Brett Glencross

Deputy Director and Institute of Aquaculture, University of Stirling

Professor Brett Glencross is the Deputy Director and also the Professor of Nutrition at the Institute of Aquaculture at the University of Stirling in Scotland, having joined the Institute in early 2016. Over the past 20 years he has worked in various academic and industrial roles across Australia, China, Japan, Vietnam, Cambodia, Thailand, France, Canada and Scotland.

Throughout his career he has worked closely with many major international aquaculture feed companies throughout Australia, Asia and Europe. He was one of the former editors of the journal Aquaculture Nutrition from 2008 to 2016. He is also the current Deputy Chair of the Scientific Committee of the International Society for Fish Nutrition and Feeding (ISFNF).

His research background spans the development of bioactives for use in feeds, the application of functional feeds for animal health, refining knowledge on bioenergetics, essential amino acid and fatty acid requirements in both fish and shrimp, the use of nutritional modelling strategies and undertaking raw material evaluation in both fish and shrimp. He has Honours and Masters Degrees in Biochemistry from the University of Western Australia and a PhD in Animal Nutrition from the University of Queensland

 

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Panel discussion: What is holding back the use of processed animal protein in farmed fish?

Researchers argue that supplementation of low protein diets with amino acids could enable more sustainable animal production systems. They say partial substitution of soybean meal by amino acids allows a reduction in EU reliance on soybean imports from South America, and elsewhere. The thinking is that economies of scale will kick in on the cost front.

Apart from contributing to protein rich feedstuffs substitution, amino acids are said to also positively influence animal metabolism and reduce the nitrogen upload into the environment.  However, the successful implementation of reduced crude protein diets in this way relies on a deep knowledge of amino acid requirements.