Evaluation of Quality of Feed Ingredients used in Aquafeed Production

Date Received: 08-10-2025

Date Accepted: 02-07-2026

Date Published: 27-08-2026

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2026.24.8.04

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Issue: Vol. 24 No. 8 (2026): Tạp chí Khoa học Nông nghiệp Việt Nam

Section:

CHĂN NUÔI – THÚ Y – THỦY SẢN

How to Cite:

Cuong, N., Hai, P., Hoang, L., Toan, L., My, V., Khanh, L., & Nguyen, N. (2026). Evaluation of Quality of Feed Ingredients used in Aquafeed Production. Vietnam Journal of Agricultural Sciences, 24(8), 1059–1069. https://doi.org/10.31817/tckhnnvn.2026.24.8.04

Evaluation of Quality of Feed Ingredients used in Aquafeed Production

Nguyen Quoc Cuong (*) , Pham Duy Hai , Le Hoang 1 , Ly Huu Toan 1 , Vo Thi My My 1 , Le Tran Hoai Khanh 1 , Nguyen Van Nguyen 1

  • Tác giả liên hệ: [email protected]
  • 1 Trung tâm Nghiên cứu Dinh dưỡng và Công nghệ thức ăn Thủy sản, Viện Khoa học Thủy sản Việt Nam

    • Keywords

    Ingredients, feed, quality, safety limits, aquaculture

    Abstract


    This study aimed to evaluate the quality of feed ingredients, focusing on chemical composition and safety limits. In this study, 67 samples of various feed ingredients from different feed mills and local brokers were collected to evaluate the quality. Biochemical and microbiological parameters were analyzed according to Vietnam National Standard methods, while amino acids and fatty acids were analyzed by High Performance Liquid Chromatography (HPLC) and Gas Chromatography (GC), respectively. The results showed that fishmeal was a rich source of protein. Peruvian and Chilean fish meals contained higher than 65% protein, whereas local fish meals contained less than 62%. Tra catfish byproduct meal comprised 56-62% protein and 8-10% lipid. Meat and bone meal exhibited high protein content (46 to 51%) and ash content (30 to 37%), but an imbalanced amino acid composition in comparison to fishmeal.The protein content of soybean meal ranged from 45% to 46%, while the lipid content was low (<3.5%). Marine fish oil contained essential fatty acids, including highly unsaturated fatty acids (HUFA), while soybean oil provides valuable fatty acids, such as linolenic acid and alpha-linolenic acid. Starch sources, including rice bran, cassava, and wheat flour, were characterized by high carbohydrate content (45-86%). Furthermore, the results for ingredient safety limits showed that neither mycotoxins nor heavy metals exceeded their permissible limits.

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