DNA Baits The Bug Boilie Shelf Life

DNA Baits The Bug Boilie Shelf Life

Back in 2017, a change in EU legislation finally allowed the use of processed animal proteins from insects to be used in the aquaculture feed industry. This opened up a whole new world of sustainable protein sources such as the unique meat hydrolysates which offer a unique savoury taste profile that the fish are unlikely to have come across before. This bait is unique in the sense that although its design uses cutting edge ingredients, it still has that old school smell and taste which screams big carp.

The smell of the bug is not what you may expect from its name, DNA have smoothed out the aroma of the bait with a creamy, powdered taste enhancer, along with a unique and proven flavour blend they have successfully used for years. This combination gives the bait an almost creamy, chocolate malt-type of aroma. If you’re brave enough to taste it, you’ll be greeted with a lovely nutty, creamy flavour that certainly isn’t expected.

The chosen meal producer uses a very consistent substrate made up of spoils from the brewing industry. Through this method, you can control the fat content and protein levels of the finished product. Most insect meals available are high in fat (around 35-40% compared to, say, 10-15% in fishmeal), and although these are quite good fats, they are not quite the right type for aquaculture. This means they have a bit less alpha-linolenic acid (one of the omega 3 acids) as opposed to the more rounded profile of the omega 3s found in fishmeals. DNA preferred their meal to be completely defatted, meaning they could control the amount of the nutritionally required omega 3s in the bait by adding oil to the mix at the production stage which, in turn, means they are using a meal higher in protein than others on the market, along with more nutritional fats.

In the bait is a powdered and liquid version of an extremely high-quality poultry meat hydrolysate. This is completely different to the current poultry liver hydrolysates that are quite widely used now in bait. These hydrolysates are both incredibly soluble, containing almost 0% fat, which gives a fantastic free amino profile, stimulating both olfactory (smell) and gustatory (taste) receptors in all cyprinids. Alongside these, DNA have added a lovely powdered fermented maize hydrolysate that also improves palatability, solubility and adds an incredible taste profile to the bait