Aquaculture Europe 2025

September 22 - 25, 2025

Valencia, Spain

Nutrition - Alternative Ingredients

Wednesday, September 24, 2025 10.30 - 17.30 AUD 2, VCC - Floor 0
Chair: Silvia Martínez-Llorens, Jose Luis Tejedor, Angela Trocino

  • 10.30
    Peter Williams

    USE OF CORN FERMENTED PROTEIN AS AN ALTERNATIVE SUPER PROTEIN IN DIETS FOR A RANGE OF COMMERCIAL AQUCULTURE SPECIES

    Peter Williams

  • 10.45
    Daniela P. Rodrigues

    EFFECTS OF DIFFERENT PLANT-BASED DIETS ON THE FATTY ACID COMPOSITION OF THE MARINE AMPHIPOD Gammarus locusta

    Daniela P. Rodrigues

  • 11.00
    Matilde Cella

    REDUCING THE CARBON FOOTPRINT OF RAINBOW TROUT Oncorhynchus mykiss FARMING: EVALUATION OF BARLEY PROTEIN CONCENTRATE AS A SUSTAINABLE FEED INGREDIENT

    Matilde Cella

  • 11.15
    Noor Khan

    EVALUATION OF FERMENTED SUGAR BEET PULP AS A POTENTIAL INGREDIENT IN THE FEED OF Labeo rohita (ROHU)

    Noor Khan

  • 11.30
    Efstratios Roussos

    EVALUATION OF INCREASING LEVELS OF FERMENTED SOYBEAN MEAL AS A SUBSTITUTE FOR FISHMEAL IN THE DIETS OF JUVENILE EUROPEAN SEABASS Dicentrarchus labrax REARED UNDER FIELD CONDITIONS

    Efstratios Roussos

  • 11.45
    Vanessa Fuchs

    OVERCOMING CHALLENGES IN IMPLEMENTING NOVEL FEED INGREDIENTS: INSIGHTS FROM CLOVER USAGE

    Vanessa Fuchs

  • 12.00
    Christian Larbi Ayisi

    INCORPORATING PALM KERNEL MEAL, COWPEA HUSK AND SOYBEAN HUSK AS PROTEIN SOURCES IN CATFISH DIETS: EFFECTS ON GROWTH, HEMATOLOGY AND INTESTINAL HISTOLOGY

    Christian Larbi Ayisi

  • 14.00
    Cecilia Fanizza

    VALORISATION OF AGAR BY-PRODUCTS IN EUROPEAN SEABASS Dicentrarchus labrax DIETS: A BIOCIRCULAR APPROACH TO OPTIMISE WASTE MANAGEMENT IN RECIRCULATING AQUACULTURE

    Cecilia Fanizza

  • 14.15
    Mariola Querol Edo

    FERMENTATION OF INDUSTRIAL BY-PRODUCTS FOR HIGH-NUTRITIONAL-VALUE PRODUCT OBTENTION

    Mariola Querol Edo

  • 14.30
    Guillaume Le Reste

    FEEDING RESPONSES OF WHITE-LEGGED SHRIMP Penaeus vannamei TO VARYING RATIOS OF BREWERY SPENT GRAIN (BSG) AND YEAST (BSY) WITH OR WITHOUT BSG SPONTANEOUS FERMENTATION

    Guillaume Le Reste

  • 14.45
    Mariola Querol Edo

    RECYCLING OF BIOFLOC AS NATURAL FOOD TO PRODUCE Tenebrio molitor

    Mariola Querol Edo

  • 15.00
    Yu Jin Sim

    IMPACT OF PARTIAL OR COMPLETE REPLACEMENT OF FISH MEAL WITH HIGH-QUALITY MEAT MEAL IN THE DIET OF RED SEA BREAM Pagrus major ON GROWTH PERFORMANCE AND FEED UTILIZATION

    Yu Jin Sim

  • 15.15
    Lawrence Nwanna

    DL-METHIONINE FORTIFIED AVOCADO SEED MEAL REPLACED 50% OF SOYBEAN MEAL IN THE DIETS OF AFRICAN CATFISH Clarias gariepinus

    Lawrence Nwanna

  • 15.30
    Lúcia Vieira

    PEANUT PEEL AS A SUSTAINABLE ADDITIVE AND INGREDIENT FOR GILHEAD SEABREAM JUVENILES Sparus aurata

    Lúcia Vieira

  • 15.45
    Carl John Saromines

    MUSHROOM MEAL AS AN ALTERNATIVE AQUAFEED PROTEIN INGREDIENT: IMPACT ON GROWTH PERFORMANCE AND GUT MICROBIOME OF RAINBOW TROUT Oncorhynchus mykiss

    Carl John Saromines

  • 16.00
    Tatiana Poletto

    REGULATORY READINESS IN AQUAFEED INNOVATION: BRIDGING NUTRITION, POLICY AND PRACTICE

    Tatiana Poletto

  • 16.15
    Sua Kim

    FISH OIL REPLACEMENT WITH A DHA-RICH Schizochytrium OIL ENHANCES GROWTH, IMMUNITY, ANTIOXIDANT CAPACITY AND DISEASE RESISTANCE OF PACIFIC WHITE SHRIMP Penaeus vannamei

    Sua Kim

  • 16.30
    Elisa Benini

    CLOSING THE LOOP: IMTA INGREDIENTS AS A SUSTAINABLE PATHWAY IN FISH FEED

    Elisa Benini

  • 16.45
    Rubén Olivares-Perona

    PROTEIN QUALITY EVALUATION OF SUSTAINABLES MEALS FOR DIFFERENT SPECIES OF MUGILIDAE

    Rubén Olivares-Perona

  • 17.00
    Govaerts Florent

    SALMON FED WITH CHICKEN INGREDIENTS: APPLICATION OF THE HEALTH BELIEF MODEL

    Govaerts Florent

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