Optimizing Aquaculture: Harnessing the Growth and Immunological Benefits of Olive Plant Compounds for Blue Food Production Matti-Sanni, Rukayat Elegbede, Isa Ajibola, Segun Ibrahim, Muritala Balogun-Adeleye, Rahmot Adebayo, Toyin Martos Núñez, Vanessa Irawan, Doddy Blue food Rukayat Matti-Sanni - Saeio Global Limited 0000-0003-4447-5342 Isa Elegbede - Lagos State University 0000-0002-8794-8616 Segun Ajibola - Afridat UG 0000-0002-9790-6081 Muritala Ibrahim - Afridat UG 0000-0002-8623-6625 Rahmot Balogun-Adeleye - University of Lagos 0000-0003-4606-2285 Toyin Adebayo - Lautech 0000-0002-9736-928X Vanessa Martos Núñez - Universidad de Granada 0000-0001-6442-7968 Doddy Irawan – Universitas Muhammadiyah Pontianak 0000-0003-3751-223X 12.09.2024 | Aceptado: 18.09.2024 Correspondencia a través de ORCID: Matti-Sanni Rukayat 0000-0003-4447-5342 Financiación: The present work has been developed as part of the SUSTAINABLE project, funded by the European Union’s Horizon 2020 research and innovation program under the Marie Sklodowska-Curie-RISE grant agreement n. 101007702 (https://wwwprojectsustainableeu), and Project of excellence of the Junta de Andalucía-FEDER ref P18-H0-4700 Área o categoría del conocimiento: Aquaculture Abstract: Blue foods are a diverse food group that can provide essential nutrients, enhance human health and development in global food systems. They are crucial to maintaining food shortage and security. The increasing global population is driving up the need for sustainable aquatic protein sources for human consumption. Sustainable Development Goals 2 and 14 of the UN call for "zero hunger," and blue foods are one way to achieve this goal. Blue foods generate energy from the nutritionally composed feed. They utilize this energy for reproduction and growth. Diets high in fat, protein, and carbohydrates supply the energy needed to produce blue foods. These diets promote the active enzyme breakdown of lipids, proteins, and carbohydrates and are very digestible. For all aquatic animals, this meal results in general body building. Therefore, this study investigates the potential benefits of olive plant extracts for the production of blue foods and immunological response, focusing on the by products as a novel resource for sustainable aquaculture. The effects on fish growth and health of bioactive substances derived from olive plants were taken into consideration. The inclusion of olive plant in blue food is a major solution for agricultural inclusiveness. 2024-10-22T06:36:50Z 2024-10-22T06:36:50Z 2024-09-18 journal article Matti-Sanni, R, Elegbede, I, Ajibola, S, Muritala, I, Balogun-Adeleye, R, Adebayo, T, Martos, V, & Irawan, D (2024). Optimizing Aquaculture: Harnessing the Growth and Immunological Benefits of Olive Plant Compounds for Blue Food Production. REIDOCREA, 13(32), 461-478. 2254-5883 https://hdl.handle.net/10481/96187 eng P18-H0-4700 http://creativecommons.org/licenses/by/4.0/ open access Atribución 4.0 Internacional Universidad de Granada