Optimizing the nutritional value of non-marine protein sources in extruded fish feed

Ane Skjelfjord

Økt etterspørsel etter matfisk kombinert med mangel på tradisjonelle ingredienser i fiskefôr har gjort at næringen har måttet se seg ut nye råvarer til fiskefôr-produksjonen. Nye ingredienser medfører endringer i fôret og fôrproduksjonen, og stiller nye krav til kunnskap innen fôrteknologi, ernæring, tarmfysiologi og tarm-mikrobiologi.

Project leader: Birger Svihus
Post doc: Liv Torunn Mydland
PhD student: Morten Aslaksen

Considerable increases in the food fish demand, a shortage of fishmeal and fish oil and the occurrence of contaminants in marine feed ingredients have forced the aquaculture industry and the research community to explore other ingredients for farmed fish. Increased use of protein-rich ingredients other than fishmeal affects the fish feed in several manners, and requires modification of processing conditions. Thus, we are facing different challenges in feed technology, nutrition, gut physiology and gut microbiology in the efforts towards increased inclusion of these new ingredients in fish feed.

Recent research have shown that more research is needed on the structure-mechanical, chemical and nutritional consequences of heat-induced protein cross-linking in extruded feed containing non-marine protein sources. This project will be a continued pursue for a more comprehensive understanding of the knowledge acquired from research performed by APC and its collaborators.

The proposed research will provide an increased knowledge concerning the mechanism for both desirable and undesirable chemical reactions involving protein, occurring during feed processing, and thereby improve the precision associated with the prediction of nutrient availability and utilization in the target species. Ultimately, the research from this project will thus improve the quality of the feed, the economics in production, the health status of the fish, and the safety of the final product.

Forskdok key words: fish, feed, protein, feed technology, nutrition, health, food safety

Forskdok emneord: fisk, fôr, protein, fôrteknologi, ernæring, helse, mattrygghet

Oppdatert: 03.08.06
Utskriftsvennlig versjon : Arkiv : Tips en venn