Albert G.J. Tacon PhDAquatic Farms Ltd

Kaneohe, HI 96744 USAhttp//www.aquahana.com

AQUAHANA

Fish Matters: Role of Biotechnology

in Improving Nutrition

The Role of Agricultural Biotechnologies in Sustainable Food Production Systems & Nutrition

15-17 February 2016, FAO Headquarters, Rome, Italy

AQUACULTURE the farming of aquatic plants & animals

has been the world’s fastest growing food sector for 25 years & is considered as an important weapon in the global fight

against malnutrition as a provider of much needed high quality protein & other essential nutrients

Important Contribution of Aquaculture to Food Security

Aquaculture supplied 45.9 million tonnes of farmed aquatic meat in 2013 (APR 7.40%), compared with 71.8 million tonnes from wild capture fisheries (APR 0.25%), and 310.4 million tonnes of terrestrial meat production (APR 2.46%). In China aquaculture supplied 26.1 million tonnes of farmed aquatic meat (APR 7.33%), compared with 85.2 million tonnes of terrestrial meat production (APR 4.06%; FAO, 2016)

WORLD356.3 mmt

CHINA 111.3 mmt

GLOBAL FARMED MEAT PRODUCTION – WORLD & CHINA(Values given in million metric tonnes; FAO, 2016)

PIG113.0 PIG

53.7

CHICKEN96.1

CHICKEN13.4

CATTLE64.0 CATTLE

6.4

AQUATIC45.9

AQUATIC26.1

Definitions: Agricultural Biotechnology

•According to FAO, Agricultural Biotechnology includes:

“Any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use”

•For the purposes of this presentation Agricultural Biotechnology will be used to include those activities related to Improving Nutrition, including the improved nutrition of the feeds used for the production of farmed aquatic species, the reduction of potential environmental impacts and improved sustainability of aquaculture feeds, to the fortification of the nutritional content of aquaculture produce for direct human consumption

AQUACULTURE 2013 AGRICULTURE

>309 SPECIES>309 SPECIES

202202

1515

3535

5757

>158 SPECIES>158 SPECIES

1818

Cereals

Fruits & nuts

Roots &tubers

Oilseeds &pulses

Vegetables

Livestock

Finfish

Molluscs

Crustaceans

Aquatic plants

4848

1010

2626

Fed species Fed species 237 18

Fish Matters: Role of Biotechnology in Improving Nutrition

Role of Biotechnology in Improving Nutrition & Sustainability

of Fish ProductionThrough

Use of Feed AdditivesUse of Novel Feed Ingredients

Reduced Imports & Environmental Impacts

Use of Fermentation Technology for the Production of Essential

Nutrients & Feed Additives

Vitamins, pigments, antioxidants & emulsifiersMinerals, trace elements, salt, limestone, zeolite, chelatesAmino acids, nucleotides, feeding attractants, sterolsEnzymes, gut modifiers, prebiotics, probiotics, organic acidsImmune enhancers, anti-fungal, anti-viral, anti-parasiticalEssential oils, binders, growth promoters, hormones, antibiotics

Improving the utilization of feed ingredients

Use of renewable nutrient sources

Improving the utilization of feed ingredients

Use of renewable nutrient sources

Mannanaseα - galactosidase

EXOGENOUS MICROBIAL ENZYMES

•Improved nutrient digestibility•Improving feed efficiency•Release of trapped nutrients •Breakdown of anti-nutritional factors•Improved gut health•Reducing environmental impacts (N, P)

β – glucanaseCellulase

AmylaseProtease

PhytaseXylanase

LipaseMicotoxinase

Indonesia

Use of microbial phytases to improve phosphorus digestibility and reduce phosphorus loss to the aquatic environment

Using amino acids to reduce fishmeal use

Use of renewable nutrient sources AMINO ACIDS PRODUCED BY FERMENTATION

•Arginine•Glutamine/MSG•Histidine•Isoleucine•Leucine•Lysine

AMINO ACIDS PRODUCED BY FERMENTATION

•Phenylalanine•Proline•Serine•Threonine•Tryptophan•Valine

Source: Evonik

Traditional salmon diet Modern salmon diet*

Move from traditional fishmeal and fish oil based diets to plant-based diets for salmonids

Beneficial use of using supplemental limiting amino acids

Aquatic protein meals & oils 1-25%

Fishmeals & oil: wild & farmed

Squid meal, krill meal

Seaweed meals & products

Cultured microbial biomass

Terrestrial animal proteins & oils

1-25%

Poultry by-products

Porcine by-products

Ruminant by-products

Terrestrial invertebratesTerrestrial plant proteins & oils 1-25%

Oilseed protein by-products

Cereal protein by-products

Pulse protein by-products

Other plant proteins

Other plant meals & fillers 1-25%

Cereal meals & by-products

Root meals & extracts

Fruit meals & by-products

Forage & leaf meals

Feed additives 0-5%

Vitamins, antioxidants, pigments & emulsifiers

Minerals, trace elements, salt, zeolites

Amino acids, nucleotides, feeding attractants, sterols

Gut modifier, prebiotics, probiotics, acidifiers, essential oils

Immune enhancers, anti-fungal, anti-viral, anti-parasitical

Binders, growth promoters, hormones, antibiotics

Major ingredient groups commonly used in AQUACULTURE FEEDS

Source: Evonik

Source: Nutrinsic

Alltech, Brasil DV Aqua is a complex

combination of fermentation metabolites and residual yeast cells Mannan

Oligosaccharides Highly branched -

glucans Nucleotides Fermentation

metabolites

Aurantiochytrium

– Contains more than 10 % DHA on a dry weight basis and might be a good source for fish oil replacement in formulated diets.

Heliae © 2015 – Confidential 20

Alltech Algae, Winchester, Kentucky

Heterotrophic algae - Schizochytrium 70% Fat containing 28% DHA

Source: Alltech

Objective: More sustainable fish feeds

Traditional salmon diet Modern salmon diet*

Use of dried biomass of micro algae as fish oil replacer

Source: Evonik

PROBIOTICS

700 ha shrimp farm

Water, Pond Bottom, Feed..

Value added – processing on site

Ojai - Mexico

Fermentation of Feed Ingredients to increase nutritional value

Fermentated Soybean Meal

Use of Solid State Fermentation to better utilize locally available agricultural feed & food wastes, & for the

reduction of the anti-nutritional factors present in plant proteins such as soybean, rapeseed, lupin & pea

Fish Matters: Role of Biotechnology in Improving Nutrition

Role of Biotechnology in Improving Conservation & Nutrient Content of

Fish for Human ConsumptionThrough

Fermentation – Fish SauceUse of Algal-DHA & Chelated-Minerals

Garum: Fermented Fish Sauce for the Ancient Roman Masses

Fish fermentation allowed the ancient Romans to store their fish surplus for long periods. Making garum was simple; placing fish (mackerel, sardines, anchovies, or entrails) in a barrel with salt at a 5:1 ratio, placing a weight on top of the mixture, and then allowing to ferment for 2-3 months.

By this time the fish will ferment and liquify, creating an umami flavor similar to that of parmesan, and a slightly pungent smell. The liquid can then be removed, and the remaining residue used to make a second batch of fish sauce.

Wood vats line the Khai Hoan fish sauce factory, where the fish are fermented

Source: Alltech

Microalgae: Haematococcus pluvialis

Astaxanthin – natural antioxidant

Astaxanthin is 3 % DW

Microbial chelated minerals: SeleniumZincChromium IIIIodine

NUTRITION is the cornerstone that effects the Health & Wellbeing of all People: both Rich & Poor

JAPAN USACalories (kcal/day) 2,719 3,639 +++Animal protein (g/day) 49.1 70.7 +++Animal fats (g/day) 33.9 68.3 +++Terrestrial meat (kg/year) 48.8 117.6 +++Fish & seafood (kg/year) 53.7 +++ 21.6 Aquatic animal fat (g/day) 6.14 +++ 1.42Aquatic plants (kg/year) 0.99 +++ 0

Per capita food supply in Japan & USA (FAO Food Balance Sheets, 2016)

it is not by chance that Japan, the country with the highest reported life expectancy and with one of the world’s lowest incidences of obesity & deaths from heart related illnesses, is also one of the worlds top consumer of aquatic animal products & farmed aquatic plants: comparison made with the USA

• AQUATIC FOOD PRODUCTS represent one of the world’s most nutritious & healthy foods

• According to FAO/WHO Joint Expert Consultation on the Risks & Benefits of Fish Consumption, there is convincing evidence that

Fish consumption reduces the risk of death from coronary heart disease & consumption by women reduces the risk of suboptimal neurodevelopment in their offspring;

There is also emerging, possible or probable evidence, that fish consumption may also reduce the risk of ischaemic stroke, non-fatal coronary heart disease events, congestive heart failure, atrial fibrillation, cognitive decline, depression, anxiety & inflammatory diseases

NUTRITIONAL COMPOSITION OF AQUATIC FOODS Compared with terrestrial farmed meat products, aquatic animal & plant foods (whether captured or cultured) are:

•Rich source of high quality animal protein with a mean of 17.3% compared with 13.8% for terrestrial meat;•Rich source of long chain omega-3 fatty acids - DHA;•Rich source of essential minerals, including Calcium, Phosphorus, Sodium, Magnesium, Iron, Zinc, Manganese, Copper, Iodine, Chromium, Fluorine;•Rich source of essential vitamins, including Vitamin A, Vitamin D, Vitamin B12, Folic acid, Vitamin E, Choline

Aquatic plantsCephlapods frozenMolluscs frozenCrustaceans frozenMarine fish nes filletPelagic fish filletDemersal fish filletFreshwater/diadromous fish fillet

Cows milkHens eggPoultry meatTurkey meatPig meatMuttton & lambDuck meatChicken meatBeef boneless

g/100g

Composition of different purchased foods (FAO, 2001 )

Mainly polyunsaturated omega-3 fatty acids

Mainly saturated omega-6 fatty acids

Thank you

http://www.aquahana.com

Fish Matters: Role of Biotechnology in Improving Nutrition