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Assessing Agro Wastes as An Alternative Ingredient for Formulation of Fish Feed
Mohd Khalid b KhalilDr. Lee Kui Soon
AP. Dr. Awang Ahmad Sallehin Awang Husaini
Introduction
Introduction
Introduction
Sago Hampas Soybean Hampas
Objectives
• To compare the nutritive values of sago and soybean hampas.
• To enhance the nutritive values of sago and soybean hampas by solid state fermentation.
• To formulate fish feed in different replacement level of agro wastes replacing conventional ingredients.
• To test the suitability of the agro wastes as alternative ingredients in fish feed.
• To reduce the environmental pollution by using the agro wastes in proper manner.
Literature Review
• The sago palm is a species of the genus Metroxylon belonging to the Palmae family.
• In 2005, export of about 45300 metric tons of food-grade sago starch earned about RM40.4 million (Malaysia Dept. of Statistic, 2005)
• The three leading world producers are Malaysia, Indonesia, and Papua New Guinea, where sago is grown commercially for the production of sago starch and/or conversion to animal food or to ethanol.
Sago Hampas
Literature Review
• Waste produced are directly disposed into the nearest river.
• Create serious water pollution in the area.
Literature ReviewSoybean Hampas
• Soybeans are the leading U.S. oilseed product export to Malaysia, and increased usage of full-fat soymeal continues to favor U.S. soybean imports.
• Fueled by strong consumer demand and a diversification of soy-based products manufactured in Malaysia, demand for food quality soybeans is expected to grow steadily at 3.7 percent annually.
• Food products : tofu, soybean milk, etc.
Literature Review
Source: United States Department of Agriculturalhttp://www.indexmundi.com/agriculture/?country=my&commodity=soybean-meal&graph=imports
1964 2014
1425
Literature Review
Generally Recognized as Safe (GRAS)• Aspergillus sp.• Trichoderma sp.• Baker’s yeast• Rhizopus sp.• Penicilium sp.• Neurospora sp.
• However, only available strains in UNIMAS will be used.
Proceeded
In progress
Methodology• All fungi strains were cultured on Malt Extract Agar
(MEA) plate.• After 7 days, 1% of Tween 20 were used to harvest
the spore.• The spore were counted by using Neubauer
improved haemacytometer (106 – 107).• The spore counted was used in the solid state
fermentation.
Chemical analysis
7 days
MethodologyChemical analysis (AOAC, 1990)• Crude protein (CP)• Crude fibre (CF)• Ether extract (EE)• Ash • Moisture content (MC)• Dry matter (DM)• Nitrogen free extract (NFE)
Current Results
Item Untreated Aspergillus niger Trichoderma harzianum
Trichoderma reesei
Baker’s Yeast
Dry matter (%) 96.09 90.92 55.44 44.67 53.2
Crude protein (%) 0.04 0.07 0.74 1.53 1.75
Ether extract (%) 0.70 1.20 0.34 0.53 0.1
Crude fibre (%) 1.67 2.80 1.60 5.57 4.14
Ash (%) 2.36 2.17 2.07 2.4 2.26
Nitrogen free extract (%)
90.20 84.68 50.69 34.64 44.95
Moisture content (%) 3.91 9.08 44.56 55.33 46.8
Sago Hampas
Current Results
Item Untreated Aspergillus niger Trichoderma harzianum
Trichoderma reesei
Dry matter (%) 70.94 44.4 65.74 59.78
Crude protein (%) 31.63 26 21.13 37.38
Ether extract (%) 3.98 1.57 1.63 3.69
Crude fibre (%) 8.56 9.3 7.07 8.2
Ash (%) 4.33 2.37 2.13 3.54
Nitrogen free extract (%) 22.44 5.16 33.78 6.97
Moisture content (%) 29.06 55.6 34.26 40.22
Soy Hampas
DiscussionsSago Hampas• Sago hampas lacks of crude protein and Baker’s yeast enhanced the %
of the crude protein by 1.71%.
• It is proposed that the yeast supplementation may enhance the dietary protein turnover (Mohsen, 2012).
• Organisms that have been employed in the protein enrichment and detoxification of cassava process wastes for use in ruminant nutrition include Aspergillus sp., Trichoderma sp. as well as a variety of bacteria, yeasts and ruminal microflora (Niladevi, 2009).
DiscussionsSoy Hampas• Soy hampas gained 5.75% crude protein after treated with Trichoderma
reesei.
• The major enzymes secreted by T. reesei under production conditions are those degrading plant polysaccharides, the most dominant ones being the major cellulases (Markku & Tina, 2012).
Next stepsSolid state fermentation
Chemical analysis
Compare the data
Next steps
Fish feed formulation
• 10% , 20% & 30% replacement level
• Isonitrogenous & isocaloric feed
• Winfeed 2.8 software
• Control diet with 0% of agro wastes
Next steps
Measure the length of the fish• Feed the fish with 5% of total body weight.
• Minimum 3 month feeding period.
• Collect the data twice per month.
• Data analysis will be done using SPSS 2009.
Measure the weight of the fish
Conclusions
• Baker’s yeast enhanced the crude protein of sago hampas by 1.71%, whereas, Trichoderma reesei enhanced crude protein of soy hampas by 5.75%.
References
• Markku & Tina, 2012. The cargo and the transport system: Secreted proteins and protein secretion in Trichoderma reesei (Hypocrea jecorina). Microbiology. Vol. 158 Issue. 1 (pg 46-57).
• Niladevi, 2009. Ligninolytic Enzymes. Biotechnology for Agro-Industrial Residues Utilisation. (pg 466).
• Y. S. Mtui, 2012. Lignocellulolytic enzymes from tropical fungi: Types, substrates and applications. Scientific Research and Essays. Vol. 7 Issue. 15 (pg 1544-1555).
Thank you.
Q & A