Document Type : Review
Authors
1
Laboratory of Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences of Tetouan, Abdelmalek Essaadi University, 93000 Tetouan, Morocco
2
IAV Hassan II, Madinat Al Irfane 6202 Instituts, 10101 Rabat, Morocco
3
Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq
4
National Aquaculture Development Agency, 10100 Rabat, Morocco
5
Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy
Abstract
Microalgae are a sustainable food source for humans and aquatic organisms, and this study explores their nutritional and physiological importance. Marine and freshwater microalgae exist as microscopic photosynthetic organisms. In aquaculture, microalgae are used as food and as live feed for bivalve mollusks, juvenile stages of abalone, crustaceans and some fish species and as zooplankton in food chains. Using microalgae for food and aquatic feed is a sustainable and economically beneficial process. As a source of protein, omega-3, fatty acids and carotenoids, microalgae are more nutrient-dense than traditional forms of animal and aquatic feed, such as millet, grams and other small fish. In addition to being nutritious, they contain antioxidants, antimicrobials and disease-preventative molecules, extending the lifespan of humans and fish.
Keywords
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