The overall objective of this study is to improve the production and quality of locally produced sustainable Single cell protein (SCP) sources to ensure feed/food security for the UK aquaculture sector.
Single cell proteins (SCP) are the dried cells of microorganisms such as bacteria, fungi, microalgae and yeasts, grown in a diverse array of culture systems for use as protein sources in human food or animal feed. SCP represent one of a range of new, novel ingredients that are emerging in the market place with promising application for improving the sustainability of aquaculture feeds. In addition to competing with the traditional ingredients, the adoption of SCP in the ingredient market place is increasingly linked to their quality standards and price. To better understand the critical control points of SCP production that influence product quality, we are proposing this project to focus on addressing variables in production and post-production processing and assessing how these relate to digestibility value when SCP is fed to Atlantic salmon.
The overall objective of this study is to improve the production and quality of locally produced sustainable protein sources to ensure feed/food security for the UK aquaculture sector. This will help achieve long-term benefits for the UK aquaculture sector by ensuring we have a locally available, sustainable source of protein to underpin the feed needs of the sector as they continue to grow and help insulate it from the vagaries of international trading markets. Additionally, by increasing the range of protein options in the feed market and ensuring that these are locally available and therefore insulated from international currency transactions, economic benefits in the order of 10% reduction in feed costs across the industry should be achievable. By ensuring that it is a renewable source of protein is of the highest quality possible and at an affordable cost we believe that this will stimulate the uptake of this new technology by the commercial sector.
Institute of Aquaculture, Stirling University