Microalgae – a potential fish feed resource?% CL digested Phaeodactylum tricornutum y = -0,1732x2...
Transcript of Microalgae – a potential fish feed resource?% CL digested Phaeodactylum tricornutum y = -0,1732x2...
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Microalgae – a potential fish feed resource? Margareth Øverland
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Salmonid produc.on, Norwegian and global
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1989 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009
Value (m
ill US $)
Prod
uced
(mill to
nnes)
Produc6on and value of Atlan6c salmon and rainbow trout
Norway World Value (Norway) Value (World)
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Advantages
• Availability and supply • Environmental profile • Low cost
Disadvantages
• Low nutrient density • Unbalanced AA profile • Taste • An.nutrients • No EPA or DHA
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Poten.als and challenges with plant ingredients
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Fishmeal-‐free diets for salmonids
Design-Expert?SoftwareComponent Coding: ActualFCR
Design Points0.887
0.769
X1 = A: P-MIXX2 = B: C-MIXX3 = C: S-MIX
A: P-MIX1.0
B: C-MIX1.0
C: S-MIX1.0
0.0 0.0
0.0
FCR
0.780
0.788
0.799
0.8170.832
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2 Feeding a combination of pea, potato and rapeseed protein gave similar growth performance as fishmeal
Feed efficiency
Source: APC, Zhang, 2012
Mixed model design Contour plot
Pea + potato
Soya Rapeseed +Potato
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Bacteria Methylococcus capsulatus
Microbial ingredients in fish feeds Production
Yeast/Fungus Rhizopus oryzae
Many possible substrates: • Methane or methanol (e.g. natural gas or methane) • Co-products from forest industry and agriculture
- Lignocellulosic biomass • Sunlight + CO2
Microalgae Phaeodactylum, Chlorella,
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Methylococcus capsulatus
Bacterial meal Value chain from natural gas to high-value feed resources for the production of human food
Bacterial meal (BM) is produced by aerobe fermenta.on: • Methanothroph bacteria and helper bacteria • Methanol or Methane from natural gas • Oxygen, ammonia, minerals
Crude protein (10% nucleic acids)
70%
Crude lipids (phospholipids) 10%
Carbohydrates 12%
Ash 7%
(Source: Øverland et al., 2011)
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Growth (%/Day) and feed efficiency (Gain/Feed) of Atlan.c salmon fed increasing levels of bacterial
meal
a
Level of bacterial meal (%)
a
b
ab
b
ab a
abc
c
bc
Source: Aas et al. 2006
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Produc.on of yeast from forest industry Lignocellulosic biomass
Mechanical pretreatment
Thermo-‐chemical pretreatment
Enzyma.c hydrolyzes
Fermenta.on
Cellulose
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Growth (%/day) and feed u.liza.on (feed:gain) of salmon fed 30% yeast
APC, 2012, Øverland et al., unpublished
a
FM Yeast 1 Yeast 2 Yeast 3
Gain, %/day Kg feed / kg gain
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Microalgae in fish feed Chemical characteristic of microalgae
Microalgae is produced by: • Heterotrophic or autotrophic produc.on • Freshwater or saltwater • Lipid, protein and carbohydrate composi.on varies with produc.on
condi.ons
Crude protein
20 - 40%
Crude lipids 5 - 60%
Carbohydrates
Minerals, vitamins, carotenoids
Microalgae Phaeodactylum, Chlorella
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Reseach on Microalgae in APC
1. Evaluation of nutritional value of : Nannochloropsis oceania, produced at UMB Isochtysis galbana from, Reed Mariculture, USA Phaeodactylum tricornutum, Fitoplankton Marino, Spain
Collaboration among APC; UMB, SINTEF, and Nofima
2. Evaluation of functional properties of microalgae 3. Chemical profiling of microalga from heterotrophic production Production of Nannochloropsis
oceania at UMB
Collaboration between APC and Nofima
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Source: APC, Skrede et al., unpublished
Chemical composi.on of microalgae, %
Nannochloropsis Oceania
Isochrysis galbana
Phaeodactylum tricornutum
High-quality fishmeal
Crude protein, % 47.7 20.1 49.0 74.7
Crude fat, % 8.4 16.2 7.4 9.7
EPA, C20:5 2.3 0.08 2.8 1.5-2.0
DHA, C22:6 - 1.6 0.02 0.7-1.3
Amino acids, g/16 g N
Lysine 4.8 3.1 4.2 6.8 Methionine 1.8 2.5 2.0 2.5
Tryptophan 1.7 2.5 1.3 0.7
Threonine 3.6 4.6 3.7 3.5
Valine 4.6 6.1 4.6 4.0
Isoleucine 3.5 5.1 3.8 3.7
Leucine 6.7 9.2 6.2 6.2
Phenylalanine 3.9 5.7 4.2 3.3
Arginine 4.9 4.1 4.4 5.4
Histidine 1.5 1.7 1.2 1.7
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Apparent crude protein diges.bility of the algae products
Nannochloropsis
y = -0,5233x + 87,844R2 = 0,9966
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% C
P di
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Phaeodactylum tricornutum
y = -0,0777x + 87,639R2 = 0,9853
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Isochrysis galbana
y = -0,69x + 87,806R2 = 0,9928
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The protein digestibility of the algae when extrapolating to 100% of protein from algae were: Phaeodactylum tricornutum: 79.9% Nannochloropsis oceania : 35.5% Isochrysis galbana : 18.8%
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Apparent amino acid diges.bility of LT fishmeal and the three algae products
N. Oceania
P. Tricornutum
I. galbana
LT fishmeal
Arg 41.2 87.4 56.8 93.6
His 17.2 76.6 37.1 88.9
Ile 30.3 75.9 63.5 92.4
Leu 30.9 81.6 68.6 93.0
Lys 38.1 84.5 12.6 86.8
Met 35.6 83.4 64.8 93.5
Trp 38.3 81.7 69.0 85.6
Phe 31.9 83.2 69.2 90.3
Thr 50.1 83.0 55.0 85.0
Val 31.6 82.2 62.5 91.4
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Apparent crude fat diges.bility of the algae products
Although the algae products represented a minor proportion of total dietary lipids some indications were observed: All algae products gave a reduction in lipid digestibility with increasing inclusion of algae lipids. Calculation of the digestibility of lipids in the algae products would result in negative digestibility.
Nannochloropsis
y = -0,5587x2 + 0,2459x + 98,032R2 = 0,9998
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y = -0,1732x2 - 0,2497x + 98,107R2 = 1
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Isochrysis galbana
y = -0,0746x2 - 0,1763x + 98,186R2 = 0,9988
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Func.onal properites in microalgae
.
Hypotheses: Certain microalgae may have beneficial health effects Soybean meal was used as a model to study gut health Feeding soybean meal results in: Ø Enteritis in the distal intestine
Ø Reduced feed intake, growth, and digestibility
Ø Reduced enzyme activity and bile salt levels in the intestine
A: Fiskemel
B: Soyamel
Normal gut
Soy-‐induced enteri.s
Foto: T. Landsverk
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Microalgae in feed containing 20% SBM Degree of inflamma.on in distal intes.ne
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SBM (Pos. ctrl.) FM (Neg. ctrl.) ALG (SBM + alga)
Deg
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of c
hang
es in
dis
tal i
ntes
tine
Diet
Leukocytes in Lamina PropriaEpithelial changesAtrophyOedema
+ + +
+
*
* * *
*
*
**
* = different from SBM at p<0.01+ = different from FM at p<0.01
APC, 2012, unpublished
Feed, % FM SBM ALG
Fishmeal 71 51 29.5
Soybean meal 0 20 20
Microalgae -‐ -‐ 20
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Conclusion - 1
• Microbes represent very promising feed ingredients
• They are sustainable feed resources - they do not require agricultural land, use little water (or recycling) and can be made from non-food raw materials
• Micro algae have some limitation concerning opening up the cell-walls and low digestibility of nutrients in several species
• Some microbes (both bacteria, yeast and microalgae) contain many interesting bioactive components that can give positive health effects
• The positive health effects are very species (and possibly also strain) specific
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Conclusion - 2
• To be successful, microbial ingredients must have a high nutritional value (omega 3)/health benefits and be produced economically
• Revisions of EU regulations on microbial protein sources (Regulation (EC) No 767/2009) will facilitate further development and use of such products as feed ingredients