A feed is still only as good as its ingredients: An update on the nutritional research strategies for the optimal evaluation of ingredients for aquaculture feeds

By B. Glencross. 2020

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A variety of strategies can be used to assess the nutritional quality of ingredients; however, the choice of strategies used can have a strong impact on the interpretation of that information. A landmark review paper published over a decade ago has been considered the benchmark approach by which to structure research assessing the quality of ingredients (Glencross, Booth, & Allan, 2007). In that review, a series of five steps (and the order in which they should be done) to develop a comprehensive data set on which to base judgements about ingredient quality were proposed; 1. Characterization, 2. Palatability, 3. Digestibility, 4. Utilization and 5. Functionality (processability). Once these five steps had been achieved, a formulator could make the judicious choice as to whether to use, and with what constraints to impose, any ingredient that they were presented with. Without any one of these steps, the risk exposure substantially increased as the formulator needed to make assumptions, and this significantly increased the risk of a feed failing in one or more specifications (Glencross et al., 2019). Typically, many studies in this domain have skipped many of these early steps and gone straight to the assessment of utilization (step 4). However, in doing so, many of these studies have ended up with erroneous outcomes and/ or misleading assessments of the ingredients that they are testing, not Received: 28 February 2020 | Revised: 29 May 2020 | Accepted: 15 June 2020 DOI: 10.1111/anu.13138

Subfields: Animal Science and Zoology, Aquatic Science, Immunology

View Paper: https://www.semanticscholar.org/paper/2b9650fe727e1d1b97b9f661fe77647e56c4f46a