salmon itsu

Recommendations

Info

Leroy salmon information Studies on people (852 men followed over a period of 20 years) show that the greatest effect on health in regard to cardio-vascular diseases is achieved through a moderate increase in consumption of fish. (Kromhout et al. (1985) New Engl. J. Med. 312, 1205-1209). Salmon and salmon feed Salmon do not need special raw materials such as fishmeal, but do need many of the components we find in for example fishmeal. The salmon’s requirements for different nutritional substances such as amino acids, fatty acids, vitamins and minerals are comprehensively mapped. All raw materials break down in the fish’ stomach / intestine system and are built up again into “salmon products” in the fish. The challenge for us as an aquaculture company and for feed manufacturers is to find the raw materials that contain everything the salmon needs to provide the best possible production at the lowest possible cost. Meanwhile the raw materials we use shall originate from sustainable productions / harvests. For instance, we only use fishmeal produced from industrial fish that are regulated. We also use fishmeal produced from mackerel and herring offcuts, but then the bulk of the fish has gone directly beforehand to human consumption, we only utilise the remainder product. Salmon feed has traditionally consisted of fishmeal and fish oil. The reason for this is because there have been low-priced, good, raw materials available and it has been a natural and safe choice to use these. Over time the supply of fishmeal and fish oil has declined, primarily because a larger percentage of the fish caught goes directly to human consumption. It is a good exploitation of the resource. For that reason the marine farming industry has increasingly made use of other raw materials in the feed. Currently these include soya, rapeseed and pea protein as well as rapeseed oil in the fish feed in addition to fishmeal and fish oil. Research is ongoing and focused on enabling us to be less dependent on fishmeal and oil. continued overleaf an itsu presentation ©2011 itsu limited 8
Leroy salmon info CONTINUED Raw materials whose use would be an advantage if we only consider the salmon’s nutritional requirements, but that for various reasons we do not use, are diverse genetically modified (GMO) products and animal bi-products. GMO products are plants (e.g. soya, maize and rapeseed) which have been made more resistant to chemical sprays and insect attacks. Initially these are rational changes for the plants, but there is a certain amount of scepticism among consumers against these products. The challenge for Lerøy as a marine farming company lies in that most of the soya, maize and rapeseed produced in the world is genetically modified. Animal bi-products are for instance blood-meal produced from pigs and poultry meal produced from chickens. These are sustainable and nutritionally good products, but some consumers are sceptical about these raw materials due to previous histories of disease (e.g. BSA/’mad cow’ disease). Lerøy Seafood Group does not currently use any GMO raw materials or animal biproducts in feed for salmon. Salmon as a food product The salmon covers most of the human’s nutritional needs at the same time as it is the most important source of the essential nutritional substances that we need. Just as important as the content of individual nutritional substances is the interaction between nutritional substances – the salmon is a unique “nutrition parcel”. Recent research shows that a better effect is achieved on health by eating a portion of salmon that consists of a parcel with interactive, vital nutritional substances than to eat the same nutritional substances in concentrated form. For example, the effect of w-3 fatty acids in a piece of salmon is better than eating the same quantity of w-3 fatty acids in the form of a capsule. The salmon’s content of important nutritional substances is partially genetically determined and partially influenced by the feed we give to the fish. The salmon’s content of proteins and amino acids is genetically determined and is minimally affected by the feed eaten by the fish. The nutritional value of a protein source is entirely dependent on which and the quantity of the various amino acids that makes up the protein source. Salmon protein has the correct level for all the Amino acids. continued overleaf an itsu presentation ©2011 itsu limited 9
Page 1 and 2: ” I love the Leroy Salmon, it’s
Page 3 and 4: the facts Costs Facts Salmon costs
Page 5 and 6: itsu salmon specification Product D
Page 7: itsu salmon colour card itsu Accept
Page 11 and 12: Leroy salmon info CONTINUED Environ
Page 13 and 14: Leroy salmon info CONTINUED Traceab
Page 15 and 16: the cycle of salmon (according to A

salmon itsu

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?