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