The Use of lactoferrin in marine fish diet

Lactoferrin is an iron ion-binding glycoprotein belonging to the transferrin family, which is present in varying amounts in the milk of mammals, including cows. This glycoprotein was first isolated from cow's milk and was identified as milk red protein due to its iron content. Lactoferrin is considered an important host defense molecule and has a wide range of biological functions including a role in iron metabolism, cell proliferation and differentiation, and antibacterial, antiviral, and antiparasitic activity. One of the most important properties of lactoferrin is the iron absorption and transport. By absorbing free iron, lactoferrin deprives the environment of this element and thus deprives it of the pathogens that it needs to survive, thereby indirectly inhibiting the spread of infection by inhibiting the growth of harmful bacteria. The results show that although the use of lactoferrin in the culture of some species such as yellowfin seabream (Acanthopagrus latus) and Japonica eel (Anguilla japonica) has increased the growth and immune performance but use in the diet of some species such as sobaity fish (Sparidentex hasta) had different results (positive effect and no effect). Therefore, it seems that results will be varied for every species and different experimental conditions and more research is needed in this field.