International Journal of Aquaculture, 2025, Vol.15, No.5, 221-228 http://www.aquapublisher.com/index.php/ija 223 Complementary results were presented by Seong et al. (2021), who evaluated the lipid profile of Pagrus major fed for 75 days with FO-free diets containing meals of Nannochloropsis sp. (NAN: 22.8 ± 1.0%) and Schizochytrium sp. (SCH: 25.0 ± 0.0%). Both treatments resulted in higher n-6 PUFA levels in the whole fish body compared to the control diet. However, the n-3 PUFA levels were lower in these groups. In contrast, supplementation with combinations of Nannochloropsis sp., Schizochytriumsp., and Chlorella sp. (NSC), or only Nannochloropsis sp. and Schizochytrium sp. (NS), led to increases in total n-3 PUFA contents (13.3 ± 2.6% and 13.1 ± 0.6%, respectively) and long-chain n-3 PUFA (LC-PUFA n-3) levels of 9.4 ± 1.5% and 10.1 ± 0.6%, respectively. The feasibility of similar replacements was also explored in shrimp feeding by Pakravan et al. (2017), who analyzed the effects of replacing FM with Spirulina platensis at different levels in the diet of Litopenaeus vannamei over eight weeks. Shrimp receiving 100% FM replacement with S. platensis showed higher whole-body concentrations of fatty acids such as linoleic acid (16.10 ± 0.08%) and α-linolenic acid (2.40 ± 0.05%). Meanwhile, arachidonic acid (4.24 ± 0.03%), DHA (10.70 ± 0.23%), and EPA (9.86 ± 0.02%) levels were higher in the group with 25% FM replacement, suggesting that intermediate replacement levels may favor the accumulation of nutritionally relevant fatty acids. Additional studies with L. vannamei reinforce these findings. Allen et al. (2019) reported that diets containing high levels of fermented Schizochytriumsp. meal led to reduced EPA levels in the muscle compared to the control diet (4.94 ± 0.04%). On the other hand, FO-free diets with 62% and 75% of Schizochytriumsp. meal resulted in higher DHA levels (5.58 ± 0.19% and 5.46 ± 0.15%, respectively). Additionally, Li et al. (2022) demonstrated that total replacement of FM with Chlorella sorokiniana (C-100) negatively affected the amino acid profile of shrimp, reducing total amino acid content (877.9 ± 13.1 g/kg), essential amino acids (425.7 ± 11.4 g/kg), tyrosine (35.9 ± 0.5 g/kg), and proline (54.8 ± 4.2 g/kg). Moreover, methionine levels decreased in all microalgae-included groups, while lysine levels dropped in the 80% and 100% replacement groups (66.4 ± 3.3 g/kg and 64.1 ± 0.7 g/kg, respectively) (Figure 1). Figure 1 Illustrates the main findings reported in the cited literature
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