Evaluating macroalgae inclusions in L. vannamei diets show improved growth and intestinal microbiota and prevention of oxidative damage.
Evaluating potential of underutilized marine organisms as candidates for aquafeed ingredients, emphasizing unfed low-trophic-level species.
Grown for hundreds of years, seaweed (sugar kelp, specifically) is the fruit of a nascent U.S. aquaculture industry supplying chefs, home cooks and inspiring fresh and frozen food products.
Combining geophysical fluid dynamics and marine biology, Brian Von Herzen’s visionary technology will soon be tested off the coast of Massachusetts before export to the Indian Ocean.
Land-based cultivation of macroalgae can minimize impacts on wild macroalgae stocks while reducing harvest costs and controlling quality. Integration of macroalgae with land-based fish culture systems could reduce capital and operating costs.
Organoleptic attributes such as flavor and aroma are among the most important factors that influence consumer acceptability and demand for fish products. Consumers have identified farmed fish as less complex and lacking “sealike” or “sea-fresh” flavors and aromas.