Fishmeal replacement research for shrimp feed in Australia

Abstract

The global expansion and intensification of aquaculture has brought with it an increasing requirement for formulated feeds. Feeds for carnivorous fish and shrimp contain a large proportion ingredient of marine origin, particularly fishmeal. However, despite the continuing increase in demand for fishmeal, world fishmeal production is unlikely to increase further. The identification and development of
alternative feed ingredients that can replace fishmeal is recognised as an international research priority. A nationally coordinated research program in Australia has evaluated a wide range of ingredients produced by Australia’s agricultural industries. Information has been obtained on the chemical composition, apparent digestibility (AD) and subsequent assimilation and utilisation of each of the ingredients evaluated. The research focused on three key warmwater species endemic to Australia: the omnivorous marine crustacean, black tiger shrimp Penaeus monodon; the euryhaline carnivorous fish, barramundi or Asian seabass Lates calcarifer and the freshwater omnivorous fish, silver perch Bidyanus bidyanus. Across the three key species, the AD for crude protein was highest for fishmeal though the more refined, high-protein ingredients of plant origin were equally well digested. The AD of energy was relatively low in ingredients with a high carbohydrate or fibre content. Dehulled lupins (L. angustifolius) and high-protein, low-ash meat meals were found to have the greatest potential to replace fishmeal in shrimp diets. Meat meal can replace about half of the digestible crude protein, and dehulled lupins can replace a quarter of the digestible crude protein, in a shrimp diet without significantly affecting biological performance, provided that the balance of the crude protein in the diet comes predominantly from high quality ingredients of marine origin. When the diets contain these ingredients of marine origin at inclusions of at least 50 g.kg-1, specific feeding effectors do not appear to necessary to maintain the palatability of the diets.