Volume 1, Issue 1, September 2018, Page: 1-6
Identification and Evaluation of Fish Feed Ingredients in Supporting the Development of Different Feed Mills in Bangladesh
Mohammad Saydul Islam Sarkar, Faculty of Marine Sciences and Fisheries, University of Chittagong, Chittagong, Bangladesh
Md. Simul Bhuyan, Faculty of Marine Sciences and Fisheries, University of Chittagong, Chittagong, Bangladesh
Received: May 9, 2018;       Accepted: May 24, 2018;       Published: Jun. 8, 2018
DOI: 10.11648/j.ajz.20180101.11      View  1201      Downloads  300
Abstract
The present study was conducted to identify and evaluate the feed ingredients to promote the development of different feed mills in Bangladesh. Identified ingredients were maize, rice polish, rice bran, wheat, wheat dust, wheat flour, soyabean and soyabean meal, rapeseed meal, meat and bone meal, mustard cake, dry fish, lime stone/ground shell and salt. Samples were analyzed under microscope and using normal features of the ingredients found in all the ingredients. Maximum ingredients were in powder form except maize, wheat, fish meal, soybean meal, and some broken part of the rice. Soybean meal and fish meal were in crumble size. No urea was found. Fine particles, some cheaper fine materials, oyster shell, feather meal, rice hall and bran, some crumble stones, sand particles, and finely ground limestone or rock dust, soyabean hulls and stones from soyabean seeds were found during the investigation. A little number of rice bran was found mixed with rice polish. Rice polish were also slightly contaminated or adulterated by fibrous materials, hulls and husks. Some organic residues, part of vegetables and animal hair, meat fraction from bone, and feather from dry fish were also found. Homogeneity of ingredients was good and found no abnormality. Touch was done and rude fiber level was low and it would become like a solid mass. No abnormal color was found in the feed ingredients except some fade color in maize. During experiment there was no change in the normal smell of the ingredients. No bitter taste was found and ingredients were not mixed with salts. The dry ingredients spilling coins sound were found by pouring down or by biting to each other. Contamination level in the investigated feed ingredients was found up to 1.5 % which was very low and the ingredients were good in quality and swelling of maize, wheat and soyabean seeds were 14%, 14.29% and 15% respectively. In floatation test about 10% samples were floated and 90% samples were immersed during experiment.
Keywords
Identification, Evaluation, Feed Ingredients, Fish, Development
To cite this article
Mohammad Saydul Islam Sarkar, Md. Simul Bhuyan, Identification and Evaluation of Fish Feed Ingredients in Supporting the Development of Different Feed Mills in Bangladesh, American Journal of Zoology. Vol. 1, No. 1, 2018, pp. 1-6. doi: 10.11648/j.ajz.20180101.11
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Bhuiyan, R. R., Bhuyan, M. S., Anika, T. S., Sikder, M. N. A., Zamal, H. 2016. Determination of proximate composition of fish feed ingredients locally available in Narsingdi region, Bangladesh, International Journal of Fisheries and Aquatic Studies, 4: 695-699.
[2]
FAO, 2013. Faostat. http://faostat.fao.org/site/339/default.aspx.
[3]
Veliu, A., Gessese, N., Ragasa, C., Okali, C. 2009. Gender analysis of aquaculture value chain in northeast Vietnam and Nigeria. World Bank agriculture and rural development discussion paper, p. 44.
[4]
Mamun-Ur-Rashid, M., Belton, B., Phillips, M., Rosentrater, K. A. 2013. Improving aquaculture feed in Bangladesh: From feed ingredients to farmer profit to safe consumption. WorldFish, Penang, Malaysia. Working Paper: 2013-34.
[5]
Kaplinsky, R., Morris, M. 2000. A handbook for value chain research. IDRC, Canada.
[6]
Hellin, J., Meijer, M. 2006. Guidelines for value chain analysis. ftp://ftp.fao.org/es/esa/ lisfame/guidel_ValueChain.pdf (24 pp.).
[7]
Khajarern, J., Sinchermsiri, D., Hanbunchong, A., Kanto, U. 1987. Manual of Feed Microscopy and Quality Control. 2nd Edition.
[8]
Syarif, R., Irawati, 1988. Knowledge of Ingredients for Agricultural Industry, Jakarta: Media Sarana Press, pp. 12.
[9]
Chung, D. S., Lee, C. H. 1985. Grain physical and thermal properties related to drying and aeration. ACIAR Proceedings, vol. 71, pp. 40.
[10]
Aghajani, N. Ansaripour, E. and Kashaninejad, M. 2012. NEffect of moisture content on physical properties of barley seeds. J. Agr. Sci. Tech. 14: 161-172.
[11]
Wilson, R. P. 1994. Utilization of dietary carbohydrate by fish. Aquaculture, 124:67-80.
[12]
Thomas, 1998. Vacuum coating of pelleted feed for broilers: Opportunities and challenges. February 2015 Volume 200.
[13]
Wood, J. 1987. The functional processing of feed raw materials and their effect on the production and quality of feed pellets. Anim. Feed Sci. Technol. 18: 1-17.
[14]
Akdogan, H. 1999. High moisture food extrusion. International Journal of Food Science and Technology, 34: 195-207.
[15]
Sorensen, M., Stjepanovic, N., Romarheim, O. H., Krekling, T., Storebakken, T. 2009. Soyabeam meal improves the physical quality of extruded fish feed. 149: 149-161.
[16]
Bhattacharya, M., Hanna, M. 2006. Extrusion processing of wet corn gluten meal. Journal of Food Science, 50: 1508-1509.
[17]
Smith, G. G., Brown, M. R., Ritar, A. J. 2004. Feeding juvenile artemia enriched with ascorbic acid improves larval survival in the spiny lobster Jasus edwadsii. Aquacutt Nut. 10: 105-112.
[18]
Kammel, D. W. 2000. Physical Characteristics of Alternatives Feed, USA: Agricultural Engineering Department University of Wisconsin-Madison Cooperative Extension, pp. 2.
[19]
Jaelani, A., Firahmi, 2007. The quality of the physical properties and nutrient content of palm kernel cake from a variety of processing crude palm oil. Al'Ulum, 33: 1-7.
Browse journals by subject