olAquaculture | Tecnovit



Aquaculture represents the world's fastest growing food production sector. In this context, with an ever-expanding human population and a growing demand for high quality protein, aquaculture has emerged as the best alternative to sustainably meet this demand. However, intensification of production, associated with the effects of climate change, may lead to an increase in the incidence of infectious and parasitic diseases, as well as affect animal welfare. In view of this situation, an integrated nutritional approach to the problems associated with production is presented as an alternative and/or complementary tool to traditional chemical treatments, making it possible to improve production yields on farms from a sustainable and eco-efficient perspective.


In the coming years, aquaculture nutrition will face unprecedented challenges. The inevitable substitution of ingredients of marine origin, the increase in raw material costs and new health challenges will mark a turning point in production, to which companies must be able to respond in order to keep up with the pace of the sector. Tecnovit has been working for years to help the aquaculture sector with developed tailor-made nutritional solutions based on an in-depth study of animal physiology, pathogen-host interaction and key performance indicators. Thanks to the synergistic action of the active substances in our products we work on:

  • Boosting the immune response of mucous membranes (gills, skin and intestine) against external attacks.
  • Stimulating systemic immunity to infectious and parasitic challenges.
  • Protecting gut health and maintaining the balance of microbiota.
  • Improving feed digestibility and reducing costs.
  • Safeguarding liver health by preventing the accumulation of fat and toxins.
  • Promoting animal welfare and increasing resistance to stress.
  • Optimising growth and production performance.
  • Preserving the quality of feed, to avoid the occurrence of undesirable effects in animals and maximise its nutritional potential.
  • Preventing oxidation, prolonging shelf life and improving meat quality through functional additives.