Ecological desalination of anchovy residues and their mixture with soybean meal for the production of poultry feed: Optimization of waste through response surface methodology (RSM)

Ilham BOUMENDIL; Mhammed SISOUANE; Youness EL HAIMER; Nabil BOUNOUAR; Jihane KHAMLICH; Asmae BAGGAR; Amal SAFI

doi:10.18006/2023.11(5).834.844

Authors

Ilham BOUMENDIL Laboratory Biochemistry Environment and Agri-food, Department of Biology, Faculty of Science and Technics Mohammedia, Hassan II University Casablanca, Morocco. https://orcid.org/0009-0009-0931-1909
Mhammed SISOUANE Laboratory of Water and Environnement(LEE), Faculty of Sciences, Chouaib Doukkali University, PO Box 20, El Jadida, M-24000, Morocco. https://orcid.org/0000-0002-8835-1950
Youness EL HAIMER Laboratory of Coordination and Analytical Chemistry (LCCA), Faculty of Sciences, Chouaib Doukkali University, PO Box 20, El Jadida, M-24000, Morocco. https://orcid.org/0009-0002-1699-6407
Nabil BOUNOUAR Laboratory of Water and Environnement(LEE), Faculty of Sciences, Chouaib Doukkali University, PO Box 20, El Jadida, M-24000, Morocco.
Jihane KHAMLICH Laboratory Biochemistry Environment and Agri-food, Department of Biology, Faculty of Science and Technics Mohammedia, Hassan II University Casablanca, Morocco.
Asmae BAGGAR Laboratory Biochemistry Environment and Agri-food, Department of Biology, Faculty of Science and Technics Mohammedia, Hassan II University Casablanca, Morocco. https://orcid.org/0000-0002-7303-2041
Amal SAFI Laboratory Biochemistry Environment and Agri-food, Department of Biology, Faculty of Science and Technics Mohammedia, Hassan II University Casablanca, Morocco. https://orcid.org/0000-0001-5891-5391

DOI:

https://doi.org/10.18006/2023.11(5).834.844

Keywords:

Salted anchovy bones, Poultry feed, Soybean meal, Response surface methodology

Abstract

Salted anchovy bones are a non-recyclable waste product containing high salt levels. However, they also contain valuable minerals such as calcium, phosphorus, potassium, magnesium, and nitrogen. This study aimed to find a cost-effective method to desalinate anchovy bones while preserving their nutritional value and repurposing them as a raw material for poultry feed. Through various tests, we were able to reduce the salt content of the anchovy bones from 15.4% to 4.7% using a 50/50 percent mixture of tap water and from 15.4% to 3.7% using a mixture of tap water and soybean meal in a 30/70 percent ratio. Combining soybean meal with desalted anchovy bones resulted in a nutritional composition comparable to that found in poultry feed, reducing salt content. The response surface method (RSM) was employed to determine the optimal proportions of desalted anchovy bones (70-90%) and soybean meal (10-30%) and to study the variables affecting the concentrations of NaCl, Ca, P, Ash, and TNM. The study revealed the influence of desalted anchovy bone and soybean meal percentages on these concentrations. This study demonstrates that the method used provides an ideal approach for understanding the interactions between input parameters (% DAR, % SM) and output parameters (NaCl, Ca, P, Ash, and TNM) and shows promising results for the desalination of anchovy bones using a soybean meal cake as well as the feasibility of creating poultry feed.

Author Biography

Mhammed SISOUANE, Laboratory of Water and Environnement(LEE), Faculty of Sciences, Chouaib Doukkali University, PO Box 20, El Jadida, M-24000, Morocco.

References

Ababouch, L., El Marrakchi, A., & Division, F. A. A. E. A. P. (2009). Élaboration des semiconserves d’anchois: aspects économiques, techniques et hygiéniques, Rome, FAO Fisheries and Aquaculture Technical Papers.

Agu, C., Menkiti, M., Kadurumba, C., & Menkiti, N. (2015). Process parameter optimization for transformer oil extraction from Terminalia catappa s eed using response surface methodology. Journal of the Chinese Advanced Materials Society, 3, 328-344. DOI: https://doi.org/10.1080/22243682.2015.1088794

AOAC (1990). AOAC: official methods of analysis (Volume 1). Contaminats, Agricultural chemicals. Washington, DC, USA: Authority of the united states of america.

AOAC (2005). Of fi cial Methods of Anal y sis, GAITHERSBURG, MARY LAND 20877-2417, USA, AOAC INTERNATIONAL.

AOAC & Horwitz, W. (1975). Official methods of analysis, Association of Official Analytical Chemists Washington, DC.

Bhatti, M. S., Kapoor, D., Kalia, R. K., Reddy, A. S., & Thukral, A. K. (2011). RSM and ANN modeling for electrocoagulation of copper from simulated wastewater: Multi objective optimization using genetic algorithm approach. Desalination, 274, 74-80. DOI: https://doi.org/10.1016/j.desal.2011.01.083

Boumendil, I., Baggar, A., Yassif, F.Z., Fechtali, T., & Safi, A. (2020). Physicochemical Parameters of Moroccan Fish Salted Waste Desalting of Natural Process. In: Ezziyyani, M. (eds) Advanced Intelligent Systems for Sustainable Development (AI2SD’2019). AI2SD 2019. Advances in Intelligent Systems and Computing, vol 1104. Springer, Cham. https://doi.org/10.1007/978-3-030-36671-1_46. DOI: https://doi.org/10.1007/978-3-030-36671-1_46

Chauhan, B. & Gupta, R. (2004). Application of statistical experimental design for optimization of alkaline protease production from Bacillus sp. RGR-14. Process Biochemistry, 39, 2115-2122. DOI: https://doi.org/10.1016/j.procbio.2003.11.002

Fernández-Corredor, E., Albo-Puigserver, M., Pennino, M. G., Bellido, J. M. & Coll, M. (2021). Influence of environmental factors on different life stages of European anchovy (Engraulis encrasicolus) and European sardine (Sardina pilchardus) from the Mediterranean Sea: A literature review. Regional Studies in Marine Science, 41, 101606. DOI: https://doi.org/10.1016/j.rsma.2020.101606

Filli, K., Nkama, I., Abubakar, U., & Jideani, V. A. (2010). Influence of of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of ‘fura’: A Nigerian traditional food. African Journal of Food Science, 4, 342-352.

Hasan, B., Putra, I., Suharman, I., Iriani, D., & Muchlisin, Z. A. (2019). Growth performance and carcass quality of river catfish Hemibagrus nemurus fed salted trash fish meal. The Egyptian Journal of Aquatic Research, 45, 259-264. DOI: https://doi.org/10.1016/j.ejar.2019.07.005

Horwitz, W., & International, A. (2000). Official Methods of Analysis of AOAC International, AOAC International.

Kizilkaya, B., Tekinay, A. A., & Dilgin, Y. (2010). Adsorption and removal of Cu (II) ions from aqueous solution using pretreated fish bones. Desalination, 264, 37-47. DOI: https://doi.org/10.1016/j.desal.2010.06.076

Koocheki, A., Taherian, A. R., Razavi, S. M., & Bostan, A. (2009). Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds. Food Hydrocolloids, 23, 2369-2379. DOI: https://doi.org/10.1016/j.foodhyd.2009.06.014

Köprücü, K., & Özdemir, Y. (2005). Apparent digestibility of selected feed ingredients for Nile tilapia (Oreochromis niloticus). Aquaculture, 250, 308-316. DOI: https://doi.org/10.1016/j.aquaculture.2004.12.003

Kremer, S., Mojet, J., & Shimojo, R. (2009). Salt reduction in foods using naturally brewed soy sauce. Journal of Food Science, 74, S255-S262. DOI: https://doi.org/10.1111/j.1750-3841.2009.01232.x

Lee, C., & Wang, W. (1997). Biological statistics. Science Press, Beijing.

Liu, S., Yang, F., Zhang, C., Ji, H., Hong, P., & Deng, C. (2009). Optimization of process parameters for supercritical carbon dioxide extraction of Passiflora seed oil by response surface methodology. The Journal of Supercritical Fluids, 48, 9-14. DOI: https://doi.org/10.1016/j.supflu.2008.09.013

Marchetti, M. D., Lugo, R. J. J., Massa, A. E., & Czerner, M. (2021). Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds. LWT, 150, 111896. DOI: https://doi.org/10.1016/j.lwt.2021.111896

Myers, R. H., Montgomery, D. C., & Anderson-Cook, C. M. (2016). Response surface methodology: process and product optimization using designed experiments, John Wiley & Sons.

Myers, R. H., Montgomery, D. C., Vining, G. G., Borror, C. M., & Kowalski, S. M. (2004). Response surface methodology: a retrospective and literature survey. Journal of quality technology, 36, 53-77. DOI: https://doi.org/10.1080/00224065.2004.11980252

Nurulnadia, M. Y., Nik-Nurasyikin, N. M. A., Ling, K. H., Zahid, B. M., Adiana, G., & Nurlemsha, B. I. (2021). Metal concentrations in fresh and salt-dried anchovy, Encrasicholina devisi, and estimation of target hazard quotient for consumers in Kuala Terengganu. Regional Studies in Marine Science, 41, 101595. DOI: https://doi.org/10.1016/j.rsma.2020.101595

Paone, E., Fazzino, F., Pizzone, D. M., Scurria, A., Pagliaro, M., Ciriminna, R., & Calabrò, P. S. (2021). Towards the anchovy biorefinery: Biogas production from anchovy processing waste after fish oil extraction with biobased limonene. Sustainability, 13, 2428. DOI: https://doi.org/10.3390/su13052428

Shrivastava, A., Bajaj, I., Saudagar, P., & Singhal, R. (2008). Media Optimization for the Production of?-Linolenic Acid by Cunninghamella echinulata var. elegans MTCC 552 Using Response Surface Methodology. International Journal of Food Engineering, 4(2), https://doi.org/10.2202/1556-3758.1178. DOI: https://doi.org/10.2202/1556-3758.1178

Taarji, N., Da Silva, C. A. R., Khalid, N., Gadhi, C., Hafidi, A., Kobayashi, I., Neves, M. A., Isoda, H., & Nakajima, M. (2018). Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake. Food Chemistry, 246, 457-463. DOI: https://doi.org/10.1016/j.foodchem.2017.12.008

Taran, M. & Aghaie, E. (2015). Designing and optimization of separation process of iron impurities from kaolin by oxalic acid in bench-scale stirred-tank reactor. Applied Clay Science, 107, 109-116. DOI: https://doi.org/10.1016/j.clay.2015.01.010

Washington, S., & Ababouch, L. (2011). Private standards and certification in fisheries and aquaculture, Food and Agriculture Organization of the United Nations Rome, 2011.

Zaibunnisa, A., Norashikin, S., Mamot, S., & Osman, H. (2009). An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurized liquid extraction (PLE). LWT-Food Science and Technology, 42, 233-238. DOI: https://doi.org/10.1016/j.lwt.2008.03.015