The impact of elevated temperature on the macro-nutrients of commercially important marine bivalves: the implication of ocean warming

The effects of bivalve aquaculture on carbon storage in the water column and sediment of aquaculture areas

Many researchers have evaluated the fishery carbon sink potential of bivalve aquaculture, with most studies focusing on the Life Cycle Assessment (LCA) of individual bivalves, and there is currently no consensus on whether bivalves are carbon sinks or carbon sources. It is worth noting that most studies have not considered the impact of bivalve aquaculture on ecosystems when evaluating its carbon sink potential. In this context, based on existing literature, this article aims to comprehensively review the effects of bivalve aquaculture on carbon storage in the water column and sediment of aquaculture areas. In general, our findings revealed that moderate and low stocking densities of bivalve aquaculture do not lead to significant changes in the abundance of phytoplankton, but it does indeed alter the phytoplankton community structure from dominated by huge diatom with lower carbon densities to dominated by small phytoplankton with higher carbon densities. Therefore, bivalve aquaculture may increase the total carbon storage in the water column. In addition, bivalve aquaculture also increases the sedimentation rate of suspended particles, increasing the rate of carbon burial, especially in low-energy environment and shallow water areas. The findings of this article fill the knowledge gap of fishery carbon sink in bivalve aquaculture from an ecosystem perspective.

Protein quality of commercially important edible bivalves

Bivalves are a high-quality source of animal protein for human consumption. In recent years, the demand for bivalve proteins has increased dramatically, leading to a sharp increase in global production of marine bivalves. To date, although the amino acid profiles of many bivalves have been reported, such information has not been well organized. Therefore, there is an urgent need for a comprehensive scientific review of the protein quality of bivalves, especially commercially important edible bivalves. In this context, this study was conducted to evaluate the protein quality of commercially important edible bivalves. In general, most bivalves are rich in protein (> 50% of their dry weight) and amino acids (> 30 g/100g protein). Although most species of bivalves are rich in essential amino acids (EAA) (up to 50 g/100g protein), some species of edible bivalves have very low levels of EAA (< 5 g/100g protein). Based on the AA score, almost all bivalves have at least two limiting AAs. Most bivalve proteins provides delicious flavors with unami, sweetness and a hint of bitterness. The findings of this study not only serve as a a guide for selecting appropriate bivalves based on consumer preferences for specific AAs or AA scores, but also provide information on potential bivalve species for aquaculture to produce higher protein quality to meet the growing demand for high quality animal protein.