Global Aquaculture Alliance — The Advocate
Nutrition has an important role on growth, performance and flesh quality of tilapia. Part two of this two-part series looks into mineral supplementation and feeding strategy.
This two-part review brings together scientific and field advances in tilapia nutrition and feeding to better support the formulation of feeds for better production performance.
Salmon farms are quite different from terrestrial farms in providing both nutrition and calories. They produce stunningly more of both than their land-based counterparts.
Hatch Aquaculture Accelerator aims to support new companies, via an immersive three-month mentorship program, in the health, nutrition, technology and production sectors.
Are consumers fully aware of the health benefits of seafood? Many consumers do not act as if they are. It seems they do not have the information they need about the positive impacts the omega-3 fatty acids in seafood make
Liposomes, synthetic microparticles originally developed for the pharmaceutical industry, can be produced for ingestion by rotifers and artemia. A study found that yellowtail larvae fed rotifers enhanced with liposomes containing taurine had improved growth.
The Global Nutrition Report 2014 highlights that nutrition and food security is a concern in all countries, not just low-income ones. Urbanization and rising living standards are key drivers in the ongoing increases in seafood demand and fisheries development.
Investing in the quality of shrimp postlarvae by applying state-of-the-art hatchery management results in a significant return on investment. Nutrition and health protocols have large impacts on postlarvae quality that last beyond the early life stages.
The United States Food and Drug Administration has updated its advice for pregnant women on mercury and seafood with greater emphasis on the benefits of eating fish. This is a positive story, but reporting on the new perspective muddied its
Seafood production people have to bring on healthful new product innovations, and marketing people must promote them to consumers who favor taste over health benefits in food choices.