UID:
edoccha_9960074027402883
Format:
1 online resource (303 p.)
Edition:
1st ed.
ISBN:
0-12-800995-0
Content:
Aquafeed Formulation is the only resource that provides summaries with examples and formulation techniques specifically to meet the needs of anyone in the aquaculture industry. As feed is the largest single cost item in aquaculture production, and formulating aquaculture feed requires many combinations of several ingredients and nutrient requirements, this book takes a clear and concise approach, providing essential information on formulation and covering relevant available software, feed nutrients, and additives such as enzymes and phytase and conjugated fatty acids, as well as best industry practices to improve aquafeed production. Users will find this to be a one-stop resource for anyone interested or involved in, the global aquaculture industry.--
Note:
Description based upon print version of record.
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Front Cover -- Aquafeed Formulation -- Copyright Page -- Contents -- List of contributors -- Acknowledgments -- Introduction -- I.1 Introduction -- I.2 Feed ingredients -- I.3 Nutritional requirements -- I.4 Feed ingredient testing -- I.5 Feed additives -- I.6 Feed formulation -- I.7 Feed production and quality -- I.8 Best practices in formulation -- References -- 1 Overview of the aquaculture feed industry -- 1. Aquafeed in Asia -- 1.1 Introduction -- 1.2 A shift in equilibrium -- 1.3 Lower demand with EMS -- 1.4 Horizontal expansion and integration -- 1.5 Extruded and functional feeds -- 1.6 Rising production costs -- 1.7 Feed production and trends -- 1.8 New capacity and new entrants -- 1.9 Shrimp feed types -- 1.10 Feed prices -- 1.11 Country developments -- 1.11.1 China -- 1.11.2 Thailand -- 1.11.3 Vietnam -- 1.11.4 Indonesia -- 1.11.5 India -- 1.11.6 Bangladesh -- 1.11.7 Malaysia -- 2. Aquafeed in the Americas -- 2.1 Development of aquafeed production in the Americas -- 2.2 Country development -- Acknowledgments -- References -- 2 Feed formulation software -- 2.1 Introduction -- 2.2 General overview of the formulation process in the feed industry -- 2.3 LP-based feed formulation -- 2.4 Essential components of LP-based feed formulation software -- 2.5 Software options -- 2.6 Conclusion -- Acknowledgments -- References -- 3 Understanding the nutritional and biological constraints of ingredients to optimize their application in aquaculture feed ... -- 3.1 Introduction -- 3.2 Characterizing ingredients -- 3.2.1 Origin and processing -- 3.2.2 Chemical composition of protein meals -- 3.2.2.1 Protein and amino acids -- 3.2.2.2 Lipids -- 3.2.2.3 Carbohydrates -- 3.2.2.4 Antinutritional factors -- 3.2.2.4.1 Alkaloids -- 3.2.2.4.2 Glucosinolates -- 3.2.2.4.3 Lectins -- 3.2.2.4.4 Oligosaccharides -- 3.2.2.4.5 Phytate -- 3.2.2.4.6 Protease inhibitors.
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3.2.2.4.7 Saponins -- 3.2.2.4.8 Tannins -- 3.2.2.5 Contaminants -- 3.3 Chemical composition of oils -- 3.3.1 Lipid classes -- 3.3.2 Fatty acids -- 3.4 Digestibility, palatability, and utilization value of plant protein meals -- 3.4.1 Soybean -- 3.4.2 Lupin -- 3.4.3 Rapeseed -- 3.4.4 Field peas -- 3.4.5 Cereals and glutens -- 3.4.6 Rendered animal meals -- 3.5 Nutritional value of plant and animal oils to aquaculture species -- 3.5.1 Plant oils -- 3.5.2 Terrestrial animal oils -- 3.6 Processing effects of ingredients -- References -- 4 Nutrient requirements -- 4.1 Introduction -- 4.2 Proteins and amino acids -- 4.2.1 Protein quality and evaluating protein -- 4.2.2 Protein requirements of aquatic species -- 4.2.3 Amino acids are the basic unit of protein -- 4.2.3.1 Nonessential amino acids -- 4.2.3.2 Essential (indispensable) amino acids -- 4.2.4 Amino acid oxidation -- 4.2.5 Amino acids requirements -- 4.3 Lipids and fatty acids -- 4.3.1 Lipid digestion and absorption -- 4.3.2 Fat storage -- 4.3.3 Catabolism of absorbed lipids -- 4.3.4 Essential FAs in aquatic species -- 4.3.5 Phospholipids -- 4.3.6 Sterols -- 4.4 Carbohydrates -- 4.4.1 Classifications of carbohydrates -- 4.4.2 Non-starch polysaccharides -- 4.4.3 Carbohydrate metabolic pathways -- 4.4.3.1 Fish insulin and glucagon -- 4.4.4 Utilization of carbohydrates -- 4.4.5 Carbohydrate digestibility -- 4.5 Nutritional energetics -- 4.5.1 Units of energy -- 4.5.2 Partition of dietary energy -- 4.5.3 Energy utilization -- 4.5.3.1 Standard metabolic rate -- 4.5.3.2 Specific dynamic action -- 4.5.3.3 Voluntary physical activity -- 4.5.4 Protein to energy ratio -- 4.6 Vitamins -- 4.6.1 Water-soluble vitamins -- 4.6.1.1 Vitamin C -- 4.6.1.2 Thiamin (vitamin B1) -- 4.6.1.3 Riboflavin (vitamin B2) -- 4.6.1.4 Niacin (nicotinic acid - nicotinamide) -- 4.6.1.5 Vitamin B6 (pyridoxine, pyridoxamine, pyridoxal).
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4.6.1.6 Pantothenic acid -- 4.6.1.7 Biotin -- 4.6.1.8 Folacin or folic acid -- 4.6.1.9 Vitamin B12 (cyanocobalamin) -- 4.6.1.10 Choline -- 4.6.1.11 Inositol -- 4.6.2 Fat-soluble vitamins -- 4.6.2.1 Vitamin A -- 4.6.2.2 Vitamin D -- 4.6.2.3 Vitamin E -- 4.6.2.4 Vitamin K -- 4.7 Minerals -- 4.7.1 Mineral requirement -- 4.7.2 Calcium and phosphorus -- 4.7.2.1 Absorption of calcium and phosphorous -- 4.7.3 Magnesium (Mg) -- 4.7.4 Sodium (Na), potassium (K), chlorine (Cl) -- 4.7.5 Iodine (I) -- 4.7.6 Iron (Fe) -- 4.7.7 Copper (Cu) -- 4.7.8 Manganese (Mn) -- 4.7.9 Selenium (Se) -- 4.7.10 Zinc (Zn) -- References -- 5 Functional feed additives in aquaculture feeds -- 5.1 Introduction -- 5.2 Phytogenics -- 5.3 Organic acids -- 5.4 Yeast products -- 5.5 Probiotics -- 5.6 Enzymes -- 5.7 Mycotoxin binders -- References -- 6 Optimizing nutritional quality of aquafeeds -- 6.1 Introduction -- 6.2 Sources of nutrient database -- 6.2.1 Book values -- 6.2.2 Regression equation -- 6.2.3 Wet chemistry -- 6.2.4 Near infrared reflectance spectroscopy -- 6.2.4.1 Principles of NIRS -- 6.2.4.2 How to get an accurate calibration equation -- 6.2.4.3 Benefits -- 6.3 Nutrient levels and variability in commonly used raw materials -- 6.3.1 Fish meal -- 6.3.2 Meat and bone meal -- 6.3.3 Soybean meal -- 6.3.4 Rapeseed meal -- 6.4 Impact of heat damage on the amino acid level and their variability -- 6.5 Proximate nutrients of raw material -- 6.6 Managing nutrient variation -- 6.6.1 Safety margin to nutrient specifications -- 6.6.2 Safety margin to ingredient specifications -- 6.6.3 Routine analysis of raw materials -- 6.6.4 Do not mix raw material of different origins or suppliers -- 6.7 Integration of Laboratory Information Management System and formulation -- 6.8 Summary -- References -- Index -- Back Cover.
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English
Additional Edition:
ISBN 0-12-800873-3
Language:
English
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