Agriculture and Fishery Arts Majorship

Agriculture- it is an art and science of systematic production of useful plants and animals for

human consumption.

As an Art - Because of the aesthetic importance of plants, usually for decorative purposes.

As a Science - Because of the involvement of scientific knowledge for better production.

Farming - Is the cultivation of land for the production of crops, the raising of animals for egg,

milk and meat, the production of fruit and other horticultural and agronomical crops.

BRANCHES OF AGRICULTURE

Horticulture - Is the science and art of growing and using fruits, vegetables, flowers,

ornamental plants and grasses to enhance our living environment and to diversify human

diets.

Olericulture - is the science of vegetable growing, dealing with the culture of non-woody

(herbaceous) plants for food.it is the production of plants for use of the edible parts.

Pomology - Pomology (from latin pomum (fruit) + -logy) is a branch of botany that studies

and cultivates fruit.

The denomination fruticulture—introduced from Romance

languages (from Latin fructus and cultura)—is also used.

Floriculture, or flower farming - is a discipline of horticulture concerned with the cultivation of

flowering and ornamental plants for gardens and for floristry, comprising the floral industry.

Landscape Horticulture – growing of ornamental plants for mass effects in garden.

Staple food is one that is regularly consumed in large quantities as to form the basis of a

traditional diet and which serves as a major source of energy and nutrients.

Animal Industry - is the branch of agriculture concerned with animals that are raised for

meat, fibre, milk, eggs, or other products and other raw product for industry.

Agricultural Economics - is an applied field of economics concerned with the application of

economic theory in optimizing the production and distribution of food.

Farm Engineering - It is the application of engineering techniques to agriculture.

PLANT PRODUCTION
PLANTS - are multicellular organisms that typically produce their own food from inorganic

matter through the process of photosynthesis.

4 BASIC PARTS OF THE PLANTS

1. Roots- the underground part of the plants.

2. Stem- allows the plant to grow upright, and is a transport system for the water and

minerals coming from the ground.

3. Leaf - in botany, any usually flattened green outgrowth from the stem of a vascular

plant. As the primary sites of photosynthesis, leaves manufacture food for plants,

which in turn ultimately nourish and sustain all land animals.

Parts of the Leaf

Apex- the tip of the leaf

Margin- the edge of the leaf

Midrib- the large central vein

Base- where the petiole attached, if petiole is absent, attaches directly to the stem.

Petiole- also called stalk, attaches the blade to the stem.

Stipule- the two appendages at the base of the petiole, (often absent)

Blade- the main body of the leaf

SEXUAL REPRODUCTIVE ORGANS

 FLOWER- the reproductive structure of flowering plants: also called bloom/blossom

a. Pistil - also called carpel, it is the female part which is consists of the following:

 Stigma- a sticky surface at the end of the pistil tat catches t pollen grains.

 Style- the neck of the pistil; the structure between the ovary and stigma

 Ovary- where the ovule resides

Ovule- where the eggs are produces and seeds develop

b. Stamen- the male part which is consists of:

Filament- stalk that holds up the anther

c. Petals- highly colored part of the flower, may contain perfume and nectar glands.

 Corolla- the collection of petals in a flower.

d. Sepals- small green structures on the base that protect the flower bud

 Calyx- is a group of sepals

e. Pedicel- the stem of the flower

f. Receptacle- the place where floral organs are attached and originate

CLASSIFICATION OF FLOWER

a. Complete Flower- 4 basic parts are present

In order for a flower to be considered complete, it must have sepals, petals, at least

one stamen and at least one pistil.

b. Incomplete Flower- 3 basic parts are present

Any flower missing one or more of those four crucial parts is considered to

be incomplete.

c. Perfect Flower- 2 sexual reproductive organ are present.

d. Imperfect Flower- 1 sexual reproductive organ is present.

FRUIT- is the seed-bearing structure in flowering plants (also known as angiosperms) formed

from the ovary after flowering.

CLASIFICATION OF FRUITS

a. Aggregate - develops from a single flower with many ovaries.

b. Multiple - fruit develops from group of tightly clustered flowers. Multiple fruits, also called

collective fruits, are fruiting bodies formed from a cluster of fruiting flowers, the inflorescence.

c. Simple - A fruit that develops from a single ovary in a single flower. Simple fruits may be

fleshy or dry.

SEEDS - the product of the ripened ovule gymnosperm and angiosperm plants which occur

after fertilization.
Seed Structure:

Embryo - an immature plant from which a new plant grows under proper conditions.

Cotelydons - food supply of the embryo.

Seed coat or Testa - outer covering of the seed; a tough, hard, outer coat, the testa protects

the seed from fungi, bacteria and insects; it has to be split open by the radicle before

germination can proceed.

Hilum- the scar left on the seed coat

Micropyle- tiny pore in the testa opposite the tip of the radical; it admits water to the embryo

before active germination.

MODE OF REPRODUCTION

Sexual Reproduction - plants that develop from seed or spore after undergoing union of

sexual gametes.

Asexual Reproduction- plants by which reproduce by any vegetative means without the

union of sexual gametes.

PRACTICE IN CROP PRODUCTION

Selection of Seeds- one of the primary requisite for successful farm crop production is good

quality seed. A seed is fertilized ripened ovule of a flowering plant that contains an embryo

capable of germination to produce a new plant.

In selecting seeds, you must consider the following factors:

- Viability- seeds that can germinate and produce strong healthy plants that are

considered viable seeds.

- Damage free- seeds should be whole and free from any damage either by insects or

mechanical elements.

- True to type- seeds should be of the same variety and should have uniform shapes

and sizes.

- Free from seed borne diseases- seed should be come from disease free plants (free

from pest and pathogens). A number of diseases could be seed transmitted.

- Free from weed mixture- seed should be free from weeds and other foreign or inert

matter
- Mature- seeds should come from fully ripened fruits. Mature seeds have fully

developed embryos. They can be distinguished by their size, texture and color.

CULTURE AND MANAGEMENT OF PLANTS FROM SEEDS

Proper Number of Seeds to be planted

1. Soil Fertility

2. Availability of Water

3. Tilling Capacity of the Crop

Seed density=Number of seeds per meter of row

(%of germination)×(% of expected emergence)

Testing the viability of Seed

Seed quality testing involves measuring, examining, evaluating, and checking seeds to

determine conformity with standards of requirements.

Seed Testing- is done to assess seed lot attributes and determine overall quality and value for

seedling production and storage. Seed must be tested before planting to make sure that

they will be germinate and produce strong and healthy plants.

Common Methods of Testing Seed Viability

Dish Method- also known as dinner plate method which the germination is done thru placing

the seeds in plate line the dish with moistened, tissue paper, then place a number of seeds.

Rag-doll Method - The ragdoll germination test involves placing a known number of seeds in

a moist paper towel, rolling up the towel and seeds to place inside a plastic bag, and

assessing the number of seeds that germinate over the next few days.

Seed box Method - plant a number of seeds in a seed box and water them. After several

days, count the seeds that germinated and compute for the percentage of germination

using this formula:

Percentage germination = number of deeds germinated X 100

Number of seeds sown

Land preparation is done in accordance with the requirement of crops, whether they grow

under dry land or wet land systems.

In preparing the site for planting, the following activities should be done:

- Clearing

- Plowing

-Harrowing

- Raise seedbeds

FARM TOOLS, IMPLEMENTS AND EQUIPMENTS

Farm Equipment - These are machineries used in crop production.

Farm implements - accessories pulled by animals or mounted to machineries to make the

work easier

Farm tools - objects that are usually light and are used without the help of animals and

machines

Preventive maintenance - an activity or operation done to prevent malfunction of tools and

equipment and it is done to prolong the useful life of tools and equipment

Repair - to restore to good condition something broken or damaged

Hand Tools

Hand tools are usually light and are used without the help of animals or machines.

Bolo is used for cutting tall grasses and weeds and chopping branches of trees.

Crowbar is used for digging big holes and for digging out big stones and stumps.

Pick-mattock is used for digging canals, breaking hard topsoil and for digging up stone and

tree stumps.

Grab-hoe is used for breaking hard topsoil pulverizing soil.

Spade is used for removing trash or soil, digging canals or ditches and mixing soil media.

Shovel is used in removing trash, digging loose soil, moving soil from one place to another

and for mixing soil media.

Rake is used for cleaning the ground and levelling the topsoil.
Spading fork is used for loosening the soil, digging out root crops and turning over the

materials in a compost heap.

Light hoe is used for loosening and levelling soil and digging out furrows for planting.

Hand trowel is used for loosening the soil around the growing plants and putting small

amount of manure fertilizer in the soil.

Hand cultivator is used for cultivating the garden plot by loosening the soil and removing

weeds around the plant.

Hand fork is used for inter row cultivation.

Pruning shears is for cutting branches of planting materials and unnecessary branches of

plants.

Axe is for cutting bigger size post.

Knife is for cutting planting materials and for performing other operations in horticulture

Sprinklers for watering seedlings and young plants.

Water pails for hauling water, manure and fertilizers

Sprayers are for spraying insecticides, foliar fertilizers, fungicides and herbicides

Wheel barrow is used for hauling trash, manures, fertilizers, planting materials and other

equipment.

Sickle is a hand-held agricultural tool with a variously curved blade typically used for cutting

weeds.

Farm Implements

1. Plows- these are farm implements either pulled by a working animal or a tractor. The low is

specifically used for tilling large areas, making furrows and inter row cultivation.

2. Harrow- the native wooden harrow is made of wood with metal teeth and pulled by a

carabao while the disc harrow is made of metal mounted to a tractor.

3. Rotavator - The Rotavator is an implement mounted to a tractor used for tilling and

pulverizing the soil.

Ways of Planting Seeds

Direct Seeding- the method involves planting seeds in an area where they will grow until they
are ready for harvesting.

Indirect Seeding- in this method, the seeds are planted in seedbeds or seed boxes to

produce seedlings, which are then transplanted in the field soon as they have three or more

leaves.

Irrigation and Water Supply

Irrigation- the artificial application of water to the land or soil

Drainage- the natural or artificial removal of surface and subsurface water in a given area

Types of Irrigation:

A. Surface Irrigation or Flood Irrigation - is the application of water by gravity flow to the

surface of the field.

1. Basin irrigation - are flat areas of land, surrounded by low bunds. The bunds prevent the

water from flowing to the adjacent fields. Basin irrigation is commonly used for rice grown on

flat lands or in terraces on hillsides.

2. Furrow irrigation - are small channels, which carry water down the land slope between the

crop rows. Water infiltrates into the soil as it moves along the slope.

3. Border irrigation - are long, sloping strips of land separated by bunds. They are sometimes

called border strips.

B. Localized Irrigation-Localized irrigation systems apply water directly where the plant is

growing thus minimizing water loss through evaporation from the soil. Such localized

irrigation systems include drip irrigation and sprinkler irrigation.

1. DRIP IRRIGATION- Drip irrigation is sometimes called trickle irrigation and involves dripping

water onto the soil at very low rates (2-20 liters/hour) from a system of small diameter plastic

pipes fitted with outlets called emitters or drippers.

2. SPRINKLER IRRIGATION is a method of applying irrigation water which is similar to natural

rainfall.

3. SUB-IRRIGATION also known as seepage irrigation, is a method of irrigation where water is

delivered to the plant root zone from below the soil surface and absorbed upwards. The

excess may be collected for reuse.

4. MANUAL IRRIGATION using buckets or hand sprinkler. Manual irrigation systems are easy to
handle and there is no need for technical equipment.

FERTILIZER – are substances added to the soil to increase its fertility.

Organic Fertilizer- these are known as natural fertilizer because they are man-made. It is

come from plant or animal materials that are used either through direct incorporation into

the soil or through composting.

Animal manure- this contains high amounts of organic material valuable to the growth of

crops. Manure should be dried or composed before it is applied to the soil as fertilizer.

Green Manure- is produced by planting leguminous crops over the areas for planting.

Compost- it is an organic material consisting mostly of animal manure and crop residues.

Inorganic Fertilizer- also referred to as synthetic fertilizer, is manufactured artificially and

contains minerals or synthetic chemicals. These are commercially prepared fertilizers sold by

agricultural suppliers.

-Complete fertilizer- this contains the three major element needed by plants- Nitrogen (N)

Phosphorus (P), and Potassium (K).

-Compound Fertilizer- this contains two of the major elements

-Straight or single-element fertilizer- this contains only one of the three major elements.

2 Types of Nutrients

Macro Nutrients- Nitrogen, Phosphorus, Potassium, Calcium, Magnesium, and Sulfur

Micro Nutrients- Iron, Manganese, Copper, Molybdenum, Chlorine and Boron

The Three Major Elements

Nitrogen

Phosphorus

Potassium

Application of Fertilizer

1. Broadcast Method- this is done by scattering fertilizer uniformly around each plant.

2. Side dressing application- fertilizer are at close to the seeds or around the

established for easy absorption of the elements.

3. Foliar Application- this is done by dissolving fertilizer in water and spraying it on the
leaves or foliar parts of the plant rather on the soil.

Types of Soil Texture

 sand, with coarser or larger particles

 silt, with medium sized particles

 clay, with the finest or smallest particles.

Sandy Soil- 85% sand.

Sandy Loam Soil- 45-85% sand, 0-50% silt, 20% clay.

Loam Soil- 23-53% sand, 20-50% silt, 5-27% clay.

Silt Loam Soil- 0-5% sand, 50-88% silt, and 0-27% clay.

Clay Loam Soil- approximately 20-40% sand, 18-52% silt and 27-40% clay.

CONTROL OF PLANT PESTS AND DISEASE

Pest is a collective term that refers to organisms that injure or damage plants.

Insect Pests- are insects that cause damage to human and human concern.

TYPES OF INSECT PEST

a. Chewing Insects- these insects take their food by biting off and eating up the leaves and

other parts of the plants. Examples: cabbage worms, cut worms, bean, pod borer,

squash bugs and caterpillar.

b. Sucking Insects- these insects have tube-like mouth parts, which they can insert into

leaves and stems to suck juice of succulent plants. Examples are the aphids, leaf hopper,

scale insects, and mealy bugs.

c. Siphoning Insects- they have coiled tube that dip into liquid food such as nectar and

draw it in.

d. Sponging Insects- have two sponge-like structures that collect liquid food and move it

into the food canal.

Plant Diseases are abnormal conditions in plants that are manifested through sign and

symptoms. They are one of the dangers that may naturally occur in crop production.

Types of Micro-organisms and Pathogens

Bacteria - these are microscopic organisms that depend on plants for food. They enter the
host plant either thru wounds or through the cracks of the epidermis. It may cause rooting of

the roots, stems, fruits, leaves, wilting, and death of the entire plants.

Viruses - these are infectious or pathogenic organisms that are too small to seen by naked

eye. They are highly infectious and can be easily transmitted to healthy plants by mere plant

movement or through insects with sucking mouth parts.

Nematodes - these are microscopic eel-like roundworms that feed on the roots and on the

underground parts of many kinds of crops.

Types of Plant Diseases

1. Blight - cause plants to quickly turn brown as if they had been burned.

2. Canker- causes open wounds on woody plant stems

3. Damping off- a fungal disease that causes young plants and seedlings to rot off at the

soil level

4. Galls- round swellings or growth on plants

5. Leaf Spots- ring of different shades of brown, green, or yellow that make spots on leaves

6. Mildew- grow on leaf surfaces (both upper and lower)

7. Mosaic- caused by viruses that make the leaves have irregular mottled areas with

patters ranging from dark green to light green to yellow to white

8. Root Rot- causes plants to decay and die

9. Rust- causes small spots on leaves that resembles yellow, orange, brown or red rust

mainly on the underneath side of the leaves

10. Smut- a black powdery disease that causes blister that burst open releasing black

spores.

11. Wilts- disease that blocks the uptakes of water in plant stems causing it to wilt

Pest and Diseases Control Methods

a. Chemical Control- using either insecticides or pesticides

b. Cultural Control- involves sanitation, removing insect breeding and hiding areas and

using insect resistant plant varieties

c. Mechanical Control- using physical controls such as traps, screens, washing plants with
soapy water.

d. Natural Method- using natural barriers to control insects such as rivers, woods, mountains

and natural predators

e. Quarantine- physical isolating insects from healthy plants

f. Combined Method- using a combination of control methods is called Integrated Pest

Management (IPM) or Integrated Control

Methods of propagating Trees

Propagation- refers to the reproduction and multiplication of plants from their ancestral

species.

Sexual Propagation- is the most natural way of propagating plants. Many of our plants are

reproduced from seeds.

Asexual propagation- this can be achieved without the help of a sex organs of the plant.

Natural asexual propagation- is the process of multiplying by using growing parts like the

bulb, suckers, tuber, root stock, runner, and rhizome.

Artificial asexual propagation- these are production of multiplication of plants using the part

and buds of selected mother parts and applying the different methods like cutting, layering,

budding, grafting and marcotting.

TECHNIQUES IN PLANTING FRUIT TREES

Square Method- this method is commonly used by most fruit tree growers.

Quincunx Method- this method is used when fillers are desired. This is also referred to as

diagonal system of planting.

Rectangular method- this method is also called alternate system.

Hexagonal method- this is also called triangular system of planting

POULTRY

The term poultry generally refers to domesticated birds raised to satisfy human needs,

examples of poultry species are chickens, ducks, quails, and pigeons. This species are raised

mainly for their eggs and meat.

Characteristics of Different Poultry Species

Name

Scientific Name Incubation

Period (days)

Egg Weight

(grams)

Chicken Callus gallus domesticus 21 58

Duck Mallard (Anas platyrhyncos) 28 80-83

Muscovy(Culrina moschata) 35-57 70

Turkey Meleagris gallopavo 28 80-90

Pigeon Columba livia 18 17

Quails Coturnix coturnix japonica 18 10-15

Guine fowls Numida meleagridis 26-28 40

Ostrich Sthruthio australis/camelus 42 1400

Peafowl Pavo cristatus 28 95

BROILER MANAGEMENT

 Broiler is a meat chicken processed at the age of 7-12 weeks when it reaches 2 1⁄2 to 3

1⁄2 pounds live weight

 Fryer is a meat chicken usually marketed at 12-20 weeks

 Capon are male chickens that have been castrated and they are harvested at 4-8

months old.

 Chick is a newly hatched or a very young chicken

 Cock is a male chicken at least 1 year old

Feeds given to layers are called laying mash or layer mash.

Layer Mash 1- given to layers 18-42 weeks old

Layer Mash 2- given to layers 42 weeks old until they are culled.

Culling- is the process of removing undesirable chickens from the flock. Undesirable chickens

in a laying flock include those that are sick, injured, deformed, and unable to lay eggs.

Following are the benefits of proper and regular culling:

 Increased egg production

 Lower risk of contamination from sick chickens

 Lower cost of egg production

 More space for the remaining layers

 Additional income from the sale of culls

LIVESTOCK

Are domesticated animals raised in an agricultural setting to produce labor

and commodities such as meat, eggs, milk, fur, leather, and wool. The term is sometimes

used to refer solely to those that are bred for consumption, while other times it refers only to

farmed ruminants, such as cattle and goats.

Bovine- is a term relating to cattle

Caprine- is a term relating to goats

Equine- is a term relating to horses, mules, zebras, and asses

Herd is a grouping of a single species of livestock. They maybe exceptions to the term’s

usage outside of cattle, horses, asses, swine, and rabbits.

Ovine- is a term relating to a sheep

Porcine- is a term relating to swine

Fisheries refers to all activities relating to the act or business of fishing culturing,

preserving, processing, marketing, developing, conserving and managing aquatic resources

and the fishery areas, including the privilege to fish or take aquatic resource.

BRANCHES OF FISHERY

1. Fish Culture - the human effort of raising the maximum productivity of fish and other

fishery aquatic products and maintaining the supply of these products to satisfy

human needs.

2. Fish Capture - branch of fishery science that deals with the scientific method of

catching fish as well and the type of fishing gear used.

3. Fish Preservation - branch of fishery science that deals with the scientific method of

preserving fish and other fishery aquatic products to prevent spoilage.

EXTERNAL PARTS OF FISH AND THEIR FUNCTION

1. Operculum/gill cover - part of the fish that covers the gills

2. Scales - part of the fish that cover the body

3. Lateral lines - lines along the body of the fish used to help the fish adapt itself to its

new environment

4. Fins - part of the fish that used for swimming, balancing and propelling in water

5. Eyes - part of the fish that used for seeing

6. Mouth - part of the fish that used for swallowing objects, particularly food

7. Anus - part of the fish that serves as an excretory organ of the fish where the waste

matter coming from the body of fish passes out.

8. Caudal Peduncle - part of the fish that connect the body and the tail

9. Nostril - part of the fish that used for smelling

INTERNAL PARTS OF FISH AND THEIR FUNCTION

1. Spine – the primary structural framework upon which the fish’s body is built. It connects

to the skull at the front of the fish and the tail at the rear. The spine is made up of
numerous vertebrae, which are hollow and which protect the delicate spinal cord.

2. Spinal cord – the part that connects the brain to the rest of the body and relays

sensory information from the body to the brain, as well as instruction from the brain to

the rest of the body.

3. Brain – the control center of the fish where both automatic functions and higher

behaviours occur. All sensory information is processed here.

4. Lateral line – one of the fish’s primary sense organs. It detects underwater vibration

and is capable of determining the direction of their source.

5. Swim or air bladder – a hollow, gas-filled balance organ that allows a fish to conserve

energy by maintaining neutral buoyancy in water.

6. Kidney – filters liquid waste materials from the blood. These waste are then passed out

the body

7. Stomach and intestines – break down food and absorb nutrients.

8. Pyloric caeca – finger like projection located near the functions of the stomach and

the Intestine. It known to secrete enzymes that aid digestion. It may also function to

absorb digested food or do both.

9. Liver – it assists digestion by secreting enzymes that break down fats, and also serves

as storage area for fats and carbohydrates.

10. Heart – circulates blood throughout the body.

11. Muscle – provide movement and locomotion. These are parts of the fish that are

usually eaten. They compose the fillet of the fish.

12. Gonad - hormone-secreting sexual gland of a fish.

Phases or Aspects of Fish Culture

1. Fish Cultivation - the rearing of fish under controlled or semi- controlled condition

2. Fish Propagation - the process of increasing fish life either by natural or artificial means

of reproduction.

3. Fish Conservation - the scientific means of utilizing fish and other fishery aquatic

products/resources.
TYPES OF FRESHWATER AQUACULTURE

On culture system basis

1. Traditional

2. Improved traditional

3. Continuous stocking and harvesting

On the basis of intensity

1. Extensive

2. Semi-intensive

3. Intensive

4. Super-intensive

On the species composition basis

1) Mono culture

2) Poly culture

Some aspects to look on to ensure good quality fingerlings for stocking

1. Right fish to culture

2. Should not be inbred

3. Should be fast growth

4. Should not be stunted

5. Should be hardy and disease resistant

6. Right size to stock

7. Should be monosex

8.

Water quality parameters that needs to be monitored and managed

• Physical - total suspended and dissolved solids. turbidity, color, odors, temperature

• Chemical - pH, alkalinity, hardness, conductivity, dissolved gases

• Biological - algae, microbes (bacteria, protozoa, fungi, etc.)

Characteristics of Fresh and Stale Fish

1. Odor Fishy Foul or sour

2. Gills Bright red Light pink

3. Slime Clear and appear few on

the fish skin

Cloudy and plenty on fish

skin

4. Eyes Clear, transparent, bright

and protruding

Cloudy and Sunken

5. Flesh Firm and elastic, the finger

marks do not remain in fish

flesh

Soft and flabby, finger

marks remains in the fish

flesh

6. Skin and color Shiny and bright Dull and pale

7. Scales Stick tightly to fish skin Loose and are easily

removed

8. Vent Pinkish and reddish Brownish

9. Ph 6.0 to 7.0 Below 6.0

Characteristics of Fresh and Stale Crustacean

Changes of Fish after Death

The fish starts to die the moment they are removed from the water. Several changes in

them occur such as the following;

Change in color. The color of gills, skin and flesh starts to fade after death. And if no

preservative action is applied to the fish the color becomes pale.

Rigor mortis. This occurs a few hours after the death of the fish. Fish n this state are

characterized by the stiffness of the fish body due to the formation of lactic acid caused by

bacteria.

Autolysis. It is the self-digestion in the fish muscle tissue by enzymes due to continuous

digestion even in fish death. At this time enzymes can no longer control digestion, thus

softening of fish tissues occur. Bactria also helps in digestion where change of flavor and

odor is noticed in the fish. The fish I the state of autolysis is considered stale.

Putrefaction. In this state the fish are totally spoiled. Their muscle tissues decomposed due to

enzymatic and bacterial reactions. Breakdown or protein occurs which result to putrid odor.

BODY FORMS OF FISH

Fish vary widely in form and in shape but their parts both internal and external are almost the

same.

1. Fusiform.

This is the most common form with elongated and slender body tapering

towards the head and tail. Examples are milkfish, yellow fin tuna, big eyed round

scud, oceanic bonito, striated murrel, Indian sardine, herring and others.

2. Compressiform.

This compressed laterally with wide, flat, and circular-like body. Examples are

the moonfish, slipmouth, asaiticthreadfish, spadefish and others.

3. Depressiform.
Have a thin, flat and strongly depressed body form and having very low and

broad bodies. Example sting ray.

CHARACTERISTICS FRESH CRUSTACEAN STALE CRUSTACEAN

1. Odor Mild and sweet Foul or offensive

2.Shells/claws/carapace Adhere tightly to the flesh Loose and easily removed

3. Meat (cooked) Texture is firm Soft and flabby

4. Color (cooked) Bright red Dull red

5. Eyes Clear and protruding Cloudy and sunken

4. Taeniform.

It is ribbon like and elongated body form of fish. Example hairtail.

5. Anguilliform.

It has elongated body usually round fish, and snakelike. Example swamp eel.

6. Globiform.

It has s short roundish body and globular. Example, puffer fish. This fish can

inflate itself with water or air, thus can become globular. Its ability of inflation is

used for defense as it is adapted to rapid swimming.

SALTING

Salting is one of the fish curing methods. Salt is the main preservative agent used in fish

curing to lengthen the shelf-life and other fishery products. Salt is used in almost all method of

fish preservation except in icing, refrigeration and freezing.

FERMENTING

This method has two products, namely fish paste or bagoong and fish sauce or patis. Fish

are dry salted and left to ferment so that protein hydrolizes to produce paste and sauce.

Some fish processors apply papain to make the fermentation period shorter and

faster.Anchovy, sardine, herring, shad, silverside and slipmouth are common species
fermented.

DRYING AND DEHYDRATION

Drying and dehydration may be similar since they involve on the removal of moisture

content. However, when pertaining to fish curing, it is necessary to distinguish them.

FISH SMOKING

Smoking or smoke-curing is a method of preserving fish by the application of smoke with

the aid of salting, drying and heat treatment. Salting and drying reduce the amount of

moisture available to spoilage organisms while the treatment with the smoke is primarily used

to impart attractive color and distinctive flavor to the finished product.

FISH CANNING

Of all fish processing methods, canning is still the best, though its procedure is

complicated. Caning retains the original flavor of the food; improves the nutritive value of

the products, it lengthens the shelf-life of the products and easily facilitates transport.

Lime Computation

Liming is a preventive measure or remedial process to increase alkalinity of the ponds

and improve aquatic organism survival, optimize growth and ensure desirable water

quality. Lime is commonly applied on pond bottom. To achieve maximum efficiency,

lime should be raked and plowed in the soil. Waters that need liming are those that do

not turn green when fertilizer is added to the pond water.

Amount of lime to be used when soil or water is analyzed

Formula: QL= DpH - ApH × 0.5 tons/ ha × area

0.1 NVL

Where:

QL = quantity of required lime

DpH = desired pH

ApH = actual average pH reading of the pond soil

For agriculture lime = 1

For quicklime = 1.73

For hydrated lime = 1.35

A = Area of the pond (in hectare)

Example:

QL (Agricultural lime)= DpH – ApH x 0.5 tons/ ha x area

0.1 x NVL

QL = (6.8 – 6.5) x 0.5 tons/ ha x 1 ha

0.1 x 1

= 0.3 x 0.5 tons/ha x 1 ha

0.1

= 1.5 tons agriculture lime

B. Stock Sampling

Stock sampling is important for estimating average fish weights and standing crop

weight. It is also needed to adjust daily feed ration for the fish.

Average Body Weight(ABW)

= total weight at a particular time (g)

total number of fish samples

Common Units of a Fishpond

1. Nursery pond (NP) – for the rearing of fish fry to fingerlings size. The most suitable place is

where it can be easily supplied with fresh, unpolluted water all the time and at elevation

where it can be readily drained even during ordinary low tide. The size of the NP depends

primarily on the fingerling requirements of the rearing ponds based on the maximum yearly

targeted production.
2. Transition pond (TP) - for the storage or acclimatization of fingerlings. It is located adjacent

to the nursery pond in order to have an effective and easy transfer of fry. Its pond bottom is

constructed a little bit lower than that of the nursery pond.

3. Rearing pond (RP) – for raising fingerlings up to marketable size. It is the largest

compartment in the pond system.

4. Breeding pond – for confining breeders.

5. Hatching pond – for depositing eggs until these are hatched.

6. Catching pond (CP) – for confining and catching fry, fingerlings and fish of marketable size.

It is constructed at the gate inside the pond where it is intended to be used.

7. Head pond – for storing reserve water.

8. Feed pond – for producing food such as lab-lab, lumut or plankton. In fishpond areas

where natural foods not grow well and supplementary feeding is necessary, one of the RP‘s

or NP‘s could be utilized as a feed pond. It should be a separate compartment ideally

located near the pond where supplementary feeding is intended.

9. Water supply canal – for supplying water to the different compartments.

Types of Improved Freshwater Fishponds Layout

1. Conventional – consist of one sluice gate and long water supply canal. This supplies

the different compartments.

2. Radiating – have one sluice gate; wide and short supply canal; and secondary gates

in the different compartments.

3. Progressive – consist of one sluice gate; long supply canal and a secondary gates

provided to different compartments of progressively increasing areas.

4. Specialized – has one sluice gate; one or two drainage gates. Two secondary gates

compartment; and a large supply and catching canal/pond.