A Review of the Effects of Macroalgae in Shrimp Feeds and in Co-Culture


  • L. Elizabeth Cruz-Suárez Universidad Autónoma de Nuevo León
  • Mireya Tapia-Salazar Universidad Autónoma de Nuevo León
  • Martha G. Nieto-López Universidad Autónoma de Nuevo León
  • Denis Ricque-Marie Universidad Autónoma de Nuevo León

Palabras clave:

Shrimp, seaweed, macroalgae, feed, co-culture


Most nutritional studies with seaweed meals or seaweed extracts have investigated low dietary inclusion rates (less
than 10%) to establish their possible usefulness as functional (binder effect), nutritional, and nutraceutical (health
protective effect) supplements in shrimp feeds. The optimum inclusion level varies depending on algae or consumer
species. In many instances, the inclusion of algae in feed formulations has resulted in improved pellet quality (water
stability, water holding capacity and texture), higher feed intake, improved feed efficiency, better growth
performance and higher animal product quality (higher pigmentation, lower cholesterol content). Additionally,
macroalgae contain some active compounds that can improve animal resistance against bacterial and virus diseases.
Some seaweed species can be co-cultivated with shrimps, resulting in a sustainable alternative to reduce the need for
artificial feed. In this paper the studies on the effects of seaweed inclusion in shrimp feeds or seaweed co-culture
with shrimp will be reviewed.


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Cruz-Suárez, L. E., Tapia-Salazar, M., Nieto-López, M. G., & Ricque-Marie, D. (2008). A Review of the Effects of Macroalgae in Shrimp Feeds and in Co-Culture. Avances En Nutrición Acuicola. Recuperado a partir de https://nutricionacuicola.uanl.mx/index.php/acu/article/view/145

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