Utilización de Algas como Ingrediente Alternativo en la Alimentación de Peces Marinos
Palabras clave:
dorada, enzimas digestivas, evaluación nutritiva, intestino, algas, peces marinos, Scenedesmus almeriensis.Resumen
El empleo de las algas en acuicultura tiene un gran potencial por la creciente preocupación de hacer un uso de los recursos naturales más sostenible y respetuoso con el medio ambiente. Su aplicación en la alimentación de peces tiene interés desde una doble perspectiva; i) reduciendo la dependencia de insumos derivados de las pesquerías, y ii) mejorando el estado de condición de los animales. Como ejemplo aplicado de esta temática, en el presente estudio se evalúa el potencial de la microalga Scenedesmus almeriensis como ingrediente alternativo a la harina de pescado en la alimentación de la dorada (Sparus aurata, L.). En un experimento in vivo se ensayan cinco dietas experimentales en las que se sustituye la proteína de la harina de pescado por biomasa liofilizada de microalga a distintos niveles, y se analiza 1) el crecimiento de los peces y el aprovechamiento nutritivo, 2) la influencia en la composición química y en el perfil de ácidos grasos, 3) los efectos que ejerce en la estructura del hígado e intestino, 4) el efecto sobre diversas actividades enzimáticas digestivas y sobre la ultraestructura de la mucosa intestinal, y finalmente, 4) se realiza una valoración económica de su utilización en piensos para acuicultura.Descargas
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