A study published in the journal “Aquaculture” by CIIMAR researchers revealed that the by-products of the processing of the red alga Gracilaria sp. can be applied as supplements in the diets of sea bream, positively influencing the intestinal microbiota and skin color of these fish, without compromising their growth.
This work also evaluated the effect of these diets on the quality of the sea bream fillet. In the future, it is intended to evaluate the immunomodulatory potential of algae by-products in sea bream. To know more about the study, please follow the link.