BUDIDAYA KELAUTAN

I. INTRODUCTION TO AQUACULTURE
NUTRITION

I.1 Function of protein and lipid

- Fundamentals – definitions
- Importance of nutrition and feeding
- Chemical structure and function protein and lipid.
- Energy relationships
Definitions
• Nutrition: The science and art of providing
a food that meets the animal’s immediate
and continuing nutritional demands and in
form that physically and chemically
attractive to the animal.

• Requirement vs Specification
Animals have nutritioal REQUIREMENTS;
Diets have nutritional specifications.
Importance of feeds
• Feed & feeding is the single largest
operating expense in all type of intensive
aquaculture farming.
• Comprises 40 to 60% of total farm
operating cost.
• No other management decision affects
farm profitability more than actions take by
farmer on what to feed and how.
Productivity and profitability of Asian seabass fed standard improved
diets

Parameter Standard diet Improved diet.

Fish harvested 94000 94000
Fish weight (g) 530 730
Feed fed 80 81
FCR 1.6 1.2
Feed cost 1012 1400
Sales 523 721
Feed expense 81 114
Other expense 369 427
Profit 62 180
Feed development: Science & art

Science
• Knowing the animal’s requirement for
essential nutrients.

• Knowing the nutritive value of feed

• Knowing the animal’s feeding habits

 Feed development: Science & art
(2)
• ART
• Matching feed ingredients so that they
complement each others (nutritionally,
physically, palatability).
• Judging the most profitable dietary
specification vis a vie meeting the animal’s
requirements (cost: benefit).
• Experience in making and delivery of feed.
Essentiality of Nutrients
Essential
• Nutrients that must be provided in the food for
the animal to grow and develop at its maximum
genetic potential (i.e. unable to be synthesized
de novo at rate that meets the animal’s demand)
Non-essential
• Nutrients that the animal can synthesize from
other compounds at rate that does not limit the
animal’s growth or development
Essentiality of nutrients
• Protein
Essential amino acids essential

Non-essential amino acid Non essential

• Lipid
Essential fatty acid Essential

Phospholipids Essential

Cholesterol Essential (Crustacean)

Astaxantin Essential (Crustacean)

• Carbohydrate (non-essential)
• Vitamin (essential)
• Mineral (essential)
Dietary Protein: Primary role

• Source of amino acid for protein synthesis

-Structural (muscle, ligament, skin, scale etc)
-Endocrine (insulin, leptin, gut hormones etc)
-Metabolic/immonological (enzymes, antibody
etc)
• Carbon skeleton oxidized to provide celluler
energy
• Carbon skeleton used for carbohydrate
synthesis
Protein structure
• Protein consists of one or more chain of α-
amino acids that are linked by peptide
bond to form polypeptide
Essential and non-essential amino acid
Arginine Alanine
Histidine Aspartic acid
Isoleucine Asparagine
Leucine Cysteine
Lysine Sparing role Glycine
Methionine Glutamic acid
Phenylalanine Glutamine
Threonine Proline
Tryptophan Serine
Valine Tyrosine