Iranian Scientific Fisheries Journal

fa مقاله علمی – پژوهشی:‌ خشک‌کردن پساب کارخانه‌ی تولید پودر ماهی با سبوس برنج به عنوان ماده‌ی‌ کمک‌خشک‌کن و ارزیابی ترکیبات شیمیایی و ارزش تغذیه‌ای محصول تولیدی برای استفاده در خوراک دام، طیور و آبزیان Drying stickwater with rice bran as a drying aid and evaluating the chemical composition and nutritional value of the prototypes for use in livestock, poultry and aquatic feed بيوتكنولوژي و فرآوري هاي شيلاتي بيوتكنولوژي و فرآوري هاي شيلاتي پژوهشي Research در این پژوهش، شرایط خشک کردن اقتصادی پساب کارخانه تولید پودر ماهی با سبوس برنج به عنوان ماده‌ کمک‌خشک‌کن، مطالعه شد و ترکیبات شیمیایی و ارزش تغذیه‌ای محصول تولیدی برای استفاده در خوراک دام، طیور و آبزیان تعیین گردید. فرآیند تولید با استفاده از یک خشک‌کن با هوای گرم در مقیاس پایلوت انجام شد. پس از نمونه‌سازی در مقیاس آزمایشگاهی، با ثابت نگه‌داشتن پساب و دمای خشک‌کن، نسبت آرد سبوس برنج به عنوان متغیر فرآیند تولید در نظر گرفته شد. برای خشک‌کردن پساب از نسبت‌های42/1:0، 65/0.:1 و 1:1 (وزنی/وزنی) آرد سبوس برنج به پساب استفاده شد. دمای هوای ورودی 65±5 درجه‌ی سانتی‌گراد در نظر گرفته شد و گرمادهی تا رسیدن رطوبت محصول به زیر 8 درصد ادامه یافت. درصد بازده، ترکیبات شیمیایی و ارزش تغذیه‌ای محصول به‌دست آمده سنجیده شد. نتایج نشان داد که بیش‌ترین بازده تولید (67 درصد) مربوط به محصولی بود که نسبت سبوس برنج به پساب 1:1 بود. نتایج تجزیه‌وتحلیل تقریبی نشان داد که این محصول (نسبت 1:1) حاوی 82/8 درصد رطوبت، 45/16 درصد پروتئین خام، 51/31 درصد چربی خام، 10/12 درصد فیبر خام، 16/8  درصد خاکستر، 50/1 درصد کلسیم و 29/2 درصد فسفر بود. افزودن استیک‌واتر به سبوس برنج سبب بهبود معنی‌دار پروفایل اسیدهای آمینه و اسیدهای چرب سبوس برنج شد. انرژی قابل متابولیسم ظاهری و حقیقی محصول با استفاده از روش سیبالد و خروس‌‌های بالغ رُدآیلند‌‌، اندازه‌گیری شد و مقادیر میزان انرژی قابل سوخت‌‌و‌‌ساز ظاهری (AME)، انرژی قابل سوخت‌‌و‌‌ساز ظاهری تصحیح‌‌شده برای تعادل صفر نیتروژن (AMEn)، انرژی قابل سوخت‌‌و‌‌ساز حقیقی (TME) و انرژی قابل سوخت‌‌و‌‌ساز حقیقی تصحیح‌‌شده برای تعادل صفر نیتروژن (TMEn)، به‌ترتیب 3/4012، 7/3656، 0/4447 و 6/4172 کیلوکالری در کیلوگرم بود. به ‌‌طور کلی، با توجه نتایج این پژوهش، این فرآورده از قابلیت استفاده در تغذیه دام، طیور و آبزیان برخوردار است. این محصول را می‌توان در مقیاس صنعتی و با بازده اقتصادی مناسب در واحدهای پودر ماهی تولید کرد. Introduction  Stickwater is a solution obtained by squeezing cooked fish meat in the process of producing fishmeal. It contains soluble proteins, fat, insoluble solids, vitamins, and minerals, constituting more than 60% of the weight of the raw material. In advanced fishmeal factories, after separating the fish oil, the stickwater is concentrated and added to the cooked and compressed fish meat to increase the amount of protein and other nutrients in the fishmeal. In the fishmeal production factories in Iran, the stickwater concentration process is not carried out, and it is discharged into the environment after incomplete oil separation. This not only causes economic loss but also leads to various environmental problems. However, research has shown that stickwater obtained from the fish meal production process can serve as an excellent adhesive agent in animal feed formulation as well as a potent absorbent and appetite enhancer for farmed aquatic animals. Therefore, a co-drying process of stickwater with drying aids was developed to address these issues and create a new product for livestock, poultry, and aquatic animals feed. Rice bran, a main byproduct of rice milling, is commonly used in animal feed due to its nutritional value. It can also serve as a processing aid or drying aid for drying stickwater. The affordability and accessibility of rice bran, coupled with its nutritional benefits, make it an ideal material for this purpose. Despite a lack of scientific reports on the drying of stickwater using drying aids for animal and aquatic feed, production of this innovative approach shows promise in increasing the nutritional value of rice bran while economically drying stickwater. The primary objective of this study was to determine the drying condition and nutritional value of the resulting prototypes for use in animal, poultry, and aquatic feed.  However, the obtained technical knowledge can solve the environmental problems related to the disposal of stickwater. Methodology   The production process was conducted using a pilot-scale hot air dryer. After prototyping on a laboratory scale, by keeping the temperature of the dryer constant, different ratios of stickwater rice to bran flour (1:0.42, 1:0.65, and 1:1) were tested. The inlet air temperature was considered to be 65±5°C, and the heating continued until the moisture content of the product was below 8%. The yield percentage, proximate analysis including dry matter, crude protein, crude fiber, ether extract, ash, and pH, calcium, phosphorus, fatty acid profile, amino acid profile, total volatile nitrogen (TVB-N), and peroxide index were measured. The amount of nitrogen-free extract was also obtained by reducing the total percentage of moisture, fat, protein, fiber, and ash from 100. The insoluble fibers in acid detergent (ADF), non-protein nitrogen (NPN), insoluble nitrogen in acid detergent (ADIN), and neutral detergent insoluble fibers (NDF) were also assessed. Measurement of these indexes is important for ruminant nutritionists and was performed to evaluate the fiber components of the product and its nitrogen partitioning. The metabolizable energy of the product was also tested. Results   The study found that increasing the ratio of rice bran led to a decrease in the percentage of crude protein in the final product and significantly reduced the drying time. The prototype with a ratio of 1 to 1 (rice bran to stickwater) exhibited the highest production efficiency (67.70%) and the lowest amount of moisture content (highest amount of dry matter), indicating its potential as an optimal feed supplementation. The highest amount of crude fat and the lowest amount of ash were observed in combination with a ratio of 0.42 to 1 (rice bran to stickwater), and the lowest amount of crude fat and the highest amount of ash were observed in the product with a ratio of 1 to 1 (rice bran to stickwater), which showed a significant difference with other samples (Table 1). Table 1: The effect of the ratio of rice bran and stickwater on drying time (min), yield (%) and proximate analysis (%) of the prototypes* <div align="center" dir="rtl"> <table class="Table" dir="rtl" style="border-collapse:collapse"> <tbody> <tr> <td style="border-bottom:1px solid black; width:83px; padding:0in 7px 0in 7px; border-top:1px solid black; border-right:none; border-left:none">Ash</td> <td style="border-bottom:1px solid black; width:74px; padding:0in 7px 0in 7px; border-top:1px solid black; border-right:none; border-left:none">Fat</td> <td style="border-bottom:1px solid black; width:86px; padding:0in 7px 0in 7px; border-top:1px solid black; border-right:none; border-left:none">Protein</td> <td style="border-bottom:1px solid black; width:75px; padding:0in 7px 0in 7px; border-top:1px solid black; border-right:none; border-left:none">Moisture</td> <td style="border-bottom:1px solid black; width:74px; padding:0in 7px 0in 7px; border-top:1px solid black; border-right:none; border-left:none">Yield</td> <td style="border-bottom:1px solid black; width:89px; padding:0in 7px 0in 7px; border-top:1px solid black; border-right:none; border-left:none">Drying time</td> <td style="border-bottom:1px solid black; width:122px; padding:0in 7px 0in 7px; border-top:1px solid black; border-right:none; border-left:none">Ratio of stickwater to rice bran</td> </tr> <tr> <td style="border-bottom:none; width:83px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.29c±7.10</td> <td style="border-bottom:none; width:74px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.34a±33.76</td> <td style="border-bottom:none; width:86px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.55a±18.38</td> <td style="border-bottom:none; width:75px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.86a±9.14</td> <td style="border-bottom:none; width:74px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.89b±62.90</td> <td style="border-bottom:none; width:89px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">5a±600</td> <td style="border-bottom:none; width:122px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">1:0.42</td> </tr> <tr> <td style="width:83px; padding:0in 7px 0in 7px; height:23px">0.36b±7.82</td> <td style="width:74px; padding:0in 7px 0in 7px; height:23px">0.45b±32.63</td> <td style="width:86px; padding:0in 7px 0in 7px; height:23px">0.26b±17.25</td> <td style="width:75px; padding:0in 7px 0in 7px; height:23px">0.72b±8.91</td> <td style="width:74px; padding:0in 7px 0in 7px; height:23px">0.83b±63.72</td> <td style="width:89px; padding:0in 7px 0in 7px; height:23px">5b±480</td> <td style="width:122px; padding:0in 7px 0in 7px; height:23px">1:0.65</td> </tr> <tr> <td style="border-bottom:1px solid black; width:83px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.62a±8.16</td> <td style="border-bottom:1px solid black; width:74px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.82c±31.51</td> <td style="border-bottom:1px solid black; width:86px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.47c±16.45</td> <td style="border-bottom:1px solid black; width:75px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.59c±8.82</td> <td style="border-bottom:1px solid black; width:74px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">0.59a±67.70</td> <td style="border-bottom:1px solid black; width:89px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">5c±360</td> <td style="border-bottom:1px solid black; width:122px; padding:0in 7px 0in 7px; height:23px; border-top:none; border-right:none; border-left:none">1:1</td> </tr> </tbody> </table> </div> * Numbers are average of 3 replicates with standard deviation. a-c Different letters show statistical significance in each column (p<0.05). The amount of nitrogen-free extract in the optimal prototype (ratio of 1 to 1 rice bran to stickwater) was 23.96%. The lowest moisture content and the highest peroxide index and TVB-N were observed in the optimal product. The lowest amount of ash and the highest pH value was observed in stickwater, and the highest amounts of insoluble fiber in acid and acid detergent (ADF and NDF) were observed in common rice bran. In general, the results showed that the nutritional value of the optimal prototype was higher compared to stickwater and common rice bran. The levels of myristic, palmitoleic, heptadecanoic, arachidic, gadolic, margaric, stearic, vaccinic, eicosadienoic, eicosatrianoic, eicosapentaenoic (EPA), arachidonic, urosic, docosa-tetraanoic, docosapentaenoic, and docosahexaenoic (DHA) fatty acids in stickwater were significantly higher than rice bran and co-dried stickwater. The levels of all amino acids including aspartic acid, glutamic acid, serine, histidine, glycine, threonine, arginine, alanine, tyrosine, methionine, valine, phenylalanine, isoleucine, leucine and lysine in stickwater dried with rice bran were significantly higher than common rice bran and lower than stickwater. Apparent metabolizable energy (AME) and true metabolizable energy (TME) in the optimal prototype were 4012 and 4447 respectively. Discussion and conclusion One of the most important issues in developing livestock, poultry, and aqua feed is the amount of consumption energy in the production phase, which will directly affect the cost of the product. Increasing the drying time will lead to more energy consumption and consequently increase the cost of the product. On the other hand, this issue may also affect the quality of the product and can also show its negative effect on animal performance. Therefore, due to the importance of drying time and production efficiency, the product with a ratio of 1 to 1 (rice bran to stickwater) with the lowest drying time and the highest production efficiency was selected as the optimal prototype. The use of drying aids is one of the methods of drying liquids or materials with high humidity in the food industry and animal feed production. These materials have moisture absorption properties and are used to reduce the moisture of the material intended for drying and thus reduce the drying time. The use of these materials is very important from a technical and economic point of view because it saves energy while minimizing the quality loss of the product. Rice bran contains significant amounts of protein, fat, carbohydrates, and minerals, and as a result, it has desirable physicochemical properties for formulation and feed production. The use of this technology can improve the nutritional value of rice bran. The presence of proteins and lipids of marine origin in co-dried stickwater with rice brans has positive effects on feeding livestock, poultry, and aquatic animals. The innovative approach not only addresses environmental concerns related to stick water disposal but also offers a cost-effective solution for fishmeal production units in the country. Conflict of Interest The authors declare no conflicts of interest. Acknowledgment The authors acknowledge the support provided by the Animal Science Research Institute of Iran and the Guilan Science and Technology Park. پساب کارخانه تولید پودر ماهی, سبوس برنج, ترکیبات شیمیایی, انرژی قابل متابولیسم Stick water, Rice bran, Chemical compounds, Metabolizable energy 103 117 http://isfj.ir/browse.php?a_code=A-10-1187-3&slc_lang=fa&sid=1 Amir Reza Shaviklo امیررضا شویک لو shaviklo@gmail.com 100319475328460039529 100319475328460039529 Yes Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO) موسسه تحقیقات علوم دامی کشور Seyedjavad Abolghasemi سید جواد ابوالقاسمی abolghasemisj@yahoo.com 100319475328460039530 100319475328460039530 No Islamic Azad University دانشگاه آزاد اسلامی Amir Hosein Alizadeh-Ghamsari امیرحسین علیزاده قمصری amir3279@gmail.com 100319475328460039531 100319475328460039531 No Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO) موسسه تحقیقات علوم دامی کشور Korosh Porabedin کوروش پورعابدین k.pourabedi2022@gmail.com 100319475328460039532 100319475328460039532 No Islamic Azad University دانشگاه آزاد اسلامی Fereidoon Rafipour فریدون رفیع پور frp335@yahoo.com 100319475328460039533 100319475328460039533 No Yas Aquatic Protein Co. شرکت آبزی پروتیین یاس Yasaman Etemadian یاسمن اعتمادیان y.etemadian@gmail.com 100319475328460039534 100319475328460039534 No Iran Fisheries Org. سازمان شیلات ایران