Seaweeds (marine macroalgae) are autotrophic organisms capable of producing many
compounds of interest. For a long time, seaweeds have been seen as a great nutritional …

Aquaculture is growing rapidly as a food-producing sector and in recent years fishmeal
prices have climbed more than two-fold on a global scale. This review of previous studies …

Macroalgae, commonly known as seaweed, offer a novel and added‐value dietary
ingredient in formulated diets for fish. Production of biomass can be achieved without …

Seaweed, also known as macroalgae, represents a vast resource that can be categorized
into three taxonomic groups: Rhodophyta (red), Chlorophyta (green), and Phaeophyceae …

Seaweeds are a recognized source of bioactive compounds and techno-functional
ingredients. However, its protein fraction is still underexplored. The aim of this study was to …

Photosynthetic microalgae are unicellular plants, many of which are rich in protein, lipids,
and bioactives and form an important part of the base of the natural aquatic food chain …

The total protein content and the (total and free) amino acid composition of nine edible
species of red, brown and green seaweeds collected in the Portuguese North-Central coast …

This work aimed to appraise growth performance, digestive capacity and immune and stress
responsiveness in European seabass (Dicentrarchus labrax) when fed diets supplemented …

Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been
recognized for its nutritional benefits for food and feed. As the demand for sustainable food …

Algae are natural sources of nutrients, but the presence of anti-nutritional factors often
compromises nutrient apparent digestibility coefficients (ADCs) in several fish species. In …