Food Intake in Fish

About this book

The intake of food by fishes is an area of study that is of great importance to the applied sciences of fisheries and aquaculture for a number of reasons. For example a thorough knowledge of factors influencing the ingestion of feed can lead to successful manipulation of the rearing environment of cultured fishes, thereby ensuring improved growth performance and feed utilisation, and decreasing the amount of waste (and consequent pollution) per unit of fish produced. This important book, which has arisen out of a European Union COST programme, illustrates how insights into the biological and environmental factors that underlie the feeding responses of fish may be used to address practical issues of feed management. Food Intake in Fish contains carefully edited contributions from internationally recognised scientists, providing a book that is an invaluable tool and reference to all those involved in aquaculture, especially those working in the aquaculture feed industry and scientific personnel in commercial and research aquaculture facilities. This book should also find a place on the shelves of fish biologists and physiologists and as a reference in libraries of universities, research establishments and aquaculture equipment companies.

Contents

Introduction:Aims of the book; Techniques for measuring food intake in fish; Effects of environmental factors on feed intake in fish Mechanisms and interactions; Effects of environmental factors on feed intake in fish Rearing systems; Learning processes in relation to feeding behaviour; Feeding rhythms; Feeding anticipatory activity or Feeding entrainment; Effects of feeding time on feeding behaviour and feed utilisation; Scaling-up behaviour experiments in aquaculture; Physiology and food intake in fish; Feeding regulation by neuropeptides in fish; Nutritional factors on feed intake; Physical and chemical properties of diet influencing feed intake; Foraging and wild fish.

Customer Reviews

Biography

Dominic Houlihan is at the University of Aberdeen, UK; Thierry Boujard is at INRA--IFREMER, Sainte Pee sur Nivelle, France; Malcolm Jobling is at NFH, University of Tromso, Norway.