| Description |
1 online resource (279 pages) : illustrations |
| Contents |
Front Cover; Aquafeed Formulation; Copyright Page; Contents; List of contributors; Acknowledgments; Introduction; I.1 Introduction; I.2 Feed ingredients; I.3 Nutritional requirements; I.4 Feed ingredient testing; I.5 Feed additives; I.6 Feed formulation; I.7 Feed production and quality; I.8 Best practices in formulation; References; 1 Overview of the aquaculture feed industry; 1. Aquafeed in Asia; 1.1 Introduction; 1.2 A shift in equilibrium; 1.3 Lower demand with EMS; 1.4 Horizontal expansion and integration; 1.5 Extruded and functional feeds; 1.6 Rising production costs |
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1.7 Feed production and trends1.8 New capacity and new entrants; 1.9 Shrimp feed types; 1.10 Feed prices; 1.11 Country developments; 1.11.1 China; 1.11.2 Thailand; 1.11.3 Vietnam; 1.11.4 Indonesia; 1.11.5 India; 1.11.6 Bangladesh; 1.11.7 Malaysia; 2. Aquafeed in the Americas; 2.1 Development of aquafeed production in the Americas; 2.2 Country development; Acknowledgments; References; 2 Feed formulation software; 2.1 Introduction; 2.2 General overview of the formulation process in the feed industry; 2.3 LP-based feed formulation; 2.4 Essential components of LP-based feed formulation software |
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2.5 Software options2.6 Conclusion; Acknowledgments; References; 3 Understanding the nutritional and biological constraints of ingredients to optimize their application in aquaculture feed ... ; 3.1 Introduction; 3.2 Characterizing ingredients; 3.2.1 Origin and processing; 3.2.2 Chemical composition of protein meals; 3.2.2.1 Protein and amino acids; 3.2.2.2 Lipids; 3.2.2.3 Carbohydrates; 3.2.2.4 Antinutritional factors; 3.2.2.4.1 Alkaloids; 3.2.2.4.2 Glucosinolates; 3.2.2.4.3 Lectins; 3.2.2.4.4 Oligosaccharides; 3.2.2.4.5 Phytate; 3.2.2.4.6 Protease inhibitors; 3.2.2.4.7 Saponins |
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3.2.2.4.8 Tannins3.2.2.5 Contaminants; 3.3 Chemical composition of oils; 3.3.1 Lipid classes; 3.3.2 Fatty acids; 3.4 Digestibility, palatability, and utilization value of plant protein meals; 3.4.1 Soybean; 3.4.2 Lupin; 3.4.3 Rapeseed; 3.4.4 Field peas; 3.4.5 Cereals and glutens; 3.4.6 Rendered animal meals; 3.5 Nutritional value of plant and animal oils to aquaculture species; 3.5.1 Plant oils; 3.5.2 Terrestrial animal oils; 3.6 Processing effects of ingredients; References; 4 Nutrient requirements; 4.1 Introduction; 4.2 Proteins and amino acids; 4.2.1 Protein quality and evaluating protein |
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4.2.2 Protein requirements of aquatic species4.2.3 Amino acids are the basic unit of protein; 4.2.3.1 Nonessential amino acids; 4.2.3.2 Essential (indispensable) amino acids; 4.2.4 Amino acid oxidation; 4.2.5 Amino acids requirements; 4.3 Lipids and fatty acids; 4.3.1 Lipid digestion and absorption; 4.3.2 Fat storage; 4.3.3 Catabolism of absorbed lipids; 4.3.4 Essential FAs in aquatic species; 4.3.5 Phospholipids; 4.3.6 Sterols; 4.4 Carbohydrates; 4.4.1 Classifications of carbohydrates; 4.4.2 Non-starch polysaccharides; 4.4.3 Carbohydrate metabolic pathways; 4.4.3.1 Fish insulin and glucagon |
| Summary |
'Aquafeed Formulation' provides summaries with examples and formulation techniques specifically to meet the needs of anyone in the aquaculture industry. As feed is the largest single cost item in aquaculture production, and formulating aquaculture feed requires many combinations of several ingredients and nutrient requirements, this book takes a clear, concise approach, providing essential information on formulation and covering relevant available software, feed nutrients, and additives such as enzymes and phytase and conjugated fatty acids, as well as best industry practices to improve aquafeed production |
| Notes |
Academic Press is an imprint of Elsevier |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Aquaculture.
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Feeds -- Composition.
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Feeds -- Analysis.
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Aquaculture industry.
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Aquacultural engineering.
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Aquacultural engineering.
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Aquaculture.
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Aquaculture industry.
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Feeds -- Analysis.
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Feeds -- Composition.
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| Form |
Electronic book
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| Author |
Nates, Sergio F., 1961- editor
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| ISBN |
0128009950 |
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9780128009956 |
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9780128008737 |
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0128008733 |
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