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dc.contributor.authorAlbrektsen, Sissel
dc.contributor.authorKortet, Raine
dc.contributor.authorSkov, Peter Vilhelm
dc.contributor.authorYtteborg, Elisabeth
dc.contributor.authorGitlesen, Susanne
dc.contributor.authorKleinegris, Dorinde Mechtilde Meike
dc.contributor.authorMydland, Liv Torunn
dc.contributor.authorHansen, Jon Øvrum
dc.contributor.authorLock, Erik Jan Robert
dc.contributor.authorMørkøre, Turid
dc.contributor.authorJames, Philip
dc.contributor.authorWang, Xinxin
dc.contributor.authorDragøy, Ragnhild
dc.contributor.authorVang, Birthe
dc.contributor.authorHatlen, Bjarne
dc.contributor.authorDaneshvar, Ehsan
dc.contributor.authorBhatnager, Amit
dc.contributor.authorJensen, Linda B.
dc.contributor.authorØverland, Margareth
dc.date.accessioned2022-03-11T09:39:48Z
dc.date.available2022-03-11T09:39:48Z
dc.date.created2022-03-10T08:57:48Z
dc.date.issued2022
dc.identifier.citationReviews in Aquaculture. 2022, 1-23.
dc.identifier.issn1753-5123
dc.identifier.urihttps://hdl.handle.net/11250/2984538
dc.description.abstractAquaculture is one of the most resource-efficient and sustainable ways to produce animal protein. The Food and Agriculture Organization predicts that cultivated aquatic species will provide around 53% of the world's seafood supply by 2030. Further growth of intensive farmed aquatic species may be limited by a shortage of feed resources. The aquaculture sector therefore needs to intensify its search for alternative ingredients based on renewable natural resources. A significant increase in production will require an accelerated transition in technology and production systems, better use of natural available resources, development of high-quality alternative feed resources and exploitation of available space. The present review discusses the urgent need to identify appropriate alternative ingredients for a sustainable future salmonid production. We describe and evaluate the most promising marine ingredients, including low-trophic species (mesopelagic fish, zooplankton, polychaetes, macroalgae and crustaceans), novel microbial ingredients (bacteria, yeast and microalgae), insects (black soldier fly, yellow meal worm and crickets), animal by-products (poultry meal, meat and bone meal, blood meal and hydrolysed feather meal) and by-products from other commercial productions (trimmings and blood). Furthermore, we discuss the available volumes and need for new processing technologies and refining methods to ensure commercial production of nutritionally healthy ingredients. The essential production steps and considerations for future development of sustainable and safe seafood production are also discussed.
dc.language.isoeng
dc.titleFuture feed resources in sustainable salmonid production: A review
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-23
dc.source.journalReviews in Aquaculture
dc.identifier.doi10.1111/raq.12673
dc.identifier.cristin2008689
dc.relation.projectNordforsk: 82342
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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