A review of amino acid levels in fish meal

Dhanapong Sangsue , Sheila Ramos, and Rob Payne

Evonik (SEA) Pte. Ltd. Singapore

A review of amino

acid levels in

fishmeal in

Southeast Asia

feed additives - amino acids and more. Topic and Date | 14 February 2012 Page 2

Contents

> Introduction

> Overview of fishmeal quality from 2009 – 2011

> Data analyses and Impact

> Summary and Discussion

> Take home messages


Introduction

> Finfish and Crustacean production (FAO, 2008)

1950 less than 1 mil tons

2008 38.8 mil tons

2023 120 mil tons

> This rapid and amazing growth also comes with growing pains

sustainability questions (environment, productivity)

use of marine product, i.e. fishmeal

growing ~7% per year


Introduction

> Use of fishmeal is still common practice due to its excellent properties

> Good source of amino acids

> Good source of essential fatty acids, phospholipids

> High digestibility and impact on palatability

> However, feeding high levels of fishmeal may not be environmentally sustainable unless we make proper use of it

> Therefore we need to understand fishmeal value clearly


Objectives

> To give an updated information about the quality of locally produced

fishmeal and its variation among the countries in the region

> To explain how to analyze, control, and make use of the local fishmeal

correctly


Main factors affecting

ingredient value

Nutrient variation

Average nutrient

content

Raw material

value

Raw material

cost per ton


Main factors affecting ingredient

value

> Raw material costs per ton appeared to be the first factor, while

> Analyses for average nutrient contents should be done in routine, however

> Nutrient variation can not be ignored

> Low variation ingredients are good ingredients

> High variation ingredients need to be managed


How does ingredient variation

impact animal production?


How does ingredient variation impact

aquaculture production?

> Impacts practically all aspects of aquaculture production!!

> Purchasing

> Quality control

> Feed formulation

> Feed production

> Aquaculture production

> Processing

> Feed costs contribute ~ 60% of the total production cost


Overview of fishmeal quality in SEA

from 2009 - 2011

Source: Evonik’s database (2012)

12.493.631.712.71Val

11.915.282.424.03Leu

40.5858.871.282.27Ile

7.724.532.263.37Arg

18.430.850.280.60Trp

10.103.041.552.36Thr

13.755.782.124.16Lys

12.522.721.212.01M+C

12.630.700.300.52Cys

13.062.090.581.50Met

7.5571.5844.6759.37CP

4256n

CVMaxMinAverage2009 - 2011


2009 – 2011 fishmeal by countries

Protein, Met, M+C, Lys in fishmeal vary from one country to the next..

The average values showed that in the past 3 years fishmeal from Indonesia and

Malaysia had higher quality whereas fishmeal from Thailand had the highest variation

13.1417.547.147.7311.20CV

3.814.133.474.204.54AverageLys

10.4715.347.006.3410.10CV

1.912.022.002.052.20AverageM+C

11.4815.977.976.5110.61CV

1.441.511.451.551.68AverageMet

6.0410.114.934.815.17CV

58.5259.6059.1560.7661.58AverageCP

10771240133390516n

VIETNAMTHAILANDPHILIPPINESMALAYSIAINDONESIA2009 - 2011



Comparative analysis of the locally-produced

fishmeal from Southeast Asian countries in 2011

12.9113.088.185.5510.26CV

2.672.702.462.312.66Max

1.331.391.571.801.33Min

1.872.091.952.162.07Average

M+C

12.6212.979.125.8210.46CV

2.062.071.861.732.03Max

0.910.981.101.320.87Min

1.441.561.401.631.57Average

Met

6.979.395.644.515.44CV

69.3371.5867.9267.5169.23Max

48.6946.8248.1654.8949.15Min

58.0760.7657.6963.1860.01Average

78439742741264n

CP

VIETNAMTHAILANDPHILIPPINESMALAYSIAINDONESIA2011


Local FM from all countries had a huge range of CP particularly FM from

Thailand


Why do ingredients vary?

� Atmospheric conditions

� Geographical origin, fertilizer

� Genetic variation or new genetics

� Processing methods

� Different species or parts in

animal by-products

� Degradation during storage


What if we do not control variability?

Increased variation of nutrient content in raw materials

Increased diet variation

Increased safety margins in order to meet specifications

Increased feed cost


Controlling Variation

Methods used to manage variation:

� Table or reference values

� Regression equations

� Wet chemistry

� Near-Infrared Spectroscopy (NIR)


Impact of controlling variation

> Given that a basic tilapia feed contains

> FM 16%

> Peanut meal 24%

> SBM 14%

> Rice Bran 30%

> Broken rice 15%

> Premix 1%

> A nutritionist took the 3-year average of AA in the fishmeal as the reference

values to formulate the feed and added 10% safety margin into the formulation



> Scenario I: Assuming that there was only one stock of local fishmeal and the

warehouse manager fortunately took the higher quality portion of FM from that pile of

FM stock

> Results in higher than expected total Met, M+C, and Lys in the feed with the

added 10% safety margin

> Feed quality appeared to be good the farmers satisfied and could sell their fish

to the fillet processors at a high range price

> Should the additional costs of 10% safety margin somehow have been saved?

> How about the feed quality in the next production batches?

> Will the performance of the fish be consistent?

>The down-side was more nitrogen waste was released into the fish ponds and

then the environment as a result of the excess protein



> Scenario II: The warehouse manager unfortunately took the poorer quality portion

of FM from the pile of FM stock

> Results in lower than expected total Met, M+C, and Lys in the diets despite of

the added 10% safety margin

> Complaints from the farmers about fish growth

> The fillet processors rejected the fresh fish from the farmers as the fish

appeared to have high abdominal fat, less proportion of the fillet yield

> Some farmers started to change the feed

> The nutritionist decided to increase safety margin by 50% to become 15%,

resulting in increased diet costs

> The down-side was more nitrogen waste was released into the fish ponds and

then the environment


> Control and classification of incoming raw materials with regard to quality,

origin, suppliers

> Feed formulation will be done based on actual figures of nutrient values

> Reduction of safety margin

> More consistent feed quality

> Potentially lower production costs

Benefits of controlling variation


0,60 0,70 0,80 0,90 1,00 1,10 1,20

low quality

top quality

medium quality

% Amino acids

Classify ingredients


How do we handle this practically

> Segregation of local fishmeal in the warehouse according to

> Origin

> Species

> Suppliers

> Nutrient values..

> Use of less variation ingredients i.e. SBM to replace some parts of fishmeal

> Work at turning inconsistent fishmeal into more consistent fishmeal

> proper processes need to be developed


Summary

> No “average” value of fishmeal for accurately formulate a diet

> Fishmeal is obviously not a single ingredient and the high variation can be

explained by Origin, Species, Process, Contamination, Adulteration


Summary

Managing the variability

> Nutritionists, Quality control, and Purchasing to team up

Planning, Monitoring, Working at reducing a chance of getting

inconsistent ingredients

Supplier comparison and development that is in the supply chain

management


Do

Don't

Sampling and Analysis

Systematically, over

defined period, e.g.

via NIRS

Spot sampling

Statistical evaluation

Look at analytical

results of individual

samples in isolation

Evaluate aggregated

data per country or

supplier and compare

nutrient content

means and variation

Taking action

Communicate results

to those who can take

action:

- Purchasing

- Quality control

- Nutrition/formulation

- Feed mill

Keep analytical

results in the QC lab

Summary

C

0

M

M

U

N

I

C

A

T

I

O

N


Summary

Managing the variability

> Nutritionists, Quality control, and Purchasing to team up

Planning, Monitoring, Working at reducing a chance of getting

inconsistent ingredients

Supplier comparison and development that is in the supply chain

management


0.0000

1.0000

2.0000

3.0000

4.0000

5.0000

6.0000

0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5% Met+Cys

Supplier 1

Supplier 2

X-S

X-S

Input 1Input 2

Supplier Differentiation


Take home messages

> In the past 3 years variation of protein or more precisely amino acids in

fishmeal those of Southeast Asia had been in a wide range.

> Quantification of AA concentration leads to reduction of safety margin,

then optimizing feed costs and fish performance

> Realizing that fishmeal is not simply fishmeal and that we really need to

measure what we are using and then use it correctly by analyzing of fishmeal

on a routine basis will lead nutritionists to a fuller understanding in

optimization of the feed costs and fish performance ultimately


Business

A review of amino acid levels in fish meal