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The Role of Renderers
in
Aquaculture Feeds
Sergio F. Nates, Ph.D. Latin American Rendering
Association (ALAPRE)
“We must turn to the sea with new understanding and new technology. We need to farm It as we farm the land…..” - Jacques Cousteau, 1973
Profit & Sustainability Genetics
Nutrition
Health
Environment
Management
General Aspects of Shrimp & Fish Aquaculture
4
Alltech 2013
Survey
6
FISHMEAL PRICES FOB PERU & CHILE
$500$600$700$800$900
$1,000$1,100$1,200$1,300$1,400$1,500$1,600$1,700$1,800$1,900$2,000$2,100$2,200
Wk 0
1'0
8 4 710
13
16
19
22
25
28
31
34
37
40
43
47
50
Wk 5
3'0
8 4 710
13
16
19
22
25
28
31
34
37
40
43
46
49
52 2 5 8 11
14
17
20
23
26
29
32
35
38
41
44
47
50 1 4 7
10
13
16
19
22
25
28
31
34
37
40
43
46
49
52
'11 3 6 9
12
15
18
21
24
27
30
33
36
39
42
Wk 4
5'1
2
Pric
es U
S$
/ M
T
PRIME PERU PRIME CHILE STD PERU FAQ FAS PERU
7
FISHOIL PRICES FOB PERU
$400
$600
$800
$1,000
$1,200
$1,400
$1,600
$1,800
$2,000
$2,200
$2,400
Wk 0
2´0
8 613
33
Wk 0
1'0
92
24
24
65
0W
k 0
1'1
0 5 914
17
21
26
29
34
37
41
45
49
Wk 1
'11 5 9
13
17
21
25
29
33
37
41
45
49
Wk 1
'12 5 9
13
17
21
25
29
33
37
41
Wk 4
5'1
2
Pric
es U
S$
/ M
T
WeekAQUA OIL OMEGA OIL
Feeds without Marine Ingredients
• Amino acid profile • Fatty acid profile • Palatablility • Attractability • Water stability • Anti-nutritional factors
Macro-Ingredient Evaluation Digestibility EAA Profile Animal
performance at high inclusion
Availability & Price
Other major issues
Soy protein concentrate
Corn gluten meal
Wheat gluten
Poultry byproduct meal
Meat & bone meal
Blood meal
Feather meal
Alejandro Buentello, 2012
• Partial replacements
• Full replacement – slow growth?
• Organoleptic changes?
– Color
– Smell
– Texture
Results
INGREDIENTS Phytase Phosphorus in Feed Ingredients (%)
INGREDIENTS (cont.)
Phosphorus Content of Common Aquaculture Feed Ingredients
0.97 – 1.17 Wheat middling
0.64 – 0.85 Soybean meal
0.44 – 0.55 Corn gluten meal
0.54 – 1.26 Feather meal
0.08 – 1.71 Blood meal
1.65 – 3.45 Poultry by-product meal
2.49 – 7.08 Meat and bone meal
1.08 – 4.19 Fish meal
P content (% DM) Ingredients
Summarized from various sources in literature
INGREDIENTS (cont.)
Poultry By-Products Meal
Guelph System
ADC
Protein Energy
68% 71% Cho et al. (1982)
Bureau et al. (1999) 87-91% 77-92%
74-85% 65-72% Hajen et al. (1993)
96% N/A Sugiura et al. (1998)
Same facilities and methodology
Feather Meal
Guelph System
ADC
Protein Energy
82-84% N/A Sugiura et al. (1998)
58% 70% Cho et al. (1982)
Stripping
81-87% 76-80% Bureau (1999)
83% 81% Pfeffer et al. (1995)
HCl hydrolyzed feather meal
0
10
20
30
40
50
60
70
80
Poultry Omnivorous fish Carnivorous fish
Dig
es
tib
le P
rote
in %
SBM - MBM
Meat meal, Corn gluten meal
Fish meal – PBM - Feather meal
Canola meal
Blood meal
Carps
Tilapia
catfish
Bream
Trout
Grouper
Digestible Protein Concentration: Species,
Feeds and Ingredients (Bureau, 2010)
Corn
CLASSIC FORMULAS Fish meal, soybean and cotton meal, soft wheat, yucca, rice byproducts, calcium carbonate, meat and bone meal, vitamin premix, choline chloride, iron and cupper sulphate, sinc and magnesium oxide, B.H.T antioxidant Rice byproducts, soybean meal 48%, fish meal, corn meal, fish and vegetable oils, poultry meal, calcium carbonate, vitamin & mineral premix, choline and sodium chloride, anti-fungi and anti-oxidant Marine and oil products, processed grains and vegetable products, processed poultry by-products, vitamin and mineral premixes, amino acids, Vitamin C Fish meal, soy bean meal, wheat, flour, salt, rice byproduct, brewers yeast, fish oil, methionine, meat and bone meal, calcium carbonate, vitamin and mineral premix, anti-fungi and anti-oxidant
CLASSIC FORMULAS (cont.)
• Copper
• Vitamin E
• Arachidonic acid
• Quaternary amines
• Taurine
• Cholesterol
• Betaine
• L-arginine
Special nutrients
Cholesterol
Table 1. Cholesterol content of common aquaculture feed ingredients.
Cholesterol
Total (g/kg)
Bone Meal2
0.78
Blood Meal3
2.20
Blood Meal, Avian, Disc Dried1
4.10
Blood Meal, Bovine, Ring-Dried1
2.40
Blood Meal, Mammalian, Flash-Dried1
2.60
Canola Meal2
0.09
Cod liver Oil3
3.10
Cotton Seed Hulls2
0.56
Feather Meal, Steam Hydrolyzed1
0.90
Fish Meal, 68% CP2
4.20
Fish Meal, Herring1
3.00
Fish Meal, Menhaden1
2.40
Fish Oil, South America3
3.20
Krill Meal3
4.60
Meat and Bone Meal, 43% CP1
1.00
Meat and Bone Meal, 56% CP1
1.00
Meat and Bone Meal, 56% CP1
1.10
Poultry By-Products Meal, 65% CP1
1.70
Shrimp Shell Meal2
6.30
Soybean Hulls2
0.19
Soybean Meal2
0.01
Soybean Meal Oil3
0.05
Squid Meal3
7.90
Squid Oil3
13.00
Wheat gluten3
0.08
1 Bureau D. (2007);
2 Silva C.J. (2003);
3 Tocher et al. (2008)
Ingredients
Energy partitioning for white shrimp Litopenaeus vannamei
(Boone, 1931) fed rendered animal proteins ingredients.
Substitution of fish meal with plant protein sources and energy
budget for white shrimp Litopenaeus vannamei (Boone, 1931) J.A. Suáreza, b, d, G. Gaxiolab, R. Mendozad, S. Cadavida, G. Garciad, G. Alanisd, A.
Suáreza, J. Faillacea and G. Cuzonc, *
Effect of feed composition on a 24h energy budget (kJ shrimp-1day-1) on the basis of two meal per day and with
progressive FM incorporation in the diet (range of values). (RE approx.29%).
FM level% DE UE+ZE(1) HiE HeE RE HiE HeE
mg O2 g-1h-1 mg O2g-1h-1
0 0.9 0.19 0.13 0.35 0.22 0.95 0.21
6 0.9 0.18 0.12 0.33 0.26 0.88 0.20
10 0.9 0.18 0.12 0.31 0.28 0.88 0.19
15 0.9 0.18 0.11 0.33 0.27 0.81 0.20
Ref. 0.95 0.18 0.11 0.35 0.29 0.81 0.21
DE: digestible energy measured previously (Suarez et al., 2008)
(1)UE+ZE: urinary and gills excretion about 6% DE
HiE: heat increment of feeding on the basis of one feeding per day
HeE: basal metabolism (maintenance) based on value measured at t0
RE: recovered energy
Ref. :commercial feed
Xilong Li, Reza Rezaei, Peng Li, Guoyao Wu (2011) Composition of amino acids in feed
ingredients for animal diets. Amino Acids, Vol. 40, No. 4., pp. 1159-1168
Nucleotide content Animal By-Products
0
1000
2000
3000
4000
5000
6000
7000
Poultrybyproduct
meal, PetfoodGrade
Poultrybyproduct
meal, FeedGrade
Feather meal,Hydrolyzed
Blood meal,Spray dried
Fishmeal,Anchovy
FishHydrolysate
Krill meal Squid livermeal
Nu
cle
oti
des (
%)
AMP
GMP
IMP
CMP
UMP
Adenosine
Guanosine
Inosine
Cytidine
Uridine
PBP PBF HFM BLM AFM FHD KRL SQL
Protein solubility (%) 23.5 24.4 7.18 3.48 18.3 73.7 13.1 31.2
Nucleotides (ppm)
Uridine 196 71 22 < 10 40 51 101 51
Cytidine 81 33 23 < 10 19 < 10 26 12
Inosine 589 205 31 < 10 1440 516 312 1440
Guanosine 130 62 20 < 10 90 55 49 140
Adenosine 259 74 19 < 10 47 21 40 35
UMP 123 45 < 10 < 10 32 84 919 24
CMP 108 60 < 10 < 10 28 29 991 32
IMP 182 88 22 < 10 1150 122 988 2230
GMP 71 41 < 10 < 10 83 58 798 67
AMP 461 127 27 < 10 312 292 2270 443
Peptide size distribution (%)
MW>25kDa 1 1 1 4 3 2 0 1
20>MW<25kDa 9 10 10 34 10 7 6 8
15>MW<20kDa 10 9 12 29 9 9 5 8
10>MW<15kDa 9 8 14 16 8 10 3 6
5>MW<10kDa 12 11 12 6 12 17 1 9
2.5 >MW< 5 kDa 12 10 9 3 11 16 1 7
1 >MW< 2.5 kDa 18 21 17 3 16 15 8 8
500Da>MW<1kDa 30 28 25 5 31 23 75 54
Protein solubility, nucleotides concentration, free amino acid levels,
taurine and peptide size distribution of test ingredients
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Poultrybyproduct
meal, PetfoodGrade
Poultrybyproduct
meal, FeedGrade
Feather meal,Hydrolyzed
Blood meal,Spray dried
Fishmeal,Anchovy
FishHydrolysate
Krill meal Squid livermeal
<1 kDa
1-2.5 kDa
2.5-5 kDa
5-10 kDa
10-15 kDa
15-20 kDa
20-25 kDa
>25 kDa
Peptide size – animal by-products
Total replacement of fish meal by poultry by-product meal
in shrimp feeds
Shrimp Nutrition Research Centre Department of Fisheries
Brunei Darussalam
Microcosms
Domestication & Development of SPF Black Tiger Shrimp
General Approach to Fishmeal Replacement by PBM
• Replace fishmeal by PBM at graded levels, for example 25, 50, 75 & 100%. Results have shown – Up to 75% replacement of fishmeal by PBM had
no adverse impact on shrimp performance
– Control diet typically contained 30-40% fishmeal
– 75% replacement diet contained 7.5-10% fishmeal and 25-30% PBM
– The diets were adjusted to have same level of protein, fat and energy, but not other nutrients
Our Approach
• Compare each major nutrient component of PBM with that of FM
• Replace 100% of FM with PBM. Use a diet with 22% FM as reference diet. – Early comparisons showed that there was no difference in
shrimp performance between diets that had 0% fishmeal and 10% fishmeal
• Try to adjust the levels of all nutrients in diets with PBM to the same levels as in diets with FM
• We use similar approach in replacing fishmeal with soybean products (soybean meal & soy protein concentrate)
Sample Formulas
FM PBM
Fishmeal, Anchovy 22.00 0.00
Poultry byproduct meal, Feed
Grade 0.00
36.85
Soybean meal, 48% 44.96 32.02
Wheat flour 25.00 25.00
Squid liver meal 3.00 3.00
Mono calcium phosphate 2.81 0.00
Lecithin, Fluid 1.60 2.39
Fish oil 0.36 0.46
Vitamin Mineral Premix 0.20 0.20
Cholesterol 0.08 0.08
Key Nutrient Levels Units FM PBM
Crude Protein % 40.12 40.00
Crude Fat % 5.50 9.88
Crude Fiber % 1.95 2.20
Ash % 9.28 11.10
Arginine % 2.46 2.52
Lysine % 2.52 2.05
Methionine % 0.79 0.65
Met+Cys % 1.37 1.31
Threonine % 1.52 1.36
Linoleic % 1.20 1.87
Linolenic % 0.24 0.34
EPA % 0.25 0.12
DHA % 0.24 0.14
n3 EFA % 0.73 0.60
Phospholipids % 1.50 1.50
Cholesterol % 0.15 0.15
Calcium % 1.43 1.59
Phosphorus % 1.53 1.79
Available Phosphorus % 0.50 0.51
Digestible Energy kcal/kg 3007.39 3106.70
Results of Trials
PBM = Diets with Poultry Byproduct Meal replacing 100% of fishmeal SBP = Diets with SBM & SPC replacing 100% of fishmeal n=number of trials
n=3
n=4 n=1
2012 Comparison of Diets
ATTRACTABILITY/PALATABILITY Free amino acids, Peptides, Nucleotides
Key Conclusion from Attractability/Palatability Trials
• Poultry byproduct meals have considerable levels of attractability and palatability factors
– Not as much as marine origin meals, but at 10-20% inclusion levels they impart considerable attractability and palatability to the feed
FAT COMPONENTS Fatty acids, Phospholipids, Cholesterol
Super-critical fluid extraction of PBM Super-critical CO2 Extraction
Super-critical CO2 Extraction
• Extracted most neutral lipids and sterols into the liquid fraction, but retained most phospholipids in the meal fraction
Quantification of fat components
• Crude fat:
– 12.37%
• Phospholipids:
– 12.56% of fat
– 1.55% as fed
• Cholesterol:
– 1.71% of fat
– 0.21% as fed
PL Type % of Total PL
Phosphatidyl choline 40.8
Lysophosphatidyl choline 8.8
Phosphatidyl ethanolamine
7.6
Phosphatidyl inositol 6.9
Phosphatidyl serine 0
Sphingomyelin 11.4
Fatty Acids
Fatty Acid % of total FAs
16:0 (Palmitic) 23.34 16:1n-7 (Palmitoleic) 7.44 18:0 (Stearic) 5.73 18:1n-9 (Oleic) 40.97 18:2n-6 (Linoleic) 19.31 18:3n-3 (Linolenic) 0.95
Trial 1
• OBJECTIVE:
– Study the effect of increasing fat from PBM on shrimp performance
• FORMULA DESIGN:
– Increased the inclusion of full-fat PBM at the expense of super-critical extracted PBM. This created diets with graded levels of lipids from PBM without significantly altering other nutrient levels.
Performance of P. monodon in microcosm tanks for 7 weeks
Diet
Crude fat in diet (%)
REF
6.8
FEED 1
9.6
FEED 2
8.7
FEED 3
7.7
FEED 4
6.8
Initial body weight (g) 3.96 4.17 4.06 4.07 4.00
Final body weight (g) 13.25 12.76 12.12 12.05 11.82
Weight gain (g) 9.29 8.59 8.06 7.98 7.82
FCR 1.97 2.07 2.30 2.41 2.25
Survival (%) 94.44 94.44 94.44 89.58 95.14
Relationship between fat from PBM and weight gain
6.5
7
7.5
8
8.5
9
9.5
1.5 2 2.5 3 3.5 4 4.5
We
igh
t g
ain
(g
)
Fat from PBM (%)
Linear fit (7.379 +0.2453x)
95% CI
Carcass Fatty Acid Composition
0
0.5
1
1.5
2
2.5
Feed 1 Feed 2 Feed 3 Feed 4 Reference
% d
ry m
atte
r w
ho
le s
hri
mp
car
cass
SFA
MUFA
n-3 FA
n-6 FA
4.5 3.5 2.5 1.5 0 % of Fat from PBM
Trial 1 Conclusions
• Residual fat in PBM does not negatively impact shrimp performance at inclusion levels as high as 4.5% in feed (total fat content of feed was 9.6%)
• Fatty acids, cholesterol, phospholipids and energy from the residual fat are utilized by shrimp in growth
Trial 2
• OBJECTIVE: – Study the biological value of cholesterol in PBM to
shrimp
• FORMULA DESIGN: – Increased the inclusion of full-fat PBM at the expense
of super-critical extracted PBM and create diets with different cholesterol levels
– Included palm oil to create isolipidic/isocaloric diets
– Used graded levels supplementary feed-grade cholesterol for comparison
Performance of P. monodon in microcosm tanks for 7 weeks
Diets
% cholesterol in diets
% supplementary feed-grade
cholesterol
REF
0.20
0.10
DC-04
0.04
0
DC-10
0.10
0.06
DC-20
0.20
0.18
FC-10
0.10
0
FC-20
0.20
0.12
Initial weight (g) 3.9 4.0 3.8 3.8 4.0 3.8
Final weight (g) 16.7c 10.6a 12.4ab 13.6b 12.5ab 12.4ab
Weight gain (g/shrimp) 12.8c 6.6a 8.6ab 9.8b 8.5ab 8.6ab
FCR 1.4 1.9 1.5 1.4 1.6 1.6
Survival, % 89.6 95.8 96.5 97.2 96.5 95.8
Cholesterol in Carcass (% dry matter)
% dietary cholesterol
0.04 0.10 0.20 0.20 0.20 0.10
% supplementary feed-grade
cholesterol in diet
0 0.06 0.18 0.10 0.12 0
Trial 2 Conclusions
• Going by statistical results, cholesterol in PBM has the same biological value as supplementary feed-grade cholesterol
• Cholesterol from PBM has about 98% of the biological value of supplementary feed-grade cholesterol, if numerically, but consistently lower weight gains and carcass cholesterol levels in shrimp that received more cholesterol from PBM are considered.
FINAL CONCLUSIONS Take Home Message
Use of PBM in Shrimp Feeds
• Considerable levels of attractants & palatability factors exist in PBM. Inclusion of raw materials such as krill, liquid fish hydrolysates, squid liver paste at low levels (2-3%) should provide sufficient levels of attractability & palatability factors to the feed.
• Residual fat in PBM contributes positively to shrimp performance
• Formulation matrix for PBM should include fat components such as cholesterol and phospholipids as biological value of these components to shrimp appear to be similar to feed-grade supplements of these nutrients
What to do with all this information?
Thank You!!!