Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/25564
Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: Microbial and genetically engineered oils as replacements for fish oil in aquaculture feeds (Forthcoming/Available Online)
Authors: Sprague, Matthew
Betancor, Monica
Tocher, Douglas R
Contact Email: matthew.sprague@stir.ac.uk
Keywords: Alternative n-3 LC-PUFA sources
Aquaculture
EPA and DHA
Farmed Fish
Human health
Oils from transgenic plants
Polyunsaturated fatty acids
Issue Date: 18-Jul-2017
Citation: Sprague M, Betancor M & Tocher DR (2017) Microbial and genetically engineered oils as replacements for fish oil in aquaculture feeds (Forthcoming/Available Online), Biotechnology Letters.
Abstract: As the global population grows more of our fish and seafood are being farmed. Fish are the main dietary source of the omega-3 (n-3) long-chain polyunsaturated fatty acids (LC-PUFA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, but these cannot be produced in sufficient quantities as are now required for human health. Farmed fish have traditionally been fed a diet consisting of fishmeal and fish oil, rich in n-3 LC-PUFA. However, the increase in global aquaculture production has resulted in these finite and limited marine ingredients being replaced with sustainable alternatives of terrestrial origin that are devoid of n-3 LC-PUFA. Consequently, the nutritional value of the final product has been partially compromised with EPA and DHA levels both falling. Recent calls from the salmon industry for new sources of n-3 LC-PUFA have received significant commercial interest. Thus, this review explores the technologies being applied to producede novon-3 LC-PUFA sources, namely microalgae and genetically engineered oilseed crops, and how they may be used in aquafeeds to ensure that farmed fish remain a healthy component of the human diet.
DOI Link: http://dx.doi.org/10.1007/s10529-017-2402-6
Rights: © The Author(s) 2017 This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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