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Identification and Evaluation of Fish Feed Ingredients in Supporting the Development of Different Feed Mills in Bangladesh

Mohammad Saydul Islam Sarkar
Faculty of Marine Sciences and Fisheries, University of Chittagong, Chittagong, Bangladesh

Md. Simul Bhuyan
Faculty of Marine Sciences and Fisheries, University of Chittagong, Chittagong, Bangladesh

Abstract/ Executive Summary:

The present study was conducted to identify and evaluate the feed ingredients to promote the development of different feed mills in Bangladesh. Identified ingredients were maize, rice polish, rice bran, wheat, wheat dust, wheat flour, soybean and soybean meal, rapeseed meal, meat and bone meal, mustard cake, dry fish, limestone/ground and salt. Samples were analyzed under a microscope and using normal features of the ingredients found in all the ingredients. Maximum ingredients were in powder form except for maize, wheat, fish meal, soybean meal, and some broken part of the rice. Soybean meal and fish meal were in crumble size. No urea was found. Fine particles, some cheaper fine materials, oyster, feather meal, rice hall and bran, some crumble stones, sand particles, and finely ground limestone or rock dust, soybean hulls and stones from soybean seeds were found during the investigation. A little number of rice bran was found mixed with rice polish. Rice polish was also slightly contaminated or adulterated by fibrous materials, hulls and husks. Some organic residues, part of vegetables and animal hair, meat fraction from bone, and feathers from dry fish were also found. The homogeneity of ingredients was good and found no abnormality. Touch was done and crude fiber level was low and it would become like a solid mass. No abnormal color was found in the feed ingredients except some fade color in maize. During the experiment, there was no change in the normal smell of the ingredients. No bitter taste was found and ingredients were not mixed with salts. The dry ingredients spilling coins sound were found by pouring down or by biting to each other. Contamination level in the investigated feed ingredients was found up to 1.5 % which was very low and the ingredients were good in quality and swelling of maize, wheat and soybean seeds were 14%, 14.29% and 15% respectively. In the floatation test, about 10% samples were floated and 90% of samples were immersed during the experiment

Keywords: Identification, Evaluation, Feed Ingredients, Fish, Development

Location: Biochemistry and feed technology laboratory, of the Institute of Marine Sciences and Fisheries, University of Chittagong

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Fish, Feed

Objectives:

The present study was conducted to identify and evaluate of feed ingredients for the development of different feed mills in Bangladesh.

Methodology:

2.1. Sample Collection and Processing Survey of feed ingredients An extensive survey was made for the identification and collection of ingredients presently used in different feed mills as follows: 1. The market survey of ingredients where available 2. Survey of ingredients suppliers and counseling 3. Survey of ingredients importers and counseling 4. Survey of ingredients both local and imported 5. Selection of sampling spot 6. Selection of ingredients and finally 7. Collection of ingredients 2.2. Sampling Procedure Sampling of feed ingredients was the most important job in quality control because no analysis can be better than the sample from which it was made. Proper procedures for taking representative samples were essential. A sampling of bagged ingredients was done with a spear probe. The probe was inserted diagonally and as horizontally as possible, from one corner of the bag to the other. In lots of 1-10 bags, all bags were sampled. Coarse materials were sampled by random selection of pieces from different parts of the entire consignment. Five pieces per ton of materials were considered sufficient. The pieces were then grounded, mixed thoroughly and the sample was reduced in size to between 0.250 kg and 0.50 kg. Samples carried out to the biochemistry and feed technology laboratory, of the Institute of Marine Sciences and Fisheries, University of Chittagong, placed in tightly sealed containers. For evaluation, samples were taken from three different open markets and observed their storage conditions. Maximum ingredients were taken up to 5-10kg and those were taken three times in the same season in three consecutive years. 2.3. Grinding and Sub-sampling Samples taken in the above manner were pooled, thoroughly mixed, and ground to pass through 1 mm screen and then reduced to size by quartering to between 0.250 and 0.50 kg in weight. Precautions were made to mix ground samples well before sub-sampling. The meal was a feed that has been ground or otherwise reduced in particulate size. Many ingredients of feeds were whole gains, parts of the whole grain, or have gone through under processing which have reduced the particle size. Screenings (soybean screenings) were done and passed through one or more screens that separated various size particles and were obtained from the cleaning of grains. 2.4. Labeling / Recording At the time a sample is collected, a tag was attached. The following information’s were maintained for each sample: sample identification number, name of the material, and date of sampling, description of material from which it originated, details of sampling method used to derive from the whole in question to this sample representing the whole, name and contact information of the person who took the sample, name and contact information of the person to whom the sample belongs or who have the primary interest in the sample, place of sampling, suggested date up to which the sample should be kept (expiry date), prescribed storage conditions and location for storage of the specific sample. 2.5. Laboratory Sample Numbers At the time the sample comes to the laboratory, it was given a laboratory sample number and was preserved for analysis. 2.6. Analytical Procedures 2.6.1. Microscopic Analysis For microscopic analysis microscope, sieves and pan, sharp-pointed forceps and needle, Petri dish, beaker (100-150 ml) and stainless spoon and mortar and pestle were used. 2.6.2. Photo-Micrographic Analysis Photo microscopic analysis was done to determine the general features of feed ingredients which include size, shape, consistency of components and adulteration. (i). Size and Shape Size of grains governs its energy value due to the proportional decrease or increase in seed and its coat. The smaller the grain lower will be the metabolic energy (ME) value due to more proportion of coater hulls. To evaluate the size of the cereal and shape a fixed number of grains should be taken and in this research usually, 250 gm grains were taken three times. (ii). Adulteration is defined as the admixture of a pure substance with some cheaper and low-quality substances. It is done intentionally usually to make money. In costly feed ingredients like oilseed cakes and ingredients of animal origin like fish meal, adulteration is done by spraying urea in order to raise their protein content. However, sometimes bran, molasses are also added. Besides urea, oilseed cakes are adulterated with husk, non-edible oilseed cakes. To evaluate adulteration collected samples were compared with the fresh samples.

Source of Information: American Journal of Zoology2018; 1(1): 1-6 http://www.sciencepublishinggroup.com/j/ajz

Article Link (Online Journal): doi: 10.11648/j.ajz.20180101.11

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This identification work is related to fisheries research study and its current science and policy agenda especially on the scarcity of food production, and its impact on human malnutrition. Therefore, these issues needed to be addressed earlier prior to policy formation and implementation. The present study on the identification of feed ingredients has made to assess the quality of aquaculture feed ingredients, identify substances adulteration, quality production of aquaculture feeds for aquaculture production to meet the livelihood options of rural farmers related to the small and commercial production of fishery products. Feed ingredients quality provided an insight on what is the present state of produced fish quality whether it is safe for human health or not. Identification of less quality feed ingredients ensured less environmental and ecosystem degradation, and suggested the best options that would be environmentally feasible and economically viable. Identification of external or surface features of feed ingredients helped to control nutritional composition in feed formulation. Proper identification or characteristics of feed ingredients are the prime thought for fish farming and it is an important thought in the mind of aquaculture feed formulation. An investigation of feed ingredients is necessary for the identification of the structure of feed ingredients, determination of the proportion of mixed feed, and adulteration, all areas that cannot be studied in chemical and microbiological analysis. It does however have an impact on the decisions that need to be made when planning and designing the on-farm or commercial feed formulation and feed storage.

Knowledge Management: Journal