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Module 6

The document outlines the types of food used in fish ponds, including natural, supplementary, and complete feeds, and discusses the nutrient requirements based on various factors such as species and age. It details the importance of proteins, carbohydrates, fats, vitamins, and minerals in fish diets, as well as the formulation of feeds to optimize cost and nutritional value. Additionally, it emphasizes feeding rules and methods to ensure efficient feed consumption and minimize waste.

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firmanayomide23
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17 views7 pages

Module 6

The document outlines the types of food used in fish ponds, including natural, supplementary, and complete feeds, and discusses the nutrient requirements based on various factors such as species and age. It details the importance of proteins, carbohydrates, fats, vitamins, and minerals in fish diets, as well as the formulation of feeds to optimize cost and nutritional value. Additionally, it emphasizes feeding rules and methods to ensure efficient feed consumption and minimize waste.

Uploaded by

firmanayomide23
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Food Supply and Feeding

• Three types of food used in fish ponds:


 Natural food
 Supplementary feeds
 Complete feeds

• Nutrient Requirement
 Determined through feeding trials
 Affected: Species, age, sex, size & environment

• Feed ingredients: By-products from plants and animal


products processing
 Major nutrient groups
 Micro nutrient “
 Protein requirements
Proteins are large molecules from multiple combinations of
Amino acids (AA’s); building components.

 10 AA’s not synthesized by fish; EAA


 Methionine, threonine, arginine, tryptophan, histidine,
isoleucine, lysine, leucine, valine & phenylalanine
 Amount required depends on:
• Species, age, H2O temperature and some intrinsic
factors.

Species Fry Fingerling Juvenile Grower


Carnivorous 52 49 47 45
Omnivorous 42 39 37 35
Herbivorous 40 38 35 30
 Carbohydrate
 Dietary energy in fish derived from protein, fat and
carbohydrate
 CHO in fish feed reduce cost, binding & extrusion

 Fats
 Main source of energy in fish
 Protein-sparing property
 Comprise about 15% of fish diets
o Supply EFA, Serve as transporter for fat soluble
vitamins
 Fish require omega 3 & 6 FA’s (Fish oil rich in HUFA)

 Vitamins
 Metabolism of tissue nutrients
 Growth and disease resistance
 Minerals
 Tissue metabolism & maintenance of salt-water balance
 Macro (Na, Cl, K, P) - regulate osmotic balance, aid bone
formation & integrity
 Micro (Cu, Cr, Zn, Se)- components of enzyme and
hormone systems
Feed Formulation
Applied nutrition
For formulation of practical diets
Crude protein level
Energy level (ME & DE)
Specific amino acid level
Crude fibre level
Ash level
Each feedstuff present for specific reason
Be least costly ingredient for particular function
Feeding

Feed accounts for 40-50% of production cost

Rules
 Stop feeding if water temperature is too low or high
 Feed only the amount that the fish can consume in 10-
15 mins
 Feed recommended % body weight
 Discontinue feeding if the fish stop accepting the feed
 Do not use mouldy feed
During feeding the following must be ensured;
a. Rapid and positive consumption of feed
b. Metabolic energy expenditure during feeding must be minimal
c. Equal access to feed

Feeding methods
a. Broadcasting
b. Via feeders
c. Spot feeding

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