Project Number: 5341-31410-003-01
Project Type: Specific Cooperative Agreement

Start Date: Sep 30, 2004
End Date: Sep 29, 2009

Objective:
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.

Approach:
ARS and FITC scientists will characterize chemical and physical properties of fish by-products and co-products obtained from the processing of fish in Alaska. Characterization of the chemical and physical properties will be conducted by ARS and FITC scientist in the well equipped laboratories in Fairbanks and Kodiak, Alaska. ARS and FITC scientist in collaboration with UI and OI scientists will identify and develop higher valued products that can be derived from fish by-products. Processing and fractionation studies and the production of feed ingredients to be tested will be done at the University of Alaska fish processing pilot plant in Kodiak, Alaska. Feeds incorporating these products will be formulated, manufactured and nutritionally tested at UI and OI. Replaces 5341-31410-002-02G (9/04). Documents SCA withh UAF. Formerly 5341-31410-002-05S (6/05).