A review of amino acid levels in fish meal

Dhanapong Sangsue , Sheila Ramos, and Rob Payne
Evonik (SEA) Pte. Ltd. Singapore
A review of amino
acid levels in
fishmeal in
Southeast Asia

feed additives - amino acids and more. Topic and Date | 14 February 2012 Page 2
Contents
> Introduction
> Overview of fishmeal quality from 2009 – 2011
> Data analyses and Impact
> Summary and Discussion
> Take home messages

Introduction
> Finfish and Crustacean production (FAO, 2008)
1950 less than 1 mil tons
2008 38.8 mil tons
2023 120 mil tons
> This rapid and amazing growth also comes with growing pains
sustainability questions (environment, productivity)
use of marine product, i.e. fishmeal
growing ~7% per year

Introduction
> Use of fishmeal is still common practice due to its excellent properties
> Good source of amino acids
> Good source of essential fatty acids, phospholipids
> High digestibility and impact on palatability
> However, feeding high levels of fishmeal may not be environmentally
sustainable unless we make proper use of it
> Therefore we need to understand fishmeal value clearly

Objectives
> To give an updated information about the quality of locally produced
fishmeal and its variation among the countries in the region
> To explain how to analyze, control, and make use of the local fishmeal
correctly

Main factors affecting
ingredient value
Nutrient variation
Average nutrient
content
Raw material
value
Raw material
cost per ton

Main factors affecting ingredient
value
> Raw material costs per ton appeared to be the first factor, while
> Analyses for average nutrient contents should be done in routine, however
> Nutrient variation can not be ignored
> Low variation ingredients are good ingredients
> High variation ingredients need to be managed

How does ingredient variation
impact animal production?

How does ingredient variation impact
aquaculture production?
> Impacts practically all aspects of aquaculture production!!
> Purchasing
> Quality control
> Feed formulation
> Feed production
> Aquaculture production
> Processing
> Feed costs contribute ~ 60% of the total production cost

Overview of fishmeal quality in SEA
from 2009 - 2011
Source: Evonik’s database (2012)
12.493.631.712.71Val
11.915.282.424.03Leu
40.5858.871.282.27Ile
7.724.532.263.37Arg
18.430.850.280.60Trp
10.103.041.552.36Thr
13.755.782.124.16Lys
12.522.721.212.01M+C
12.630.700.300.52Cys
13.062.090.581.50Met
7.5571.5844.6759.37CP
4256n
CVMaxMinAverage2009 - 2011

2009 – 2011 fishmeal by countries
Protein, Met, M+C, Lys in fishmeal vary from one country to the next..
The average values showed that in the past 3 years fishmeal from Indonesia and
Malaysia had higher quality whereas fishmeal from Thailand had the highest variation
13.1417.547.147.7311.20CV
3.814.133.474.204.54Average
Lys
10.4715.347.006.3410.10CV
1.912.022.002.052.20Average
M+C
11.4815.977.976.5110.61CV
1.441.511.451.551.68Average
Met
6.0410.114.934.815.17CV
58.5259.6059.1560.7661.58AverageCP
10771240133390516n
VIETNAMTHAILANDPHILIPPINESMALAYSIAINDONESIA2009 - 2011

Comparative analysis of the locally-produced
fishmeal from Southeast Asian countries in 2011
12.9113.088.185.5510.26CV
2.672.702.462.312.66Max
1.331.391.571.801.33Min
1.872.091.952.162.07Average
M+C
12.6212.979.125.8210.46CV
2.062.071.861.732.03Max
0.910.981.101.320.87Min
1.441.561.401.631.57Average
Met
6.979.395.644.515.44CV
69.3371.5867.9267.5169.23Max
48.6946.8248.1654.8949.15Min
58.0760.7657.6963.1860.01Average
78439742741264n
CP
VIETNAMTHAILANDPHILIPPINESMALAYSIAINDONESIA2011
Local FM from all countries had a huge range of CP particularly FM from
Thailand

Why do ingredients vary?
Atmospheric conditions
Geographical origin, fertilizer
Genetic variation or new genetics
Processing methods
Different species or parts in
animal by-products
Degradation during storage

What if we do not control variability?
Increased variation of nutrient content in raw materials
Increased diet variation
Increased safety margins in order to meet specifications
Increased feed cost

Controlling Variation
Methods used to manage variation:
Table or reference values
Regression equations
Wet chemistry
Near-Infrared Spectroscopy (NIR)

Impact of controlling variation
> Given that a basic tilapia feed contains
> FM 16%
> Peanut meal 24%
> SBM 14%
> Rice Bran 30%
> Broken rice 15%
> Premix 1%
> A nutritionist took the 3-year average of AA in the fishmeal as the reference
values to formulate the feed and added 10% safety margin into the formulation

> Scenario I: Assuming that there was only one stock of local fishmeal and the
warehouse manager fortunately took the higher quality portion of FM from that pile of
FM stock
> Results in higher than expected total Met, M+C, and Lys in the feed with the
added 10% safety margin
> Feed quality appeared to be good the farmers satisfied and could sell their fish
to the fillet processors at a high range price
> Should the additional costs of 10% safety margin somehow have been saved?
> How about the feed quality in the next production batches?
> Will the performance of the fish be consistent?
>The down-side was more nitrogen waste was released into the fish ponds and
then the environment as a result of the excess protein

> Scenario II: The warehouse manager unfortunately took the poorer quality portion
of FM from the pile of FM stock
> Results in lower than expected total Met, M+C, and Lys in the diets despite of
the added 10% safety margin
> Complaints from the farmers about fish growth
> The fillet processors rejected the fresh fish from the farmers as the fish
appeared to have high abdominal fat, less proportion of the fillet yield
> Some farmers started to change the feed
> The nutritionist decided to increase safety margin by 50% to become 15%,
resulting in increased diet costs
> The down-side was more nitrogen waste was released into the fish ponds and
then the environment

> Control and classification of incoming raw materials with regard to quality,
origin, suppliers
> Feed formulation will be done based on actual figures of nutrient values
> Reduction of safety margin
> More consistent feed quality
> Potentially lower production costs
Benefits of controlling variation

0,60 0,70 0,80 0,90 1,00 1,10 1,20
low quality
top quality
medium quality
% Amino acids
Classify ingredients

How do we handle this practically
> Segregation of local fishmeal in the warehouse according to
> Origin
> Species
> Suppliers
> Nutrient values..
> Use of less variation ingredients i.e. SBM to replace some parts of fishmeal
> Work at turning inconsistent fishmeal into more consistent fishmeal
> proper processes need to be developed

Summary
> No “average” value of fishmeal for accurately formulate a diet
> Fishmeal is obviously not a single ingredient and the high variation can be
explained by Origin, Species, Process, Contamination, Adulteration

Summary
Managing the variability
> Nutritionists, Quality control, and Purchasing to team up
Planning, Monitoring, Working at reducing a chance of getting
inconsistent ingredients
Supplier comparison and development that is in the supply chain
management

Do
Don't
Sampling and Analysis
Systematically, over
defined period, e.g.
via NIRS
Spot sampling
Statistical evaluation
Look at analytical
results of individual
samples in isolation
Evaluate aggregated
data per country or
supplier and compare
nutrient content
means and variation
Taking action
Communicate results
to those who can take
action:
- Purchasing
- Quality control
- Nutrition/formulation
- Feed mill
Keep analytical
results in the QC lab
Summary
C
0
M
M
U
N
I
C
A
T
I
O
N

Summary
Managing the variability
> Nutritionists, Quality control, and Purchasing to team up
Planning, Monitoring, Working at reducing a chance of getting
inconsistent ingredients
Supplier comparison and development that is in the supply chain
management

0.0000
1.0000
2.0000
3.0000
4.0000
5.0000
6.0000
0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5% Met+Cys
Supplier 1
Supplier 2
X-S
X-S
Input 1
Input 2
Supplier Differentiation

Take home messages
> In the past 3 years variation of protein or more precisely amino acids in
fishmeal those of Southeast Asia had been in a wide range.
> Quantification of AA concentration leads to reduction of safety margin,
then optimizing feed costs and fish performance
> Realizing that fishmeal is not simply fishmeal and that we really need to
measure what we are using and then use it correctly by analyzing of fishmeal
on a routine basis will lead nutritionists to a fuller understanding in
optimization of the feed costs and fish performance ultimately

A review of amino acid levels in fish meal

Recommended

Recommended

More Related Content

Similar to A review of amino acid levels in fish meal

Similar to A review of amino acid levels in fish meal (20)

Recently uploaded

Recently uploaded (20)

A review of amino acid levels in fish meal