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Fish for all: role of biotechnology in improving nutrition
The document discusses the critical role of aquaculture and biotechnology in enhancing nutrition and sustainability in food production, highlighting aquaculture's growth as a vital source of high-quality protein and essential nutrients. It details the contribution of aquaculture to food security and outlines agricultural biotechnologies that improve aquaculture feed efficiency and reduce environmental impacts. Additionally, it compares the nutritional benefits of aquatic foods to terrestrial animal products, emphasizing their rich content of omega-3 fatty acids and essential micronutrients.
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Fish for all: role of biotechnology in improving nutrition
- 1. Albert G.J. TaconPhD Aquatic Farms Ltd Kaneohe, HI 96744 USA http//www.aquahana.com AQUAHANA Fish Matters: Role of Biotechnology in Improving Nutrition The Role of Agricultural Biotechnologies in Sustainable Food Production Systems & Nutrition 15-17 February 2016, FAO Headquarters, Rome, Italy
- 2. AQUACULTURE the farming ofaquatic plants & animals has been the world’s fastest growing food sector for 25 years & is considered as an important weapon in the global fight against malnutrition as a provider of much needed high quality protein & other essential nutrients Important Contribution of Aquaculture to Food Security
- 3. Aquaculture supplied 45.9million tonnes of farmed aquatic meat in 2013 (APR 7.40%), compared with 71.8 million tonnes from wild capture fisheries (APR 0.25%), and 310.4 million tonnes of terrestrial meat production (APR 2.46%). In China aquaculture supplied 26.1 million tonnes of farmed aquatic meat (APR 7.33%), compared with 85.2 million tonnes of terrestrial meat production (APR 4.06%; FAO, 2016) WORLD 356.3 mmt CHINA 111.3 mmt GLOBAL FARMED MEAT PRODUCTION – WORLD & CHINA (Values given in million metric tonnes; FAO, 2016) PIG 113.0 PIG 53.7 CHICKEN 96.1 CHICKEN 13.4 CATTLE 64.0 CATTLE 6.4 AQUATIC 45.9 AQUATIC 26.1
- 4. Definitions: Agricultural Biotechnology •Accordingto FAO, Agricultural Biotechnology includes: “Any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use” •For the purposes of this presentation Agricultural Biotechnology will be used to include those activities related to Improving Nutrition, including the improved nutrition of the feeds used for the production of farmed aquatic species, the reduction of potential environmental impacts and improved sustainability of aquaculture feeds, to the fortification of the nutritional content of aquaculture produce for direct human consumption
- 5. AQUACULTURE 2013 AGRICULTURE >309SPECIES>309 SPECIES 202202 1515 3535 5757 >158 SPECIES>158 SPECIES 1818 Cereals Fruits & nuts Roots & tubers Oilseeds & pulses Vegetables Livestock Finfish Molluscs Crustaceans Aquatic plants 4848 1010 2626 Fed species Fed species 237 18
- 7. Fish Matters: Roleof Biotechnology in Improving Nutrition Role of Biotechnology in Improving Nutrition & Sustainability of Fish Production Through Use of Feed Additives Use of Novel Feed Ingredients Reduced Imports & Environmental Impacts
- 8. Use of FermentationTechnology for the Production of Essential Nutrients & Feed Additives Vitamins, pigments, antioxidants & emulsifiers Minerals, trace elements, salt, limestone, zeolite, chelates Amino acids, nucleotides, feeding attractants, sterols Enzymes, gut modifiers, prebiotics, probiotics, organic acids Immune enhancers, anti-fungal, anti-viral, anti-parasitical Essential oils, binders, growth promoters, hormones, antibiotics
- 9. Improving the utilizationof feed ingredients Use of renewable nutrient sources
- 10. Improving the utilizationof feed ingredients Use of renewable nutrient sources Mannanase α - galactosidase EXOGENOUS MICROBIAL ENZYMES •Improved nutrient digestibility •Improving feed efficiency •Release of trapped nutrients •Breakdown of anti-nutritional factors •Improved gut health •Reducing environmental impacts (N, P) β – glucanase Cellulase Amylase Protease Phytase Xylanase Lipase Micotoxinase
- 11. Indonesia Use of microbialphytases to improve phosphorus digestibility and reduce phosphorus loss to the aquatic environment
- 12. Using amino acidsto reduce fishmeal use Use of renewable nutrient sources AMINO ACIDS PRODUCED BY FERMENTATION •Arginine •Glutamine/MSG •Histidine •Isoleucine •Leucine •Lysine AMINO ACIDS PRODUCED BY FERMENTATI ON •Phenylalanine •Proline •Serine •Threonine •Tryptophan •Valine
- 13. Source: Evonik Traditional salmondiet Modern salmon diet* Move from traditional fishmeal and fish oil based diets to plant-based diets for salmonids Beneficial use of using supplemental limiting amino acids
- 14. Aquatic protein meals& oils 1-25% Fishmeals & oil: wild & farmed Squid meal, krill meal Seaweed meals & products Cultured microbial biomass Terrestrial animal proteins & oils 1-25% Poultry by-products Porcine by-products Ruminant by-products Terrestrial invertebrates Terrestrial plant proteins & oils 1-25% Oilseed protein by-products Cereal protein by-products Pulse protein by-products Other plant proteins Other plant meals & fillers 1-25% Cereal meals & by-products Root meals & extracts Fruit meals & by-products Forage & leaf meals Feed additives 0-5% Vitamins, antioxidants, pigments & emulsifiers Minerals, trace elements, salt, zeolites Amino acids, nucleotides, feeding attractants, sterols Gut modifier, prebiotics, probiotics, acidifiers, essential oils Immune enhancers, anti-fungal, anti-viral, anti-parasitical Binders, growth promoters, hormones, antibiotics Major ingredient groups commonly used in AQUACULTURE FEEDS Major ingredient groups commonly used in AQUACULTURE FEEDS
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- 19. Alltech, Brasil DV Aquais a complex combination of fermentation metabolites and residual yeast cells Mannan Oligosaccharides Highly branched β- glucans Nucleotides Fermentation metabolites ' ' '''''' ' ' ' Plasma''membrane' (From'Netea'et'al''2008)' β
- 20. Aurantiochytrium – Contains morethan 10 % DHA on a dry weight basis and might be a good source for fish oil replacement in formulated diets. Heliae © 2015 – Confidential 20
- 21. Alltech Algae, Winchester,Kentucky Heterotrophic algae - Schizochytrium 70% Fat containing 28% DHA Source: Alltech
- 22. Objective: More sustainablefish feeds Traditional salmon diet Modern salmon diet* Use of dried biomass of micro algae as fish oil replacer Source: Evonik
- 24. PROBIOTICS 700 ha shrimpfarm Water, Pond Bottom, Feed.. Value added – processing on site A probiotic is defined as: - a live microbial adjunct - which has a beneficial effect on the host - by modifying the host-associated or ambient microbial community - by ensuring improved use of the feed - or enhancing its nutritional value - by enhancing the host response towards disease - or by improving the quality of its ambient environment Verschuere et al. 2000. Microbiology and Molecular biology Reviews 64:655–671 Definition of aquaculture probiotics
- 25. Ojai - Mexico Fermentationof Feed Ingredients to increase nutritional value
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- 27. Use of SolidState Fermentation to better utilize locally available agricultural feed & food wastes, & for the reduction of the anti-nutritional factors present in plant proteins such as soybean, rapeseed, lupin & pea
- 28. Fish Matters: Roleof Biotechnology in Improving Nutrition Role of Biotechnology in Improving Conservation & Nutrient Content of Fish for Human Consumption Through Fermentation – Fish Sauce Use of Algal-DHA & Chelated-Minerals
- 29. Garum: Fermented FishSauce for the Ancient Roman Masses Fish fermentation allowed the ancient Romans to store their fish surplus for long periods. Making garum was simple; placing fish (mackerel, sardines, anchovies, or entrails) in a barrel with salt at a 5:1 ratio, placing a weight on top of the mixture, and then allowing to ferment for 2-3 months. By this time the fish will ferment and liquify, creating an umami flavor similar to that of parmesan, and a slightly pungent smell. The liquid can then be removed, and the remaining residue used to make a second batch of fish sauce.
- 30. Wood vats linethe Khai Hoan fish sauce factory, where the fish are fermented
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- 34. Microalgae: Haematococcus pluvialis Astaxanthin– natural antioxidant Astaxanthin is 3 % DW
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- 36. NUTRITION is thecornerstone that effects the Health & Wellbeing of all People: both Rich & Poor
- 37. JAPAN USA Calories (kcal/day)2,719 3,639 +++ Animal protein (g/day) 49.1 70.7 +++ Animal fats (g/day) 33.9 68.3 +++ Terrestrial meat (kg/year) 48.8 117.6 +++ Fish & seafood (kg/year) 53.7 +++ 21.6 Aquatic animal fat (g/day) 6.14 +++ 1.42 Aquatic plants (kg/year) 0.99 +++ 0 Per capita food supply in Japan & USA (FAO Food Balance Sheets, 2016) it is not by chance that Japan, the country with the highest reported life expectancy and with one of the world’s lowest incidences of obesity & deaths from heart related illnesses, is also one of the worlds top consumer of aquatic animal products & farmed aquatic plants: comparison made with the USA
- 38. • AQUATIC FOODPRODUCTS represent one of the world’s most nutritious & healthy foods • According to FAO/WHO Joint Expert Consultation on the Risks & Benefits of Fish Consumption, there is convincing evidence that Fish consumption reduces the risk of death from coronary heart disease & consumption by women reduces the risk of suboptimal neurodevelopment in their offspring; There is also emerging, possible or probable evidence, that fish consumption may also reduce the risk of ischaemic stroke, non-fatal coronary heart disease events, congestive heart failure, atrial fibrillation, cognitive decline, depression, anxiety & inflammatory diseases
- 39. NUTRITIONAL COMPOSITION OFAQUATIC FOODS Compared with terrestrial farmed meat products, aquatic animal & plant foods (whether captured or cultured) are: •Rich source of high quality animal protein with a mean of 17.3% compared with 13.8% for terrestrial meat; •Rich source of long chain omega-3 fatty acids - DHA; •Rich source of essential minerals, including Calcium, Phosphorus, Sodium, Magnesium, Iron, Zinc, Manganese, Copper, Iodine, Chromium, Fluorine; •Rich source of essential vitamins, including Vitamin A, Vitamin D, Vitamin B12, Folic acid, Vitamin E, Choline
- 40. Aquatic plants Cephlapods frozen Molluscsfrozen Crustaceans frozen Marine fish nes fillet Pelagic fish fillet Demersal fish fillet Freshwater/diadromous fish fillet Cows milk Hens egg Poultry meat Turkey meat Pig meat Muttton & lamb Duck meat Chicken meat Beef boneless g/100g Composition of different purchased foods (FAO, 2001 ) Mainly polyunsaturated omega-3 fatty acids Mainly saturated omega-6 fatty acids
- 41. Thank you http://www.aquahana.com Fish Matters:Role of Biotechnology in Improving Nutrition
Editor's Notes
- #10 As in more traditional farming systems: diversified formulations to cost-effectively explore several nutritional resources Use of renewable raw materials whose availability can follow predicted aquaculture growth trends
- #11 As in more traditional farming systems: diversified formulations to cost-effectively explore several nutritional resources Use of renewable raw materials whose availability can follow predicted aquaculture growth trends
- #13 As in more traditional farming systems: diversified formulations to cost-effectively explore several nutritional resources Use of renewable raw materials whose availability can follow predicted aquaculture growth trends
- #22 Innovation