SUSTAINABILITY ANALYSIS OF Macrocystis pyrifera (L.) C. AGARDH (MAGALLANES REGION) AND ITS USE AS ADDITIVE IN SALMON FOOD.

Mansilla, A., M. Palacios, N. Navarro, V. Riquelme & Plana, J.
Faculty of Science, University of Magallanes, P.O. Box 113-D, P. Arenas, Chile
amansi@aoniken.fc.umag.cl

Foreseeing the potential demand of seaweed's flour as food additive in the salmon industry in Chile, the availability of algae and its flour properties it is analyzed. Sampling was carried out in Tierra del Fuego Island through transects perpendicular to the coast and during one year. The parameters estimated were: biomass (Kgm^-2), length of plants (m), number of stipes per m2 and reproductive status. The biomass presents a progressive increasing from winter (49.2644 Kgm^-2) to autumn (112.489 Kgm^-2) and permanent presence of reproductive plants with minimum values in winter (15.38%) and maximum values in autumn (69.23%) and spring (52.17%). The highest number of stipes per m² as well stipe density and biomass, were observed in summer, while the higher ranges in lengths are recorded in spring. In a wider sense, a reduction in all the variables was observed during winter, and in the proximal analysis of the flour, percentages of humidity, ash, fat, protein and fiber shows the good quality of the flour of the Chilean Macrocystis. The study also considers the evaluation of the food supplement in experiments with salmons, evaluating growth, conversion rate of the food and decease resistance.The study also considers the evaluation of the food supplement in experiments with salmons, evaluating growth, conversion rate of the food and decease resistance. Supported by Fondef (Chile) Grant- DO1I1164.