A common goal in a short term in modern Aquaculture is to reduce the use of fish meal as a main ingredient on fish nutrition trying to find more sustainable ingredients, environmentally friendly, natural resource and with the aim to report several benefits on growth, immunity besides other benefits to the fish.
As a result of this global search, there are several ingredients that are being tested to replace part of the fish meal used on fish feed (seaweed, insect meal, etc.) but the ones that are showing better results are Fermented Vegetable Proteins (mainly fermented of some legumes).
Raw or not treated meal from these legumes have some anti-nutritional factors that can have negative effects not only in performance but also on fish health. Microbial fermentation is commonly used to avoid these negative effects and, also, to have other benefits as improving nutrient assimilation and palatability.
Recent research (Qin Zhang et al., 2023) carried out in Juvenile Coho Salmon (Oncorhynchus kisutch) shows that diets replaced 10% fish meal protein with fermented vegetable meal protein improve nutritional performance, with better growth rates and a significant improvement of antioxidant and immunity capacity of the juveniles.
DIBAQ, as a company absolutely concern on how the R&D can help to improve its products and carry out new projects and new developments, does not stay out of this progress. That’s why DIBAQ has recently started several projects with the aim to first hand analyse the effects of introducing fermented vegetables protein at different replacement of fish meal levels, on diets of some important commercial Mediterranean species.