Alternative Protein Sources in Aquaculture Diets


Book Description

A unique resource that describes the ingredients included in an aquaculture diet, species profiles, processing methods, impacts to environment and industry, and more. Aquaculture is and will remain a major food producing sector in the future. To become more efficient and successful in the aquaculture industry, operations need to provide good nutrition. Alternative Protein Sources in Aquaculture Diets is a unique source describing the ingredients included in fish and crustacean diets, their nutrient compositions, species profiles, suitability for species, processing methods, and impacts of alternative ingredients on the environment and to the aquaculture industry. World-renowned nutritionists and feed technologists explore practical ways for the aquaculture industry to expand and remain competitive, and discuss ways to develop less expensive alternative sources or protein. Diet costs take up a huge chunk of operating expenditures, with fish meal being one of the most expensive ingredients in the aquaculture diet. Alternative Protein Sources in Aquaculture Diets provides detailed knowledge on the use of alternative plant and animal protein sources, offering opportunities to either partially or completely replace fish meal. This comprehensive, up-to-date text discusses the most widely used ingredients as well as various previously under-utilized ingredients which could be of significant potential in the future. The book is extensively referenced and includes numerous helpful tables to clearly present data. Topics discussed in Alternative Protein Sources in Aquaculture Diets (for finfish and crustacean species) include: - farmed fish diet requirements - reduction of waste through diet formulation - poultry by-product meal - meat packing by-products - soybean protein foodstuffs - cottonseed meal - lupins - unconventional plant protein supplements.




Feeds for the Aquaculture Sector


Book Description

This Brief discusses potential alternative sources for feeds in aquaculture fish diet, and explains that the future of aquaculture’s development is dependent on the costs of fishmeal and fish oil. Considering that the increasing costs of traditional feeds constrain this development, research is looking into alternatives, which can ensure adequate nutrition for animals’ growth. This work reviews the use of alternative plant, microbial and insect protein sources, evaluating in particular their impact on growth, nutrient digestibility, fillet quality traits and sensorial perception in the most important farmed marine and freshwater fish species. The Brief specifically summarizes the pros and cons of plant oils from oilseeds, which can on the one hand be a sustainable substitute for fish oil, but which are on the other hand less rich in omega-3 long-chain polyunsaturated fatty acids. The feeding might therefore result in an undesired reduced nutritional value of the flesh of farmed fish. The authors also explore the possible use of fishery discards as potential aquaculture feed source. Since the landing of by-catch will with the new Common Fisheries Policy (CFP) become obligatory (instead of simply returning it to the sea, often dead), suitable uses of what must not be used for human consumption can be investigated. The authors give an outlook whether this might become a sensible alternative to improve the management of discards and create more sustainable fisheries. The Brief also addresses the issues of additives to aquafeeds, such as vitamins, minerals, and antioxidants, but also immunostimulants and enzymes. The authors discuss which effects these additives may have on fish growth, welfare, reproduction and health status in aquacultures.




Alternative Protein Sources in Aquaculture Diets


Book Description

A unique resource that describes the ingredients included in an aquaculture diet, species profiles, processing methods, impacts to environment and industry, and more. Aquaculture is and will remain a major food producing sector in the future. To become more efficient and successful in the aquaculture industry, operations need to provide good nutrition. Alternative Protein Sources in Aquaculture Diets is a unique source describing the ingredients included in fish and crustacean diets, their nutrient compositions, species profiles, suitability for species, processing methods, and impacts of alternative ingredients on the environment and to the aquaculture industry. World-renowned nutritionists and feed technologists explore practical ways for the aquaculture industry to expand and remain competitive, and discuss ways to develop less expensive alternative sources or protein. Diet costs take up a huge chunk of operating expenditures, with fish meal being one of the most expensive ingredients in the aquaculture diet. Alternative Protein Sources in Aquaculture Diets provides detailed knowledge on the use of alternative plant and animal protein sources, offering opportunities to either partially or completely replace fish meal. This comprehensive, up-to-date text discusses the most widely used ingredients as well as various previously under-utilized ingredients which could be of significant potential in the future. The book is extensively referenced and includes numerous helpful tables to clearly present data. Topics discussed in Alternative Protein Sources in Aquaculture Diets (for finfish and crustacean species) include: • farmed fish diet requirements • reduction of waste through diet formulation • poultry by-product meal • meat packing by-products • soybean protein foodstuffs • cottonseed meal • lupins • unconventional plant protein supplements.




Alternative Proteins


Book Description

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.




Nutrition and Utilization Technology in Aquaculture


Book Description

In this monograph, experts provide current knowledge on nutrient requirements and effects of deficiencies on commercially important aquaculture species. The information presented affects the development of more cost-effective feeds, the increased use of and market demand for agricultural and aqua-cultural products and by-products, and the potential for decreased pollution. This monograph is useful to students, nutritionists, food technologists, feed formulators and manufacturers, oilseed producers, and aquaculturists.




Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds


Book Description

Experts are predicting that demand for marine fish oil will soon outstrip supply, creating extreme urgency within the global aquafeed industry to find viable alternatives. Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds is the first comprehensive review of this multifaceted, complex issue. It also addresses the crucial quest




Aquaponics Food Production Systems


Book Description

This open access book, written by world experts in aquaponics and related technologies, provides the authoritative and comprehensive overview of the key aquaculture and hydroponic and other integrated systems, socio-economic and environmental aspects. Aquaponic systems, which combine aquaculture and vegetable food production offer alternative technology solutions for a world that is increasingly under stress through population growth, urbanisation, water shortages, land and soil degradation, environmental pollution, world hunger and climate change.




Nutrient Requirements of Fish and Shrimp


Book Description

Aquaculture now supplies half of the seafood and fisheries products consumed worldwide and is gaining international significance as a source of food and income. Future demands for seafood and fisheries products can only be met by expanded aquaculture production. Such production will likely become more intensive and will depend increasingly on nutritious and efficient aquaculture feeds containing ingredients from sustainable sources. To meet this challenge, Nutrient Requirements of Fish and Shrimp provides a comprehensive summary of current knowledge about nutrient requirements of fish and shrimp and supporting nutritional science. This edition incorporates new material and significant updates to information in the 1993 edition. It also examines the practical aspects of feeding of fish and shrimp. Nutrient Requirements of Fish and Shrimp will be a key resource for everyone involved in aquaculture and for others responsible for the feeding and care of fish and shrimp. It will also aid scientists in developing new and improved approaches to satisfy the demands of the growing aquaculture industry.




Zero Hunger


Book Description

The problems related to the process of industrialisation such as biodiversity depletion, climate change and a worsening of health and living conditions, especially but not only in developing countries, intensify. Therefore, there is an increasing need to search for integrated solutions to make development more sustainable. The United Nations has acknowledged the problem and approved the “2030 Agenda for Sustainable Development”. On 1st January 2016, the 17 Sustainable Development Goals (SDGs) of the Agenda officially came into force. These goals cover the three dimensions of sustainable development: economic growth, social inclusion and environmental protection. The Encyclopedia of the UN Sustainable Development Goals comprehensively addresses the SDGs in an integrated way. It encompasses 17 volumes, each devoted to one of the 17 SDGs. This volume addresses SDG 2, namely "End hunger, achieve food security and improved nutrition and promote sustainable agriculture" and contains the description of a range of related terms, to allow for a better understanding and foster knowledge. Our planet produces enough food to feed everyone. Malnutrition and hunger are the result of inappropriate food production processes, bad governance and injustice. SDG 2 seeks to guarantee quality and nutritious food to ensure healthy life by adopting a holistic approach that involves various actions targeting different actors, technologies, policies and programs. These initiatives have to face challenges coming from extensive environmental degradation, loss of biodiversity and the interrelated effects of climate change. Concretely, the defined targets are: End hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round End all forms of malnutrition, including achieving the internationally agreed targets on stunting and wasting in children under 5 years of age, and address the nutritional needs of adolescent girls, pregnant and lactating women and older persons Double the agricultural productivity and incomes of small-scale food producers, in particular women, indigenous peoples, family farmers, pastoralists and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets and opportunities for value addition and non-farm employment Ensure sustainable food production systems and implement resilient agricultural practices that increase productivity and production, that help maintain ecosystems, that strengthen capacity for adaptation to climate change, extreme weather, drought, flooding and other disasters and that progressively improve land and soil quality Maintain the genetic diversity of seeds, cultivated plants and farmed and domesticated animals and their related wild species, including through soundly managed and diversified seed and plant banks at the national, regional and international levels, and promote access to and fair and equitable sharing of benefits arising from the utilization of genetic resources and associated traditional knowledge, as internationally agreed Increase investment, including through enhanced international cooperation, in rural infrastructure, agricultural research and extension services, technology development and plant and livestock gene banks in order to enhance agricultural productive capacity in developing countries, in particular least developed countries Correct and prevent trade restrictions and distortions in world agricultural markets, including through the parallel elimination of all forms of agricultural export subsidies and all export measures with equivalent effect, in accordance with the mandate of the Doha Development Round Adopt measures to ensure the proper functioning of food commodity markets and their derivatives and facilitate timely access to market information, including on food reserves, in order to help limit extreme food price volatility Editorial Board Datu Buyung Agusdinata, Mohammad Sadegh Allahyari, Usama Awan, Nerise Johnson, Paschal Arsein Mugabe, Vincent Onguso Oeba, Tony Wall/div




Soft Chemistry and Food Fermentation


Book Description

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. - Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation - Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering - Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability - Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods