GB2280091A - Improvements in or relating to abalone feed - Google Patents
Improvements in or relating to abalone feed Download PDFInfo
- Publication number
- GB2280091A GB2280091A GB9315059A GB9315059A GB2280091A GB 2280091 A GB2280091 A GB 2280091A GB 9315059 A GB9315059 A GB 9315059A GB 9315059 A GB9315059 A GB 9315059A GB 2280091 A GB2280091 A GB 2280091A
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- United Kingdom
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- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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- 239000000203 mixture Substances 0.000 claims abstract description 196
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 34
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 34
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 34
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 34
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000005018 casein Substances 0.000 claims abstract description 31
- 235000021240 caseins Nutrition 0.000 claims abstract description 31
- 238000001125 extrusion Methods 0.000 claims abstract description 29
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 21
- 235000010445 lecithin Nutrition 0.000 claims abstract description 21
- 239000000787 lecithin Substances 0.000 claims abstract description 21
- 229940067606 lecithin Drugs 0.000 claims abstract description 21
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 17
- 229920000615 alginic acid Polymers 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229940072056 alginate Drugs 0.000 claims abstract description 16
- 150000002632 lipids Chemical class 0.000 claims abstract description 16
- -1 alginate ions Chemical class 0.000 claims abstract description 15
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- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims abstract description 5
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims abstract description 5
- 239000000174 gluconic acid Substances 0.000 claims abstract description 5
- 235000012208 gluconic acid Nutrition 0.000 claims abstract description 5
- 239000008240 homogeneous mixture Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 28
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 16
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 14
- 235000010755 mineral Nutrition 0.000 claims description 14
- 239000011707 mineral Substances 0.000 claims description 14
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical class O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 13
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- 239000003002 pH adjusting agent Substances 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 8
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 7
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 7
- 239000001175 calcium sulphate Substances 0.000 claims description 6
- 235000011132 calcium sulphate Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000019733 Fish meal Nutrition 0.000 claims description 5
- 239000004467 fishmeal Substances 0.000 claims description 5
- 239000000648 calcium alginate Substances 0.000 claims description 3
- 235000010410 calcium alginate Nutrition 0.000 claims description 3
- 229960002681 calcium alginate Drugs 0.000 claims description 3
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims description 3
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- 235000017550 sodium carbonate Nutrition 0.000 description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 5
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- 241000512259 Ascophyllum nodosum Species 0.000 description 3
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- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- MJVAVZPDRWSRRC-UHFFFAOYSA-N Menadione Chemical compound C1=CC=C2C(=O)C(C)=CC(=O)C2=C1 MJVAVZPDRWSRRC-UHFFFAOYSA-N 0.000 description 2
- 229910052925 anhydrite Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
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- XLYOFNOQVPJJNP-ZSJDYOACSA-N heavy water Substances [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
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- 150000003904 phospholipids Chemical class 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
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- 235000013619 trace mineral Nutrition 0.000 description 2
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- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 239000007836 KH2PO4 Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
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- 150000004781 alginic acids Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
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- 229960002685 biotin Drugs 0.000 description 1
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- 229910001424 calcium ion Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000031902 chemoattractant activity Effects 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
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- JZCCFEFSEZPSOG-UHFFFAOYSA-L copper(II) sulfate pentahydrate Chemical compound O.O.O.O.O.[Cu+2].[O-]S([O-])(=O)=O JZCCFEFSEZPSOG-UHFFFAOYSA-L 0.000 description 1
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- CDUFCUKTJFSWPL-UHFFFAOYSA-L manganese(II) sulfate tetrahydrate Chemical compound O.O.O.O.[Mn+2].[O-]S([O-])(=O)=O CDUFCUKTJFSWPL-UHFFFAOYSA-L 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
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- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229940014662 pantothenate Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008105 phosphatidylcholines Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
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- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 235000019171 pyridoxine hydrochloride Nutrition 0.000 description 1
- 239000011764 pyridoxine hydrochloride Substances 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 229940098523 riboflavin 2 mg Drugs 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
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- 239000004455 soybean meal Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
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- 235000012711 vitamin K3 Nutrition 0.000 description 1
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- RZLVQBNCHSJZPX-UHFFFAOYSA-L zinc sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Zn+2].[O-]S([O-])(=O)=O RZLVQBNCHSJZPX-UHFFFAOYSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/116—Heterocyclic compounds
- A23K20/121—Heterocyclic compounds containing oxygen or sulfur as hetero atom
- A23K20/126—Lactones
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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Abstract
An artificial feed composition for abalone is produced by preparing a homogenous mixture comprising (i) casein (about 30-50% w/w), (ii) a source of insoluble carbohydrate (about 15-30% w/w), (iii) a source of alginate ions (about 0.5-2% w/w), (iv) a source of lipid (about 0.1-3% w/w), (v) lecithin (about 0.5-5% w/w), (vi) glucono-delta-lactone (GDL), (vii) a base, in an amount sufficient to adjust the pH to about 5.5-6 to enable extrusion of the mixture, and (viii) water (about 15-30% w/w). The mixture is extruded into a desired shape. The extrusion temperature and amount of GDL are such that the GDL will decompose to produce sufficient gluconic acid that the pH of the ended product will decrease to about 4.9 or below, resulting in a composition that is relatively stable in seawater.
Description
IMPROVEMENTS IN OR RELATING TO ABALONE FEED
This invention relates to an artificial feed for abalone (paua).
The feed currently used in New Zealand by abalone aquaculturists is largely seaweed. Using seaweed is expensive, as it requires a large amount of labour to harvest and dry, and electricity for storage. It is also not an ideal food source for the abalone, being low in protein content (eg kelp has 5% protein) and high in water content.
An alternative food source which avoids these disadvantages would therefore be desirable. The requirements for an ideal food for abalone are that it be of high nutritional value, tasty, to encourage the abalone to feed, stable in seawater for a long time, and, of course, relatively inexpensive.
Some artificial feed products have been developed, for example containing fishmeal or soybean meal. These protein sources are not ideal in quality, and casein has been found to be a much better protein source for abalone. Some experimental casein-containing foods have been developed, but these have used large amounts of sodium alginate as a stabiliser to bind the feed mixture, and would therefore be unacceptably expensive.
It is thus an object of the present invention to go some way towards overcoming the disadvantages of the prior art or at least to offer the public a useful choice.
Accordingly, in a first aspect the present invention consists in a method of producing a feed composition for abalone, comprising (a) preparing a homogeneous mixture comprising:
(i) casein in an amount of about 30-50% by weight of the mixture, (ii) a source of insoluble carbohydrate, in an amount of about 15-30% by
weight of the mixture, (iii) an insoluble alginate salt, or other source of alginate ions, in an amount of
about 05-2% by weight of the mixture,
(iv) a source of lipid, in an amount of about 0.1-3% by weight of the mixture,
(v) lecithin, in an amount of about 0.5-5% by weight of the mixture,
(vi) Glucono-delta-lactone,
(vii) a base, wherein the base is present in an amount sufficient to adjust the pH
of the mixture to about 5.5-6, or slightly above, being a level at which
extrusion is possible, and
(viii) water, in an amount of from about 15-30% by weight of the mixture; and (b) extruding the homogeneous mixture into a desired shape, wherein the extrusion
temperature and amount of glucono-delta-lactone present are such that the
glucono-delta-lactone will decompose whereby after extrusion of the mixture
sufficient gluconic acid is produced to decrease the pH of the extruded product
to about 4.9 or below.
Preferably the casein is lactic casein, present in an amount of about 3943% by weight of the mixture.
Preferably the source of insoluble carbohydrate is bran, present in an amount of about 19-24% by weight of the mixture.
Preferably the insoluble alginate salt is added to the mixture by adding alginate ions in a soluble form and also adding a source of calcium ions to precipitate the alginate ions.
Preferably sodium alginate is added, in an amount of about 0.8-1.6% by weight of the mixture, and calcium sulphate, preferably in an amount of about 0.8-1% by weight of the mixture is added to precipitate the alginate ions.
Preferably the lipid is protein-bound.
Preferably the source of protein-bound lipid is whole milk powder, added in an amount of about 15-25% by weight of the mixture.
Preferably, the lecithin is added in a powdered form, in an amount of about 2-4go by weight of the mixture.
Alternatively, the lecithin comprises a formulation comprising about 70% phospholipid and about 30% soybean oil, and is added in an amount of about 2-6% by weight of the mixture.
Preferably the glucono-delta-lactone is added in an amount of about 4-7% by weight of the mixture.
Preferably the base is sodium carbonate, added in an amount of about 1-2% by weight of the moisture.
Preferably the water is added in an amount of about 18-22% by weight of the mixture.
Preferably vitamins and minerals are also added to the mixture, in a combined amount of about 1-4% by weight of the mixture.
Preferably a mould inhibitor and feeding stimulants are also added at step (1).
Preferably the mould inhibitor comprises potassium sorb ate, present in an amount of about 0.8-1.2to by weight of the mixture.
Preferably the mixture is formed by (1) combining all of the components except the glucono-delta-lactone, (2) homogenising the mixture and leaving the mixture to stand for 5-20 hours, and (3) adding the glucono-delta-lactone.
Preferably a stabilising salt is also added to the mixture in an amount of about 0.1-1% by weight of the mixture.
Preferably the stabilising salt comprises calcium orthophosphate, in an amount of about 0.3% by weight of the mixture.
Preferably a source of highly unsaturated fatty adds, preferably fishmeal in an amount of about 0.5-2% by weight of the mixture (more preferably about 1%) is also added to the mixture.
Preferably sodium chloride is also added to the mixture, in an amount of about 0.1 to 1% by weight of the mixture (more preferably about 0.3%).
Preferably the extrusion temperature increases gradually from ambient temperature at the point of entry of the mixture to about 100"C-125"C at the point of exit of the extruded product from the nozzle of extruder.
Preferably the extruded product is air-dried.
In a further aspect the present invention consists in an abalone feed composition, comprising (i) casein, in an amount of about 40-60% of the dry weight of the composition, (ii) a source of insoluble carbohydrate, in an amount of about 2040to of the dry
weight of the composition, (iii) an insoluble alginate salt, or other source of alginate ions, in an amount of about 05-3% of the dry weight of the composition, (iv) a source of lipid, in an amount of about 0.1-4% of the dry weight of the
composition, (v) lecithin, in an amount of from about 0.5-6% of the dry weight of the composition,
and (vi) pH-adjusting agents,
wherein the pH-adjusting agents are present in sufficient amounts to adjust the pH of the composition to about 4.9 or below.
Preferably the casein is lactic casein and comprises about 42-53% of the dry weight of the composition.
Preferably the source of insoluble carbohydrate is bran, and comprises about 2332% of the dry weight of the composition.
Preferably the insoluble alginate salt comprises calcium alginate and comprises about 1 to 2% of the dry weight of the composition.
Preferably the lipid is protein-bound, and comprises whole milk powder, present in an amount of about 2 to 3% of the dry weight of the composition.
Preferably the lecithin comprises about 2 to 5% of the dry weight of the composition.
Preferably the pH-adjusting agents are derived from glucono-delta-lactone and sodium carbonate.
Preferably the composition further comprises vitamins and minerals, wherein the vitamins and minerals each comprise about 1% of the dry weight of the composition.
Preferably the composition is an extruded composition, and is prepared by the method described above.
In a further aspect the present invention consists in a pre-mix composition capable of being extruded, comprising: (i) casein, in an amount of about 30 to 50% by weight of the premix composition, (ii) a source of insoluble carbohydrate, in an amount of about 15 to 30% by weight
of the premix composition, (iii) an insoluble alginate salt, or other source of alginate ion, in an amount of from
about 05 to 2% by weight of the premix composition, (iv) a source of lipid, in an amount of about 0.1 to 3% by weight of the premix
composition, (v) lecithin, in an amount of about 0.5 to 5% by weight of the premix composition, (vi) water, in an amount of about 15 to 30% by weight of the premix composition,
and (vii) a pH-adjusting agent, present in an amount sufficient to adjust the pH of the
composition to about 55-6 or slightly above, being a level at which extrusion is
possible.
Preferably the premix composition further comprises glucono-delta-lactone, in an amount of about 4-7% by weight of the premix composition, and a stabilising salt, preferably calcium orthophosphate, in an amount of about 0.1-1% by weight of the premix composition.
Preferred forms of the invention will now be described in more detail.
The abalone feed of the present invention is an extruded product, comprising casein as the main ingredient and protein source. As noted above, casein is flown to be an excellent source of protein for abalone, and is relatively inexpensive.
A problem with making an extruded casein product for use as abalone food is that the pH of the mixture to be extruded must be about 5.5-6 or slightly above, in order to prevent the extruded product from breaking up and becoming powdery. The difficulty with this requirement, however, is that the extruded product is required to be insoluble in seawater (since the abalone feed will remain underwater for considerable periods of time), and casein forms a colloidal suspension in seawater at a pH of above about 4.9, so the product will show decreased stability in seawater if the pH is greater than about this level. Therefore, it was necessary to determine some means whereby both (a) the casein mixture could be extruded successfully, and (b) the final product would have a pH such that it would not dissolve or break up in seawater.It was discovered, that by adding glucono-delta-lactone to the mixture before extrusion, these two objects could be achieved. Since glucono-delta-lactone slowly decomposes to form gluconic acid and the rate of decomposition is increased at higher temperatures, the pH of the final product will decrease to about 4.9 or below, more preferably about 45 or below, after extrusion has been completed. In this regard it is desirable that the temperature increase along the extruder be gradual, with a final temperature of preferably about 110-1250C, as the product emerges from the extruder. The pH of the pre-extrusion mixture is adjusted if required, using a base such as sodium carbonate, to about 55-6, and the pH will not drop significantly until the extrusion has been completed.
An extruded composition has the advantages of being able to be any desired shape, and also good structural stability.
The abalone feed of the present invention is formulated to provide all of the nutritional requirements of abalone, as well as being tasty to the abalone, and stable under seawater. A discussion of each component follows: (1) Casein
As noted above, casein provides the protein source for the abalone. It is added
in an amount of from about 30-50 weight % of the mixture to be extruded,
preferably about 39-43%, for example 40.5%. Preferably an acid casein, more
preferably lactic casein of a smaller mesh (eg 80 mesh) is used. Rennet casein
may also be used, although this is less preferred.
(2) Carbohvdrate source
This provides the carbohydrates required by the abalone for optimum nutrition.
Any convenient source of insoluble carbohydrate can be used, in an amount of
about 15-30 weight % of the pre-extrusion mixture. Preferably bran is used, in
an amount of about 19 to 24 weight %, for example 23 weight %, of the
pre-extrusion mixture.
(3) Insoluble alginate salt
Alginate is a known feeding stimulant for abalone. Also, in the form of an
insoluble salt, eg calcium alginate, it acts as a stabiliser or 'glue', helping to bind
the mixture together. The primary function however of the alginate in the
composition is as a feeding stimulant. The alginate can conveniently be added
in the form of sodium alginate (or another water soluble alginate salt, eg
potassium or magnesium) which, since it is soluble in water, can be easily
dispersed throughout the mixture. A source of cation which will precipitate the
alginate ion is also added to the mixture. Calcium sulphate is the preferred salt.
The sodium alginate is added in an amount of about 0.5-2% by weight of the
mixture, preferably about 0.8-1.6%, for example 1.4%, and calcium sulphate (or
another suitable salt), is also added, at a level of around 05-2 weight %,
preferably about 0.8-1%, for example 0.9%. Alternatively, kelp is rich in alginic
acid and it may be possible to use this, for example air-dried kelp, as the source
of alginate.
(4) Source of lipid
It is known that the growth of abalone is reduced if the diet is excessively low in
fat, and so a source of fat is included in the feed mixture. It is difficult, however,
to extrude fat-containing materials since fat tends to coagulate and form globules
during the extrusion process. It was discovered however during the course of the
present invention, that adding fat in a protein-bound form will avoid this
problem, since the fat remains bound during the extrusion process, and therefore
does not form globules. We have found whole milk powder to be a convenient
source of such lipid (eg spray dried whole milk powder), and the whole milk
powder is generally added in an amount of from 0.1-3 weight to of the mixture,
more preferably 1.6-2%, for example about 1.8%.
(5) Lecithin (phosphatidyl choline)
Lecithin is an attractant and slight stimulant for abalone, encouraging the animals
to start feeding. It is also believed that it may assist in growth of the animals.
Lecithin in powder form, such as MC thin P-l manufactured by Lucas-Myers, or
Centrolex F6450, food grade fine granules lecithin, oil-free phosphatides may be
used. Preferably about 0.5-5% lecithin by weight of the mixture is added, more
preferably about 2 to 4%, for example about 1.8% Alternatively, the lecithin
may be added to the mixture in a commercially available form, eg standard
refined soybean lecithin, such as the product MC thin AF-1, manufactured by
Lucas-Myers which contains about 70% phospholipids and about 30% soybean
oil.
(6) Glucono-delta-lactone and source of hydroxide ion
As discussed above, a pH-adjusting agent such as glucono-delta-lactone is
required to decrease the pH of the final extruded product to around pH 4.9 or
below, to confer stability in seawater on the product Sufficient glucono-delta
lactone is added to produce the required pH change. Preferably about 4-7%
glucono-delta-lactone by weight of the mixture is added, for example about 5%.
A source of hydroxide ions, preferably a weak base such as sodium carbonate, is
also added, as required (preferably in an amount of about 15-2% by weight of
the moisture), to adjust the pH of the mixture to about 5.5 or above ae to a
suitable pH for extrusion).
(7) Water
Water is added in an amount of about 15-30% by weight of the mixture to be
extruded, preferably about 18-22%, for example about 21%. Water is necessary
both to combine the mixture and for extrusion thereof.
(8) Mould inhibitor
A mould inhibitor is preferably added to prevent mould growing on the
composition during storage. A suitable mould inhibitor is potassium sorbate,
present in an amount of from about 05-15 weight % of the mixture, for example
about 0.9%.
(9) Vitamins and minerals
It is desirable to include in the composition additional sources of vitamins and
minerals, in order to ensure that the abalone will have a complete diet not
lacking in any nutrients. A convenient way to add the vitamins and minerals is
in the form of pre-mixed powders. Such prefixes are described in more detail
later in the example below.
(10) Additional feeding stimulants
Additional feeding stimulants may also be added to the mixture, if desired,
preferably in amounts of about 0.5 to 2% by weight of the mixture. Suitable
feeding stimulants include digalactosyldiacylglycerols, oleoic acid, trimethylonene,
almitic acid and phosphatidylcholines.
(11) Stabilising salt
It is desirable that a stabilising salt be added to the moisture. Suitable stabilising
salts, for example phosphate and citrate salts, will be known to persons skilled in
the art, but a particularly suitable stabilising salt is calcium orthophosphate,
which is preferably added in an amount of about 0.1-1%, more preferably about
03% by weight of the mixture. Calcium orthophosphate has beneficial effects on
the stability of the mixture, for example it improves its heat stability, mitlimises gelation, alters the buffering capacity and affects the water binding of the proteilL (12) Sodium chloride
It is also desirable that sodium chloride be added to the mixture for flavour and
as a preservative.A suitable amount is from about 0.1-1% by weight of the
mixture, preferably about 03%.
(13) Highly unsaturated fattv acids
It is desirable for optimum nutrition of the abalone to include a source of highly
unsaturated fatty acids in the composition. Preferably hoki fishmeal is added in
an amount of from 05-2%, more preferably 1% by weight of the mixture.
Method of preparation
The extruded abalone feeds of the present invention may be obtained using the following sequence of steps: (1) All of the ingredients except the glucono-delta-lactone are combined.
(2) The mixture is homogenised (for example by sieving) and left for about 5-20
hours, conveniently overnight.
(3) Glucono-delta-lactone is added, and the mixture is extruded. If desired, a
glucono-delta-lactone addition feed directly into the extruder screw may be
provided.
(4) The extruded product is air dried.
A suitable extruder for extruding the abalone feeds of the present invention is the
Miltenz series 1001 food extruder. Other suitable machines will be evident to those skilled in the art. In the extrusion process, the pre-extrusion mixture is fed into the extruder through the hopper, and the extruder screws transfer the product down through the barrel(s) of the extruder and out through the nozzle system. Thus, the transportation process has two distinct zones - the feeding zone and the cooking/pressure chamber zone.
The screw where the mixture enters the extruder should preferably be cool, to avoid the mixture binding together excessively and thus making it difficult to transport along the barrel(s). In the extrusion process the extruder should apply a steady gradual compression to the mixture as it is transported along the screw(s). The temperatures along the barrels are not too critical but there should be gradual increase in temperature and the temperature at the final point along the barrels of the extruder before the mixture enters the nozzle system should be from about 900C to 1000C. The temperature as the product exits from the nozzle system should be about 100125 C. If the temperature is too low, the mixture will not gel, whereas if it is too high, it will "rough up".Choke plates are used to create an interruption to the even flow of material down the barrel of the extruder, causing pressure and temperature to increase. Water jackets around the extruder act as a cooling system, controlling the gradual heat generation as the mixture is transported along the screws to the point where the product is extruded from the machine.
External port holes near the inlet mixing zone may be used to add small amounts of water to ensure the material keeps moving away from the inlet feed zone, and also to help control the final moisture content of the extruded product.
The elevated temperature accelerates the decomposition of glucono-delta-lactone to gluconic acid. As noted previously, the mixture needs to be extruded at a pH of from about 55 to about 6, or it will not bind together. It is believed that, following extrusion, the pH of the mixture drops quite rapidly, within a few hours, to around 4.9, although the time course of the pH change has not yet been monitored accurately. Certainly, after a period of about 6 hours after extrusion, the mixture has been observed to be insoluble and stable in seawater, and the pH further decreases to about 4.4.
The purpose of air-drying the composition after extrusion is to prevent calcium salts migrating to the surface of the extruded material and forming a thin film, which would detract from the appearance of the finished product. This step allows the moisture to drop to an acceptable level ensuring good microbiological stability.
The extruded composition can be of any desired shape, eg tubular, or in the form of a flat sheet, or in strips of varying length, width and thickness. Persons skilled in the art will appreciate that the nozzle system selected will determine the shape and size of the product.
The pH of the extruded product may be measured by grinding it and pressing it against a pH probe.
Example 1
The following materials were mixed together: 2200g lactic casein (moisture content 190g), 1250g bran (moisture content 13g), 75g sodium alginate (moisture content 2g), loog anhydrous sodium carbonate, 50g anhydrous potassium sorbate, 50g anhydrous calcium sulphate, 40g of a vitamin pre-mix (see Table
I), 40g of a mineral pre-mix (see Table I) and 1150g water The mineral premix included 1% by weight of a Trace Element Mixture, for which the formulation is also given in
Table 1. 100g lecithin (insignificant moisture) and 100g spray wholemilk powder (moisture content 3g) were added to the casein/bran mixture.
The mixture was sieved and left overnight at room temperature.
275g anhydrous glucono-delta-lactone was added and the mixture was then extruded using the method described above. The product was air dried.
Table 1
Mineral Premix
Weight % Component
1.00% NaCl
15.00% NgSO4.7H2O
25.00% NaH2PO4.2H2O
32.00% KH2PO4
20.00% Ca(H2PO4)2H2O
2.50% Fe-Citrate 350% Ca-Lactate
1.00% Trace Element Mixture
35.30% ZnSO4.7H2O
16.20% MnSO4.4H2O
3.10% CuSO4.5H2O
0.10% CoCl26H2O
0.30% KIO3 45.00% CaS04
Vitamin Premix
6mg Thiamine HCl
5mg Riboflavin
2mg Pyridoxine HCl 40mg Niacin 10mg Ca pantothenate 200mg Inositol 0.6mg Biotin 1.5mg Folic Acid 20mg PABA 4mg Menadione 0.009mg Vitamin B12 200mg Ascorbic Acid 5000IU Vitamin A 100IU Vitamin D to ig CaSO4 5% Palmitic Acid
The extruded product contained about 2% fat, 43% protein, and 20-22% moisture.
The ingredients used in the composition of the Example and the moisture content of these ingredients are also shown in Table II below.
TABLE II
Ingredient Quantity Added Dry Mass (g) Moisture Content % of Total % of Dry Mass of (g) (g) Composition Total Composition (pre-extrusion) Lactic casein 2200 2010 190 40.5 49.4 Bran 1250 1237 13 23.0 30.4 Sodium alginate 75 73 2 1.4 1.8 Spray wholemilk 100 97 3 1.8 2.4 powder Calcium sulphate 50 50 0 0.9 1.2 (anhydrous) Lecithin 100 100 0 1.8 2.5 Potassium sorbate 50 50 0 0.9 1.2 Glucono-delta- 275 275 0 5.1 6.8 lactone Sodium carbonate 100 100 0 1.8 2.5 Water 1150 0 1150 21.2 0.0 Vitamin premix 40 40 0 0.7 1.0 (see Table 1) Mineral premix 40 40 0 0.7 1.0 (see Table 1) Example 2
The ingredients shown in Table m, in the proportiorls shown, were mixed together, with the exception of the glucono-delta-lactone. The mixture was homogenised and left overnight at room temperature. The glucono-delta-lactone was added and the mixture extruded using the method previously described. The produce was air dried.
The percentage of the dry mass of the composition of each component are shown in Table m.
TABLE III
Ingredient % (w/w) of Total Moisture Content % of Dry Mass Composition (% moisture of of Total (pre-extrusion) total composition) Composition Acid Casein 41.56 3.36 51.5 Spray Whole Milk Powder 1.93 0.06 2.5 Sodium Alginate SP40 0.97 0.01 1.3 Oat Bran 2.89 2.87 23.8 CaSO42.H2O 0.97 0 1.3 Lecithin (100%) 2.89 0 3.9 Hoki Fishmeal 0.97 0.10 1.2 Potassium sorbate 0.97 0 1.3 Glucono-delta-lactone 6.04 0 8.1 Na2CO3 (anhydrous) 1.21 0 1.6 NaCl 0.29 0 0.4 Vitamin/mineral premix 1.94 0 2.6 Calcium orthophosphate 0.29 0 0.4 Water 19.48 19.48 0 It is believed that an extruded casein feed according to the present invention will supply all the nutrients abalone need for optimum growth, as well as being a tasty food which the animals will feed on. The feed compositions have been found to be stable in seawater for several days or more.
This invention has been described in detail with particular reference to a preferred embodiment thereof, but it will be understood that variations and modifications apparent to those skilled in the art can be effected within the spirit and scope of the invention.
It is believed that an abalone feed in accordance with the present invention will find widespread acceptance, in giving those in the industry a more affordable, readily available and effective source of feed.
Claims (31)
1. A method of producing a feed composition for abalone, comprising:
(a) preparing a homogeneous mixture comprising:
(i) casein in an amount of about 3S50% by weight of the mixture, (ii) a source of insoluble carbohydrate, in an amount of about 15-30%
by weight of the mixture,
(iii) an insoluble alginate salt, or other source of alginate ions, in an
amount of about 05-2% by weight of the mixture,
(iv) a source of lipid, in an amount of about 0.1-3% by weight of the
mixture,
(v) lecithin, in an amount of from about 0.5 to 5% by weight of the
mixture,
(vi) glucono-delta-lactone,
(vii) a base, wherein the base is present in an amount sufficient to adjust
the pH of the mixture to about 55-6, or slightly above, being a level
at which extrusion is possible, and
(viii) water, in an amount of about 15-30% by weight of the mixture; and
(b) extruding the homogeneous mixture into a desired shape, wherein the
extrusion temperature and amount of glucono-delta-lactone present are
such that the glucono-delta-lactone will decompose whereby after extrusion
of the mixture sufficient gluconic acid is produced to decrease the pH of
the extruded product to about 4.9 or below.
2. A method as claimed in claim 1 wherein the casein is lactic casein and is present in an amount of about 3943% by weight of the mixture.
3. A method as claimed in claim 1 or 2 wherein the source of insoluble carbohydrate comprises bran, and is present in an amount of about 19-24% by weight of the mixture.
4. A method as claimed in claim 3 wherein the alginate ions are added as sodium alginate, in an amount of about 0.8-1.6% by weight of the mixture, and calcium sulphate, in an amount of about 0.8-1% by weight of the mixture is added to precipitate the alginate ions.
5. A method as claimed in any one of claims 1 to 4, wherein the lipid is protein-bound lipid.
6. A method as claimed in any one of claims 1 to 5 wherein the source of lipid is whole milk powder, and is added in an amount of about 1.5-2.5% by weight of the mixture.
7. A method as claimed in any one of claims 1 to 6 wherein the lecithin is added in a powdered form, in an amount of from about 24So by weight of the mixture.
8. A method as claimed in any one of claims 1 to 7 wherein the glucono-delta-lactone is added in an amount of about 4-7% by weight of the mixture.
9. A method as claimed in any one of claims 1 to 8 wherein the base is sodium carbonate, added in an amount of about 1-2% by weight of the mixture.
10. A method as claimed in any one of claims 1 to 9 wherein the water is added in an amount of about 18-22% by weight of the mixture.
11. A method as claimed in any one of claims 1 to 10 wherein vitamins and minerals are also added to the mixture, in a combined amount of about 1-4% by weight of the mixture.
12. A method as claimed in any one of claims 1 to 11 wherein the mixture further comprises calcium orthophosphate in an amount of about 0.1-1% by weight of the mixture.
13. A method as claimed in any one of claims 1 to 12 wherein the mixture further comprises sodium chloride, in an amount of about 0.1-1% by weight of the mixture.
14. A method as claimed in any one of claims 1 to 13, wherein the mixture further comprises fishmeal in an amount of about 05 to 2% by weight of the mixture.
15. A method as claimed in any one of claims 1 to 14 wherein the mixture is prepared by (1) combining all of the components except glucono-delta-lactone, (2) homogenising the mixture and leaving the mixture to stand for about 5 to 20 hours, and (3) adding the glucono-delta-lactone.
16. An abalone feed composition produced by a method as claimed in any one of claims 1 to 15.
17. An abalone feed composition comprising:
(i) casein, in an amount of about 40 to 60% of the dry weight of the
composition,
(ii) a source of insoluble carbohydrate, in an amount of about 20 to 40% of the
dry weight of the composition,
(iii) an insoluble alginate salt, or other source of alginate ions, in an amount of
about 05-3% of the dry weight of the composition,
(iv) a source of lipid, in an amount of about 0.1 to 4% of the dry weight of the
composition,
(v) lecithin, in an amount of about 05 to 6% of the dry weight of the
composition, and
(vi) pH-adjusting agents, wherein the pH adjusting agents are present in
sufficient amounts to adjust the pH of the composition to about 4.9 or
below.
18. A composition as claimed in claim 17 wherein the casein is lactic casein and comprises about 42-53% of the dry weight of the composition.
19. A composition as claimed in claim 17 or 18, wherein the source of insoluble carbohydrates is bran, and comprises about 23-32% of the dry weight of the composition.
20. A composition as claimed in any one of claims 17 to 19 wherein the insoluble alginate salt comprises calcium alginate and comprises about 1-2% of the dry weight of the composition.
21. A composition as claimed in any one of claims 17 to 20 wherein the lipid comprises whole milk powder, present in an amount of about 2 to 3% of the dry weight of the composition.
22. A composition as claimed in any one of claims 17 to 21 wherein the lecithin comprises about 2 to 5% of the dry weight of the composition.
23. A composition as claimed in any one of claims 17 to 22 wherein the pHadjusting agents are derived from glucono-delta-lactone and sodium carbonate.
24. A composition as claimed in any one of claims 17-23 further comprising vitamins and minerals, wherein the vitamins comprise about 1% of the dry weight of the composition and the minerals comprise about 1% of the dry weight of the composition.
25. A composition as claimed in any one of claims 17 to 24 which is an extruded composition.
26. A composition as claimed in any one of claims 17 to 25 produced by a method as claimed in any one of claims 1 to 15.
27. A premix composition capable of being extruded, comprising:
(i) casein, in an amount of about 3050% by weight of the premix composition: (ii) a source of insoluble carbohydrate, in an amount of about 15-30% by
weight of the premix composition.
(iii) an insoluble alginate salt, in an amount of from an amount 0.5 to 2% by
weight of the premix composition.
(iv) a source of lipid, in an amount of about 0.1 to 3% by weight of the premix
composition.
(v) lecithin, in an amount of about 0.5 to 5% by weight of the premix
composition,
(vi) water, in an amount of about 15 to 30% by weight of the premix
composition, and
(vii) a pH-adjusting agent, present in an amount sufficient to adjust the pH of
the composition to about 5.5-6 or slightly above, being a level at which
extrusion is possible.
28. A premix composition as claimed in claim 27, further comprising gluconodelta-lactone, in an amount of about 4-7% by weight of the premix composition.
29. A composition as claimed in claim 27 or 28, further comprising calcium orthophosphate, in an amount of about 0.1-1% by weight of the premix composition.
30. A method of producing a feed composition for abalone substantially as herein described with reference to the Examples.
31. An abalone feed composition substantially as herein described with reference to the Examples.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ241426A NZ241426A (en) | 1992-01-28 | 1992-01-28 | Abalone feed composition containing casein and acidity adjusters providing for good extrusion and stability in sea water |
| AU31884/93A AU657190B2 (en) | 1992-01-28 | 1993-01-19 | Artificial feed composition for abalone |
| JP5012462A JPH0638688A (en) | 1992-01-28 | 1993-01-28 | Abalone feed composition and its production |
| GB9315059A GB2280091A (en) | 1992-01-28 | 1993-07-20 | Improvements in or relating to abalone feed |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ241426A NZ241426A (en) | 1992-01-28 | 1992-01-28 | Abalone feed composition containing casein and acidity adjusters providing for good extrusion and stability in sea water |
| GB9315059A GB2280091A (en) | 1992-01-28 | 1993-07-20 | Improvements in or relating to abalone feed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB9315059D0 GB9315059D0 (en) | 1993-09-01 |
| GB2280091A true GB2280091A (en) | 1995-01-25 |
Family
ID=26303264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9315059A Withdrawn GB2280091A (en) | 1992-01-28 | 1993-07-20 | Improvements in or relating to abalone feed |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPH0638688A (en) |
| AU (1) | AU657190B2 (en) |
| GB (1) | GB2280091A (en) |
| NZ (1) | NZ241426A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1230922A1 (en) * | 1999-10-19 | 2002-08-14 | Fujisawa Pharmaceutical Co., Ltd. | Agents for promoting fattening of animals and method of promoting fattening |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100405758B1 (en) * | 2000-12-07 | 2003-11-15 | 손형우 | Formulated feed for abalone and method for manufacturing the same |
| DE602004014497D1 (en) | 2003-07-01 | 2008-07-31 | Citizen Holdings Co Ltd | Printer |
| CN110476851B (en) * | 2019-09-19 | 2021-06-08 | 威海长青海洋科技股份有限公司 | Method for improving survival rate of juvenile abalone in bait-transferring period |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5944019B2 (en) * | 1979-09-14 | 1984-10-26 | 株式会社上野製薬応用研究所 | Method for producing medium-humidity feed with good storage stability |
| FR2584271B3 (en) * | 1985-07-05 | 1987-10-02 | Adria | FEED FOR BREEDING FISH AND MANUFACTURING METHOD THEREOF |
-
1992
- 1992-01-28 NZ NZ241426A patent/NZ241426A/en not_active IP Right Cessation
-
1993
- 1993-01-19 AU AU31884/93A patent/AU657190B2/en not_active Ceased
- 1993-01-28 JP JP5012462A patent/JPH0638688A/en active Pending
- 1993-07-20 GB GB9315059A patent/GB2280091A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1230922A1 (en) * | 1999-10-19 | 2002-08-14 | Fujisawa Pharmaceutical Co., Ltd. | Agents for promoting fattening of animals and method of promoting fattening |
| EP1230922A4 (en) * | 1999-10-19 | 2003-01-29 | Fujisawa Pharmaceutical Co | Agents for promoting fattening of animals and method of promoting fattening |
| US6718910B1 (en) | 1999-10-19 | 2004-04-13 | Fujisawa Pharmaceutical Co., Ltd. | Agents for promoting fattening of animals and method of promoting fattening |
| US7186544B2 (en) | 1999-10-19 | 2007-03-06 | Fuso Chemical Co., Ltd. | Agents for promoting fattening of animals and method of promoting fattening |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9315059D0 (en) | 1993-09-01 |
| NZ241426A (en) | 1995-07-26 |
| AU3188493A (en) | 1993-07-29 |
| JPH0638688A (en) | 1994-02-15 |
| AU657190B2 (en) | 1995-03-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |