{"id":57603,"date":"2026-07-10T10:04:37","date_gmt":"2026-07-10T10:04:37","guid":{"rendered":"https:\/\/matis.is\/?p=57603"},"modified":"2026-07-10T10:23:14","modified_gmt":"2026-07-10T10:23:14","slug":"near-infrared-spectroscopy-for-prediction-of-fishmeal-digestibility-in-fish-feed-formulations-naer-innraud-litrofsgreining-til-ad-spa-fyrir-um-meltanleika-fiskimjols-i-fiskeldisfodri","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/skyrsla\/near-infrared-spectroscopy-for-prediction-of-fishmeal-digestibility-in-fish-feed-formulations-naer-innraud-litrofsgreining-til-ad-spa-fyrir-um-meltanleika-fiskimjols-i-fiskeldisfodri\/","title":{"rendered":"Near infrared spectroscopy for prediction of fishmeal digestibility in fish feed formulations \/ N\u00e6r-innrau\u00f0 litr\u00f3fsgreining til a\u00f0 sp\u00e1 fyrir um meltanleika fiskimj\u00f6ls \u00ed fiskeldisf\u00f3\u00f0ri"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Aquaculture is one of the world&#8217;s fastest-growing food production sectors, and the efficient evaluation of feed ingredient quality is essential for sustainable expansion. Fishmeal remains a critical protein and energy source in aquafeed formulations, yet conventional methods for assessing its chemical composition and digestibility are time-consuming, expensive, and require specialist laboratory infrastructure. Near infrared (NIR) spectroscopy offers a rapid, non-destructive alternative with well-established applications across the broader seafood industry. This study screened the potential of NIR spectroscopy to predict the chemical composition, protein quality, digestibility, and fish growth performance of 26 commercially produced fishmeal samples representing diverse species origins and production methods.<br>_____<br><br>Fiskeldi \u00ed heiminum er \u00ed mikilli s\u00f3kn og hefur \u00e1 s\u00ed\u00f0ustu \u00e1ratugum vaxi\u00f0 hva\u00f0 hra\u00f0ast allra greina \u00ed matv\u00e6laframlei\u00f0slu. \u00c1 heimsv\u00edsu hefur fiskeldi vaxi\u00f0 a\u00f0 me\u00f0altali um 6,7% \u00e1 \u00e1ri s\u00ed\u00f0ustu 30 \u00e1r. Fiskeldisf\u00f3\u00f0ur hefur a\u00f0 sama skapi veri\u00f0 \u00ed mikilli \u00fer\u00f3un, enda eru innihaldsefnin sem notu\u00f0 eru \u00ed f\u00f3\u00f0ur takm\u00f6rku\u00f0, \u00feau bera almennt \u00e1byrg\u00f0 \u00e1 st\u00e6rstum hluta kostna\u00f0ar og meirihluta kolefnisspors fiskeldis. N\u00e1nast allt \u00fea\u00f0 fiskimj\u00f6l sem framleitt er \u00e1 \u00cdslandi er n\u00fdtt sem innihaldsefni \u00ed laxeldisf\u00f3\u00f0ur, \u00fear sem \u00fea\u00f0 er mikilv\u00e6gasti pr\u00f3tein- og orkugjafinn \u00ed f\u00f3\u00f0rinu. Fiskimj\u00f6li\u00f0 er almennt ver\u00f0lagt samkv\u00e6mt pr\u00f3teininnihaldi, en mat \u00e1 g\u00e6\u00f0um mj\u00f6lsins hva\u00f0 var\u00f0ar t.d. efnasamsetningu, meltanleika og \u00e1hrifum \u00e1 v\u00f6xt fiska er t\u00edmafrekt, kostna\u00f0arsamt og krefst s\u00e9rh\u00e6f\u00f0s b\u00fana\u00f0ar. N\u00e6r-innrau\u00f0 (NIR) litr\u00f3fsgreining b\u00fd\u00f0ur hins vegar upp \u00e1 hra\u00f0ar greiningar \u00e1 innihaldsefnum og g\u00e6\u00f0um, og hefur veri\u00f0 notu\u00f0 v\u00ed\u00f0a \u00ed sj\u00e1var\u00fatvegi. Auk \u00feess a\u00f0 vera skj\u00f3tvirk og \u00f3d\u00fdr a\u00f0fer\u00f0, \u00fe\u00e1 hefur NIR ekki \u00e1hrif \u00e1 hr\u00e1efni\u00f0 sj\u00e1lft, \u00fe.e.a.s. krefst \u00feess ekki a\u00f0 taka s\u00fdni og gera \u00feau \u00f3h\u00e6f til marka\u00f0ssetningar. N\u00e1nast allar fiskimj\u00f6lsverksmi\u00f0jur landsins eiga s\u00edn eigin NIR t\u00e6ki, sem eru n\u00fdtt til innra eftirlits, s.s. til a\u00f0 fylgjast me\u00f0 efnasamsetningu og \u00f6\u00f0rum g\u00e6\u00f0a\u00fe\u00e1ttum. \u00cd \u00feessari ranns\u00f3kn var kanna\u00f0 hvort NIR litr\u00f3fsgreining g\u00e6ti sp\u00e1\u00f0 fyrir um efnasamsetningu, g\u00e6\u00f0i, meltanleika og vaxtavi\u00f0br\u00f6g\u00f0 laxa (<em>Salmo salar<\/em>) me\u00f0 \u00fev\u00ed a\u00f0 safna 26 fiskmj\u00f6lss\u00fdnum af mismunandi ger\u00f0um og g\u00e6\u00f0um fr\u00e1 innlendum og erlendum framlei\u00f0endum. Fiskimj\u00f6li\u00f0 var svo n\u00fdtt til a\u00f0 framlei\u00f0a laxeldisf\u00f3\u00f0ur eftir s\u00f6mu form\u00falunni\/uppskriftinni, sem svo var nota\u00f0 \u00ed vaxtar- og meltanleikatilraunir me\u00f0 lifandi fisk. Markmi\u00f0i\u00f0 var a\u00f0 sj\u00e1 hvort m\u00f6gulegt v\u00e6ri a\u00f0 \u00fer\u00f3a sp\u00e1l\u00edkan sem g\u00e6ti meti\u00f0 g\u00e6\u00f0i fiskimj\u00f6ls sem innihaldsefnis \u00ed laxeldisf\u00f3\u00f0ur, sem \u00fe\u00e1 m\u00f6gulega g\u00e6ti veri\u00f0 n\u00fdtt til a\u00f0 stu\u00f0la a\u00f0 auknum g\u00e6\u00f0um og til a\u00f0 hj\u00e1lpa til vi\u00f0 a\u00f0 \u00e1kvar\u00f0a ver\u00f0m\u00e6ti fiskimj\u00f6ls \u00ed framt\u00ed\u00f0inni.<br><\/p>","protected":false},"excerpt":{"rendered":"<p>Aquaculture is one of the world&#8217;s fastest-growing food production sectors, and the efficient evaluation of feed ingredient quality is essential [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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