ISSN 1753-5123 1753-5131 |
op_rights |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
op_doi |
https://doi.org/10.1111/raq.12507 |
container_title |
Reviews in Aquaculture |
container_volume |
13 |
container_issue |
2 |
container_start_page |
949 |
op_container_end_page |
970 |
_version_ |
1802642406843088896 |