LEADER 05364nam 2200637Ia 450 001 9910830453503321 005 20230607221350.0 010 $a1-281-31282-7 010 $a9786611312824 010 $a0-470-99951-9 010 $a0-470-99950-0 035 $a(CKB)1000000000399188 035 $a(EBL)351144 035 $a(OCoLC)437218440 035 $a(SSID)ssj0000156549 035 $a(PQKBManifestationID)11182679 035 $a(PQKBTitleCode)TC0000156549 035 $a(PQKBWorkID)10130836 035 $a(PQKB)10097498 035 $a(MiAaPQ)EBC351144 035 $a(EXLCZ)991000000000399188 100 $a20010619d2001 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood intake in fish$b[electronic resource] /$fedited by Dominic Houlihan, Thierry Boujard and Malcolm Jobling 210 $aOxford [England] ;$aMalden, MA $cBlackwell Science$d2001 215 $a1 online resource (442 p.) 300 $a"COST Action 827." 311 1 $a0-632-05576-6 320 $aIncludes bibliographical references and index. 327 $aFood Intake in Fish; List of Contributors; Contents; Preface; 1 Feed Composition and Analysis; 1.1 Introduction; 1.2 Nutrient classes; 1.2.1 Proteins; 1.2.2 Lipids; 1.2.3 Carbohydrates; 1.2.4 Vitamins; 1.2.5 Minerals; 1.3 Analysis of feeds and feedstuffs; 1.3.1 Protein analysis; 1.3.2 Lipid analysis; 1.3.3 Automated methods of analysis; 1.4 Nutrient availability and feed evaluation; 1.4.1 Nutrient absorption and digestibility; 1.4.2 Growth trials and biological evaluation; 1.5 Concluding comments; 1.6 References; 2 Feed Types, Manufacture and Ingredients; 2.1 Introduction; 2.2 Feed types 327 $a2.3 Manufacture of dry feeds2.3.1 Compressed pellets; 2.3.2 Expanded pellets; 2.3.3 Extruded pellets; 2.3.4 Special types of feeds; 2.4 Feed ingredients; 2.4.1 Protein sources of animal origin; 2.4.2 Single-cell proteins (SCPs); 2.4.3 Antinutritional factors (ANFs); 2.4.4 Plant protein sources; 2.4.5 Lipid sources; 2.4.6 Other ingredients; 2.5 Feed characteristics and feed acceptability; 2.6 Concluding comments; 2.7 References; 3 Techniques for Measuring Feed Intake; 3.1 Introduction; 3.2 Stomach contents analysis; 3.2.1 Technical aspects; 3.2.2 Applications and limitations 327 $a3.3 Dyestuffs and chemical markers3.3.1 Technical aspects; 3.3.2 Applications and limitations; 3.4 Direct observation and video recording; 3.4.1 Technical aspects; 3.4.2 Applications and limitations; 3.5 On-demand feeder with feed waste monitor; 3.5.1 Technical aspects; 3.5.2 Applications and limitations; 3.6 X-Radiography; 3.6.1 Technical aspects; 3.6.2 Applications and limitations; 3.7 General discussion; 3.8 References; 4 Experimental Design in Feeding Experiments; 4.1 Introduction; 4.2 How does one design an experiment?; 4.3 The structural model equation; 4.4 Sums of squares 327 $a4.5 Evaluation of the experimental design4.6 The compromise; 4.7 Sensitivity analysis; 4.8 Nuisance variables and ways of controlling them; 4.9 Adding extra factors: why do it and what considerations are necessary?; 4.10 Measuring individual feed intake - what are the benefits?; 4.11 What can be done when life becomes more complicated?; 4.12 Conclusions; 4.13 References; 5 Gustation and Feeding Behaviour; 5.1 Introduction; 5.2 Peripheral gustatory sensation; 5.3 Gustatory pathways in the central nervous system; 5.4 Taste and feeding behaviours; 5.5 Conclusions; 5.6 Acknowledgements 327 $a5.7 References6 Environmental Factors and Feed Intake: Mechanisms and Interactions; 6.1 Introduction; 6.2 Abiotic factors; 6.2.1 Light; 6.2.2 Temperature; 6.2.3 Other physical factors; 6.2.4 Chemical factors; 6.3 Biotic factors; 6.3.1 Stocking density; 6.3.2 Social structure; 6.3.3 Predators; 6.3.4 Human disturbance; 6.4 Conclusions; 6.5 References; 7 Environmental Factors and Feed Intake: Rearing Systems; 7.1 Introduction; 7.2 Feed intake of fish in pond systems; 7.2.1 Pond characteristics; 7.2.2 Variability of environmental factors 327 $a7.2.3 Variations in feed intake in relation to pond environment 330 $aThe 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 biologi 606 $aFishes$xFeeding and feeds 606 $aFishes$xFood 615 0$aFishes$xFeeding and feeds. 615 0$aFishes$xFood. 676 $a639.3 701 $aHoulihan$b D. F$g(Dominic F.)$0945399 701 $aBoujard$b T$g(Thierry)$0945400 701 $aJobling$b Malcolm$0875257 712 02$aEuropean Cooperation in the Field of Scientific and Technical Research (Organization) 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830453503321 996 $aFood intake in fish$92134420 997 $aUNINA