2007 Annual Report 1a.Objectives (from AD-416) 1. Elucidate the chemical, biological, and physical properties of underutilized Alaska fish by- products and their biochemical constituents to identify properties/compounds that can be used to make new and improved aquaculture and agriculture feed ingredients,and other high value products. Subobjective 1.1. ARS/FITC Analyze by-product from flat, rock, cartilaginous fish Subobjective 1.2. FITC/ARS Analyze seasonal variation of the by-product stream Subobjective 1.3. FITC/ARS Characterize tissue and organ components Subobjective 1.4. FITC/ARS Characterize protein-products made from fish byproducts. Subobjective 1.5. FITC/ARS Characterize oils and concentrated lipid fractions from by-products. Subobjective 1.6 FITC/ARS Characterization of the physical, chemical and nutritional properties of hydrolyzed salmon heads. Subprojective 1.7. FITC/ARS Further analyze the chemical, biological and physical properties of stickwater fractions derived from by-products. 2. Improve processes and methods for analysis, collection, and storage of raw materials, to retain the chemical, biological, and physical qualities of Alaska fish processing raw materials for developing new and improved ingredients/biochemicals. Subobjective 2.1. ARS/FITC Evaluate changes due to time and temperature on raw byproduct quality and effect on the quality of meals and oils Subobjective 2.2. ARS/FITC Effects of storage time and temperature on by-product components. Subobjective 2.3. FITC/ARS Evaluate changes in quality during long term storage of meals and oils. Subobjective 2.4. ARS/FITC Investigate new technologies for the stabilization, storage and subsequent processing of by-products Subobjective 2.5 FITC/ARS Investigate new technologies to identify components in fish meal 3. Make and evaluate the value of new and improved aquaculture and agriculture ingredients and feeds from underutilized Alaska seafood by-products and their constituents. Subobjective 3.1. UI & OI Develop and evaluate the digestibility and nutritional value of novel proteins and other ingredients derived in subobjectives 1.1, 1.3, 1.4, and 1.6 to be assessed using rainbow trout, shrimp and marine finfish. Subobjective: 3.2. UI & OI Develop and evaluate the nutritional value of oils and fractionated lipids from seafood by-products. Subobjective 3.3. UI & OI Develop and evaluate palatability and attractant properties of novel ingredients made from the by-products of seafood processing on Rainbow Trout, Tilapia, shrimp and marine finfish. Subobjective: 3.4 UI Develop and evaluate novel by-product feed ingredients as growth promoters and immune stimulants. Subobjective 3.5 OI Determine the feed binding characteristics of novel ingredients made from by-products. Subobjective 3.6.1 UI & OI Determine the product quality and sensory attributes of trout, rock fish or ling cod, shrim and other marine finfish reared to market size on feeds containing Alaska by-product ingredients. Subobjective 3.9. UI Develop and evaluate novel feed ingredients for ornamental fish. 1b.Approach (from AD-416) In this project the USDA Agriculture Research Service in cooperation with the University of Alaska Fairbanks, School of Fisheries and Ocean Sciences and their team of scientists at Hagerman Fish Culture Experiment Station, University of Idaho (UI) and the Oceanic Institute (OI) in Hawaii have designed a project to address the two objective listed above. ARS and University of Alaska scientists will characterize chemical and physical properties of fish by-products and co-products in the pilot plant of the University of Alaska Fishery Industrial Technology Center (FITC) in Kodiak, Alaska and University of Alaska Fairbanks laboratories in Fairbanks and Kodiak AK. ARS and University of Alaska scientists will produce sufficient quantities of products to be tested as feed ingredients. ARS, University of Alaska, University of Idaho, and Oceanic Institute scientists will work to identify and develop other higher valued products that can be derived from fish by-products. Feed ingredients incorporating these products will be formulated and manufactured and feeding studies will be completed at the UI Hagerman Fish Culture Experiment Station in Idaho (freshwater finfish) and The Oceanic Institute in Hawaii (shellfish and marine finfish). Replaces 5341-31410-002-02G (9/04). Documents SCA withh UAF. Formerly 5341-31410-002-05S (6/05). 3.Progress Report This report serves to document research conducted under a specific cooperative agreement between ARS and the University of Alaska-Fairbanks. Additional details of the research can be found in the report for the parent CRIS 5341-31410-003-00D, Converting Alaska Fish By-Products Into Value Added Ingredients and Products. The ADODR monitored project activities with telephone calls, e-mail communications, monthly site visits to the University of Alaska fish processing and research facilities in Kodiak, Alaska, and discussions with project PI. A midterm project update meeting and site visits to aquaculture facilities took place on March 26-28, 2007 in Hagerman, ID, followed by a site visit to the NMFS aquaculture center in Seattle, WA. Significant research progress was made in the following areas: 1. Fish oil purification and adsorption technology 2. Alaskan seafood processing by-products in diets for sturgeon 3. Parameters for use of fish hydrolysates in diets of shrimp 4. Replacement diets for lingcod grow-out 5. Alaskan fish oils in finishing diets for rainbow trout 6. Processing by-products in diets for Pacific threadfin 7. Weaning Rock Sole onto artificial feeds with chemical cues 8. Antioxidant properties of pollock skin hydrolysates 4.Accomplishments None 5.Significant Activities that Support Special Target Populations None 6.Technology Transfer Number of non-peer reviewed presentations and proceedings 27