Publication 420-256 2002 UnderstandingUnderstanding FishFish Nutrition,Nutrition, Feeds,Feeds, andand FeedingFeeding Steven Craig and Louis A. Helfrich* Introduction Protein Good nutrition in animal production systems is essential to Because protein is the most expensive part of fish feed, it is economically produce a healthy, high quality product. In important to accurately determine the protein requirements fish farming, nutrition is critical because feed represents for each species and size of cultured fish. Proteins are 40-50% of the production costs. Fish nutrition has formed by linkages of individual amino acids. Although advanced dramatically in recent years with the develop- over 200 amino acids occur in nature, only about 20 amino ment of new, balanced commercial diets that promote opti- acids are common. Of these, 10 are essential (indispensa- mal fish growth and health. The development of new ble) amino acids that cannot be synthesized by fish. The species-specific diet formulations supports the aquaculture 10 essential amino acids that must be supplied by the diet (fish farming) industry as it expands to satisfy increasing are: methionine, arginine, threonine, tryptophan, histidine, demand for affordable, safe, and high-quality fish and isoleucine, lysine, leucine, valine and phenylalanine. Of seafood products. these, lysine and methionine are often the first limiting amino acids. Fish feeds prepared with plant (soybean meal) protein typically are low in methionine; therefore, Prepared (artificial) extra methionine must be added to soybean-meal based Diets diets in order to promote optimal growth and health. It is important to know and match the protein requirements and Prepared or artificial diets may be either complete or sup- the amino acid requirements of each fish species reared. plemental. Complete diets supply all the ingredients (pro- tein, carbohydrates, fats, vitamins, and minerals) necessary Protein levels in aquaculture feeds generally average 18- for the optimal growth and health of the fish. Most fish 20% for marine shrimp, 28-32% for catfish, 32-38% for farmers use complete diets, those containing all the tilapia, 38-42% for hybrid striped bass. Protein require- required protein (18-50%), lipid (10-25%), carbohydrate ments usually are lower for herbivorous fish (plant eating) (15-20%), ash (< 8.5%), phosphorus (< 1.5%), water (< and omnivorous fish (plant-animal eaters) than they are for 10%), and trace amounts of vitamins, and minerals. When carnivorous (flesh-eating) fish, and are higher for fish fish are reared in high density indoor systems or confined reared in high density (recirculating aquaculture) than low in cages and cannot forage freely on natural feeds, they density (pond aquaculture) systems. must be provided a complete diet. Protein requirements generally are higher for smaller fish. In contrast, supplemental (incomplete, partial) diets are As fish grow larger, their protein requirements usually intended only to help support the natural food (insects, decrease. Protein requirements also vary with rearing envi- algae, small fish) normally available to fish in ponds or ronment, water temperature and water quality, as well as outdoor raceways. Supplemental diets do not contain a full the genetic composition and feeding rates of the fish. complement of vitamins or minerals, but are used to help Protein is used for fish growth if adequate levels of fats and fortify the naturally available diet with extra protein, carbo- carbohydrates are present in the diet. If not, protein may hydrate and/or lipid. be used for energy and life support rather than growth. Fish, especially when reared in high densities, require a Proteins are composed of carbon (50%), nitrogen (16%), high-quality, nutritionally complete, balanced diet to grow oxygen (21.5%), and hydrogen (6.5%). Fish are capable of rapidly and remain healthy. using a high protein diet, but as much as 65% of the protein *Extension Specialists, Virginia-Maryland College of Veterinary Medicine, and Department of Fisheries and Wildlife Sciences, Virginia Tech, respectively Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, religion, sex, age, veteran status, national origin, disability, or political affiliation. An equal opportunity/affirmative action employer. Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. J. David Barrett, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; VIRGINIA POLYTECHNIC INSTITUTE Lorenza W. Lyons, Administrator, 1890 Extension Program, Virginia State, Petersburg. AND STATE UNIVERSITY VT/028/0402//420256 VIRGINIA STATE UNIVERSITY may be lost to the environment. Most nitrogen is excreted activity during feed manufacturing. Dietary starches are as ammonia (NH3) by the gills of fish, and only 10% is lost useful in the extrusion manufacture of floating feeds. as solid wastes. Accelerated eutrophication (nutrient Cooking starch during the extrusion process makes it more enrichment) of surface waters due to excess nitrogen from biologically available to fish. fish farm effluents is a major water quality concern of fish farmers. Effective feeding and waste management prac- In fish, carbohydrates are stored as glycogen that can be tices are essential to protect downstream water quality. mobilized to satisfy energy demands. They are a major energy source for mammals, but are not used efficiently by fish. For example, mammals can extract about 4 kcal of Lipids (fats) energy from 1 gram of carbohydrate, whereas fish can only extract about 1.6 kcal from the same amount of carbohy- Lipids (fats) are high-energy nutrients that can be utilized drate. Up to about 20% of dietary carbohydrates can be to partially spare (substitute for) protein in aquaculture used by fish. feeds. Lipids supply about twice the energy as proteins and carbohydrates. Lipids typically comprise about 15% of fish diets, supply essential fatty acids (EFA) and serve as trans- Vitamins porters for fat-soluble vitamins. Vitamins are organic compounds necessary in the diet for A recent trend in fish feeds is to use higher levels of lipids normal fish growth and health. They often are not synthe- in the diet. Although increasing dietary lipids can help sized by fish, and must be supplied in the diet. reduce the high costs of diets by partially sparing protein in the feed, problems such as excessive fat deposition in the The two groups of vitamins are water-soluble and fat-solu- liver can decrease the health and market quality of fish. ble. Water-soluble vitamins include: the B vitamins, choline, inositol, folic acid, pantothenic acid , biotin and Simple lipids include fatty acids and triacylglycerols. Fish ascorbic acid (vitamin C). Of these, vitamin C probably is typically require fatty acids of the omega 3 and 6 (n-3 and the most important because it is a powerful antioxidant and n-6) families. Fatty acids can be: a) saturated fatty acids helps the immune system in fish. (SFA, no double bonds), b) polyunsaturated fatty acids (PUFA, >2 double bonds), or c) highly unsaturated fatty The fat-soluble vitamins include A vitamins, retinols acids (HUFA; > 4 double bonds). Marine fish oils are nat- (responsible for vision); the D vitamins, cholecaciferols urally high (>30%) in omega 3 HUFA, and are excellent (bone integrity); E vitamins, the tocopherols (antioxidants); sources of lipids for the manufacture of fish diets. Lipids and K vitamins such as menadione (blood clotting, skin from these marine oils also can have beneficial effects on integrity). Of these, vitamin E receives the most attention human cardiovascular health. for its important role as an antioxidant. Deficiency of each vitamin has certain specific symptoms, but reduced growth Marine fish typically require n-3 HUFA for optimal growth is the most common symptom of any vitamin deficiency. and health, usually in quantities ranging from 0.5-2.0% of Scoliosis (bent backbone symptom) and dark coloration dry diet. The two major EFA of this group are eicosapen- may result from deficiencies of ascorbic acid and folic acid taenoic acid (EPA: 20:5n-3) and docosahexaenoic acid vitamins, respectively. (DHA:22:6n-3). Freshwater fish do not require the long chain HUFA, but often require an 18 carbon n-3 fatty acid, linolenic acid (18:3-n-3), in quantities ranging from 0.5 to Minerals 1.5% of dry diet. This fatty acid cannot be produced by Minerals are inorganic elements necessary in the diet for freshwater fish and must be supplied in the diet. Many normal body functions. They can be divided into two freshwater fish can take this fatty acid, and through enzyme groups (macro-minerals and micro-minerals) based on the systems elongate (add carbon atoms) to the hydrocarbon quantity required in the diet and the amount present in fish. chain, and then further desaturate (add double bonds) to Common macro-minerals are sodium, chloride, potassium this longer hydrocarbon chain. Through these enzyme sys- and phosphorous. These minerals regulate osmotic balance tems, freshwater fish can manufacture the longer chain n-3 and aid in bone formation and integrity. HUFA, EPA and DHA, which are necessary for other meta- bolic functions and as cellular membrane components. Micro-minerals (trace minerals) are required in small Marine fish typically do not possess these elongation and amounts as components in enzyme and hormone systems. desaturation enzyme systems, and require long chain n-3 Common trace minerals are copper, chromium, iodine, zinc HUFA in their diets. Other fish species, such as tilapia, and selenium. Fish can absorb many minerals directly require fatty acids of the n-6 family, while still others, such from the water through their gills and skin, allowing them as carp or eels, require a combination of n-3 and n-6 fatty to compensate to some extent for mineral deficiencies in acids their diet. Carbohydrates Energy and Protein Carbohydrates (starches and sugars) are the most economi- Dietary nutrients are essential for the construction of living cal and inexpensive sources of energy for fish diets.