Kentucky State University Aquaculture Research Center Evaluates Alternative Protein Ingredients for Juvenile Nile Tilapia
KSU researchers (Carl Webster and Ken Thompson), an Aquaculture Master's student (Yuka Kobayashi) and a visiting student from Brazil (Joao Koch) ended their 6-week nutrition feeding trial evaluating alternative protein ingredients for juvenile Nile tilapia. The study consisted of seven practical diets with three replicate tanks per diet.
Diet 1 was formulated to be the control diet with 20% fish meal and this diet was compared with diets containing black soldier fly meal (FRASS; BSF), poultry by-product meal (PBM), and soybean meal (SBM) as protein replacements for expensive fish meal.
Photo and Article by Charles Weibel
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Kentucky State University Aquaculture Research Center Collaborates with Eastern Kentucky University and Alltech on Biorefining Algae
Graduate student Zac Kupchinsky and Research Assistant Leigh Ann Bright ventured to Eastern Kentucky University to replicate the process of biorefining algae. The duo worked in Dr. Bruce Pratt's laboratory in the Center for Renewable and Alternative Fuel Technology (CRAFT) to extract oil from the algae.
The heterotrophic algae was cultured in fermentors at an Alltech facility (Winchester, KY) for use as a biofuel. Research conducted at the Aquaculture Research Center is not interested in the oil as much as they are in the by-product after the oil has been removed from the biomass. Algae meal is the by-product rendered after the extraction of lipids and fatty acids during the process of biofuel production. It is an excellent source of high-quality protein, vitamins, and micronutrients which make it a solid candidate as a diet ingredient for aquatic species.
There is mounting interest of the biofuel industry to incorporate this by-product as a diet ingredient to help reduce their production costs which are currently limiting production. This research will help to promote the sustainability of biofuels and aquaculture alike. The samples obtained will be sent for analysis to better understand its amino acid and fatty acid profile. Photo and Article by Leigh Ann Bright |