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The aims of this review are to describe the role of ‘blue‐food production’ (animals, plants and algae harvested from freshwater and marine environments) within a circular bioeconomy, discuss how such a framework can help the sustainability and resilience of aquaculture and to summarise key examples of novel nutrient sources that are emerging in the field of fed‐aquaculture species. Aquaculture now provides >50% of the global seafood supply, a share that is expected to increase to at least 60% within the next decade. Aquaculture is an important tool for reducing resource consumption in global protein production and increasing resilience to climate change and other global disruptions (i.e. pandemics, geo‐political instability). Importantly, blue foods also provide essential nutrition for a growing human population. Blue foods are helping to help the global goal of ‘zero hunger’ (United Nation's Sustainable Development Goal 2) while reducing the dependency on finite natural resources but further refinement and new solutions are needed to make the industry more ‘circular’ and sustainable, particularly with respect to sourcing raw materials for aquafeeds. This review describes the feed resources that are available or may be created within a circular bioeconomy framework, their role within the framework and in aquaculture and ultimately, how these resources contribute to de‐risking and establishing a resilient aquaculture production chain.

The primary aim of this experiment was to evaluate the intestinal barrier permeability in vivo in rainbow trout (Oncorhynchus mykiss) fed increasing levels of soyabean meal (SBM). The relationship between SBM-induced enteritis (SBMIE) and the permeability markers was also investigated. Our results showed that the mean score of morphological parameters was significantly higher as a result of 37·5 % SBM inclusion in the diet, while the scores of fish fed 25 % SBM or lower were not different from those of the fish meal-fed controls (P < 0·05). SBMIE was found in the distal intestine (DI) in 18 % of the fish (eleven of sixty): ten in the 37·5 % SBM-fed group and one in the 25 % SBM-fed group. Sugar markers in plasma showed large variation among individuals probably due to variation in feed intake. We found, however, a significant linear increase in the level of plasma d-lactate with increasing SBM inclusion level (P < 0·0001). Plasma concentration of endotoxin was not significantly different in groups with or without SBMIE. Some individual fish showed high values of endotoxin in blood, but the same individuals did not show any bacterial translocation. Plasma bacterial DNA was detected in 28 % of the fish with SBMIE, and 8 % of non-SBMIE fish (P = 0·07). Plasma concentration of d-lactate was significantly higher in fish with SBMIE (P < 0·0001). To conclude, SBMIE in the DI of rainbow trout was associated with an increase in bacterial translocation and plasma d-lactate concentration, suggesting that these permeability markers can be used to evaluate intestinal permeability in vivo.

The effect of different factors (protein composition, thermal treatment, presence of and acidsalt) on the potential bioavailability of amino acids (AA) in rainbow trout diets was evaluated with a gastro-intestinal model (GIM). The in vitro assay consisted in a detailed evaluation of the rates of release of individual AA, as well as of the whole and AA profile of the dyalisates produced after hydrolysis performed using enzyme extracts obtained from stomach and intestine of fish. Results were compared to values of apparent amino acid digestibility measured in vivo. In addition, two important parameters conditioning potential bioavailability of dietary protein during digestion, solubility and buffering capacity (BC) were evaluated. Protein solubility and BC were significantly affected by the presence of a vegetable protein in the diet. As a result of enzyme hydrolysis, clear differences in the rates of release of different AA's, mainly for those being target for digestive proteases (Arg, Lys, Phe) were detected. A significant correlation between total masses of AA's dialysed in vitro and their digestibility estimated from digestibility coefficients calculated in vivo was obtained although this was not possible when using values of individual AA's. The concept and framework for future assays involving in vitro-in vivo correlations is discussed.

The effect of different factors (protein composition, thermal treatment, presence of and acidsalt) on the potential bioavailability of amino acids (AA) in rainbow trout diets was evaluated with a gastro-intestinal model (GIM). The in vitro assay consisted in a detailed evaluation of the rates of release of individual AA, as well as of the whole and AA profile of the dyalisates produced after hydrolysis performed using enzyme extracts obtained from stomach and intestine of fish. Results were compared to values of apparent amino acid digestibility measured in vivo. In addition, two important parameters conditioning potential bioavailability of dietary protein during digestion, solubility and buffering capacity (BC) were evaluated. Protein solubility and BC were significantly affected by the presence of a vegetable protein in the diet. As a result of enzyme hydrolysis, clear differences in the rates of release of different AA's, mainly for those being target for digestive proteases (Arg, Lys, Phe) were detected. A significant correlation between total masses of AA's dialysed in vitro and their digestibility estimated from digestibility coefficients calculated in vivo was obtained although this was not possible when using values of individual AA's. The concept and framework for future assays involving in vitro-in vivo correlations is discussed.