Nutrition in Relation to Organic Aquaculture: Sources and Strategies
Mente, E and Jokumsen, A and Carter, CG and Antonopoulou, E and Tacon, AGJ, Nutrition in Relation to Organic Aquaculture: Sources and Strategies, Organic Aquaculture: Impacts and Future Developments, Springer Nature Switzerland, G Lembo and E Mente (ed), Switzerland, pp. 141-188. ISBN 9783030056025 (2019) [Research Book Chapter]
Organic production is a system of farm management and food production that combines best environmental practices, a high level of biodiversity, the preservation of natural resources, the application of high animal welfare standards and a production method in line with the preference of certain consumers for products produced using natural substances and processes. Mie et al. (2017) reviewed existing evidence on the impact of organic food on human health and compared organic versus conventional food production with respect to parameters important to human health. The review emphasised several documented human health benefits associated with organic food production and production methods and concluded that it is likely to be beneficial within the conventional agriculture, for example, in integrated pest management and antibiotics. This chapter covers aspects of current use of formulated feeds, feed composition, aquafeed technology, sustainable alternatives to common feed ingredients, nutritional physiology and general nutritional principles and product quality in the context of the organic aquaculture. It reviews new knowledge and presents research results to update and may modify the criteria and standards for organic aquaculture in relation to nutrition and thus to provide high-quality products for the consumers. This chapter is based on the current European regulation on organic aquaculture, as well as on the proposed revision of the European regulation, which is currently being approved after a long process for getting the agreement of the European Parliament, European Council and the European Commission.