FEED INGREDIENTS

Lecturer: Dr Elena Tsvetnenko

General classification

Protein (amino acid) sources

Energy sources

Essential lipid sources

Vitamin supplements

Mineral supplements

Special ingredients

Enhance growth of fish

Enhance pigmentation of fish

Enhance sexual development of fish

Enhance physical properties of the feed

Enhance palatability of the feed

Enhance preservation of the feed
Fish meal

Protein source

By-catch or a product of specific fishery

27% of the world catch was turned into
fish meal and fish oil (1990 data)

Anchovy fishery from Peru and Chile

Highly palatable
Fish meal

Prepared from good quality whole fish

60-80% protein

High in lysine and methionine

Highly digestible protein (80-95%)

Rich source of energy and minerals

Contains 1-2.5% n-3 fatty acids
Fish meal

Prepared from waste from fish
processing and canning plants

Lower in percentage and quality of protein

High in ash – use prudently to prevent
mineral imbalances
Fish meal

~4 kg wet fish needed to produce 1 kg
fishmeal

Expensive

Use sparingly in commercial feeds

Replace with other animal protein sources
Crustacean meals

Shrimp waste meal

Useful ingredient if heads are included

Chitin – limited nutritional value

Visceral organs in the head most valuable

Crude protein must be corrected for nitrogen in
chitin (10-15% of total nitrogen)

Source of n-3 fatty acids, cholesterol, astaxanthin

Highly palatable (attractant)
Crustacean meals

Krill

Less than 40% protein

High in chitin

High in oil

Rich source of n-3 fatty acids

Source of astaxanthin
Animal by-products

Meat and bone meal

Slaughterhouse waste

50-55% crude protein

Lower quality than fish meal

High in ash

Good source of energy, phosphorus and
trace minerals
Animal by-products

Blood meal

Rich in protein (80-86%)

Highly digestible

Deficient in methionine

Rich in lysine

Poor mineral supplement

Unpalatable to some species
Animal by-products

Poultry by-product meal

Without feathers – good source of animal
protein for fish

Feather meal – 80% protein, but poor
quality and low digestibility
Oil-bearing seed products

By-products of the vegetable oil industry

Higher in protein content than cereals

20-50% protein

Deficient in some essential amino acids

Leguminous plants

Soybean, lupin, groundnut

Plants from other families

Sunflower, linseed, sesame, canola, cotton etc
Canola
Cotton
Sunflower
Terminology for oil-seed by-products

Degree of removal of external coating

Decorticated

The coating is removed before extraction

Dehulled

Without hull

Undecorticated

Hull and coat intact

“With some hulls”
Oil extraction methods

Expeller seeds

Oil removed by mechanical process

(Solvent) Extracted seeds

Oil removed by chemical process using
solvents

Expeller residuals much higher in oil
and lower in protein content than
extracted products
Other terms applied to oil-seed
residues

Cake

Expeller residue

Meal

Extracted residue

Ground or milled product

Confusion

Groundnut meal
Soybean meal (SBM)

Oilseed meal

Protein source

Higher in protein than cereals

All essential AA for channel catfish

Deficient in methionine + cysteine and
slightly deficient in threonine for eel

Good source of linoleic and linolenic
acids and phospolipids
Soybean meal (SBM)

Palatability problem

Comparison between dehulled SBM and

anchovy fish meal

Antinutritional factors

Trypsin inhibitor

Heating required
Full-fat versus defatted soybean
meal

18% fat compared with 0.5%

High levels of full-fat soybean meal

reduced weight gain by reducing
consumption

produced much fatter fish

more beneficial to coldwater fish
Fatty acid composition of some plant oils
(% of total FAs)
Soybean Rapeseed Corn Cotton Sunflo Peanut Coconut
-seed wer

Saturated 14.0 4.5 9.4 30.0 17.0 14.5 91.5

Monounsa 23.2 55.5 45.6 18.5 29.0 53.0 6.0

turated
Polyunsat 62.8 39.5 45.0 51.5 52.0 27.5 2.5
urated
Linoleic 54.5 29.5 45.0 51.5 52.0 27.5 2.5

Linolenic 8.3 10.0 - - - - -

Essential AA content of oil-seed proteins
(% of protein)
Soybean Peanut Cottonseed Fishmeal
Arg 7.25 9.10 9.17 5.59
His 2.18 1.64 1.87 2.01
Ile 4.01 3.29 2.03 4.11
Leu 6.35 5.17 3.90 6.53
Lys 5.82 3.17 1.58 6.69
Met +Cys 2.52 2.03 1.86 3.15
Phe +Tyr 7.08 6.89 6.01 6.30
Thr 3.25 2.09 2.13 3.58
Trp 1.18 0.88 0.86 0.91
Val 4.09 3.51 2.94 4.59
Grains and grain by-products

Source of carbohydrate

62-72% starch

60-70% digestible by warmwater fish

40% digestible by salmonids

Heating increases digestibility

Binding agent

Contribute to the protein and lipid content of
the diet

Deficient in lysine
Grains and grain by-products

Wheat

Too valuable for human foods

Good binding quality (wheat gluten)

Wheat bran and middlings preferable

Rice bran

Yellow corn
Grasses

Dried

Potential minor ingredient for
herbivorous fish

Source of carotenoids

Very high fibre content
Miscellaneous fodder plants

Leaf meal

Cassava leaf meal successfully replaced

20% of fish meal protein in aqua diet

Ipil-ipil leaf meal successfully replaced

25% of fish meal protein in aqua diet
Ipil-ipil Leucaena leucocephala – leaf
meal
Major constraints to replacing marine
ingredients

Grains contain large amounts of
carbohydrates, including fibre

some species contain anti-nutrients

Grains and ingredients of animal origin
often deficient in essential AA and FA

Maximum inclusion levels depends on
composition, digestibility, presence of anti-
nutritional factors
Major constraints to replacing marine
ingredients

Contamination of meat meal products with
pesticides or bacteria, particularly salmonella

industry specifications on these contaminants
needed

concern with exotic disease like BSE

inconsistency in composition of meat meals
Improving nutritional value of alternative
ingredients

Increasing protein content of grains by
removing some carbohydrate material

enable higher contents of grains in
aquafeeds

wheat or corn gluten meal, produced by
removing starch, generally highly digestible
to fish

dehulling & protein fractionation
Improving nutritional value of alternative
ingredients

Increasing interest in using exogenous
enzymes

proteases, cellulases, pectinases, β-glucanases,
lipases, phytases

MBM & poultry waste products improved
through reduction of bone and fat

Supplements of synthetic AA: L-lysine, DL-
methionine, DL-threonine

BUT synthetic AA leach rapidly in water and
absorbed much more rapidly than protein-bound
AA