Optimizing Aquaculture: Harnessing the Growth and Immunological Benefits of Olive Plant Compounds for Blue Food Production

Abstract

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.