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Utilization of feed resources in the production of rainbow trout (Oncorhynchus mykiss) in Norway in 2020
Get PDFThe utilization of feed resources in Norwegian farming of Atlantic salmon has been reported for 2010, 2012, 2016 and 2020. The present paper is a corresponding documentation for farming of rainbow trout in Norway in 2020. 89,667 tonnes of rainbow trout were produced, which is 6 % of the amount of salmon produced. The 116,990 tonnes of ingredients used for feed sold as trout feed were produced from 13.4 % marine protein sources, 10.8 marine oils, 39.7 % vegetable protein sources, 19.9 % vegetable oils, 12.1 % carbohydrate sources and 3.9 % micro ingredients, which include vitamin and mineral premixes, crystalline amino acids and astaxanthin. In addition, was 0.2 %, or 257 tonnes, of single cell protein, insect meal, fermented products and microalgae used in trout feed. Norwegian fish meal and fish oil constituted 8.8 % of the ingredients, and the remaining 91.2 % were imported ingredients. The economic feed conversion factor (FCR) was 1.30, 1.21 or 1.44 if calculated from feed ingredients ‘as is’, feed ingredients on dry matter basis, or from registered traded feed, respectively. The trout retained 37 %, 43 %, 33 %, 63 % and 63 % of the feed’s dry matter, energy, protein, fat and EPA+DHA, respectively, in the whole body. In fillet, the corresponding retention values were 21 %, 25 %, 23 %, 34 % and 35 %, respectively. The feed utilization in trout was slightly overestimated because of some salmon feed used in the trout production. The feed ingredients used and the feed utilization in trout farming in 2020 were similar to the data for salmon farming, but trout is produced in a smaller quantity.Utilization of feed resources in the production of rainbow trout (Oncorhynchus mykiss) in Norway in 2020publishedVersio
Chemical and Enzyme-Assisted Extraction of Fucoidan from two Species of Brown Macroalgae (Ascophyllum nodosum and Saccharina latissima)
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Environment and feeding for optimal health and survival of cleaner fish in sea cages
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Anvendelse, begrensninger, kostnader, og nytteverdi relatert til bruk av blockchainteknologi i sjømatindustrien
No full textThis report was commissioned to outline applications, limitations, costs, and benefits related to the use of blockchain technology in the seafood industry, and in particular to evaluate the pros and cons of having a blockchain-based food traceability system compared to a traditional electronic traceability system. This is an update of the previous Nofima report on a similar topic from 2019. The key concepts relating to traceability, and the components of a food traceability system are outlined in this report, as well as an indication of how traceability relates to other methodologies and approaches for ensuring food product authenticity. The core principles of blockchain technology are outlined, including different types of blockchain implementations, their characteristics, and some examples of solution providers and existing applications in the seafood industry. The last part of the report compares the functionality of traditional vs. blockchain-based food traceability systems, evaluates costs and benefits, and provides some practical advice on implementation issues, exemplified in the seafood supply chain. The overall conclusion is that unless speed of operation or confidentiality are considered to be the most important characteristics of the traceability system, a blockchain-based implementation may be very suitable.The main benefit related to a blockchain-based food traceability system is that, at least for now, the blockchain-based systems are more homogenous than traditional electronic traceability systems, so interoperability between different blockchain-based systems is likely to be easier to implement than interoperability between different traditional electronic traceability systems. Lack of interoperability is one of —, or probably the biggest current obstacle preventing system-wide, farm-to-fork food product traceability, so this advantage associated with blockchain-based implementations is significant.Rapporten gir en oversikt over konsepter og systemer relatert til sporbarhet i sjømatindustrien, og gir også en grunnleggende innføring i blockchainteknologi. Tradisjonelle elektroniske sporbarhetssystemer basert på relasjonsdatabaser sammenlignes med blockchainbaserte sporbarhetssystemer, og fordeler og ulemper med de respektive løsningene evalueres. Hovedkonklusjonen er at dersom hurtighet eller konfidensialitet er de viktigste systemegenskapene så er tradisjonelle sporbarhetssystemer sannsynligvis bedre. Hovednytten av blockchainsystemer er at de er likere i oppbygging og struktur, og at det derfor er lettere å dele og integrere data mellom bedrifter og mellom verdikjeder. Dette er en veldig viktig utfordring i næringsmiddelindustrien, da manglende integrasjon er en av de viktigste utfordringene som hindrer tilgang til data som registreres på ulike steder i kjeden, og nytteverdien av blockchainbaserte sporbarhetssystemer er signifikant dersom de kan bidra til å løse dette problemet.publishedVersionpublishedVersio
Recurrent oxidant treatment induces dysregulation in the brain transcriptome of Atlantic salmon (Salmo salar) smolts
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Editorial: Biology Meets Technology: Aquatic Animals in Novel and New Aquaculture Production Systems
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Incumbents’ Capabilities for Sustainability‑Oriented Innovation in the Norwegian Food Sector—an Integrated Framework
Get PDFThe urgency of sustainability transition requires large incumbents in the food industry to implement sustainability-oriented innovation (SOI). However, the high concentration of the food sector and the complexity of the sustainability concept make its understanding and overall transition challenging and slow. Incumbents would need to drive the transition by redesigning business models and practices and acquiring new competencies to integrate sustainability into their innovation strategy. This paper has a twofold aim: (I) analyzing the evolution of sustainability understanding over time and (II) evaluating the extent of dynamic capabilities of food incumbents to foster SOI. We developed an integrated theoretical framework combining the theory of dynamic capabilities with aspects of SOI and applied it to the case of the Norwegian food industry. We interviewed eight food incumbents and one food industry association, and we reviewed their annual and sustainability reports from 2016 till 2020. Key fndings show a high strategic activity in SOI, as well as a notable and industry-wide ambiguity about what sustainability means in the food sector. Most companies reveal both an adaptive and expanding behavior implementing conscious sustainability-integrated product and process innovations. Most innovations are incremental without a radical modifcation of business models. Some exceptions have been detected resembling transformative changes. Clear initiatives of moving away from a linear supply chain to a more systematic approach are currently happening through food system collaborations.Incumbents’ Capabilities for Sustainability‑Oriented Innovation in the Norwegian Food Sector—an Integrated FrameworkpublishedVersio
Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice
Get PDFEmoji have been proposed as a way to get additional insights in how consumers perceive food products. Recent works have indicated that emoji are able to provide distinctive emotional associations with food products, regardless of whether one is using the check-all-that-apply (CATA) or the rate-all-that-apply (RATA) scaling approach. Typically, in examining emotional associations one can work with either a general list which can be used with all food products or a product-specific emotion list. To date, a comparison between the performance of a general and product-specific emoji list with adults is lacking. Moreover, it is unclear to which extent emotional data of emoji help to better predict the actual food choice of adult consumers. Using five samples of chocolates, this study compared the use of a general list of 39 emoji with a product-specific list of 20 emoji (based upon input of 32 consumers). In total, 138 consumers assessed the samples using the general list while 136 consumers evaluated the samples with the product-specific emoji list. The RATA approach was used for the evaluation of the samples and the actual food choice was registered as participants received a snack portion of the chosen sample to take home. Results indicated that, considering the frequency of selection, 10 emoji discriminated between the samples for both the general and product-specific lists. Similar results were obtained when considering the rating intensities. Including emoji did not lead to a significant increase in the food choice prediction regardless the type of list used. However, emoji data obtained from the product-specific emoji list was able to predict the food choice as accurate as the liking data when using the RATA intensity scores. This study suggests that both general and product-specific emoji lists are able to generate distinguishing emotional profiles for chocolate samples. While further research is necessary with other food products and measurement methods (e.g. CATA), this study proposes that emoji measurements might be an alternative to liking data in order to be better understand of consumers’ food choice.acceptedVersio
Weight Status and Mental Well-Being Among Adolescents: The Mediating Role of Self-Perceived Body Weight. A Cross-National Survey
Get PDFPurpose Overweight and obesity are associated with poor mental health in adolescents. However, little is known about whether the influence of overweight and obesity on mental well-being is mediated by self-perceived body weight. Exploring the mechanisms underlying the relationships between obesity and mental well-being is of interest to policy makers and others working in the field of adolescent health. Methods This study was based on nationally representative data from adolescents (age 15 years) who participated in the 2017/2018 Health Behaviour in School-aged Children study (47 countries, N = 76,998). Mixed regression models that included gender and socioeconomic status as covariates were used to identify associations between weight status and mental well-being (life satisfaction and subjective health complaints) and to explore whether self-perceived body weight (feeling too thin or too fat) has a mediating effect. Associations between weight status, self-perceived weight, and mental well-being were further assessed country by country. Results Self-perceived body weight mediated the observed associations between overweight or obesity and mental well-being. Perceiving one's body weight as “too thin” or “too fat” was associated with poorer mental well-being, regardless of weight status. Self-perceived body weight varied by gender, socioeconomic status, and country. Discussion Self-perceived body weight may explain, to a greater extent than body mass index, variation in mental well-being among adolescents. These results are important to policy makers, clinicians, and others targeting adolescent health.publishedVersionacceptedVersio
