Soborova, Olha M.Antoshkin, K. M.Kudelina, Olha Yu.Соборова, Ольга МихайлівнаКуделіна, Ольга Юріївна2026-03-092026-03-092025Soborova O. M., Antoshkin K. M., Kudelina O. Y. Prospects for using fermented fishmeal in aquaculture. Екологічний стан навколишнього середовища та раціональне природокористування в контексті сталого розвитку : матеріали VIІI Міжнар. наук.-практ. конф. (Херсон. 30–31 жовт. 2025 р.) до дня пам’яті д-ра с.-г. наук, проф. Пилипенка Юрія Володимировича. Одеса : Олді+, 2025. С. 198–200.https://dspace.onu.edu.ua/handle/123456789/43693Modern aquaculture faces serious limitations in the availability of high-quality protein feeds due to declining commercial fish stocks and increasing the competition for fishmeal raw materials. At the same time, the volume of fish waste generated during processing and cutting is increasing, and often remains unused. Under these conditions, the development of alternative feed components – such as fermented fishmeal obtained from secondary raw materials and subjected to fermentation – is becoming particularly urgent. Fermented fishmeal (FFM) is a product obtained through controlled enzymatic or microbiological hydrolysis of fish raw materials, which increases the protein biological value, improves its digestibility, and reduces the content of insoluble fractions.enaquaculturehigh-quality protein feedalternative feed componentsfermented fishmeal (FFM)fishmeal raw materialsfishmeal productionjuvenile fish dietArticle