2019_EJRNL_PP_JESSICA_L__COUTURE_1.pdf
Terbatas Lili Sawaludin Mulyadi
» ITB
Terbatas Lili Sawaludin Mulyadi
» ITB
: Global population growth and changing diets
increase the importance, and challenges, of reducing the
environmental impacts of food production. Farmed seafood is
a relatively efficient way to produce protein and has already
overtaken wild fisheries. The use of protein-rich food crops,
such as soy, instead of fishmeal in aquaculture feed diverts
these important protein sources away from direct human
consumption and creates new environmental challenges.
Single cell proteins (SCPs), including bacteria and yeast,
have recently emerged as replacements for plant-based
proteins in salmon feeds. Attributional life cycle assessment
is used to compare salmon feeds based on protein from soy,
methanotrophic bacteria, and yeast ingredients. All ingredients
are modeled at the industrial production scale and compared
based on seven resource use and emissions indicators. Yeast protein concentrate showed drastically lower impacts in all
categories compared to soy protein concentrate. Bacteria meal also had lower impacts than soy protein concentrate for five of
the seven indicators. When these target meals were incorporated into complete feeds the relative trends remain fairly constant,
but benefits of the novel ingredients are dampened by high impacts from the nontarget ingredients. Particularly, primary
production requirements (PPR) are about equal and constant across all feeds for both analyses since PPR was driven by
fishmeal and oil. The bacteria-based feed has the highest climate change impacts due to the use of methane to feed the bacteria
who then release carbon dioxide. Overall, the results of this study suggest that incorporating SCP ingredients into salmon feeds
can help reduce the environmental impacts of salmon production. Continued improvements in SCP production would further increase the sustainability of salmon farming.