Using food by-products to feed pigs and fish more sustainably

The project will focus on two main objectives:

1. The inclusion of by-products of mushroom cultivation in animal feed as sources of protein.
2.  Evaluating whether mushroom meals, can be used as functional, sustainable and environmentally friendly ingredients to treat weaning syndrome in piglets and improve resistance to stress and bacterial infections in farmed fish. Considering their high content of bioactive compounds which can act as potent antioxidants, antimicrobials and immunomodulators.

The project will not only focus on using by-products from La Rioja’s edible mushroom production, but will also analyse the sustainability of its strategy through a life-cycle analysis of the production process of various mushrooms, farmed fish and piglets. Aiming to highlight the benefits and environmental impacts associated with this dietary alternative compared to conventional diets.

The Green Blue Circle project will provide new and underexploited raw material sources for the agri-food sector, while contributing to waste reduction. Assessing the environmental sustainability of using waste from pig and aquaculture production as a substrate for mushroom production. With the purpose of favouring a more sustainable and innovative industry.

The Green Blue Circle project will have a duration of two years, and has been received 368,000 euros of financial support. It involves CTICH (Autol, La Rioja) and IRTA, under their programs for Sustainability in biosystems, Animal Nutrition and Aquaculture.

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Source: “SUBPRODUCTOS DE LA PRODUCCIÓN DE SETAS PARA ALIMENTAR CERDOS Y PECES DE FORMA MÁS SOSTENIBLE”