Intelligence
Fish protein hydrolysates have been used in the food industry for the development of antioxidants, emulsifiers, flavoring agents, anti-bacterial agents and feed. As natural products, they have a growing acceptance, since natural products are preferred by some consumers over industrial products.
Health & Welfare
After a decade of research, Korea has produced individual glass eels for Japanese eel aquaculture. Despite dependence upon the wild seed, Japanese eel aquaculture production has been growing significantly and comprises over 27 percent of Korea’s freshwater aquaculture.
Health & Welfare
Fish protein hydrolysates are naturally rich in nutrients that can help support aquatic species’ immune defenses in resisting stressors.
Health & Welfare
Meat recovered from seafood processing byproducts could be combined with nutraceutical ingredients to form customizable seafood items.
Health & Welfare
Biofloc systems enable more intensive tilapia production. The fish adapt to the conditions within biofloc systems and grow well by utilizing the bioflocs as a feed source.
Aquafeeds
The aquaculture industry has significantly reduced fishmeal levels in feeds for major farmed species. To further reduce fishmeal use, new research approaches are essential.
Responsibility
Life cycle assessment studies the environmental and other potential impacts throughout a product’s life, starting at raw material and following it through production, use and disposal.
Aquafeeds
The authors conducted a study to determine how reducing the protein content of a diet would affect the growth performance of L. vannamei reared in an experimental microbial floc culture system.
Health & Welfare
Research on the methionine requirement for white shrimp showed a diet requirement of 0.45 percent using a protein-bound form of methionine.
Health & Welfare
Protein hydrolysates are currently used as partial substitutes for fishmeal in high-quality artificial diets since their inclusion in feeds promotes growth and survival.
Health & Welfare
Coloration in crustaceans is affected by a combination of factors: diet, environment and genetics. The genes required for coloration are not present in any other animal, but crustaceans use them to create a variety of colors and shell patterns.
Health & Welfare
A study developed a rapid, nondestructive and sensitive method to evaluate the condition of farmed Atlantic salmon using mass spectrometry with protein chip technology.
Responsibility
West Virginia University developed a lipid and protein recovery process from byproducts that reduces disposal concerns in the process of fish processing.