An overview of lipid nutrition with emphasis on ...
Transcript of An overview of lipid nutrition with emphasis on ...
An overview of lipid nutrition with emphasis on alternative lipid sources in
tilapia feeds
Wing-Keong Ng & Cheong-Yew Chong
Fish Nutrition LaboratorySchool of Biological Sciences
Universiti Sains MalaysiaPenang, Malaysia
Tilapia aquaculture is one of the fastest growing industry in the world.
With increasing intensification of culture systems, complete formulated feeds are required.
Feed Cost versus Tilapia Prices
Source: International Aquafeed, 2000
The critical need to reduce feed costs to match low ex-farm prices of tilapia:
Korea: 45%Malaysia: 65%Indonesia: 82% Thailand: 84%
The escalating cost of imported feed ingredients such as fish meal, soybean meal, wheat flour, fish oil, etc.
!
!!!!
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Tilapia Feeds
" Protein sources � fish meal, vegetable proteins.
" Carbohydrates � wheat flour, corn flour, etc.
" Lipids � fish oil, vegetable oils.
" Vitamins and minerals.
" Binder and other additives.
Feed formulation depends mainly on fish size
Least-cost formulation for tilapia feeds
Nutrient Limit Prestarter Starter Grower Finisher
Protein Min 40 30 25 20
Lipid Min 4 4 4 4
Lysine Min 2.04 1.53 1.28 1.02
Total P Max 1.5 1.5 1.5 1.5
Fiber Max 4 4 4 8
Fishmeal Min 15 12 10 8
Source: Chawalit et al. 2003 (CP group)
Lipids• source of energy• source of essential fatty acids• absorption of fat-soluble vitamins• cellular & membrane structures• precursors of hormones• imparts flavor to diets• affects diet texture
Lipid levels in tilapia feeds
Hybrid tilapia (O. niloticus x O. aureus)
0
50
100
150
200
250
0 5 10 15 20Dietary lipid level (%)
% W
eigh
t gai
n
Minimum Maximum
12
Corn starch vs. corn oil/ CLO/ lard (1:1:1) Chou & Shiau, 1996
Lipid levels in tilapia feeds
Commercial tilapia diets ≤ 5% lipid
Tilapia zillii (El-Sayed & Garling, 1988).
• Dextrin vs. CLO-SBO mix (2, 5, 10, 15% lipid)
• No significant growth increase from 5 -15% lipid
Hybrid tilapia (O. mossambicus x O.aureus)(Fitzsimmons et al., 1997)
• 3, 6, 8% dietary lipids fed for about 3 months
• No significant difference in growth and FCR
Essential Fatty AcidsContradictory results as to the
requirement of tilapia for n-3 and n-6 PUFA
• require only n-6 PUFA• require both n-3 and n-6 PUFA• > 1% 18:3n-3, DHA or EPA depress growth
0.5 to 1% n-3 and n-6 PUFA until further
research
Status of fish oil use in aquafeeds
# Aquaculture consumes 70% of the total global supply of marine fish oil
# Forecasted to use 97% of fish oil supplies by the year 2010
# Cost of fish oils continue to increase due to:! stagnation in marine capture fisheries! human dietary fish oil supplements! animal livestock industry
01000200030004000500060007000
1985 1990 1995 2000
Year
Met
ric T
ons
(x 1
000)
Aquaculture production on aquafeedsGlobal fish oil production
Aquaculture production versus Fish oil production
1995 1996 1997 1998 1999 2000 2001 2002 2003Year
0
5
10
15
20
25
30
35
Mill
ion
tons
Fish oilRapeseed oilPalm oilSoybean oil
World production of fish oil, rapeseed oil, palm oil and soybean oil
Malaysia 51%
Thailand 2%Nigeria 3%
Colombia 2%Equador 1%
Others 10%
Indonesia 30%
World Palm Oil Producers
Source: Oil World
Palm Kernels
Crude Palm Oil
Palm KernelMeal
Crude Palm
Kernel Oil
Palm Fatty Acid
Distillates
RBD Palm Olein
Bleaching
Deodorization
Distillation
Lipid source 10.0%Casein 32.0%
Gelatin 6.0%
Dextrin 27.8% Vitamin mix 3.0%Mineral mix 5.0%
CMC 1.5%
Cellulose 14.8%
Composition of Semipurified Diets
35% protein and 14.6 kJ/g diet
Dietary Lipid Source Tested:10% Cod liver oil (CLO)10% Sunflower oil (SFO)10% RBD palm olein (RBDPO)10% Crude palm oil (CPO)10% Crude palm kernel oil (CPKO)5% CLO + 5% Palm fatty acid distillate (PFAD)
14:0
16:0
16:118:0
18:1
18:2n618:3n3
18:4n3
20:120:4n6 20:5n3
22:1
22:5n3
22:6n3
Fatty Acid CompositionCod liver oil (CLO)
14:016:0
16:118:0
18:1
18:2n6
16:0
16:118:0
18:1
18:2n6
18:3n3
Sunflower Oil (SFO)
Crude Palm Oil (CPO)
Refined Palm Olein(RBDPO)
8:0
10:0
12:0
14:0
16:016:1 18:118:2n6
14:016:0
18:0
18:1
18:2n6
Crude Palm Kernel Oil (CPKO)
Palm Fatty Acid Distillate (PFAD)
CLOSFO
CPOCPKO
CLO:PFAD
0%
20%
40%
60%
80%
100%
Type of fatty acids:
SaturatesMonoenesn-3 PUFAn-6 PUFA
Fatty acid composition of experimental diets
CLO SFO CPO CPKO CLO:PFAD0
10
20
30
40
50
% pa
lmit i
c a c
id
% Palmitic acidDiet Muscle
Muscle palmitic acid (16:0) content ofhybrid tilapia fed various dietary lipid and
palm oil source
a
c
ab bc
CLO SFO CPO CPKO CLO:PFAD0
10
20
30
40
50
60
70
% li
nole
ic a
cid
% Linoleic acidDiet Muscle
Muscle linoleic (18:2n-6) content of hybrid tilapia fed various dietary lipid and palm oil
source
b
a
b bc
CLO SFO CPO CPKO CLO:PFAD0
5
10
15
20
25
30
% n
-3 P
UFA
% n-3 PUFADiet Muscle
Muscle total n-3 PUFA content of hybrid tilapia fed various dietary lipid and palm
oil source
a
cb
c
b
CLOSFO
CPOCPKO
CLO:PFAD
0%
20%
40%
60%
80%
100%
Type of fatty acids:
SaturatesMonoenesn-3 PUFAn-6 PUFA
Muscle fatty acid composition of red hybrid tilapia fed various
dietary lipids
ConclusionFeeding diets containing palm oil have NO negative effects on:
• growth and feed utilization efficiency
• fillet yield and other body/organ indices
• fillet and body proximate composition
• blood indices such as hematocrits
Positive aspects of palm oil use in tilapia feeds:
$Lower cost and sustainable production of palm oil.
$ High oxidative stability thereby minimizing feed rancidity.
$ Does not significantly increase lipid content in tilapia fillets.
$ Does not markedly increase the saturated fatty acids in tilapia fillets.
$ Limits the deposition of less desirable fatty acids such as linoleic acid (18:2n-6)
! human health concerns.
! fish health concerns.
$ Lower PUFA content in fish fillet minimizes lipid peroxidation of tissue.
$ Possible beneficial effects of natural antioxidants in crude palm oil.
Positive aspects of palm oil use in tilapia feeds:
% The deposition of desirable fatty acids such as EPA and DHA is decreased.
Negative aspect of palm oil use in tilapia feeds:
Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Human Health
• There are 2 series of essential fatty acids that cannot be synthesized by animals or humans and must be supplied in the diet.
• n-6 series derived from linoleic acid (18:2n-6) and n-3 series from linolenic acid (18:3n-3).
• Two derivatives of linolenic acid are physiologically important compounds for human health:
• EPA = eicosapentaenoic acid (20:5n-3)
• DHA = docosahexaenoic acid (22:6n-3)
• EPA and DHA are abundant in fish oils.
• Death rates from ischemic heart disease (% of all deaths) in the United States, Denmark and Greenland are 40.4, 34.7 and 5.3, respectively (Dyerberg, 1982).
• The American Heart Association strongly endorses the use of omega-3 for cardiovascular disease prevention (AHA, 2002).
• Several countries including the World Health Organization have made formal population-based dietary recommendations:
• 0.3-0.5 g/day of EPA + DHA
• 0.8-1.1 g/day of linolenic acid
• two fatty fish meals per week.
Positive effects of fish and fish oils on cardiovascular diseases
Beneficial Effects of EPA and DHA% Cardiovascular diseases
% Inflammatory diseases
% Arthritis
% Multiple sclerosis
% Cancer
% Skin diseases
% Asthma
% Normal brain functions
% Strokes
% Nephritis
% Lupus erythematosis
% Preterm birth
% Diabetes mellitus
% Improves learning ability
% Mood and behavior
% Healthy immune system
Data from various scientific sources
FO
FO:CPO
CPO:LSOCPO
SBO0%
20%
40%
60%
80%
100%
Type of fatty acids:
SaturatesMonoenesn-3 PUFAn-6 PUFA
Tilapia fillet fatty acid composition after feeding diets with various oils for 5 months
FO
FO:CPO
CPO:LSOCPO
SBO0
5
10
15
20
25
% to
tal f
a tty
aci
d s Month5678
Total n-3 fatty acids in tilapia fillet after reverting back to a fish oil-based diet for 3 months
*
* *
**
* **
*
FO
FO:CPO
CPO:LSOCPO
SBO0
5
10
15
20
25
30
35
% to
tal f
atty
aci
d s Month5678
Total n-6 fatty acids in tilapia fillet after reverting back to a fish oil-based diet for 3 months
* *
*
** *
*
* *
*
*
*
Conclusions• The total omega-3 fatty acids in tilapia fillet of fish fed palm oil-based diets may be markedly increased by:
• formulation strategies � blending with fish oil or linseed oil.
• reverting back to a fish oil-based diet just before harvest to manipulate the fatty acid composition.
• Palm oil is a better fish oil substitute compared to soybean oil as less undesirable omega-6 fatty acids are deposited in fish fillets.
0
2
4
6Hardness
Chewiness
JuicinessSweetness
Sourness
FO FO+CPO LSO+CPO CPO SBO
Sensory evaluation of tilapia fillets fed various dietary lipids
Based on 10 trained sensory panelists from SeaPack Food Ltd, a major seafood processing factory in Malaysia.
0
2
4
6
8Aroma
Whiteness
Appearance
Sweetness
SournessBitterness
Hardness
Chewiness
Juiciness
FO FO+CPO LSO+CPO CPO SBO
Sensory evaluation of tilapia fillets fed various dietary lipids and after 6 months frozen storage
Based on 6 trained sensory panelists from Fisheries Research Institute, Malaysia.
*
$Possible beneficial effects of natural antioxidants such as vitamin E in crude palm oil when deposited in tilapia fillets.
An added human health benefit of using palm oil in tilapia feeds:
PFADCPOCPKOSFOCLOVit. E
21%18%7%88%96%α-T
405498343582235Totalmg/kg
17%10%---δ-T342%
-18%
-2%---3%-β-T
2%-8%4%γ-T
46%45%--γ-T3----β-T3
24%48%--α-T3--1%-δ-T
Total tocopherols and tocotrienols in experimental diets
4
30
56
105123
144
112
TAC-0
TAC-25
TAC-50
TAC-100
CPO-EPFAD
CPO
Dietary vitamin E sources
020406080
100120140160
mg
vit a
min
E /
k g d
iet
alpha-Tbeta-Tgamma-Talpha-T3gamma-T3delta-T3
Vitamin E composition in experimental diets
TAC-0
TAC-25
TAC-50
TAC-100
CPO-EPFAD
CPO
Dietary vitamin E sources
0%
20%
40%
60%
80%
100%
alpha-Tbeta-Tgamma-Talpha-T3gamma-T3delta-T3
Tocopherol and tocotrienol concentrations in the muscle of tilapia after 8 weeks
1.8
4.6
7.1
9.7
6.2
8.4
6.7
TAC-0
TAC-25
TAC-50
TAC-100
CPO-EPFAD
CPO
Dietary vitamin E source
0.0
2.0
4.0
6.0
8.0
10.0
12.0
ug v
itam
i n E
/ g
tissu
e
alpha-Tbeta-Talpha-T3gamma-T3delta-T3
0
20
40
60
80
100
nmol
MD
A/g
tiss
ue
TAC-0TAC-25TAC-50TAC-10
0
CPO-E3%
PFAD10
% CPO
Dietary vitamin E source
TBARS in muscle of tilapia fed various dietary vitamin E source
a
b
cc
c c
d
Total PUFA in muscle
Diets 1- 5 = 9.1 to 11.3 %
Diet 6 = 12.6 %
Diet 7 = 17.1 %
Accumulation of vitamin E in fillet of tilapia fed increasing levels of tocotrienol-rich fraction from palm oil for 9 weeks
2.03.3
8.0
11.1
17.8
TRF-0
TRF-30
TRF-60
TRF-120
TRF-240
Dietary vitamin E Level
0.0
5.0
10.0
15.0
20.0
ug v
itam
in E
/ g
tiss u
e
alpha-Tgamma-Talpha-T3gamma-T3delta-T3
TBARS in muscle of tilapia fed increasing levels of a tocotrienol rich fraction from palm oil
0
40
80
120
160
200nm
ol M
DA
/g ti
ssue
TRF-
0
TRF-
30
TRF-
60
TRF-
120
TRF-
240
Dietary Vitamin E Level
a
b
cc
c
Conclusion& Tissue concentrations of tocopherols and tocotrienols increased in response to increasing dietary concentrations.
&Antioxidant potency of various vitamin E sources for hybrid tilapia:
palm vitamin E > α-tocopherol acetate.
& Biodiscrimination mechanism (α-T transfer protein) probably exist in tilapia liver with greater affinity for α-T > α-T3 > γ-T3.
Conclusion&Palm tocopherols and tocotrienolssignificantly improve oxidative stability of tilapia fillets that will translate to longer shelf life and freshness for seafood products.
Conclusion&Deposition of tocotrienols adds value to tilapia products especially if they are eaten raw as sashimi or sushi.
Human health benefits of palm tocotrienols:
• Higher anti-oxidant potency.
• Hypocholesterolaemiceffects.
• Anti-cancer properties.
• Prevention of cardiovascular diseases.
Nutritionally enhanced chicken eggs
It is not inconceivable that one day in the near future, tilapia fillets will also be labeled
just like poultry eggs to advertise
nutritionally enhanced seafood
products at a premium price for
the health-conscious consumer.
An overview of lipid nutrition with emphasis on alternative lipid sources in
tilapia feeds
Wing-Keong Ng & Cheong-Yew Chong
Fish Nutrition LaboratorySchool of Biological Sciences
Universiti Sains MalaysiaPenang, Malaysia