| PROJET REGIONAL MEDITERRIAN OE DEVELOPMENT DE L'CAQUACULTURE | |
| MEDITERRANEAN REGIONAL AQUACULTURE PROJECT |
| Télégramme: MEDRAP - SALAMMBO | C/O INSTOP - 2025 SALAMMBO | Tél (1) 731 060 | |
| Télex. MEDRAP - 14739 Salammbo | TUNIS -TUNISIE | (1) 731572 | |
| Référence: GCP/REM/049/ITA | TD/87/02 |
Training Session
 | NUTRITION IN MARINE AQUACULTURE LISBON - 20–30 October 1986 |
edited by
Annamaria BRUNO
MEDRAP
June 1987
Acknowledgements
On behalf of MEDRAP, I should like to express my sincere thanks:
- to all the people who participated at the Session,
- to the lecturers and trainees for the collaboration,
- to the I. N. I. P. for their excellent organisation and warm welcome,
- to Mr.METAILLER and GABAUDAN, with whom I had the pleasure of working for the organisation of the Session.
GENERAL PRESENTATION
The 13th training session organised by MEDRAP (GCP/REM/049/ITA) in collaboration with I.N.I.P (Istituto Nacional des Investigacoa das Pescas) on the theme “Nutrition in Marine Aquaculture” took place in LISBOA, Portugal, from the 20 to 30 October 1986 (See Annex I).
This seminary took place at I.N.I.P, who furnished all the material (reunion, room, projector, etc…) along with all the help necessary for the success of the session.
DEVELOPMENT OF THE SESSION
a) The participants (See Annex II)
This session regrouped 17 participants from member countries of MEDRAP.
All the participants have worked in the aquaculture sector for many years, either at government level in private enterprises.
b) The lecturers(See Annex III)
Fourteen lecturers took part at the session and the following points were taken up:
- Theoretical aspects of fish and shrimp feeding,
- Nutritional requirement of fish and shrimp reared in the Mediterranean,
- Feeding strategies,
- Use of raw-materials and by-products in aquaculture,
- Food manufacture,
- Practical experiments in feeding,
c) Development of the lectures
Each lecturer had two hours at disposal (including translation) to present his subject and answer any immediate questions.
At the end of each afternoon, a round table regrouped both participants and lecturers, which allowed more than simple question-answers, but the confrontation of experiments in the different Mediterranean countries.
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CONFERENCES
Proteins - C.B. COWEY
Lipids and fatty acids in fish nutrition - C.LEGER
1. Introduction: Nutrition and lipids
3. Characteristics of fish lipids
- Lipids origins and progression in fish
- Consequences on nutritional requirements.
Carbohydrates - C.COWEY
Vitamins and mineral requirements with fish - J. KOENIG
a) General functions of vitamins
1. Role played in the intermediary metabolisms
2. Where do vitamins take effect
b) Principal symptoms of deficiency with fish
d) Vitamins and their main functions
2. Vitamins and defenses of the organism
3. Vitamins and nervous system
1. Vitamins, amino-acids, oligo-elements in ocular diseases
2. Problems caused by carotenoids
1. Natural and synthetic vitamins
2. Technological problems arising by the incorporation of vitamins
Comparative Nutrition for Fish and Crustaceans;
Digestion and Digestive secretions in crustaceans - H.J. CECCALDI
Feeding and digestion with bivalves - J.M. DESLOUS-PAOLI
1. Results and organization plan
2. Anatomy and histological structure
2.1. Organs employed for the capture and sorting out of particle
2.1.2. With juveniles and adults
3.2.2. Dissolved organic matter
4.2. With juveniles and adults
5.1. The digestive transit and rhythms of digestion
5.1.2. The rhythms of digestion
5.2.2. With juveniles and adults
The use of raw materials in Fish Feeding - J.GUILLAUME
Fish silage: Preparation and uses - I. BATISTA
Fish Feeds Processing and Technology - J.P. MELCION
Feeding stimulants for fish - Application in mariculture - A.M. MACKIE
The use of microparticles in aquaculture - F.J. GATESOUPE
Experimentation in nutrition - R. METAILLER
1. What is meant by experimentation in Nutrition
2. Starting point: a question is asked, objectives are defined
4. Elaboration of an experimental plan
4.1. Rearing enclosures, environment, experimental system
5. The start, follow up and end of an experiment
5.2. How to acquire experimental stock groups
5.3. upkeep of the stock groups
6.1. Average weight increase
Specific growth rate or daily increment percentage
6.3. Conversion rate or consumption index
Percentage of perivisceral fats
6.5. Protein efficiency coefficient
6.6. Protein utilization coefficient
6.7. Biochemical analysis of organs
6.9. Histology of the different organs
Feeding in marine aquaculture by MEREA - C. de la POMELIE
Functional morphology of the digestive system and bioenergetics in fish - J. GABAUDAN
2 - FUNCTIONAL MORPHOLOGY OF THE DIGESTIVE SYSTEM
2.1 Organization of the digestive system
2.2 Histoanatomy of the digestive system of the adult
3 - DIGESTIBILITY OF FEED INGREDIENTS
3.2 Methods for measuring digestibility coefficients
3.3 Digestibility of some feedstuffs
4 - KINETICS OF GASTRO-INTESTINAL EVACUATION
4.3 Utilization of the data and factors affecting the transit