Fish Nutrition

4th Edition - October 19, 2021
Editors: Ronald W. Hardy, Sadasivam J. Kaushik
Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 5 8 7 - 1
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 1 5 9 - 3

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… Read more

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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.

Cover image
Title page
Table of Contents
Copyright
Contributors
Preface
Editor biographies
Chapter 1. Fish nutrition—history and perspectives
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
Chapter 2. Bioenergetics
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
Chapter 3. Vitamins
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
Chapter 4. Protein and amino acids
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
Chapter 5. The lipids
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
Chapter 6. The minerals
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
Chapter 7. Carbohydrates
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
Chapter 8. Nutritional physiology
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
Chapter 9. Diet formulation and manufacture
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
Chapter 10. Diet analysis and evaluation
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
Chapter 11. Nutritional supplements and fish health
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
Chapter 12. Antinutrients and adventitious toxins
12.1. Introduction
12.2. Antinutrients
12.3. Adventitious toxins
Chapter 13. Nutritional pathology
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
Chapter 14. Feeding and fish husbandry
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
Index

Ronald W. Hardy

Ronald W. Hardy is a Distinguished Professor Emeritus in the Department of Animal and Veterinary Sciences and past Director of the Aquaculture Research Institute at the University of Idaho, Moscow. Dr Hardy received his Ph.D. from the University of Washington in Fisheries, conducting his dissertation on the effects of dietary protein and pyridoxine levels on growth and disease resistance of Chinook salmon. He is a member of the American Institute of Nutrition and the World Aquaculture Society, serving as the Vice President of the latter from 2001 to 2003. In addition to co-editing the previous edition of Fish Nutrition, he has authored over 50 books and book chapters, and over 300 scientific papers, proceedings and popular articles on fish feed and fish nutrition. He served as chair of the committee that produced the 2011 National Research Council (NRC) bulletin Nutrient Requirements of Fish and Shrimp.

Affiliations and expertise

Distinguished Professor Emeritus, Department of Animal and Veterinary Sciences, University of Idaho, Moscow, Idaho, USA

Sadasivam J. Kaushik

Sadasivam J. Kaushik earned his bachelor’s and master’s degrees at the prestigious Presidency College of Madras University in India. He received his Doctor of Science degree from the University of Bretagne Occidentale, France, for his work on the influence of salinity on nitrogen metabolism and arginine requirement of rainbow trout. As an active member of the committee on fish nutrition and production of the International Union of Nutritional Sciences, he was actively involved in fish nutrition research and training. He was the director of the INRA – IFREMER Joint research units on fish nutrition, and also headed the hydrobiology research station at Saint Pée sur Nivelle, France. He has co-authored more than 300 scientific papers and books on fish nutrition and feeding. Has been active in coordinating European research projects in fish nutrition and metabolism. Further to his retirement from INRA, he held a European research area chair position in the University of Las Palmas, Spain.

Affiliations and expertise

Director of Research, Fish Nutrition and Metabolism, National Agricultural Research Institute (INRA), Saint Pée sur Nivelle, France