an overview of lipid nutrition with emphasis on
TRANSCRIPT
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An overview of lipid nutrition with emphasis on alternative lipid sources in
tilapia feeds
Wing-Keong Ng & Cheong-Yew Chong
Fish Nutrition LaboratorySchool of Biological Sciences
Universiti Sains MalaysiaPenang, Malaysia
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Tilapia aquaculture is one of the fastest growing industry in the world.
With increasing intensification of culture systems, complete formulated feeds are required.
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Feed Cost versus Tilapia Prices
Source: International Aquafeed, 2000
The critical need to reduce feed costs to match low ex-farm prices of tilapia:
Korea: 45%Malaysia: 65%Indonesia: 82% Thailand: 84%
The escalating cost of imported feed ingredients such as fish meal, soybean meal, wheat flour, fish oil, etc.
!
!!!!
!
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Tilapia Feeds
" Protein sources � fish meal, vegetable proteins.
" Carbohydrates � wheat flour, corn flour, etc.
" Lipids � fish oil, vegetable oils.
" Vitamins and minerals.
" Binder and other additives.
Feed formulation depends mainly on fish size
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Least-cost formulation for tilapia feeds
Nutrient Limit Prestarter Starter Grower Finisher
Protein Min 40 30 25 20
Lipid Min 4 4 4 4
Lysine Min 2.04 1.53 1.28 1.02
Total P Max 1.5 1.5 1.5 1.5
Fiber Max 4 4 4 8
Fishmeal Min 15 12 10 8
Source: Chawalit et al. 2003 (CP group)
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Lipids• source of energy• source of essential fatty acids• absorption of fat-soluble vitamins• cellular & membrane structures• precursors of hormones• imparts flavor to diets• affects diet texture
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Lipid levels in tilapia feeds
Hybrid tilapia (O. niloticus x O. aureus)
0
50
100
150
200
250
0 5 10 15 20Dietary lipid level (%)
% W
eigh
t gai
n
Minimum Maximum
12
Corn starch vs. corn oil/ CLO/ lard (1:1:1) Chou & Shiau, 1996
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Lipid levels in tilapia feeds
Commercial tilapia diets ≤ 5% lipid
Tilapia zillii (El-Sayed & Garling, 1988).
• Dextrin vs. CLO-SBO mix (2, 5, 10, 15% lipid)
• No significant growth increase from 5 -15% lipid
Hybrid tilapia (O. mossambicus x O.aureus)(Fitzsimmons et al., 1997)
• 3, 6, 8% dietary lipids fed for about 3 months
• No significant difference in growth and FCR
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Essential Fatty AcidsContradictory results as to the
requirement of tilapia for n-3 and n-6 PUFA
• require only n-6 PUFA• require both n-3 and n-6 PUFA• > 1% 18:3n-3, DHA or EPA depress growth
0.5 to 1% n-3 and n-6 PUFA until further
research
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Status of fish oil use in aquafeeds
# Aquaculture consumes 70% of the total global supply of marine fish oil
# Forecasted to use 97% of fish oil supplies by the year 2010
# Cost of fish oils continue to increase due to:! stagnation in marine capture fisheries! human dietary fish oil supplements! animal livestock industry
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01000200030004000500060007000
1985 1990 1995 2000
Year
Met
ric T
ons
(x 1
000)
Aquaculture production on aquafeedsGlobal fish oil production
Aquaculture production versus Fish oil production
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1995 1996 1997 1998 1999 2000 2001 2002 2003Year
0
5
10
15
20
25
30
35
Mill
ion
tons
Fish oilRapeseed oilPalm oilSoybean oil
World production of fish oil, rapeseed oil, palm oil and soybean oil
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Malaysia 51%
Thailand 2%Nigeria 3%
Colombia 2%Equador 1%
Others 10%
Indonesia 30%
World Palm Oil Producers
Source: Oil World
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Palm Kernels
Crude Palm Oil
Palm KernelMeal
Crude Palm
Kernel Oil
Palm Fatty Acid
Distillates
RBD Palm Olein
Bleaching
Deodorization
Distillation
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Lipid source 10.0%Casein 32.0%
Gelatin 6.0%
Dextrin 27.8% Vitamin mix 3.0%Mineral mix 5.0%
CMC 1.5%
Cellulose 14.8%
Composition of Semipurified Diets
35% protein and 14.6 kJ/g diet
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Dietary Lipid Source Tested:10% Cod liver oil (CLO)10% Sunflower oil (SFO)10% RBD palm olein (RBDPO)10% Crude palm oil (CPO)10% Crude palm kernel oil (CPKO)5% CLO + 5% Palm fatty acid distillate (PFAD)
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14:0
16:0
16:118:0
18:1
18:2n618:3n3
18:4n3
20:120:4n6 20:5n3
22:1
22:5n3
22:6n3
Fatty Acid CompositionCod liver oil (CLO)
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14:016:0
16:118:0
18:1
18:2n6
16:0
16:118:0
18:1
18:2n6
18:3n3
Sunflower Oil (SFO)
Crude Palm Oil (CPO)
Refined Palm Olein(RBDPO)
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8:0
10:0
12:0
14:0
16:016:1 18:118:2n6
14:016:0
18:0
18:1
18:2n6
Crude Palm Kernel Oil (CPKO)
Palm Fatty Acid Distillate (PFAD)
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CLOSFO
CPOCPKO
CLO:PFAD
0%
20%
40%
60%
80%
100%
Type of fatty acids:
SaturatesMonoenesn-3 PUFAn-6 PUFA
Fatty acid composition of experimental diets
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CLO SFO CPO CPKO CLO:PFAD0
10
20
30
40
50
% pa
lmit i
c a c
id
% Palmitic acidDiet Muscle
Muscle palmitic acid (16:0) content ofhybrid tilapia fed various dietary lipid and
palm oil source
a
c
ab bc
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CLO SFO CPO CPKO CLO:PFAD0
10
20
30
40
50
60
70
% li
nole
ic a
cid
% Linoleic acidDiet Muscle
Muscle linoleic (18:2n-6) content of hybrid tilapia fed various dietary lipid and palm oil
source
b
a
b bc
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CLO SFO CPO CPKO CLO:PFAD0
5
10
15
20
25
30
% n
-3 P
UFA
% n-3 PUFADiet Muscle
Muscle total n-3 PUFA content of hybrid tilapia fed various dietary lipid and palm
oil source
a
cb
c
b
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CLOSFO
CPOCPKO
CLO:PFAD
0%
20%
40%
60%
80%
100%
Type of fatty acids:
SaturatesMonoenesn-3 PUFAn-6 PUFA
Muscle fatty acid composition of red hybrid tilapia fed various
dietary lipids
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ConclusionFeeding diets containing palm oil have NO negative effects on:
• growth and feed utilization efficiency
• fillet yield and other body/organ indices
• fillet and body proximate composition
• blood indices such as hematocrits
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Positive aspects of palm oil use in tilapia feeds:
$Lower cost and sustainable production of palm oil.
$ High oxidative stability thereby minimizing feed rancidity.
$ Does not significantly increase lipid content in tilapia fillets.
$ Does not markedly increase the saturated fatty acids in tilapia fillets.
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$ Limits the deposition of less desirable fatty acids such as linoleic acid (18:2n-6)
! human health concerns.
! fish health concerns.
$ Lower PUFA content in fish fillet minimizes lipid peroxidation of tissue.
$ Possible beneficial effects of natural antioxidants in crude palm oil.
Positive aspects of palm oil use in tilapia feeds:
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% The deposition of desirable fatty acids such as EPA and DHA is decreased.
Negative aspect of palm oil use in tilapia feeds:
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Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Human Health
• There are 2 series of essential fatty acids that cannot be synthesized by animals or humans and must be supplied in the diet.
• n-6 series derived from linoleic acid (18:2n-6) and n-3 series from linolenic acid (18:3n-3).
• Two derivatives of linolenic acid are physiologically important compounds for human health:
• EPA = eicosapentaenoic acid (20:5n-3)
• DHA = docosahexaenoic acid (22:6n-3)
• EPA and DHA are abundant in fish oils.
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• Death rates from ischemic heart disease (% of all deaths) in the United States, Denmark and Greenland are 40.4, 34.7 and 5.3, respectively (Dyerberg, 1982).
• The American Heart Association strongly endorses the use of omega-3 for cardiovascular disease prevention (AHA, 2002).
• Several countries including the World Health Organization have made formal population-based dietary recommendations:
• 0.3-0.5 g/day of EPA + DHA
• 0.8-1.1 g/day of linolenic acid
• two fatty fish meals per week.
Positive effects of fish and fish oils on cardiovascular diseases
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Beneficial Effects of EPA and DHA% Cardiovascular diseases
% Inflammatory diseases
% Arthritis
% Multiple sclerosis
% Cancer
% Skin diseases
% Asthma
% Normal brain functions
% Strokes
% Nephritis
% Lupus erythematosis
% Preterm birth
% Diabetes mellitus
% Improves learning ability
% Mood and behavior
% Healthy immune system
Data from various scientific sources
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FO
FO:CPO
CPO:LSOCPO
SBO0%
20%
40%
60%
80%
100%
Type of fatty acids:
SaturatesMonoenesn-3 PUFAn-6 PUFA
Tilapia fillet fatty acid composition after feeding diets with various oils for 5 months
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FO
FO:CPO
CPO:LSOCPO
SBO0
5
10
15
20
25
% to
tal f
a tty
aci
d s Month5678
Total n-3 fatty acids in tilapia fillet after reverting back to a fish oil-based diet for 3 months
*
* *
**
* **
*
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FO
FO:CPO
CPO:LSOCPO
SBO0
5
10
15
20
25
30
35
% to
tal f
atty
aci
d s Month5678
Total n-6 fatty acids in tilapia fillet after reverting back to a fish oil-based diet for 3 months
* *
*
** *
*
* *
*
*
*
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Conclusions• The total omega-3 fatty acids in tilapia fillet of fish fed palm oil-based diets may be markedly increased by:
• formulation strategies � blending with fish oil or linseed oil.
• reverting back to a fish oil-based diet just before harvest to manipulate the fatty acid composition.
• Palm oil is a better fish oil substitute compared to soybean oil as less undesirable omega-6 fatty acids are deposited in fish fillets.
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0
2
4
6Hardness
Chewiness
JuicinessSweetness
Sourness
FO FO+CPO LSO+CPO CPO SBO
Sensory evaluation of tilapia fillets fed various dietary lipids
Based on 10 trained sensory panelists from SeaPack Food Ltd, a major seafood processing factory in Malaysia.
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0
2
4
6
8Aroma
Whiteness
Appearance
Sweetness
SournessBitterness
Hardness
Chewiness
Juiciness
FO FO+CPO LSO+CPO CPO SBO
Sensory evaluation of tilapia fillets fed various dietary lipids and after 6 months frozen storage
Based on 6 trained sensory panelists from Fisheries Research Institute, Malaysia.
*
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$Possible beneficial effects of natural antioxidants such as vitamin E in crude palm oil when deposited in tilapia fillets.
An added human health benefit of using palm oil in tilapia feeds:
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PFADCPOCPKOSFOCLOVit. E
21%18%7%88%96%α-T
405498343582235Totalmg/kg
17%10%---δ-T342%
-18%
-2%---3%-β-T
2%-8%4%γ-T
46%45%--γ-T3----β-T3
24%48%--α-T3--1%-δ-T
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Total tocopherols and tocotrienols in experimental diets
4
30
56
105123
144
112
TAC-0
TAC-25
TAC-50
TAC-100
CPO-EPFAD
CPO
Dietary vitamin E sources
020406080
100120140160
mg
vit a
min
E /
k g d
iet
alpha-Tbeta-Tgamma-Talpha-T3gamma-T3delta-T3
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Vitamin E composition in experimental diets
TAC-0
TAC-25
TAC-50
TAC-100
CPO-EPFAD
CPO
Dietary vitamin E sources
0%
20%
40%
60%
80%
100%
alpha-Tbeta-Tgamma-Talpha-T3gamma-T3delta-T3
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Tocopherol and tocotrienol concentrations in the muscle of tilapia after 8 weeks
1.8
4.6
7.1
9.7
6.2
8.4
6.7
TAC-0
TAC-25
TAC-50
TAC-100
CPO-EPFAD
CPO
Dietary vitamin E source
0.0
2.0
4.0
6.0
8.0
10.0
12.0
ug v
itam
i n E
/ g
tissu
e
alpha-Tbeta-Talpha-T3gamma-T3delta-T3
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0
20
40
60
80
100
nmol
MD
A/g
tiss
ue
TAC-0TAC-25TAC-50TAC-10
0
CPO-E3%
PFAD10
% CPO
Dietary vitamin E source
TBARS in muscle of tilapia fed various dietary vitamin E source
a
b
cc
c c
d
Total PUFA in muscle
Diets 1- 5 = 9.1 to 11.3 %
Diet 6 = 12.6 %
Diet 7 = 17.1 %
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Accumulation of vitamin E in fillet of tilapia fed increasing levels of tocotrienol-rich fraction from palm oil for 9 weeks
2.03.3
8.0
11.1
17.8
TRF-0
TRF-30
TRF-60
TRF-120
TRF-240
Dietary vitamin E Level
0.0
5.0
10.0
15.0
20.0
ug v
itam
in E
/ g
tiss u
e
alpha-Tgamma-Talpha-T3gamma-T3delta-T3
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TBARS in muscle of tilapia fed increasing levels of a tocotrienol rich fraction from palm oil
0
40
80
120
160
200nm
ol M
DA
/g ti
ssue
TRF-
0
TRF-
30
TRF-
60
TRF-
120
TRF-
240
Dietary Vitamin E Level
a
b
cc
c
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Conclusion& Tissue concentrations of tocopherols and tocotrienols increased in response to increasing dietary concentrations.
&Antioxidant potency of various vitamin E sources for hybrid tilapia:
palm vitamin E > α-tocopherol acetate.
& Biodiscrimination mechanism (α-T transfer protein) probably exist in tilapia liver with greater affinity for α-T > α-T3 > γ-T3.
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Conclusion&Palm tocopherols and tocotrienolssignificantly improve oxidative stability of tilapia fillets that will translate to longer shelf life and freshness for seafood products.
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Conclusion&Deposition of tocotrienols adds value to tilapia products especially if they are eaten raw as sashimi or sushi.
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Human health benefits of palm tocotrienols:
• Higher anti-oxidant potency.
• Hypocholesterolaemiceffects.
• Anti-cancer properties.
• Prevention of cardiovascular diseases.
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Nutritionally enhanced chicken eggs
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It is not inconceivable that one day in the near future, tilapia fillets will also be labeled
just like poultry eggs to advertise
nutritionally enhanced seafood
products at a premium price for
the health-conscious consumer.
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An overview of lipid nutrition with emphasis on alternative lipid sources in
tilapia feeds
Wing-Keong Ng & Cheong-Yew Chong
Fish Nutrition LaboratorySchool of Biological Sciences
Universiti Sains MalaysiaPenang, Malaysia