Innovative Research: Krill Meal Enhances Wound Healing and Scarring in Atlantic Salmon

Atlantic salmon farmers may benefit from a game-changing study that reveals the positive impact of QRILL Aqua, a krill meal supplement, on fish health and product quality. Conducted by a collaborative team of researchers from the Atlantic Veterinary College (UPEI), Dalhousie University, and Aker QRILL Company, the study demonstrates that incorporating krill meal into low fishmeal diets not only supports growth and nutrient utilization but also enhances fillet quality.

A Sustainability-Focused Feeding Approach

As the aquaculture industry shifts toward a more sustainable future, the predominant use of plant-based feeds—while economical—presents challenges for salmon farmers. Issues such as decreased palatability, nutrient imbalances, and a heightened dependency on synthetic additives can compromise fish health. This study addresses those challenges.

According to Mark D. Fast, PhD, a Professor at UPEI:

“Our findings show that higher inclusion of QRILL Aqua in low-fishmeal diets preserves fish growth and nutrient use — but importantly also leads to reduced scarring and improved gross appearance of wounds, which helps to improve fillet quality and reduces economic losses for producers.”

Kiranpreet Kaur, Director of R&D at Aker QRILL Company, further emphasizes:

“This research shows that QRILL Aqua can maintain high fish performance in plant-based diets with low fish meal. It’s a functional ingredient that delivers both nutritional and environmental benefits.”

Key Study Findings

The 25-week trial examined three diet variations containing 0%, 8%, and 12% krill meal (QRILL Aqua) alongside low fishmeal inclusion (10%). The outcomes for salmon fed the krill meal diets were striking:

• Demand for plant protein, lipid supplements, micronutrient additives, and synthetic astaxanthin decreased by 33% compared to the control group.
• Fillet pigmentation improved significantly with the 12% krill meal inclusion.
• Healed wounds exhibited more uniform skin color at the 12% inclusion level, potentially lowering fillet downgrading rates.

“The improved external appearance in the krill meal high-inclusion group suggests potential for supporting product quality and mitigating economic losses,” states Kaur. “Uniform skin and fillet appearance hold significant importance for market value and consumer perception.”

This groundbreaking study, titled Effects of dietary inclusion of Antarctic krill (Euphausia superba) meal in low fishmeal diets on Atlantic salmon (Salmo salar L.) growth, nutrient utilization, fillet quality, and wound healing capacity, is published in the Aquaculture Report.