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2. University of Novi Sad, Institute of Food Technology (FINS) – Lead beneficiary University of Szeged, Faculty of Engineering, Department of Food Engineering (SZTE) Project partners 2

3. Background FINS - Animal feed research SZTE – Animal and human nutrition Joint research 3

4. Problem Common carp is the main cultured fish in Serbia and Hungary, comprising to 70 to 80% The CVD mortalities are over 50% in both countries. Consumption of ω-3 fatty acids decreases CVD mortality rates. The best source of ω-3 fatty acids is marine fish. Increase in production and consumption of carp meat with improved quality (similar to marine fish) will lower the risk of CVD. Cyprinus carpio Per capita fish meat consumption in Serbia and Hungary is around 5 kg, being among the lowest in Europe. 4

5. Target groups Target groups are the role-players in feed-to-food chain. Feed manufacturers are a target group who will benefit from the project by being provided with an innovative, high-quality, environmentally sustainable fish feed. Another target group are fish producers, who will benefit by being able to offer healthier fish meat. The main target group are end-users of fish meat, i.e. consumers, who will benefit by lowering the risk of CVD development. 5

6. Project objectives 1.To develop new fish feed with superior physical and nutritional characteristics, using contemporary feed technology. 2.To evaluate the efficiency of the produced fish feed in feeding trials. 3.To assess the quality of produced fish meat by chemical and biological methods. 4.To promote consumption of healthy food to the role-players of agro- food sector, consumers and general public of the border region. 6

7. Activity plan Activity 1: Development of fish feed formulations Activity 2:Parametars of feed technological processing Activity 3:Fish feed quality - chemical assessment Activity 4:Feed performance in fish feeding trials Activity 5: Fish meat quality - chemical assessment Activity 6: Fish meat quality - biological assessment Activity 7: Dissemination of results 7

8. New carp diets with superior: Physical characteristics Control – standard sinking pellets New feed – floating pellets (monitoring of consumption) Nutritional characteristics Different combinations of raw materials, linseed and fish oils, as well as omega-3 and omega-6 acids Activity 1: Development of fish feed formulations 8

9. PILOT PLANT OF THE INSTITUTE OF FOOD TECHNOLOGY Activity 2: Parameters of feed technological processing UPSCALING Single Shaft Extruder, Amandus Kahl, OE 8, Germany (100 kg/h) Twin ShaftT Extruder, Muyang, MY 90, China COMERCIAL FEED MILL “KOMPONENTA”, ĆUPRIJA, SERBIA 9

10. Activity 2: Parameters of feed technological processing II VACUUM COATER, Forberg, F-6-RVC, Norway The addition of different types of oils and fatty acids was done on laboratory vacuum coater in pilot plant at the Institute of food technology. 10 Distribution of liquid without vacuum Distribution of liquid with vacuum

11. Activity 3: Fish feed quality - chemical assessment physical properties chemical composition and fatty acid content Activity 4: Feed performance in fish feeding trials (Dr. Istvan Csengeri) The efficiency of new feeds was tested in feeding trial with common carp. Activities 3 and 4 Research Institute for Fisheries, Aquaculture and Irrigation (HAKI) 11

12. Activity 5: Fish meat quality – chemical assessment (Dr. Istvan Csengeri) - basic chemical composition and fatty acid profile of fish meat Activity 6: Fish meat quality – biological assessment (Dr. Istvan Lepran) - feeding trials with mammalian model animals, i.e. rats. - specific physiological effects (weight gain, blood pressure, heart rate and ex vivo platelet aggregation changes of rats) Department of Pharmacology & Pharmacotherapy, University of Szeged Activities 5 and 6 12

13. Activity 7: Dissemination of results www.feed-pro-food.uns.ac.rs LEAFLETS PRESENTATIONS A R T I C L E S SEMINARS AND WORKSHOPS 13

14. This presentation has been produced with the financial assistance of the European Union. The content of the presentation is the sole responsibility of Institute of Food Technology and can under no circumstances be regarded as reflecting the position of the European Union and/ or the Managing Authority. Thank you for your attention. 14