protein and lipid requirement in fish

1. • P G DEPARTMENT OF ZOOLOGY
• MINOR 2
• SEM4
• TOPIC: NUTRITIONAL REQUIREMENT IN FISH- PROTEINS & LIPIDS.
• SUBMITTED TO: DR. DHARVINDER KUMAR
• SUBMITTED BY: VAISHALI SHARMA
• R.NO:01

2. INTRODUCTION:
•Nutrition is the biochemical and physiological
process by which an organism uses food to
support its life.
• It includes ingestion, absorption, assimilation,
biosynthesis, catabolism and excretion.
•The science that studies the physiological process
of nutrition is called nutritional science

4. Some basic concepts in nutrition:
• Adequate nutrition is essential to good health.
• Nutrients in the body are in dynamic equilibrium, hence, a
deficiency or over supply of one will affect the others.
• Dietary intake and nutrient needs should be known.
• Nutrient needs vary because of factors such as age, physical
activity, body size, state of health, physiological processes like
growth, reproduction, and pathological disorders.
• Nutrient requirements are known for some nutrients only and
may differ from species to species.

5. FISH FEED:
• The diet offered to aquatic organisms needs to be appropriate to meet
these different needs.
• In other words, it should deliver an appropriate amount of different
nutrients, and be in a format that the fish can easily eat.
• A good quality prepared food will provide fish with a balanced diet. This
will include nutrients such as CARBOHYDRATES, protein (which supplies the
10 essential amino acids that most fish require), fats (for energy and as a
source of essential unsaturated fatty acids), vitamins and minerals. Some
fish foods contain pigment enhancers, to bring out the natural colours of
the fish (e.g. in the form of ingredients such as shrimp meal, Spirulina
algae, and lutein).

6. • Good nutrition is of paramount importance for economic production of healthy
and high quality product.
• In fish farming, nutrition of fish is critical because feed represents 40-50% of the
production costs.
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8. PROTEIN:
• Proteins are long chains of amino acids linked by bonds called peptide
bonds.
• All amino acids contain nitrogen, so all proteins contain nitrogen.
• In fact, measuring nitrogen content is a method of calculating protein
content.
• Metabolism of protein for energy produces nitrogen end products.
Fish eliminate these through gills, feces and urine.
• It is the most expensive for fish feed and the most important factors that
contributing to the growth performance of cultured species (Deng et
al., 2011) [7]

9. MAJOR FUNCTIONS OF PROTEINS:
• Protein serves three purposes in the nutrition of fish:
• 1. Provide energy
• 2. Supply amino acids
• 3. Meet requirements for functional proteins- enzymes and hormones
and structural proteins

10. • The requirement for protein in fish diets is essentially a requirement for the amino
acids in the dietary proteins.
• Some amino acids the fish cannot synthesis are called indispensable or essential
amino acids
1. Arginine
2. Valine
3. Histidine
4. Isoleusine
5. Leucine
6. Lysine
7. Methionine
8. Threonine
9. Tryptophan
10. Phenylalanine

11. • The amino acid requirement given by the NRC is shown in table for
catfish, trout, salmon, carp and tilapia.
• Research evidence suggests that large differences exist among fish
species in their requirements for amino acids.
• Some of these differences are probably caused by differences in
growth rate, feed intake and the source of amino acids in the diet.

12. DIGESTABILITY:
• When proteins in most feedstuffs are properly processed, they are
highly digestible.
• For a variety of protein rich-feed stuffs, the digestibility ranges from
75 to 95 percent
• As dietary carbohydrate increases, the digestibility of protein tends
to decline.
• Also, overheating during drying or processing reduces proteins
nutritive value.
• But, insufficient heating of soybean meal decreases the availability
of protein.

13. GENERAL TRENDS IN PROTEIN REQUIREMENTS IN
FISH:
•Protein requirements for fish are considerably higher
than those for warm blooded land animals.
• CARNIVORE fish require 50% proteins in diet
•HERBIVORE fish require 30% proteins in diet
•Protein requirements of fish decline with age.
•Animal protein sources are generally considered to be of
higher quality than plant sources, but animal protein
costs more.

14. PROTEIN SOURCE:
• Animal protein sources.:
(1) fish meal - most common protein source;
(2) trash fish - no fixed nutrient composition due to variation in the types of fish it includes;
(3) shrimp meal - excellent source ;
(4) squid meal - excellent source but expensive;
(5) mussel meal - contains growth-promoting factors and attractants;
(6) poultry by-products;
(7) milk and milk by-products - essential amino acid content is close to chicken egg protein, the
"ideal food;"
(8) meat and bone meal; and
(9) toad or frog meat.

15. • Plant protein sources.
• The common plant protein sources are legumes and oil-bearing seeds. Legumes
are potentially valuable as aquaculture feed source in the tropics because of
their abundance.
• (1) soybean meal - high protein, potential partial replacement of fish meal;
• (2) peanut meal - subject to aflatoxin contamination;
• (3) sunflower meal - has no known toxins;
• (4) cottonseed meal;
• (3) copra meal - lower protein compared with other plant sources;
• (6) sesame;
• (7) safflower;
• (8) castor oil meal;
• (9) linseed oil meal; and
• (10) corn gluten meal.
SESAME
This Photo by Unknown Author is licensed under CC
BY-SA
PEANUT

16. • Non-conventional protein sources.
• There are sources that can be used for fish and shrimp feed formulations but are not
yet fully utilized at present. These are called non-conventional protein sources.
• Some of these sources are:
• (1)SINGLE CELL PROTEIN {SCP} - algae, fungi (yeasts) and bacteria;
• (2) algae (Skeletonema, Chaetoceros, Scenedesmus, Chlorella, Spirulina) - may be too
expensive as feedstuff;
• (3) seaweeds - good sources of trace minerals and Vitamin A;
• (4) Ipil-ipil leaf meal - low digestibility and contains toxic mimosine, thus level of
incorporation is limited;
• (5) earthworm meal - should be dried to inactivate toxin;
• (6) snails - should be cooked and dried;
• (7) krill;
• (8) silkworm pupae; and
• (9) fly larvae. Lipid or fat sources.
• (10)ANTS-killed and dried ants are used as feed
SEA WEED
IPIL IPIL

18. LIPIDS:
• Lipids can be more formally defined as substances such as a fat, oil
or wax that dissolves in alcohol but not in water.
• Lipids contain carbon, hydrogen and oxygen but have far less
oxygen proportionally than carbohydrates.
• Lipids supply about twice the energy as proteins and carbohydrates.
• Lipids typically comprise about 6-15% of fish diets, supply essential fatty
acids (EFA) and serve as transporters for fat-soluble vitamins.

19. WHY ARE LIPIDS IMPORATANT TO
FISH:
1. Lipids work with proteins as important components of the cell membrane
and mitochondria.
2. It manages cell structure, energy storage and various biological functions
3. Lipids act as compound stores that store energy in the body.
4. Lipids act as a source of fat-soluble vitamins such as A D E K.
5. Unsaturated phospholipids provide flexibility of the cell membrane.
6. The fat stored under the skin acts as thermal insulation.

20. 7. Moreover lipids play a role in the transport of fat-soluble vitamins.
8. It plays a role in keeping the body temperature stable.
9. Lipids in the myelin sheath of the nervous system of animals act as electrical insulators.
This Photo by Unknown Author is licensed under CC BY-ND
This Photo by Unknown Author is licensed under CC BY-SA-NC

21. FATTY ACID REQUIREMENT:
• Fish typically require fatty acids of the omega 3 and 6 (n-3 and n-6)
families.
• Freshwater fish do not require the long chain HUFA, but often require an
18 carbon n-3 fatty acid, linolenic acid (18:3-n-3), in quantities ranging
from 0.5 to1.5% of dry diet.
• This fatty acid cannot be produced by freshwater fish and must be supplied
in the diet. Many freshwater fish can take this fatty acid, and through
enzyme systems elongate (add carbon atoms) to the hydrocarbon chain,
and then further desaturate (add double bonds) to this longer hydrocarbon
chain.
• Through these enzyme systems, freshwater fish can manufacture the
longer chain n-3 HUFA, EPA and DHA, which are necessary for other
metabolic functions and as cellular membrane components.

22. • Marine fish oil naturally contains high levels of omega-3 highly
unsaturated fatty acids (HUFA).
• Marine fish need omega-3 HUFA for moderate growth and health.
• The two main essential fatty acids in this group are ecosapentenoic acid
(EPA: 20: 5n-3) and docosahexaenoic acid
• Freshwater fish do not need long chain HUFA but often need 16 carbon n-3
fatty acids i.e. linolenic acid.
• This acid requires 0.5-1.5% of dry food.
• Many freshwater fish cannot produce this acid, so they must be supplied with
food.

23. • Inadequate ecosapentenoic acid (EPA) in the diet can lead to certain behavioral and
physiological abnormalities, such as poor diet,
• abnormal swimming,
• low physical growth,
• increased mortality (especially in larval stage),
• swollen liver,
• bloating, and cramps
• problems with proliferation,
• abnormal color formation,
• separation of glandular epithelium,
• decreased immunity, and
• increased cortisol levels (Izquierdo, 1996).

24. This Photo by Unknown Author is
licensed under CC BY
This Photo by Unknown Author is licensed under CC BY-SA
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25. • Lipid or fat sources.
• Lipid or fat sources may also come from animals or plants. Some
terms associated with this nutrient group are animal tallows, lards,
and oils.
• Some examples of lipid sources are:
• (1) animal sources - cod liver oil, squid oil, other fish liver oils, beef
tallow;
• (2) plant sources - soybean oil, sunflower oil, peanut oil, corn oil, and
linseed oil.

35. This Photo by Unknown Author is licensed under CC BY-SA-NC