Microalgae as a potential ingredient for partial fish meal replacement in aquafeeds: nutrient stability under different storage conditions

The first use of microalgae by humans dates back 2000 years to the Chinese, who used Nostoc to survive during famine. However, microalgal biotechnology only really began to develop in the middle of the last century. Nowadays, there are numerous commercial applications of microalgae. For example, (i) microalgae can be used to enhance the nutritional value of food and animal feed owing to their chemical composition, (ii) they play a crucial role in aquaculture and (iii) they can be incorporated into cosmetics. Moreover, they are cultivated as a source of highly valuable molecules. For example, polyunsaturated fatty acid oils are added to infant formulas and nutritional supplements and pigments are important as natural dyes. Stable isotope biochemicals help in structural determination and metabolic studies. Future research should focus on the improvement of production systems and the genetic modification of strains. Microalgal products would in that way become even more diversified and economically competitive.

The protein content of dry biomass of the microalgae Porphyridium cruentum, Scenedesmus almeriensis, and Muriellopsis sp. and of the cyanobacteria Synechocystis aquatilis and Arthrospira platensis was measured by the Lowry method following disruption of the cells by milling with inert ceramic particles. The measurements were compared with the Kjeldahl method and by elemental analysis. The nitrogen-to-protein conversion factors for biomass obtained from exponentially growing cells with a steady state doubling time of approximately 23 h were 5.95 for nitrogen measured by Kjeldahl and 4.44 for total nitrogen measured by elemental analysis. The protein content in dry biomass ranged from 30% to 55%. The above conversion factors are useful for estimating the protein content of microalgal biomass produced in rapid steady state growth as encountered in many commercial production processes. Copyright 2010 Elsevier Ltd. All rights reserved.