Comparative analysis of Oreochromis niloticus responses to Chlorella vulgaris and Lactobacillus-fermented Azolla economic feed supplements in biofloc and green systems: An in silico evaluation of metabolic and physiological responses

The field of high-effective functional foods has emerged from advancements in biological pharmaceutical research, bridging pharmacology and food science. Microorganisms have been used in food production for ages. In this study, two lactobacilli were used for Azolla fermentation to be used as an economic aquafeed ingredient to identify the most suitable condition in tilapia rearing systems. The study explored the impact of using fermented Azolla and Chlorella vulgaris as a fish feed component in aquaculture systems, emphasizing their nutritional and environmental benefits. The fermentation process, involving Lactobacillus plantarum KU985433 and L. rhamnosus KU985437, enhances Azolla’s protein, phenolic, and antioxidant content while reducing carbohydrates and lipids. Comparative trials in biofloc and green water systems showed that fish fed with fermented Azolla exhibited improved growth, feed utilization, and immune response, demonstrating the potential of fermented plant-based feed as a sustainable alternative to conventional soybean meal. In silico analyses using PCA, heat maps, and network analysis identified that the optimal feed conditions were achieved using 50 % soy bean substitution with Azolla fermented with L. plantarum in both systems, highlighting the efficacy of incorporating fermented Azolla in aquaculture. • Fermentation helps feed nutrient availability, digestibility and reduces ANFs. • Chlorella vulgaris alga enhances fish immunity, growth, and water quality. • Azolla meal offers nutrients, antioxidants, ensuring sustainable aquaculture. • Fermented feed improves gut health and thus improves fish growth. • Statistical analyses enabled selection of the best conditions for aquaculture.