ISSUE FOCUS 72 FEED & ADDITIVE MAGAZINE August 2025 Juiciness p = 0.0002 Score Control 4.2 4.0 3.8 3.6 3.4 3.2 3.0 b a BSFL Firmness p = 0.02 Score 4.2 4.0 3.8 3.6 3.4 3.2 3.0 b a Control BSFL Firmness p = 0.0006 Newton*s 280 270 260 250 240 230 220 210 Standart b a BSFL Gaping p = 0.02 Score 2.0 1.5 1.0 b a Standart BSFL satisfaction. A panel comprising 50 tasters was thus asked to rate the baked fillets in a sensory assessment. RESULTS The results showed improvements of 9.6% in body weight and 12.5% in head on/gutted fish based on feed with ProteinX. The slaughter yield (gutted weight / body weight*100%) was statistically relevantly higher for the insect-fed salmon than for the control group. In addition, greater firmness and less gaping were recorded for salmon fed ProteinX-based feed (Figure 1). In the taste test, two-thirds preferred the salmon that was fed a ProteinX-based diet. Juiciness and firmness were rated as shown on Figure 2. It should be noted that these positive outcomes were achievable exclusively with the inclusion of ProteinX, and not with other protein sources. Figure 1. ProteinX delivers improved fillet quality Figure 2. Tasters rate the sensory properties of ProteinX highly
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