Fish Food Organisms

Teacher

Shirsak Mondal

Category

Core Courses

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Course Name: Fish Food Organisms

Code(Credit):FSAQ2109(1-1-0)

Course Objectives

  • It deals with the introduction to phytoplankton and zooplanktons as fish food organisms and their culture techniques.
  • Provides knowledge about the biology of different small organisms used as feed for fish.
  • Provides theoretical and hands-on knowledge of lab-scale and mass culture of live fish food organisms.

Course Outcomes

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:

PO2Professional and Entrepreneurial Skill development:

PO5 : Environment and Sustainability:

PO8 :  Team Work: 

Program Outcome

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.

Course Syllabus

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.

Session Plan

Session 1 (Theory)

Introduction to live food organisms

Live feed

live feed in aquaculture

Session 2 (Practical)

Identification of Live Feed Organism

Session 3 (Theory)

Importance of live food organisms and candidate species of phytoplankton and zooplankton used as live food.
Importance of live food organisms in Aquaculture

Important live feed and their role

Session 4 (Practical)

Methods of collection of different live food organisms

Session 5 (Theory)

Identification, Biology and Culture of Green-algae

Session 6 (Practical)

Identification of selected green algae, blue-green Algae and diatoms

Session 7 (Theory)

Identification, Biology and culture of blue-green algae and diatoms

Biology and culture of Diatoms

Introduction and collection of diatoms

Session 8 (Practical)

Laboratory scale culture of green algae (Chlorella), blue-green algae (Spirulina) and diatoms

Session 9 (Theory)

Identification and Biology of Infusoria
Culture of Infusoria

Culture of infusoria

Session 9 (Theory)

Decapsulation and Hatching of brine shrimp
Culture of brine shrimp

Culture of brine shrimp

Session 10 (Practical)

Microscopic identification and Laboratory Scale Culture of Infusoria

Session 11 (Theory)

Different Laboratory scale culture methods of Infusoria

Session 12 (Practical)

Culture of Infusoria

Session 13 (Theory)

Biology and Culture requirements of Rotifer
Culture of rotifer

Rotifer culture

Session 14 (Practical)

Identification and culture of Rotifers

Session 15 (Theory)

Culture methods of Rotifers

Session 16 (Practical)

Culture of Rotifers

Session 17 (Theory)

Biology and Culture requirements of cladocerons and copepods
Culture of Cladocerans

Culture of cladocerons

Session 18 (Practical)

Identification of selected cladoceran and copepod species

Session 19 (Theory)

Culture methods of cladocera and copepod

Session 20 (Practical)

Culture of Cladoceran and Copepod

Session 21 (Theory)

Identification and Biology of Brine shrimp (Artemia sp.)

Session 22 (Practical)

Identification of different species and life stages of Artemia

Session 23 (Theory)

Decapsulation and hatching method of brine shrimp cyst

Session 24 (Practical)

Decapsulation and hatching of market-available artemia cyst

Session 25 (Theory)

Biology and Culture methods of Chironomid (Blood-worm) and Tubifex (Sludgeworm)

Biology and culture Tubifex and Chironomid (Microworm

Tubifex culture

Session 26 (Practical)

Culture of chironomid and tubifex

Session 27 (Theory)

Biology and culture methods of earthworm

Earth warm culture

Earthworm culture

Session 28 (Practical)

Laboratory scale culture of earthworm

Session 29 (Theory)

Identification and culture of forage-fish and baitfish

Culture of Bait fish

Culture of bait fish

Session 30 (Practical)

Identification of forage and bait fish from fish market and culture of the same

Session 31 (Theory)

Revision and Doubt-clearing session

Session 32(Practical)

Proximate composition analysis of live feed organisms

E-Material

Question Bank

Fish Food Organism Question Bank

https://www.youtube.com/watch?v=spatJMmclqQ

Assignments

  1. Candidate species of green algae used as fish food and their identification.
  2. Candidate species of BGA used as fish food and their identification.
  3. Candidate species of diatom used as fish food and their identification.
  4. Biology of Infusoria and different species commonly cultured
  5. Biology and life cycle of Daphnia
  6. Biology and life cycle of Moina
  7. Decapsulation methods of artemia cysts
  8. Different species of artemia with their identification features
  9. Use of lyophilization in fish food organism
  10. Nutrient profile of different fish food Organism

Revised Content

  1. NA

Our Main Teachers

Shirsak Mondal

Assistant Professor
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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 […]