In this article, Geert van der Velden, Carine van Vuure and Anke van Doremalen of Sonac BV look at sources of cholesterol for shrimp.
Aquaculture is one of the fastest growing industries in food production. However, the future of this growth will depend largely on availability of raw materials and development of new nutrient sources from vegetable or animal origin.
One of the essential nutrients for shrimp is cholesterol. Driven by the increasing scarcity of conventional sources of cholesterol, Sonac recently developed Phosterol. This hydrolyzed protein of animal origin is produced in accordance with all relevant EU regulations and is readily available from renewable natural sources. The uniqueness of Phosterol lies in the natural combination of cholesterol and phospholipids. This is backed by trials on shrimp that have shown a strong synergy between cholesterol and phospholipids, the two main components of Phosterol.
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| Natural sources of cholesterol, phospholipids and proteins |