Azolla (Azolla spp.) como alternativa sostenible a la harina de pescado en dietas para pollos de engorde: desempeño nutricional y factibilidad económica

María  Chamba-Ontaneda; Richard  Cornejo-Cornejo; Bertha  Alvarado-Pincay; Iván  González-Puetate

doi:10.59169/pentaciencias.v8i3.1868

Authors

María Chamba-Ontaneda Universidad Nacional de Loja, Universidad Técnica de Manabí https://orcid.org/0009-0000-7934-8373
Richard Cornejo-Cornejo Universidad Estatal del Sur de Manabí https://orcid.org/0000-0001-5450-8609
Bertha Alvarado-Pincay Universidad Técnica de Manabí https://orcid.org/0009-0009-2907-7689
Iván González-Puetate Universidad de Guayaquil https://orcid.org/0000-0001-9930-0617

DOI:

https://doi.org/10.59169/pentaciencias.v8i3.1868

Keywords:

Broiler chicken nutrition; poultry production; sustainable protein; fishmeal substitution; economic viability

Abstract

The increasing cost and environmental impact of fish meal have driven the search for sustainable protein sources for poultry nutrition. In this context, Azolla (Azolla spp.) represents a promising alternative due to its rapid growth, biological nitrogen fixation capacity, and low production cost. This study aimed to evaluate the nutritional, technical, and economic performance of Azolla as a partial substitute for fish meal in broiler diets through a narrative review with an analytical and comparative approach, based on indexed scientific literature and technical data published between 2018 and 2025. Variables related to proximate composition, amino acid profile, digestibility, growth performance, and economic feasibility were analyzed. The findings showed that fish meal had a higher protein concentration, greater digestibility, and a more balanced amino acid profile; however, Azolla showed potential advantages related to environmental sustainability, local availability, and reduced production costs. Furthermore, processing methods such as fermentation, drying, and extrusion may improve its nutritional value and reduce antinutritional factors. It is concluded that Azolla has potential as a complementary protein source at moderate inclusion levels, provided that an adequate nutritional balance is ensured, and may contribute to the development of more sustainable and economically viable poultry production systems.

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References

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