Nutrition

It is widely understood that each fish species has an optimum temperature range and will lose appetite and grow more slowly when water temperatures go much above that range. Until recently the physical effects on the fish leading to these symptoms were not ful…

The decreasing availability of fishmeal and fish oil for marine ingredients will force the industry to depend more heavily on by-products for fish feed, said Johnathon Shepherd, past Director General for the International Fishmeal and Fishoil Organisation (IFF…

Temperature changes can alter the growth, survival and feed conversion of cultured Pacific white shrimp, Litopenaeus vannamei. To examine the effects of temperature on these performance factors, Dr Chalor Limsuwan, Kasetsart University, and Dr Carlos A. Ching,…

Imaging with X-rays and nuclear magnetic resonance imaging (NMR/MRI) are technologies normally associated with hi-tech materials science or medical examinations; now Skretting is using them to examine the humble fish feed pellet.

Using fishmeal to feed to fish in aquaculture fisheries could prove to be unsustainable in the long run as the aquaculture industry grows and ocean fish stocks diminish, write Chris Harris.

A study demonstrated that byproducts prepared from salmon livers, salmon milt, black cod viscera and arrowtooth heads and viscera from Alaskan fisheries processing plants were easily digested by shrimp. These byproducts also contained a high level of protein o…

The occurrence of mycotoxins is ubiquitous, which is why it represents a worldwide problem for the animal industry. Even with the use of prevention techniques in the field or during storage, it is actually impossible to avoid mycotoxins completely in agricultu…

Evaluations of the passage of feed through the intestines of white shrimp shows that shrimp consume feed much faster when temperatures are above 32 C, writes Dr Carlos A. Ching, Kasetsart University, Thailand. Taken from the Global Aquaculture Advocate, a Glob…