ANALYTICAL METHODS FOR AQUACULTURE FEEDS AND INGREDIENTS

S. Divakaran Ph.D.

Analytical methods describe, Importance, Chemical basis, Easy to follow analytical steps, Equipment, Glassware, Chemicals needed, Calculation of results, Errors, Safety and chemical disposal, References and additional Analytical methods using commercial kits, Appendix contains Basic Chemistry, Conversion Tables and more.

Aquaculture industry is growing rapidly and this trend will continue well into the future even more aggressively, as more and more natural resources are lost through intensive fishing. Aquaculture feeds take up nearly fifty percent or more of the cost of animal production and therefore quality of various ingredients used in feed manufacture in order to keep the costs own is of utmost importance to the industry.  A major focus in aquaculture research is the replacement of animal proteins with cheaper and more readily available sources of plant proteins. Addition of crystalline amino acids to compensate for deficiencies in replaced proteins,  nrichment of fats with unsaturated fatty acids, creating a balance of vitamins and minerals, improved feed manufacturing technologies and feed storage are some of the other important reas in aquaculture research.  Besides feeds, water quality for aquaculture production and roper discharge of effluents are a major concern.

This practical manual on “Analytical Methods for Aquaculture Feeds and Ingredients” aims to provide analytical techniques required for quality evaluation of aquaculture feeds and feed ingredients.  The analytical techniques described contain method/s for analysis and a brief discussion on how the results obtained impact quality in comparison to typical or accepted values for the component analyzed.  Water quality analysis is not included as a part of this manual.

This manual will serve individuals involved in the aquaculture industry, analytical laboratories and laboratories where research in aquaculture is conducted.    

Chapters

     1       SAMPLING AND SAMPLE PREPARATION 

     2       DRY MATTER/MOISTURE  

     3       ASH 

     4       CRUDE FAT (EHTER EXTRACT) 

     5       CRUDE FAT IN FISH MEAL (ACID HYDROLYSIS METHOD)

     6       CRUDE PROTEIN (KJELDAHL METHOD)

     7       PROTEIN BY COLORIMETRY (LOWRY)

     8       TOTAL VOLATILE NIOTROGEN & AMMONIA NITROGEN

     9       PROTEIN: NON-PROTEIN RATIO

    10      WATER SOLUBLE AMINO ACIDS IN FEEDS

    11      WATER SOLUBLE ORGANIC MATTER IN FEEDS

    12      COLLAGEN CONTENT FROM HYDROXYPROLINE ASSAY

    13      PEPSIN DIGESTION

    14     CHROMIC OXIDE

    15     PHOSPHORUS  

    16     VITAMIN C (Ascorbic acid) BY COLORIMETRY

    17     PROTEIN SOLUBILITY INDEX FOR SOY

    18     TRYPSIN INHIBITOR IN SOY PRODUCTS

    19     THIOBARBITURIC ACID (TBA) IN FATS  

    20     DEGREE OF COOK, % COOK, DEGREE OF GELATINIZATION

    21     ANALYTICAL METHODS USING COMMERCIAL KITS

                     A.  Protein by calorimetry                                            

                     B.  Protein by spectrophotometry

                     C. Cholesterol (colorimetric method)

                     D. Glucose

                     E. Calcium

                     F.  Starch, Enzyme digestion followed by colorimetry.

                    G. Total dietary fiber (TDF, an alternative to Crude Fiber)

                    H.  Aflatoxin

   22.      APPENDIX                                    

A.  Possible causes for errors                                              

B.  Expressing results on a dry matter basis                                               

C.  Water activity                        

D.  Regression equation

E.  Conversion tables

F.  General stability of vitamins

G.  Constant boiling Hydrochloric acid

H.  Buffers

J.  Molarity, Molality and Normality

K. Reference manuals

L.  Miscellaneous useful information

M. Safe Laboratory Practices

N. Company names and trade mark products

Format: PDF, 99 pages.

Price US$65