* By Antonio Garza de Yta, Ph.D. There is no doubt that we live in a time of extremes, of contrasts, of ideological confrontations, of disunity, and the aquaculture sector is no stranger to the environment that surrounds it. In all visions we can find great ideas and opportunities... The diversity of opinions, perspectives and feelings is what creates progress and...
* By Aquaculture Magazine Editorial Team In a groundbreaking 95-day study, researchers explored the potential of replacing traditional fishmeal with enzymatic hydrolysate of poultry by-product meal (EHPB) in the diets of juvenile largemouth bass (Micropterus salmoides). The experiment tested five different diets, gradually reducing fishmeal content while increasing EHPB. The study highlights the potential for EHPB to enhance aquaculture nutrition and...
* By: Stephen Newman Antibiotics are chemicals that interfere with microbial (bacterial and fungal) metabolic processes, altering their fitness to survive. The proper use of antibiotics, largely ignored not just for aquaculture but in the treatment of humans as well, entails isolating the bacteria responsible for a given disease outbreak. Using the wrong antibiotic for the specific problem with an...
* By Dimitris Pafras and Thodoris Antoniou Climate change is an urgent challenge that requires international cooperation. Since the signing of the Kyoto Protocol in 1997, the role of greenhouse gases (GHGs) and carbon has been emphasized. It is estimated that if emissions are not significantly reduced by 2030, global temperature increase could exceed 2°C, and even with low emissions, there...
By FishProf The FishProf questions why we are allowing such bad practices in aquaculture/seafood and suggests that we all be more proactive in our industry to eliminate bad practices and poor attitudes that impact trust in the whole supply chain. The aquaculture industry is constantly in the media for the wrong reasons, and it is up to us all to...
By Aquaculture Magazine Editorial Team Shrimp is the most-consumed seafood product in the United States, yet research into the short-weighting and mislabeling of shrimp in the commercial market is limited. This study investigated Country of Origin Labeling (COOL) compliance, species authentication, market names, net weights, and glaze percentages in 106 frozen shrimp packages from Southern California grocery stores. Results...
