Publisher Summary This chapter focuses on fish nutrition. Most fish are carnivorous,
especially in the marine environment, where they are sited at the head of a chain stemming …

Two main forms of neutral lipid are available to fish in the natural environment,
triacylglycerols and wax esters. There is evidence that triacylglycerols can be hydrolysed …

This book provides a condensed and comprehensive source of reference in the fast
developing science of aquaculture. Subjects covered include:-factors affecting fish growth …

Introduction to Fish Nutrition Page 1 Introduction to Fish Nutrition Carl D. Webster1 and Chhorn
Lim2 1Aquaculture Research Center, Kentucky State University, Frankfort, KY 40601, USA; …

Qualitative and quantitative protein, amino acid, lipid, fatty acid, carbohydrate, vitamin, and
mineral requirements are summarized for salmonids and warmwater fish species. Special …

Fish constitute almost one-half of the total number of recognized vertebrate species. Of these
fish species, about 39%, some 8,400, are found in, or almost always in, fresh water. It is …

The science of aquaculture advanced considerably in the 1980s, its application being an
important factor in the agricultural economies of many countries. This book reviews the …

The biology of fish, and in particular the biology of growth and reproduction, has been the
subject of vast study for many decades. In recent years, 4000-5000 original research papers …

Aquaculture is a growing industry. A vital component of the subject is feeding the organisms
under cultivation. This book provides a thorough review of the scientific basis and applied …

Publisher Summary This chapter discusses the amino acids and protein requirements of
fish. Proteins are the major organic material in fish tissue, making up about 65–75% of the …