Handbook on Ingredients for Aquaculture Feeds

Contents: Preface. Acknowledgement. 1. Prologue. 2. Nutrition of aquatic animals at a glance. 3. Animal fats. 4. Bile acid products. 5. Bleaching earth (used). 6. Blood products. 7. Brewer\'s Grains (De-hydrated). 8. Casein (De-hydrated). 9. Cheese scrap. 10. Cocoa-pod husk meal. 11. Coffee pulp (De-hydrated). 12. Crab meal. 13. Distillery by-products. 14. Egg powder. 15. Feather meal. 16. Feed carotenoids. 17. Feed yeast. 18. Fish meal. 19. Fish protein concentrate (hydrolysed). 20. Fish silage and other marine silages. 21. Fish solubles (de-hydrated). 22. Immunostimulatory substances. 23. Krill meal. 24. Leather meal (hydrolysed). 25. Leucaena leaf meal. 26. Live food. 27. Liver from warm-blooded animals. 28. Maize products. 29. Marine oils. 30. Meat by-product meals. 31. Mineral feed ingredients. 32. Mollusc products. 33. Pig bristle meal. 34. Potato protein. 35. Poultry by-product meal. 36. Pulses. 37. Rice by-products. 38. Shrimp meal. 39. Silkworm pupae meal. 40. Snail meal. 41. Soya lecithin. 42. Soya protein products. 43. Squid meal. 44. Unidentified growth factors. 45. Vegetable oils. 46. Vegetable oil meals. 47. Vermi meal. 48. Vitamin C Products. 49. Water hyacinth. 50. Wheat and wheat by-products. 51. Whey (dehydrated). 52. Yucca schidigera extract. List of scientific names of aquatic organisms used in this book. Index.

"Aquaculture--the commercial farming of aquatic organisms in a controlled environment--requires formulated diets composed of various ingredients. This handbook aims for a better understanding of the feed components that affect nutrition and feeding of cultured fishes and crustaceans. Proper utilisation of these feedstuffs can minimize environmental pollution and degradation. An overview of the nutrition of aquatic animals precedes the discussion of each feedstuff. Traditional and non-traditional ingredients are considered in alphabetical order. To evaluate the value of each feedstuff, information is provided on its origin, economical significance, manufacture and processing followed by chemical, physiological and other properties. An important feature of the Handbook is the discussion of the feeding value of each ingredient and recommendations for inclusion rates, legal aspects and precautions for their use. There are 52 chapters in which 144 individual ingredients are considered. Included for easier understanding of the text are 443 tables and 80 figures with about 1500 references. The handbook is a guide for anyone interested in aquaculture."