An overview of lipid nutrition with emphasis on alternative lipid sources in tilapia feeds

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1 An overview of lipid nutrition with emphasis on alternative lipid sources in tilapia feeds Wing-Keong Ng & Cheong-Yew Chong Fish Nutrition Laboratory School of Biological Sciences Universiti Sains Malaysia Penang, Malaysia

2 With increasing intensification of culture systems, complete formulated feeds are required. Tilapia aquaculture is one of the fastest growing industry in the world.

3 Feed Cost versus Tilapia Prices! The critical need to reduce feed costs to match low ex-farm prices of tilapia:!!!! Korea: 45% Malaysia: 65% Indonesia: 82% Thailand: 84%! The escalating cost of imported feed ingredients such as fish meal, soybean meal, wheat flour, fish oil, etc. Source: International Aquafeed, 2000

" Lipids fish oil, vegetable oils. " Vitamins and minerals.

4 Tilapia Feeds " Protein sources fish meal, vegetable proteins. " Carbohydrates wheat flour, corn flour, etc. " Lipids fish oil, vegetable oils. " Vitamins and minerals. " Binder and other additives. Feed formulation depends mainly on fish size

Lysine Min 2.04 1.53 1.28 1.02 Total P Max 1.5 1.

5 Least-cost formulation for tilapia feeds Nutrient Limit Prestarter Starter Grower Finisher Protein Min Lipid Min Lysine Min Total P Max Fiber Max Fishmeal Min Source: Chawalit et al (CP group)

6 Lipids source of energy source of essential fatty acids absorption of fat-soluble vitamins cellular & membrane structures precursors of hormones imparts flavor to diets affects diet texture

7 Lipid levels in tilapia feeds Hybrid tilapia (O. niloticus x O. aureus) 250 % Weight gain Minimum Maximum Dietary lipid level (%) Corn starch vs. corn oil/ CLO/ lard (1:1:1) Chou & Shiau, 1996

8 Lipid levels in tilapia feeds Tilapia zillii (El-Sayed & Garling, 1988). Dextrin vs. CLO-SBO mix (2, 5, 10, 15% lipid) No significant growth increase from 5-15% lipid Hybrid tilapia (O. mossambicus x O.aureus) (Fitzsimmons et al., 1997) 3, 6, 8% dietary lipids fed for about 3 months No significant difference in growth and FCR Commercial tilapia diets 5% lipid

9 Essential Fatty Acids Contradictory results as to the requirement of tilapia for n-3 and n-6 PUFA require only n-6 PUFA require both n-3 and n-6 PUFA > 1% 18:3n-3, DHA or EPA depress growth 0.5 to 1% n-3 and n-6 PUFA until further research

10 Status of fish oil use in aquafeeds # Aquaculture consumes 70% of the total global supply of marine fish oil # Forecasted to use 97% of fish oil supplies by the year 2010 # Cost of fish oils continue to increase due to:! stagnation in marine capture fisheries! human dietary fish oil supplements! animal livestock industry

11 Aquaculture production versus Fish oil production Metric Tons (x 1000) Year Aquaculture production on aquafeeds Global fish oil production

12 World production of fish oil, rapeseed oil, palm oil and soybean oil Million tons Year Soybean oil Palm oil Rapeseed oil Fish oil

13 World Palm Oil Producers Indonesia 30% Others 10% Malaysia 51% Equador 1% Colombia 2% Nigeria 3% Thailand 2% Source: Oil World

14 Palm Fatty Acid Distillates Crude Palm Oil Bleaching Deodorization Distillation RBD Palm Olein Crude Palm Kernel Oil Palm Kernels Palm Kernel Meal

15 Composition of Semipurified Diets Casein 32.0% Lipid source 10.0% Gelatin 6.0% Cellulose 14.8% CMC 1.5% Mineral mix 5.0% Dextrin 27.8% Vitamin mix 3.0% 35% protein and 14.6 kj/g diet

16 Dietary Lipid Source Tested: 10% Cod liver oil (CLO) 10% Sunflower oil (SFO) 10% RBD palm olein (RBDPO) 10% Crude palm oil (CPO) 10% Crude palm kernel oil (CPKO) 5% CLO + 5% Palm fatty acid distillate (PFAD)

17 Fatty Acid Composition Cod liver oil (CLO) 18:0 16:1 18:1 16:0 14:0 18:2n6 18:3n3 18:4n3 22:5n3 22:6n3 20:1 20:4n6 20:5n3 22:1

18 Sunflower Oil (SFO) 18:1 Crude Palm Oil (CPO) Refined Palm Olein (RBDPO) 18:1 18:2n6 18:0 16:1 16:0 14:0 18:2n6 18:3n3 16:0 18:0 16:1

19 Crude Palm Kernel Oil (CPKO) 12:0 Palm Fatty Acid Distillate (PFAD) 16:0 14:0 18:2n6 10:0 14:0 16:0 16:1 18:1 8:0 18:2n6 18:0 18:1

20 Fatty acid composition of experimental diets 100% 80% 60% 40% Type of fatty acids: n-6 PUFA n-3 PUFA Monoenes Saturates 20% 0% CLO SFO CPO CPKO CLO:PFAD

21 Muscle palmitic acid (16:0) content of hybrid tilapia fed various dietary lipid and palm oil source 50 % palmitic acid a c a b bc 0 CLO SFO CPO CPKO CLO:PFAD % Palmitic acid Diet Muscle

22 Muscle linoleic (18:2n-6) content of hybrid tilapia fed various dietary lipid and palm oil source % linoleic acid a b b b c CLO SFO CPO CPKO CLO:PFAD % Linoleic acid Diet Muscle

23 Muscle total n-3 PUFA content of hybrid tilapia fed various dietary lipid and palm oil source % n-3 PUFA a c b c b 0 CLO SFO CPO CPKO CLO:PFAD % n-3 PUFA Diet Muscle

24 Muscle fatty acid composition of red hybrid tilapia fed various dietary lipids 100% 80% 60% 40% Type of fatty acids: n-6 PUFA n-3 PUFA Monoenes Saturates 20% 0% CLO SFO CPO CPKO CLO:PFAD

25 Conclusion Feeding diets containing palm oil have NO negative effects on: growth and feed utilization efficiency fillet yield and other body/organ indices fillet and body proximate composition blood indices such as hematocrits

26 Positive aspects of palm oil use in tilapia feeds: $Lower cost and sustainable production of palm oil. $ High oxidative stability thereby minimizing feed rancidity. $ Does not significantly increase lipid content in tilapia fillets. $ Does not markedly increase the saturated fatty acids in tilapia fillets.

27 Positive aspects of palm oil use in tilapia feeds: $ Limits the deposition of less desirable fatty acids such as linoleic acid (18:2n-6)! human health concerns.! fish health concerns. $ Lower PUFA content in fish fillet minimizes lipid peroxidation of tissue. $ Possible beneficial effects of natural antioxidants in crude palm oil.

28 Negative aspect of palm oil use in tilapia feeds: % The deposition of desirable fatty acids such as EPA and DHA is decreased.

29 Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Human Health There are 2 series of essential fatty acids that cannot be synthesized by animals or humans and must be supplied in the diet. n-6 series derived from linoleic acid (18:2n-6) and n-3 series from linolenic acid (18:3n-3). Two derivatives of linolenic acid are physiologically important compounds for human health: EPA = eicosapentaenoic acid (20:5n-3) DHA = docosahexaenoic acid (22:6n-3) EPA and DHA are abundant in fish oils.

30 Positive effects of fish and fish oils on cardiovascular diseases Death rates from ischemic heart disease (% of all deaths) in the United States, Denmark and Greenland are 40.4, 34.7 and 5.3, respectively (Dyerberg, 1982). The American Heart Association strongly endorses the use of omega-3 for cardiovascular disease prevention (AHA, 2002). Several countries including the World Health Organization have made formal population-based dietary recommendations: g/day of EPA + DHA g/day of linolenic acid two fatty fish meals per week.

diseases % Arthritis % Multiple sclerosis %

brain functions % Strokes % Nephritis % Lupus

mellitus % Improves learning ability % Mood

31 Beneficial Effects of EPA and DHA % Cardiovascular diseases % Inflammatory diseases % Arthritis % Multiple sclerosis % Cancer % Skin diseases % Asthma % Normal brain functions % Strokes % Nephritis % Lupus erythematosis % Preterm birth % Diabetes mellitus % Improves learning ability % Mood and behavior % Healthy immune system Data from various scientific sources

32 Tilapia fillet fatty acid composition after feeding diets with various oils for 5 months 100% 80% 60% 40% Type of fatty acids: n-6 PUFA n-3 PUFA Monoenes Saturates 20% 0% FO FO:CPO CPO:LSO CPO SBO

33 Total n-3 fatty acids in tilapia fillet after reverting back to a fish oil-based diet for 3 months % total fatty acids * * * * * * * * * Month FO FO:CPO CPO:LSO CPO SBO

34 Total n-6 fatty acids in tilapia fillet after reverting back to a fish oil-based diet for 3 months % total fatty acids * * * * * * * * * * * * Month FO FO:CPO CPO:LSO CPO SBO

35 Conclusions The total omega-3 fatty acids in tilapia fillet of fish fed palm oil-based diets may be markedly increased by: formulation strategies blending with fish oil or linseed oil. reverting back to a fish oil-based diet just before harvest to manipulate the fatty acid composition. Palm oil is a better fish oil substitute compared to soybean oil as less undesirable omega-6 fatty acids are deposited in fish fillets.

36 Sensory evaluation of tilapia fillets fed various dietary lipids Hardness 6 4 Sourness 2 0 Chewiness Sweetness Juiciness FO FO+CPO LSO+CPO CPO SBO Based on 10 trained sensory panelists from SeaPack Food Ltd, a major seafood processing factory in Malaysia.

37 Sensory evaluation of tilapia fillets fed various dietary lipids and after 6 months frozen storage * Chewiness Juiciness Aroma Whiteness Appearance Hardness Sweetness Bitterness Sourness FO FO+CPO LSO+CPO CPO SBO Based on 6 trained sensory panelists from Fisheries Research Institute, Malaysia.

38 An added human health benefit of using palm oil in tilapia feeds: $Possible beneficial effects of natural antioxidants such as vitamin E in crude palm oil when deposited in tilapia fillets.

39 PFAD CPO CPKO SFO CLO Vit. E 21% 18% 7% 88% 96% α-t Total mg/kg 17% 10% δ-t3 42% - 18% - 2% % - β-t 2% - 8% 4% γ-t 46% 45% - - γ-t β-t3 24% 48% - - α-t % - δ-t

40 Total tocopherols and tocotrienols in experimental diets mg vitamin E / kg diet TAC-0 4 TAC TAC TAC CPO-E 123 PFAD 144 CPO 112 delta-t3 gamma-t3 alpha-t3 gamma-t beta-t alpha-t Dietary vitamin E sources

41 Vitamin E composition in experimental diets 100% 80% 60% delta-t3 gamma-t3 alpha-t3 gamma-t beta-t alpha-t 40% 20% 0% TAC-0 TAC-25 TAC-50 TAC-100 CPO-E PFAD CPO Dietary vitamin E sources

42 Tocopherol and tocotrienol concentrations in the muscle of tilapia after 8 weeks ug vitamin E / g tissue TAC TAC TAC TAC CPO-E 6.2 PFAD 8.4 CPO 6.7 delta-t3 gamma-t3 alpha-t3 beta-t alpha-t Dietary vitamin E source

43 TBARS in muscle of tilapia fed various dietary vitamin E source 100 a nmol MDA/g tissue c c c d c b 0 TAC-0 TAC-25 TAC-50 TAC-100 CPO-E 3% PFAD Dietary vitamin E source 10% CPO Total PUFA in muscle Diets 1-5 = 9.1 to 11.3 % Diet 6 = 12.6 % Diet 7 = 17.1 %

44 Accumulation of vitamin E in fillet of tilapia fed increasing levels of tocotrienol-rich fraction from palm oil for 9 weeks ug vitamin E / g tissue TRF TRF TRF TRF TRF delta-t3 gamma-t3 alpha-t3 gamma-t alpha-t Dietary vitamin E Level

45 TBARS in muscle of tilapia fed increasing levels of a tocotrienol rich fraction from palm oil nmol MDA/g tissue a b c c c TRF-0 TRF-30 TRF-60 TRF-120 TRF-240 Dietary Vitamin E Level

46 Conclusion & Tissue concentrations of tocopherols and tocotrienols increased in response to increasing dietary concentrations. & Antioxidant potency of various vitamin E sources for hybrid tilapia: palm vitamin E > α-tocopherol acetate. & Biodiscrimination mechanism (α-t transfer protein) probably exist in tilapia liver with greater affinity for α-t > α-t3 > γ-t3.

47 Conclusion & Palm tocopherols and tocotrienols significantly improve oxidative stability of tilapia fillets that will translate to longer shelf life and freshness for seafood products.

48 Conclusion &Deposition of tocotrienols adds value to tilapia products especially if they are eaten raw as sashimi or sushi.

49 Human health benefits of palm tocotrienols: Higher anti-oxidant potency. Hypocholesterolaemic effects. Anti-cancer properties. Prevention of cardiovascular diseases.

50 Nutritionally enhanced chicken eggs

poultry eggs to advertise nutritionally enhanced

51 It is not inconceivable that one day in the near future, tilapia fillets will also be labeled just like poultry eggs to advertise nutritionally enhanced seafood products at a premium price for the healthconscious consumer.

54 An overview of lipid nutrition with emphasis on alternative lipid sources in tilapia feeds Wing-Keong Ng & Cheong-Yew Chong Fish Nutrition Laboratory School of Biological Sciences Universiti Sains Malaysia Penang, Malaysia

Mohammed Aliyu Paiko

Performance of Palm-based oils in replacing FO as aquafeed ingredients for warm freshwater fish -A review of dietary FO replacement studies with selected species. by Mohammed Aliyu Paiko Aquaculture Research