Use of Empro proteins in shrimp

In a recent feeding trial with young L. vannamei shrimp, we have fed practical diets in which the fishmeal (20% in the control diet) was replaced by different concentrations of Empro’s protein meals. After 6 weeks of feeding we could conclude that a replacement of up to 68% of the LT fishmeal with the Empro meals had no negative effect on growth and positively influenced the survival. In practical shrimp diets, the replacement of a large part of the LT fishmeal by Empro’s protein meals will lead to a significant cost reduction and thus to a more cost efficient and sustainable production

Digestibility of Empro proteins in shrimp

The degree of protein hydrolysis in vitro was determined on 3 different Empro protein meals, with (shrimp) species-specific enzymes and correlated with the in vivo apparent digestibility.

The degree of hydrolysis (DH) of all the EMPRO meals was high, corresponding with a predicted in vivo protein digestibility of more than 88%. These values are significantly higher compared to ‘regular’ feather meals and very similar to various fish meal samples analysed by the same method.

Use of Empro proteins in seabream

Juvenile seabream were fed practical diets in which the fishmeal (24% in the control diet) was replaced by different concentrations of Empro’s EM’PAQ.

After 3 months of feeding we could conclude that the inclusion of 3, 6 or 9% of EM’PAQ results in similar performance of seabream in terms of survival, growth and FCR. This means that replacement up to 43,3% of the LT fishmeal 999 with EM’PAQ does not affect growth parameters nor survival. In practical seabream diets, the replacement of a large part of the LT fishmeal by EM’PAQ will lead to a significant cost reduction and thus to a more cost efficient and sustainable production.