FISHERIES RESEARCH REPORT NO. 178, 2008 Aquaculture Feed Grains Program

512 Pages·2013·10.54 MB·English

FISHERIES RESEARCH REPORT NO. 178, 2008
Aquaculture Feed Grains Program
Incorporating:
GRDC Project UWA00062: Development of value-added
plant protein products for the aquaculture feeds sector
and
FRDC Project 2004-236: Aquaculture Nutrition Subprogram
- Evaluation of Value-added Grain Protein Products
for Atlantic Salmon and Black Tiger Prawns
B. Glencross (Editor)
Grains Research and
Development Corporation
Fisheries Research Division
Western Australian Fisheries and Marine Research Laboratories
PO Box 20 NORTH BEACH
Western Australia 6920
Correct citation:
Glencross, B.D. (Editor) 2008. Aquaculture Feed Grains Program. Final report to Grains and Fisheries
Research and Development Corporation. Fisheries Research Report No. 178, Department of Fisheries,
Western Australia, 512p.
Published by Department of Fisheries, Western Australia. August 2008.
ISSN: 1035 - 4549 ISBN: 1 921258 28 4
Enquiries:
WA Fisheries and Marine Research Laboratories, PO Box 20, North Beach, WA 6920
Tel: [phone]
Email: [email protected]
Website: www.fish.wa.gov.au
ABN: 55 689 794 771
A complete list of Fisheries Research Reports is available online at www.fish.wa.gov.au
Disclaimer:
Despite all due care and diligence being given by the Department of Fisheries – Government of Western
Australia, the Grains Research and Development Corporation and the Fisheries Research and Development
Corporation in the preparation of this document, no warranty of any kind, expressed or implied, concerning the
use of technology mentioned in this publication is made.
Copyright Grains Research and Development Corporation, Fisheries Research and Development Corporation
and Department of Fisheries 2007.
This work is copyright. Except as permitted under the Copyright Act 1968 (Cth), no part of this publication
may be reproduced by any process, electronic or otherwise, without the specific permission of the copyright
owners. Neither may information be stored electronically in any form whatsoever without permission.
The Grains Research and Development Corporation plans, invests in and manages grains research and
development throughout Australia. It is a statutory authority within the portfolio of the federal Minister for
Agriculture, Fisheries and Forestry, jointly funded by the Australian Government and the grains industry.
The Fisheries Research and Development Corporation plans, invests in and manages fisheries research and
development throughout Australia. It is a statutory authority within the portfolio of the federal Minister for
Agriculture, Fisheries and Forestry, jointly funded by the Australian Government and the fishing industry.
© 2007 Department of Fisheries, Grains Research and Development Corporation and Fisheries Research and
Development Corporation
Centre for Legumes in Mediterranean Agriculture
2 Fisheries Research Report [Western Australia] No. 178, 2008
Contents
Acknowledgements ....................................................................................................... 1 7
Non Technical Summary .............................................................................................. 1 8
Objectives .............................................................................................................. 1 8
1.0 Introduction ........................................................................................................ 2 3
1.1 Pursuing greater value for grains ................................................................. 2 3
1.2 Addressing feed resource risk in the aquaculture sector .............................. 2 4
1.3 Feeding plant protein meals to fish .............................................................. 2 5
1.4 Developing the application of grain protein products for the aquaculture
sector ............................................................................................................ 2 5
1.5 Evaluating grain protein products in aquaculture diets ................................ 2 6
1.6 Project Strategy ............................................................................................ 2 7
1.7 References .................................................................................................... 2 8
2.0 Contracted Objectives ......................................................................................... 3 0
2.1 Introduction .................................................................................................. 3 0
2.2 GRDC Objectives ........................................................................................ 3 0
2.3 FRDC Objectives ......................................................................................... 3 0
3.0 Project Outcomes ................................................................................................. 3 2
3.1 Introduction .................................................................................................. 3 2
3.2 Grain sector outcomes .................................................................................. 3 2
3.3 Aquaculture feed sector outcomes ............................................................... 3 3
4.0 The influence of dehulling efficiency on the digestible value of lupin
(Lupinus angustifolius) kernel meal when fed to rainbow trout (Oncorhynchus
mykiss) ................................................................................................................... 3 8
4.1 Introduction .................................................................................................. 3 8
4.2 Materials and Methods ................................................................................. 3 9
4.2.1 Ingredient and diet development ..................................................... 3 9
4.2.2 Fish handling and faecal collection ................................................. 4 0
4.2.3 Chemical and digestibility analysis ................................................. 4 0
4.2.4 Statistical analysis ............................................................................ 4 1
4.3 Results .......................................................................................................... 41
4.3.1 Ingredient composition .................................................................... 4 1
4.3.2 Diet digestibility .............................................................................. 4 1
4.3.3 Ingredient digestibility ..................................................................... 4 2
4.4 Discussion .................................................................................................... 4 3
4.4.1 Ingredient composition .................................................................... 4 3
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4.4.2 Diet digestibility effects ................................................................... 4 3
4.4.3 Ingredient digestibilities and nutritional value ................................ 4 4
4.4.4 Conclusions ...................................................................................... 4 5
4.5 References ................................................................................................... 4 5
5.0 A comparison of the effect of diet extrusion or pelleting on the digestibility of
grain protein products when fed to rainbow trout (Oncorhynchus mykiss) ...... 5 4
5.1 Introduction .................................................................................................. 5 4
5.2 Materials and Methods ................................................................................. 5 5
5.2.1 Ingredient and diet development ..................................................... 5 5
5.2.2 Fish handling and faecal collection ................................................. 5 6
5.2.3 Chemical and digestibility analysis ................................................. 5 6
5.2.4 In vivo pellet integrity analysis ........................................................ 5 7
5.2.5 Statistical analysis ............................................................................ 5 8
5.3 Results .......................................................................................................... 5 8
5.3.1 Diet digestibilities ............................................................................ 5 8
5.3.2 Ingredient digestibilities .................................................................. 5 8
5.4 In vivo pellet integrity analysis .................................................................... 5 9
5.5 Discussion .................................................................................................... 5 9
5.5.1 Diet digestibility effects ................................................................... 5 9
5.5.2 Ingredient digestibilities ................................................................. 6 0
5.5.3 In vivo pellet integrity ..................................................................... 6 0
5.5.4 Conclusions ...................................................................................... 6 1
5.6 References ................................................................................................... 6 1
6.0 Assessing the variability in the chemical and physical characteristics of lupin
(Lupinus angustifolius) kernel products ............................................................ 7 0
6.1 Introduction .................................................................................................. 7 0
6.2. Materials and Methods ................................................................................. 7 1
6.2.1 Ingredient and diet development ..................................................... 7 1
6.2.2 Chemical and digestibility analysis ................................................. 7 1
6.2.3 Kernel hardness/ Shear strength ...................................................... 7 2
6.2.4 Statistical analysis ............................................................................ 7 2
6.3 Results .......................................................................................................... 7 2
6.3.1 Variability in composition ................................................................ 7 2
6.3.2 Genotype effects on composition .................................................... 7 2
6.3.3 Season/Year effects on composition ................................................ 7 3
6.3.4 Kernel hardness ............................................................................... 7 3
6.4 Discussion .................................................................................................... 7 3
6.4.1 Variability in lupin kernel composition ........................................... 7 3
6.4.2 Influence of genotype on composition and hardness ....................... 7 4
6.4.3 Influence of season on composition and hardness ........................... 7 5
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6.4.4 Conclusion ....................................................................................... 7 6
6.5 References .................................................................................................... 7 6
7.0 Assessing the variability of nutrient and energy digestibilities of lupin
(Lupinus angustifolius) kernel meal when fed to rainbow trout
(Oncorhynchus mykiss) ........................................................................................ 8 8
7.1 Introduction .................................................................................................. 8 9
7.2 Materials and Methods ................................................................................. 9 0
7.2.1 Ingredient and diet development ..................................................... 9 0
7.2.2 Fish handling and faecal collection ................................................. 9 0
7.2.3 Chemical and digestibility analysis ................................................. 9 1
7.2.4 Statistical analysis ............................................................................ 9 2
7.3 Results .......................................................................................................... 9 2
7.3.1 Data variance ................................................................................... 9 2
7.3.2 Diet digestibility coefficients ........................................................... 9 3
7.3.3 Ingredient digestibility coefficients ................................................. 9 3
7.3.4 Ingredient digestible values ............................................................. 9 4
7.4 Discussion .................................................................................................... 9 5
7.4.1 Influence of diet composition on diet digestibility .......................... 9 5
7.4.2 Influence of ingredient composition on ingredient digestibility and
digestible values ............................................................................... 9 6
7.4.3 Assignment of value to protein levels ............................................. 9 8
7.4.4 Conclusion ....................................................................................... 9 9
7.5 References .................................................................................................... 9 9
8.0 Evaluating Near Infrared Reflectance Spectroscopy (NIRS) to predict the
nutrient composition, energy value and digestibility of lupin kernel meals
when fed to rainbow trout, Oncorhynchus mykiss ............................................ 126
8.1 Introduction ................................................................................................. 126
8.2 Materials and Methods ................................................................................. 127
8.2.1 Lupin kernel meal production, digestibility and chemical
analysis ............................................................................................ 127
8.2.2 Analysis of variability and inter-correlation of digestibility,
nutrient and energy value data ......................................................... 127
8.2.3 NIRS scanning of Lupinus angustifolius seed and kernel flour
samples ............................................................................................ 128
8.2.4 Chemo-metrical analysis ................................................................. 128
8.3 Results .......................................................................................................... 129
8.3.1 Ingredient composition and energy value calibrations .................... 129
8.3.2 Ingredient digestibility calibrations ................................................. 129
8.3.3 Inter-correlation of digestibility, nutrient and energy values .......... 129
8.4 Discussion .................................................................................................... 129
8.4.1 General comments ........................................................................... 129
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8.4.2 Ingredient composition calibrations ................................................ 130
8.4.3 Digestibility calibrations .................................................................. 130
8.4.4 Data cross-correlations .................................................................... 130
8.4.5 Conclusion ....................................................................................... 131
8.5 References .................................................................................................... 131
9.0 The influence of the dietary inclusion of the alkaloid gramine, on rainbow
trout (Oncorhynchus mykiss) growth, feed utilisation and gastrointestinal
histology ................................................................................................................ 134
9.1 Introduction .................................................................................................. 135
9.2 Methods ........................................................................................................ 136
9.2.1 Ingredients and diet preparation ...................................................... 136
9.2.2 Chemical analysis ............................................................................ 136
9.2.3 Fish management ............................................................................. 137
9.2.4 Digestibility assessment ................................................................... 137
9.2.5 Tissue histology ............................................................................... 138
9.2.6 Statistical analysis ............................................................................ 138
9.3 Results .......................................................................................................... 138
9.3.1 Influence of gramine on feed intake ................................................ 138
9.3.2 Influence of gramine on feed digestibility ....................................... 138
9.3.3 Influence of gramine on fish growth and feed utilisation ................ 139
9.3.4 Influence of gramine on histology ................................................... 140
9.4 Discussion .................................................................................................... 140
9.4.1 Influence of gramine on feed intake ................................................ 140
9.4.2 Influence of gramine on feed digestibility ....................................... 141
9.4.3 Influence of gramine on fish growth ................................................ 141
9.4.4 Influence of gramine on histology ................................................... 141
9.4.5 Conclusion ....................................................................................... 142
9.5 References .................................................................................................... 142
10.0 Evaluation of the influence of Lupinus angustifolius kernel meal on dietary
nutrient and energy utilisation efficiency by rainbow trout (Oncorhynchus
mykiss) ................................................................................................................... 149
10.1 Introduction .................................................................................................. 149
10.2 Methods ........................................................................................................ 150
10.2.1 Ingredients and diet preparation ...................................................... 150
10.2.2 Fish handling and faecal collection ................................................. 151
10.2.3 Chemical and digestibility analysis ................................................. 151
10.2.4 Protein and energy retention ............................................................ 152
10.2.5 Statistical analysis ............................................................................ 152
10.3 Results .......................................................................................................... 153
10.3.1 Diet digestibility ............................................................................. 153
10.3.2 Energy utilisation ............................................................................. 153
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10.3.3 Protein utilisation ............................................................................. 153
10.3.4 Phosphorus utilisation ...................................................................... 153
10.3.5 Energy expenditure for deposition of protein and lipid ................... 154
10.4 Discussion .................................................................................................... 154
10.4.1 Effects of lupin meal on digestible value of diets ............................ 154
10.4.2 Effects of lupin kernel meal on energy utilisation ........................... 155
10.4.3 Effects of lupin kernel meal on protein utilisation .......................... 156
10.4.4 Effects of lupin kernel meal on phosphorus utilisation ................... 156
10.4.5 Conclusions ...................................................................................... 157
10.5 References ................................................................................................... 157
11.0 Assessing the implications of variability in the digestible protein and
energy value of lupin kernel meals when fed to rainbow trout,
Oncorhynchus mykiss........................................................................................... 165
11.1 Introduction .................................................................................................. 166
11.2 Methods ........................................................................................................ 167
11.2.1 Raw materials .................................................................................. 167
11.2.2 Chemical analyses ........................................................................... 167
11.2.3 Experiment 1 – Ingredient digestibility assessment ........................ 167
11.2.4 Experiment 2 – Growth assessment using protein-limiting diets .... 169
11.2.5 Experiment 3 – Growth assessment using conventional diets ......... 170
11.2.6 Statistical analysis ............................................................................ 171
11.3 Results .......................................................................................................... 171
11.3.1 Ingredient composition ................................................................... 171
11.3.2 Diet and Ingredient digestibility ..................................................... 171
11.3.3 Growth assessment using limiting-constraint diets ......................... 172
11.3.4 Growth assessment using practical diets ......................................... 173
11.4 Discussion .................................................................................................... 174
11.4.1 Variability in lupin kernel meal composition ................................... 174
11.4.2 Effects of variability in lupin kernel meal digestibilities ................. 174
11.4.3 Influence of digestible value variability in low-protein diets .......... 175
11.4.4 Influence of digestible value variability in normal specification
diets .................................................................................................. 176
11.4.5 Conclusions ...................................................................................... 178
11.5 References ................................................................................................... 178
12.0 An assessment of different concentration methods on the protein content of
lupin products and modelling of theoretical optimal protein concentrate
characteristics ...................................................................................................... 191
12.1 Introduction .................................................................................................. 191
12.2 Materials and Methods ................................................................................. 192
12.2.1 Ingredient sources ............................................................................ 192
12.2.2 Size fractionation ............................................................................. 192
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12.2.3 Ethanol extraction ............................................................................ 192
12.2.4 Chemical analysis ............................................................................ 193
12.2.5 Statistical analysis ............................................................................ 193
12.2.6 Opportunity-cost modelling ............................................................ 193
12.3 Results .......................................................................................................... 193
12.3.1 Fractionation .................................................................................... 193
12.3.2 Ethanol extraction ............................................................................ 194
12.3.3 Opportunity modelling ..................................................................... 194
12.4 Discussion .................................................................................................... 194
12.4.1 Effects of protein concentration on ingredient composition ............ 194
12.4.2 Modelling optimal protein concentration of a grain protein
concentrate for aquaculture feeds .................................................... 195
12.4.3 Conclusions ...................................................................................... 197
12.5 References ................................................................................................... 197
13.0 Development of protein concentrated lupin products for use in aquaculture
feeds ...................................................................................................................... 204
13.1 Introduction .................................................................................................. 204
13.1.1 Lupins as starting material for concentrates and isolates ................ 205
13.1.2 Objectives of this study ................................................................... 205
13.2 Methods ........................................................................................................ 206
13.2.1 Concentration process ...................................................................... 206
13.2.2 Isolation process .............................................................................. 206
13.3 Results .......................................................................................................... 208
13.3.1 Lupin concentrates; effect of species and conditions on
concentration capacity ..................................................................... 208
13.3.2 Optimisation of protein isolate extraction efficiency ....................... 208
13.3.3 Species effect on isolates ................................................................. 209
13.4 Discussion .................................................................................................... 210
13.4.1 Lupin protein isolates; effect of lupin species and processing
conditions on extraction efficiency .................................................. 210
13.4.2 Standard extraction conditions ........................................................ 211
13.4.3 Drying .............................................................................................. 211
13.4.4 Potential for Industrial Scale up ...................................................... 211
13.4.5 Conclusion ....................................................................................... 212
13.5 References .................................................................................................... 212
14.0 Evaluation of the digestible value of lupin and soybean protein concentrates
and isolates when fed to rainbow trout, Oncorhynchus mykiss, using either
stripping or settlement faecal collection methods ............................................. 220
14.1 Introduction .................................................................................................. 220
14.2 Materials and Methods ................................................................................. 221
14.2.1 Ingredient and diet development ..................................................... 221
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14.2.2 Fish handling and faecal collection ................................................. 222
14.2.3 Chemical and digestibility analysis ................................................. 222
14.2.4 Statistical analysis ............................................................................ 223
14.3 Results .......................................................................................................... 223
14.3.1 Ingredient composition .................................................................... 223
14.3.2 Comparison of collection methods .................................................. 224
14.3.3 Ingredient assessment based on stripping collection ....................... 224
14.3.4 Ingredient assessment based on settlement collection ..................... 224
14.4 Discussion .................................................................................................... 225
14.4.1 Faecal collection methods ................................................................ 225
14.4.2 Grain protein product evaluation ..................................................... 226
14.4.3 Conclusions ...................................................................................... 227
14.5 References ................................................................................................... 227
15.0 An evaluation of the digestible value of value-added lupin (Lupinus angustifolius,
L. luteus and L. mutabilis) products produced using concentrate or isolate
technologies when fed to rainbow trout (Oncorhynchus mykiss) .................... 237
15.1 Introduction .................................................................................................. 237
15.2 Materials and Methods ................................................................................. 238
15.2.1 Ingredient development ................................................................... 238
15.2.2 Diet development ............................................................................. 239
15.2.3 Fish handling and faecal collection ................................................. 239
15.2.4 Chemical and digestibility analysis ................................................. 240
15.2.5 Statistical analysis ............................................................................ 241
15.3 Results .......................................................................................................... 241
15.3.1 Ingredient composition .................................................................... 241
15.3.2 Diet digestibility .............................................................................. 241
15.3.3 Ingredient digestibility ..................................................................... 241
15.4 Discussion .................................................................................................... 242
15.4.1 Ingredient composition .................................................................... 242
15.4.2 Ingredient digestibilities and nutritional value ................................ 243
15.4.3 Conclusions ...................................................................................... 244
15.5 References ................................................................................................... 244
16.0 Evaluation of the nutritional value of prototype lupin protein concentrates
when fed to rainbow trout (Oncorhynchus mykiss) .......................................... 249
16.1 Introduction .................................................................................................. 250
16.2 Methods ........................................................................................................ 251
16.2.1 General methods .............................................................................. 251
16.2.2 Ingredient digestibility ..................................................................... 251
16.2.3 Palatability ....................................................................................... 251
16.2.4 Nutrient limitation studies ............................................................... 252
16.2.5 Assessment of ingredient pasting characteristics ............................ 253
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16.2.6 Statistical analysis ............................................................................ 253
16.3 Results .......................................................................................................... 253
16.3.1 Ingredient palatability ...................................................................... 253
16.3.2 Growth effects .................................................................................. 254
16.3.3 Nutrient utilisation ........................................................................... 254
16.3.4 RVA pasting characteristics .............................................................. 254
16.4 Discussion .................................................................................................... 255
16.4.1 Palatability effects ............................................................................ 255
16.4.2 Differences in discrete nutritional value between plant protein ingredients
255
16.4.3 Functional properties of lupin products ........................................... 256
16.4.4 Conclusions ...................................................................................... 256
16.5 References ................................................................................................... 257
17.0 Evaluation of the influence of drying process on the nutritional value of lupin
protein concentrates when fed to rainbow trout (Oncorhynchus mykiss) ...... 268
17.1 Introduction .................................................................................................. 269
17.2 Methods ........................................................................................................ 269
17.2.1 General methods .............................................................................. 270
17.2.2 Ingredient digestibility ..................................................................... 270
17.2.3 Protein and energy utilisation .......................................................... 272
17.2.4 Statistical analysis ............................................................................ 273
17.3 Results .......................................................................................................... 273
17.3.1 Ingredient composition .................................................................... 273
17.3.2 Ingredient and diet digestibility ....................................................... 273
17.3.3 Fish growth and feed utilisation ...................................................... 274
17.3.4 Energy utilisation ............................................................................. 274
17.3.5 Protein utilisation ............................................................................. 274
17.3.6 Nitrogen excretion ........................................................................... 275
17.4 Discussion .................................................................................................... 275
17.5 References ................................................................................................... 278
18.0 Developing an in-vitro assessment method for heat damage of proteins and
feed quality determination .................................................................................. 286
18.1 Introduction .................................................................................................. 286
18.2 Methods ........................................................................................................ 287
18.3 Results and Discussion................................................................................. 287
18.3.1 Conclusions ...................................................................................... 288
18.4 References .................................................................................................... 289
19.0 A comparison of the digestibility of a range of lupin and soybean protein
products when fed to either Atlantic salmon (Salmo salar) or rainbow trout
(Oncorhynchus mykiss) ........................................................................................ 292
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