Fish and Shellfish Nutrition
Teacher
Sunita Satapathy
Category
Core Courses
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Course Name : Fish and Shellfish Nutrition
Code(Credit) : CUTM1444(3-1-0)
Course Objectives
- To learn basic concepts of feed formulation
- To learn about different feed processing techniques
Course Outcomes
- Student can prepare feed based on the nutritional requirements of fish/shell fish.
- They can prepare feed using different feed formulations
| COs | Course Outcomes | Mapping COs with POs
(High-3, Medium-2, Low-1) |
| CO1 |
Student can prepare feed based on the nutritional requirements of fish/shell fish. |
PO1-3, PO7-3, PO9-2 |
| CO2 | They can prepare feed using different feed formulations | PO1-3, PO7-2, PO9-3 |
Course Syllabus
Module- I
1.1. Food and feeding habits of commercially important fish and shell fish
1.2-Principal Nutrients essential for feed formulation
1.3-Role of different nutrients on fish and shellfish growth
1.4-Nutritional requirement of cultivable fish and shellfish
1.5-Importance of Priciple of Protein: Energy Ratio for aquaculture
Practice-1- Identification of Common feed ingredients
Practice-2- Preparation of artificial feeds using locally available feed ingredients
Assignment-1-Study on commercial fishes
Module- II
2.1-General principles for feed formulation
2.2-Different steps of feed formulation
2.3-Methods of Feed formulation
2.4-Classification of feed ingredients
2.5-Energy and protein sources
Practice-3-Proximate analysis of feed ingredients and feeds: Moisture, Crude protein,
Assignment-2- Methods of Feed formulation
Module- III
3.1-Evaluation of ingredient quality
3.2-Types of feed Dry (pellets, flakes, powdered, Moist Feed)
3.3-micro-encapsulated, micro-bound and micro-coated diets
3.4-Feed manufacturing units and processes
Practice-4- Proximate analysis of feed ingredients and feeds: Crude lipid, Ash
Module- IV
4.1-Pulverizer, Grinder and Mixer (Types and importance)
4.2-Pelletizer, Crumbler and Drier
4.3-Extruder and Fat sprayer
4.4-Hydro-stability of feed and their storage
4.5-Prevention of spoilage from rancidity, fungus and associated toxins
Practice-5- Preparation of feeds with various binders in order to determine their hydro-
stability
Assignment-3- Study about Pelletizer, Crumbler and Drier
Module- V
5.1-Feed Additive
5.2-Anti-nutritional factors in feed ingredients and methods of their
5.3-Principles of Nutritional energetic
5.4-Energy partitioning
Practice-6-Effect of Storage on Feed Quality and Determination of sinking rate feeds
Assignment-4- Storage on Feed Quality .
Module-VI
6.1-Concept of GE, ME, FE, UE etc. and their relation
6.2-Methods of digestibility study
6.3-Factors affecting digestibility
6.4-Role of feed digestibility study in feed quality evaluation
6.5-Feed Management in Aquaculture Farms
Assignment -5- Study on feed digestibility in feed quality
Module-VII
7.1-Traditional Feeding methods in Aquaculture
7.2-Different Feeding Practices used by Indian Farmers
7.3-Demand Feeders
Assignment-6 Study on Energy value of feed
Reference
John E. Halver, Ronald W. Hardy(2013), Fish in Nutrition , 3rd Edition by , Elsevier publication.
Ronald W. Hardy, Fish in Nutrition(2012), 4th Edition , Elsevier publication.
Sana S, De Silva, Trevor A Anderson (2018), Fish Nutrition in Aquaculture,
E-source-https://www.researchgate.net/publication/308653321_Microencapsulated_diets_for_fish_larvae_-_current_'state_of_art'
Session plan
Session 1
1.1. Food and feeding habits of commercially important fish and shell
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Session 2
1.2-Principal Nutrients essential for feed formulation
Session 3
1.3-Role of different nutrients on fish and shellfish growth
Session 4
1.4-Nutritional requirement of cultivable fish and shellfish
Session 5
1.5-Importance of Principle of Protein:Energy Ratio for aquaculture
Session 6
Practice-1- Identification of Common feed ingredients and Preparation of artificial feeds using locally available feed ingredients
Session 8
Session 9
Session 10
Session 11
Session 12
Practice-2-Proximate analysis of feed ingredients and feeds: Moisture, Crude protein
Session 13
3.1-Evaluation of ingredient quality
Session 14
Session 15
3.3-Micro-encapsulated, micro-bound and micro-coated diets for fish.
Session 16
Session 17
Practice-3- Proximate analysis of feed ingredients and feeds: Crude lipid, Ash
Session 18
4.1-Pulverizer, Grinder and Mixer (Types and importance)
Session 19
Topic-4.2-Pelletizer, Crumbler and Drier-during fish feed processing
Session 20
Session 21
4.4-Hydro-stability of feed and their storage
Session 22
4.5-Prevention of spoilage from rancidity, fungus and associated toxins
Session 23
Practice-4- Preparation of artificial feeds using locally available feed ingredients
Session 24
Session 25
5.2-Anti-nutritional factors in feed ingredients and methods of their
Session 26
5.3-Principles of Nutritional energetic
Session 27
Session 28
Practice-5-Effect of Storage on Feed Quality and Determination of sinking rate feeds
Session 29
6.1-Concept of GE, ME, FE, UE etc. and their relation
Session 30
6.2-Methods of digestibility study and Factors affecting digestibility
Session 31
6.3-Role of feed digestibility study in feed qualiy evaluation
Session 32
Session 33
Practice-7-Determination of Energy value of feed
Session 34
Session 35
Session 36
Our Main Teachers
Experienced with teaching profession in the field of Biochemistry,Animal Physiology, Cell biology. Presently working as Assistant Professor in Department of Zoology,School of Applied Science,Centurion University of Technology & Management, Odisha, India. Pursuing P.hD in Vermitechnology (recycling Biodegradable Wastes ) in CUTM. Received M.Phil in Biotechnology on Activity of Enzyme and M.Sc. in BIOCHEMISTRY as Specialisation […]