Fermented Raw Material-Based Feed Formulation to Increase Nutritional Efficiency in Farmed Fish
DOI:
https://doi.org/10.62872/a.v1i2.527Keywords:
aquaculture, descriptive quantitative analysis, fermented ingredients, fish health, nutrient efficiencyAbstract
The intensifying global reliance of aquaculture on fishmeal as the primary dietary protein source has driven urgent demand for sustainable alternative feed ingredients. Fermentation of feed raw materials, particularly plant proteins and animal by-products, has emerged as a promising nutritional biotechnology to enhance the nutritive value of these alternatives. This study examines the role of fermented feed ingredients in improving nutrient efficiency and health outcomes in cultured fish through a descriptive quantitative analysis of 31 peer-reviewed publications (2021–2024). Quantitative descriptive statistics were computed for thematic distribution, annual publication frequency, and key performance indicators including protein digestibility, specific growth rate (SGR), feed conversion ratio (FCR), antinutritional factor (ANF) reduction, and gut health metrics. Results demonstrate that fermentation improves protein digestibility by 5–22%, SGR by 8–31%, and FCR by 5–28% depending on species and substrate. ANF reduction, covering phytate, trypsin inhibitors, and soybean allergens, ranged from 30–85% depending on microbial strain and fermentation conditions. Optimal process parameters were 40–45 °C for 48–72 hours using lactic acid bacteria, Bacillus subtilis, or mixed-strain consortia at 10⁷–10⁸ CFU/g. This study concludes that fermented feed ingredients represent a scientifically robust, sustainable strategy for reducing fishmeal dependency and improving fish health in the global aquafeed industry.
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