WG1: FINFISH NUTrition
Prof Douglas Tocher (University of Stirling)
Prof Sam Martin (university of Aberdeen)
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Nutrition is the core driver of a sustainable finfish aquaculture industry as it can be as much as 60% of the running costs of the industry and has potential environmental impact and sustainability issues. There has been a major research effort to reduce the amount of marine sourced materials in fish diets by replacing them with more sustainable vegetable derived protein and oils. This work will need to continue to find more suitable, and sustainable, protein sources that meet the dietary requirements of fish without any impact on their long-term health. The use of health promoting functional feeds needs to be further addressed especially during key life cycle events and time of high risk of stress or infection.
Key areas for this WG to explore:
a) Developing sustainable alternative sources of lipid and n-3 PUFA using microalgae and GM oil seeds. Lipids play a critical part in the energy needs and health of the fish, as well as the human health promoting characteristics of eating fish, especially in their n-3LC PUFA content.
b) Identification of novel protein sources that can be used to further reduce marine based proteins and methodologies for producing protein concentrates low in anti-nutritional factors.
c) Impact of dietary components on the immune system of farmed fish, their impact on gut microflora/microfauna and the interaction of intestinal microbiome and health.
d) Effects of dietary waste and metabolites on the health of fish, particularly salmon, grown in large scale recirculated aquaculture systems (RAS).