by
Otavio Serino Castro and Nadège Richard, Phileo Lesaffre Animal Care, France
Fishmeal usage in commercial feeds has decreased from an average of 30 percent to 15 percent in recent years, subject to shrimp life stage, production systems and intensity. In addition, recent estimates suggest that fishmeal usage can be reduced further, potentially achieving average levels as low as 5 percent by 2025.
To nutritionally rebalance shrimp feed formulas, different strategies can be adopted using specific protein sources. These range from premium ingredients, such as soybean protein concentrate and krill meal, to lower grade alternatives like rapeseed meal, sunflower meal and rendered animal by-products, such as feathers and blood meal.
For each adopted strategy, nutritionists will assume different levels of risk when it comes to maintaining feed efficiency and growth performance. This is especially true for field conditions that impose additional challenges related to stress and shrimp health.
Challenges associated with low fishmeal diets for shrimp farming
Replacing fishmeal in shrimp diets can affect growth in several ways. Among the main factors which limit alternative protein utilisation are the reduced digestibility of essential nutrients; decreased attractiveness and palatability, and the presence of anti-nutritional factors that might not be completely inactivated or destroyed during feed processing.
The reduction of nutrient digestibility in alternative protein sources is generally linked to higher fibre and ash content; the presence of antinutritional factors, such as phytic acid which can bind essential nutrients, and losses which occur during ingredient storage and processing, which are generally caused by reduced freshness, high temperatures or chemical treatments.
Antinutritional factors also not only negatively impact shrimp performance by making nutrients unavailable, but also due to direct action on digestive and metabolic functions, enzymes activity, nutrients transport, etc.
The behavioural response of farmed shrimp to feed in the water, such as feed detection, orientation and movement, is moderated by the presence of chemical signals in the water. The most powerful of these attractants are small water-soluble molecules such as amino acids, small peptides, amines, nucleotides, nucleosides and quaternary ammonium bases. Reducing these key compounds, which are generally found in fishmeal and marine ingredients, can compromise the attractiveness and palatability of the feed concerned.
Read more HERE.
Visit the Phileo Lesaffre Animal Care website, HERE.
Fishmeal usage in commercial feeds has decreased from an average of 30 percent to 15 percent in recent years, subject to shrimp life stage, production systems and intensity. In addition, recent estimates suggest that fishmeal usage can be reduced further, potentially achieving average levels as low as 5 percent by 2025.
To nutritionally rebalance shrimp feed formulas, different strategies can be adopted using specific protein sources. These range from premium ingredients, such as soybean protein concentrate and krill meal, to lower grade alternatives like rapeseed meal, sunflower meal and rendered animal by-products, such as feathers and blood meal.
For each adopted strategy, nutritionists will assume different levels of risk when it comes to maintaining feed efficiency and growth performance. This is especially true for field conditions that impose additional challenges related to stress and shrimp health.
Challenges associated with low fishmeal diets for shrimp farming
Replacing fishmeal in shrimp diets can affect growth in several ways. Among the main factors which limit alternative protein utilisation are the reduced digestibility of essential nutrients; decreased attractiveness and palatability, and the presence of anti-nutritional factors that might not be completely inactivated or destroyed during feed processing.
The reduction of nutrient digestibility in alternative protein sources is generally linked to higher fibre and ash content; the presence of antinutritional factors, such as phytic acid which can bind essential nutrients, and losses which occur during ingredient storage and processing, which are generally caused by reduced freshness, high temperatures or chemical treatments.
Antinutritional factors also not only negatively impact shrimp performance by making nutrients unavailable, but also due to direct action on digestive and metabolic functions, enzymes activity, nutrients transport, etc.
The behavioural response of farmed shrimp to feed in the water, such as feed detection, orientation and movement, is moderated by the presence of chemical signals in the water. The most powerful of these attractants are small water-soluble molecules such as amino acids, small peptides, amines, nucleotides, nucleosides and quaternary ammonium bases. Reducing these key compounds, which are generally found in fishmeal and marine ingredients, can compromise the attractiveness and palatability of the feed concerned.
Read more HERE.
Visit the Phileo Lesaffre Animal Care website, HERE.
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