The project could cost up to EUR 5 million. (Photo: Dibaq/FIS)
Inclusion of natural antioxidants in aquaculture feed to be assessed
Monday, February 21, 2011, 00:30 (GMT + 9)
The Dibaq Group, along with a further five companies and two technology centers in the Autonomous Community of Castilla and Leon, will participate in a project for the use of natural antioxidants in animal nutrition.
Dibaq's main objective is to include these natural antioxidants in the groups two business lines: aquaculture and pet feed.
"The use of natural antioxidants is of great interest for the animal nutrition sector as their is consumer demand to replace the synthetic antioxidants. The main cause is the reassessment of the physical and chemical properties of synthetic food and the approach of animal feed with functional properties," explained the Segovian company.
The Project for Regional Strategic Sectors (Primer) entitled 'Design-Based Ingredients for Natural Antioxidants and a Study Over Behavior in Various Food Matrices (Diana)', has a budget of around EUR 3.8 million and will be overseen by the Association of Food Biotechnology of Castilla and Leon (Vivartis).
However, it is possible that total investments between 2010 and 2014 will amount to EUR 5 million due to "additional costs".
Of the expected total, EUR 395,000 will be provided by Dibaq Diproteg.
Those carrying out the project wish to evaluate whether there is an improvement in production parameters during the finishing phase and increase the life of fish by the inclusion of these substances in their diet.
They explained that the long-chain fatty acids in fish which have highly unsaturated artibuyen have positive health effects, but "the same compounds present a major technical obstacle in combating rancidity of the products."
The fish species that will be studied are sea bream (Sparus aurata), sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhynchus mykiss). They will also carry out tests on cats and dogs.
Formulated feed will be studied from the viewpoint of nutrition and shelf life - physical, chemical and microbiological characteristics.
By Analia Murias