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FNB 501 FISH NUTRITION
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Theory
UNIT I
Protein nutrition of fish and shellfish: Introduction, function and metabolism of protein, amino acids and their classification, specific function, protein deficiency symptoms, evaluation criteria of dietary protein.
UNIT II
Lipid nutrition: Introduction, function, metabolism, Fatty acids and their classification, specific functions of essential fatty acids, deficiency symptoms, evaluation of lipid quality.
UNIT III
Carbohydrate nutrition: Introduction, function, metabolism, improvement of carbohydrate utilization by fish.
UNIT IV
Vitamin and mineral nutrition: Introduction, classification, source, functions, deficiency symptoms.
UNIT V
Energy nutrition: Definition, energetics, expression of energy value of feed (gross energy, digestible energy, metabolizable energy, net energy), partitioning of energy, protein energy ratio.
UNIT VI
Larval nutrition: Importance of live feed and artificial feed, Different types of feed available for larvae, constraints and scope; Larval gut morphology and mode of nutrition.
UNIT VII
Brood stock nutrition: Nutrients required for reproduction, egg and sperm quality.
UNIT VIII
Feed additives: Classification, function, and specific use for economic and quality fish and shellfish production.
Practical
Identification of common feed ingredients; Proximate analysis: Moisture, Crude Protein, Crude Lipid, Ash, Acid insoluble ash, Nitrogen free extract of feed fish tissue, Fatty acid analysis, Calcium, Phosphorus content of feed.
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FNB 502 FEED FORMULATION AND FEED TECHNOLOGY
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Feed formulation: General principles, different steps of feed formulation, classification of feed ingredients; Energy and protein sources; Evaluation of ingredient quality.
UNIT II
Methods of feed formulation - Pearson’s method, quadratic equation, linear programming, limitations.
UNIT III
Types of feed: Dry (pellets, flakes, powdered, micro-encapsulated, microbound and micro-coated diets) and non-dry.
UNIT IV
Feed manufacturing units and processes: Pulverizer, grinder, mixer, pelletizer, crumbler, drier, Extruder/ Expander, Vacuum coater, fat sprayer.
UNIT V
Feed storage: Hydro-stability of feed and their storage; Prevention of spoilage from rancidity, fungus and associated toxins; Fish disease vectors in feed and quality control; Feed value in relation to processing; Use of natural and synthetic carotenoids: Feed additives.
UNIT VI
Computerized least cost formula and criterions for aquafeed formulation; Enzyme based fish feeds and their role.
UNIT VII
Feed economics and evaluation criteria: FCR, PER, NPU, EAAI, chemical score, biological value. Aqua feed industries in India.
Practical
Feed formulation exercise; Processing of the ingredients, formulation and preparation of isocaloric and isonitrogenous feeds; Preparation of feeds with various binders in order to determine their hydro-stability; Estimation of trypsin inhibitors, Tannin and HCN in the feed ingredients;
Determination of vitamin C and carotenoids in feeds; Preparation of mineral and vitamin premix.
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FNB 503 NUTRITIONAL ENERGETICS
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Theory
UNIT I
Introduction to nutritional energetics: Energy budget equation, energy flow in fish and shellfish; Gross energy, digestible energy, metabolizable energy, nnet energy, heat increment; Factors influencing ingestion, absorption, excretion, respiration, and metabolism and their effect.
UNIT II
Energy requirement: Energy requirement of fish and factors influencing it; Estimation of energy content of feed components based on chemicals composition, indirect and direct methods.
UNIT III
Production and growth : Relationship between feeding and growth; energy exchange in biological system; Methodology for estimating maintenance requirement; growth and reproduction; limitation and prospective of bioenergetics.
UNIT IV
Carbohydrate metabolism: Glycolysis - overview, key structures and reactions, control of glycolysis; TCA cycle: different steps, stoichiometry and control of cycle; Alternate pathways of carbohydrate metabolism: pentose phosphate pathway and gluconeogenesis, glycogen metabolism, regulation of blood glucose.
UNIT V
Lipid metabolism: Fatty acid oxidation and biosynthesis, Generation of acetyl CoA, NADH/NADPH and FADH2, oxidation of unsaturated fatty acids; control of fatty acid metabolism, oxidative phosphorylation: redox potential, respiratory chain and its enzyme system, ATP synthesis.
UNIT VI
Protein and amino acid metabolism: Oxidative degradation of amino acids, transmission and deamination, ammonia carriers and excretion; biosynthesis of non-essential amino acids.
UNIT VII
Intermediary metabolism: Integration of carbohydrate, lipid and protein metabolism.
Practical
Estimation of gross and digestive energy of feed and feed ingredients; Estimation of digestibility of nutrients, Bomb- calorimetry; Energy budget equation based on experiential data supplied; Determination of standard metabolism in fish; End product estimation of aerobic and anaerobic carbohydrates metabolism; Enzyme assay of LDH, aminotransferases, acid phospatase, protease and nucleases; Fatty acid analysis of fish lipids.
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FNB 504
NUTRITIONAL REQUIREMENTS AND FEEDING
MANAGEMENT
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Theory
UNIT I
Experimental diets: Reference diet, purified and semi-purified diet. Methods for studying nutritional requirements in finfish and shellfish; Nutrient requirements of warm water and cold water fish and shellfish, larvae and broodstock of commercially important shellfish and finfish; Requirement of essential and non-essential amino acids and essential fatty acids; Factors affecting nutritional requirements of fish and shellfish.
UNIT II
Body composition of fish and shellfish; Nutritive value of live feed.
UNIT III
Growth evaluation: FCR, absolute growth, relative growth. SGR, % weight gain.
UNIT IV
Feed influence on body composition and quality; Effect of rations on fecundity and egg quality.
UNIT V
Feeding devices, ration size/feeding rate, feeding frequency, restricted feeding and compensatory feeding; Nutritional studies and the problem of applying research findings to farming systems.
UNIT VI
Designing of nutritional experiments: Analysis of experimental data employing complete Random Block Design (CRD), Random Block Design (RBD), t- test and analysis of variance; Experimental culture systems.
Practical
Determination of food intake in fry and fingerlings to ascertain the ration. Purified diet for a fish/prawn to determine protein and lipid requirements. Estimation of growth parameters for biological evaluation. Measures of protein quality. (FCR, PER, NPU, B.V). Mineral mixtures and vitamin premix and exercise on feeding.
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FNB 505 FEED INGREDIENTS AND ADDITIVES
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Theory
UNIT I
Introduction: National and international scenario; present production trend and future requirements of feed ingredients.
UNIT II
Ingredient classification: Conventional feed ingredients - protein sources, energy sources; Unconventional feed ingredients - by-products of agroindustry, slaughter house, fruit processing units, seafood industry and forest; Single cell proteins; leaf protein concentrates, gluten meal and grain by-products.
UNIT III
Proximate composition; International coding of feed ingredients; Amino acid profile.
UNIT IV
Anti-nutritional factors: Methods of detection and detoxification.
UNIT V
Feed Processing: Methods; effect of processing on nutritional quality and utilization.
UNIT VI
Storage and quality control: Storage methods; effect of storage on ingredient quality; Factors affecting quality of ingredients; toxins.
Practical
Proximate composition; Estimation of Tannin, Protease inhibitors, HCN, Aflatoxin, Available lysine; Storage studies.
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FNB 506 PROTEIN NUTRITION
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Theory
UNIT I
Protein and amino acid metabolism - Biosysnthesis of protein; oxidative and non-oxidative degradation of amino acids, transamination and deamination; urea cycle; biosynthesis of non-essential amino acids.
UNIT II
Metabolism: digestion, absorption, digestibility, Factors affecting protein digestibility.
UNIT III
Protein energy inter-relationship (P/E Ratio).
UNIT IV
Protein sources and requirement: Conventional and non-conventional; dietary non-protein nitrogen; Protein requirement for maintenance, growth and reproduction; Factors affecting protein requirement; Methods of requirement study.
UNIT V
Amino acid requirements: Qualitative and quantitative; Synthetic amino acids.
UNIT VI
Evaluation of protein quality (PER, NPU, BV, ANPU, PPV), Amino acid antagonism; Protein deficiency symptoms.
Practical
Extraction and purification of protein. Qualitative and quantitative analysis of proteins; Estimation of crude protein by Microkjeldahl method; Estimation of protein by Lowry’s method; Estimation of NPN (urea), total free amino acid, available lysine, amino acids; In-vitro protein digestibility.
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FNB 507 LIPID NUTRITION
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Theory
UNIT I
Lipid metabolism: Biosynthesis and beta oxidation of fatty acids; generation of acetyl CoA, NADH/NADPH and FADH2; control of fatty acid metabolism.
UNIT II
Sources of lipids and fatty acids, lipid digestibility, transport, storage, mobilization, protein sparing effect.
UNIT III
Requirement: Qualitative and quantitative requirement of essential fatty acids, total lipids.
UNIT IV
Role of essential fatty acids, influence of dietary lipid on flesh quality, evaluation of lipid quality, antioxidants, deficiency symptoms.
UNIT V
Concept of designer fish.
Practical
End product estimation of aerobic and anaerobic carbohydrate metabolism (pyruvate and lactate). Enzyme assay for LDH, MDH, ALT, estimation of phospholipids; Estimation of total lipid and free fatty acid, peroxide value, saponification number, iodine value, Estimation of individual fatty acid by GCMS.
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FNB 508 CARBOHYDRATE NUTRITION
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Theory
UNIT I
Carbohydrate metabolism: Glycolytic pathway, TCA cycle and Pentose phosphate pathways, Gluconeogenesis, glycogenesis and glycogenolysis.
UNIT II
Sauces of carbohydrates, digestibility, Factors affecting starch utilization, carbohydrate and interaction with other nutrients and protein sparing effect.
UNIT III
Constraints of carbohydrate utilization in fish, Strategy to enhance carbohydrate utilization: gelatinization, exogenous amylases, glucose intolerance, carbohydrates and immunity.
UNIT IV
Carbohydrate utilization for low cost feed.
Practical
Estimation of starch gelatinization in different feed processing methods; Blood glucose estimation; In vitro starch digestibility; Available lysine estimation, Estimation of crude fibre, cellulose and lignin content of feed..
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509 VITAMIN AND MINERAL NUTRITION
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Theory
UNIT I
Vitamins:Structure and properties of water and fat soluble vitamins; Vitamin as coenzymes and prosthetic groups of enzymes.
UNIT II
Vitamin requirements for different species, Dietary sources of vitamins, Factors affecting vitamin requirements, Losses of vitamin during feed processing.
UNIT III
Metabolic changes associated with hypo- and hyper-vitaminosis. Biosynthesis of vitamins; Manifestation of vitamin deficiency; Vitamin –mineral interactions.
UNIT IV
Minerals: Macro, micro and toxic minerals.
UNIT V
Mineral requirements for different aquaculture species, Dietary sources of minerals, Factors affecting mineral requirement, Nutrient-minerals interaction; Manifestation of mineral deficiency.
Practical
Estimation of calcium, phosphorus, magnesium, Iron, Vitamin C, Preparation of vitamin and mineral premix, Estimation of vitamin and mineral loss due to leaching.
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