NORWAY LAUNCHES EXPERIMENT ON FEEDING PIGS AND SALMON
Norway launches experiment on feeding pigs and salmon with spruce feed additive. Norway will launch a high-quality feed additive made from Norwegian spruce-based yeast that can replace imported protein. It has already been possible to produce on an industrial scale 1600 kilograms of yeast produced in one fermentation cycle from several thousand litres of sugar produced from Norwegian spruce. Yeast, a microbial protein source with 50-60% protein, will be used in large-scale feeding trials of pigs and Atlantic salmon.
The project has been in progress since 2015. The idea came from an earlier experiment conducted by Borregaard in 2011. Salmon were fed with yeast derived from wood sugars. At the same time, the results of the pilot project were recognised as successful.
Yeast is made using a technology that converts wood by-products into sugars by thermochemical treatment combined with new enzymatic technology followed by processing and drying to produce high quality protein-rich yeast powder.
“We are entering an exciting phase where we will evaluate yeast in salmon diets in seawater and for piglets in a farm environment,” says Professor Margaret Everland, food manager at Foods of Norway.
Researchers will have to trace the entire chain of manufacture of the supplement. A new feed additive for salmon will begin to be tested for salmon will begin in October 2021 and will last until June 2022, and for piglets, a pilot project will start in November 2021 and will be completed by April 2022.
“Yeast will have a high value as a feed ingredient due to its high protein content with a favourable amino acid profile and documented health benefits,” notes Margaret Everland. Larger trials will provide information on how the new feed will affect the growth, health and quality of animal products, as well as the cost of production and the sustainability of these ingredients.
In the future, the team hopes to expand production by building factories that can produce at least 50,000 tonnes of yeast per year.