水产动物营养与饲料学－双语教学课件chapter 5-Diet Formulation and Processing.ppt

Chapter 5 Diet Formulation and Processing （饲料配方及加工） Genral 1. Use of nutrient requirement data（营养需要数据的使用）* 2. Formulating fish diets （配制饲料） 3. Commerical diet ingredients （商业饲料原料） 4. Quality of ingredients （原料品质） 5. Feed processing （饲料加工） 6. Reference diets （参考饲料） General The primary objective in diet formulation （饲料配方设计的基本目的） to provide a nutritionally balanced mixture of ingredients at an acceptable cost（营养均衡，成本合理） to support the maintenance, growth, reproduction and health of the animal （以维持鱼类的生存、生长、繁殖、健康）. The requirement for the fish diet * The requirement for the fish diet Representativeness of data Small fish Optimum growth condition Near 100% digestibility to the fish (determined with diets containing chemically defined and purified, highly digestible ingredients) Maximum growth rate Factors affecting dietary nutrient levels for Maximum growth rate □ fish size（鱼体规格） □ metabolic function（代谢功能） □ management（管理） □ environment（环境） Principles of formula design with natural ingredient bioavailability of nutrients (生物利用率) processing and storage losses (加工和贮存损耗) cost (饲料成本) ? 2．Formulating diets（饲料配方设计） * 2.1 Principles Protein is usually the first nutrient considered, with the level of energy in the diet being adjusted to provide the optimum ratio.（最佳能蛋比） The protein has to be balanced for essential amino acids.（必需氨基酸平衡） carbohydrate in the diet varies with fish species, and processing requirements.（取决于鱼种和加工的需要） 2.1 Principles The type and concentration of lipids used in the diet are selected to satisfy essential fatty acid (EFA) and energy requirements.（满足EFA和能量的需要） The vitamin requirements are mostly supplied from a supplemental premix（补充预混料） in excess of the requirement.（超量添加） mineral is made on the basis of the composition of the major ingredients.（根据主原料中的基础含量来补充） Necessary information（必需数据） Restrictions can be placed on minimum or maximum concentration levels of certain ingredients（规定原料用量的上限或下限） manufacturing