Abstract
The aim of this research was to study the effect of the replacement of fishmeal (FM) or soy protein concentrate (SPC) by tunicate meal (Ciona intestinalis) on the extrusion process, physical pellet quality, pellet expansion, and microstructure. The experiment was based on a 3-component simplex-centroid mixture design. Models with R2 in the range of 0.574–0.999 (P = 0.03 to < 0.0001) were established for specific mechanical energy (SME), temperature behind extruder die (Tdie), apparent dough viscosity in the extruder die (Vdie), pellet hardness, durability, expansion, and microstructure parameters. Increase in SME and Tdie were mainly explained by the reduced lipid content in the feed mix due to the replacement of FM with tunicate or SPC. Reduced Vdie was mainly an effect of increased tunicate level and with the lowest value found for the pure tunicate blend. There was an increase in volumetric expansion and open porosity by replacement of SPC with tunicate, explained by this decrease in Vdie. Reduced hardness and durability were found for blends high in SPC due to incomplete plasticisation. Extrudate expansion, fat adsorption capacity and leakage were explained by the extrudate microstructure measured by X-ray microtomography. Within the boundary of the chosen design, 64% of the FM can be replaced by tunicate meal without compromising physical feed quality. Due to its viscosity behaviour, tunicate meal can improve pellet expansion and fat absorption capacity of extruded feed.
Highlights
Searching for new protein resources that can replace fishmeal and plant-based ingredients are vital to secure a sustainable growth of the aquaculture industry
Fat adsorption capacity and leakage were explained by the extrudate microstructure measured by X-ray microtomography
Within the boundary of the chosen design, 64% of the FM can be replaced by tunicate meal without compromising physical feed quality
Summary
Searching for new protein resources that can replace fishmeal and plant-based ingredients are vital to secure a sustainable growth of the aquaculture industry. This can be other marine resources, algae, single-cell, marine and terrestrial animal by-products and insects (Tacon and Metian, 2008; Sørensen et al, 2011; Tacon et al, 2011). During the development process from new raw materials to protein ingredients it is highly important to study their technical properties and nutritional constraints, since both determine possible inclusion levels in fish feed. Received 11 September 2020; Received in revised form 3 November 2021; Accepted 19 December 2021. In the extrusion process the ingredients are added water, heated by steam in a preconditioner and by viscous heat dissipation through mechanical mixing in an extruder barrel
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