Posted at 16 November 2020
This is a game changer to standardise feed palatability in nutritionally balanced feeds, independent of the quality of other dietary raw materials, and to improve growth performance under standard and stressful conditions.
Feed palatability is a critical aspect of feed since it can enhance the growth performance in fish and shrimp; it is also the first criterion checked by farmers when feeding their animals. As feed palatability will affect the level of feed intake, it will impact all the nutritional, health and environmental key performance indicators of farms as well. For decades, feed palatability has been taken care of by formulating feeds with high levels of fish meal. With the continuous decrease of dietary fish meal in feed formulation for economical and sustainability reasons, we need to retain optimal feeding behaviour with an alternative source of attractants , especially when using plant based raw materials as alternatives to fish meal in carnivorous feed formulations. Other marine meals such as krill and squid meal have been used to balance the attractiveness of this new low fish meal feeds but availability, consistency, price and sustainability of such solutions are limiting factors. Moreover, palatability of such raw materials still has room for improvement.
In this article, you will discover our new range of very innovative products (Extrapal® range) made from proprietary protein hydrolysates. These palatability enhancers are characterised by a very high level of hydrolysis resulting in a high content of free amino acids and specific peptides, combined to selected ingredients, proven to boost the palatability performance of feeds designed for carnivorous species. These unique palatable solutions have been developed from different raw materials, mostly marine co-products
By Paul Seguin, Vincent Fournier, Mikael Herault and Fabio Soller
November/December 2020 AQUA Culture Asia Pacific
Improvement in growth and health performance of juvenile striped catfish with the supplementation of functional protein hydrolysates
This adds to the evidence of robustness obtained with dietary supplementation of such ingredients previously demonstrated with marine shrimp and fish. The latest aquaculture production statistics...
Evaluation of shrimp or tilapia protein hydrolysate at graded dosages in low fish meal diet for olive flounder (Paralichthys olivaceus)
Buddi E. Gunathilaka, Sanaz Khosravi, Mikael Herault, Vincent Fournier, Chorong Lee, Joon-Bum Jeong, Kyeong-Jun Lee Aquaculture Nutrition First published: 28 May 2020 Link to the publication ...