Development of local calibrations for the nutritional evaluation of fish meal and meat & bone meal by using near-infrared reflectance spectroscopy

Abstract

Fish meal and meat & bone meal from avian sources are the available animal protein sources mostly used in Bangladesh while formulating poultry diet. Due to the strong link between feed and food, the quality and safety of animal originated feed protein materials are the crucial public concern. The aim of this study was to explore the nutritional evaluation of fish meal and meat & bone meal by using near-infrared reflectance spectroscopy (NIRS). Samples were collected from different locations and feed mills in Bangladesh and were scanned in duplicate (scanning number 32, resolution 8) with an FT-NIRS systems monochromator (700-2400 nm) using a Qurtz cup sampling device. Multivariate analyses were performed for the development of calibration equations and data were centred using Partial Least Squares algorithm where spectral outliers were identified from each calibration. The accuracy of the calibration models was validated by root mean square error cross-validation (RMSECV), and correlation coefficient (R 2 ) between the measured values determined by analytical laboratory vs. predicted values of NIRS. High correlation between laboratory values and predicted values (R 2 > 90.00) were observed in predicting moisture, CP and total ash contents in both of the feed protein meals although the correlation (R 2 ) is relatively lower in predicting EE (88.45) and P (75.41) contents in fish meal, and Ca (85.84) and P (82.23) contents in meat & bone meal. The highest RMSECV was observed in CP and total ash contents of fish meal (1.15% and 1.01%) and meat and bone meal (1.27% and 1.32%), but the RMSECV in predicting other nutrients of feed protein meals were in acceptable ranges. Therefore, it is revealed that the NIRS could potentially be used to predict the nutrient contents in fish meal and meat & bone meal in Bangladesh.

Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System

“…The spectral information of meat was sensitive to the molecular bonds in meat, such as C-H, O-H, S-H, and N-H, which related to various quality attributes. The vibration overtones and vibration combinations of the above molecular bonds are related to the absorption peaks of the spectra ( Khaleduzzaman and Salim, 2020 ), and four significant absorption peaks at about 430 nm, 550 nm, 760 nm, and 980 nm wavelengths were shown in Fig. 4A .…”

“…The 550 nm absorption peak also occurred in the visible region is mainly connected with the myoglobin in meat, and the absorption peak at 760 nm is connected with the deoxymyoglobin, which was produced by the O-H stretching third overtone involved in the pH, color, protein, moisture, and fat components. The absorption peak at 980 nm is related to O-H third stretch overtone, which is mainly related to the moisture content ( Khaleduzzaman and Salim, 2020 ). Due to the shear force being a physical parameter, which was formed by much more factors, its characteristic peak was difficult to find for relating some single corresponding groups.…”

“…The pH, color, water holding capability (WHC), and tenderness are common quality parameters and the protein, fat, and moisture are major nutritional components, which are important factors affecting meat eating quality ( Che et al, 2016 ). Traditional methods, such as the cooking method for WHC detection, the shear force method for tenderness evaluation, the Kjeldahl determination for crude protein content determination, the Soxhlet method for crude fat content determination, and the oven drying for moisture content evaluation, are high-cost and time-consuming ( Khaleduzzaman and Salim, 2020 ; Song et al, 2000 ; Zhao et al, 2018 ). In addition, chemical agents used in the process of the above measurements contaminate and destruct meat samples.…”

Prediction of chemical compositions of crushed maize used in meat animal ration using near infrared spectroscopy and multivariate analysis

“…Number of the articles published in this area between 1930 and 1940 was only 3, while this number were more than 1000 between 1980-1990(Egesel and Kahriman, 2012, and climbed over 15000 in 1998 (Pasquini, 2003). In Bangladesh, NIR spectroscopy studies related to animal feed are very scanty (Khaleduzzaman and Salim, 2020), and no information is available on the historical progress. As evident by the google search, domestic studies in this area are rather negligible; and no report has been found on the grain quality of maize.…”

Nutritional labelling of food products purchased from online retail outlets: screening of compliance with European Union tolerance limits by near infrared spectroscopy

“…28 The accuracy of the technique in measuring macronutrients in food has been already demonstrated by several studies. [28][29][30][31] Following the standardization procedures described by ISO 12099:2010 and ISO 21543:2006, food companies, analytical laboratories have switched from expensive and time-consuming wet chemistry to (NIR) spectroscopy to measure nutrient content.…”