- Lectures presented at the FAO/UNDP Training Course in Fish Feed Technology, held at the College of Fisheries, University of Washington, Seattle, Washington, U.S.A., 9 October-15 December 1978
UNITED NATIONS DEVELOPMENT PROGRAMME
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1980
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The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
M-44
ISBN 92-5-100901-5
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© FAO 1980
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DIGESTION PHYSIOLOGY AND ANATOMY
Chapter 1. Digestion in Teleost Fishes
2.1 Definition of the Gut and its Subdivisions
2.2 Evolution and Ontogeny of the Digestive Tract
2.3 Generalizations3. ANATOMY AND GENERAL PHYSIOLOGY OF THE GUT
3.1 Functional Anatomy of the Gut
3.2 Peristalsis and its Control
3.3 Gastric Evacuation Time and Related Studies
3.4 Digestion and Absorption
3.5 Specific Dynamic Action (SDA)
3.6 Interrelationship between Osmoregulation and Digestion4. CHARACTERISTICS OF ENZYMES AND OTHER DIGESTIVE SECRETIONS
4.1 Digestion in the Mouth and Oesophagus
4.2 Digestion in the Stomach
4.3 Digestion in the Midgut and Pyloric Caecae
4.4 The Role of Bile, Gall Bladder and Liver in Digestion5. METHODS OF MEASUREMENT AND ANALYSIS FOR DIGESTION STUDIES
5.1 Measurement of Stomach Contents
5.2 Measurement of Digestibility and Related Factors6. DIGESTIVE ANATOMY OF SELECTED FISHES
6.1 Rainbow Trout (Salmo gairdneri)
6.2 Channel Catfish (Ictalurus punctatus)
6.3 Common Carp (Cyprinus carpio)
6.4 Milkfish (Chanos chanos)
NUTRITIONAL BIOENERGETICS
Chapter 2. Nutritional Bioenergetics in Fish
3. ENERGY REQUIREMENTS OF FISH
3.1 Energy Distribution in Relation to Feeding Level
3.2 Maintenance Energy
3.3 Energy Cost of Growth
3.4 Factors that Alter Energy Needs
NUTRITIONAL BIOCHEMISTRY
Chapter 3. Proteins and Amino Acids
1.1 Classification
1.2 Structure
1.3 Properties
1.4 Chemical Determination2. PROTEIN DIGESTION AND METABOLISM
3. GROSS PROTEIN REQUIREMENTS
4. AMINO ACIDS
4.1 Essential and Non-essential Amino Acids
4.2 Essential Amino Acids and Protein Quality5. QUANTITATIVE REQUIREMENTS OF AMINO ACID
6. SUPPLEMENTING DIETS WITH AMINO ACIDS
7. REFERENCES
Chapter 4. Lipids and Fatty Acids
1. INTRODUCTION
2. FATTY ACID COMPOSITION OF FISH
2.1 Environmental Influences
2.2 Effects of Diet
2.3 Seasonal Variation3. BODY LIPID COMPOSITION AND DIETARY LIPID REQUIREMENTS
4. POLYUNSATURATED FATTY ACID REQUIREMENTS OF FISH
5. ESSENTIAL FATTY ACID REQUIREMENTS OF FISH
5.1 Rainbow Trout
5.2 Channel Catfish
5.3 The Common Carp
5.4 The Eel
5.5 The Plaice
5.6 The Turbot
5.7 The Red Sea Bream
5.8 Other Species6. FATTY ACID METABOLISM IN FISH
7. NEGATIVE ASPECTS OF LIPIDS IN FISH NUTRITION
8. REFERENCES
1. INTRODUCTION
2. CLASSIFICATION AND CHEMISTRY
2.1 Pentoses
2.2 Hexoses
2.3 Disaccharides
2.4 Oligosaccharides
2.5 Polysaccharides3. CARBOHYDRATE METABOLISM IN FISH
3.1 Digestion, Absorption and Storage
3.2 Other Factors Affecting Metabolism
3.3 Energy Transformation
1.1 Thiamine
1.2 Riboflavin
1.3 Pyridoxine
1.4 Pantothenic Acid
1.5 Niacin
1.6 Biotin
1.7 Folic Acid (Folacin)
1.8 Vitamin B12
1.9 Ascorbic Acid
1.10 Inositol
1.11 Choline
1.12 p-Aminobenzoic Acid
1.13 Lipoic Acid
1. INTRODUCTION
2. CALCIUM AND PHOSPHORUS
2.1 Distribution
2.2 Absorption and Metabolism
2.3 Deficiency Symptoms
2.4 Calcium and Phosphorus in Feeds3.1 Distribution
3.2 Absorption and Metabolism
3.3 Deficiency Symptoms
3.4 Magnesium in Feeds
FEEDSTUFFS
1.1 International Network of Feed Information Centre (INFIC)
2. AN INTERNATIONAL FEED NOMENCLATURE
2.1 Classes of Feeds by Composition and Usage
2.2 International Feed Description
2.3 Short Feed Names
2.4 Official Country Names3. THE SYSTEMATIC COLLECTION AND RECORDING OF DATA ON FEED COMPOSITION
3.1 The International Source Form
3.2 Information Provided In Source Form4. CALCULATIONS USED IN SUMMARIZATION OF FEED COMPOSITION DATA
5. ENERGY FEEDS
5.1 Chemical Characteristics
5.2 Non-chemical Characteristics of Energy Feeds
5.3 Quality in Energy Feeds6.1 Products of Plant Origin
6.2 Protein Supplements of Animal and Marine Origin7. VITAMIN AND MINERAL SUPPLEMENTS AND MISCELLANEOUS ADDITIVES
Chapter 9. Ingredients for Fish Feed Manufacture in the United States 1/
1. INTRODUCTION
2. MILL BY-PRODUCTS
2.1 Wheat Germ Meal
2.2 Wheat Red Dog
2.3 Wheat Bran
2.4 Wheat Middlings
2.5 Wheat Mill Run
2.6 Corn Gluten Feed
2.7 Corn Gluten Meal
2.8 Rice Groats
2.9 Rice Bran with Germ
2.10 Rice Polishings
2.11 Oat Groats4.1 Hydrolyzed Poultry Feathers
4.2 Meat and Bone Meal
4.3 Fish Meals
4.4 Blood Meal5.1 Corn Distillers Dried Grain with Solubles
5.2 Brewers Yeast
5.3 Brewers Dried Grains
5.4 Dried Whey
Chapter 10. Antioxidants in Compounded Feeds
1. INTRODUCTION
2. CRITERIA FOR SELECTING FEED ANTIOXIDANTS
3. COMMONLY USED FEED ANTIOXIDANTS
4. FUNCTIONAL EFFECTS OF ANTIOXIDANTS
4.1 Nutrient Deficiency Prevention
4.2 Prevention of Rancid Oxidation of Fats5. LEVEL OF ANTIOXIDANT USAGE IN FEED
6. OTHER EFFECTS OF ANTIOXIDANTS IN FEED
Chapter 11. Adventitious Toxins in Feeds
1. INTRODUCTION
2. CHEMICAL CONTAMINANTS
2.1 Pesticides and Chlorinated Hydrocarbons
2.2 Seed Dressings
2.3 Cross Contaminants
2.4 Other Sources of Chemical Contaminants
Chapter 12. Unconventional Feed Ingredients for Fish Feed
1. INTRODUCTION
2. PROBLEMS ASSOCIATED WITH UNCONVENTIONAL FEEDSTUFFS
3. SELECTED UNCONVENTIONAL INGREDIENTS FOR FISH FEED
3.1 Soyabean Meal
3.2 Single Cell Protein
3.3 Krill
3.4 Poultry By-Products and Feather Meal
3.5 Other Potential Feedstuffs4. WASTE RECYCLING AND DIRECT FERTILIZATION
5. FACTORS AFFECTING THE ORGANOLEPTIC PROPERTIES OF FISH
6. REFERENCES
Chapter 13. Storage Problems of Feedstuffs
2.1 Factors Affecting Insect Infestation of Feedstuffs
2.2 Feeding Habits of Insects
2.3 Losses Due to Insect Attack
2.4 Control3.1 Factors Affecting Fungal Growth in Feedstuffs
3.2 Detrimental Effects of Storage Fungi on Feedstuffs
3.3 Control4. DETERIORATIVE CHANGES IN STORED FEEDSTUFFS
Chapter 14. Stability of Micro-Ingredients in Fish Feed
1. INTRODUCTION
2. SELECTION OF MICRO-INGREDIENT SOURCES
3. STABILITY OF MICRO-INGREDIENTS
3.1 Considerations of Stability
3.2 Pelleting of Feeds and Micro-Ingredient Stability
FEED FORMULATION
Chapter 15. Fish Feed Formulation
1. INTRODUCTION
2. BALANCING CRUDE PROTEIN LEVEL
3. STEPS IN FEED FORMULATION
4. BEST-BUY TECHNIQUES
Chapter 16. Linear Programming in Fish Diet Formulation 1/
1. INTRODUCTION
2. LINEAR PROGRAMMING BASICS
3. PREPARATION OF DATA INPUT FOR LP
4. SOLUTION OF INITIAL MODEL (CATFISH DIET)
4.1 RØWS Analysis
4.2 CØLUMNS Analysis
4.3 Interpreting the RANGE Option5. MODIFYING THE DATA DECK BY THE REVISE PROGRAMME
5.1 Organization of the REVISE Data Deck
5.2 Results of the REVISE Programme6. PARAMETRIC LINEAR PROGRAMMING
6.1 Parametric Restriction Ranging - PARARHS
6.2 Parametric Column Ranging - PARACØL
6.3 Parametric Row Ranging - PARARØW
6.4 Parametric Cost Ranging - PARAØBJ
6.5 Multimode Linear Programming
FEED MANUFACTURING TECHNOLOGY
Chapter 17. Material Flow in Feed Manufacturing 1/
1. INTRODUCTION
2. RECEIVING
3. PROCESSING
4. PACKAGING
5. STORAGE AND DISTRIBUTION
Chapter 18. Feed Milling Processes
2.1 Hammermills
2.2 Attrition Mills
2.3 Roller Mills
2.4 Cutters
2.5 Screening3.1 Horizontal Mixers
3.2 Vertical Mixers
3.3 Other Types of Mixers
3.4 Liquid Mixers
3.5 Mixing Operation and Evaluation4.1 Application
4.2 Influence of Feed Composition
4.3 Cooling and Drying
4.4 Crumbles
4.5 Screening or Grading
4.6 Use of Hard Pellets
4.7 Hazards of Feeding Hard Pellets
4.8 Pellet Hardness and Stability
4.9 Floating Pellets
Chapter 19. The Dravo Process for Non-Compacting Feed
1. INTRODUCTION
2. THE NON-COMPACTING PELLET
Chapter 20. Effects of Processing on the Nutritional Value of Feeds
1. INTRODUCTION
2. HEAT TREATMENT
3. GRINDING
4. PELLETING AND CRUMBLING
5. PROCESSING TO DESTROY NATURALLY OCCURRING TOXINS AND INHIBITORS
6. EFFECT OF PROCESSING ON MOULDS, SALMONELLA, AND OTHER HARMFUL SUBSTANCES
7. EFFECT OF PROCESSING ON THE AVAILABILITY AND NUTRITIONAL VALUE OF VITAMINS
8. EFFECT OF PROCESSING ON THE AVAILABILITY AND NUTRITIONAL VALUE OF TRACE MINERAL ELEMENTS
9. REFERENCES
Chapter 21. Manufacturing Compounded Feeds in Developing Countries
1. INTRODUCTION
2. GUIDELINES FOR THE ESTABLISHMENT OF A FEED MILL
A. The Concept
B. Requirements of a Feed Mill
C. Planning the Project
PRACTICAL DIETS
Chapter 22. Practical Fish Diets
1. WET DIETS FOR RESEARCH AND PRACTICAL FEEDING
1.1 Research Diets
1.2 Practical Wet Diets
1.3 Feeding Lactic Fermentation Preserved Wet Diets to Catfish2.1 Nutrient Requirements of Catfish
2.2 Manufacture of Catfish Feeds
2.3 Catfish Feeding Practices
Chapter 23. Novel Diets for Aquaculture
1. INTRODUCTION
2. ENCAPSULATED DIETS
3. OTHER NOVEL FORMS OF FISH DIETS
Chapter 24. Microencapsulated Egg Diets for Fish Larvae 1/
1. INTRODUCTION
2. WHOLE EGG versus EGG YOLK
2.1 Composition of Egg Components
2.2 Whole Egg versus Egg Yolk as Diet for Fish Larvae3. MICROENCAPSULATED DIETS MADE FROM WHOLE EGG
3.1 Physical Properties of Eggs
3.2 Processing Techniques
3.3 Advantages of the Novel Diets
3.4 Formulating Encapsulated Egg Diets
Chapter 25. Experimental Design in Diet Studies
1. INTRODUCTION
2. EXPERIMENTAL DESIGNS
3. NUMBER OF OBSERVATIONS (OR REPLICATES) NEEDED IN AN EXPERIMENT
4. TESTING FOR SIGNIFICANT DIFFERENCES BETWEEN TREATMENTS
5. TRANSFORMATIONS
6. ISOCALORIC AND ISONITROGENOUS DIETS
7. CONTROL DIETS
8. REFERENCE
QUALITY CONTROL
Chapter 26. Quality Control in Fish Feed Manufacturing
1. INTRODUCTION
2. QUALITY CONTROL PROCEDURES
3. RAW MATERIAL AND FINISHED PRODUCT STORAGE
4. METHODS OF ANALYSIS
4.1 Moisture
4.2 Crude Protein (Kjeldahl Method)
4.3 Crude Fat
4.4 Crude Fibre
4.5 Ash
4.6 Sodium Chloride
4.7 Molasses Analysis
4.8 Anti-metabolite and Toxins in Feeds
APPENDIX A - Conversion Tables
APPENDIX B - Pelletability of Selected Feedstuffs
APPENDIX C - Pellet Die Specifications
APPENDIX E - Equipment Requirements for 8-Ton-an-Hour Feed Mill