FEED FORMULATION

PROTEINS AND AMINO ACIDS

MEMBERS
STUDENT NAME REG NO;

AISU RONALD 19/U/7868/PS

KIVENGERI DENIS 19/U/22205/PS

SEBWATO PAUL 19/U/29651/PS

07/20/2022 1
 OBJECTIVES
• To understand the biochemistry of proteins and
amino acids.
• To understand roles of proteins and amino acids.
• To understand the EEA and NEAA.
• Know the need of proteins and amino acids in feed
formulation.
• Know the deficiency signs of amino acids in a fish
diet.

07/20/2022 2
 INTRODUCTION
• Proteins and amino acids are critical molecules
because of the roles they play in the structure and
metabolism of all living organisms.

• Amino acids are the final product of protein

digestion in animal body systems.

• Amino acids link together by a covalent peptide

bond between the α-carboxyl end of one amino
acid and α-amino end of another forming proteins.
07/20/2022 3
 INTRODUCTION

Peptide chain. Any number of amino acid joined by successive

peptide linkages.

Dipeptide. An oligomer consisting of two amino acids.

Polypeptide. Peptides of two to around 20 amino acid

residues.

07/20/2022 4
PROTEIN STRUCTURE
 PROTEIN STRUCTURE
Made up of chains of Amino acids, forming four
different structure levels;

• Primary structure
• Secondary structure
• Tertiary structure
• Quaternary structure

Note; Any alteration in the structure or sequencing

changes the shape and function of the protein
07/20/2022 6
 CLASSIFICATION OF
PROTEINS
• Fibrous proteins; exist as elongated filamentous chains e.g. the
collagens, elastin, and keratin.

• Globular proteins; include all enzymes, antigens and hormone

proteins, albumins, globulins and histones.

• Conjugated proteins; proteins which yield non-protein groups as

well as amino acids on hydrolysis e.g.
phosphoproteins
Glycoproteins
Lipoproteins
chromoproteins (haemoglobin, haemocyanin, cytochrome, flavoproteins)
and nucleoproteins
07/20/2022 7
 PROTEIN DENATURATION
Proteins can be ‘denatured’ by heat, strong
acid, alkali, alcohol, acetone, urea and by
heavy metal salts

At denaturation, proteins loose their unique

structure which affects their chemical,
physical and biological properties

07/20/2022 8
 PROTEIN SOURCES
Feed ingredient Finfish Crustaceans
Oilseed protein Range of use Mean use Range of use Mean use

Canola meal 2-25 6-18 2-20 4-12

Rapeseed meal 2-25 5-15 2-20 5-15

Cottonseed meal 5-25 10-15 3-20 10-15

Oil palm (kernel) 5-25 10-15 3-20 10-15

Peanut meal 5-25 10-15 3-20 10-15

Soybean meal 5-30 10-20 5-35 10-15

Soybean protein concentrate 2-10 3-5 2-10 3-5

Sunflower seed 2-25 10-15 2-20 6-12

Source: FAO, Rome 2009

07/20/2022 9
 PROTEIN FUNCTIONS
• Repair worn or wasted tissue (tissue repair and maintenance)
and to rebuild new tissue (as new protein and growth).

• Dietary protein is required for the formation of hormones,

enzymes and haemoglobin.

• Proteins form enzymes that catalyze biochemical reactions or

transporters that allow the entry and exit of molecules
through cells.

• Myosin protein (contracting muscles) have a mechanical

function and are capable of generating mechanical forces.

07/20/2022 10
 PROTEIN FUNCTIONS
• Components of cell membranes in form of actin
and tabulin.
• Dietary protein can be catabolized as a source of
energy

• Form part of immunoglobins and antibodies hence

defense against diseases in fish.

• Collagen and elastin form connective tissues

07/20/2022 11
 PROTEIN FUNCTIONS
• Protein deposition promotes weight gain in fish

07/20/2022 12
 GROSS PROTEIN
REQUIREMENT (GPR)
• GPR is highest during initial feeding
• Dependent on size/age and water temperature
• For maximum growth;
Growth stage Tilapia (%) Cat fish (%)

Fry 35-40 40

Fingerlings 30-40 30-45

Mature fish 20-25 25-35

 AMINO ACIDS
• Amino acids are
molecules containing
both amine (NH2) &
acidic carboxyl
functional groups (-
COOH).
• General formula being
H2NCHRCOOH
• R-groups influence size,
shape, electrical charge
and other
characteristics
07/20/2022 14
 TYPES OF AMINO ACIDS
• Essential amino acids (EAA); cannot be synthesized within the
animal body . Therefore must be supplied in a ready made
form in the diet.

• Non-essential amino acids (NEAA); can be synthesized in the

body from a suitable carbon source and amino groups from
other amino acids.

• Semi-/conditionally essential AA i.e. tyrosine and cysteine

(synthesized from Phe and Met respectively)
07/20/2022 15
ESSENTIAL AMINO ACIDS NON-ESSENTIAL AMINO
ACIDS
Arginine Arg Alanine Ala
Histidine His Asparagine Asn
Isoleucine Ile Aspartate Asp
Leucine Leu Glycine Gly
Lysine Lys Glutamine Gln
Methionine Met Glutamate Glu
Phenylalanine Phe Proline Pro
Threonine Thr Serine Ser
Tryptophan Trp Tyrosine Tyr
Valine
07/20/2022 Val Cysteine Cys 16
 AMINO ACIDS &
METABOLISM
• Beside their role as the building blocks of protein, amino acids
also have a variety of roles in metabolism.

• Important in many other biological molecules such as;

Forming parts of coenzymes,

Precursors for the biosynthesis
Structural molecules (e.g., heme, chitin, and purine bases)
Metabolic intermediates (e.g., acetate and pyruvate)
Neurotransmitters & hormones
07/20/2022 17
 AMINO ACID CATABOLISM
• End products of amino acid catabolism are ammonia,
carbon dioxide & bicarbonate.

• Deposition of amino acids into body protein represents

between 25%-50% of total amino acid consumed.

Breakdown of amino acids

Removal of amino acid group (deamination)
Conversion of the carbon skeletons into citric acid cycle
intermediates.
07/20/2022 18
 AMINO ACIDS IN FEED
FORMULATION
• When formulating feeds with diets deficient in
digestible EAA requirements of fish;

Increase the total protein level of the diet

Supplementation with crystalline amino acids

Use of combination of different protein sources

with different amino acid profiles.

07/20/2022 19
 DEFICIENCY SIGNS
Lysine. Deficient in plant-based protein sources.
Reduced growth and feed efficiency
Dorsal and caudal fin erosion, poor growth

07/20/2022 20
 DEFICIENCY SIGNS
Sulfur-amino acids (methionine and cysteine)
Cataracts in salmonoids
Excess Met is toxic

07/20/2022 21
 DEFICIENCY SIGNS
Branched chain amino acids (leucine, isoleucine
and valine)
Neurological deformities

07/20/2022 22
 DEFICIENCY SIGNS
Histidine
Poor growth performance and food utilization,
lordosis, high stress response
Excess histidine leads to extensive necrosis in
epithelial cells.

07/20/2022 23
 DEFICIENCY SIGNS
Tryptophan
Scoliosis, lordosis, elevated Ca, Mg and Na
concentrations

07/20/2022 24
 DEFICIENCY SIGNS
Taurine (Cysteine derivative)
• Green liver disease

07/20/2022 25
CONCLUSION
• Different Protein sources have different amino acids
composition therefore it is important to understand
the nature of protein sources that are to be
incorporated into fish feeds for maximum protein
deposition.

07/20/2022 26
 REFERENCES
• Buxbaum, E. (2007). Fundamentals o f Protein Structure and
Function. New York: Springer.
• NRC (2011). Nutrient requirements of fish and shrimp.
Washington, D.C. The National Academies Press.
• Afonso JM, Montero D, Robaina L, Astorga N, Izquierdo MS
and Ginés R. 2000. Association of a lordosisscoliosis-
kyphosis deformity in gilthead seabream (Sparus aurata)
with family structure. Fish Physiol Biochem 22, 159-163.
• Prabu, E;Felix,S; Felix,N; Anilan, B and Ruby, P.(2017). An
overview on significance of fish nutrition in aquaculture
industry.IJFAS,5(6):349-355.

07/20/2022 27