Course Name: Fish Nutrition and Feed Technology
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Course Name: Fish Nutrition and Feed Technology
Code(Credit): FSAQ2208 (2-1-0)
1.Basic concept of feed formulation and different feed processing techniques
2.Nutritional requirements of commercially important fish and shellfish. Feeding methods and feed management.
3.Requirement and availability of ingredients for aqua-feeds
4.The basic principle of fish nutrition and the function of individual nutrients
Upon successful completion of this course, the student will be able to: (knowledge based)
1. know various feedstuffs used in aquafeed and their nutrient composition;
2. classify identified feedstuffs into different nutrient groups;
3. know the chemical compositions of various feedstuffs and supplements;
4. formulating of fish feed based on nutrient requirement and available nutrient sources;
(skill)
1. Identify feed mill equipment and items;
2. formulate and pellet fish feeds of different crude protein composition
3. dry and package prepared feeds;
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
Practicals
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.
1. Fundamentals of fish nutrition and growth in fish. Principal nutrients (Protein and Amino acids)
Fundamentals of fish nutrition, growth in fish, Principal nutrients
3. Estimation of crude protein from fish feeds - explanation of the procedure and preparation of the chemicals, digestion
Experiment 2
2. Principal nutrients (Lipids and Fatty acids)
Principal Nutrients (Lipids and Fatty acids)
5. Estimation of crude fat from fish feeds – explanation of the procedure,
description of apparatus, preparation of chemicals
Experiment 3
Session 3
3. Principal nutrients (Carbohydrates, Vitamins and Minerals)
Principal Nutrients (Carbohydrates, Vitamins and Minerals
Estimation of ash from fish feeds – explanation of the procedure and set up of the experiment
Experiment 4
Session 4
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
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
6. Nutritional energetics: definition and forms of energy partitioning.
Nutritional Energetics
Session 8
8. Feed manufacturing process (Grinding, Mixing)
Feed Manufacturing Process (Grinding and Mixing)
Session 9
9. Feed manufacturing process (Pelleting, cooling, crumbling, screening, bagging, storage)
Feed Manufacturing Process (Pelleting, cooling, crumbling, screening, bagging, storage )
Preparation of artificial feeds using locally available feed ingredients -explanation of the procedure and preparation of the ingredients by drying, grinding etc.
Experiment 5
Session 10
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
11. Feed additives: binders, antioxidants, anti-microbial agent
Additives (Binders, antioxidants, antimicrobial agents)
Determination of sinking rate of feeds – Explanation of the procedure and performing the experiment
Experiment 6
Water Stability of Formulated Feeds
Session 12
12. Feed additives: pigments, growth promoters, feed stimulants, anabolic agents
Additives (Chemo-attractants)
Session 14
14. Feed evaluation: feed convertion ratio, feed efficiency ratio, protein efficiency ratio, net protein utilization and biological value
Feed evaluation
Session 15
Session 16
16. Non-conventional feed ingredients
Unconventional or Non-conventional feed ingredients
Session 17
Session 19
19. Digestive enzymes, feed digestibility. Factors affecting digestibility
Digestive enzymes, feed digestibility, factors ffectin digestibility
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