From both nutritionist and aquaculturist points of view, our aim is to sustainably produce aquatic food with superior sensory properties and high cardioprotective properties. The reason is that although preventable, cardiovascular diseases (CVDs) remain the top global cause of death and stroke. The prevention of atherosclerosis is, therefore, a major objective of modern medical and biochemical investigations into the mechanism of atherosclerosis and how the structure of food components determines their role in the mechanism(s) involved. The composition of aquafeeds and their impact on the nutritional value of aquatic food is a focal point of today’s research and development both in academia and industry.

1. I N C O R P O R AT I N G
f i s h far m ing t e c h no l og y
March | April 2013
Towards aquafeeds with increased food
security
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The International magazine for the aquaculture feed industry

2. Copyright, ©, 2013, Alltech. All rights reserved

3. FEATURE
Towards aquafeeds with
increased food security
by Ioannis Zabetakis, assistant professor of food chemistry, University of Athens, Greece
F
rom both nutritionist and aqua- postulated mechanism in preventing athero- constituents can practically inhibit the onset
culturist points of view, our aim sclerosis could be through lowering the lev- of atherosclerosis and the development of
is to sustainably produce aquatic els of triacylglycerol, preventing arrhythmias, CVDs (Zabetakis et al., 2013). Such lipids have
food with superior sensory proper- decreasing platelet aggregation or lowering been found in a wide range of food such as
ties and high cardioprotective properties. blood pressure (Saravanan et al., 2010). red and white wine, yoghurt, fish, olive oil and
The reason is that although preventable, On the other hand, the association of olive pomace. Further in vivo (using rabbits)
cardiovascular diseases (CVDs) remain the omega-3 PUFAs and CVDs has been revised studies of olive oil, olive pomace and aqua-
top global cause of death and stroke. The recently by evaluating all randomized trials on cultured fish (Nasopoulou et al., 2010) have
prevention of atherosclerosis is, therefore, a the supplementation of omega-3 PUFAs to re-confirmed that it is the polar lipid fraction
major objective of modern medical and bio- adults (Rizos et al., 2012). In this review, the of these food sources that can reduce the
chemical investigations into the mechanism results of 20 studies on 68,680 patients were thickness of atherosclerotic lesions in hyperc-
of atherosclerosis and how the structure evaluated and omega-3 PUFAs were not holesterolaemic rabbits (Figure 2).
of food components determines their role found to be statistically significantly associated In a further mechanistic study, our group
in the mechanism(s) involved. The composi- with CVDs in various patient populations. In has recently demonstrated that the polar
tion of aquafeeds and their impact on the the light of this study, we may need to re- lipids of sea bream have down-regulated PAF
nutritional value of aquatic food is a focal focus our research quests towards feed and biosynthesis and up-regulated PAF catabolism;
point of today’s research and development food components with proved cardioprotec- practically the polar lipids of fish can inhibit
both in academia and industry. tive activities. atherosclerosis related enzymatic activities
(Nasopoulou et al., 2011b).
Figure 1: Rate of mortality due Heavy dependency on fish oils
to Coronary Heart Disease (CHD) The steadily increasing population on
per quartile of serum cholesterol Earth makes the sustainable production of
in pooled cohorts of the Seven food one of the major nutritional problems
Countries Study (adopted from de
for mankind to address. In terms of food
Lorgeril M et al. Cardiovasc Res
2002;54:503-515) security in aquaculture, we need to face
successfully a ‘paradox’ on the sustainable
production of fish feed: today, high amounts
of fish oil (FO) are required to produce fish
feed. Currently, 40 percent and 60 percent
of the global production of fishmeal and fish
oil, respectively, are used in aquaculture.
Salmonid diets alone consumed over 55
Since the study of the seven countries Polar lipids of fish percent of the fish oil used by the aquacul-
(Keys et al., 1984), some unanswered ques- Lipid microconstituents of specific food ture sector in 2006. About 50 percent of
tions still remain as to why cohorts in Greece that constitute important ingredients of the world marine fish stocks have recently been
and Italy had coronary heart disease (CHD) Mediterranean Diet have been found that estimated as fully exploited, 32 percent as
at low frequencies but high levels of serum they have in vitro (in the test tube) important overexploited and only 15 percent as under-
cholesterol (Figure 1). cardioprotective properties (by inhibiting the exploited. These exploitation data suggest
There is compelling literature on the ben- actions of the so called Platelet Activating that the diminishing levels of available wild
eficial role of omega-3 polyunsaturated fatty Factor, PAF). PAF is the most potent inflam- fish worldwide combined with the fact that
acids (omega-3 PUFAs) and there is a core matory lipid mediator, a well-recognized ago- aquacultured carnivorous species require large
belief that fish is good for our heart because nist of platelet aggregation that plays a crucial amounts of wild fish in their feed create an
of these PUFAs. Mechanistically, though, it is role in atherosclerosis, i.e. the development emerging necessity to improve our resource
not clear how omega-3 PUFAs work. Their of cardiovascular diseases. These lipid micro- management practices.
22 | InternAtIonAl AquAFeed | March-April 2013

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5. FEATURE FEATURE
Need for novel a partial dietary substitute for fish oil within ies have been recently reviewed (Nasopoulou
sources compound feeds. The same is true of linseed and Zabetakis, 2012).
In order to reduce oil and rapeseed oil, although to a lesser New, alternative and in a way ‘non-
dependence on fish oil, sig- extent. orthodox’, sources of lipids need to be
nificant breakthroughs have Furthermore, the use of palm oil in diets of identified and valorised in order to achieve
occurred over the past few Atlantic salmon and rainbow trout has given sustainable production of fish feeds and thus
years in replacing it with plant
oils. By substituting feeds with
B)
plant oils, it also serves to reduce
costs due to the fact that vegeta-
ble oils have steadily increasing produc-
tion, high availability and better economic
value. Several studies have been carried out
to investigate certain vegetable oils as pos-
sible sustainable partial substitutes for fish
oils in compounded fish feeds. The most
common vegetable oils used for fish feed pro-
duction have been soybean, linseed, rapeseed, Figure 2: Representative optic micrographs x 100 of aortic wall sections stained with
sunflower, palm oil and olive oil. haematoxylin and eosin from the two experimental groups, where atherosclerotic
Soybean and rapeseed oil are considered lesions appear as foam cells (↑). (A) Group A (atherogenic diet); (B) Group B
possible alternative lipid sources for salmo- (atherogenic diet enriched with sea bream polar lipids) (adopted from Nasopoulou et
nids, freshwater and marine fish since they al., 2010). Copyright, “Food Chemistry” Elsevier
are rich in PUFAs, especially linoleic (18:2
et and can ω−6) and oleic acid (18:1 ω−9), but devoid growth and feed utilization efficiency compa- enabling the further development of aquacul-
purchase nets and does not always carry the greatest force. We
of is by no means have some examples rable to fish fed with equivalent levels of fish ture applications. Such promising lipid sources
s separately. It n-3 PUFA. However, in found cases, fish where a low-crested
at the net chosen will suit the 60 wave exerts much greater force on a facility also be used as a partial are vegetable oils (VO). The use of VO based
oil substitution by percent rapeseed oil oil. Olive oil could
ng collar when assembled. We decrease steep wave. Twice the force is dietary fish oil in European aquafeeds has some strong advantages. Olive
has been found to than a European sea substitute for not
a more integrated approach to labrax) growth. Soybean sea bass culture, during growth out phase, pomace (OP) and olive pomace oil (OPO)
bass (Dicentrarchus unusual, and this should obviously be incorpo-
fish-farming systems to ensure better plant lipid source Atlantic salmon (salmo salar) and rainbow are natural by-products of olive oil produc-
oil appears to be a rated into the specifications for the design and
nts are compatible,” explains Dr dimensions of aurata) trout (Oncorhynchus mykiss) with data showing tion, which contain micro constituents with
regarding gilthead sea bream (Sparus a production facility,” Jensen
growth while considerable savings in feed similar growth rates to the ones when fish was atheroprotective (substances) activity such as
believes the introduction of facil- concludes.
costs could be achieved if it could be used as fed on 100 percent fish oil diet. All these stud- PAF-inhibitors and phenolic/polyphenolic mol-
n is a step in the right direction. More information: www.forskningsradet.no
s
ary
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3 | InternAtIonAl AquAFeed | 27 March-April 2013 | InternAtIonAl AquAFeed | 23

6. FEATURE
Negative environmental impact
of olive pomace
ecules with antioxidant and other pleiotropic approaches need to be carefully considered. CA, Zabetakis I. 2010. In vivo anti-atherogenic
properties of cultured gilthead sea bream
actions. Extensive research has been carried Scientifically, we need to assess any related
(Sparus aurata) polar lipid extracts in
by our team on olive oil by-products and environmental impact when GM plants are
hypercholesterolaemic rabbits. Food Chem
fish with regard to their capacity to prevent cultivated and commercially, we need to 120:831-6.
atherogenesis. address the public concerns and need of the
Recently, the possibility of partially replac- consumers (at least in EU) for ‘GMO free’ Nasopoulou C, Stamatakis G, Demopoulos CA,
Zabetakis I. 2011a. Effects of olive pomace and
ing fish oil in gilthead sea bream and sea bass food.
olive pomace oil on growth performance, fatty acid
grow-out diet by lipids obtained from OP and
composition and cardio protective properties of
olive pomace oil (OPO) has been reported. Food for thought / future actions gilthead sea bream (Sparus aurata) and sea bass
In actual fact, the feeding of OP to fish results In today’s rapidly changing world, we (Dicentrarchus labrax). Food Chem 129:1108-13.
in an improvement in its ability to prevent are asked to face conflicting problems and
atherosclerosis and therefore cardiovascular issues such as the overproduction and Nasopoulou C, Tsoupras AB, Karantonis HC,
Demopoulos CA, Zabetakis I. 2011b. Fish polar
diseases (Nasopoulou et al., 2011a). waste of food, obesity, CVDs and diabetes
lipids retard atherosclerosis in rabbits by down-
in the developed countries, famine and
regulating PAF biosynthesis and up-regulating PAF
GM plants malnutrition in the developing countries, catabolism. Lipids Health Dis 10:213.
There have been numerous studies on climate change, scarcity of water, rational
genetically modifying the plant oil profile so use of cultivated land and sustainable use of Nasopoulou C, Zabetakis I. 2012. Benefits of
the plants increase the biosynthesis of either resources and energy. In this complex and fish oil replacement by plant originated oils in
compounded fish feeds. A review. LWT Food Sci.
the precursors of omega-3 and omega-6 swiftly changing environment, the issue of
Technol. 47:217-224.
fatty acids or these fatty acids themselves. food security and on how we can secure
These modifications have focused on C 18 nutrition for the entire human population Rizos EC, Ntzani EE, Bika E. Kostapanos MS, Elisaf
Δ6-desaturated fatty acids (such as γ-linolenic becomes a top priority for all of us in MS. 2012. Association between omega-3 fatty acid
and stearidonic acid), omega-6- long-chain the feed and food arena. The sustainable supplementation and risk of major cardiovascular
disease events. A systematic review and meta-
PUFAs (such as arachidonic acid) and omega- production of food is a complex challenge.
analysis. JAMA 308:1024-33.
3-long-chain PUFAS (often referred to as Some insights in approaching this challenge
‘fish oils’) (such as EPA and DHA) and they have been highlighted with this article. ■ Saravanan P, Davidson NC, Schmidt EB, Calder PC.
have been recently revised (Haslam et al., 2010. Cardiovascular effects of marine omega-3
2012). The research approach is based on References fatty acids. Lancet 376(9740): 540-50.
the assumption that omega-3 and omega-6 Haslam RP Ruiz-Lopez N, Eastmond P Moloney M,
, , Zabetakis I, Antonopoulou S, Demopoulos CA.
PUFAs have considerable nutritional value Sayanova O, Napier JA. 2012. The modification of plant 2013. The Prevention of Atherosclerosis by Food
and thus efforts have focused in enhancing oil composition via metabolic engineering - better Components: Polar Lipids versus Omega-3 PUFAs.
the bioformation of these molecules in the nutrition by design. Plant Biotech Journal 2012:1-12. Commentary on www.athero.org published on
‘designer’ oils (after genetic modification). 22.1.2013 (http://www.athero.org/commentaries/
Keys A, Menotti A, Aravanis C, et al. 1984. The
However, under the light of recent evi- comm1119.asp).
Seven Countries Study: 2,289 deaths in 15 years.
dence that omega PUFAs have less nutri- Prev Med 13(2): 141-54.
tional value that previously considered (Rizos More InforMatIon:
Nasopoulou C, Karantonis HC, Perrea DN,
et al., 2012), these genetically engineering Email: izabet@chem.uoa.gr
Theocharis SE, Iliopoulos DG, Demopoulos
24 | InternAtIonAl AquAFeed | March-April 2013

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