International Journal of Aquaculture, 2025, Vol.15, No.5, 221-228 http://www.aquapublisher.com/index.php/ija 226 Besides fish, partial replacement of FM by microalgae has shown positive effects in other groups of aquatic organisms. In shrimp Litopenaeus vannamei, for example, inclusion of Chlorella sorokiniana as a partial FM substitute was effective at levels up to 28%, maintaining zootechnical performance, fillet quality, and antioxidant parameters (Li et al., 2022). The results obtained in multiple species and different experimental contexts reinforce the multifunctional potential of microalgae as promising ingredients in aquaculture. Their application contributes not only to reducing dependence on traditional marine resources but also to strengthening biosafety and sustainability in aquaculture production systems. Although further research is needed to standardize ideal concentrations, evaluate synergistic combinations among microalgal species, and elucidate the mechanisms of action involved, the data available so far are promising and point to a more sustainable and resilient aquaculture (Figure 2). Figure 2 Graphical representation of the information compiled from different literature sources 4 Final Considerations In summary, this review highlights the high potential of microalgae as dietary additives for fish and shrimp, contributing to improvements in lipid composition, strengthening of the immune system, antioxidant and antimicrobial activity, and modulation of the microbiota. Several studies have demonstrated that microalgae can partially replace fish oil and fishmeal, establishing themselves as a promising alternative to traditional, non-sustainable ingredients. Notably, Spirulina sp., Nannochloropsis sp., Schizochytriumsp., and Haematococcus pluvialis stand out for their nutritional, immunological, and antimicrobial potential. However, further research is needed to determine the optimal inclusion level of microalgae in diets, evaluate combinations of different species to fully meet the physiological and nutritional requirements of fish and shrimp, and investigate the effects of biomass processing prior to inclusion, particularly in relation to the complete replacement of fish oil and fishmeal. Authors’ Contributions Costa, D.S. was primarily responsible for the conceptualization and methodological design of the study, as well as for validation, investigation, and data curation. In addition, he contributed to the drafting of the original manuscript and the preparation of visualizations. Pereira-Júnior J.A. also participated in the conceptualization and methodological design, played an important role in the investigation, and assisted in drafting the original manuscript and creating visualizations. Martins M.L. supervised the overall research process. Acknowledgments The authors thank the National Council for Scientific and Technological Development (CNPq) Martins, M.L. (CNPq 306635/2018-6, 409821/2021-7). References Ahmed E.A., El-Sayed A.M., El-Sayed M.A., and El-Sayed M.A., 2022, In vitro antimicrobial activity of astaxanthin crude extract from Haematococcus pluvialis, Eur J Aquat Anim Health, 26: 95-106. https://doi.org/10.21608/ejabf.2022.224854
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