Identification and Evaluation of Fish Feed Ingredients in Supporting the Development of Different Feed Mills in Bangladesh

Abstract

The present study was conducted to identify and evaluate the feed ingredients to promote the development of different feed mills in Bangladesh. Identified ingredients were maize, rice polish, rice bran, wheat, wheat dust, wheat flour, soyabean and soyabean meal, rapeseed meal, meat and bone meal, mustard cake, dry fish, lime stone/ground shell and salt. Samples were analyzed under microscope and using normal features of the ingredients found in all the ingredients. Maximum ingredients were in powder form except maize, wheat, fish meal, soybean meal, and some broken part of the rice. Soybean meal and fish meal were in crumble size. No urea was found. Fine particles, some cheaper fine materials, oyster shell, feather meal, rice hall and bran, some crumble stones, sand particles, and finely ground limestone or rock dust, soyabean hulls and stones from soyabean seeds were found during the investigation. A little number of rice bran was found mixed with rice polish. Rice polish were also slightly contaminated or adulterated by fibrous materials, hulls and husks. Some organic residues, part of vegetables and animal hair, meat fraction from bone, and feather from dry fish were also found. Homogeneity of ingredients was good and found no abnormality. Touch was done and rude fiber level was low and it would become like a solid mass. No abnormal color was found in the feed ingredients except some fade color in maize. During experiment there was no change in the normal smell of the ingredients. No bitter taste was found and ingredients were not mixed with salts. The dry ingredients spilling coins sound were found by pouring down or by biting to each other. Contamination level in the investigated feed ingredients was found up to 1.5 % which was very low and the ingredients were good in quality and swelling of maize, wheat and soyabean seeds were 14%, 14.29% and 15% respectively. In floatation test about 10% samples were floated and 90% samples were immersed during experiment.