Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricus
IntroductionThis study investigated the use of locally sourced food processing by-products to formulate sustainable aquaculture feed in alignment with circular economy principles.MethodsAn experimental diet (Food Waste Diet; FW-D) was formulated using 50% fishmeal from tuna viscera and 20% brewer’s...
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Frontiers Media S.A.
2025-08-01
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| Series: | Frontiers in Aquaculture |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/faquc.2025.1650008/full |
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| author | Makoto Takahashi Shingo Udagawa Chihiro Yamauchi Yoshimi Imura Taekyoung Seong Akihiro Takemura |
| author_facet | Makoto Takahashi Shingo Udagawa Chihiro Yamauchi Yoshimi Imura Taekyoung Seong Akihiro Takemura |
| author_sort | Makoto Takahashi |
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| description | IntroductionThis study investigated the use of locally sourced food processing by-products to formulate sustainable aquaculture feed in alignment with circular economy principles.MethodsAn experimental diet (Food Waste Diet; FW-D) was formulated using 50% fishmeal from tuna viscera and 20% brewer’s spent yeast (BSY) sourced in Okinawa, Japan. The Malabar grouper (Epinephelus malabaricus) were reared in a recirculating aquaculture system for 8 weeks and compared against a commercial diet (CO-D). Growth performance, liver somatic index, insulin-like growth factor 1 (IGF-1) gene expression, and muscle taste-related components were analyzed.ResultsFW-D-fed fish showed slightly lower growth performance, possibly due to decreased protein content. However, liver histology revealed no signs of metabolic stress, and IGF-1 gene expression levels were higher in the FW-D group, indicating active growth signaling. FW-D-fed fish also exhibited significantly increased muscle levels of unsaturated fatty acids, particularly docosahexaenoic acid (DHA), a nutrient beneficial for human health. Sensory analysis indicated comparable overall taste quality between the two groups. FW-D fillets had greater chewiness and reduced fishy odor, whereas CO-D fillets were richer in fatty taste.DiscussionThese findings suggest that FW-D, composed of locally available by-products, can offer a nutritionally advantageous and economically viable alternative to conventional feeds. Despite a slight reduction in growth, the enhanced DHA content and acceptable sensory attributes of FW-D-fed fish support its application in sustainable aquaculture systems. This approach contributes to resource recycling and value creation within a local circular economy. |
| format | Article |
| id | doaj-art-633a27f575024bc9a6bcfb0dcf29c5e5 |
| institution | Kabale University |
| issn | 2813-5334 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Aquaculture |
| spelling | doaj-art-633a27f575024bc9a6bcfb0dcf29c5e52025-08-20T03:59:44ZengFrontiers Media S.A.Frontiers in Aquaculture2813-53342025-08-01410.3389/faquc.2025.16500081650008Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricusMakoto Takahashi0Shingo Udagawa1Chihiro Yamauchi2Yoshimi Imura3Taekyoung Seong4Akihiro Takemura5Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, JapanCo-Creation Management Department, Organization for Research Promotion, University of the Ryukyus, Okinawa, JapanCo-Creation Management Department, Organization for Research Promotion, University of the Ryukyus, Okinawa, JapanDepartment of Subtropical Agro-Production Sciences, Faculty of Agriculture, University of the Ryukyus, Okinawa, JapanCo-Creation Management Department, Organization for Research Promotion, University of the Ryukyus, Okinawa, JapanDepartment of Chemistry, Biology and Marine Science, Faculty of Science, University of the Ryukyus, Okinawa, JapanIntroductionThis study investigated the use of locally sourced food processing by-products to formulate sustainable aquaculture feed in alignment with circular economy principles.MethodsAn experimental diet (Food Waste Diet; FW-D) was formulated using 50% fishmeal from tuna viscera and 20% brewer’s spent yeast (BSY) sourced in Okinawa, Japan. The Malabar grouper (Epinephelus malabaricus) were reared in a recirculating aquaculture system for 8 weeks and compared against a commercial diet (CO-D). Growth performance, liver somatic index, insulin-like growth factor 1 (IGF-1) gene expression, and muscle taste-related components were analyzed.ResultsFW-D-fed fish showed slightly lower growth performance, possibly due to decreased protein content. However, liver histology revealed no signs of metabolic stress, and IGF-1 gene expression levels were higher in the FW-D group, indicating active growth signaling. FW-D-fed fish also exhibited significantly increased muscle levels of unsaturated fatty acids, particularly docosahexaenoic acid (DHA), a nutrient beneficial for human health. Sensory analysis indicated comparable overall taste quality between the two groups. FW-D fillets had greater chewiness and reduced fishy odor, whereas CO-D fillets were richer in fatty taste.DiscussionThese findings suggest that FW-D, composed of locally available by-products, can offer a nutritionally advantageous and economically viable alternative to conventional feeds. Despite a slight reduction in growth, the enhanced DHA content and acceptable sensory attributes of FW-D-fed fish support its application in sustainable aquaculture systems. This approach contributes to resource recycling and value creation within a local circular economy.https://www.frontiersin.org/articles/10.3389/faquc.2025.1650008/fullaquaculturefood wastegroupergrowthbrewer’s spent yeastsensory evaluation |
| spellingShingle | Makoto Takahashi Shingo Udagawa Chihiro Yamauchi Yoshimi Imura Taekyoung Seong Akihiro Takemura Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricus Frontiers in Aquaculture aquaculture food waste grouper growth brewer’s spent yeast sensory evaluation |
| title | Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricus |
| title_full | Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricus |
| title_fullStr | Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricus |
| title_full_unstemmed | Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricus |
| title_short | Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricus |
| title_sort | effect of cultivation feed diet using local food processing by products on the growth and flavor factor in the malabar grouper epinephelus malabaricus |
| topic | aquaculture food waste grouper growth brewer’s spent yeast sensory evaluation |
| url | https://www.frontiersin.org/articles/10.3389/faquc.2025.1650008/full |
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