1 evaluation of shrimp by-products for pigs in central vietnam dr. le duc ngoan dept. of animal...
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Evaluation of Shrimp By-products for Pigs in Central Vietnam
Dr. Le Duc NgoanDept. of Animal Sciences,
Hue University of Agriculture and Forestry
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RESEARCH SITE
Hue CityCentral region
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INTRODUCTION
In Vietnam pig production plays an important role (population 19.3 mill. animals, 1999)
Majority of slaughtered pigs produced on small-scale farms
Cheap local materials used as energy sources Protein supplement bought relatively
expensive To develop cheap and locally available
protein-rich feed sources Shrimp by-product may be an alternative
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SHRIMP PRODUCTION IN VIETNAM
0
50
100
150
200
250
1991
1993
1995
1997
1999
Shrimp production in Vietnam from 1990-
1999 (1,000 ton)
Shrimp - the best food from fishery & expensive
The World market & consumption increases
Vietnam is the 5th largest shrimp producers
Dramatically increasing during ‘90-99 about 14% annual (83,000 in 1990 & 211,8000 ton in 1999)
Farming & natural catching many species
Mainly processing for export => By-products
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Shrimp by-products
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Shrimp By-products Produced & Sold by Hue Seafood Processing Factory
0
5
10
15
20
25
30
35
May Jun Jul Aug Sept Oct Nov Dec Jan Feb Mar Apr
Produced Sold
In 1995, 237 tons SBP produced, and
125 tons utilized as feed by mainly sun-drying
48% used in rainy season (Oct- Mar)
Dry or ?
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OBJECTIVES
To assess the flesh and by-product yields of the most abundant shrimp species, and chemical composition and amino acid profile of shrimp by-products (SBP);
To identify the most appropriate ensiling techniques for preserving SBP;
To provide information on total tract and ileal digestibility of nutrients & ileal digestibility of individual amino acids;
To evaluate the effects of replacing fishmeal by SBP on the performance and carcass traits of pigs.
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Investigation on Anatomical
Proportions and Chemical and Amino Acid Composition
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Anatomical proportions & chemical composition: Species
Penaeus monodonGiant Tiger prawn
Penaeus semisulcatusGreen Tiger prawn
Metapenaeus affinisPink (Jinga) shrimp
• Grow in both saline and brackish waters, and harvested at different times of year
• Buy from local market in different months
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Anatomical Proportions & Chemical Composition: Measurements
Length & body weight: washed and dried on soft paper prior to weighing, and the head and shell with tail removed to weigh different body proportions
Chemical composition and amino acid profile of shrimp by-products
Effect of heat treatment on proximate composition and amino acid profile
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Mean Body Weight and Flesh & By-product Yield
Shrimp species Weight
g
Flesh
yield, %
By-product
yield, %
P. monodon 60.5 56.3 43.7
P. semisulcatus 41.4 59.4 40.6
M. affinis 16.5 54.3 45.7
Average flesh & by-product yield 56.7 & 43.3%
Peneaus species generated lower by-product yield
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Chemical Composition of Shrimp By-products (%)
Ngoan et
al., 2000
Chau et
al., 1997
Bolagun et
al., 1992
Watkins et
al., 1982
CP 35 - 56 23 – 54 62 – 66 34
EE 4 - 8 6 – 9 3 – 4 3 – 4
Chitin 14 - 18 11 – 27 - 18 – 19
Ash 22 – 30 23 – 32 26 – 35 28 – 29
Ca 8 – 11 7 – 11 2 – 5 14
P 1 – 1.4 2 – 3 1 - 2 2
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Some Essential Amino Acid Contents Compared to Fishmeal(1)
Shrimp by-product*
Fishmeal**
Arginine 9.6 5.8
Histidine 2.1 2.2
Isoleucine 3.4 4.3
Leucine 5.6 7.1
Lysine 5.5 7.5
Methionine + Cystine 1.8 3.4
(1) g 16 g-1 N; * Ngoan et al., 2000; ** Rhone Poulenc
Animal Nutrition, 1989.
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Effect of Heat Treatment on Chemical (%) & Amino Acid Composition (g 16 g-1 N)
Dumped into hot water of 800C for 5 min. following the procedure of the factory
Not affected by heat treatment
Fresh Heated
Dry matter 25.2 24.7
Crude protein 47.6 47.6
Ether extract 7.7 6.5
Ash 22.0 22.3Lysine 5.5 5.5Met + Cys 1.6 1.8Threonine 4.3 4.2Phenylalanine 4.6 4.5
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Experiment on Ensiling Technique
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Ensiling process
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Experimental Design
• Two additives at different proportions: Molasses and CRM
• Ratios of SBP to Molasses 6:1, 4:1 & 3:1 (wet weight)
• SBP to CRM: 3:1, 2:1 & 1:1 (wet weight of SBP, dry weight of CRM)
• Measurements of DM, CP, NH3-N and pH at 0, 7, 14, 21 & 56 days, in triplicate
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Sample preparation
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Effect of SBP to Molasses Ratio on pH, CP and NH3-N
0
2
4
6
8
10
0 7 14 21 56
Day of ensiling
pH
a
nd N
H3-N
0
10
20
30
CP (
%)
pHNH3-N (% of N)CP
• Silage with a ratio 6:1 & 4:1 spoiled after 14 days• Values on the chart for the silage with ratio 3:1
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Effect of Shrimp By-product to Cassava Root Meal Ratio on pH, CP and NH3-N
0
2
4
6
8
10
12
14
0 7 14 21 56
Day of ensiling
pH
a
nd N
H3-N
10
12
14
16
18
20
22
24
26
28
30
CP (
%)
pHNH3-N (% of N)CP
• Silage with a ratio 3:1 & 2:1 spoiled after 14 days• Values on the chart for the silage with a ratio of 1:1
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Digestibility Trials
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Total Tract Digestibility: Design Two digestibility trials carried out: on intact pigs &
cannulated pigs to evaluate digestibility of OM & CP First trial: 6 intact pigs arranged 3 dietary
treatments: FM diet: CRM, rice bran & FM, SEM diet: CRM, rice bran & SBP ensiled with molasses SEC diet: CRM, rice bran & SBP ensiled with CRM
Second trial: 4 pigs fitted PVTC fed 4 diets Basal diet: CRM & rice bran FM diet: basal diet & fishmeal FSB diet: basal diet & fresh SBP ESB diet: basal diet & SBP ensiled with molasses
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Total Tract Digestibility: Results
On intact pigs:Digestibility of OM & CP and N-retention significantly higher for the FM diet than SEM & SEC diets
On cannulated pigs: Digestibility of OM & CP significantly lower for ESB diet than for FM & FSB diets
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Ileal Digestibility of Amino Acids
4 PVTC-cannulated pigs fed 4 diets: Basal diet: rice bran & CRM FM diet: basal diet & fishmeal FSB diet: basal diet & fresh SBP ESB diet: basal diet & SBP ensiled with molasses
Higher ileal digestibility of most AA in FM, FSB & ESB than the basal diet
No difference in the digestibility of individual AA between FM, FSB & ESB, except for Thr, Ala & Gly
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Cannulating pigs
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Growth Performance Trial
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Growth Performance Trial: Design
36 pigs in 3 treatments, 3 replicates, 4 pigs/replicate
Animals fed one of three diets, including control diet (FM diet) and 2 test diets based on the control diet with
replacement of 50 (FM-ESB diet) or 100% (ESB diet) of FM protein by SBP ensiled
with molasses
Measurements: daily gain, FCR, some carcass characteristics
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Feeding pigs with ESM
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Growth Performance Trial: Results
Diet FM FM-ESB ESB
Daily gain, kg 0.58a 0.52ab 0.46b
Feed intake, kg/day 2.49a 2.11b 1.88c
FCR, kg DM/kg gain 4.29 4.03 4.05
Dressing % 74.7 74.8 73.4
Loin muscle area, cm2 23.3 24.0 24.8
Backfat thickness, mm 30.8 29.4 26.4
a, b, c Means with different superscripts within row are significantly different (p<.05)
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CONCLUSIONS Protein-rich feed source, potentially useful. Low
Methionine content limits its use. High chitin content limiting factor for nutrient utilisation. High content of Ca limits the level of inclusion.
Shrimp by-product successfully preserved by ensiling with molasses at a ratio of 3:1 or with cassava root meal at a ratio of 1:1.
Fresh shrimp by-product could replace some of the fishmeal protein in diets for pigs.
High levels (above 7% DM) of inclusion of ensiled shrimp by-product in pig diets reduced body weight gain and feed intake.
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Further Studies on Shrimp By-products
Have been done (‘01-02):Using SBP for laying hens (Luong
Phuong & Tam Hoang breeds)Using SBP for broilersPropose to continue:Introducing to farmers (Training
materials, courses..)
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Thank you very muchTack så mycket
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