7/20/2022
HTO2, Skretting's functional diet, supports sea bass and sea bream during periods of high temperatures and low oxygen levels.
HTO2, tu mejor aliado para el verano
Según el último informe de la WWF publicado en 2021, el mar Mediterráneo se está calentando un 20% más rápido que la media mundial. Esta información coincide con los niveles récord de temperatura que se han alcanzado en nuestras costas durante los últimos años.
According to the latest WWF report published in 2021, the Mediterranean Sea is warming 20% faster than the global average. This information is in line with the record temperature levels that have been reached along our coasts in recent years.
Sea bass and sea bream remain the most widely farmed fish species in Mediterranean countries with great commercial and social importance. During part of the summer, many of the fish populations face sub-optimal water temperatures or low dissolved oxygen levels which can lead to health issues. Although mortality from these events does not tend to be very high, they are often quite long episodes, causing economic losses to farmers due to reduced growth performance, higher feed conversion ratio and lower quality of the final product. In addition, it may be a potential access to secondary issues that can result in increased mortality.
As the economic implications for fish farmers can be significant, Skretting reminds the use of HTO2 functional diet to support specifically sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) against the adversities caused by high water temperatures and low oxygen availability.
HTO2 diet is a Skretting solution since 2018 based on three main aspects: increasing oxygen availability, restoring gut structure, and increasing antioxidant status. The goal is to improve the health status of the fish in adverse environmental conditions.
"Reduced oxygen levels, resulting from water temperatures above 24-25°C have proven to be very limiting for sea bass growth and above 26-27°C can affect sea bream performance in farming systems. Skretting has provided conclusive evidence through a series of trials that HTO2 counteracts this situation. It not only ensures the continuation of normal intestinal function, but also helps to increase growth rates while reducing conversion rates", explains Julio Docando, Product Manager at Skretting Spain.
At high temperatures, the intestinal walls become thinner and more permeable. Consequently, their structure becomes less complex, and the surface area is reduced, which can lead to the loss of essential nutrients, as well as the migration of inflammatory cells into the intestine. HTO2 works by restoring intestinal structure, allowing fish to continue growing. HTO2 is also formulated with a higher content of natural fat-soluble antioxidants to restore the antioxidant capacity of sea bass and sea bream during periods of high-water temperatures.
Following the Health Diets developed by Skretting AI (Aquaculture Innovation), HTO2 contains specifically selected functional ingredients that work synergistically to enhance the ability of both species and deal with high temperatures and low oxygen levels.
We recommend that HTO2 is included as part of a structured, holistic plan to optimize performance and health management. It should be used proactively and, ideally, should prepare fish before a risk appears. It is recommended to start using it before the water temperature reaches 24-25°C for sea bass and before 26-27°C for sea bream, as well as oxygen levels below 4 mg/L and manage it continuously during the risk period.
Skretting is focused on complete solutions, combining high quality targeted nutrition with the most beneficial functional ingredients. High water temperatures are a major seasonal challenge for producers of marine species throughout the Mediterranean. Skretting, through HTO2, proposes to the industry this nutritional strategy to mitigate and prepare fish for adverse conditions.
More info about HTO2?
For more information about this diet or another functional diet, please contac with our health specialists