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!!!