Optimizing Aquaculture: harnessing the Growth and Immunological Benefits of Olive Plant Compounds for Blue Food Production

• Autores: Rukayat Matti Sanni, Isa Elegbede, Segun Ajibola, Muritala Ibrahim, Rahmot Balogun Adeleye, Toyin Adebayo, Vanessa Martos Núñez, Doddy Irawan
• Localización: ReiDoCrea: Revista electrónica de investigación y docencia creativa, ISSN-e 2254-5883, Vol. 13, 2024, págs. 461-478
• Idioma: inglés
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• Resumen

  • Blue foods, sourced from aquatic ecosystems, are a diverse group of nutrient-rich foods that can play a pivotal role in improving human health and enhancing global food systems. These resources are critical to ensuring food security and addressing hunger, aligning with the United Nations Sustainable Development Goals (SDGs) 2 (Zero Hunger) and 14 (Life Below Water). This study employs secondary research approach, utilizing both qualitative and quantitative data from existing literature, explore the nutritional and developmental potential of blue foods in sustainable aquaculture. Blue foods efficiently convert energy derived from nutritionally balanced diets, high in fats, proteins, and carbohydrates, into growth and reproductive outcomes. These macronutrients support the enzymatic breakdown of lipids, proteins, and carbohydrates, facilitating efficient digestion and overall organismal development. The study focuses on the incorporation of bioactive compounds from olive plant extracts, a novel intervention to enhance blue food production and improve immunological responses in aquatic species. The finding ssuggest that olive plant-derived substances have positive effects on fish growth and health, indicating their potential, an innovative and sustainable resource in aquaculture. The integration of olive plant by-products into blue food systems presents a promising avenue for advancing the blue economy while promoting sustainable food production practices.