THE NUTRITION AND FEEDING OF FARMED FISH AND SHRIMP - A TRAINING MANUAL
1. THE ESSENTIAL NUTRIENTS
1. THE ESSENTIAL NUTRIENTS
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THE NUTRITION AND FEEDING OF FARMED FISH AND SHRIMP - A TRAINING MANUAL 1. THE ESSENTIAL NUTRIENTS |
GCP/RLA/075/ITA
Field Document 2/E
G O V E R N M E N T C O O P E R A T I V E P R O G R A M M E
By
Albert G.J. Tacon
A report prepared for the FAO Trust Fund GCP/RLA/075/ITA Project Support to the Regional Aquaculture Activities for Latin America and the Caribbean
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Brasilia, Brazil
June 1987
This report was prepared during the course of the project identified on the title page. The conclusions and recommendations given in the report are those considered appropriate at the time of its preparation. They may be modified in the light of further knowledge gained at subsequent stages of the project.
The designations employed and the presentation of the material in this document do not imply the expression of any opinion whatsoever on the part of the United Nations or the Food and Agriculture Organization of the United Nations concerning the legal or constitutional status of any country, territory or sea area, or concerning the delimitation of frontiers.
PREPARATION OF THIS DOCUMENT
This document is based on the original lecture texts presented by Dr. A.G.J. Tacon to the trainees of the Fourth Senior Aquaculturists Training Course in Pirassununga, Brazil, from 13 June to 9 July 1986 (based at the Centro de Pesquisa e Treinamento em Aquicultura, CEPTA), and has been revised and updated as a training manual to form the basis of an intensive five week subregional training course on the nutrition and feeding of farmed fish and shrimp to be implemented by the FAO Trust Fund GCP/RLA/075/ITA Project within the Latin America and Caribbean Region. The aim of this training course is to create a core of senior instructors and researchers within the Region who inturn will be able to conduct their own national aquaculture nutrition and feeding training programmes, and advise farmers and researchers alike on all aspects of practical feed technology.
Although numerous training manuals exist on the nutrition and feeding of farmed fish and shrimp, these have tended to deal almost exclusively with intensive or complete diet feeding, with little or no mention of semi-intensive feeding methods. Since the majority of finfish and shrimp aquaculture production is currently realised within semi-intensive farming systems, clearly emphasis must also be given to semi-intensive feeding methods such as fertilization, composting, and supplementary diet feeding. All too often it is believed that the only economic way of feeding fish or shrimp is by using a high quality ‘complete’ pelleted diet; it is not, and farmers and researchers alike should not be misguided to believe so. Furthermore, the present manual critically assesses the known nutrient requirements of the major cultured aquaculture species, the methodology used by researchers for the measurement of dietary nutrient requirements and for conducting feeding trials, reviews the semi-intensive and intensive feeding strategies employed in other parts of the world, and attempts to open avenues for the development of an applied aquaculture nutrition and feeding research strategy to suit the needs and desires of the Latin America and Caribbean Region. The training manual is presented in four parts; part 1 deals with the essential nutrients, part 2 deals with nutrient sources, part 3 deals with intensive feeding methods, and part 4 deals with semi-intensive feeding methods.
| ABSTRACT |
| The classification, structure and biological function of the essential nutrients are described; including proteins and amino acids, lipids, carbohydrates, vitamins, minerals, and energy. The quantitative dietary nutrient requirements of fish and shrimp are critically reviewed, and suggestions made for dietary nutrient levels within practical complete diets for carnivorous and omnivorous fish and shrimp species. |
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2.ESSENTIAL NUTRIENTS - PROTEINS AND AMINO ACIDS
2.1 Proteins
2.1.1 Composition
2.1.2 Structure
2.1.3 Chemical properties
2.1.4 Classification
2.2 Protein function
2.3 Protein requirements
2.3.1 Optimum dietary protein level
2.3.2 Abiotic factors - temperature and salinity
2.4 Amino acids
2.5 Amino acid function
2.6 Amino acid requirements
2.6.1 Optimum dietary essential amino acid levels
2.6.2 Utilization of free amino acids
2.6.3 Amino acid composition and protein quality
2.7 Evaluation of protein quality
2.8 Nonprotein nitrogenous constituents
2.9 Protein and amino acid pathology
2.9.1 Dietary essential amino acid deficiency
2.9.2 Toxic non-essential amino acids
3. ESSENTIAL NUTRIENTS - LIPIDS
3.1 Lipids
3.1.1 Classification
3.1.2 General function
3.2 Fats and oils
3.2.1 Composition
3.2.2 Fatty acid structure and classification
3.2.3 Fatty acid biosynthesis
3.2.4 Essential fatty acid requirements
3.3 Phospholipids
3.3.1 Structure and function
3.3.2 Dietary requirement
3.4 Glycolipids
3.5 Waxes
3.6 Steroids
3.6.1 Cholesterol
3.6.2 Bile acids
3.7 Lipid pathology
3.7.1 Dietary essential fatty acid deficiency
3.7.2 Dietary essential fatty acid toxicity
3.7.3 Toxic non-essential fatty acids
3.7.4 Oxidation of dietary lipids
4. ESSENTIAL NUTRIENTS - CARBOHYDRATES
4.1 Carbohydrates
4.1.1 Classification
4.1.2 Monosaccharides
4.1.3 Disaccharides
4.1.4 Homopolysaccharides
4.1.5 Heteropolysaccharides
4.2 Carbohydrate function
4.3 Carbohydrate metabolism
4.4 Dietary carbohydrate utilization
5. ESSENTIAL NUTRIENTS - VITAMINS
5.1 Definition and classification
5.2 Water-soluble vitamins
5.2.1 Thiamine
5.2.2 Riboflavin
5.2.3 Pyridoxine
5.2.4 Pantothenic acid
5.2.5 Nicotinic acid
5.2.6 Biotin
5.2.7 Folic acid
5.2.8 Cyanocobalamin
5.2.9 Inositol
5.2.10 Choline
5.2.11 Ascorbic acid
5.3 Fat-soluble vitamins
5.3.1 Retinol
5.3.2 Cholecalciferol
5.3.3 Tocopherol
5.3.4 Phylloquinone
5.4 Dietary vitamin requirements
5.5 Vitamin pathology
5.5.1 Vitamin deficiency
5.5.2 Vitamin toxicity
6. ESSENTIAL NUTRIENTS - MINERALS
6.1 Introduction and classification
6.2 General function
6.3 Macroelements
6.3.1 Calcium
6.3.2 Phosphorus
6.3.3 Magnesium
6.3.4 Sodium, Potassium and Chlorine
6.3.5 Sulphur
6.4 Microelements
6.4.1 Iron
6.4.2 Zinc
6.4.3 Manganese
6.4.4 Copper
6.4.5 Cobalt
6.4.6 Iodine
6.4.7 Selenium
6.4.8 Chromium
6.5 Dietary mineral requirements
6.6 Mineral pathology
6.6.1 Mineral deficiency
6.6.2 Mineral toxicity
7. ESSENTIAL NUTRIENTS - ENERGY
7.1 Energy and work
7.2 Laws of thermodynamics
7.3 Energy units
7.4 Dietary energy sources
7.5 Energy metabolism
7.6 Energy balance and dietary requirement
8. ESSENTIAL NUTRIENTS - RECOMMENDED NUTRIENT SPECIFICATIONS
FOR COMPLETE DIETS
8.1 Introduction
8.2 Fish
8.3 Shrimp
LIST OF TABLES
Table
Dietary protein requirement of fish and shrimp (expressed as percent of dry diet)
LIST OF ILLUSTRATIONS
Figure