Print This Page


October 28, 2015

India

Research—An Assessment of Commercial Hatchery Feeds

 

From Abstract: In this study, conducted in the state of Andhra Pradesh, researchers assessed the components in commercial hatchery feeds.

 

• The moisture content of postlarval (PL) feeds ranged between 6.48 and 11.04%.  Average protein
and fat content of PL feeds were distinctly lower than those in zoea and mysis feeds and in live

Artemia (brine shrimp).

 

• Saturated fatty acids (SFA) were lower than unsaturated fatty acids (USFA) in all the hatchery feeds.  Palmitic acid-C16 (7.09%) and tricosylic acid-C23 (6.29%) were the dominant SFAs.

 

• Linolenic acid-C18:3 (9%) and docosahexaenoic acid DHA-C22:6 (8.53) were the prominent

monounsaturated fatty acids (PUFA) found in PL feeds.

 

• Eicosapentaenoic acid EPA-C20:5 content in PL feeds was low (1.15%).

 

• Essential amino acids ranged between 22.3 and 41.53% in PL feeds.  The monoamino dicarboxylic

acidic amino acids (glutamic acid and aspartic acid) constituted nearly 35% of the total amino

acids in PL feeds.

 

• The organochlorine pesticide HepEpo was detected in one mysis feed sample at 7.05 parts

per billion (ppb).

 

• Chloramphenicol, an antibiotic, was detected in two PL feeds at a high level of 112.5 ppb and 453 ppb.

 

• Cadmium content was more than 1 part per million (PPM) in PLs, zoea and mysis feeds.

Lead content was less than 1 ppb in all the hatchery feeds.

 

• Total enterobacteriaceae, yeast and molds were detected in only one PL feed (20 cfu g-1).

 

Conclusion: The study revealed the need for good manufacturing practices and screening of all feed components for antibiotics, pesticide residues and heavy metals.

 

Source: Hatcheryfeed.com (An Aquafeed.com publication).  Nutritional Composition, Quality and Hazards Profiling of Commercial Post-Larval Feeds Used in Litopenaeus Vannamei Hatcheries.  L. N. Murthy, B. Madhusudana Rao, R. Anandan, Suseela Mathew, P. T. Lakshmanan and M. M. Prasad.  Website Visit on October 27, 2015.

Print This Page