76
Abstract :
The Intensive Curing Practice aims to improve the nutritional quality of the Crassostrea gigas
oyster prior to marketing. In this work, the micro-algae Chlorella sp is the basis of a fast and
intensive process for the fattening of the oyster Crassostrea gigas.
This work aims to improve the flesh of oysters, especially their nutritional value in particular in
protein, lipids and glycogen through ripening and accentuate their typicity, by Chlorella sp, in
order to offer the consumer a quality product.
This study focuses on a culture of chlorella sp under the right conditions and a study on the
growth kinetics of the microalgae in different modes (mixotrophia and autotrophy). Oysters are
housed in seawater in which chlorella sp is added at different concentrations.
The growth of Chlorella sp is greater and faster in mixotrophia than in autotrophy. Also, the
environment of oysters enriched with Chlorella sp can stimulate their metabolism. This
stimulation leads to an increase in their protein and carbohydrate content and a decrease in the
level of lipids in the flesh of oysters after ripening.
Keywords: Ripening, Crassostrea gigas, nutritional quality, Chlorella sp, mixotrophie,
autotrophy.