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<p>The rising cost of fishmeal (FM) and concerns about its environmental sustainability underscore the need for effective alternatives to FM in aquaculture. This study evaluated the efficacy of dried fermented fish silage (DFS), produced using different fermentation methods, as a 50% replacement for fishmeal in diets of juvenile Pacific white shrimp (<i>Litopenaeus vannamei</i>). While basic DFS has shown promise in prior studies, inconsistencies in nutrient retention and bioactivity prompted the exploration of optimized fermentation strategies, including co-fermentation with <i>Lactobacillus</i> spp. and molasses to enhance nutritional quality, immunostimulation, and cost-effectiveness. Six isonitrogenous, isoenergetic diets (based on proximate analysis) were formulated: a standard fish meal (FM) control, a local dried fish meal (LFM) control, and four experimental diets replacing 50% of FM with distinct DFS variants. The four DFS variants were as follows: (1) fermented with <i>Lactobacillus</i> spp.; (2) co-fermented with <i>Lactobacillus</i> spp. and molasses; (3) fermented with molasses alone; and (4) fermented with organic acids. A 12-week feeding trial demonstrated that the fermentation method significantly affected shrimp performance and health outcomes. The FM diet yielded the highest growth (final weight: 21.33&#xa0;g) and lowest feed conversion ratio (FCR: 1.19). Although the DFS (2) diet did not fully match FM in growth (final weight: 18.73&#xa0;g), it achieved the closest performance among alternatives, with a final weight of 18.73&#xa0;g, an FCR of 1.29, and 93.33% survival, with FCR of 1.29 and 93.33% survival (no statistically significant differences in FCR and survival compared to that of the FM diet). Notably, the DFS (2) diet also resulted in the lowest feed cost per kilogram of shrimp. However, these cost advantages are context-specific and depend on local ingredient prices (e.g., fish waste and molasses) and the scalability of fermentation processing. Biochemical analyses showed that DFS (1) was associated with the strongest stimulation of the innate immune and antioxidant systems. It elicited the highest total hemocyte counts and enzyme activities (lysozyme, phenoloxidase, superoxide dismutase (SOD), and catalase (CAT)). It also significantly upregulated genes related to immunity (<i>proPO</i>, <i>α-2M</i>) and antioxidant defense (<i>cMnSOD</i>,<i> CAT</i>). However, this heightened immune state in the DFS (1) group was associated with increased lipid peroxidation (as measured by malondialdehyde, MDA) and did not confer superior disease resistance. In a <i>Vibrio harveyi</i> challenge, shrimp fed the FM and DFS (2) diets had the highest survival, with relative percent survival (RPS) of 42.12% and 29.09%, respectively. This higher survival corresponded with better preservation of intestinal villus morphology. However, fermentation led to reductions in essential amino acids (e.g., lysine, methionine) and long-chain polyunsaturated fatty acids (EPA, DHA) in DFS variants compared with the FM diet. In conclusion, although FM remained superior for overall growth, DFS (2), prepared by co-fermentation with <i>Lactobacillus</i> and molasses, was the most effective among the DFS formulations for partially replacing 50% of dietary fish meal. It supported robust growth, enhanced immune and antioxidant responses, maintained comparable disease resistance to that of the FM diet, and significantly reduced feed costs.</p>

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Co-fermentation of fish silage with Lactobacillus and molasses improves growth performance, health indices, and feed cost efficiency of Pacific white shrimp

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  • 发表日期：

    2026年3月7日

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  • Riad H. Khalil,
  • Talal A. M. Abo Selema,
  • Mohamed Fathi

摘要

The rising cost of fishmeal (FM) and concerns about its environmental sustainability underscore the need for effective alternatives to FM in aquaculture. This study evaluated the efficacy of dried fermented fish silage (DFS), produced using different fermentation methods, as a 50% replacement for fishmeal in diets of juvenile Pacific white shrimp (Litopenaeus vannamei). While basic DFS has shown promise in prior studies, inconsistencies in nutrient retention and bioactivity prompted the exploration of optimized fermentation strategies, including co-fermentation with Lactobacillus spp. and molasses to enhance nutritional quality, immunostimulation, and cost-effectiveness. Six isonitrogenous, isoenergetic diets (based on proximate analysis) were formulated: a standard fish meal (FM) control, a local dried fish meal (LFM) control, and four experimental diets replacing 50% of FM with distinct DFS variants. The four DFS variants were as follows: (1) fermented with Lactobacillus spp.; (2) co-fermented with Lactobacillus spp. and molasses; (3) fermented with molasses alone; and (4) fermented with organic acids. A 12-week feeding trial demonstrated that the fermentation method significantly affected shrimp performance and health outcomes. The FM diet yielded the highest growth (final weight: 21.33 g) and lowest feed conversion ratio (FCR: 1.19). Although the DFS (2) diet did not fully match FM in growth (final weight: 18.73 g), it achieved the closest performance among alternatives, with a final weight of 18.73 g, an FCR of 1.29, and 93.33% survival, with FCR of 1.29 and 93.33% survival (no statistically significant differences in FCR and survival compared to that of the FM diet). Notably, the DFS (2) diet also resulted in the lowest feed cost per kilogram of shrimp. However, these cost advantages are context-specific and depend on local ingredient prices (e.g., fish waste and molasses) and the scalability of fermentation processing. Biochemical analyses showed that DFS (1) was associated with the strongest stimulation of the innate immune and antioxidant systems. It elicited the highest total hemocyte counts and enzyme activities (lysozyme, phenoloxidase, superoxide dismutase (SOD), and catalase (CAT)). It also significantly upregulated genes related to immunity (proPO, α-2M) and antioxidant defense (cMnSOD, CAT). However, this heightened immune state in the DFS (1) group was associated with increased lipid peroxidation (as measured by malondialdehyde, MDA) and did not confer superior disease resistance. In a Vibrio harveyi challenge, shrimp fed the FM and DFS (2) diets had the highest survival, with relative percent survival (RPS) of 42.12% and 29.09%, respectively. This higher survival corresponded with better preservation of intestinal villus morphology. However, fermentation led to reductions in essential amino acids (e.g., lysine, methionine) and long-chain polyunsaturated fatty acids (EPA, DHA) in DFS variants compared with the FM diet. In conclusion, although FM remained superior for overall growth, DFS (2), prepared by co-fermentation with Lactobacillus and molasses, was the most effective among the DFS formulations for partially replacing 50% of dietary fish meal. It supported robust growth, enhanced immune and antioxidant responses, maintained comparable disease resistance to that of the FM diet, and significantly reduced feed costs.