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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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