Krill Canada Corporation

Nutrition

Krill contains all of the essential amino fatty acids required by salmon and trout to survive. In effect it exceeds their daily requirements of amino fatty acids. In addition it contains abundant proportions of highly unsaturated fatty acids, a large part of which are the Omega 3 fatty acids which comprise approximately 40% by weight of all fatty acids contained in the organism. Omega 3 fatty acids have been demonstrated to be essential in diets that promote growth and survival of most cultured species.

Krill is also rich in pigment astaxanthin, a carotenoid shown to improve flesh color and exterior coloration of ornamental fish. Krill contains on the average 100 to 300 parts per million (ppm=mg/1) of this carotenoid. It is this pigment that gives the Salmon and other species their firm red-pink better tasting flesh. Superior flesh color and taste is a proven result of feeding Krill over commercially prepared diets that do not contain it.

Other research indicates that Krill, added to the diet of salmon and trout broodstock, has a direct effect on healthier eggs and offspring, reducing losses and fungal diseases.

Other applications are in the manufacturing of micro encapsulated food for post larval shrimp and prawn diets, various specialty diets for marine and tropical fish feeds and as a taste attractant in commercial diets to enhance feeding. many public and research aquariums use plankton whole and as a supplememt for numerous aquatic species. Future uses include fish bait, health food supplement and food for humans.