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Soy sustainability protocol approved by BAP The Global Aquaculture Alliance (GAA) Best Aquaculture Practices (BAP) has recently included the SSAP as a soy sourcing standard as a part of its revised feed
22/06/2017
Biosecurity protocols needed for shrimp feeds, feeding practices The cultured shrimp sector is one of the most profitable in the global aquaculture industry. In 2014, farmed shrimp – at $23.58 billion – was the second-most
14/08/2017
Scope to step up RAS disinfection protocols? New research into disinfection practices in land-based recirculation salmon farms in Norway and North America could be used to create new standards to increase
28/04/2021
New reproductive protocol for sheep uses natural hormones New system also decreases the time during which sheep are exposed to exogenous reproductive hormones.
24/04/2019
Why hatchery protocols are key to ensure fish achieve their grow-out potential While both species account for around 12 percent of the EU’s total aquaculture production they each represent 22 percent of the whole production value.
15/10/2019
Reduced antibiotic consumption in Danish pig production yields positive results Adoption of rigorous husbandry protocols effective in cutting post-weaning mortality in swine
09/07/2018
Promising forecast for Vietnamese pangasius The implementation of more stringent farming protocols by pangasius producers in Vietnam leaves them well placed to improve the value of their exports
26/02/2019
The case for improved biosecurity on Vietnam’s catfish farms A case study exploring the prevalence of foodborne zoonotic trematodes in farmed catfish suggests that maintaining stringent biosecurity protocols during
04/09/2020
Researchers address challenges in livestock pain mitigation Progress is being made as a research protocol is being established to reliably evaluate efficacy of pain mitigation interventions in nursing male piglets
04/02/2020
Critical decisions for shrimp harvesting and packing, Part 3 Final stages include receiving protocols at processing plants, weighing, grading and freezing. This quality must be preserved through the processing and packing
27/12/2016