ITFI20100198A1 - FORMULATION OF AN HIGHLY PERFORMING FEED FOR SPECIES AQUACULTURE HERBIVORE OR ONNIVORE. - Google Patents
FORMULATION OF AN HIGHLY PERFORMING FEED FOR SPECIES AQUACULTURE HERBIVORE OR ONNIVORE. Download PDFInfo
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- ITFI20100198A1 ITFI20100198A1 IT000198A ITFI20100198A ITFI20100198A1 IT FI20100198 A1 ITFI20100198 A1 IT FI20100198A1 IT 000198 A IT000198 A IT 000198A IT FI20100198 A ITFI20100198 A IT FI20100198A IT FI20100198 A1 ITFI20100198 A1 IT FI20100198A1
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- echinoids
- herbivorous
- aquaculture
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- 239000000203 mixture Substances 0.000 title claims description 26
- 238000009472 formulation Methods 0.000 title description 2
- 244000038280 herbivores Species 0.000 title description 2
- 241000894007 species Species 0.000 claims description 26
- 235000013305 food Nutrition 0.000 claims description 13
- 238000009360 aquaculture Methods 0.000 claims description 12
- 244000144974 aquaculture Species 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 235000014103 egg white Nutrition 0.000 claims description 9
- 210000000969 egg white Anatomy 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 8
- 241000252203 Clupea harengus Species 0.000 claims description 7
- 241000208822 Lactuca Species 0.000 claims description 7
- 235000019514 herring Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 241000258120 Paracentrotus lividus Species 0.000 claims description 6
- 235000019733 Fish meal Nutrition 0.000 claims description 5
- 235000019764 Soybean Meal Nutrition 0.000 claims description 5
- 235000021323 fish oil Nutrition 0.000 claims description 5
- 239000004467 fishmeal Substances 0.000 claims description 5
- 235000019512 sardine Nutrition 0.000 claims description 5
- 239000004455 soybean meal Substances 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 241000969489 Loxechinus albus Species 0.000 claims description 3
- 241001530484 Sphaerechinus granularis Species 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims description 3
- 230000003442 weekly effect Effects 0.000 claims description 3
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- 241000237890 Haliotis Species 0.000 claims description 2
- 241000237852 Mollusca Species 0.000 claims description 2
- 241000276719 Oreochromis Species 0.000 claims description 2
- 241000258129 Strongylocentrotus intermedius Species 0.000 claims description 2
- 241001260335 Symphysodon <cichlid> Species 0.000 claims description 2
- 241000276707 Tilapia Species 0.000 claims description 2
- 230000037396 body weight Effects 0.000 claims description 2
- 235000014633 carbohydrates Nutrition 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 239000003925 fat Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 claims description 2
- 239000013505 freshwater Substances 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 241001125046 Sardina pilchardus Species 0.000 claims 1
- 241000257465 Echinoidea Species 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 210000002149 gonad Anatomy 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 241001125048 Sardina Species 0.000 description 4
- 235000015895 biscuits Nutrition 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 244000060234 Gmelina philippensis Species 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
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- 238000002474 experimental method Methods 0.000 description 2
- 239000008240 homogeneous mixture Substances 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000289659 Erinaceidae Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001491708 Macrocystis Species 0.000 description 1
- 241000196252 Ulva Species 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000002710 gonadal effect Effects 0.000 description 1
- 244000144980 herd Species 0.000 description 1
- 238000009533 lab test Methods 0.000 description 1
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- 244000054334 omnivore Species 0.000 description 1
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- 230000002688 persistence Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
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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
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- 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
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- 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
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Birds (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Physiology (AREA)
- Insects & Arthropods (AREA)
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Description
DOMANDA DI BREVETTO PER INVENZIONE INDUSTRIALE DAL TITOLO: PATENT APPLICATION FOR INDUSTRIAL INVENTION WITH THE TITLE:
FORMULAZIONE DI UN MANGIME ALTAMENTE PERFORMANTE PER FORMULATION OF A HIGHLY PERFORMING FOOD FOR
L’ACQUACOLTURA DI SPECIE ERBIVORE OD ONNIVORE THE AQUACULTURE OF HERBIVORE OR OMNIVORE SPECIES
CAMPO DELL’INVENZIONE FIELD OF INVENTION
La presente invenzione si riferisce al campo delle composizioni alimentari per l’acquacoltura di specie erbivore e onnivore e in particolare per l’acquacoltura di echinoidi. The present invention refers to the field of food compositions for the aquaculture of herbivorous and omnivorous species and in particular for the aquaculture of echinoids.
STATO DELL’ARTE STATE OF THE ART
Lo sfruttamento delle risorse alieutiche sta aumentando notevolmente negli ultimi anni, soprattutto in seguito alla crescita delle industrie di lavorazione e trasformazione dei prodotti. The exploitation of fishery resources has been increasing considerably in recent years, especially following the growth of the processing and transformation industries of products.
Anche per ciò che concerne la richiesta di gonadi di riccio di mare, la crescita à ̈ talmente elevata che ha provocato nelle ultime decadi un overfishing delle popolazioni naturali. Also as regards the demand for sea urchin gonads, the growth is so high that in the last few decades it has caused an overfishing of natural populations.
Se inizialmente la “cultura della polpa di riccio†era solo uno “sfizio gustoso†di pochi palati e concentrato solo verso un prodotto fresco e nel periodo estivo (soprattutto in Italia), oggi sono sempre più diffusi in Italia e nel mondo clienti che usano questi prodotti tutto l’anno. If initially the â € œculture of sea urchin pulpâ € was only a â € œtasty smackâ € of a few palates and concentrated only towards a fresh product and in the summer period (especially in Italy), today they are more and more widespread in Italy and in the world of customers. who use these products all year round.
La crescita della domanda e del prezzo da una parte, il tentativo della comunità scientifica di cercare di difendere le popolazioni naturali del riccio marino dall’altra, hanno portato negli ultimi anni a tentare di intensificare sempre più gli allevamenti di questa specie. Il principale consumatore di gonadi di riccio à ̈ il Giappone, nel quale si utilizza il riccio di mare per preparare il sushi più costoso, e il paese che negli anni ’70, ’80 e ’90 ha principalmente esportato il riccio in Giappone à ̈ la California. I ricci di mare infatti hanno costituito una rilevante voce dell’export della California, grazie alla costante domanda proveniente dall’Asia. The growth in demand and price on the one hand, the attempt by the scientific community to try to defend the natural populations of the sea urchin on the other, have led in recent years to try to intensify more and more the breeding of this species. The main consumer of urchin gonads is Japan, where sea urchin is used to prepare the most expensive sushi, and the country that mainly exported in the 70s, 80s and 90s the hedgehog in Japan is California. In fact, sea urchins have been a significant export item in California, thanks to the constant demand from Asia.
La pesca del riccio di mare à ̈ iniziata negli Stati Uniti negli anni settanta con un programma federale di promozione e tale attività à ̈ diventata sempre più redditizia negli anni successivi, anche in considerazione della crescita dello yen nei confronti del dollaro. Ciò ha portato ad una mentalità goldrush, con circa 500 subacquei con licenza addetti alla pesca del riccio di mare in California. Tale sfruttamento delle risorse, mantenuto negli anni ha portato ad un depauperamento degli stock di ricci negli ambienti sfruttati. Fishing for sea urchin began in the United States in the seventies with a federal promotion program and this activity became increasingly profitable in the following years, also in consideration of the growth of the yen against the dollar. This has led to a goldrush mentality, with around 500 licensed divers fishing for sea urchin in California. This exploitation of resources, maintained over the years, has led to an impoverishment of the stocks of sea urchins in the exploited environments.
Diversi sono stati i lavori scientifici inerenti la sperimentazione di mangimi per l’allevamento di echinoidi di specie differenti. Relativamente a quanto fino ad oggi sperimentato, molti mangimi causano variazioni delle caratteristiche organolettiche del prodotto, altri determinano variazioni della colorazione gonadica, tali da rendere il prodotto non commercializzabile e la maggior parte utilizza come costituente le macroalghe il cui uso determina però un elevato impatto nell’ecosistema marino. Tali studi non sono però stati effettuati sul riccio di mare del Mediterraneo Paracentrotus lividus. Inoltre i mangimi fino ad ora formulati non prevedono nella composizione i vegetali terrestri. There have been several scientific works concerning the experimentation of feeds for the breeding of echinoids of different species. With regard to what has been experimented up to now, many feeds cause variations in the organoleptic characteristics of the product, others cause variations in the gonadal color, such as to make the product unmarketable and most use macroalgae as a constituent whose use however determines a high impact in € ™ marine ecosystem. However, such studies have not been carried out on the Mediterranean sea urchin Paracentrotus lividus. Furthermore, the feeds formulated up to now do not include terrestrial plants in their composition.
Ad oggi non esiste in commercio un alimento artificiale utilizzato per la stabulazione e l’ingrasso degli echinoidi e di specie affini; le uniche informazioni disponibili riguardano la somministrazione di macroalghe del genere Macrocystis spp. ed Ulva spp. in allevamenti del riccio del Pacifico Loxechinus albus. L’utilizzo di tali alimenti per il riccio del Mediterraneo risulta impossibile a causa della scarsa presenza di queste specie macroalgali in area mediterranea, mentre l’uso di specie similari comporterebbe un impatto considerevole sull’ecosistema marino. I mangimi comunemente usati negli impianti di piscicoltura non risultano adeguati alle necessità alimentari di P. lividus, sia perché gli echinoidi presentano una fisiologia differente rispetto a quella dei teleostei, sia perché risulta impossibile effettuare il pascolo sulle attuali forme di pellet presenti in commercio, pellet che tra l’altro risultano inadeguati sotto l’aspetto nutritivo. To date, there is no artificial food on the market used for the housing and fattening of echinoids and related species; the only information available concerns the administration of macroalgae of the genus Macrocystis spp. and Ulva spp. in herds of the Pacific hedgehog Loxechinus albus. The use of these foods for the Mediterranean sea urchin is impossible due to the scarce presence of these macroalgal species in the Mediterranean area, while the use of similar species would have a considerable impact on the marine ecosystem. The feeds commonly used in fish farming plants are not adequate for the food needs of P. lividus, both because the echinoids have a different physiology than that of teleosts, and because it is impossible to graze on the current forms of pellets available on the market. , pellets which, among other things, are inadequate from a nutritional point of view.
Problemi analoghi a quelli sopra esposti per l’acquacoltura di echinoidi si presentano anche per l’acquacoltura di altre specie erbivore od onnivore che sono commercialmente interessanti per la loro caratteristiche organolettiche oppure per acquariofilia. Problems similar to those described above for the aquaculture of echinoids also arise for the aquaculture of other herbivorous or omnivorous species which are commercially interesting for their organoleptic characteristics or for aquarists.
Scopo della presente invenzione à ̈ quello di fornire un alimento per l’acquacoltura di echinoidi e di altre specie erbivore e onnivore che abbia un adeguato contenuto nutritivo dato da componenti principali di origine terrestre e che sia adatto a preservare le proprietà organolettiche del prodotto allevato. The purpose of the present invention is to provide a food for the aquaculture of echinoids and other herbivorous and omnivorous species that has an adequate nutritional content given by main components of terrestrial origin and that is suitable for preserving the organoleptic properties of the farmed product. .
SOMMARIO DELL’INVENZIONE SUMMARY OF THE INVENTION
La presente invenzione risolve i problemi suddetti mediante una composizione alimentare per acquacoltura di echinoidi o di altre specie erbivore od onnivore, detta composizione comprende come ingredienti principali albume d’uovo e vegetali terrestri del genere Lactuca. The present invention solves the above problems by means of a food composition for aquaculture of echinoids or other herbivorous or omnivorous species, said composition comprises as main ingredients egg white and terrestrial vegetables of the genus Lactuca.
Il mangime ideato trova applicazione nell’acquacoltura di specie erbivore od onnivore ed in particolare del riccio di mare e specie affini, con il fine di ottenere un prodotto di elevata qualità , data dalla maggiore produzione di tessuto edibile e dal mantenimento delle caratteristiche organolettiche tipiche degli organismi selvatici, come sapore, odore e colore del prodotto. The feed conceived finds application in aquaculture of herbivorous or omnivorous species and in particular of sea urchin and similar species, with the aim of obtaining a high quality product, given by the greater production of edible tissue and the maintenance of the typical organoleptic characteristics wild organisms, such as taste, smell and color of the product.
Negli esperimenti effettuati su Paracentrotus lividus e Sphaerechinus granularis, tale mangime ha dimostrato infatti di possedere proprietà che garantiscono il mantenimento delle caratteristiche organolettiche dell’animale allevato, assicurando al contempo un apporto nutrizionale in grado di generare quantità decisamente maggiori di tessuti edibili rispetto agli organismi non stabulati, con un rapporto medio di circa di 2-5 a 1. In the experiments carried out on Paracentrotus lividus and Sphaerechinus granularis, this feed has in fact shown to possess properties that guarantee the maintenance of the organoleptic characteristics of the farmed animal, while ensuring a nutritional intake capable of generating much greater quantities of edible tissues than organisms. not housed, with an average ratio of about 2-5 to 1.
Il mangime ideato à ̈ di origine naturale; per la sua produzione possono essere infatti utilizzati componenti di scarto del settore agroalimentare. Tale processo consente di contenere i costi di produzione, col reinserimento in un ciclo produttivo di materiali di scarto altrimenti destinati al macero. The food created is of natural origin; in fact, waste components from the agri-food sector can be used for its production. This process allows to contain production costs, with the reintegration into a production cycle of waste materials otherwise destined for pulping.
Il mangime così prodotto ha una notevole resistenza all’acqua, non si sfalda al contatto prolungato con questa, evitando così la dispersione nell’ambiente e garantendo oltre ad un basso impatto ambientale anche una buona efficienza di conversione in sostanza edibile. The food thus produced has a remarkable resistance to water, it does not flake on prolonged contact with it, thus avoiding dispersion in the environment and guaranteeing not only a low environmental impact but also a good conversion efficiency into an edible substance.
BREVE DESCRIZIONE DELLE FIGURE FIG: 1 mostra foto del mangime artificiale secondo l’invenzione. BRIEF DESCRIPTION OF THE FIGURES FIG: 1 shows photo of the artificial feed according to the invention.
FIG. 2 e 3 mostrano grafici delle variazioni del peso delle gonadi, dell’indice gonado-somatico IGS ed infine dalle variazioni del peso totale di esemplari di ricci marini selvatici e alimentati con il mangime dell’invenzione. FIG. 2 and 3 show graphs of the variations of the weight of the gonads, of the gonadal-somatic index IGS and finally of the variations of the total weight of specimens of wild sea urchins fed with the feed of the invention.
FIG. 4 mostra foto di esemplari di ricci marini sottoposti all’ingrasso in vasca con mangime artificiale secondo l’invenzione. FIG. 4 shows photos of specimens of sea urchins subjected to fattening in tanks with artificial feed according to the invention.
DESCRIZIONE DETTAGLIATA DELL’INVENZIONE DETAILED DESCRIPTION OF THE INVENTION
Per ingredienti principali s’intendono i due ingredienti contenuti in maggior quantità percentuale in peso rispetto al totale della composizione. In particolare la quantità à ̈ calcolata sugli ingredienti a crudo. By main ingredients we mean the two ingredients contained in a greater percentage by weight with respect to the total composition. In particular, the quantity is calculated on raw ingredients.
Il mangime artificiale dell’invenzione à ̈ costituito da componenti naturali mescolate a crudo tra loro in proporzioni ben definite e sottoposto a cottura, in modo da ottenere un composto (o biscotto) che possiede un†̃elevata persistenza in acqua (3-5 giorni in base alla temperatura dell’acqua). The artificial feed of the invention is made up of natural components mixed raw together in well-defined proportions and subjected to cooking, in order to obtain a compound (or biscuit) that has a high persistence in water (3-5 days according to the water temperature).
Il mangime ricavato dalla composizione dell’invenzione viene preferibilmente sottoposto a cottura, permettendo così l’ottenimento di un composto (o biscotto) omogeneo di consistenza plastica che viene mantenuta anche quando immerso in acqua. Il biscotto dell’invenzione mantiene la sua consistenza in acqua per 3-5 giorni in dipendenza della temperatura dell’acqua. The feed obtained from the composition of the invention is preferably subjected to cooking, thus allowing the obtaining of a homogeneous compound (or biscuit) with a plastic consistency which is maintained even when immersed in water. The biscuit of the invention maintains its consistency in water for 3-5 days depending on the temperature of the water.
Preferibilmente ai fini della presente invenzione si impiega albume d’uovo fresco; l’albume d’uovo può essere anche ricostituito ad esempio da albume d’uovo liofilizzato e reidratato con acqua (10-20% liofilizzato 20% acqua). Preferably, for the purposes of the present invention, fresh egg white is used; egg white can also be reconstituted, for example, from freeze-dried egg white and rehydrated with water (10-20% freeze-dried 20% water).
Fra i vegetali terrestri del genere Lactuca à ̈ preferita la specie L. sativa, ma altre specie commestibili e commercialmente disponibili possono essere utilizzate altrettanto vantaggiosamente, anche eventualmente miscelate fra loro, per la preparazione della composizione dell’invenzione. Fra le varietà di lattuga impiegabili si possono elencare Lactuca sub. crispa; Lactuca sub. capitata; Lactuca sub. longifolia; Lactuca sub. secalina. Si possono impiegare ottenendo gli stessi risultati sia le foglie fresche che lo scarto fresco. Among the terrestrial plants of the genus Lactuca, the L. sativa species is preferred, but other edible and commercially available species can be used just as advantageously, also possibly mixed together, for the preparation of the composition of the invention. Lactuca sub can be listed among the varieties of lettuce that can be used. crispa; Lactuca sub. happened; Lactuca sub. longifolia; Lactuca sub. secalina. Both fresh leaves and fresh waste can be used with the same results.
Preferibilmente la composizione comprende inoltre altri ingredienti contenenti grassi, carboidrati e proteine di origine ittica o vegetale. In particolare detti ingredienti ulteriori possono essere farina di pesce (preferibilmente da aringa o sardina o altre specie da farina), farina di semi di soia, farina di frumento, olio di pesce (preferibilmente da aringa o sardina), farina di mais e olio di soia. Preferably, the composition further comprises other ingredients containing fats, carbohydrates and proteins of fish or vegetable origin. In particular, said additional ingredients can be fishmeal (preferably from herring or sardine or other flour species), soybean meal, wheat flour, fish oil (preferably from herring or sardine), cornmeal and oil of soy.
Preferibilmente il mangime suddetto non contiene macroalghe. Preferably the aforesaid feed does not contain macroalgae.
La composizione suddetta preferibilmente à ̈ ottenuta per cottura di un impasto consistente nei seguenti ingredienti a crudo: The above composition is preferably obtained by cooking a dough consisting of the following raw ingredients:
45-55% Albume d’uovo fresco o ricostituito, 45-55% Fresh or reconstituted egg white,
30-40% Lactuca sativa, 30-40% Lactuca sativa,
4-6% Farina di pesce (aringa, sardina o altre specie da farina), 4-6% Fish meal (herring, sardine or other flour species),
3.8-4.2% Farina di semi di soia, 3.8-4.2% Soybean meal,
2.8-3.5% Farina di frumento, 2.8-3.5% Wheat flour,
2.4-3.0% Olio di pesce (aringa o sardina), 2.4-3.0% Fish oil (herring or sardine),
0.7-1.2% Farina di mais, 0.7-1.2% Corn flour,
0.8-1.3% Olio di Soia, 0.8-1.3% Soybean Oil,
dove le percentuali indicate sono percentuali in peso rispetto al peso totale dell’impasto crudo. where the percentages indicated are percentages by weight with respect to the total weight of the raw dough.
Ulteriore oggetto della presente invenzione à ̈ un metodo per la preparazione della suddetta composizione, detto metodo comprende la cottura di un impasto omogeneo degli ingredienti crudi. A further object of the present invention is a method for the preparation of the aforesaid composition, said method comprises the cooking of a homogeneous mixture of the raw ingredients.
Detta cottura può essere effettuata ad esempio in forno tradizionale per 2-20 minuti a 60-140°C oppure a microonde a 500-1000 W per 3-7 minuti. Said cooking can be carried out for example in a traditional oven for 2-20 minutes at 60-140 ° C or in the microwave at 500-1000 W for 3-7 minutes.
L’impasto omogeneo degli ingredienti crudi può essere ottenuto mediante un qualunque mezzo che consenta di triturare e mescolare gli ingredienti, preferibilmente si può usare un frullatore. The homogeneous mixture of the raw ingredients can be obtained by any means that allows to grind and mix the ingredients, preferably a blender can be used.
Per la cottura dell’impasto preferibilmente questo viene versato in un contenitore dal fondo piano fino ad ottenere uno strato il cui spessore à ̈ di 2-5 mm, preferibilmente circa 2 mm. Una volta cotto si ottiene un biscotto di consistenza plastica che può essere tagliato in pezzatura di forma qualsiasi. To cook the dough, it is preferably poured into a flat-bottomed container until a layer is obtained whose thickness is 2-5 mm, preferably about 2 mm. Once cooked, a biscuit with a plastic consistency is obtained which can be cut into any size.
La composizione dell’invenzione à ̈ utile per l’acquacoltura di echinoidi, preferibilmente P. lividus, S. granularis, Loxechinus albus e Strongylocentrotus intermedius e di altre specie erbivore od onnivore, aventi esigenze alimentari simili al riccio di mare, fra cui: The composition of the invention is useful for the aquaculture of echinoids, preferably P. lividus, S. granularis, Loxechinus albus and Strongylocentrotus intermedius and other herbivorous or omnivorous species, having food needs similar to the sea urchin, including :
- Specie d’Acqua dolce: specie erbivore ed onnivore utilizzate anche in acquariofilia tra le quali: - Freshwater species: herbivorous and omnivorous species also used in aquariums including:
• Ciprinidi; â € ¢ Cyprinids;
• Ciclidi con particolare attenzione al genere Oreochromis spp. â € ¢ Cichlids with particular attention to the genus Oreochromis spp.
(TILAPIA) Symphysodon spp.; (TILAPIA) Symphysodon spp .;
• Loricaridi; â € ¢ Loricarids;
• Caridina; â € ¢ Caridina;
- Specie Marine: specie erbivore ed onnivore tra le quali: - Marine species: herbivorous and omnivorous species including:
• Mugilidi; â € ¢ Mugilids;
• Molluschi non filtratori, con particolare attenzione ai generi: â € ¢ Non-filtering molluscs, with particular attention to the genera:
(Haliotis spp. e Concholepas spp.); (Haliotis spp. And Concholepas spp.);
• Crostacei Peneidi. â € ¢ Peneaid crustaceans.
Come protocollo nutrizionale per echinoidi o altri invertebrati, preferibilmente il mangime dell’invenzione à ̈ somministrato con cadenza settimanale in quantità pari a 1-4 grammi per individuo (di taglia media 40 gr) allevato. As a nutritional protocol for echinoids or other invertebrates, the feed of the invention is preferably administered weekly in quantities of 1-4 grams per individual (average size 40 g) reared.
Come protocollo nutrizionale per specie ittiche erbivore od onnivore, preferibilmente il mangime dell’invenzione à ̈ somministrato con cadenza giornaliera in quantità pari al 2-6% del peso corporeo in relazione alla loro taglia. Alla luce dei risultati sperimentali ottenuti, il protocollo nutrizionale degli organismi allevati proposto à ̈ costituito dalla somministrazione di un alimento artificiale composto da materie prime naturali e a basso costo che determinano nel caso del riccio marino un incremento delle gonadi di un valore medio di 2 fino ad un massimo di 5 volte rispetto agli esemplari selvatici delle stesse dimensioni, mantenendone le caratteristiche organolettiche. As a nutritional protocol for herbivorous or omnivorous fish species, the feed of the invention is preferably administered daily in quantities equal to 2-6% of body weight in relation to their size. In light of the experimental results obtained, the proposed nutritional protocol of the farmed organisms consists of the administration of an artificial food composed of natural and low-cost raw materials which in the case of the sea urchin determine an increase in the gonads of an average value of 2 up to a maximum of 5 times compared to wild specimens of the same size, maintaining their organoleptic characteristics.
Viste le performance di crescita determinate dal mangime proposto, si può ottenere un abbassamento dei costi di produzione per singola unità , in quanto con il mangime utilizzato un singolo riccio avrebbe una quantità di tessuto edibile pari a quella di tre ricci alimentati con diete alternative, questo senza compromettere le caratteristiche organolettiche del prodotto. Si ottiene un abbassamento dei costi sostenuti per alimentare gli animali in fase di stabulazione poiché la maggiore percentuale delle sostanze che costituiscono il mangime deriva da scarti dell’industria agroalimentare. Inoltre il mangime presenta scarsa disgregabilità in acqua e dunque un minore impatto per l’ambiente. Given the growth performance determined by the proposed feed, it is possible to obtain a lowering of production costs per single unit, as with the feed used a single hedgehog would have an amount of edible tissue equal to that of three hedgehogs fed with alternative diets, this without compromising the organoleptic characteristics of the product. A lowering of the costs incurred to feed the animals in the stable phase is obtained since the greater percentage of the substances that make up the feed derives from waste from the agri-food industry. Furthermore, the feed has little disintegration in water and therefore a lower impact on the environment.
La presente invenzione potrà essere meglio compresa alla luce dei seguenti esempi realizzativi. The present invention can be better understood in the light of the following embodiment examples.
PARTE SPERIMENTALE EXPERIMENTAL PART
Esempio 1 - Preparazione del mangime Example 1 - Preparation of the feed
Composizione a crudo: 50% Albume d’uovo, 33.3% Lactuca sativa, 4.8% Farina di pesce (aringhe), 4.2% Farina di semi di soia, 3.2% Farina di frumento, 2.7% Olio di pesce (aringhe); 0.9% Glutine di mais; 1.1% Olio di Soia. Raw composition: 50% Egg white, 33.3% Lactuca sativa, 4.8% Fish meal (herring), 4.2% Soybean meal, 3.2% Wheat flour, 2.7% Fish oil (herring); 0.9% Corn gluten; 1.1% Soybean Oil.
Le varie parti sono stata mescolate tra di loro, in base alle proporzioni suddette, tramite l’utilizzo di un frullatore. Una volta omogeneizzato l’impasto à ̈ stato posto in un contenitore dal fondo piano, riempito fino al raggiungimento di uno spessore pari a 2 mm. In seguito il composto à ̈ stato cotto ad un temperatura di 100°C per 10 minuti, dopo la cottura il composto, che ha assunto una consistenza elastica, à ̈ stato tagliato in quadrati di 4 cm di lato ed à ̈ così pronto per essere somministrato agli echinoidi. Il mangime può essere conservato a -20°C per 3 mesi. La figura 1 mostra foto del mangime ottenuto con il procedimento sopra descritto. The various parts were mixed together, according to the above proportions, using a blender. Once homogenized, the mixture was placed in a container with a flat bottom, filled to a thickness of 2 mm. The mixture was then cooked at a temperature of 100 ° C for 10 minutes, after cooking the mixture, which took on an elastic consistency, was cut into 4 cm squares and is ready for be administered to echinoids. The feed can be stored at -20 ° C for 3 months. Figure 1 shows photos of the feed obtained with the procedure described above.
Esempio 2 - Prove sperimentali di alimentazione di P. lividus. Example 2 - Experimental evidence of feeding of P. lividus.
Le prove di laboratorio sull’alimentazione del riccio di mare sono state effettuate attraverso una serie di esperimenti di stabulazione sugli adulti, della durata di tre mesi ciascuno, utilizzando il mangime oggetto di brevetto che, come riportato nei grafici delle figure 2-3, ha determinato un’ottima performance di crescita calcolata in base alle variazioni del peso delle gonadi, dell’indice gonado-somatico IGS ovvero del rapporto tra il peso delle gonadi ed il peso totale dell’individuo ed infine dalle variazioni del peso totale degli individui oggetto di studio. The laboratory tests on the feeding of the sea urchin were carried out through a series of housing experiments on adults, lasting three months each, using the patented feed which, as shown in the graphs of figures 2-3, determined an excellent growth performance calculated on the basis of changes in the weight of the gonads, the gonadal-somatic index IGS or the ratio between the weight of the gonads and the total weight of the individual and finally the changes in the total weight of the individuals under study.
L’alimento à ̈ stato somministrato con cadenza settimanale con quantità pari a 2 grammi ad esemplare. In figura 4 sono mostrate foto degli esemplari ingrassati con questo protocollo nutrizionale. Dalla foto si vede come la colorazione delle gonadi à ̈ rimasta inalterata. The food was administered on a weekly basis with an amount equal to 2 grams per specimen. Figure 4 shows photos of the specimens fattened with this nutritional protocol. From the photo you can see how the color of the gonads remained unchanged.
Claims (10)
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| ITFI2010A000198A IT1402327B1 (en) | 2010-09-20 | 2010-09-20 | FORMULATION OF AN HIGHLY PERFORMING FEED FOR SPECIES AQUACULTURE HERBIVORE OR ONNIVORE. |
| PCT/IB2011/054118 WO2012038892A1 (en) | 2010-09-20 | 2011-09-20 | High-performance feedstuff formulation for aquaculture of herbivorous and omnivorous species |
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| ITFI2010A000198A IT1402327B1 (en) | 2010-09-20 | 2010-09-20 | FORMULATION OF AN HIGHLY PERFORMING FEED FOR SPECIES AQUACULTURE HERBIVORE OR ONNIVORE. |
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| CN103966285A (en) * | 2013-01-30 | 2014-08-06 | 大连海洋大学 | Preparation method and application of sea urchin-derived bacillus polymyxa antineoplastic active protein |
| CN104286433A (en) * | 2014-09-01 | 2015-01-21 | 凤阳县兴科农业生态发展有限公司 | Disease control and yield increase tilapia feed and making method thereof |
| JP2016187337A (en) * | 2015-03-27 | 2016-11-04 | 国立大学法人北海道大学 | Feed for sea urchins |
| CN107466916A (en) * | 2017-08-11 | 2017-12-15 | 天津市金水族水产养殖有限公司 | A kind of mating system of the seven color angle fish suitable for family |
| CN109198304A (en) * | 2018-11-02 | 2019-01-15 | 河北大学 | It is a kind of China rice shrimp at shrimp feed and preparation method thereof |
| JP7249026B2 (en) * | 2019-03-27 | 2023-03-30 | 公立大学法人宮城大学 | sea urchin breeding or farming method |
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| WO2012038892A1 (en) | 2012-03-29 |
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