REVIEW: APPLICATION OF BIO-HYDROLYZED SOYA PROTEIN IN AQUAFEED

High demands for the rapid development of global aquaculture and limited supply cause high price for fish meal (FM). Therefore, searching suitable alternative protein ingredients to replace FM has become a most important issue. Soybean meal (SBM) is a most widely used plant ingredient in aquafeed, but the use still limited by presence of anti-nutritional factor. However, fermented soybean meal (FSBM) is the application of microorganism fermentation, in addition to reduce the anti-nutritional factors and improve the nutritional value, its functional like enhancing of aquatic animal immune response and disease resistance had also been gradually concerned in recent years. The aim of this study was to review a series trial which investigate the effect of dietary Bio-hydrolyzed soya protein (BHSP) on growth, immune response and gut health in aquatic animal.

FIGURE 1. Protein digestibility of grouper and white shrimp fed different diets for 3 and 4 weeks respectively.

3 trials regarding the effect of dietary BHSP on growth performance in grouper, white shrimp and Asian seabass were conducted by Prof. Win Ton Cheng from aquaculture department of National Pingtung University of Science and Technology (NPUST), Taiwan. The results of these three trials showed the growth were not significantly different compared between FM diet without plant ingredient and those fed diet with BHSP replaced FM.

The trials investigated the effect of dietary BHSP on feed digestibility in grouper and white shrimp were conducted by associate Prof. Yu Hung Lin (NPUST). These two studies indicated that BHSP could improve the adverse effect caused by the use of SBM in aquatic animal (FIGURE 1).

At the latest established journal, the study comparison of dietary commercial/fermented soybean meal on non-specific immune response in white shrimp, Lin and Mei (2017) demonstrated that non-specific immune response of white shrimp significantly reduced when dietary FM replaced by 30% SBM. Finally, BHSP prepared using Lactobacillus spp. can improve these negative effects (TABLE 1).