slide1 l.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Dr Mette Sørensen Research scientist in fish nutrition and feed processing PowerPoint Presentation
Download Presentation
Dr Mette Sørensen Research scientist in fish nutrition and feed processing

Loading in 2 Seconds...

play fullscreen
1 / 34

Dr Mette Sørensen Research scientist in fish nutrition and feed processing - PowerPoint PPT Presentation


  • 193 Views
  • Uploaded on

Dr Mette Sørensen Research scientist in fish nutrition and feed processing. www.akvaforsk.no. mette.sorensen@akvaforsk.no. www.apc-coe.no.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

Dr Mette Sørensen Research scientist in fish nutrition and feed processing


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
slide1

Dr Mette Sørensen

Research scientist in fish nutrition and feed processing

www.akvaforsk.no

mette.sorensen@akvaforsk.no

www.apc-coe.no

slide2

Effects of extrusion processing and raw ingredient variation on nutritional and technical quality of feed raw materials and their impact on the extrusion of aquafeeds

  • Nutritional quality
    • Extrusion temperature, digestibility and growth
    • Effect of extrusion on trypsin inhibitor activity and nutrient digstiblity
  • Physical quality
    • Extrusion temperature
    • Changes in physical quality replacing fish meal with WF (untoasted) and SBM (toasted)
    • Carbohydrate sources and physical quality
nutritional quality of fish feeds extruded at various temperatures
Nutritional quality of fish feeds extruded at various temperatures

Aim of two studies

  • Assess effects of different extrusion temperatures with regard to:
    • Digestibility of macronutrients, amino acids and energy
    • Growth and feed utilization
feed processing
Exp. 1:

Fishmeal/wheat based diet

Bühler twin screw extruder - FôrTek

Target extrusion temperature 100, 125 and 150 oC achieved by varying feeding rate and moisture addition into the extruder barrel

Exp. 2:

Fishmeal/ gluten / wheatmeal based diet

Single screw extruder Ewos Innovation

Temperature increased from 100 to 140 oC by

Increasing steam in the preconditioner

Circulating steam in the jackets

Feed processing
apparent digestibility coefficients of rainbow trout
Apparent digestibility coefficients of rainbow trout

Experiment 1

  • ADC of protein and energy not significantly affected by extr. temp

Experiment 2

Sørensen et al., 2002. Aquaculture (Exp. 1)

Sørensen et al., 2005. Aquac. Nutr (Exp. 2)

growth sgr and feed intake gain at the extrusion temperatures 100 and 140 o c exp 2
Growth (SGR, %) and feed intake/gain at the extrusion temperatures 100 and 140oC (exp. 2)

Sørensen et al., 2005. Aquac. Nutr (Exp. 2)

apparent digestibility of cys in feed extruded at two moisture levels
Apparent digestibility of Cys in feed extruded at two moisture levels

Sørensen et al., 2002. Aquaculture

slide9

Effects of extrusion processing and raw ingredient variation on nutritional and technical quality of feed raw materials and their impact on the extrusion of aquafeeds

  • Nutritional quality
    • Extrusion temperature, digestibility and growth
    • Effect of extrusion on trypsin inhibitor activity and nutrient digstiblity
  • Physical quality
    • Extrusion temperature
    • Changes in physical quality replacing fish meal with WF (untoasted) and SBM (toasted)
    • Carbohydrate sources and physical quality
slide10
Effect of extrusion on trypsin inhibitor activity of diets based on fish meal, soybean meal (toasted) and white flakes (untoasted)

Romarheim et al., 2005. Arch. Anim. Nutr

nutrient digestibility of diets based on fish meal soybean meal and white flakes
Extrusion processing increased digestibility of the protein in WF to the same levels as found for SBM and FM

SBM and WF negative influence on growth and FCR

Reduced feed intake, growth, fat and amino acid digestibility and poorer feed conversion

Pathological changes in the distal intestine

Nutrient digestibility of diets based on fish meal, soybean meal and white flakes

Romarheim et al., 2006. Aquaculture

Romarheim et al., 2005. Arch. Anim. Nutr.

slide12

Effects of extrusion processing and raw ingredient variation on nutritional and technical quality of feed raw materials and their impact on the extrusion of aquafeeds

  • Nutritional quality
    • Extrusion temperature, digestibility and growth
    • Effect of extrusion on trypsin inhibitor activity and nutrient digstiblity
  • Physical quality
    • Extrusion temperature
    • Changes in physical quality replacing fish meal with WF (untoasted) and SBM (toasted)
    • Carbohydrate sources and physical quality
physical quality of feed are measured by different methods
Physical quality of feed are measured by different methods
  • Durability
  • Hardness (Kahl, Lloyd)
  • Bulk density
  • Sinking velocity
  • Expansion
durability hardness and bulk density in feed extruded at 100 or 140 o c
Durability, hardness and bulk density in feed extruded at 100 or 140oC

Hardness, kg

Durbility, %

Bulk density, g l-1

Aarseth et al., 2006. Anim. Feed Sci.Techn.

interaction between pellet stability and environmental stress
Interaction between pellet stability and environmental stress
  • Low water stability pellet in combination with fluctuating salinity cause separation and accumulation of dietary oil in the stomach of rainbow trout
    • Oil belcing
    • Reduced lipid digestibility

Baeverfjord et al., 2006. Aquaculture

slide17

Effects of extrusion processing and raw ingredient variation on nutritional and technical quality of feed raw materials and their impact on the extrusion of aquafeeds

  • Nutritional quality
    • Extrusion temperature, digestibility and growth
    • Effect of extrusion on trypsin inhibitor activity and nutrient digstiblity
  • Physical quality
    • Extrusion temperature
    • Changes in physical quality replacing fish meal with WF (untoasted) and SBM (toasted)
    • Carbohydrate sources and physical quality
physical quality of the sbm and wf diets used in the mink and rainbow trout study
Physical quality of the SBM and WF diets used in the mink and rainbow trout study

Aim:

  • To study effects of partly replacing fish meal with white flakes and toasted soybean meal on physical quality when all adjustable extrusion parameters were kept constant
disulphide bondings seem to be important binding forces in fish feed
Disulphide bondings seem to be important binding forces in fish feed

Aslaksen et al., 2005. Anim. Feed Sci. Techn.

slide25

Effects of extrusion processing and raw ingredient variation on nutritional and technical quality of feed raw materials and their impact on the extrusion of aquafeeds

  • Nutritional quality
    • Extrusion temperature, digestibility and growth
    • Effect of extrusion on trypsin inhibitor activity and nutrient digstiblity
  • Physical quality
    • Extrusion temperature
    • Changes in physical quality replacing fish meal with WF (untoasted) and SBM (toasted)
    • Carbohydrate sources and physical quality
effect of starch sources screw configuration and thermal energy on physical quality of feed

Effect of starch sources, screw configuration and thermal energy on physical quality of feed

MSc. Giao Quynh Nguyen Luyen, 2007

summing up
Nutritional quality

Extrusion processing in the temperature (100-150oC) caused no dramatic change in digestibility coefficients in rainbow trout

Higher temperature improved growth

Inactivates heat labile antinutrients

Physical quality

High temperature result in lower hardness and durability

plant ingredients improves physical quality

New ingredients require optimization of processing parameters

Summing up
future research
Future research
  • Understand basic mechanism in binding properties of ingredients (starch, protein)
  • Physical quality vs nutritional quality
  • Learn more about interaction between raw ingredients, processing parameters and physical quality
  • Need for improved methods to measure physical quality