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Arbiom completes successful trial in Atlantic salmon

Thursday, October 10, 2019

Arbiom completed a scientific study to evaluate Arbiom’s protein product, SylPro®, for juvenile Atlantic salmon feed. The study, conducted by Matis Icelandic Food & Biotech R&D as part of the SYLFEED project, was designed to evaluate its nutritional performance in comparison with conventional plant and animal protein sources.

Atlantic salmon feeds were formulated with SylPro® as a complement or to replace fishmeal and plant-based proteins at various inclusion rates. The study was designed to evaluate the product’s nutritional performance in Atlantic salmon juveniles in terms of body weight gain as well as its effects on the gut microbiome which researchers measured over the course of a five-week trial period.

The results showed no statistical difference in body weight gain for Arbiom’s protein compared to the control diet up to the 20% inclusion level. Additionally, there were no differences in fish mortality across treatments. These results support the results from previous trials in hybrid striped bass. 

“This represents another critical milestone in Arbiom’s path to commercializing the SylPro product as we continue to validate its efficacy across multiple animal feed applications,” said Marc Chevrel, CEO of Arbiom. 

SylPro® is produced from wood through Arbiom’s process which integrates fractionation and bioconversion technologies to efficiently convert wood residues into fermentable substrates for micro-organism production through pre-treatment and fermentation processes. The final product is a dried yeast, which is a nutritional protein source for aquafeed and other animal feeds.

Results were presented at Aquaculture Europe in Berlin, Germany this week. The company was also selected as one of three finalists in the Innovation Awards at the 2019 Global Aquaculture Alliance Leadership GOAL event and will present its innovative solution to sustainable protein for aquaculture at the event in Chennai, India from October 22 to 24. 

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