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The use of techniques such as metabolomics may unlock our understanding of the factors that influence the palatability of pet food. Photo: Canva

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Understanding influences on the palatability of pet foods

The European Court of Auditors published a report indicating that EU aquaculture production has been at a standstill for almost seven years. Photo: Shutterstock

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European fish feed industry looking to new horizons

Photo: Canva

19-02-2024 | Article

Veolia gets approval to export insect products to Europe

Central Valley Ag is transitioning a livestock feed mill located in Duncan, Nebraska. Photo: Central Valley Ag

19-02-2024 | Article

Transitioning to a certified antibiotic-free feed facility

Oregano essential oil and purple garlic offer similar or superior results to ZnO when added to pig feed. Photo: Canva

16-02-2024 | Article

Alternatives to ZnO: Oregano oil and garlic

Photo: Canva

14-02-2024 | Article

Top 6 challenges in pet food and pet treat packaging

“Enrichment such as providing straw can help preventing tail biting for a while – but nutritional aspects also play a role. This picture was not taken during the trial. Photo: Michel Velderman

12-02-2024 | Article

Amino acids: The missing link in the tail biting debate?

One of the commonly available co-products in Canada is maize DDGS and recent studies have examined the nutritional characteristics of this feed ingredient. Photo: Shutterstock

09-02-2024 | Article

Best use of local feedstuffs and co-products

A recent study shows that replacing 20% of fishmeal with fermented soybean meal improves the growth performance and health of whiteleg shrimp. Photo: Shutterstock

05-02-2024 | Article

Fermented soybean as a substitute for fishmeal in shrimp diets

An important quality criterion of aquaculture-bred fish, such as salmon is the degree of freshness and shell pigmentation. Carotenoid ‘astaxanthin’ is the major carotenoid used in aquatic feeds to ensure this quality. Photo: Canva

02-02-2024 | Article

Astaxanthin: Taking aquaculture full circle