FISH-MEAL AND OIL - CURRENT USES

World landings of fish and shellfish are approaching 100 million metric tons (MMT) annually. Of this total, around 28% is processed into fish meal and oil. Economic pressures due to poor landings, low prices in traditional markets and high fuel costs have forced the industry to seek new markets and products that can take advantage of the unique properties of fish proteins and oils. Fish meal processing continues to evolve. Fresh raw materials and new, low-temperature processing techniques lead to products with excellent nutritional value. These new, special meals are finding uses in feeding farmed fish, early-weaned pigs, ruminants and pets. Fish oils, whether present as fat in the fish meal or as separated oil, are rich in omega-3 fatty acids. When fed to food animals, these omega-3 fatty acids deposit in the meat and depot fat. Concepts for poultry with an equivalent amount of omega-3 fatty acids to lean fish are being developed. Eggs with a high omega-3 fatty acid content and good functionality and flavor are under evaluation. Catfish with shelf-stable flavors and high omega-3 fatty acids are also under study. Omega-3 fatty acids may affect the immune function of livestock. Future research will evaluate the overall immune function of animals, including resistance to disease, survival under stress and hatchability.