Browsing by Author "Cerozi, Brunno da Silva"

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    Effect of soybean and seaweed-based diets on growth performance, feed utilization, and gut microbiota of tilapia: a systematic review and meta-analysis
    (PLOS ONE, 2024-07-24) Viagem, Leonildo dos Anjo; Hakizimana, Jean Nepomuscene; Rumisha, Cyrus; Cerozi, Brunno da Silva; Misinzo, Gerald
    Tilapia, a significant aquaculture species globally, relies heavily on feed for its production. While numerous studies have investigated the impact of soybean and seaweed-based diets on tilapia, a comprehensive understanding remains elusive. This review aimed at evaluating and synthesizing the existing literature on these diets’ effects, focusing on growth perfor- mance, feed utilization, and gut microbiota. A systematic search of databases was con- ducted using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines and a total of 57 studies were included in the qualitative analysis and 24 in the meta-analysis. The results indicated that soybean-based diets, at a 59.4% inclu- sion level improved the Specific Growth Rate (SGR) of tilapia with an effect size of -2.14 (95% CI: -2.92, -1.37; p < 0.00001; I 2 = 99%) and did not improve the feed conversion rate (FCR), as the effect size was 1.80 (95% CI: 0.72, 2.89; p = 0.001; I 2 = 100%). For seaweed- based diets, at a 15,9% inclusion level did not improve SGR, with an effect size of -0.74 (95% CI: -1.70, 0.22; p = 0.13; I 2 = 99%), and the FCR with an effect size of -0.70 (95% CI: -1.94, 0.54; p = 0.27; I 2 = 100%). Regarding the gut microbiota, was noted a lack of studies meeting the inclusion criteria for tilapia. However, findings from studies on other farmed fishes suggested that soybean and seaweed-based diets could have diverse effects on gut microbiota composition and promote the growth of beneficial microbiota. This study sug- gests that incorporating soybean-based diets at 59.4% inclusion can improve the SGR of tilapia. Seaweed-based diets, while not demonstrating improvement in the analyzed param- eters with an inclusion level of 15.9%, have the potential to contribute to the sustainability of the aquaculture industry when incorporated at lower levels.
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    Gut and blood microbiota of Nile tilapia (Oreochromis niloticus) reared with lettuce (Lactuca sativa) and challenged with Escherichia coli and Vibrio cholerae in aquaponic system
    (Elsevier, 2026-02-17) Jossefa, Angélica Adiação; Viagem,bLeonildo dos Anjo; Cerozi, Brunno da Silva; Chenyambuga, Sebastian Wilson
    Aquaponics, a bio-integrated system that combines fish farming and vegetable cultivation, has gained significant attention due to its rapid expansion and potential for sustainable food production. In aquaponics, along with plants and fish, both beneficial and harmful microorganisms are also present. This study was conducted to assess the microbiota diversity of Nile tilapia reared with lettuce in aquaponic systems, with a focus on food safety implications. A total of 144 Nile tilapia juveniles with an average initial weight of 30.7 ± 0.03 g were randomly stocked and allocated to three treatments, each with three replicates. In treatment one, the fish were not chal­ lenged with any pathogenic bacteria, while in treatments two and three, they were challenged with Escherichia coli (ATCC 8739) and Vibrio cholerae (ATCC 9458), respectively. Faecal and blood samples were collected before and after challenging Nile tilapia. The diversity of microbial communities was assessed by sequencing the V1-V3 regions of the 16S rRNA gene using Illumina NextSeq2000. In total, 216 amplicon sequence variants were identified in faecal samples and 162 in blood samples, all belonging to the bacteria kingdom. Taxonomic analysis demonstrates that multiple detected genera encompass species with known pathogenicity to humans and documented association with foodborne illnesses and mortality. These included Agrobacterium, Streptococcus, Klebsiella, Clostridium, Brucella, Plesiomanas, Edwardsiella, Aeromonas, and Bacillus. The findings highlight the importance of incorporating public health considerations within an aquaponic system in which vegetables are grown together with fish, in order to reduce the risks of contamination and enhance food safety.