Fish Nutrition 4th edition by Ronald Hardy, Sadasivam Kaushik – Ebook PDF Instant Download/Delivery: 0128195878 , 978-0128195871
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ISBN 10: 0128195878
ISBN 13: 978-0128195871
Author: Ronald Hardy, Sadasivam Kaushik
Fish Nutrition, Fourth Edition is an up-to-date, authoritative presentation of all key elements of the nutrition of fish and crustaceans. As aquaculture is rapidly expanding, more than 200 herbivorous and carnivorous species occupy a diverse range of ecological niches, and have therefore evolved to utilize a wide array of food sources. This new edition highlights these differences and covers the complexity and challenges associated with fish nutrition, addressing nutrient requirements to produce high-quality, healthful and sustainable resources, the essential nutrients for fish species, including proteins and amino acids, vitamins, minerals and essential fatty acids, a feed quality assessment, and fish pathology.
Led by a team of international experts, this edition provides readers with new information on the use of high-throughput technologies in fish nutrition research, the role of feeds on the community structure of the microbiome, and advances in essential nutrient requirements.
- Features expansive updates to the previous edition, including a new chapter dedicated to diet analysis and evaluation
- Addresses the roles of fish nutrition and feeds on sustainability and the environmental impacts of aquaculture
- Covers basic nutritional biochemistry and applied nutritional topics
Fish Nutrition 4th Table of contents:
Chapter 1. Fish nutrition—history and perspectives
Abstract
1.1 Early records of fish nutrition
1.2 Recent history of fish nutrition research
1.3 Fish nutrition developments in China
1.4 Evolution of fish feeds
1.5 Fish nutrition challenges
1.6 Future needs
References
Chapter 2. Bioenergetics
Abstract
2.1 Introduction
2.2 Energy production and transformation in biological systems/at the cellular level
2.3 Partition of dietary energy and utilization (energy flow)
2.4 Meeting energy requirements for growth
2.5 Conclusions
References
Chapter 3. Vitamins
Abstract
3.1 Introduction
3.2 The water-soluble vitamins
3.3 The fat-soluble vitamins
3.4 Vitamin-like compound
3.5 Interactions between vitamins and other nutrients
References
Chapter 4. Protein and amino acids
Abstract
4.1 Nutritional biochemistry of proteins and amino acids
4.2 Protein and amino acids
4.3 Protein requirement
4.4 Qualitative and quantitative amino acid requirement
References
Chapter 5. The lipids
Abstract
5.1 Introduction
5.2 Lipid biochemistry
5.3 Lipid intake
5.4 Lipid digestion
5.5 Lipid synthesis and deposition
5.6 Long-chain polyunsaturated fatty acids
5.7 Lipid catabolism and energy production
5.8 Lipids and the gut microbiota
5.9 Dietary sterols
5.10 Dietary phospholipids
5.11 Peroxidation and pigments
5.12 Lipids in aquafeeds and planetary boundaries
5.13 n-3 LC-PUFA expectations
5.14 Dietary lipids and the environment
5.15 Prospects
References
Chapter 6. The minerals
Abstract
6.1 Introduction
6.2 Calcium and phosphorus
6.3 Magnesium
6.4 Sodium, potassium, and chloride
6.5 Copper
6.6 Iron
6.7 Manganese
6.8 Selenium
6.9 Zinc
6.10 Iodine
6.11 Chromium
6.12 Other minerals
6.13 Use of alternate feed ingredient sources to fishmeal and criteria for their mineral supplementation
6.14 Concluding remarks
References
Chapter 7. Carbohydrates
Abstract
7.1 Introduction
7.2 Carbohydrate digestion
7.3 Digestibility of dietary carbohydrates
7.4 Absorption/uptake and transport
7.5 Postprandial glycemia and control
7.6 Glucose metabolism
7.7 Endogenous glucose production, storage, and mobilization
7.8 Efficiency of utilization of digested carbohydrates for growth
7.9 Dietary levels of incorporation
7.10 Other beneficial or detrimental effects of dietary carbohydrates
7.11 Improving carbohydrate utilization through exogenous enzymes
7.12 Analytical issues on measurement and characterization of dietary starches
7.13 Conclusions
References
Chapter 8. Nutritional physiology
Abstract
8.1 Introduction
8.2 Feeding strategy
8.3 Digestive system
8.4 Chemical and cellular signaling
8.5 Impacts of terrestrial plant-based ingredients on fish physiology
8.6 Concluding remarks
References
Chapter 9. Diet formulation and manufacture
Abstract
9.1 Introduction
9.2 Aims of diet preparation
9.3 Feed ingredients
9.4 Diet formulation
9.5 Feed categories
9.6 Diet manufacture and storage
9.7 Concluding remarks
Glossary
References
Chapter 10. Diet analysis and evaluation
Abstract
10.1 Introduction
10.2 Chemical analysis
10.3 Feed quality assessments
10.4 Biological evaluation of diets
10.5 Feed formulation and economic evaluation
References
Chapter 11. Nutritional supplements and fish health
Abstract
11.1 Introduction
11.2 Factors affecting fish health
11.3 Dietary components influencing fish health
11.4 Integration of diet formulations and feeding practices to optimize fish health
11.5 Concluding remarks
References
Antinutrients and adventitious toxins
Abstract
12.1 Introduction
12.2 Antinutrients
12.3 Adventitious toxins
References
Chapter 13. Nutritional pathology
Abstract
13.1 Introduction
13.2 Principles of nutritional pathology
13.3 The deficiency and imbalance diseases
13.4 Toxic components of the diet
13.5 Calcium
13.6 Toxic organic products in the diet
References
Chapter 14. Feeding and fish husbandry
Abstract
14.1 Introduction
14.2 Feed utilization and fish growth
14.3 Pellet characteristics
14.4 Feed delivery systems
14.5 Feeding in semi-intensive systems
14.6 Feeding intensive production systems
14.7 Observational feed inputs
14.8 Feed tables
14.9 Feeding frequency
14.10 Abiotic and biotic factors affecting feed management
14.11 Predicting growth, nutrient input, and feed utilization
14.12 Feeding early life stages (larvae and fry)
14.13 Summary
References
Further reading
Index
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