Biotransformation of tuna waste by co-fermentation into an aquafeed ingredient

Abstract

Dried skipjack tuna (Katsuwonus pelamis) waste (red meat, gills, viscera, ¢ns, etc.) ). Changes in the nutritional quality (crude protein, crude fat, crude ash, crude ¢bre and nitrogen-free extract and aminoacids) were monitored during a fermentation period of14 days. The proximate analysis showed signi¢cant changes in the composition of L. plantarum-fermented tuna (LPFT) and B. licheniformis-fermented tuna (BLFT) from the unfermented raw materials. Fermentation of tuna waste has resulted in a signi¢cant (Po0.05) increase in the protein content of tuna waste between days 6 and12. All the amino acid contents in BLFT increased during fermentation, whereas, in LPFT the levels of serine, histidine, tyrosine, methionine, cystine and phenylalanine contents were decreased. A marginal increase in calcium and phosphorus levels was recorded in the fermented products. The results of the study suggest that LPFT or BLFT can be used as a novel aquafeed ingredient for di¡erent ¢sh species.

Preparation of fish waste silage and its effect on the growth performance and meat quality of broiler chickens

“…In an experiment conducted by Vijayan et al ., increased CP was observed in tuna waste when fermented with wheat flour and Lactobacillus plantarum . Furthermore, Geron et al .…”

“…is reported . The increase in NPN and TVN occurs due to the enzymatic cleavage of the protein fraction by the activities of proteolytic enzymes . The decrease in NPN and TVN during bacterial fermentation is generalized to using these compounds by microorganisms …”

“…In this method a specific species of bacteria (such as Lactobacillus plantarum and Bacillus subtilis ) or a fungus (such as Aspergillus niger and Aspergillus oryzae ), separately or in combinations, is used to advance the fermentation goals. During fermentation, on the one hand, microorganisms use organic matter such as carbohydrates both as source of energy for growth and as source of carbon for synthesis of the cell biomass, and on the other hand the biological activities of microorganisms improve the quantity and quality of the protein in feeds by changing the composition of substrates and reducing anti‐nutritional factors . The production of organic acids (mainly lactic and acetic acids) through fermentation by microorganisms and resulting pH decrease is also considered responsible for the inhibition of pathogens.…”

Effects of the Dietary Fermented Tuna By‐product Meal on Growth, Blood Parameters, Nonspecific Immune Response, and Disease Resistance in Juvenile Olive Flounder, Paralichthys olivaceus

“…In addition, the amino acid levels, particularly for lysine (5.9% of diet) and methionine (2.6% of diet) (Hernández et al ), in tuna byproduct meal are higher than in FTBM (lysine: 4.85%, methionine: 1.46% of diet). It has been reported as well that fermentation of the fishery byproducts and plant protein mixture could improve its nutritional profile (Vijayan et al ), thereby allowing higher inclusion levels in fish diets. Kader et al () found that 36% of FM could be substituted with the blend of fermented soybean meal and scallop byproduct in the diet of red sea bream, P. major .…”

Occurrence and role of lactic acid bacteria in seafood products

“…Yoon et al (1997) described the characteristics of LAB for the preparation of silage from tuna viscera. Successful studies have been performed on biotransformation of salmon (Bower and Hietala, 2008) and tuna waste (Vijayan et al, 2009) as novel aquafeed ingredient for fish.…”