Types of Feed Used in Aquaculture
TYPES OF FEED USED IN AQUACULTURE
Fawole, Femi John
Division of Fish Nutrition, Biochemistry and Physiology
Central Institute of Fisheries Education, (Deemed University),
Versova, Mumbai, 400 061, India.
Introduction
Feed manufacturing can be described as a process concerned with the physical transformation of a written formulation into a compounded “edible” diet for a precise nutritional objective. This association is achieved by mixing components in their solid form (animal meals, oil cakes, cereal products, minerals and vitamins) or liquid form (fish oils, lecithins and certain vitamins and binding agents). Grinding of the largest solid components reduces the heterogeneity of the product and increases digestive utilization to a certain extent. In feed formulation, it is important to first determine the function of a feed, such as supporting maximum growth, feed intake, feed efficiency, or reproductive performance. Once the function or use of the feed has been defined, the type of feed, its formulation, and the appropriate manufacturing technique can be determined. The ultimate goal of diet preparation is to produce a feed that supports maximum production at the lowest possible cost. The choice of manufacturing process to be employed also will depend on the feeding habit of the fish or shrimp to be fed (ie. benthic, pelagic or surface feeder; visual or olfactory feeder; moist or dry diet feeder; rapid or slow feeder) and its physical feed requirements (ie. feed size, bouyancy, texture, palatability, and desired water stability) for all stages of the culture cycle. Both the feed formulation and the feed manufacturing method determine the critical characteristics of feed particles. The feed formulation affects consumption by influencing the colour, taste, and smell of the feed, while manufacturing affects consumption by influencing the feed particle size, shape, texture, density, and buoyancy. A high quality feed is a result of feed formulation and
Fawole, Femi John
Division of Fish Nutrition, Biochemistry and Physiology
Central Institute of Fisheries Education, (Deemed University),
Versova, Mumbai, 400 061, India.
Introduction
Feed manufacturing can be described as a process concerned with the physical transformation of a written formulation into a compounded “edible” diet for a precise nutritional objective. This association is achieved by mixing components in their solid form (animal meals, oil cakes, cereal products, minerals and vitamins) or liquid form (fish oils, lecithins and certain vitamins and binding agents). Grinding of the largest solid components reduces the heterogeneity of the product and increases digestive utilization to a certain extent. In feed formulation, it is important to first determine the function of a feed, such as supporting maximum growth, feed intake, feed efficiency, or reproductive performance. Once the function or use of the feed has been defined, the type of feed, its formulation, and the appropriate manufacturing technique can be determined. The ultimate goal of diet preparation is to produce a feed that supports maximum production at the lowest possible cost. The choice of manufacturing process to be employed also will depend on the feeding habit of the fish or shrimp to be fed (ie. benthic, pelagic or surface feeder; visual or olfactory feeder; moist or dry diet feeder; rapid or slow feeder) and its physical feed requirements (ie. feed size, bouyancy, texture, palatability, and desired water stability) for all stages of the culture cycle. Both the feed formulation and the feed manufacturing method determine the critical characteristics of feed particles. The feed formulation affects consumption by influencing the colour, taste, and smell of the feed, while manufacturing affects consumption by influencing the feed particle size, shape, texture, density, and buoyancy. A high quality feed is a result of feed formulation and
References: FAO (1980): In : Fish Feed Technology. UNDP?FAO, UK, Rome, pp.233. Sena S. Desilva and Trevor A. Anderson (1995): In : Fish Nutrition in Aquaculture, 1st edition. Edmundsbury press. Pp. 186-189. Halver, J.E and Hardy R.W. (2002): In : Fish Nutrition, 3rd Edition, Academic press Ltd. Pp. 538-577