Nutrition in fish: hematological responses, biochemical aspects, and impacts on meat quality

Abstract

Animal nutrition directly impacts fish health and meat quality, affecting the hematological and biochemical responses of fish as well as the physicochemical characteristics of the meat, which are essential for consumer acceptance. This review article examines how nutrients and agro-industrial by-products used in fish feed influence the composition of the meat, which can be enriched with compounds beneficial to human health. Quality parameters such as color, tenderness, fatty acid profile, and lipid oxidation are discussed, as well as the potential of by-products in promoting sustainability and nutritional value, with implications for aquaculture and public health.