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Table 2:Contents and variation of dry matter (DM), crude protein (CP), and amino acids in soybean meal (SBM), rice bran (RB), blood meal (BM),

corn gluten meal (CGM) and fishmeal (FM) from Indonesia, Malaysia, Thailand, and the Philippines in 2012 (as is basis)

SBM RB BM CGM FM

10,886 2,742 26 732 928

DM Average, % 89.01 89.68 92.15 91.40 92.69

CV, % 1.18 0.83 1.63 0.51 1.67

CP Average, % 47.82 13.06 92.27 63.11 61.46CV, % 5.95 6.61 2.50 4.59 7.95

Lys Average, % 2.93 0.59 8.25 1.08 4.35

CV, % 6.16 8.02 2.81 3.01 13.11

Met Average, % 0.65 0.26 1.06 1.50 1.57

CV, % 6.25 7.31 14.28 5.13 13.23

M+C Average, % 1.36 0.55 1.93 2.61 2.11

CV, % 6.27 6.28 12.31 3.65 12.01

Thr Average, % 1.86 0.50 4.17 2.14 2.47

CV, % 5.96 6.12 10.73 4.12 9.31

Trp Average, % 0.64 0.16 1.49 0.36 0.64

CV, % 6.29 7.25 2.15 1.51 14.52

SBM RB BM CGM FM

10,886 2,742 26 732 928

Arg Average, % 3.50 1.02 3.83 2.11 3.43

CV, % 6.36 7.41 6.55 2.76 8.30

Ile Average, % 2.15 0.45 1.07 2.53 2.39CV, % 6.06 6.70 44.60 5.26 11.67

Leu Average, % 3.62 0.92 11.98 10.30 4.25

CV, % 5.94 6.56 4.12 7.04 10.64

Val Average, % 2.25 0.71 7.97 2.88 2.87

CV, % 6.06 6.89 5.96 3.47 10.49

His Average, % 1.27 0.37 6.01 1.31 1.78

CV, % 5.99 5.79 5.97 2.21 29.30

Phe Average, % 2.41 0.59 6.50 4.01 2.33

CV, % 6.33 7.07 4.38 6.26 9.94

These results show that raw materials are not static orhomogenous. Their nutrient content varies greatly, and the impact ofthis variation on final feed quality and resulting growth performancecan be significant and thus should not be underestimated. Thedata also highlight that book or reference values for these types ofingredients would not be the best choice of data to use if producingconsistent feed is a key goal. Highly variable ingredients like these needmore routine analysis, which make methods such as wet chemistry

or NIRS essential to understand and account for this variation.

Application of dataLet us now examine the impact of amino acid variation in feedingredients on final diet composition. For this purpose, a tilapia starterdiet was formulated to meet or exceed the essential amino acidsrequirements of tilapia according to NRC (2011) as well as to contain4, 6, and 12% of fat, fibre, and moisture, respectively. The diet wasformulated in two ways: A diet based on book values for the aminoacid content of the protein containing raw materials or a diet basedon results from routine analysis (NIRS or wet chemistry) for the amino

July/August 2013AQUA Culture Asia Pacific Magazine| 25

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Nutrient levels (DM

basis)

Book value Book value

with 5% safety

margin

Routine

analysis

Dry matter, % 89.03 89.04 90.50

Crude protein, % 39.46 39.57 38.95

Crude fiber, % 4.53 4.51 4.58

Ether extract, % 7.00 6.96 7.16

Gross energy (kcal/

kg)

4,605 4,604 4,530

Calcium, % 1.80 1.80 1.77

Phosphorus, % 1.40 1.40 1.38

Digestible Lys, % 1.60 1.67 1.60

Digestible Met, % 0.70 0.73 0.70

Digestible M+C, % 1.15 1.18 1.16

Digestible Thr, % 1.10 1.10 1.10

Costs/tonne (USD) 542.54 545.84 537.69

ARaw material prices were taken from the Thai feed mill association in July

2012 and personal communication.BBook Value with 5% safety margin is formulated based on book value with

safety margins of 5% on dry matter basis for Met and Lys.

Table 3:Comparison of the tilapia starter diets formulated based on nutrient values taken from book value, book value plus 5% safety margin,

or routine analysisA,B

Ingredients, % Book value Book value

with 5% safety

margin

Routine

analysis

SBM 48% 32.24 32.20 32.26

Corn gluten meal 60% 22.69 22.78 21.21

Rice bran 17.91 17.67 19.72

Tapioca 15.75 15.82 15.43

Fish solubles

(de-hydrated)

2.50 2.50 2.50

Blood meal 1.50 1.50 1.50

Fish oil 2.00 2.00 2.00

Dicalcium phosphate 3.19 3.21 3.08

Calcium carbonate 1.56 1.55 1.64

Vitamin & Mineralpremixes

0.25 0.25 0.25

MetAMINO(DL-Met) 0.10 0.13 0.10

L-Lysine HCl 0.30 0.39 0.31

26 |July/August 2013AQUA Culture Asia Pacific Magazine

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acid content of the protein containing raw materials. Safety marginsare often used to minimise the impact of the nutrient variation if a dietis formulated based on book values, so to replicate this practice 5%safety margins were added to the nutrient levels for Met and Lys of thebook value diet.

The diet formulated based on book valueTheoretically, safety margins help reduce the risk that the diet may not

fully meet the nutrient requirements of the fish. However, this is notguaranteed as it is still possible for the nutrient variation to exceed thesafety margins. If we look closely at Table 2 again, there are severalcases of essential amino acid concentration in these ingredients withvariation much higher than this 5% safety margin applied. Safetymargins also add cost to the diet, which in this example equaled USD3.30/tonne (USD 545.84- 542.54). Although this additional cost isessentially an insurance premium to avoid performance issues, onemust consider if this is the best use of this money versus investingin better analytical procedures to get more accurate estimates of thenutrient contents of these raw materials.

The diet formulated based on routine

analysis of the raw materialsConversely, we now consider an alternative where the nutritionist hasthe capability to base formulations on routine analyses of his rawmaterials for digestible amino acids, and moisture. These routineanalyses allow the nutritionist the opportunity to regularly update hisnutrient matrix, which means feed costs and quality are optimised.Additionally, since he is using actual values for his raw materials, thereis no longer a need for safety margins. As a result, growth performanceis maintained and possibly improved due to better control of animalvariation and diet cost is significantly reduced. In this example, thischange results in diet savings of USD 8.15/tonne, which is broken outto USD 3.30/tonne because of a safety margin and USD 4.85/tonne(USD 542.54-537.69) from a better knowledge on the nutrient content

of each ingredient.In this article, we have explained that nutrient concentration

in feed ingredients is variable and the impact of this variationon fish performance and diet costs should not be overlooked. To becost effective, environmentally sustainable and to optimise fishperformance, nutritionists should strive to efficiently use the nutrientsin these feed ingredients. To do that, it is critical to establish a qualitycontrol program which routinely analyses these ingredients and then toimplement those analytical results into feed formulations. Formulatingdiets using wet chemistry or NIRS analyses of ingredients can resultin significant diet cost savings as well as provide more consistent

fish performance.

Dhanapong Sangsue is technical sales manager, HN Asia South,

Evonik (SEA), Singapore

Email: dhanapong.sangsue@evonik.com

Karthik Masagounderis technical sales manager, HN Asia

South, Evonik (SEA), Singapore

Rob Payneis director of technical services and nutrition,

Evonik (SEA), Singapore

Dhanapong Sangsue Karthik Masagounder Rob Payne

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