Forms of fish feed can be dry, moist, or wet depending on their moisture content. Dry feeds include pellets, flakes, powders, and coated/encapsulated feeds. Pellets are the most common dry feed and can be compressed, expanded, or extruded. Extruded pellets are often made to float or sink. Moist and wet feeds have higher moisture levels. Feeds are also formulated for different life stages like starter, fry, fingerling, and broodstock feeds. The type of feed used depends on the species, life stage, and farming system.
1. The document discusses the production of fish meal, which is a concentrated feed obtained by milling and drying fish flesh that is high in protein and minerals.
2. Key steps in the production process include heating fish to coagulate proteins, pressing to separate solids from liquids, drying the solids, and grinding into a powder.
3. Pelagic fish like sardines, mackerel, and anchovies are commonly used as raw materials for fish meal production due to their high protein content and availability.
This document discusses various methods for processing animal feeds including grinding, cracking, steaming, pelleting and extruding. Processing feeds can increase digestibility by disrupting plant coatings, increasing surface area and altering starch structure. Grinding and cracking increase nutrient availability but may destroy vitamins. Steam flaking gelatinizes starch for improved digestion. Pelleting creates dense feeds but may reduce intake. Roughages can be chopped, ground or pelletized to increase consumption. Processing increases costs but also nutrient value.
Cereal and legume technology, lab sessionalSajib Reza
This document provides information about cereal and legume technology. It begins with definitions of cereals, their botanical classification, and their importance as staple crops. Examples of common cereals and legumes are also given. The document then focuses on wheat, describing its composition, types of wheat flour, and the importance of gluten in baking. Experimental procedures are outlined for determining gluten content, water holding capacity, oil holding capacity, dough raising capacity, and swelling ability/water solubility of flour.
Fruits and vegetables juice processing .pptxosmanolow
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Breakfast cereals classification and technologiespriteesutar
This document discusses breakfast cereals, including their classification, manufacturing processes, and key ingredients. It notes that breakfast cereals have evolved from simple cooked grains to highly processed ready-to-eat products. Cereals are classified as either hot (requiring cooking) or ready-to-eat. The major manufacturing processes include cooking, tempering, puffing, flaking, shredding, baking, drying, and adding flavorings and nutrients. Ready-to-eat cereals undergo processes like extrusion cooking before forming and drying operations to produce different cereal types.
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
This document discusses various methods for preserving eggs, including dry packaging, thermal treatments like flash heat treatment and thermostabilization, immersion in preservative solutions like lime water and sodium silicate solutions, oil coating, over-wrapping, and cold storage. It also discusses preservation of liquid eggs through freezing or dehydration into powder. Key steps in production of dried egg products include washing, breaking, filtering, desugaring, pasteurization at 62.5°C for 3.5 minutes in India, and spray drying the liquid eggs.
The document discusses the effects of food processing on nutrient content and food spoilage. It states that food processing aims to make food safe, of high quality, and convenient. Various processing methods like heating, milling, and freezing can affect nutrients. Heat processing may improve digestibility but also cause nutrient loss through reactions like Maillard browning. Freezing preserves nutrients if food is stored at proper temperatures. Food spoilage is caused by natural decay through enzymes or microbial growth of fungi like molds and yeasts or bacteria. Proper processing, storage, and preparation can help minimize nutrient loss and spoilage.
1. The document discusses the production of fish meal, which is a concentrated feed obtained by milling and drying fish flesh that is high in protein and minerals.
2. Key steps in the production process include heating fish to coagulate proteins, pressing to separate solids from liquids, drying the solids, and grinding into a powder.
3. Pelagic fish like sardines, mackerel, and anchovies are commonly used as raw materials for fish meal production due to their high protein content and availability.
This document discusses various methods for processing animal feeds including grinding, cracking, steaming, pelleting and extruding. Processing feeds can increase digestibility by disrupting plant coatings, increasing surface area and altering starch structure. Grinding and cracking increase nutrient availability but may destroy vitamins. Steam flaking gelatinizes starch for improved digestion. Pelleting creates dense feeds but may reduce intake. Roughages can be chopped, ground or pelletized to increase consumption. Processing increases costs but also nutrient value.
Cereal and legume technology, lab sessionalSajib Reza
This document provides information about cereal and legume technology. It begins with definitions of cereals, their botanical classification, and their importance as staple crops. Examples of common cereals and legumes are also given. The document then focuses on wheat, describing its composition, types of wheat flour, and the importance of gluten in baking. Experimental procedures are outlined for determining gluten content, water holding capacity, oil holding capacity, dough raising capacity, and swelling ability/water solubility of flour.
Fruits and vegetables juice processing .pptxosmanolow
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Breakfast cereals classification and technologiespriteesutar
This document discusses breakfast cereals, including their classification, manufacturing processes, and key ingredients. It notes that breakfast cereals have evolved from simple cooked grains to highly processed ready-to-eat products. Cereals are classified as either hot (requiring cooking) or ready-to-eat. The major manufacturing processes include cooking, tempering, puffing, flaking, shredding, baking, drying, and adding flavorings and nutrients. Ready-to-eat cereals undergo processes like extrusion cooking before forming and drying operations to produce different cereal types.
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
This document discusses various methods for preserving eggs, including dry packaging, thermal treatments like flash heat treatment and thermostabilization, immersion in preservative solutions like lime water and sodium silicate solutions, oil coating, over-wrapping, and cold storage. It also discusses preservation of liquid eggs through freezing or dehydration into powder. Key steps in production of dried egg products include washing, breaking, filtering, desugaring, pasteurization at 62.5°C for 3.5 minutes in India, and spray drying the liquid eggs.
The document discusses the effects of food processing on nutrient content and food spoilage. It states that food processing aims to make food safe, of high quality, and convenient. Various processing methods like heating, milling, and freezing can affect nutrients. Heat processing may improve digestibility but also cause nutrient loss through reactions like Maillard browning. Freezing preserves nutrients if food is stored at proper temperatures. Food spoilage is caused by natural decay through enzymes or microbial growth of fungi like molds and yeasts or bacteria. Proper processing, storage, and preparation can help minimize nutrient loss and spoilage.
Compound feed is made by mixing grains, protein meals, and other ingredients in proper proportions. Processing methods for feed ingredients include grinding, rolling, flaking, extruding, and pelleting to improve palatability, nutrient availability, and storage. Wet processing involves soaking, cooking, or adding moisture while dry processing uses grinding, rolling, and roasting without added water. The goal is to alter physical properties and increase digestibility of nutrients.
This document provides an overview of baked snacks. It discusses key ingredients like flour, leavening agents, liquids, fats and sweeteners. It also outlines the baking process, including dough/batter formation, gas expansion/trapping, starch gelatinization and crust formation. Common types of baked snacks are described like breads, muffins, biscuits and cookies. Equipment used for baking and the nutritional value of baked snacks are also mentioned.
This document provides an overview of the history and trends of food preservation and processing. It discusses early primitive methods like drying, salting, sugaring and pickling. It then outlines the development of more advanced techniques like refrigeration, heating/canning, dehydration, irradiation, blanching, vacuum packaging, and the use of chemicals and additives. A variety of common food processing methods are defined, like fermentation, canning, dehydration, irradiation and blanching, along with their advantages and disadvantages.
Dehydration
food dehydration
preservation effect
controlling factors for dehydration
factors affecting dehydration
driers commonly used are
dehydration and nutritive value
disadvantage
drying and microbes
This document discusses haylage, which is partially dried forage that is ensiled like silage. It is made from forages that are cut slightly earlier than hay, wilted to 40-60% dry matter, and fermented. This produces a higher-quality feed than hay but with less risk of spoilage than silage. The document covers different types of haylage production methods, including baleage. It explains that haylage has higher nutritional value and dry matter digestibility than hay, with less leaf loss during harvest. Good fermentation is important to preserve quality. Ensiling can help reduce nitrate levels in forages. Feeding haylage is similar to feeding large round bales using a ring feeder
This document discusses the composition and milling of pulses. It notes that pulses are a good source of protein and nutrients. In general, pulses contain 20-40% protein, carbohydrates such as starch, and small amounts of fat, minerals, and vitamins. Traditional milling methods involve conditioning pulses through wetting and drying to loosen the husk, then dehusking and splitting using emery rollers. Modern methods aim to improve yields by more efficiently removing the husk in one pass.
This document discusses freezing as a method for food preservation. It describes how freezing works by lowering temperatures to inhibit microorganism growth, outlines different freezing methods like air freezing and immersion freezing, and distinguishes between quick and slow freezing. The document also explains some changes that occur during freezing like chemical changes, textural changes from ice crystal formation, and potential nutrient losses.
Ice cream is composed of greater than 10% milkfat, 9-12% milk solids, 12-16% sweeteners, and 0.2-0.5% stabilizers and emulsifiers. Other frozen desserts include frozen custard, frozen yogurt, gelato, ice milk, sherbet, and sorbet. Liquid nitrogen can be used to rapidly freeze ice cream, resulting in many small ice crystals and a creamier texture. The basic process of ice cream production involves blending ingredients, pasteurizing, homogenizing, aging the mix overnight, freezing in a barrel freezer, adding mix-ins, and hardening in a blast freezer.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Preservation by Drying and Dehydration.pptxSyedRube2
Drying of Food has an ancient method of preserving different Foods. During the olden days foods were sun dried but due to the advancement of science and technology, many techniques have been discovered for drying the food for the purpose of preservation.
This document summarizes the characteristics, physiology, production methods, and production process of baker's yeast. It describes yeast as unicellular fungi that are typically spherical or oval in shape. It also outlines various fermentation media used in yeast production, including grain wort, molasses salt, and glucose salt media. The production process involves preparing fermentation media, carrying out fermentation, harvesting yeast cells, and mixing, extruding and packaging the yeast.
Silage making involves the controlled fermentation of green fodder crops with high moisture content under anaerobic conditions to preserve nutrients. Key requirements for silage include moisture levels between 60-65%, anaerobic conditions to allow lactic acid bacteria to grow and produce lactic acid lowering the pH, and compact packing to exclude oxygen. Silage and haylage provide benefits for cattle producers by preserving surplus forage when rainfall hinders hay production and helping reduce total feed costs. Common crops used for silage include corn, sorghum and small grains.
This document discusses modern cooking equipment and hydrocolloids used in kitchens. It describes various pieces of equipment such as the Thermomix, Pacojet, smoke gun, and vacuum packer. It also discusses hydrocolloids which are ingredients that control water, including their properties and considerations for use such as forming gels and interactions with ions. Popular hydrocolloids mentioned include gelatin, sodium alginate, xanthan gum, and carrageenan. Examples of their culinary uses are also provided.
This document summarizes suppositories, including what they are, their advantages and disadvantages, and how they are prepared. Suppositories are solid dosage forms intended for insertion into body cavities where they melt and exert localized or systemic effects. Their advantages include avoiding first-pass metabolism and providing localized action. Common bases used are cocoa butter, glycerogelatin, and polyethylene glycol. Suppositories can be prepared via hand rolling, fusion, or cold compression methods. The displacement value determines the amount of base displaced by the drug.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
This document discusses suppositories, including ideal characteristics of suppository bases, types of bases, and methods of preparation. It describes common bases like cocoa butter, polyethylene glycol, and gelatin and outlines techniques for preparation including hand rolling, fusion, and cold compression. Key steps in evaluation of suppositories are also summarized, such as uniformity of weight, disintegration testing, and drug content analysis.
Food processing and preservation techniques allow foods to be stored and consumed year-round around the world. Early techniques like drying, salting, sugaring, and pickling were primitive but allowed some foods to be preserved. Modern refrigeration and freezing are now the most common preservation methods, allowing up to 85% of foods to be refrigerated. Other key processing techniques include canning, dehydration, irradiation, blanching, and the addition of chemical preservatives like salt. Combination or "hurdle" processing uses mild applications of multiple preservation methods to eliminate spoilage microorganisms.
Compound feed is made by mixing grains, protein meals, and other ingredients in proper proportions. Processing methods for feed ingredients include grinding, rolling, flaking, extruding, and pelleting to improve palatability, nutrient availability, and storage. Wet processing involves soaking, cooking, or adding moisture while dry processing uses grinding, rolling, and roasting without added water. The goal is to alter physical properties and increase digestibility of nutrients.
This document provides an overview of baked snacks. It discusses key ingredients like flour, leavening agents, liquids, fats and sweeteners. It also outlines the baking process, including dough/batter formation, gas expansion/trapping, starch gelatinization and crust formation. Common types of baked snacks are described like breads, muffins, biscuits and cookies. Equipment used for baking and the nutritional value of baked snacks are also mentioned.
This document provides an overview of the history and trends of food preservation and processing. It discusses early primitive methods like drying, salting, sugaring and pickling. It then outlines the development of more advanced techniques like refrigeration, heating/canning, dehydration, irradiation, blanching, vacuum packaging, and the use of chemicals and additives. A variety of common food processing methods are defined, like fermentation, canning, dehydration, irradiation and blanching, along with their advantages and disadvantages.
Dehydration
food dehydration
preservation effect
controlling factors for dehydration
factors affecting dehydration
driers commonly used are
dehydration and nutritive value
disadvantage
drying and microbes
This document discusses haylage, which is partially dried forage that is ensiled like silage. It is made from forages that are cut slightly earlier than hay, wilted to 40-60% dry matter, and fermented. This produces a higher-quality feed than hay but with less risk of spoilage than silage. The document covers different types of haylage production methods, including baleage. It explains that haylage has higher nutritional value and dry matter digestibility than hay, with less leaf loss during harvest. Good fermentation is important to preserve quality. Ensiling can help reduce nitrate levels in forages. Feeding haylage is similar to feeding large round bales using a ring feeder
This document discusses the composition and milling of pulses. It notes that pulses are a good source of protein and nutrients. In general, pulses contain 20-40% protein, carbohydrates such as starch, and small amounts of fat, minerals, and vitamins. Traditional milling methods involve conditioning pulses through wetting and drying to loosen the husk, then dehusking and splitting using emery rollers. Modern methods aim to improve yields by more efficiently removing the husk in one pass.
This document discusses freezing as a method for food preservation. It describes how freezing works by lowering temperatures to inhibit microorganism growth, outlines different freezing methods like air freezing and immersion freezing, and distinguishes between quick and slow freezing. The document also explains some changes that occur during freezing like chemical changes, textural changes from ice crystal formation, and potential nutrient losses.
Ice cream is composed of greater than 10% milkfat, 9-12% milk solids, 12-16% sweeteners, and 0.2-0.5% stabilizers and emulsifiers. Other frozen desserts include frozen custard, frozen yogurt, gelato, ice milk, sherbet, and sorbet. Liquid nitrogen can be used to rapidly freeze ice cream, resulting in many small ice crystals and a creamier texture. The basic process of ice cream production involves blending ingredients, pasteurizing, homogenizing, aging the mix overnight, freezing in a barrel freezer, adding mix-ins, and hardening in a blast freezer.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Preservation by Drying and Dehydration.pptxSyedRube2
Drying of Food has an ancient method of preserving different Foods. During the olden days foods were sun dried but due to the advancement of science and technology, many techniques have been discovered for drying the food for the purpose of preservation.
This document summarizes the characteristics, physiology, production methods, and production process of baker's yeast. It describes yeast as unicellular fungi that are typically spherical or oval in shape. It also outlines various fermentation media used in yeast production, including grain wort, molasses salt, and glucose salt media. The production process involves preparing fermentation media, carrying out fermentation, harvesting yeast cells, and mixing, extruding and packaging the yeast.
Silage making involves the controlled fermentation of green fodder crops with high moisture content under anaerobic conditions to preserve nutrients. Key requirements for silage include moisture levels between 60-65%, anaerobic conditions to allow lactic acid bacteria to grow and produce lactic acid lowering the pH, and compact packing to exclude oxygen. Silage and haylage provide benefits for cattle producers by preserving surplus forage when rainfall hinders hay production and helping reduce total feed costs. Common crops used for silage include corn, sorghum and small grains.
This document discusses modern cooking equipment and hydrocolloids used in kitchens. It describes various pieces of equipment such as the Thermomix, Pacojet, smoke gun, and vacuum packer. It also discusses hydrocolloids which are ingredients that control water, including their properties and considerations for use such as forming gels and interactions with ions. Popular hydrocolloids mentioned include gelatin, sodium alginate, xanthan gum, and carrageenan. Examples of their culinary uses are also provided.
This document summarizes suppositories, including what they are, their advantages and disadvantages, and how they are prepared. Suppositories are solid dosage forms intended for insertion into body cavities where they melt and exert localized or systemic effects. Their advantages include avoiding first-pass metabolism and providing localized action. Common bases used are cocoa butter, glycerogelatin, and polyethylene glycol. Suppositories can be prepared via hand rolling, fusion, or cold compression methods. The displacement value determines the amount of base displaced by the drug.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
This document discusses suppositories, including ideal characteristics of suppository bases, types of bases, and methods of preparation. It describes common bases like cocoa butter, polyethylene glycol, and gelatin and outlines techniques for preparation including hand rolling, fusion, and cold compression. Key steps in evaluation of suppositories are also summarized, such as uniformity of weight, disintegration testing, and drug content analysis.
Food processing and preservation techniques allow foods to be stored and consumed year-round around the world. Early techniques like drying, salting, sugaring, and pickling were primitive but allowed some foods to be preserved. Modern refrigeration and freezing are now the most common preservation methods, allowing up to 85% of foods to be refrigerated. Other key processing techniques include canning, dehydration, irradiation, blanching, and the addition of chemical preservatives like salt. Combination or "hurdle" processing uses mild applications of multiple preservation methods to eliminate spoilage microorganisms.
1. FORMS OF FISH FEED
DR.SARVENDRA KUMAR
COLLEGE OF FISHERIES KISHANGANJ
2. Food: is any substance consumed to provide nutritional support for the body.
• It may be of either plant origin or animal origin.
• It contains essential nutrients, such as carbohydrates, fats, proteins, vitamins,
and minerals.
Feed: - feed is defined as the mixture or compound of various ingredients which
accomplish the nutritional requirement of any organism
Moist feed: - These feed contains the level of moisture is 35 – 75 %
Semi moist feed: - This type of feed contains 12 – 35 % moisture level.
Dry feed: - The moisture level in these type of feed 4 – 12 % but not zero.
3.
4. Introduction
Aquaculture feeds fall basically into two types - Dry and Non-dry
• Dry feeds- Dry feeds are generally made up of dry ingredients or from mixtures
of dry and moist ingredients.
• dry feeds are not completely free from moisture
• moisture content usually about 7-13% depending on the environment
• Dry feed are compacted into a definite shape generally by mechanical means
called pellets
• Depending on the formulation and compacting technique these diets are
floating and non-floating or sinking in water
5. • Dry feeds may be simple mixtures of dry ingredients, in which case
they are called 'mashes' or meals'.
• Pellets can be made in a range of sizes Depending on the processing
technique used, pellets may float or sink when placed in water.
• The non-floating type are often broken up and then sieved into a
range of smaller sizes, called crumbles or granules, for small fish or
shrimp.
6. Non-dry feeds- are divided into two major categories - Wet and moist.
• Wet feeds- as those which are made entirely or almost entirely from high
moisture ingredients, such as 'trash' fish, waste slaughterhouse products,
undried forage, etc.
• Moisture contents of about 45-70%
Moist feeds- are made from mixtures of Wet, or moist and dry raw materials, or
from dry ingredients to which moisture has been added
• Usually moist feeds range from 18-45% moisture.
• There is no really clear division between 'moist' and 'wet' feeds.
• A third class of products - flaked feed - is designed for aquarium fish, fish fry
and early post-larval shrimp
7. • Non-dry feeds- 'moist' or 'wet' are either extruded or non-extruded.
• An extruded feed is one which is made into a product like noodles by forcing it
through narrow holes in a special piece of equipment.
• Non-extruded moist or wet feeds may simply be non-formed single ingredients
(such as 'trash' fish) or mixtures of them, or they may be formed by machinery
(but usually by hand) into cakes, balls and pastes.
• Natural binding materials in the feed, or added binders
• Extruded moist pellets can be dried, by machinery or by sun-drying, into dry
sinking pellets - thus the link between the two products.
8. • During the production of either dry or non-dry feeds heat may or may not be
used.
• Non-extruded moist feeds may be cooked or steamed during manufacture to
increase their water stability.
• Dry pellets may be made by a 'cold' process or steam may be used in their
manufacture.
• All pelleting generates some heat mechanically.
• All floating pellets receive a considerable amount of heat during processing.
11. PELLETS: They are produced by extruding.
• Feeds that are compacted into a defined shape, generally by a mechanical means.
• Pelleting can be defined, as the agglomeration of small particles into a larger solid
with a given shape and texture, by means of a mechanical process in combination
with moisture, heat and pressure.
• The quality of the pellets is expressed as hardness, durability, water stability,
sinkability.
• Water stability is to be considered because of the leaching effect of water: loss of
nutritive elements (soluble nitrogen, vitamins), and ponds eutrophication.
• Basically the raw ingredients are mixed and forced through small tubes (called extrusion). This
creates a sausage-like tube of the mix. This is then heated with steam to harden the mix. The
final stage it to cut the cooked mix into the desired length. And that’s how they make pellets.
12. Pellets can be divided into- compressed, expanded and extruded pellets
Compressed pellets:
• First step in the manufacture of compressed pellets is through grinding and
mixing of ingredients
• Compressed pelleting involve exposing the steam for 5 to 20 second obtained
850C and 16% moisture followed by forcing the mix through a metal die, produces
a dense pellet.
• Compressed pellets have high proportion of dust and fines in the finished feed,
which affects feed wastage.
• Combination of heat, moisture and pressure compressed the mixture into
compressed pellet in which starch gelatinized.
• This method is also known as steam pelleting
13. • The quality of pellet influenced by level of moisture, lipid and humidity
• Very low(< 2%) and high level(> 10%) of fat level are not desirable
• Low fat level-make pellet hard
• High fat level- make pelleting difficult
• Excess moisture- pellet soft
• Insufficient moisture – result in crumble pellet
Amount of lipid included in the pellet mix does not usually exceed 10%.Additional lipid can
be sprayed onto the feed after pelleting, and lipid levels of 16-20% can be achieved.
14. Dry Compressed pellets have several advantages-
• Dry pellets do not require frozen storage; room-temperature storage is
sufficient
• Dry pellets can be used in inexpensive, platform-type demand feeders (moist
pellets do not flow sufficiently to be used in most demand feeders).
• Dry pellets are less expensive than moist pellets, especially when the cost of
moist pellets is expressed on a dry weight basis.
Disadvantages-
• Some species feeding slowly on dry feed than on moist feed, particularly in cold
water (<7◦C).
• Dry, compressed pellets do not float in water, unlike extruded pellets.
• There is a limit to the amount of fat that can be included in the feed to be
pelleted (< 7%). by spraying on after pelleting (top-dressing), additional fat can
be added to obtain levels.
15. Expanded pellets:
• Based on high pressure conditioning of feed mixtures within an angular expander.
• The degree of starch gelatinization obtained by expansion can exceed 60%,
microbial content of the mixture can be significantly reduced, and there is a
possibility of adding such as oils and molasses.
• In comparison to compressed pellets, the pellets produced by the angular
expander have improved hardness and durability, and the production capacity is
higher.
• The lipid content of expanded pellets can be increased to 20-22% by top –
dressing with oil.
16. Extruded dry pellets
• Formation of extruded dry pellets involve the us of different physical condition
and dies to those employ for compressed pellet
• Here temperature is increased to about 125-1500C in a pasteurized condition
chamber (20 s)
• increase the digestible energy content of the feed via increased lipid
concentration.
• Enhancing gelatinization of starch
• Result in the mixture being made into dough like consistency which is than force
through a die at high pressure
• extruded pellet there is the possibility of increasing lipid incorporation by top –
dressing (coating) with oil.
17. • It has the advantage of improving quality of the feeds by decreasing the levels of
dust and fines, and improving the water stability of the pellet.
• Extruded pellets are water stable, may be stable for 24 hr or more if additional
binders are included in the feed mix
• Pellet leave in die the fall in pressure causes the trapped water to evaporate due
to high pressure and the gelatinization expand forming air packet
• When the cool the density is generally 0.25. to 0.3 g/cc so that the pellet float
or sink
• By adjustment the ingredient combination and cooking floating or sinking pellet
can be produced
• Extrusion process may increased the bioavaibility of carbohydrate in the diet
18. • Cooking extrusion is the most recent development in pelleted fish feed
manufacture.
• These pellets are formed by extrusion of a moist mixture (20 – 24%) followed by
drying to reduce the moisture content to 10% or less.
• Extruded pellets are used by the catfish, salmon, trout, and shrimp industries
and by many other sectors of aquaculture, particularly for fish farmed in sea
cages.
• The extrusion process expands starch in the feed mixture, which lowers the
pellet density.
• Extruded pellets can be made to float, sink slowly, or sink rapidly in water,
depending on the conditions of manufacture
• The cost of production is slightly higher for extruded pellets than for
compressed pellets, but their advantages outweigh the additional cost in many
aquaculture applications.
19. SINKING PELLET FEEDS:
• Sinking pellets also known as a hard pellet , are more economical.
• Sinking feed will have water stability of up to an hour, and will gradually sink and
settle on the bottom if uneaten.
• Sinking pellets are sometimes used in water when the fish do not regularly
surface and also by pelleting some feeds it can be avoided to harm some
ingredients which do not like extrusion process. It is known as a hard pellet.
• They have high protein and fat contents, with a good water absorption rate and
high water stability.
• Sink slowly in saline water.
• For preparation of sinking feed; % of starch should be <20%,fat -> 6% and
moisture - >20-25 % Low temperature is given
20. FLOATING FEED:
• Floating pellets have moderate protein and fat contents for feeding warm- water
species such as tilapia, catfish, eels, etc.
• Floating pellets are more expensive to buy and more expensive for feed millers to
manufacture .
• Floating pellets is also known as expanded or extruded pellets and require to go
through an extrusion process during processing.
• This section of a feed mill is most of the time costly to set up and run than a standard
pelleting section.
• It helps to adjust the amount of feed per day and avoid wasted feed and pond pollution
problems.
• Floating on the surface of the water ( usually maintaining integrity in the water for
several hours), the fish must come up to the surface to eat.
• For preparing floating feed the starch content should be greater than 20% ,lipid < 6.
• While the moisture content should be minimum than the sinking feed i,e. < 20-25 %
• High temperature is given during extrusion ,100˚C.
21. FLAKE FEED
• Crumble also is a type of feed prepared at the mill by pelleting of the mixed ingredients and then
crushing the pellet to a consistency coarser than mash.
• Flake feeds are the most common type of feed fed to aquarium fish. Effective binders used in flaked
feeds include agar, gelatin, carageenan, and alginates
• Although a variety of methods can be used to produce a flake ,the most common method is the double-
drum drier.
• The thickness of the flake can be adjusted by altering the distance between the drums
• Drying conditions may influence the nutritional value of the product
• Flake feeds come off the drum drier as sheets, which must be ground, and sometimes sifted to produce
appropriately sized, thin flakes.
• The high surface area-to-volume ratio of flaked feeds
• The dried sheet is continuously scraped off the rotating drum and crumbled into flakes
• High temperature required
• Astaxanthin (in crustacean meal) and canthaxanthin (synthetic) are often added to aquarium feeds for
enhancing pink – red color of fish Xanthophylls from plant pigments are added for enhancing yellow-
orange pigmentation of certain species of ornamental fish.
22.
23. MICROENCAPSULATED FEEDS
Microencapsulated diets consist of dietary materials enclosed within a
microcapsule wall or membrane.
It also refers to the miniature feed of which the capsule skin is made up with
natural or synthetic high molecular material to wrap the feed with no adhesives.
Microencapsulation involves coating a small particle of feed with a thin layer of
compound that will reduce dissolving and leaching of nutrients
linked proteins, calcium alginate, and lipids have been used as encapsulation
materials.
The materials should be nontoxic, water insoluble, and digestible by the larval
fish.
• Microencapsulation is a process in which a material (the wall) surrounds and
coats another substance (payload).This technology is adapted and developed for
larval feeds.
24. MICRO-BOUND DIETS:
• Micro bound diets, nutrients are bound within a particle matrix consisting of a
binding material such as agar, gelatine, alginate or carrageen.
• Dietary ingredients are mixed with the binder to form a slurry, which is then dried
and sieved to produce food particles of the desired size.
• MBDs have no barrier between dietary ingredients and culture water so there is
potential for nutrient leaching and they are susceptible to direct bacterial attack.
• Micro bound crumbles are produced by first forming a flake or a cake, crumbling,
and then sifting to the appropriate size range.
• On-size feeds are produced in the desired particle size so that crumbling is not
necessary.
• It is divided into crumbled and on- size feeds based on the process.
• It has advantages: Eliminates the production of under or oversized particles,
which constitutes waste in crumbled feed production. Increased particle stability
and have appropriate range.
25. MICRO-COATED DIETS:
• These are feed prepared by coating micro bound diet with some materials such
as zein, and cholesterol , lecithin to improve its quality and water stability.
• In a normal micro particulate an extra coating of any encapsulate like Alginic acid,
gelatin, lipids etc. is given to enhance its stability by a simple process like soaking
or spraying.
• Even a coating of cholesterol-lecithin or modified corn gluten or zein makes them
micro coated feeds. Unlike microencapsulated particles these do not possess
entire coat.
26. TYPE OF FEED ACCORDING TO STAGE OF LIFE CYCLE
• Starter feeds- very crucial
• 50-70 micron, mostly microencapsulated
• Fry feeds- un metamorphosed young stage
• Crumbles and paste
• Flakes
• 0.50- 0.75 g fish
• 0.8 mm size
• Generally dry or semi-moist
• Fingerlings feeds- less protein, crumbles
• 1-20 g fish
• 1.2 - 2.4 mm crumbles or pellets
• 10-15 % less protein than the fry feeds
27. • Grow-out feeds
• Max cost
• More than 15-20 g
• Pellets more than 4 mm
• Broodstock feeds
• Sex maturation and gonadal development
• EFA and cholesterol
• Product quality feeds
• Consumer acceptability
• Fat free diet (common carp)
28. Why require the feed?
1. To enhance the growth
2. To improve or enhancing the immunity
3. For maintenance
4. To fulfill the nutritional requirement
5. To produce energy,