Fish and Shellfish Nutrition

Teacher

Sunita Satapathy

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Course Name : Fish and Shellfish Nutrition

Code(Credit) : CUTM1450(3-1-0)

Course Objectives

To learn basic concepts of feed formulation

To learn about  different feed processing techniqus

Learning Outcomes

Student can prepare feed based on the nutritional requirements of fish/shell fish.

They can prepare feed using different feed formulations

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

Fish in Nutrition ---- Halver

Fish Nutrition in Aquaculture ---- De Silva, Trevor & Anderson

E-sources-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

feeding habit- F& SF

fishfeeding habit- F& SF

feeding habit-fish1

fish-feeding

feeding habit-fish

fish feed

feeding habit- F& SF

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Session 2

1.2-Principal Nutrients essential for feed formulation

Nutrients essential for feed formulation

fish nutrition

fish nutrition -materials

Session 4

1.4-Nutritional requirement of cultivable fish and shellfish

fish management

Session 5

1.5-Importance of Principle of Protein:Energy Ratio for aquaculture

Protein aquaculture

Energy Ratio for aquaculture

Session 6

Practice-1- Identification of Common feed ingredients and Preparation of artificial feeds using locally available feed ingredients

Preparation of artificial feed

Fish artificial feed

Session  7

2.1-General principles for feed formulation

Fish formulation

Fish feed formulation

Session 8

2.2-Different steps of feed formulation

Steps of fish feed

Fish feed formulation

Session 9

Session 10

2.4-Classification of feed ingredients

fish feed classification

Classify of fish feed

Session  11

Session  12

Practice-2-Proximate analysis of feed ingredients and feeds: Moisture, Crude protein

Feed ingredients for fish food

Session 13

3.1-Evaluation of ingredient quality

Evaluation of ingredient quality of fish feed

Session 14

3.2-Types of feed Dry (pellets, flakes, powdered, Moist Feed)

Dry pellet

Fish flakes

Session 15

3.3-Micro-encapsulated, micro-bound and micro-coated diets for fish.

Micro-bound-diet

Micro-encapsulated

Session 16

3.4-Feed manufacturing units and processes

Feed processing

Processing unit

Session 17

Practice-3- Proximate analysis of feed ingredients and feeds: Crude lipid, Ash

Proximate composition of fish feed

Proximate composition of fish feed

Session 18

4.1-Pulverizer, Grinder and Mixer (Types and importance)

Pulverizer,grinder& mixer

Pulverizer,grinder& mixer

Session 19

Topic-4.2-Pelletizer, Crumbler and Drier-during fish feed processing

Pelletizer, Crumbler and Drier-1

Pelletizer, Crumbler and Drier-2

Session 20

4.3-Extruder and Fat sprayer

Extruder & Fat sprayer

Extruder & Fat sprayer

Session 21

4.4-Hydro-stability of feed and their storage

Fish storage

Hydrostability of fish feed

Storage of fish feed

Session 22

4.5-Prevention of spoilage from rancidity, fungus and associated toxins

Prevention of Fish food

Spoilage of fish

Prevention of Fish food from spoilage

Session 23

Practice-4- Preparation of artificial feeds using locally available feed ingredients

Preparation of artificial feed

Session 24

5.1-Feed Additive

Fish additive

Feed additives

Session 25

5.2-Anti-nutritional factors in feed ingredients and methods of their

anti-nutritional factors in feed ingredients

Anti nutritional factors

Session 26

Session 27

Session 28

Practice-5-Effect of Storage on Feed Quality and Determination of sinking rate feeds

Energy partitioning

Energy partitioning in fish farm

Session 29

6.1-Concept of GE, ME, FE, UE etc. and their relation

Partitioning

Session 30

6.2-Methods of digestibility study and Factors affecting digestibility

Methods of digestibility

Digestivility

Session 31

6.3-Role of feed digestibility study in feed qualiy evaluation

Role of feed digstibility

Feedipediat

Session 32

6.4-Feed Management in Aquaculture Farms

Shrimp managemnt

Fish feed

Fish management

Session 33

Practice-7-Determination of Energy value of feed

Determination of energy value

Session 34

7.1-Traditional Feeding methods in Aquaculture

Traditional fishing-1

Traditional fishing-2

Session 35

7.2-Different Feeding Practices used by Indian Farmers

Feeding practices

Feeding method 

Session 36

7.3-Session-= Feeders

Session-fishing

Session

Case Studies

Case Studies

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    Course Name : Title Here

    Code(Credit) : ABC01(1-1-0)

    Course Objectives

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    Learning Outcomes

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    Course Syllabus

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    Session Plan

    Session 1

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    Session 2

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    Case Studies

    Case Studies

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      Sunita Satapathy

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      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 […]