Transcript PPTDjuro Vukmirovic FeedProFood

Research cooperation on developing innovative
fish feed for promotion of healthy food in the
region
Project acronym: FEED-PRO-FOOD
Project ID: HUSRB/1002/214/120
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Project partners
University of Novi Sad, Institute of Food
Technology (FINS) – Lead beneficiary
University of Szeged, Faculty of
Engineering, Department of Food
Engineering (SZTE)
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Background
FINS Animal
feed
research
Joint
research
SZTE –
Animal
and
human
nutrition
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Problem
The CVD mortalities are over 50% in
both countries.
Common carp is the main cultured
fish in Serbia and Hungary,
comprising to 70 to 80%
Consumption of ω-3 fatty acids
decreases CVD mortality rates.
The best source of ω-3 fatty acids
is marine fish.
Per capita fish meat consumption in
Serbia and Hungary is around 5 kg,
being among the lowest in Europe.
Cyprinus carpio
Increase in production and
consumption of carp meat with
improved quality (similar to marine
fish) will lower the risk of CVD.
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Target groups
Target groups are the role-players in feed-to-food chain.
• Feed manufacturers are a target group who will benefit from the
project by being provided with an innovative, high-quality,
environmentally sustainable fish feed.
• Another target group are fish producers, who will benefit by being
able to offer healthier fish meat.
• The main target group are end-users of fish meat, i.e. consumers,
who will benefit by lowering the risk of CVD development.
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Project objectives
1. To develop new fish feed with superior physical and nutritional
characteristics, using contemporary feed technology.
2. To evaluate the efficiency of the produced fish feed in feeding trials.
3. To assess the quality of produced fish meat by chemical and biological
methods.
4. To promote consumption of healthy food to the role-players of agrofood sector, consumers and general public of the border region.
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Activity plan
Activity 1:
Activity 2:
Activity 3:
Activity 4:
Activity 5:
Activity 6:
Activity 7:
Development of fish feed formulations
Parametars of feed technological processing
Fish feed quality - chemical assessment
Feed performance in fish feeding trials
Fish meat quality - chemical assessment
Fish meat quality - biological assessment
Dissemination of results
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Activity 1: Development of fish feed
formulations
New carp diets with superior:
Physical characteristics
Control –
standard
sinking pellets
New feed –
floating pellets
(monitoring of
consumption)
Nutritional
characteristics
Different
combinations of
raw materials,
linseed and fish oils,
as well as omega-3
and omega-6 acids
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Activity 2: Parameters of feed
technological processing
PILOT PLANT OF
THE
INSTITUTE OF FOOD
TECHNOLOGY
COMERCIAL FEED MILL
“KOMPONENTA”, ĆUPRIJA,
SERBIA
UPSCALING
Single Shaft Extruder, Amandus Kahl, OE 8,
Germany (100 kg/h)
Twin ShaftT Extruder, Muyang, MY 90,
China
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Activity 2: Parameters of feed
technological processing II
The addition of different types
of oils and fatty acids was
done on laboratory vacuum
coater in pilot plant at the
Institute of food technology.
Distribution of
liquid without
vacuum
VACUUM COATER, Forberg,
F-6-RVC, Norway
Distribution of
liquid with
vacuum
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Activities 3 and 4
Activity 3: Fish feed quality - chemical assessment
• physical properties
• chemical composition and
Research Institute for
Fisheries, Aquaculture and
• fatty acid content
Irrigation (HAKI)
Activity 4: Feed performance in
fish feeding trials (Dr. Istvan
Csengeri)
The efficiency of new feeds was
tested in feeding trial with
common carp.
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Activities 5 and 6
Activity 5: Fish meat quality –
chemical assessment (Dr.
Istvan Csengeri)
- basic chemical composition
and fatty acid profile of fish
meat
Activity 6: Fish meat quality – biological
assessment (Dr. Istvan Lepran)
- feeding trials with mammalian model
animals, i.e. rats.
- specific physiological effects (weight
gain, blood pressure, heart rate and ex
vivo platelet aggregation changes of rats)
Department of
Pharmacology &
Pharmacotherapy,
University of
Szeged
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Activity 7: Dissemination of results
A R T I C L E S
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Thank you for
your attention.
This presentation has been produced with the financial assistance of the European Union. The
content of the presentation is the sole responsibility of Institute of Food Technology and can under
no circumstances be regarded as reflecting the position of the European Union and/ or the
Managing Authority.
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