NO174794B - Soft dry liner, especially for use as a weaning liner, and process for making it - Google Patents
Soft dry liner, especially for use as a weaning liner, and process for making it Download PDFInfo
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- NO174794B NO174794B NO922385A NO922385A NO174794B NO 174794 B NO174794 B NO 174794B NO 922385 A NO922385 A NO 922385A NO 922385 A NO922385 A NO 922385A NO 174794 B NO174794 B NO 174794B
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- feed
- weaning
- flour
- particle size
- fat
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- 238000000034 method Methods 0.000 title claims description 19
- 230000008569 process Effects 0.000 title description 7
- 239000002245 particle Substances 0.000 claims description 33
- 235000013312 flour Nutrition 0.000 claims description 32
- 241000251468 Actinopterygii Species 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000019733 Fish meal Nutrition 0.000 claims description 8
- 239000004467 fishmeal Substances 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 6
- 239000011230 binding agent Substances 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- 235000013343 vitamin Nutrition 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 229930003231 vitamin Natural products 0.000 claims description 5
- 239000011782 vitamin Substances 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 17
- 102000004169 proteins and genes Human genes 0.000 description 17
- 108090000623 proteins and genes Proteins 0.000 description 17
- 241001494479 Pecora Species 0.000 description 16
- 241000269980 Pleuronectidae Species 0.000 description 11
- 235000019688 fish Nutrition 0.000 description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 239000000843 powder Substances 0.000 description 7
- 238000005054 agglomeration Methods 0.000 description 6
- 230000002776 aggregation Effects 0.000 description 6
- 230000006378 damage Effects 0.000 description 6
- 239000002184 metal Substances 0.000 description 6
- 229910052751 metal Inorganic materials 0.000 description 6
- 206010057248 Cell death Diseases 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 208000035404 Autolysis Diseases 0.000 description 4
- 150000001412 amines Chemical class 0.000 description 4
- 230000000035 biogenic effect Effects 0.000 description 4
- 238000011109 contamination Methods 0.000 description 4
- 210000002249 digestive system Anatomy 0.000 description 4
- 238000009313 farming Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 230000028043 self proteolysis Effects 0.000 description 4
- 241000238582 Artemia Species 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- 241000238017 Astacoidea Species 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- 241000277331 Salmonidae Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000002739 metals Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000019612 pigmentation Effects 0.000 description 2
- KIDHWZJUCRJVML-UHFFFAOYSA-N putrescine Chemical compound NCCCCN KIDHWZJUCRJVML-UHFFFAOYSA-N 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- DZGWFCGJZKJUFP-UHFFFAOYSA-N tyramine Chemical compound NCCC1=CC=C(O)C=C1 DZGWFCGJZKJUFP-UHFFFAOYSA-N 0.000 description 2
- 241000238426 Anostraca Species 0.000 description 1
- 102000014914 Carrier Proteins Human genes 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000005700 Putrescine Substances 0.000 description 1
- 241000157468 Reinhardtius hippoglossoides Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000005667 attractant Substances 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 230000008953 bacterial degradation Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 108091008324 binding proteins Proteins 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003026 cod liver oil Substances 0.000 description 1
- 235000012716 cod liver oil Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000011164 primary particle Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000003685 thermal hair damage Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 229960003732 tyramine Drugs 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Marine Sciences & Fisheries (AREA)
- Insects & Arthropods (AREA)
- Birds (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
- Diaphragms For Electromechanical Transducers (AREA)
- Crystals, And After-Treatments Of Crystals (AREA)
- Electrical Discharge Machining, Electrochemical Machining, And Combined Machining (AREA)
- Materials For Medical Uses (AREA)
- Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
- Pens And Brushes (AREA)
Description
Den foreliggende oppfinnelse vedrører et mykt tørrfår, på basis av fiskemel og eventuelt inneholdende vitaminer og mineraler og med et vanninnhold på under 14 vekt%, særlig til bruk som avvendingsf6r ("Weaning"-får) til fiskeyngel ved overgang fra levendefår til formulert får. The present invention relates to a soft dry sheep, based on fishmeal and possibly containing vitamins and minerals and with a water content of less than 14% by weight, particularly for use as weaning sheep ("weaning" sheep) for fish fry when transitioning from live sheep to formulated sheep.
I tillegg vedrører oppfinnelsen en fremgangsmåte til fremstilling av fåret. In addition, the invention relates to a method for producing the sheep.
Oppdrett av laks og ørret har pågått i Norge i mange år, og slik oppdrett er blitt en betydelig næring. I de senere år har man også interessert seg for oppdrett av marine fiskearter, d.v.s. fiskearter som kun lever i sjøvann, såsom kveite, piggvar og torsk. Problemene med fåring av larver og yngel av slike marine fiskearter er imidlertid vesentlig større enn med problemene med fåring av larver og yngel av laks og ørret. Farming of salmon and trout has been going on in Norway for many years, and such farming has become a significant industry. In recent years, there has also been an interest in the farming of marine fish species, i.e. fish species that only live in seawater, such as halibut, turbot and cod. The problems with feeding larvae and fry of such marine fish species are, however, significantly greater than with the problems with feeding larvae and fry of salmon and trout.
Yngel av kveite og andre marine fiskearter fåres den første tiden med byttedyr, såsom artemiakreps og rotatorier. Etter en tids foring med levendefår, går man over til et formulert får, som i bransjen ofte er kalt "weaning"-får. Fry of halibut and other marine fish species are raised in the first period with prey, such as artemia crayfish and rotaries. After a period of feeding with live sheep, you switch to a formulated sheep, which in the industry is often called "weaning" sheep.
Tørrfåret ifølge oppfinnelsen er kjennetegnet ved de trekk som fremgår av karakteristikken i krav 1. The dry sheep according to the invention is characterized by the features that appear in the characteristic in claim 1.
Fremgangsmåten til fremstillingen av tørrfåret kjennetegnes ved de trekk som fremgår av karakteristikken i krav 3. The process for the production of the dry sheep is characterized by the features that appear in the characteristic in claim 3.
For å oppnå de ønskede effekter med anrikningsfår til bruk for artemia må det stilles spesielle krav til følgende faktorer: In order to achieve the desired effects with enrichment sheep for use for artemia, special requirements must be placed on the following factors:
a) mikroniseringsteknikk for, a) micronization technique for,
b) partikkelstørrelse for, og b) particle size for, and
c) kvaliteten til, det mel, som skal mikroniseres. c) the quality of the flour to be micronised.
a) Mikroniseringsteknikk: a) Micronization technique:
Fiskemel er et medium som fremskaffer stor slitasje i Fishmeal is a medium that causes a lot of wear and tear
bearbeidingsapparaturen. En mikroniseringsteknikk, som er basert på at metalliske knusningsorganer skal bryte ned melpartiklene til mindre enn 10 (im, kan gi uheldige kvalitetsfor-ringelser, såsom metallkontaminering og varmeskader på pro-duktet . the processing equipment. A micronisation technique, which is based on metallic crushing devices breaking down the flour particles to less than 10 µm, can cause adverse quality deterioration, such as metal contamination and heat damage to the product.
En metallkontaminering vil lett kunne gi uønsket høye konsentrasjoner av metaller i fåret. I tillegg vil metallene virke prooksiderende på fett og protein. Friksjonsvarme, som lokalt oppstår i kontaktflaten mellom metall og mel vil lett forringe proteinkvaliteten og/eller oksidere fettet. Fett-protein-interaksjoner er også uheldige effekter som kan følge av opptredende kontaminering i kombinasjon med opptredende lokal friksjonsvarme. A metal contamination could easily produce undesirably high concentrations of metals in the sheep. In addition, the metals will have a pro-oxidizing effect on fat and protein. Frictional heat, which occurs locally in the contact surface between metal and flour, will easily deteriorate the protein quality and/or oxidize the fat. Fat-protein interactions are also unfortunate effects that can result from occurring contamination in combination with occurring local frictional heat.
Den eneste kommersielle mølletype som i øyeblikket kan oppfylle de krav som man må sette til mikroniseringen, er den såkalte jet-møllen eller pulver/pulver-kollisjonsmølle (eks-empel: Alpines mølle AFG). Denne mølleteknikken er basert på at trykkluft eller trykk-nitrogen (eventuelt i kombinasjon med flytende nitrogen) får melpartiklene til å kollidere med hver-andre. På denne måte reduseres faren for metallkontaminering, og i tillegg vil en tilførsel av store mengder ekspanderende The only commercial mill type that can currently meet the requirements that must be set for micronisation is the so-called jet mill or powder/powder collision mill (example: Alpine's mill AFG). This milling technique is based on compressed air or pressurized nitrogen (possibly in combination with liquid nitrogen) causing the flour particles to collide with each other. In this way, the risk of metal contamination is reduced, and in addition, a supply of large amounts of expanding
trykkluft/nitrogen hindre lokal oppvarming av pulveret. Compressed air/nitrogen prevent local heating of the powder.
b) Partikkelstørrelsen: b) The particle size:
Sju til åtte timer før utfåringen tilføres byttedyrene, Seven to eight hours before execution, the prey animals are fed,
dvs. levendef6ret, anrikningsf6r for derved å bedre nærings-verdien for fiskeyngelen. Mikronisert sildemel (fiskemel) av høy kvalitet med gjennomsnittlig partikkelstørrelse CI50-7 Jim og dgg=25 |im har vist seg å være et utmerket anrikningsf or til i.e. live feed, enrichment feed to thereby improve the nutritional value for the fish fry. High-quality micronized herring meal (fish meal) with an average particle size of CI50-7 Jim and dgg=25 µm has proven to be an excellent enrichment feed for
artemia. artemia.
Man har funnet at kvaliteten av artemiakreps ble meget god ved bruk av det mikroniserte kvalitetsmel som anrikningsf or. It has been found that the quality of brine shrimp was very good when the micronized quality meal was used as an enrichment feed.
En annen vesentlig effekt som ble observert, var at antall kveiteyngel med pigmenteringsfeil var ubetydelig ved bruk av kreps som var anriket på det mikroniserte mel. Den ernæringsmessige kvalitet på anrikningsf6ret fant man også hadde betydning for pigmenteringen. Videre fant man at partiklene måtte være tilstrekkelig små for at næringskvaliteten skulle kunne utnyttes. Another significant effect observed was that the number of halibut fry with pigmentation defects was negligible when crayfish enriched with the micronized meal were used. The nutritional quality of the enrichment food was also found to be important for the pigmentation. Furthermore, it was found that the particles had to be sufficiently small for the nutritional quality to be utilised.
c) Melkvaliteten: c) The flour quality:
Kvaliteten på melet har man funnet å være avgjørende for The quality of the flour has been found to be decisive
å kunne lykkes med anrikningsf6ret. For det første må fisken, som melet fremstilles av, være fersk. Innholdet av flyktig nitrogen i fisken må derfor være lavere enn 40 mgN/100 g. to be able to succeed with the enrichment process. Firstly, the fish from which the flour is made must be fresh. The content of volatile nitrogen in the fish must therefore be lower than 40 mgN/100 g.
For det annet må fiskeproteinenes kvalitet bevares best mulig under fremstillingen av melet. Dette kan ivaretas ved å hindre autolyse i fiskemassen før og under fremstillingen av melet, samt ved å unngå at det oppstår høye temperaturer i kritiske faser i fremstillingsprosessen, noe som ellers vil skade proteinet. Secondly, the quality of the fish proteins must be preserved as best as possible during the production of the flour. This can be ensured by preventing autolysis in the fish mass before and during the production of the meal, as well as by avoiding high temperatures occurring in critical phases of the production process, which would otherwise damage the protein.
En prosess som gir mel med tilfredsstillende kvalitet kjennetegnes ved: at limvannet, som blir en del av melet, geldanner når det oppbevares ved +2 - +4°C. A process that produces flour of satisfactory quality is characterized by: that the glutinous water, which becomes part of the flour, gels when stored at +2 - +4°C.
at den vannløselige delen av proteinet i melet settes lavt, that the water-soluble part of the protein in the flour is set low,
at innholdet av biogene aminer i melet settes lavt, that the content of biogenic amines in the flour is set low,
at biologisk sann fordøyelighet for melet settes høyt, at pH i melet settes relativ høyt, og that biologically true digestibility for the flour is set high, that the pH in the flour is set relatively high, and
at fettinnholdet i melet settes lavt. that the fat content in the flour is set low.
Melpartiklenes elastisitet øker med økende fettinnhold. For at mikroniseringen skal foregå tilfredsstillende, må imidlertid elastisiteten være tilstrekkelig lav. Dette betyr at fettinnholdet i melet ikke bør være høyere enn 10%. The elasticity of the flour particles increases with increasing fat content. However, for the micronization to take place satisfactorily, the elasticity must be sufficiently low. This means that the fat content of the flour should not be higher than 10%.
Dersom fisken, som anvendes som råstoff, gis muligheter til å autolysere før eller under fremstilling av melet, vil dette medføre en pH-senkning. Relativ høy pH i melet, dvs. pH på 6-7,5 og særlig pH på 6,5-7, er derfor en indikasjon på liten autolyse, og at proteinoppbyggingen i melet er mer lik utgangspunktet for proteinoppbyggingen i fisken. If the fish, which is used as raw material, is given opportunities to autolyse before or during the production of the flour, this will result in a decrease in pH. A relatively high pH in the flour, i.e. a pH of 6-7.5 and especially a pH of 6.5-7, is therefore an indication of little autolysis, and that the protein build-up in the flour is more similar to the starting point for the protein build-up in the fish.
Det er også viktig at proteinene ikke blir påført ter-misk skade under kritiske faser i fremstillingsprosessen. Slike skader senker den biologiske fordøyelighet av proteinet. Det er en kjent metode for karakterisering av melets kvalitet. En høy kvalitetsverdi, dvs. en kvalitetsverdi høyere enn 92%, indikerer liten varmeskade på proteinet. It is also important that the proteins are not subjected to thermal damage during critical phases in the manufacturing process. Such damage lowers the biological digestibility of the protein. It is a known method for characterizing the flour's quality. A high quality value, i.e. a quality value higher than 92%, indicates little heat damage to the protein.
Marine fiskearter som i hovedsak ernærer seg på levende f6r, er svært følsomme for biogene aminer, som representerer bakterielle nedbrytningsstoffer fra aminosyrer. Følgelig vil innholdet av biogene aminer gi indikasjoner på autolytisk og bakteriell nedbrytning av proteinene før og under fremstilling av melet. Innholdet av hvert av de biogene aminer histamin, putrescin og tyramin bør ikke overskride 0,04 g/kg mel mens innholdet av cadavarin ikke bør være over 0,4 g/kg mel. Marine fish species that mainly feed on live prey are very sensitive to biogenic amines, which represent bacterial breakdown substances from amino acids. Consequently, the content of biogenic amines will give indications of autolytic and bacterial degradation of the proteins before and during the production of the flour. The content of each of the biogenic amines histamine, putrescine and tyramine should not exceed 0.04 g/kg flour, while the content of cadavarin should not exceed 0.4 g/kg flour.
Hvor mye av melets protein, som er vannløselig, er også en indikasjon på autolysegrad, eller proteolytisk aktivitet, før og under fremstilling av melet. Lavt innhold av vannløse-lige komponenter i f6ret gir mindre lekkasje av f6r, bedre utnyttelse av for, og derved mindre miljøbelastning i opp-drettsanlegget. Innholdet av vannløselig protein i melet fra hel fisk anses for å være lavt når det er mindre enn 25%. How much of the flour's protein, which is water-soluble, is also an indication of the degree of autolysis, or proteolytic activity, before and during the production of the flour. A low content of water-soluble components in the fodder results in less leakage of fodder, better utilization of fodder, and thereby less environmental impact in the farming facility. The content of water-soluble protein in the meal from whole fish is considered to be low when it is less than 25%.
En ytterligere indikasjon på lav autolysegrad under fiskemelprosessen er limvannets konsistens. Dersom limvannet danner gel ved nedkjøling mot +2 til +4°C, betyr dette at fiskens bindeproteiner (collagener) er bevart gjennom kokepro-sessen. Limvann, som danner slik gel ved nedkjøling, utgjør en viktig bestanddel under fremstillingen av det myke tørrforet. A further indication of a low degree of autolysis during the fishmeal process is the consistency of the glue water. If the glue water forms a gel when cooled to +2 to +4°C, this means that the fish's binding proteins (collagen) have been preserved through the cooking process. Glue water, which forms such a gel on cooling, is an important component during the production of the soft dry lining.
Nødvendigheten av god proteinkvalitet begrunnes med at det kan se ut som om visse typer larver og yngel på et tidlig stadium må absorbere en del proteiner direkte for intracellu-lær omdanning. De er med andre ord ikke i stand til å bryte proteinene ned til mindre peptider og aminosyrer i fordøyel-seskanalen for så å bygge dem opp igjen. Dette kan muligens forklare at kveiteyngelen må f6res på byttedyr den første tiden. The necessity of good protein quality is justified by the fact that it may appear that certain types of larvae and fry at an early stage must absorb a number of proteins directly for intracellular transformation. In other words, they are unable to break down the proteins into smaller peptides and amino acids in the digestive tract and then build them up again. This could possibly explain that the halibut fry must be fed on prey in the first period.
Når kveiteyngel eller andre marine arter skal avvennes fra fdring med byttedyr på yngelstadiet, må det stilles be-stemte krav til avvenningsforet, bestemt ut fra art og ut-viklingstrinn. Det vil si at avvenningsf6ret bør ha riktig innhold av protein, fett og karbohydrat, ha et riktig mineral-og vitamininnhold, ha en egnet partikkelstørrelse, og partiklene bør være myke og fri for skarpe partikler, som kan skade fordøyelsessystemet. Videre bør partiklene beholde sin form under mating, gi den ønskede lave lekkasje til omgivelsene og ha tilfredsstillende synkehastighet. When halibut fry or other marine species are to be weaned from feeding with prey at the fry stage, specific requirements must be placed on the weaning feed, determined on the basis of species and stage of development. This means that the weaning feed should have the right content of protein, fat and carbohydrate, have the right mineral and vitamin content, have a suitable particle size, and the particles should be soft and free of sharp particles, which can damage the digestive system. Furthermore, the particles should retain their shape during feeding, provide the desired low leakage to the surroundings and have a satisfactory sink rate.
Med utgangspunkt i anrikningsf6ret ble det fremstilt et mykt tørrfor, som tilfredsstilte ovennevnte krav. Starting from the enrichment feed, a soft dry feed was produced which satisfied the above requirements.
F6ret bestod i følgende bestanddeler: The feed consisted of the following components:
a) mikronisert mel av tilsvarende type og kvalitet som ble benyttet til anrikningsfor, b) marint fett (tran og fiskeoljer) eller marint fett kombinert med vegetabilsk fett, a) micronized flour of a similar type and quality that was used for enrichment, b) marine fat (cod liver oil and fish oils) or marine fat combined with vegetable fat,
c) eventuelt vitaminer og mineraler, og c) possibly vitamins and minerals, and
d) limvannkonsentrat av høy kvalitet (er geldannende i d) glue water concentrate of high quality (is gel-forming i
området +4 til +2°C). range +4 to +2°C).
Det ble også gjort forsøk med å blande smaksattrak-tanter, uten at dette hadde negativ innvirkning på fSrfrem-stillingen. Attempts were also made to mix taste attractants, without this having a negative impact on the fSrfrem position.
Med disse bestanddeler ble det fremstilt flere typer mykt tørrfor inneholdende mindre enn 12 vekt% vann, uten karbohydrater, og i form av rognaktige partikler i størrelses-orden 0,2-1,5 mm. With these ingredients, several types of soft dry fodder were produced containing less than 12% by weight of water, without carbohydrates, and in the form of roe-like particles in the order of 0.2-1.5 mm in size.
Forsøksmessig fant man at fettinnholdet i foret kunne varieres fritt i området 15-35%. Videre fant man at når kun rå fiskeolje anvendes, bør innholdet av frie fettsyrer være lavere enn 1,5%. Experimentally, it was found that the fat content in the feed could be freely varied in the range of 15-35%. Furthermore, it was found that when only raw fish oil is used, the content of free fatty acids should be lower than 1.5%.
F6ret beholdt sin form i oppdrettskarene og ga liten lekkasje til omgivelsene (10-20 vekt% etter 30 minutter i The feed retained its shape in the rearing vessels and gave little leakage to the environment (10-20% by weight after 30 minutes in
vann). water).
Ved foretatte forsøk viste det seg at kveiteyngel i to oppdrettsanlegg foretrakk klart dette foret fremfor kommersielt "weaning"-f6r. During trials, it turned out that halibut fry in two farms clearly preferred this feed to commercial "weaning" feed.
Under fSringen snappet kveiteyngelen det myke tørrforet umiddelbart, i motsetning til kommersielt "weaning"-f6r som ble spyttet ut igjen flere ganger før kveiteyngelen til slutt greide å svelge det. During weaning, the halibut fry grabbed the soft dry feed immediately, unlike commercial "weaning" feed which was spit out several times before the halibut fry finally managed to swallow it.
For å oppnå den ønskede partikkelform og mykhet ble det anvendt en såkalt agglomereringsteknikk. Den går ut på at mindre partikler bygges opp til større partikler ved hjelp av skjærkrefter og bindemidler som enten tilføres separat eller som er til stede i partiklene/pulveret. In order to achieve the desired particle shape and softness, a so-called agglomeration technique was used. It involves smaller particles being built up into larger particles with the help of shear forces and binders which are either supplied separately or which are present in the particles/powder.
Faktorer som har betydning for om man skal lykkes med agglomereringsteknikken er følgende: partikkelstørrelse og form til primærpartikkel kontra- agglomerert partikkel, Factors that are important for whether one is to succeed with the agglomeration technique are the following: particle size and shape of the primary particle versus agglomerated particle,
hvilke bindemidler som naturlig er tilstede, eller som which binders are naturally present, or which
må tilføres partiklene under agglomereringen, must be added to the particles during agglomeration,
- hvordan og med hvilken styrke skjærkreftene tilføres pulvermassen som skal agglomereres. - how and with what strength the shear forces are applied to the powder mass to be agglomerated.
Av kjente agglomereringsmetoder kan nevnes roterende tallerken, roterende kniver, og luft/gass-oppvirvlingsteknikk (fluidisering). Known agglomeration methods include rotating plates, rotating knives, and air/gas stirring techniques (fluidization).
Den viktigste forutsetning er at mikroniseringsmåte, partikkelstørrelse, kvalitet på mel og limvannskonsentrat, samt nødvendig fettmengde, gir en agglomererbar masse, uten tilsetning av fremmedstoffer. Ved å bevare fiskens naturlige collagener gjennom fiskemelprosessen oppnås dette. The most important prerequisite is that the method of micronisation, particle size, quality of flour and glue water concentrate, as well as the required amount of fat, give an agglomerable mass, without the addition of foreign substances. By preserving the fish's natural collagens through the fishmeal process, this is achieved.
Forsøk viser at det agglomererte myke tørrfår kunne gjendannes etter mekanisk belastning. Deformering av det myke for ved press krevde bare at man foretok litt omrøring i pulvermassen, hvorved de rognaktige agglomerater derved ble gjendannet. Experiments show that the agglomerated soft dry sheep could be restored after mechanical stress. Deformation of the soft lining by pressure only required a little stirring in the powder mass, whereby the roe-like agglomerates were thereby restored.
Agglomereringsteknikken funksjonerte bedre dess finere melet var mikronisert. Det har vist seg at pulver med gjennomsnittlig parikkelstørrelse, d50/ på over 50 \ im ga dårligere The agglomeration technique worked better the finer the flour was micronised. It has been shown that powders with an average particle size, d50/ of more than 50 µm performed worse
agglomerering. agglomeration.
Fordelene ved bruk av det myke tørrfor, eksempelvis som avvenningsf6r, kan oppsummeres som følger: - Kveiteyngelen foretrakk det myke tørrfor fremfor kommersielt f6r ved forsøk foretatt hos to forskjellige oppdrettere. Ettertørking, som er nødvendig ved bruk av kjente fSrprodukter, gir hardere partikler, samt fare for oksidering og/eller interaksjon mellom fett og proteiner. Det myke tørrfåret derimot behøver ikke The advantages of using the soft dry fodder, for example as a weaning fodder, can be summarized as follows: - The halibut fry preferred the soft dry fodder to commercial fodder in trials carried out by two different breeders. Post-drying, which is necessary when using known food products, produces harder particles, as well as the risk of oxidation and/or interaction between fats and proteins. The soft dry sheep, on the other hand, does not need to
ettertørkes. dried afterwards.
- Overlevelsen og kvaliteten på kveiteyngelen viste seg å være meget god hos den oppdretteren som benyttet det myke tørrfor som "weaning"-f6r. Den oppnådde høye overlevelse av kveiteyngel må tilskrives forets kvalitet. Det var ingen skarpe benpartikler i foret, noe som ellers kunne skade fordøyelsessystemet til yngelen, og dette kan være en av årsakene til den høye grad av - The survival and quality of the halibut fry turned out to be very good for the breeder who used the soft dry fodder as "weaning" fodder. The achieved high survival of halibut fry must be attributed to the quality of the forage. There were no sharp bone particles in the feed, which could otherwise damage the fry's digestive system, and this may be one of the reasons for the high rate of
overlevelse. survival.
- Fåret ble ikke tilsatt karbohydrater. - No carbohydrates were added to the sheep.
- Fettet ble blandet inn i f6ret ved lav temperatur. Faren for fett-protein interaksjon og oksidering kunne dermed reduseres betydelig. - The fat was mixed into the feed at a low temperature. The risk of fat-protein interaction and oxidation could thus be significantly reduced.
Det er viktig at den eller de partikler, som yngelen fortærer, må inneholde de rette næringsstoffer. Statistisk sett vil en agglomerert partikkel av et finmikronisert mel inneholde et rikere utvalg av næringsstoffer enn en tilfeldig melpartikkel med agglomeratets størrelse. Begge partikkeltyper vil fortrenge samme volum i yngelens fordøyelsessystem. For-døyelsessystemets volum begrenser fiskeyngelens ffirinntak. It is important that the particle(s) that the fry consume must contain the right nutrients. Statistically speaking, an agglomerated particle of a finely micronized flour will contain a richer selection of nutrients than a random flour particle of the agglomerate's size. Both particle types will displace the same volume in the fry's digestive system. The volume of the digestive system limits the fry's intake.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO922385A NO174794B (en) | 1991-03-14 | 1992-06-18 | Soft dry liner, especially for use as a weaning liner, and process for making it |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO911008A NO172472C (en) | 1991-03-14 | 1991-03-14 | PROCEDURE AND PROCEDURE FOR MANUFACTURING THEREOF |
| NO922385A NO174794B (en) | 1991-03-14 | 1992-06-18 | Soft dry liner, especially for use as a weaning liner, and process for making it |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| NO922385D0 NO922385D0 (en) | 1992-06-18 |
| NO922385L NO922385L (en) | 1992-09-15 |
| NO174794B true NO174794B (en) | 1994-04-05 |
| NO174794C NO174794C (en) | 1994-07-13 |
Family
ID=19893955
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO911008A NO172472C (en) | 1991-03-14 | 1991-03-14 | PROCEDURE AND PROCEDURE FOR MANUFACTURING THEREOF |
| NO922385A NO174794B (en) | 1991-03-14 | 1992-06-18 | Soft dry liner, especially for use as a weaning liner, and process for making it |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO911008A NO172472C (en) | 1991-03-14 | 1991-03-14 | PROCEDURE AND PROCEDURE FOR MANUFACTURING THEREOF |
Country Status (5)
| Country | Link |
|---|---|
| AU (1) | AU1447792A (en) |
| DK (1) | DK172140B1 (en) |
| GB (1) | GB2273032B (en) |
| NO (2) | NO172472C (en) |
| WO (1) | WO1992016115A1 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO179731C (en) * | 1994-07-01 | 1998-04-02 | Sildolje & Sildemelind Forsk | Process for the preparation of a nutritional product based on fish feed |
| GR1001987B (en) * | 1994-12-09 | 1995-10-11 | Antonios Komis | Liquid nutrition of planktonic organisms, rotifers (branchius plicatilis) and artemiae (artemia sp.) in the form of a pre-emulsion for the cultivation and enrichment of the said organisms before their consumption by the larvas of sea fish or canceroids.. |
| WO1997042836A1 (en) * | 1996-05-10 | 1997-11-20 | Aquatic Feeds Aps | Dry fish feed and method of preparing same |
| SE507743C2 (en) * | 1996-11-07 | 1998-07-06 | Alfa Laval Ab | Procedure for continuous production of dry food for seafood |
| GB9904162D0 (en) * | 1999-02-23 | 1999-04-14 | Austevoill Fiskef R As | Process |
| FR2793114B1 (en) | 1999-04-21 | 2002-11-29 | Agronomique Inst Nat Rech | COMPLETE FEED FOR FISH LARVAE AND PROCESS FOR PREPARING SAME |
| US6645536B2 (en) | 2001-03-29 | 2003-11-11 | Mississippi State University | Micro-particulate microbound diet for the culture of larval fish and crustaceans |
| DE10118979A1 (en) * | 2001-04-18 | 2002-11-14 | Markus Miller | Process for the production of easily soluble agglomerates from a particularly poorly soluble bulk material |
| CA2480028A1 (en) * | 2002-03-22 | 2003-10-02 | Biomar Group | Feed pellets and a method for manufacture of said pellets |
| GB0225503D0 (en) * | 2002-11-01 | 2002-12-11 | Zoolife Internat Ltd | Gel feed |
| TW200911131A (en) * | 2007-01-10 | 2009-03-16 | Blue Limit As | Feed composition for aquatic organisms |
| DE102011104444A1 (en) * | 2011-06-17 | 2012-12-20 | Mars Incorporated | Animal feed for animals |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2903448A1 (en) * | 1979-01-30 | 1980-08-07 | Unilever Nv | Foodstuff for very small fish - is granulated with an aq. soln. of a polymer on an agitated bed of premix |
| NO156814C (en) * | 1985-08-08 | 1987-12-02 | Akva As | MIXING AND PELLETING MACHINE. |
| FI872147A (en) * | 1987-05-15 | 1988-11-16 | Suomen Sokeri Oy | FISKFODER, FOERFARANDE FOER FRAMSTAELLNING AV DETSAMMA OCH UTFODRINGSFOERFARANDE. |
-
1991
- 1991-03-14 NO NO911008A patent/NO172472C/en not_active IP Right Cessation
-
1992
- 1992-03-11 WO PCT/NO1992/000043 patent/WO1992016115A1/en active Application Filing
- 1992-03-11 AU AU14477/92A patent/AU1447792A/en not_active Abandoned
- 1992-03-11 GB GB9318906A patent/GB2273032B/en not_active Expired - Fee Related
- 1992-06-18 NO NO922385A patent/NO174794B/en not_active IP Right Cessation
-
1993
- 1993-09-10 DK DK101693A patent/DK172140B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| WO1992016115A1 (en) | 1992-10-01 |
| AU1447792A (en) | 1992-10-21 |
| NO911008D0 (en) | 1991-03-14 |
| GB2273032A (en) | 1994-06-08 |
| NO172472B (en) | 1993-04-19 |
| DK101693A (en) | 1993-09-10 |
| NO172472C (en) | 1993-07-28 |
| NO922385D0 (en) | 1992-06-18 |
| NO174794C (en) | 1994-07-13 |
| DK172140B1 (en) | 1997-11-24 |
| GB9318906D0 (en) | 1994-03-09 |
| GB2273032B (en) | 1995-09-06 |
| NO922385L (en) | 1992-09-15 |
| DK101693D0 (en) | 1993-09-10 |
| NO911008L (en) | 1992-09-15 |
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| MK1K | Patent expired |