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Fish Nutrition and Feed Technology
Teacher
Dr. Sagarika Swain
Category
Core Courses
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Code(Credit): FSAQ2208 (2-1-0)
Course Objectives
- Basic concept of feed formulation and different feed processing techniques
- Nutritional requirements of commercially important fish and shellfish. Feeding methods and feed management.
- Requirement and availability of ingredients for aqua-feeds
- The basic principle of fish nutrition and the function of individual nutrients
Course Outcomes
CO-PO Mapping
| COs | Course outcomes | Mapping COs with POs |
| CO1 | Know various feedstuffs used in aquafeed and their nutrient composition. | PO1, PO-3, PO-4 |
| CO2 | Classify identified feedstuffs into different nutrient groups. | PO2, Po-3, |
| CO3 | Know the chemical compositions of various feedstuffs and supplements. | PO3 |
| CO4 | Formulating fish feed based on nutrient requirements and available nutrient sources. | PO-3, PO-4, PO-5 |
PO1: Knowledge Enhancement
PO2: Professional Enhancement
PO3: Entrepreneurship Skills
PO4: Communication & Extension Skill
PO5: Team Work:
Programme Outcomes
PO1: Knowledge Enhancement: Demonstrate knowledge and understanding of essential facts, concepts, principles and theories relating to Soil Science, Agronomy, Horticulture, Genetics and Plant Breeding, Plant Pathology, Entomology and other such areas of agriculture.
PO2: Professional Enhancement: Understanding the value and processes of life-long learning and professional development.
PO3: Entrepreneurship Skills: Understanding the processes of setting up and managing viable business ventures.
PO4: Communication & Extension Skills: Developing appropriate communication skills for the effective transfer of knowledge and technologies through extension programs.
PO5: Team Work: Play effective roles in multidisciplinary teams.
PO6: Educational Leadership: Recognize and meet emerging agriculture challenges of global society in the 21st century and develop leadership and strong linkages in the agro-industrial setup.
PO7: Data Handling: Collect, analyze and interpret scientific data.
PO8: Ethics: Apply ethical principles and commit to professional ethics and responsibilities and norms of the scientific practice.
PO9: Computational Skills: Recognize, analyze problems and plan strategies for their solutions with the help of computer skills.
Course Syllabus
Theory
1. Fundamentals of fish nutrition and growth in fish. Principal nutrients (Protein and Amino acids)
2. Principal nutrients (Lipids and Fatty acids)
3. Principal nutrients (Carbohydrates, Vitamins and Minerals)
4. Nutritional requirements of cultivable fish and shellfish (Proteins, Aminoacids and Lipids)
5. Nutritional requirements of cultivable fish and shellfish (Carbohydrates, Vitamins and Minerals)
6. Nutritional energetics: definition and forms of energy partitioning.
7. Methods of feed formulation
8. Feed manufacturing process (Grinding, Mixing)
9. Feed manufacturing process (Pelleting, cooling, crumbling, screening, bagging, storage)
10. Forms of feeds: wet feeds, moist feeds, dry feeds, mashes, pelleted feeds, floating and sinking pellets.
11. Feed additives: binders, antioxidants, anti-microbial agent
12. Feed additives: pigments, growth promoters, feed stimulants, anabolic agents.
13. Feed storage.
14. Feed evaluation: feed convertion ratio, feed efficiency ratio, protein efficiency ratio, net protein utilization and biological value.
15. Feeding devices and methods.
16. Non-conventional feed ingredients
17. Antinutritional factors.
18. Antinutritional factors (Cont…..)
19. Digestive enzymes, feed digestibility. Factors affecting digestibility.
20. Nutritional deficiency diseases in fishes
Practical
1. Proximate analysis of feed ingredients and feeds (description of the concept)Estimation of moisture from feed samples – explanation of the procedure and set up of the experiment
2. Estimation of moisture from fish feeds – Taking reading, tabulation and calculation
3. Estimation of crude protein from fish feeds - explanation of the procedure and preparation of the chemicals, digestion
4. Estimation of crude protein from fish feeds – distillation, titration and calculation
5. Estimation of crude fat from fish feeds – explanation of the procedure,
description of apparatus, preparation of chemicals
6. Estimation of crude fat from fish feeds – Set up of the experiment, take reading, tabulation and calculation
7. Estimation of ash from fish feeds – explanation of the procedure and set up of the experiment
8. Estimation of ash from fish feeds – Taking reading, tabulation and calculation
9. Study on the various types of locally available feed ingredients
10. Preparation of artificial feeds using locally available feed ingredients -explanation of the procedure and preparation of the ingredients by drying, grinding etc.
11. Preparation of artificial feeds using locally available feed ingredients – prepare feed, dry and store
12. Determination of sinking rate and stability of feeds – Explanation of the procedure and performing the experiment
13. Water Stability of Formulated Feeds
14. Field visit
References
1. FAO., 1980. Aquaculture development and coordination programme. Fish feed technology. Lectures presented at the FAO/UNDP Training Course in Fish Feed Technology, Seattle, Washington, 9 October - 15 December 1978. FAO/ADCP/REP/80/11 1980: 400 pp.
2. Mohanty, N. A., 2006. Nutrition of fin fishes and shellfishes. In: Hand book of Fisheries and Aquaculture. Ayyappan, S., Jena, J. K., Gopalakrishnan, A. and Pandey, A. K. Published by Indian Council of Agricultural Research, New Delhi: 488-493.
3. Rath, R. K., 2000. Nutrition requirement of finfish. In: Fresh water Aquaculture. Published by Scientific Publishers (India), Jodhpur: 214-224.
4. Sena S. De Silva and Trevor A. Anderson., 1995. Fish nutrition in Aquaculture. Published by Chapman and Hall, Landon, New York, Madras: 287 pp.
5. Tacon, A.G.J., 1987. The nutrition and feeding of farmed fish and shrimp; a training manual. 1: The essential nutrients. AQUILA - Support to Regional Aquaculture Activities in Latin America and the Caribbean. FAO/Field Document 2/E: 126 pp.
6. Tacon, A.G.J., 1988. The nutrition and feeding of farmed fish and shrimp. A training manual 3. Feeding methods. AQUILA - Support to Regional Aquaculture Activities in Latin America and the Caribbean. FAO R, C.P.07-1058: 216 pp.
7. Tacon, A.G.J., 1992. Nutritional fish pathology Morphological signs of nutrient deficiency and toxicity in farmed fish. Series title: FAO Fisheries Technical Paper - T330: 75 pp.
Session Plan
Session 1
Theory
1. Fundamentals of fish nutrition and growth in fish. Principal nutrients (Protein and Amino acids)
Fundamentals of fish nutrition, growth in fish, Principal nutrients
Practical
Estimation of crude protein from fish feeds - explanation of the procedure and preparation of the chemicals, digestion
Experiment
Session 2
Theory
2. Principal nutrients (Lipids and Fatty acids)
Principal Nutrients (Lipids and Fatty acids)
Practical
Estimation of crude fat from fish feeds – explanation of the procedure,
description of apparatus, preparation of chemicals
Experiment
Session 3
Theory
3. Principal nutrients (Carbohydrates, Vitamins and Minerals)
Principal Nutrients (Carbohydrates, Vitamins and Minerals
Practical
Estimation of ash from fish feeds – explanation of the procedure and set up of the experiment
Experiment 4
Session 4
Theory
4. Nutritional requirements of cultivable fish and shellfish (Proteins, Aminoacids and Lipids)
Nutritional requirement of fish and shellfish
Nutritional requirements of cultivable fish and shell fish (Proteins, amino acids, Lipids)
Session 5
Theory
5. Nutritional requirements of cultivable fish and shellfish (Carbohydrates, Vitamins and Minerals)
Nutritional requirements of cultivable fish and shell fish (carbohydrates, vitamins and minerals)
Session 6
Theory
6. Nutritional energetics: definition and forms of energy partitioning.
Nutritional Energetics
Session 8
Theory
8. Feed manufacturing process (Grinding, Mixing)
Feed Manufacturing Process (Grinding and Mixing)
Session 9
Theory
9. Feed manufacturing process (Pelleting, cooling, crumbling, screening, bagging, storage)
Feed Manufacturing Process (Pelleting, cooling, crumbling, screening, bagging, storage )
Practical
Preparation of artificial feeds using locally available feed ingredients -explanation of the procedure and preparation of the ingredients by drying, grinding etc.
Experiment
Session 10
Theory
10. Forms of feeds: wet feeds, moist feeds, dry feeds, mashes, pelleted feeds, floating and sinking pellets
Forms of feeds
Study on the various types of locally available feed ingredients
Different types of fish feed
Session 11
Theory
11. Feed additives: binders, antioxidants, anti-microbial agent
Additives (Binders, antioxidants, antimicrobial agents)
Practical
Determination of sinking rate of feeds – Explanation of the procedure and performing the experiment
Experiment
Water Stability of Formulated Feeds
Session 12
Theory
12. Feed additives: pigments, growth promoters, feed stimulants, anabolic agents
Additives (Chemo-attractants)
Session 14
Theory
14. Feed evaluation: feed convertion ratio, feed efficiency ratio, protein efficiency ratio, net protein utilization and biological value
Feed evaluation
Session 15
Theory
Session 16
Theory
16. Non-conventional feed ingredients
Unconventional or Non-conventional feed ingredients
Session 19
Theory
19. Digestive enzymes, feed digestibility. Factors affecting digestibility
Digestive enzymes, feed digestibility, factors ffectin digestibility
Session 20
Theory
20. Nutritional deficiency diseases in fishes
Nutritional deficiency Diseases in fishes
Question bank
Objective questions
MCQ for Fish Nutrition and Feed Technology
Assignment
- Principal nutrients and nutritional requirements of cultivable fish and shellfish.
- Nutritional energetics
- Methods of feed formulation and manufacturing.
- Different Forms of feeds: wet feeds, moist feeds, dry feeds, mashes, pelleted feeds, floating and sinking pellets.
- Feed additives: binders, antioxidants, enzymes, pigments, growth promoters, and feed stimulants.
- Feed evaluation: feed conversion ratio, feed efficiency ratio, protein efficiency ratio, net protein utilization and biological value.
- Feeding devices and methods.
- Nonconventional feed ingredients and anti-nutritional factors.
- Digestive enzymes, feed digestibility. Factors affecting digestibility.
- Nutritional deficiency diseases.
Our Main Teachers
Dr. Makamguang Kamei is working as an Assistant Professor in the Department of Aquaculture in the School of Fisheries, Centurion University of Technology and Management, Paralakhemundi Campus, Gajapati, Odisha. He graduated from College of Fisheries, Lembucherra, Tripura, Central Agricultural University. He has completed his PhD in Aquaculture from ICAR-Central Institute of Fisheries Education. He has […]