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Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: A SWOT Analysis of the Use of Marine, Grain, Terrestrial-Animal and Novel Protein Ingredients in Aquaculture Feeds
Author(s): Glencross, Brett
Ling, Xiaowen
Gatlin, Delbert
Kaushik, Sachi
Øverland, Margareth
Newton, Richard
Valente, Luisa M P
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Keywords: Fishmeal
poultry meal
insect meal
single cell
processed-animal-protein (PAP)
Issue Date: 29-Feb-2024
Date Deposited: 8-May-2024
Citation: Glencross B, Ling X, Gatlin D, Kaushik S, Øverland M, Newton R & Valente LMP (2024) A SWOT Analysis of the Use of Marine, Grain, Terrestrial-Animal and Novel Protein Ingredients in Aquaculture Feeds. <i>Reviews in Fisheries Science & Aquaculture</i>.
Abstract: A variety of new feed ingredients are emerging in the aquaculture feed sector. While the technology readiness of these options varies across and within the new ingredient classes, it remains important to consider them in terms of the overall feed ingredient spectrum. In this review, the use of marine, grain, terrestrial animal by-product and a range of novel (e.g., bacterial and yeast) resources being considered as potential protein feedstuffs for use in aquafeeds is explored. In comparing the nutritional attributes of each of the ingredient classes, an assessment framework is applied based on understanding the critical knowledge required to be able to accommodate any ingredient in a formulation process. To further examine each of the different ingredient classes a Strength-Weakness-Opportunity-and-Threats (SWOT) analysis is applied, to enable some consideration of what future potential may exist across the spectrum and what risks and opportunities they may bring. It is noted that all ingredients have strengths and weaknesses, and that there is no such thing as the perfect ingredient. By better appreciating the positives and negatives of each ingredient, it becomes possible to increase adaptability in responding to the various opportunities for their use in feeds.
DOI Link: 10.1080/23308249.2024.2315049
Rights: © 2024 The Author(s). Published with license by Taylor & Francis Group, LLC. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (, which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way. The terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent.
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