Valorización de Macroalgas para su uso como alimento acuícola
Palabras clave:
biotecnología acuícola, ingredientes alternativos, macroalgas, nutriciónResumen
Las macroalgas representan una fuente barata y renovable de nutrientes valiosos para la alimentación de especies acuícolas. Aun cuando el uso de macroalgas en los alimentos acuícolas ha demostrado tener beneficios importantes en el cultivo de diversas especies, el nivel de inclusión de las mismas es limitado principalmente asociado a los altos niveles de fibra insoluble que reduce la digestibilidad del alimento. Los procesos de valorización que permiten eliminar o transformar esta fibra insoluble en las macroalgas, se presentan como potenciales alternativas para un mejor aprovechamiento de estos recursos que resultan en beneficios para el rendimiento de los cultivos acuícolas. En el presente trabajo se revisan los avances en procesos de valorización basados en tres estrategias: fermentación, producción de detritos unicelulares y los concentrados y extractos altos en proteína a partir de macroalgas marinas. A pesar de tener avances significativos en la investigación sobre la valorización de macroalgas marinas y su beneficio en la nutrición de especies de importancia acuícola, aún queda un gran trabajo por desarrollar en el estudio de la gran diversidad de especies de macroalgas disponibles de forma silvestre y producidas por acuicultura.
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