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Dr Mette Sørensen Research scientist in fish nutrition and feed processing

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

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Dr Mette Sørensen Research scientist in fish nutrition and feed processing

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

  2. 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

  3. 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

  4. 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

  5. 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)

  6. Growth (SGR, %) and feed intake/gain at the extrusion temperatures 100 and 140oC (exp. 2) Sørensen et al., 2005. Aquac. Nutr (Exp. 2)

  7. Nutrient retention

  8. Apparent digestibility of Cys in feed extruded at two moisture levels Sørensen et al., 2002. Aquaculture

  9. 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

  10. 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

  11. 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.

  12. 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

  13. Physical quality of feed are measured by different methods • Durability • Hardness (Kahl, Lloyd) • Bulk density • Sinking velocity • Expansion

  14. Hardness of feed

  15. 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.

  16. 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

  17. 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

  18. 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

  19. Processing parameters:

  20. Durability

  21. Length, diameter and bulk density

  22. Surface, SEM analysis SBM FM WF

  23. Cross sectional, SEM 20 x magnif FM SBM WF

  24. Disulphide bondings seem to be important binding forces in fish feed Aslaksen et al., 2005. Anim. Feed Sci. Techn.

  25. 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

  26. Effect of starch sources, screw configuration and thermal energy on physical quality of feed MSc. Giao Quynh Nguyen Luyen, 2007

  27. Design of the diets

  28. Effect of starch sources on holmen durability

  29. Effect of screw configuration on durability

  30. Effect of thermal treatment (steam injection) into the barrel

  31. Effects of starch sources, screw configuration and steam injection on Holmen durability (%)

  32. 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

  33. 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

  34. Thank you for your attention!

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