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AQUAFORM

– sustainable & effective growth promoter

Ponds

Recently, growing awareness from consumers and producers of aquaculture species has resulted in calls for responsible and sustainable aquaculture. Public opinion and regulation authorities in most countries focus now on the misuse of antibiotics in aquaculture. At the same time, the development of new aquafeeds needs to be optimised too, since the cost of feed often accounts for 50% or more of the operational expenses for an aquaculture facility.

Due to the above mentioned facts, solutions needed to be found. From numerous studies and trials it can be concluded that the use of organic acid and their salts is the best option to promote the performance of a wide variety of aquaculture species worldwide. It has been found that the impact of bacterial infections can be reduced, leading to higher survival rates. The use of acidifiers, and especially organic acid salts in aquaculture is an efficient tool to achieve sustainable and profitable fish and shrimp production.

ADDCON’s solution in this field is AQUAFORM, a well tested product based on aquaculture optimised diformates and the patented double-salt concept. AQUAFORM has been successfully used in a numerous fish and shrimp farms world-wide. Please find out more about the product on the following pages.


For more information please contact aquaform(at)addcon.com.


there is a new article from Dr Lückstädt:

News on the use of acids in fish nutrition

 
The challenges and the potential of acidification in monogastric fish
 
In monogastric animals, including a wide variety of different fish species (ranging for instance from Salmon and trout via tilapia and seabass to Pangasius), the chemical breakdown is next to others achieved in the stomach through acidification. However, in some species or at certain stages during the lifetime, the acid production of a fish is limited. What kind of implications does this have for monogastric aquaculture species, which are heavily depending on the high protein inputs – and on the proper digestion of these expensive ingredients?

Click here for the pdf of one of the latest articles on the subject