This document discusses assessing agro wastes as alternative ingredients for fish feed formulation. The objectives are to compare the nutritive values of sago and soybean hampas, enhance their values through solid state fermentation, and formulate fish feed using different replacement levels of the agro wastes. Current results show that Baker's yeast increased the crude protein in sago hampas by 1.71% while Trichoderma reesei increased crude protein in soy hampas by 5.75%. Next steps involve further solid state fermentation, fish feed formulation using different replacement levels, feeding trials on fish, and analyzing the results.

1. Assessing Agro Wastes as An
Alternative Ingredient for
Formulation of Fish Feed
Mohd Khalid b Khalil
Dr. Lee Kui Soon
AP. Dr. Awang Ahmad Sallehin Awang Husaini

2. Introduction

3. Introduction

4. Introduction
Sago Hampas Soybean Hampas

5. Objectives
• To compare the nutritive values of sago and soybean hampas.
• To enhance the nutritive values of sago and soybean hampas by solid
state fermentation.
• To formulate fish feed in different replacement level of agro wastes
replacing conventional ingredients.
• To test the suitability of the agro wastes as alternative ingredients in fish
feed.
• To reduce the environmental pollution by using the agro wastes in
proper manner.

6. Literature Review
• The sago palm is a species of the genus
Metroxylon belonging to the Palmae
family.
• In 2005, export of about 45300 metric
tons of food-grade sago starch earned
about RM40.4 million (Malaysia Dept.
of Statistic, 2005)
• The three leading world producers are
Malaysia, Indonesia, and Papua New
Guinea, where sago is grown
commercially for the production of
sago starch and/or conversion to
animal food or to ethanol.
Sago Hampas

7. Literature Review
• Waste produced are directly disposed into the
nearest river.
• Create serious water pollution in the area.

8. Literature Review
Soybean Hampas
• Soybeans are the leading U.S. oilseed
product export to Malaysia, and
increased usage of full-fat soymeal
continues to favor U.S. soybean imports.
• Fueled by strong consumer demand and
a diversification of soy-based products
manufactured in Malaysia, demand for
food quality soybeans is expected to
grow steadily at 3.7 percent annually.
• Food products : tofu, soybean milk, etc.

9. Literature Review
Source: United States Department of Agricultural
http://www.indexmundi.com/agriculture/?country=my&commodity=soybean-meal&graph=imports
1964 2014
1425

10. Literature Review
Generally Recognized as Safe (GRAS)
• Aspergillus sp.
• Trichoderma sp.
• Baker’s yeast
• Rhizopus sp.
• Penicilium sp.
• Neurospora sp.
• However, only available strains in UNIMAS will be used.
Proceeded
In progress

11. Methodology
• All fungi strains were cultured on Malt Extract Agar
(MEA) plate.
• After 7 days, 1% of Tween 20 were used to harvest
the spore.
• The spore were counted by using Neubauer
improved haemacytometer (106 – 107).
• The spore counted was used in the solid state
fermentation.
Chemical
analysis
7 days

12. Methodology
Chemical analysis (AOAC, 1990)
• Crude protein (CP)
• Crude fibre (CF)
• Ether extract (EE)
• Ash
• Moisture content (MC)
• Dry matter (DM)
• Nitrogen free extract (NFE)

13. Current Results
Item Untreated Aspergillus niger Trichoderma
harzianum
Trichoderma
reesei
Baker’s Yeast
Dry matter (%) 96.09 90.92 55.44 44.67 53.2
Crude protein (%) 0.04 0.07 0.74 1.53 1.75
Ether extract (%) 0.70 1.20 0.34 0.53 0.1
Crude fibre (%) 1.67 2.80 1.60 5.57 4.14
Ash (%) 2.36 2.17 2.07 2.4 2.26
Nitrogen free extract
(%)
90.20 84.68 50.69 34.64 44.95
Moisture content (%) 3.91 9.08 44.56 55.33 46.8
Sago Hampas

14. Current Results
Item Untreated Aspergillus niger Trichoderma
harzianum
Trichoderma reesei
Dry matter (%) 70.94 44.4 65.74 59.78
Crude protein (%) 31.63 26 21.13 37.38
Ether extract (%) 3.98 1.57 1.63 3.69
Crude fibre (%) 8.56 9.3 7.07 8.2
Ash (%) 4.33 2.37 2.13 3.54
Nitrogen free extract (%) 22.44 5.16 33.78 6.97
Moisture content (%) 29.06 55.6 34.26 40.22
Soy Hampas

15. Discussions
Sago Hampas
• Sago hampas lacks of crude protein and Baker’s yeast enhanced the %
of the crude protein by 1.71%.
• It is proposed that the yeast supplementation may enhance the dietary
protein turnover (Mohsen, 2012).
• Organisms that have been employed in the protein enrichment and
detoxification of cassava process wastes for use in ruminant nutrition
include Aspergillus sp., Trichoderma sp. as well as a variety of bacteria,
yeasts and ruminal microflora (Niladevi, 2009).

16. Discussions
Soy Hampas
• Soy hampas gained 5.75% crude protein after treated with Trichoderma
reesei.
• The major enzymes secreted by T. reesei under production conditions
are those degrading plant polysaccharides, the most dominant ones
being the major cellulases (Markku & Tina, 2012).

17. Next steps
Solid state fermentation
Chemical
analysis
Compare
the data

18. Next steps
Fish feed formulation
• 10% , 20% & 30%
replacement level
• Isonitrogenous &
isocaloric feed
• Winfeed 2.8
software
• Control diet with
0% of agro wastes

19. Next steps
Measure the length of the fish• Feed the fish with 5% of total
body weight.
• Minimum 3 month feeding
period.
• Collect the data twice per
month.
• Data analysis will be done
using SPSS 2009.
Measure the weight of
the fish

20. Conclusions
• Baker’s yeast enhanced the crude protein of sago hampas by 1.71%,
whereas, Trichoderma reesei enhanced crude protein of soy hampas by
5.75%.

21. References
• Markku & Tina, 2012. The cargo and the transport system: Secreted
proteins and protein secretion in Trichoderma reesei (Hypocrea
jecorina). Microbiology. Vol. 158 Issue. 1 (pg 46-57).
• Niladevi, 2009. Ligninolytic Enzymes. Biotechnology for Agro-Industrial
Residues Utilisation. (pg 466).
• Y. S. Mtui, 2012. Lignocellulolytic enzymes from tropical fungi: Types,
substrates and applications. Scientific Research and Essays. Vol. 7 Issue.
15 (pg 1544-1555).
Thank you.

22. Q & A