38 DECEMBER 2017 • WORLD AQUACULTURE • WWW.WAS.ORG research should explore changes to the nutritional value of FSY during fermentation, such as measuring the amino acid and starch composition and any bioactive compounds. Perspectives This protocol can be particularly attractive for new or resourcepoor farmers not able to invest in expensive aquafeeds. The key to success of AFSY, however, is the pretreatment method of the soybean meal and rice bran. There are commercially available products designed for pellet-free shrimp farming, based on various enzymes produced from probiotics to degrade less digestible nutrients and/or antinutritional factors. As this protocol is still new and evolving, simple pilot studies should be tried before application to commercial-scale ponds. This can include pretreating the soybean meal and observing shrimp behavior under controlled conditions to ensure that shrimp will actually consume the FSY. If the shrimp do not immediately feed, then the formulation, product and/or duration of pretreatment can be adjusted accordingly. As a first criterion, the FSY should have the smell of baker’s yeast, without any signs of rancidity or ammonia. Shrimp produced using AFSY are redder in color when cooked, likely from the consumption of natural foods that contain pigments. This would be beneficial in terms of marketing, while the consumption of zooplankton would also likely to increase healthier fatty acids for human consumers. Commercial production is already underway in some parts of Thailand, Vietnam, Ecuador and India (Fig. 5). There is also a push to market shrimp produced by AFSY as organic. However, such a distinction is prevented because most commercially available soybeans are genetically modified organisms. Although other protein sources should also be investigated, AFSY-produced shrimp could be advertised as “sustainably farmed” to appeal to more conscientious buyers. In addition, it would be particularly helpful for governments to encourage farmers to adopt AFSY, such as providing incentives and promoting these products to consumers. Conclusion The creation of marine-based products from only the input of pretreated plant sources is a remarkable technology, with farmers from around the world attesting to the success of this protocol. By farmers sharing their experiences and advice via social media and at workshops and conferences, procedural modifications can be anticipated over time. Researchers can also play an active role to further optimize this protocol. The application of AFSY only may not be applicable to all farmers, particularly those operating intensive systems, but it may have some potential to be integrated as a supplement to commercial pellets. Even a partial adoption of AFSY can reduce feeding costs and improve the sustainability of shrimp farming. Notes Nicholas Romano, Senior Lecturer (Fish Physiology), Aquaculture Department, Faculty of Agriculture. Universiti Putra Malaysia, Serdang, Malaysia, romano.nicholas5@gmail.com Vikas Kumar, Assistant Professor, Division of Aquaculture, College of Agriculture, Food Science and Sustainable Systems, Kentucky State University, Frankfort, KY, USA, vikas.kumar@kysu.edu This article is based on attendance of the first author at an “Aquamimicry” international workshop in Thailand during 9-13 January 2017. The event was organized by the Aquamimicry Aquaculture Alliance and participants included famers from around the world. Program managers were Veerasun Prayotamornkul, Jimmy Lim, Clen Cho and David Kawahigashi. For more technical details regarding the amounts and types of probiotics, please visit www.bioshrimp.com. References Eaksuree, W., A. Prachayakitti, T. Upathanpreecha, R. Taharnklaew, S. Nitisinprasert and S. Keawsompong. 2016. In vitro and in vivo evaluation of protein quality of enzymatic treated feather meals. SpringerPlus 5, 971. Gatlin III, D.M., F.T. Barrow, P. Brown, K. Dabrowski, T.G. Gaylord, R.W. Hardy, E. Herman, G. Hu, Å. Krogdahl, R. Nelson, K. Overturf, M. Rust, W. Sealey, D. Skonberg, E.J. Souza, D. Stone, R. Wilson and E. Wurtele. 2007. Expanding the utilization of sustainable plant products in aquafeeds: a review. Aquaculture Research 38:551-579. Gonzalez, C. and G. Allan. 2007. Preparing Farm-made Fish Feed. New South Wales Department of Primary Industries. www.dpi. nsw.gov.au/ FIGURE 4. Shrimp with full intestines fed solely on fermented soybean meal. FIGURE 5. “Vegetarian” shrimp being sold at a market in India, 2017.
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