1.1 Introduction
Fish meal is a well known source of true protein with high biological value in the nutrition of monogastric animals. Except for highly essential amino acid content, this feedstuff also has a good balance of unsaturated fatty acids, high content of certain minerals (available phosphorus) and vitamins (A, D, B-complex). However, there is a number of unfavourable characteristics which present limiting factors in fish meal usage. It is also well known fact that fish meal, as a protein-rich feedstuff, is very sensitive to storage conditions.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Fish is a vertebrate animal, living in fresh and seawater. It is one of the main sources of animal protein foods available for human consumption. Most of the catch comes from oceans, seas, rivers and lately from man-made ponds. It is a highly nutritious food of about 60-80% water, 15-25% protein, 11-22% fat, 20% mineral and 1% carbohydrate. It is often cheaper than meat and so it is a rich protein source for both the poor and the wealthy.
In Nigeria, fish and fish products constitute more than 60% of the total protein intake in adults, especially in the rural areas, and they supply a good balance of protein, vitamins and minerals. Fish has a caloric content of relatively 10%, which enhances its value, as well as its role in the nation’s nutrition (Akinneye et al., 2007).
Consumption of fish and fish products is recommended due to good digestibility and the high content of polyunsaturated fatty acids. Fishes are a rich source of protein commonly consumed as an alternative source of protein due to the higher cost of meat and other sources of animal protein (Oluwaniyi and Dosumu, 2009). Fish has lower cholesterol content when compared with meat and thus often recommended for consumption especially among the adult population (Harris, 1997).
The marine fish is generally cheaper and more abundant when compared with fresh water fishes, which are relatively more expensive in Nigeria (Oluwaniyi and Dosumu, 2009). Fish is a highly perishable food and so, many strategies have been developed to limit its spoilage (Gómez-Estaca et al., 2009). According to KumoluJohnson et al. (2010) various food preservation techniques have been utilized to improve the microbial safety and extend the shelf-life of fish in general including freezing, chemical preservation, salting, smoking, frying and filleting. However, smoking is the most popular method of Fish meal processing (Bako, 2004).
Food is considered to be microbiologically unsafe owing to the presence of microorganisms which may invade human body (e.g Salmonella, Escherichia coli, Listeria monocytogenes, etc) and also those that produce toxins ingested with a food such as Staphylococcus aureus, Clostridium botulinum and Bacilus cereus (Ofred, 2009).
Contamination of fish and other fishery products by microbes has been a serious threat to human health. There are four main factors responsible for fish spoilage once it is out of its natural habitat (water) and these include: Autolysis which usually precedes bacterial spoilage and involves the breakdown of protein and lipids to amino acids and fats by muscle enzymes. The activity of microorganism is another factor which uses the amino acid produced by autolysis for proliferation. Others are chemical deterioration and insect attack which cause considerable deterioration.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Alternative to Fish Meal in Poultry Production.
1.3 Statement of Problems
For the last fifteen years consumers’ fears which arose as a result of the incidence of bovine spongiform encephalopathy has to be taken into account as a limiting factor in the use of feedstuffs of animal origin. Due to this fact, feed manufacturing has to increase the usage of well known alternative sources of protein.
The problem of fish in Nigeria however, is its high rate of perishability especially since the relative ease of preservation is not readily attainable, hence the difficulty in handling. Generally, the different preservation methods are: drying, smoking, freezing, chilling and brining but the common method in Nigeria is smoking (Akinola et al., 2006).
1.4 Aim and Objectives of Study
The aim of the study is to investigate the Alternative to Fish Meal in Poultry Production. In achieving this aim, the following specific objectives were laid out as follows:
- To find out the alternative to Fish Meal processing and packaging during Poultry Production
- To evaluate the effects of high levels of soybean and sunflower meal as a fish meal substitute in livestock (poultry) rations on health and production results.
1.5 Significance of Study
This study will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.6 Scope of Study
The study focuses on the investigation of the alternative to fish meal in Nigeria poultry production.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
…
