“Researchers at John Hopkins Bloomberg School of Public Health found that average protein and calorie retention across nine types of farmed fish and shrimp are lower than chickens and similar to pig and cattle production. They estimate that 19 percent of protein and 10 percent of calories in feed for aquatic species are ultimately made […]
via Findings About “Lower Protein and Calorie Retention for Farmed Seafood and Livestock” — Scotland&Me
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