The production of aquatic organisms such as fish, crustaceans and molluscs, whether in small or large-scale aquaculture projects, depends largely on the availability and quality of live food, especially in the early stages of development.

Regardless of the size of the enterprise, guaranteeing an adequate supply of this food is a decisive factor in the successful cultivation of various species. As well as being essential for healthy growth, live food boosts productivity, increasing survival rates and optimizing the growth of aquatic organisms.

But what exactly are these live foods?

These are a range of organisms, from the microscopic to those visible to the naked eye, which serve as food for a vast diversity of aquatic species. This includes organisms such as rotifers, copepods, brine shrimp, as well as various species of microalgae (Scenedesmus, Dunaliella, Tetraselmis, Chlorella) and even insect larvae, such as the Soldier Fly larva (Hermetia illucens). These organisms provide high-quality nutrition and are indispensable in many stages of the aquatic life cycle.

In addition to fish farmers, this topic is also of interest to those who manage crustaceans and molluscs, ornamental aquarium managers and even researchers who study the development and behavior of aquatic organisms in different contexts. The adoption of live food, therefore, is not only a practice to maximize productivity, but also to promote the health and well-being of organisms, something relevant in various scenarios, such as the preservation of endangered species in controlled environments.

Live Food: Main benefits of live food

Improved survival and growth: During the larval stage, many fish and molluscs still have developing digestive systems, which makes it difficult to absorb inert or processed food. Live food, such as copepod nauplii, rotifers and microalgae, contains natural enzymes that facilitate the digestive process, increasing survival and promoting adequate growth. This aspect is relevant both in commercial cultivation and in projects aimed at preserving species or scientific experiments.

High nutritional value: Live food is naturally rich in essential fatty acids (such as omega-3s), amino acids, vitamins and minerals, which are crucial for the healthy development of organisms. These nutrients are difficult to find in artificial foods, especially in the early stages of exogenous feeding. This benefits not only the aquaculture industry, but also aquariums and research centers dealing with species of ecological or scientific interest.

Ease of digestion: The cellular structure of live foods is more easily digested by larvae compared to processed foods. In addition, many living organisms contain enzymes that aid digestion, which allows for greater absorption of essential nutrients. This factor is particularly important when seeking to optimize feed conversion in crops and reduce dependence on artificial foods, offering a more sustainable and natural approach.

Stimulating natural feeding behavior: The movement of living organisms in the water stimulates the larvae's natural feeding behavior, something that is not reproduced with inert food. This characteristic not only increases the efficiency of food capture, but also contributes to the neurological and behavioral development of aquatic organisms. This is an aspect that can be of interest to both commercial breeders and aquarium enthusiasts looking to reproduce more natural environments.

Strengthening the immune system: Certain species of live food can act as immune promoters, strengthening the defense system of organisms and increasing their resistance to disease. Live foods contain bioactive substances that stimulate a more effective immune response, something of interest both in commercial aquaculture and in conservation and research projects.

With the growing demand for sustainable and efficient solutions in aquaculture, live feed is emerging as an indispensable alternative for the future of this sector. Its numerous benefits, from improving survival and growth rates to strengthening immunity, make it a fundamental resource for developing healthier and more productive aquaculture practices.

As aquaculture continues to expand as a viable solution for the production of aquatic proteins, the use of live food will be essential to ensure a balance between production efficiency and respect for the welfare of farmed organisms.