Research & Development – Tyson Animal Nutrition Group
Chicken, the Growing Protein Ingredient
A RENEWABLE RESOURCE, A SUSTAINABLE ALTERNATIVE
The digestibility must also be taken into account when determining nutritional value. The table – Di- gestible Protein – compares the crude protein and their respective digestibility for the most popular alternative protein ingredients and traditional fi sh meal. The crude protein % is the pro- tein available in the ingredient. The digestibility of protein % deter- mines the amount of crude protein that may be utilised by the growing fi sh. The digestible protein % is the amount of protein after factoring the digestibility, a more realistic view of the true protein value. Additional nutritional value is also found by examining the amino acid profi le for protein ingredients. Alternative proteins provide a consistent balanced amino acid profi le with many essential amino acids. They are also high in proline, glycine, and glutamic acid, which attract fi sh and work as a palatant. Plymouth University Fish Nutri- tion and Aquaculture Health group conducted research from 2005 to 2011 (commissioned by Stephen Woodgate, previously technical Director of EFPRA; European Fat Processors and Renderers Associ- ation), which resulted in multiple peer-reviewed publications (Davies et al 2009; Laporte, 2007). The research, carried out under
Above: Broiler chickens in a chicken house.
Opposite Page: Rendering plant in Scranton, Arkansas, USA
G 42
rowing demand for quality protein sources for aqua- feed has nutritionists and farmers looking at a variety
of options. The important factors to consider when evaluating a replacement for fi sh meal are nu- tritional value, quality and consist- ency of product, cost effectiveness and good business practices.
NUTRITIONAL VALUE Defi ning the real value of a
protein source must consider the amount of crude protein available, the digestibility of the protein, amino acid profi le and anti-nutri- tional factors.
The amount of crude protein
available is not a sole condition for effectiveness as a feed ingredient.
Professor Simon Davies, validated the safety and effi cacy of poultry by-product meals and feather meals in diets for trout, sea bass, sea bream, turbot, tilapia and carp. The results demonstrated the feasibility of replacing fi sh meal with these products at high inclu- sion levels resulting in excellent growth, feed effi ciency and added health benefi ts for these species. In
www.fishfarmer-magazine.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84