Scientists at the University of Liverpool are developing a new
plant-based product that could replace fishmeal.
The university is leading a consortium to resolve the fishmeal issue by fermenting
plant protein sources, which will use 'good bacteria' to predigest food
and make nutrients more available for absorption in the gut.
Dr Iain Young, from the University's Institute of Integrative Biology, says, "Fermentation methods could
predigest the toxins and anti-nutrients in plant protein food, making it
easier for the fish to absorb and maintain overall good health. It will
help resolve current technical limitations of the product and address
the concerns about overfishing and food shortage in the years to come."
This blog is written by staff at International Aquafeed Magazine which is published and supported by Perendale Publishers Limited. To get your copy of PPL's web application, 'PPLAPP' click here.
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