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Evaluation of Shrimp By-products for Pigs in Central Vietnam

Evaluation of Shrimp By-products for Pigs in Central Vietnam. Dr. Le Duc Ngoan Dept. of Animal Sciences, Hue University of Agriculture and Forestry. RESEARCH SITE. Hue City Central region. INTRODUCTION.

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Evaluation of Shrimp By-products for Pigs in Central Vietnam

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  1. Evaluation of Shrimp By-products for Pigs in Central Vietnam Dr. Le Duc Ngoan Dept. of Animal Sciences, Hue University of Agriculture and Forestry

  2. RESEARCH SITE Hue City Central region

  3. INTRODUCTION • In Vietnam pig production plays an important role (population 19.3 mill. animals, 1999) • Majority of slaughtered pigs produced on small-scale farms • Cheap local materials used as energy sources • Protein supplement bought relatively expensive • To develop cheap and locally available protein-rich feed sources • Shrimp by-product may be an alternative

  4. SHRIMP PRODUCTION IN VIETNAM • Shrimp - the best food from fishery & expensive • The World market & consumption increases • Vietnam is the 5th largest shrimp producers • Dramatically increasing during ‘90-99 about 14% annual (83,000 in 1990 & 211,8000 ton in 1999) • Farming & natural catching many species • Mainly processing for export => By-products

  5. Shrimp by-products

  6. Shrimp By-products Produced & Sold by Hue Seafood Processing Factory • In 1995, 237 tons SBP produced, and • 125 tons utilized as feed by mainly sun-drying • 48% used in rainy season (Oct- Mar) • Dry or ?

  7. OBJECTIVES • To assess the flesh and by-product yields of the most abundant shrimp species, and chemical composition and amino acid profile of shrimp by-products (SBP); • To identify the most appropriate ensiling techniques for preserving SBP; • To provide information on total tract and ileal digestibility of nutrients & ileal digestibility of individual amino acids; • To evaluate the effects of replacing fishmeal by SBP on the performance and carcass traits of pigs.

  8. Investigation on Anatomical Proportions and Chemical and Amino Acid Composition

  9. Anatomical proportions & chemical composition: Species Penaeus monodon Giant Tiger prawn Metapenaeus affinis Pink (Jinga) shrimp Penaeus semisulcatus Green Tiger prawn • Grow in both saline and brackish waters, and harvested at different times of year • Buy from local market in different months

  10. Anatomical Proportions & Chemical Composition: Measurements • Length & body weight: washed and dried on soft paper prior to weighing, and the head and shell with tail removed to weigh different body proportions • Chemical composition and amino acid profile of shrimp by-products • Effect of heat treatment on proximate composition and amino acid profile

  11. Mean Body Weight and Flesh & By-product Yield • Average flesh & by-product yield 56.7 & 43.3% • Peneaus species generated lower by-product yield

  12. Chemical Composition of Shrimp By-products (%)

  13. Some Essential Amino Acid Contents Compared to Fishmeal(1)

  14. Dumped into hot water of 800C for 5 min. following the procedure of the factory Not affected by heat treatment Effect of Heat Treatment on Chemical (%) & Amino Acid Composition (g 16 g-1 N)

  15. Experiment on Ensiling Technique

  16. Ensiling process

  17. Experimental Design • Two additives at different proportions: Molasses and CRM • Ratios of SBP to Molasses 6:1, 4:1 & 3:1 (wet weight) • SBP to CRM: 3:1, 2:1 & 1:1 (wet weight of SBP, dry weight of CRM) • Measurements of DM, CP, NH3-N and pH at 0, 7, 14, 21 & 56 days, in triplicate

  18. Sample preparation

  19. Effect of SBP to Molasses Ratio on pH, CP and NH3-N • Silage with a ratio 6:1 & 4:1 spoiled after 14 days • Values on the chart for the silage with ratio 3:1

  20. Effect of Shrimp By-product to Cassava Root Meal Ratio on pH, CP and NH3-N • Silage with a ratio 3:1 & 2:1 spoiled after 14 days • Values on the chart for the silage with a ratio of 1:1

  21. Digestibility Trials

  22. Total Tract Digestibility: Design • Two digestibility trials carried out: on intact pigs & cannulated pigs to evaluate digestibility of OM & CP • First trial: 6 intact pigs arranged 3 dietary treatments: • FM diet: CRM, rice bran & FM, • SEM diet: CRM, rice bran & SBP ensiled with molasses • SEC diet: CRM, rice bran & SBP ensiled with CRM • Second trial: 4 pigs fitted PVTC fed 4 diets • Basal diet: CRM & rice bran • FM diet: basal diet & fishmeal • FSB diet: basal diet & fresh SBP • ESB diet: basal diet & SBP ensiled with molasses

  23. Total Tract Digestibility: Results • On intact pigs: Digestibility of OM & CP and N-retention significantly higher for the FM diet than SEM & SEC diets • On cannulated pigs: Digestibility of OM & CP significantly lower for ESB diet than for FM & FSB diets

  24. Ileal Digestibility of Amino Acids • 4 PVTC-cannulated pigs fed 4 diets: • Basal diet: rice bran & CRM • FM diet: basal diet & fishmeal • FSB diet: basal diet & fresh SBP • ESB diet: basal diet & SBP ensiled with molasses • Higher ileal digestibility of most AA in FM, FSB & ESB than the basal diet • No difference in the digestibility of individual AA between FM, FSB & ESB, except for Thr, Ala & Gly

  25. Cannulating pigs

  26.  Growth Performance Trial

  27. Growth Performance Trial: Design • 36 pigs in 3 treatments, 3 replicates, 4 pigs/replicate • Animals fed one of three diets, including • control diet (FM diet) and • 2 test diets based on the control diet with replacement of 50 (FM-ESB diet) or • 100% (ESB diet) of FM protein by SBP ensiled with molasses • Measurements: daily gain, FCR, some carcass characteristics

  28. Feeding pigs with ESM

  29. Growth Performance Trial: Results

  30. CONCLUSIONS • Protein-rich feed source, potentially useful. Low Methionine content limits its use. High chitin content  limiting factor for nutrient utilisation. High content of Ca limits the level of inclusion. • Shrimp by-product successfully preserved by ensiling with molasses at a ratio of 3:1 or with cassava root meal at a ratio of 1:1. • Fresh shrimp by-product could replace some of thefishmeal protein in diets for pigs. • High levels (above 7% DM) of inclusion of ensiled shrimp by-product in pig diets reduced body weight gain and feed intake.

  31. Further Studies on Shrimp By-products Have been done (‘01-02): • Using SBP for laying hens (Luong Phuong & Tam Hoang breeds) • Using SBP for broilers Propose to continue: • Introducing to farmers (Training materials, courses..)

  32. Thank you very much Tack så mycket Xin caïm ån

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