Development of Aquatic Functional Feed

Faced with the food supply problem for cultured fish, nutritionists have done more work
evaluating alternate protein sources in aquaculture diets recently.

Fish feed generally constitutes 60

-
70% of the operational cost in intensive and semi
-
intensive aquaculture system
(
Singh
et.
al.
,
(2006)
.
This is due to high cost of
feed ingredients
especially fish m
e
al
which is the conve
ntional source of dietary protein
in fish and livestock
feeds
.
The fish feed used in aquaculture is quite expensive, irregular and
short in supply in many
third world countries. These feeds are sometimes adulterated,
contaminated with pathogen as
well as containing harmful chemicals for human health. Naturally there
i
s a need for the
development of healthy, hygienic fish feed which influences positively
the growth and quality of
the cultured fish.
In view of the scarcity and escalating costs of most conventional
animal feed
ingredients, it has become necessary to evalu
ate alternative nutrient sources to improve
aquaculture production.

The main objective of this study is to evaluate the effect of dietary inclusion levels of

fermented Soyabean meal (SBM)as a partial or total substitute for high cost and
competitive feed ingredient without compromising fish growth and health.

Winequip have all key winemaking chemicals packed down in sizes appropriate for the small
producer, including

Tartaric acid 500g, 1kg packs

 Balances the palate in reds and aids a crisp finish in whites.

 Lowers pH to aid SO2 in preserving wine from spoilage yeast and bacteria

DAP (Diammonium phosphate) 25g, 500g, 1kg packs

 Nitrogen source for yeast, promotes clean, complete fermentation without off flavours
 Addition rate between 10 and 40g per 100L of wine

Yeast nutrient 100g packs

 Purified cell walls for sterols

 Cellulose to absorb substances that might inhibit fermentation
 Thiamine, Vitamin B1 to aid yeast growth and stop sulphide production
 DAP for nitrogen

PMS (Potassium metabisulphite) 50g, 1kg packs

 Antimicrobial preservative, protects wine from spoilage yeast and bacteria

 Addition rate after fermentation, 14g per 100L for reds, 12g per 100L for whites. Add
2g/100L after racking

PVPP (Polyvinylpolypyrrolidone) 100g, 500g packs

 Fining agent. Excellent for removing bitter phenolic compounds and brown colour from
white wine. Add 0.2 to 0.5g per litre

Bentonite 200g, 500g, 1kg packs

  Fining agent. Speeds up clarification in both red and white wines. Removes unstable
proteins that may cause haze in whites.

SMS (Sodium metabisulphite) 500g, 1kg packs

 Sterilising agent. Mix a handful of citric and SMS in your cleaning water to kill wild
yeast and bacteria on equipment and bottles

ADCIP 500g, 1kg packs

 Sanitising agent. Oxygenating detergent without foam, making rinsing of bottles and
equipment easy.
 Home winemakers face challenges that commercial winemakers don’t. Small batches, no
temperature control and no laboratory testing mean that yeast must be reliable.
 For white wines Winequip carries the EC1118 and QA23 strains in 125g packs for the
small producer.
 For red wines, Winequip carries the Rhone 2226 and BDX strains in 125g packs
 For more details on these strains, please contact us or check out the Lallemand Yeast
section in the “Yeast Chemicals and Tannins” area of the site.
 All yeasts are packed in vacuum sealed packs, unlike the “packed down” products most
suppliers provide which ensures you have fresh and uncompromised products to give
your ferment the best chance.
 To use, rehydrate each pack in 500mL of 35oC water for 20 minutes, then add to your
white juice or red must. Refrigerate prior to use.