ALTERNATIVE INGREDIENTS
The inclusion of SCPs in feed does not affect its attractability to shrimp Matt Longshaw, Jarin Sawanboonchun, Calysta, Wutiporn Phromkunthong, Nutt Nuntapong, Baranee Bamrung, Prince of Songkla University
The production of shrimp under culture conditions has seen major developments and improvements over the past few decades with a strong focus on the whiteleg shrimp (Litopenaeus vannamei) which is now the most widely cultivated shrimp species. Improvements in cultivation methods, disease diagnostics and management, as well as in seed availability, have been matched with improvements in nutrition and feed quality. Furthermore, the feed industry has strived to reduce its environmental impact by producing balanced feeds with sustainable ingredients and minimal waste.
Calysseo SCPs One approach of the aquaculture industry more widely has been to look for alternative protein sources to replace fishmeal in whole or in part due to perceived concerns over sustainability and fluctuating costs. This has led to the testing of various protein sources including, but not limited to, various plant and animal protein sources as well as proteins from single cells, such as algae and bacteria (known collectively as singlecell proteins or SCPs). At the same time, ingredient suppliers such as Calysta have continued to move towards commercial production. FeedKind® protein is a single cell protein fermented from methane and oxygen. With a manufacturing process that uses no agricultural land and little water as compared to traditional protein production, FeedKind stands to accelerate trends in sustainability across the aquaculture industry. Calysseo, a joint venture between Calysta and Adisseo, is on track to commission the first commercial FeedKind production facility later this year in Chongqing, China.
Figure 1. L. vannamei shrimp used to test the attractability of FeedKind® in diets.
Figure 2. Schematic drawing of testing chamber showing acclimation, holding and feeding sections of the maze.
Aquafeed: Advances in Processing & Formulation Vol 14 Issue 1 2022
