Nutritional value of fisheries by-catch and by-product meals in the diet of red drum (Sciaenops ocellatus)
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Discarding of by-catch and generation of by-products from capture fisheries has long been recognized as wasteful, but greater effort is needed to make use of these resources in aquaculture as its growth throughout the world requires increased production of feeds to support the cultured organisms. Protein resources, primarily fish meal, will probably be a constraint to further development of the aquaculture industry. Fisheries by-catch or by-product meals theoretically have good potential to reduce dependence on fish meal, although research in this subject is limited. A digestibility study with sub-adult red drum and a feeding trial were conducted with juveniles to evaluate the use of various by-product ingredients in aquafeeds. A shrimp by-catch meal (SBM) from shrimp trawling in the Gulf of Mexico, a shrimp processing waste meal (SWM) from aquacultured Litopenaeus vannamei, two underutilized fish meals [Pacific whiting meal without soluble (PW) and Pacific whiting meal with soluble (PWS)], and a fish-processing waste [red salmon head meal (RSHM)] from Alaska were included in the diets. The digestibility study employed chromic oxide as a marker and stripping for fecal collection. No differences (P>0.05) in organic matter, crude protein, energy and total phosphorus digestibility were observed among fish fed Special Select menhaden fish meal, SBM, PW or PWS, while digestibility of these nutrients and energy from RSHM was significantly lower. During the 6-week feeding trial, no significant differences were observed among fish fed diets in which 25% of the protein from menhaden fish meal was replaced with RSHM or 50% was replaced by SBM in 40% crude protein diets. Fish fed diets in which 50% or 100% of protein from menhaden fish meal was replaced with PWS, PW and SWM showed significantly (P<0.05) reduced growth and feed efficiency, although there was no significant difference in survival of fish fed the different diets. More research is needed to optimize the use of these ingredients and to eliminate limiting factors by improving processing techniques, amino acid availability and palatability. 2004 Elsevier B.V. All rights reserved.
