Prebiotics in aquaculture: a review
Identifieur interne : 000F34 ( Istex/Corpus ); précédent : 000F33; suivant : 000F35Prebiotics in aquaculture: a review
Auteurs : E. Ring ; R. E. Olsen ; T. Gifstad ; R. A. Dalmo ; H. Amlund ; G. Hemre ; A. M. BakkeSource :
- Aquaculture Nutrition [ 1353-5773 ] ; 2010-04.
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Abstract
A prebiotic is a non‐digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or the activity of one or a limited number of bacteria in the colon. Despite the potential benefits to health and performance as noted in various terrestrial animals, the use of prebiotics in the farming of fish and shellfish has been less investigated. The studies of prebiotics in fish and shellfish have investigated the following parameters: effect on growth, feed conversion, gut microbiota, cell damage/morphology, resistance against pathogenic bacteria and innate immune parameters such as alternative complement activity (ACH50), lysozyme activity, natural haemagglutination activity, respiratory burst, superoxide dismutase activity and phagocytic activity. This review discusses the results from these studies and the methods used. If the use of prebiotics leads to health responses becoming more clearly manifested in fish and shellfish, then prebiotics might have the potential to increase the efficiency and sustainability of aquaculture production. However, large gaps of knowledge exist. To fully conclude on the effects of adding prebiotics in fish diets, more research efforts are needed to provide the aquaculture industry, the scientific community, the regulatory bodies and the general public with the necessary information and tools.
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DOI: 10.1111/j.1365-2095.2009.00731.x
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ISTEX:48EC763D949AA8F2EB15F130281DAF12EBF18AE0Le document en format XML
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Journal compilation © 2010 Blackwell Publishing Ltd</copyright><eventGroup><event type="firstOnline" date="2010-01-25"></event><event type="publishedOnlineFinalForm" date="2010-03-17"></event><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:2.3.3 mode:FullText source:FullText result:FullText" date="2010-03-18"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-04"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-15"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="117">117</numbering><numbering type="pageLast" number="136">136</numbering></numberingGroup><correspondenceTo><i>Einar Ringø, Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromsø, Norway. E‐mail: </i><email>Einar.Ringo@uit.no</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:ANU.ANU731.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>Received 8 April 2009, accepted 20 August 2009</unparsedEditorialHistory><countGroup><count type="figureTotal" number="3"></count><count type="tableTotal" number="5"></count></countGroup><titleGroup><title type="main">Prebiotics in aquaculture: a review</title><title type="shortAuthors">E. Ringø<i>et al.</i></title><title type="short">Prebiotics in aquaculture</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1"><personName><givenNames>E.</givenNames><familyName>RINGØ</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a2"><personName><givenNames>R.E.</givenNames><familyName>OLSEN</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a3"><personName><givenNames>T.Ø.</givenNames><familyName>GIFSTAD</familyName></personName></creator><creator creatorRole="author" xml:id="cr4" affiliationRef="#a1"><personName><givenNames>R.A.</givenNames><familyName>DALMO</familyName></personName></creator><creator creatorRole="author" xml:id="cr5" affiliationRef="#a4"><personName><givenNames>H.</givenNames><familyName>AMLUND</familyName></personName></creator><creator creatorRole="author" xml:id="cr6" affiliationRef="#a4"><personName><givenNames>G.‐I.</givenNames><familyName>HEMRE</familyName></personName></creator><creator creatorRole="author" xml:id="cr7" affiliationRef="#a5 #a6"><personName><givenNames>A.M.</givenNames><familyName>BAKKE</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="NO"><unparsedAffiliation> Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromsø, Tromsø, Norway</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="NO"><unparsedAffiliation> Institute of Marine Research, Bergen, Norway</unparsedAffiliation></affiliation><affiliation xml:id="a3" countryCode="NO"><unparsedAffiliation> Norwegian Scientific Committee for Food Safety, Oslo, Norway</unparsedAffiliation></affiliation><affiliation xml:id="a4" countryCode="NO"><unparsedAffiliation> National Institute of Nutrition and Seafood Research (NIFES), Bergen, Norway</unparsedAffiliation></affiliation><affiliation xml:id="a5" countryCode="NO"><unparsedAffiliation> Aquaculture Protein Centre, a CoE, Oslo, Norway</unparsedAffiliation></affiliation><affiliation xml:id="a6" countryCode="NO"><unparsedAffiliation> Norwegian School of Veterinary Science, Oslo, Norway</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">aquaculture</keyword><keyword xml:id="k2">fish</keyword><keyword xml:id="k3">immunology</keyword><keyword xml:id="k4">microbiota</keyword><keyword xml:id="k5">shellfish</keyword><keyword xml:id="k6">prebiotics</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Abstract</title><p>A prebiotic is a non‐digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or the activity of one or a limited number of bacteria in the colon. Despite the potential benefits to health and performance as noted in various terrestrial animals, the use of prebiotics in the farming of fish and shellfish has been less investigated. The studies of prebiotics in fish and shellfish have investigated the following parameters: effect on growth, feed conversion, gut microbiota, cell damage/morphology, resistance against pathogenic bacteria and innate immune parameters such as alternative complement activity (ACH50), lysozyme activity, natural haemagglutination activity, respiratory burst, superoxide dismutase activity and phagocytic activity. This review discusses the results from these studies and the methods used. If the use of prebiotics leads to health responses becoming more clearly manifested in fish and shellfish, then prebiotics might have the potential to increase the efficiency and sustainability of aquaculture production. However, large gaps of knowledge exist. To fully conclude on the effects of adding prebiotics in fish diets, more research efforts are needed to provide the aquaculture industry, the scientific community, the regulatory bodies and the general public with the necessary information and tools.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Prebiotics in aquaculture: a review</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Prebiotics in aquaculture</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Prebiotics in aquaculture: a review</title></titleInfo><name type="personal"><namePart type="given">E.</namePart><namePart type="family">RINGØ</namePart><affiliation> Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromsø, Tromsø, Norway</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">R.E.</namePart><namePart type="family">OLSEN</namePart><affiliation> Institute of Marine Research, Bergen, Norway</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">T.Ø.</namePart><namePart type="family">GIFSTAD</namePart><affiliation> Norwegian Scientific Committee for Food Safety, Oslo, Norway</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">R.A.</namePart><namePart type="family">DALMO</namePart><affiliation> Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromsø, Tromsø, Norway</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">H.</namePart><namePart type="family">AMLUND</namePart><affiliation> National Institute of Nutrition and Seafood Research (NIFES), Bergen, Norway</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">G.‐I.</namePart><namePart type="family">HEMRE</namePart><affiliation> National Institute of Nutrition and Seafood Research (NIFES), Bergen, Norway</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">A.M.</namePart><namePart type="family">BAKKE</namePart><affiliation> Aquaculture Protein Centre, a CoE, Oslo, Norway</affiliation><affiliation> Norwegian School of Veterinary Science, Oslo, Norway</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="review-article" displayLabel="reviewArticle"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">2010-04</dateIssued><edition>Received 8 April 2009, accepted 20 August 2009</edition><copyrightDate encoding="w3cdtf">2010</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">3</extent><extent unit="tables">5</extent></physicalDescription><abstract lang="en">A prebiotic is a non‐digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or the activity of one or a limited number of bacteria in the colon. Despite the potential benefits to health and performance as noted in various terrestrial animals, the use of prebiotics in the farming of fish and shellfish has been less investigated. The studies of prebiotics in fish and shellfish have investigated the following parameters: effect on growth, feed conversion, gut microbiota, cell damage/morphology, resistance against pathogenic bacteria and innate immune parameters such as alternative complement activity (ACH50), lysozyme activity, natural haemagglutination activity, respiratory burst, superoxide dismutase activity and phagocytic activity. This review discusses the results from these studies and the methods used. If the use of prebiotics leads to health responses becoming more clearly manifested in fish and shellfish, then prebiotics might have the potential to increase the efficiency and sustainability of aquaculture production. However, large gaps of knowledge exist. To fully conclude on the effects of adding prebiotics in fish diets, more research efforts are needed to provide the aquaculture industry, the scientific community, the regulatory bodies and the general public with the necessary information and tools.</abstract><subject lang="en"><genre>keywords</genre><topic>aquaculture</topic><topic>fish</topic><topic>immunology</topic><topic>microbiota</topic><topic>shellfish</topic><topic>prebiotics</topic></subject><relatedItem type="host"><titleInfo><title>Aquaculture Nutrition</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">1353-5773</identifier><identifier type="eISSN">1365-2095</identifier><identifier type="DOI">10.1111/(ISSN)1365-2095</identifier><identifier type="PublisherID">ANU</identifier><part><date>2010</date><detail type="volume"><caption>vol.</caption><number>16</number></detail><detail type="issue"><caption>no.</caption><number>2</number></detail><extent unit="pages"><start>117</start><end>136</end><total>19</total></extent></part></relatedItem><identifier type="istex">48EC763D949AA8F2EB15F130281DAF12EBF18AE0</identifier><identifier type="DOI">10.1111/j.1365-2095.2009.00731.x</identifier><identifier type="ArticleID">ANU731</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2010 The Authors. 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