critical ingredients to the shrimp farming industry
TRANSCRIPT
November | December 2010
Feature title: Critical ingredients to the Shrimp farming industry
The International magazine for the aquaculture feed industry
International Aquafeed is published five times a year by Perendale Publishers Ltd of the United Kingdom.All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of action taken on the basis of information published. ©Copyright 2009 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any form or by any means without prior permission of the copyright owner. Printed by Perendale Publishers Ltd. ISSN: 1464-0058
The incorporation of vitamins and chemi-cals’ expertise into the Dishman Group in 2007,
means that Dishman Netherlands now provides new market growth opportunities and important cho-lesterol technology to the shrimp farming industry.
International sales director, Evert Drewes, feels that “The aquaculture industry, and in particular shrimp produc-tion, is an expanding activity with a strong future.”
He sees that technological advances in nutrition, in particular, will play an important role in the development of sustainable ingredients for the shrimp feed industry.
Currently, Dishman Netherlands has a dedicated production facility producing cholesterol, a vital component and essential requirement for shrimp diets.
“A strong commitment to research and development and a focussed approach to its practical application is the key to success,” he says.
An important shrimp speciesOne of the most important shrimp
species cultivated today is the Whiteleg or Pacific white shrimp Litopenaeus vannamei (Boone).
This native Latin American species was introduced to Asia, via the Philippines, around 1978, and China in 1998 (Briggs et al, 2005). FAO statistics showed that farmed production of L. vannamei increased from 8000 tonnes in 1980 to 194,000 tonnes in 1998 and reached 1,386,000 tonnes in 2004 following the spread of this species throughout Asia.
This further increased and in 2008 the total world aquaculture production was 2.26 million tonnes with a value of approxi-mately US$9 billion.
The main producer countries are China, Thailand, Indonesia and Vietnam.
The average annual growth in world-wide crustacean aquaculture production during the period 1995 to 2005 was 13.8 percent (FAO, 2009). It is expected that the shrimp market will grow between 4 and 5% worldwide per annum during the coming years.
Excellent growth potentialThe growth potential of the Pacific
white shrimp is excellent; it is considered a hardy species and has stepped in to replace the production of other species, more significantly affected by viral disease, in many areas in Asia. It is also considered to be the species with the best oppor-tunity to reduce dietary protein levels (Cuzon, 2004).
Depending on the intensity of the pro-duction culture systems, feed costs can account for 60-80 percent of shrimp produc-tion costs, proteins accounting for at least a third of the diet composition (FAO, 2006).
Current feeding methods take advantage of the omnivorous habits of the shrimp and many of the commercial diets incorpo-rate plant-based ingredients as alternative protein sources in order to improve the sustainability of the industry and reduce environmental impact.
The role and importance of cholesterol
The penaeid shrimp passes through a number of stages: nauplius, zoea and mysis
Dishman Netherlands expands its sphere of influence by providing critical ingredients to the shrimp farming industry
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F: Shrimp farming
larval and juvenile post -larval stages before reaching the mature or adult phase. The length of the culture period varies but for Pacific white shrimp it can take about 20 days for the larvae to metamorphose to post larvae and approximately another three to four months to reach market size in tropical waters at 25-27°C.
The rate of growth of the shrimp is a function of the frequency of molting and the increase in size at each molt.
However, the frequency of molting decreases as the shrimp increases in weight with the intermolt period increasing in length. In the 20 day larval period, from egg to post-larvae, there can be 16-20 molts, a further 20 molts in the 40 day nursery phase to approximately 2g and an additional eight molts in the final 80 day grow out phase to 20g.
The diet quality during the exponential nursery growth period, from approxi-mately 0.5mg to 2.0g, with high molting frequency, is especially critical as it is dur-ing this period that the final yield potential is laid down.
Lipids, such as phospholipids, triglycer-ides and cholesterol, are a major source of energy in shrimp diets as well as being involved in several essential processes for their growth, molting and reproduction.
Cholesterol is an essential dietary nutri-ent, for members of the crustacean family, as they are incapable of synthesising their own cholesterol from fatty acids unlike other animals.
Cholesterol is an essential component of all animal tissues, it plays a major role in cell membrane structure, is a precursor for sex hormones, for bile acids and for vitamin D.
In crustaceans cholesterol is a precursor for many hormones, including ecdysteroids, which are critical for the initiation of meta-
morphosis and the moulting process (Teshima, 1997).
Cholesterol availability
In their natural habitat shrimps will obtain naturally occurring sterols from algae and zooplankton, how-ever these sources will not be avail-able to shrimp in semi-intensive or intensive cultiva-tion in the required amount.
In commercial diets cholesterol is a natural com-ponent of marine invertebrate meals and oils, for exam-ple from squid, shrimp, clams and crab. However the cholesterol content of these ingredients varies considerably and is present in a less esterified form requiring more energy for its utilisation than it manufactured alternative.
The industry requirement for guaranteed quality characteristics with higher bioavail-
Figure 1: Effect of 3 cholesterol levels on the growth and survival of Litopenaeus vannamei bred in ponds ( Ir A.H.Mogollon and Ir. V.V. Rubin, University of Tumbes, Peru)
30 | InternatIonal AquAFeed | november-December 2010 november-December 2010 | InternatIonal AquAFeed | 31
F: Shrimp farming
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the control diets but were not statistically significant.
During this trial the shrimp did not appear to be stressed and the groups fed the cholesterol supplemented diets did not exhibit any disease symptoms. The control group was affected by Vibriosis that had to be treated.
ConclusionCholesterol is an essential component
of artificial shrimp feed with the optimum level of cholesterol varying depending on the shrimp developmental stage and the overall feed quality.
The addition of natural extracted cho-lesterol products, Cholesterol SF and XG, to commercial shrimp diets can augment the natural cholesterol levels of the diet to optimise growth, performance and survival characteristics. In field trials the biomass obtained improved by 41 percent, feed intake increased by eight percent and FCR dropped by 23 percent.
In the current economic climate con-siderable pressures are faced by farmers to remain competitive and the strategy of cholesterol supplementation offers the opportunity to improve yields and ulti-mately profit therefore providing advantage.
ReferencesBriggs M, Funge-Smith S, Subasinghe RP and M Phillips (2005). Introductions and movement of two penaeid shrimp species in Asia and the Pacific. FAO Fisheries Technical Paper No. 476, Food and Agricultural Organization of the United Nations, Rome.
Cuzon G, Lawrence A, Gaxiola G, Rosas C and J Guillaume (2004). Nutrition of Litopenaeus vannamei reared in tanks or in ponds. Aquaculture 235, 513-551.
FAO (2006). State of World Aquaculture: 2006. FAO Fisheries technical paper No 500. Rome, FAO. 134p.
FAO (2009). The state of world fisheries and aquaculture 2008. Rome, FAO. 196p.
Teshima S I (1997). Phospholipids and sterols. In D’Abramo LR, Conklin DE and Akiyama DM (Eds) Crustacean nutrition, advances in world aquaculture. World Aquaculture Society, pp 85-107.
Laboratory post-larval shrimp were used in this study and reared to adult sizes under commercial nursery and on growing conditions in earth ponds, for an effective feeding period of 93 days.
The results shown in Figure 1 show clearly that growth, survival and food con-versions ratios (FCR) were improved by cholesterol supplementation of the diet.
The growth rates of the shrimp fed the diets supplemented with cholesterol doses of SF 0.5 percent and FG 0.3 percent were significantly higher than those fed SF 0.2 percent and FG 0.1 percent and these were both significantly higher (P<0.05) than the control groups of shrimp with no choles-terol supplement. The group with higher cholesterol levels of SF 0.5 percent and FG 0.3 percent also showed statistically sig-nificantly higher survivals than the controls.
Food conversion rates showed that the best FCR’s were recorded for the diets with added cholesterol in comparison to
ability therefore makes the addition of an alternative direct source of cholesterol an attractive proposition.
Cholesterol produced by Dishman Netherlands is a natural product extracted from wool grease. A range of cholesterol products are available with differing particle size distributions and levels of cholesterol up to 91 percent. These products are crys-talline free flowing dry powders which have excellent storage stability, are free from the risk of bacterial or viral contamination and easily added to commercial diets.
Trial and field resultsPrevious research by Dishman has
resulted in the development of two spe-cific cholesterol products, SF and FG (now known as XG). This product combina-tion was supplemented in Pacific white shrimp diet trials at the Faculty of Fisheries Engineering at Tumbes National University in Peru.
More inforMation:Mr Evert Drewes Dishman NetherlandsEmail: [email protected]
32 | InternatIonal AquAFeed | november-December 2010
F: Shrimp farming
32 | InternatIonal AquAFeed | november-December 2010
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