Culinary spices as functional feed additives in aquaculture: Growth, immunity, and health perspectives
Mohiadeen Shajia Banu, Nitesh Kumar Yadav, Himadri Saha, Arun Bhai Patel
Abstract
• Culinary spices improve growth and feed efficiency in aquaculture. • Spice bioactives enhance immunity and antioxidant defence in fish. • Spices offer sustainable alternatives to antibiotics in aquafeeds. The utilization of plant-derived products in aquaculture has gained significant attention owing to their renewable nature, environmental safety, wide availability, and the abundance of diverse bioactive molecules. Increasing concerns regarding the use of antibiotics, hormones, vitamins, and other synthetic chemicals, due to issues such as resistance development, residual toxicity, lower economic viability, and associated risks to both consumers and the environment, have further accelerated the search for natural alternatives. In this context, herbs and spices represent promising candidates, with research on their application in aquafeeds expanding rapidly. Spices, obtained from plant parts such as seeds, fruits, bark, roots, and stems, differ from herbs that are derived from the leafy portions of plants. While traditionally valued for their culinary and preservative roles, spices also possess medicinal and pharmacological properties. Emerging studies have highlighted that common household spices and their bioactive constituents exhibit strong immunostimulant, antioxidant, antimicrobial, and growth-promoting activities in various fish species when incorporated into fish diets, and resulted in enhanced innate and adaptive immune responses, improved stress tolerance, and better disease resistance through modulation of cytokine expression, stimulation of phagocytic activity, elevation of lysozyme and complement system responses, and regulation of gut microbiota. Furthermore, the incorporation of spices in aquafeeds is in line with consumer demands for safe, natural, and residue-free products, thereby contributing to the development of sustainable aquaculture practices. Nevertheless, challenges remain, including variability in bioactive composition, standardization of effective dosages, palatability issues, and economic feasibility for large-scale feed formulations. Addressing these limitations through optimized processing, extraction methods, and formulation strategies will be essential for their broader application. This review underscores the potential of spice-based feed additives as natural immunostimulants and functional ingredients in aquaculture. Their integration into fish diets not only enhances health and immunity but also supports environmentally responsible and sustainable aquaculture production systems.