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Upon completion of the course, students will be able to achieve the floowing outcomes:
CO-1 : To gain sufficient knowledge in the identification of phytoplankton and zooplankton species. PO1, PO2
CO-2 : To culture of phytoplanktons and zooplanktons in captive condition and their applications in hatcheries. PO1, PO2, PO3
CO-3 : To be able to perform artemia culture, storage, feeding apply for earlier development of fishes. PO1, PO2
PO1 : Knowledge enhancement:
PO2 : Professional and Entrepreneurial Skill development:
PO5 : Environment and Sustainability:
PO8 : Team Work:
PO-1: Knowledge enhancement: Enhanced knowledge on concepts, essential facts, basics, principles and theories relating to fishery biology, biodiversity and aquatic environment, aquaculture, fish nutrition, fish physiology, genetics and biotechnology, fish processing, fisheries engineering, fish microbiology, fishery extension, economics, and biostatistics.
PO-2: Professional and Entrepreneurial Skill development: Understanding the value and processes of life-long learning and professional enhancement and entrepreneurship development.
PO-3: Critical thinking: After identifying the assumptions from the subject, take informed actions to frame the thinking and check out the degree to which these assumptions are accurate and valid, and look at our ideas and decisions (intellectual, organizational, and personal) from different perspectives.
PO-4: Problem Solving: solve the problems from concerned disciplines using the knowledge, skills and attitude acquired from various disciplines in fisheries science.
PO-5: Environment and Sustainability: Understand the issues of environmental contexts and sustainable development.
PO-6: Data Handling and computational skills: Collect, analyze and interpret biological and scientific data for the scientific and farming community with the help of computer-based programmes.
PO-7: Communication and Extension Skills: Develop appropriate communication skills for effective transfer of knowledge and technologies through extension activities.
PO-8: Team Work: Play effective roles in capture, culture, management, financial and marketing of fish produce.
PO-9: Ethics: Application of ethical principles and commitment to professional ethics and responsibilities.
Theory
Introduction to live food organisms. Importance of live food organisms. Candidate species of phytoplankton and zoo-plankton as live food organisms of freshwater and marine species. Culture of Green-algae, Blue-green algae, chlorella, spirulina, diatoms etc. Biology, culture requirements and methodology of Infusoria. Biology, culture requirements and methodology of rotifer. Biology, culture requirements and methodology of cladocerons and copepods. Biology, culture requirements and methodology of brine shrimp (Artemia sp.). Biology, culture requirements and methodology of chironomids. Biology, culture requirements and methodology of earthworm. Biology, culture requirements and methodology of Baitfish and forage fish. Tropic potentials - proximate composition of live feed.
Practical
Methods of collection and identification of different live food organisms. Laboratory scale culture of selected live food organisms (green algae), Laboratory scale culture of selected live food organisms (spirulina). Laboratory scale culture of selected live food organisms (chetoceros). Laboratory scale culture of selected live food organisms (rotifer). Laboratory scale culture of selected live food organisms (Moina). Decapsulation and hatching method of brine shrimp cyst. Evaluation of live food organisms
References
1. FAO FISHERIES TECHNICAL PAPER-361, Patrick Lavens and Patrick Sorgeloos
2. Watanabe, T. and Kiron, V. 1994. Prospects in larval fish dietetics. Aquaculture, 124: 223-251.
3. Guillame, J., Kaushik, S., Berqot P., and Metallier, R., 2001. Nutrition and feeding of fish and crustaceans, Springer Praxis Publishing, Chichester, UK.
4. Halver J.E. 1989. Fish Nutrition, Academic Press, San Diego, CA.
5. Training Manual on Culture of Live Food Organisms for Aquahatcheries (1998), CIFE, Mumbai. Pages 5-16.
Identification of Live Feed Organism
Importance of live food organisms and candidate species of phytoplankton and zooplankton used as live food.
Importance of live food organisms in Aquaculture
Methods of collection of different live food organisms
Identification, Biology and Culture of Green-algae
Identification of selected green algae, blue-green Algae and diatoms
Identification, Biology and culture of blue-green algae and diatoms
Laboratory scale culture of green algae (Chlorella), blue-green algae (Spirulina) and diatoms
Decapsulation and Hatching of brine shrimp
Culture of brine shrimp
Microscopic identification and Laboratory Scale Culture of Infusoria
Different Laboratory scale culture methods of Infusoria
Culture of Infusoria
Biology and Culture requirements of Rotifer
Culture of rotifer
Identification and culture of Rotifers
Culture methods of Rotifers
Culture of Rotifers
Biology and Culture requirements of cladocerons and copepods
Culture of Cladocerans
Identification of selected cladoceran and copepod species
Culture methods of cladocera and copepod
Culture of Cladoceran and Copepod
Identification and Biology of Brine shrimp (Artemia sp.)
Identification of different species and life stages of Artemia
Decapsulation and hatching method of brine shrimp cyst
Decapsulation and hatching of market-available artemia cyst
Biology and Culture methods of Chironomid (Blood-worm) and Tubifex (Sludgeworm)
Culture of chironomid and tubifex
Laboratory scale culture of earthworm
Identification of forage and bait fish from fish market and culture of the same
Revision and Doubt-clearing session
Proximate composition analysis of live feed organisms
Mr. Shirsak Mondal has attended West Bengal University of Animal and Fishery Sciences, Kolkata, WB and received B.F.Sc degree in the year 2019. He has completed M.F.Sc in Aquatic Animal Health Management form ICAR- Central Institute of Fisheries Education in the year of 2021. He has worked as Senior Research Fellow in ICAR-Central Inland Fisheries […]