MILWAUKEE — Researchers at the University of Wisconsin-Milwaukee School of Freshwater Sciences are looking to black soldier fly oil as a way to improve fish nutrition.
This research is aimed at assisting aquaculture farmers and is funded by the Wisconsin Sea Grant.
What you need to know UWM School of Freshwater Sciences is using black soldier fry oil to replace corn oil to produce fish food more cheaply
PhD student Alex Gregory said purchasing fish feed is about 60% of a farm’s operating costs.
Don Van Den, a professor at Wisconsin State University, said fish nutrition is also important because it helps maintain populations of certain fish species, such as yellow perch, which is essential for Friday’s fish fry.
Alex Gregory is researching aquaculture and nutrition for his PhD program. Corn oil is typically used to make fish food, Gregory said.
“We’re testing whether this Black Soldier fly oil can supplement this corn oil. Black Soldier fly oil has a healthy amount of fatty acids that we need. Because it’s included in the ratio and it’s cheap,” Gregory said.
Black Soldier Fry oil comes out as a solid, so Gregory adds menhaden (fish) oil to mix it into a liquid. It is then combined with multiple starches.
The goal is to see if this type of insect oil can be used as a main ingredient in fish feed.
Gregory said he wanted to participate in this study to help bring about change for fish farmers.
“Fish food is very expensive,” Gregory said. “That’s 60% of our business, so we know that and we think staying in this lab and continuing to work here is where we can make the biggest difference.”
Dong Fang Deng is a professor of nutrition in the School of Freshwater Sciences. She said black soldier frying oil can also be produced from food waste. This makes recycling easier.
Deng Xiaoping said fish nutrition is also important because it helps maintain population levels of certain fish species, such as yellow perch.
“You can’t go wrong with a Friday fish fry. Traditionally, sea bass was used, but now you can hardly find yellow sea bass on a Friday fish fry menu at a restaurant. “It is not only economically and environmentally important, but also culturally important,” Deng Xiaoping said.
Working on fish nutrition has given Gregory a new passion.
“I want to continue to stay within the range of freshwater species,” Gregory said. “A lot is already being done on the ocean side, so I would like to continue research on freshwater.”
Gregory said he also hopes to someday teach others what he has learned and foster growth in the field of freshwater science.
