Novel protein and lipid sources in animal nutrition

Applications in aquaculture, livestock feed and pet food

Volume Editor:
Cristina Murcia
Feed and pet food systems stand at a decisive crossroads. Climate pressure, resource constraints, regulatory evolution, and shifting market expectations are reshaping how protein and lipid sources are evaluated and implemented. This volume delivers a structured and interdisciplinary assessment of novel ingredients—including insects, algae, agricultural by-products, microbial- and plant-derived sources —across livestock, aquaculture, and companion animal nutrition. It addresses nutritional performance, oxidative stability, functional properties, regulatory pathways, sustainability trade-offs, and market dynamics. By integrating scientific evidence, decision-modelling approaches, and industry case studies, the book enables readers to translate innovation into robust, economically viable, and environmentally responsible solutions.
Copyright Year:
2026
E-Book (PDF)
Availability:
Not Yet Published
ISBN:
978-90-04-69282-4
Publication:
31 Jul 2026
Hardback
Availability:
Not Yet Published
ISBN:
978-90-04-69281-7
Publication:
21 Aug 2026
Cover Novel protein and lipid sources in animal nutrition

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About MyBook
Dr Cristina Murcia holds a PhD in Chemistry (University of Bonn, Germany) and is currently Senior Technical Service Manager at Kemin Pet Food and Rendering. She specialized in feed and pet food systems, applying fundamental science to ingredient stability, shelf life, food safety, and sustainable industrial practice.
Acknowledgements
Figures and tables
Notes on contributors
Notes on external reviewers

Part 1: Introduction and foundations

1 – Introduction: The case for novel ingredients in feed and pet food
 C. Murcia
2 – Reader’s guide
 C. Murcia

Part 2: Sources of novel proteins and lipids

3 – From soybean to insects: Nutritional characterization of emerging protein sources
 F.D. Henne
4 – Lipids in animal nutrition: Sources, fatty acid profiles and practical considerations
 F.D. Henne

Part 3: Stability concerns and shelf-life of novel ingredients

5 – Lipid oxidation as a quality factor in food: Reactions and products, degradation effects, and analysis
 K.M. Schaich
6 – Protein co-oxidation in food and feed: Degradation of quality, reactions and products, and analyses
 K.M. Schaich

Part 4: Applications in animal nutrition

7 – Insect-based ingredients in fish nutrition
 C. Aragão, A. Basto, S. Moutinho and L.M.P. Valente
8 – Use of bacterial proteins from fermentation technologies in aquaculture nutrition
 M. Longshaw, A. Chalaris, M. Reshetiuk
9 – Microalgae and macroalgae as functional ingredients in fish nutrition
 C. Aragão, R. Teodósio, A.T. Gonçalves and S. Engrola
10 – Microalgae and macroalgae as functional ingredients in shrimp nutrition
 A. Barreto, A.T. Gonçalves and R.J.M. Rocha
11 – The multifaceted value of camelina oil as a novel aquafeed ingredient
 S.K. Das and L. Nankervis
12 – Current status and future horizons in sustainable aquafeed certification and circular production practices
 M.D. Cyrus, R.C. Neil, K. Condon and L. Nankervis
13 – Are insects sensory-friendly as pet food ingredients? Approaches to increase acceptability
 V. Pinilla, M. Sepúlveda, V. Villanueva, B. Padilla, S. Castro, C. Valenzuela
14 – Use of bacterial proteins from fermentation technologies in pet nutrition
 M. Longshaw, R. Alexa, M. Tesla, Z. Salimi, A.M.M de Matos, L. Giver and A.P. Wesker
15 – Emerging and underutilized aquatic ingredients in canine nutrition
 A.R.J. Cabrita and A.J.M. Fonseca
16 – Pulse proteins for pet dogs and cats
 A. Rankovic, A.K. Shoveller, G. Bosch
17 – Mushrooms in pet food: Potential, applications and current limitations
 F.D. Henne and F. Zorn
18 – Insect-based ingredients in livestock feed
 B. Palumbo and A. Dalle Zotte
19 – Microbial proteins from biomass fermentation used in livestock rearing
 M. Longshaw and M. Reshetiuk
20 – Algae as sustainable source of ingredients for livestock feed
 E.M. Melchor-Martínez, A.G. Reyes-Alvarado, O.J. Portillo-Castillo, V.M. Rivas-Galindo, R. Parra-Saldívar
21 – Utilization of agricultural waste for enhancing livestock nutrition
 E.M. Melchor-Martínez, A.G. Reyes-Alvarado, O.J. Portillo-Castillo, V.M. Rivas-Galindo, R. Parra-Saldívar
22 – Camelina sativa in livestock feeding: Opportunities and challenges
 E. Murcia García

Part 5: Regulatory framework

23 – Use of innovative feed in the EU: Legal enablers and restrictions
 A. Bouxin
24 - Regulatory pathways for animal feed and pet food ingredients in the US and Canada
 K. Valm
25 – Navigating the regulatory landscape for novel feed and pet food ingredients in China
 X. Li

Part 6: Sustainability and decision-making strategies

26 – Sustainability perspectives on novel feed ingredients for livestock and pet food production
 S. Siddique and N. Pelletier
27 – Holistic decision modeling for sustainable livestock feed and pet food systems: integrating predictive tools and a human ecology perspective
 C. Whitney and Eike Luedeling

Part 7: Market insights in feed and pet food

28 – Innovation in pet food: Era of new ingredients
 E.A. Tretyakova
29 – Global compound feed market overview
 D.G. Yildiz

Part 8: Case studies from industry

30 – Success stories in integrating novel ingredients in pet food
 C. Murcia
31 – From inspiration to transformation: stories of change with insect-based dog food
 A. Carlson
32 – A journey toward sustainable pet nutrition: Implementing microbial protein
 S. Scherber and J. Wimmers
33 – Novel protein ingredients in pet food: A manufacturer’s perspective on innovation, nutrition, and consumer acceptance
 M.L. Rettenbeck
34 – Fermentation derived proteins in superpremium pet food: a step forward with Corynebacterium glutamicum
 J. García Álvarez
35 – The role of novel protein and lipid sources in the feed industry
 D.G. Yildiz

Part 9: Conclusions and broader impact

36 – Conclusions: A resource for the future
 C. Murcia
37 – Sustainability and the sustainable development goals: How this book contributes
 C. Murcia

Index

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Publisher:
Wageningen Academic
Language:
English
DOI:
https://doi.org/10.1163/9789004692824

Manufacturer information:
Koninklijke Brill B.V. 
Plantijnstraat 2
2321 JC
Leiden / The Netherlands
productsafety@degruyterbrill.com