A feed is only as good as its ingredients – a review of ingredient evaluation strategies for aquaculture feeds
By B. Glencross, M. Booth, G. Allan. 2007
812 citations recorded by the source corpus.
The evaluation of feed ingredients is crucial to nutritional research and feed development for aquaculture species. In evaluating ingredients for use in aquaculture feeds, there are several important knowledge components that should be understood to enable the judicious use of a particular ingredient in feed formulation. This includes information on (1) ingredient digestibilities, (2) ingredient palatability and (3) nutrient utilization and interference. Diet design, feeding strategy, faecal collection method and method of calculation all have important implications on the determination of the digestible value of nutrients from any ingredient. There are several ways in which palatability of ingredients can be assessed, usually based on variable inclusion levels of the ingredient in question in a reference diet and feeding of those diets under an apparent satietal or selfregulating feeding regimes. However, the design of the diets, the parameters of assessment and the feeding regime can all be subject to variation depending on subtleties of the experimental design. Clearly, issues relating to feed intake are the key performance criteria in palatability assessments, and it is important that such experiments maintain sufficient stringency to allow some self-discrimination of the test feeds by the fish. The ability of fish to use nutrients from the test ingredient, or defining factors that interfere with that process, is perhaps the most complex and variable part of the ingredient evaluation process. It is crucial to discriminate effects on feed intake from effects on utilization of nutrients from ingredients (for growth and other metabolic processes). To allow an increased focus on nutrient utilization by the animals, there are several experimental strategies that can be adopted, which are based on variations in diet design and feeding regime used. Other issues such as ingredient functionality, influence on immune status and effects on organoleptic qualities are also important consideration in determining the value of ingredients in aquaculture feed formulations. A key aspect to note is the need to design all experiments with sufficient experimental capacity to detect significant effects.
Subfields: Animal Science and Zoology, Aquatic Science, Immunology
View Paper: https://www.semanticscholar.org/paper/f201ebacd45f13ef5790785fca4d06d82487979c
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In Animal Science and Zoology
In Aquatic Science
In Immunology
Citations in the corpus
- Searching for Solutions in Aquaculture: Charting a Sustainable Course (2012, neutral): “Several recent reviews assess these alternative feeds in terms of their 153–156).”
- Metabolomics and fish nutrition: a review in the context of sustainable feed development (2018, background): “…but does not provide information on the profile of small compounds such as non-essential nutrients like taurine and creatine and other nutritional factors as well as numerous anti-nutritional factors such as polyphenols, phytic acid or mycotoxins present in plant feedstuff (Glencross et al. 2007).”
- 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 (2020, background): “The assessment of the digestibility of nutrients and energy from diets and ingredients provides one of the clearest ways of unambiguously defining the nutritional value of an ingredient to an animal (Aslaksen et al., 2007; Glencross et al., 2004; 2007; Sugiura, Dong, Rathbone, & Hardy, 1998).”