Krill Meal in Aquaculture and Animal Nutrition: Functionality, Developments, and Usage Trends

Highlights: 

• Introduction 
• Rich in protein and omega-3s 
• Sustainably harvested from the ocean 

Krill meal is becoming a key ingredient in animal and aquaculture feed because of its high nutritional value and digestibility. It is made from Antarctic krill, a small crustacean found in large numbers in the Southern Ocean. While it may seem like just another protein source, krill meal plays a special role due to its combination of protein, omega-3 fatty acids, chitin, and natural astaxanthin. This blog looks closely at how krill meal is being used in feed applications, the science behind its benefits, and how industry players are adapting to changes and developments in the industry. 

Nutritional Benefits Driving Feed Applications 

Krill meal contains about 60% protein and a good amount of marine-based omega-3 fatty acids, especially EPA and DHA. These are essential for healthy growth and development of fish and shrimp. The omega-3s in krill are bound to phospholipids, making them easier to absorb than those found in fish oil, which are mostly in the triglyceride form. In aquaculture, this helps improve feed efficiency, growth performance, and overall animal health. 

The presence of chitin, a natural fiber from the krill's exoskeleton, adds another layer of value. Chitin supports gut health ands work as a natural immune booster in fish and livestock. Astaxanthin, a natural antioxidant that gives krill its reddish color, has been associated with improved stress resistance and stronger immunity in aquatic species. 

Because of this nutrient mix, krill meal is used in feeds for salmon, trout, shrimp, pigs, and poultry. Feed manufacturers often blend krill meal with other protein ingredients to improve palatability, feed intake, and nutrient uptake. Its strong scent and taste also encourage animals to eat more, which is helpful when other plant-based proteins are used that can reduce appetite. The krill meal industry accounted for $208.4 million in 2023 and is anticipated to reach $416.5 million by 2035, citing a CAGR of 6% during 2024-2035. 

Processing, Sustainability, and Supply 

Krill harvesting is done mainly in the Southern Ocean under strict control from the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR). Only a few companies, such as Aker BioMarine, are licensed to harvest krill on a large scale. This helps keep harvesting sustainable and ensures that marine ecosystems are not disturbed. 

Krill is usually processed into meal directly on the harvesting ships using advanced equipment. This reduces the time between catch and processing, which helps preserve nutrient quality. Some companies use a method called enzymatic hydrolysis, which further increases the digestibility of the final product. 

There have been growing concerns about overfishing, but reports from CCAMLR and researchers say the current harvesting levels are well below the safe limit. Still, companies working with krill meal are under constant pressure to prove that their practices are both traceable and environmentally sound. Certifications such as Marine Stewardship Council (MSC) help address these concerns. 

Exploring the Industry Shifts 

In May 2025, Aker BioMarine announced the launch of a new krill-based protein concentrate aimed at improving growth rates in juvenile salmon. This new product is reported to have a higher concentration of digestible amino acids compared to regular krill meal. The development comes after several feed trials in Norway, where improved feed conversion ratios and reduced mortality rates were observed. 

Around the same time, Skretting and Nofima concluded a three-year collaborative study in late 2024, which explored the impact of krill meal on the gut health of Atlantic salmon. The study showed that krill-based diets supported gut lining structure and microbial balance, especially under stress conditions like temperature fluctuations and feed changes. 

Meanwhile, several feed producers in Asia are exploring krill meal as an alternative to fishmeal, especially in high-value shrimp diets. Rising pressure on fishmeal prices and supply has made krill meal a promising supplement, although the higher cost is a limiting factor for widespread use in lower-end feed applications. 

Challenges and Considerations in Use 

Despite its benefits, the use of krill meals comes with limitations. One of the biggest issues is price. Krill meals are more expensive than traditional fishmeal or soybean meals, which limits their use in bulk feeds. Feed manufacturers usually include krill meals in small amounts to enhance feed quality rather than as the main protein source. 

Simultaneously, with only a few players licensed to harvest krill, the global supply is restricted. Weather conditions in the Antarctic can also disrupt harvesting, leading to supply chain gaps. This makes it important for feed manufacturers to build flexibility into their sourcing strategies and invest in ingredient research to balance cost, availability, and performance. 

The awareness around sustainability and marine ecosystem protection is also forcing businesses to be more transparent. Brands working with krill are expected to show clear proof of responsible harvesting, processing, and supply chain practices. Digital traceability tools and third-party audits are now common features in supplier agreements. 

Summing up 

Krill meal is not just another feed ingredient—it brings together multiple benefits that support animal health, performance, and feed quality. Its rich content of protein, omega-3s, chitin, and antioxidants makes it valuable in both aquaculture and livestock nutrition. But its use depends heavily on sustainable sourcing, controlled harvesting, and cost management. With recent researches showing that krill meal can improve growth and gut health, it’s gaining interest in the feed industry. But its wider use is likely to depend on stable supply and good pricing. 

Contact our experts for an in-depth understanding of how the krill meal industry is transforming.

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