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Classification of fish diet composition and quality with lipid class & fatty acid analysis / / Ron Heintz, Marie Larsen
| Classification of fish diet composition and quality with lipid class & fatty acid analysis / / Ron Heintz, Marie Larsen |
| Autore | Heintz Ron |
| Pubbl/distr/stampa | Juneau, Alaska : , : Auke Bay Fisheries Laboratory, NOAA/NMFS, , [2000?] |
| Descrizione fisica | 1 online resource (1 unnumbered page) : color illustrations |
| Soggetto topico |
Fishes - Food
Fishes Fatty acids Lipids |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910705095303321 |
Heintz Ron
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| Juneau, Alaska : , : Auke Bay Fisheries Laboratory, NOAA/NMFS, , [2000?] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The feeding ecology of some zooplankters that are important prey items of larval fish [[electronic resource] /] / Jefferson T. Turner
| The feeding ecology of some zooplankters that are important prey items of larval fish [[electronic resource] /] / Jefferson T. Turner |
| Autore | Turner Jefferson T |
| Pubbl/distr/stampa | [Washington, D.C.] : , : U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, , [1984] |
| Descrizione fisica | 1 online resource (iii, 28 pages) : illustrations |
| Collana | NOAA technical report NMFS |
| Soggetto topico |
Zooplankton
Fishes - Larvae Fishes - Food |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910700744903321 |
|
Turner Jefferson T
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| [Washington, D.C.] : , : U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, , [1984] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food intake in fish [[electronic resource] /] / edited by Dominic Houlihan, Thierry Boujard and Malcolm Jobling
| Food intake in fish [[electronic resource] /] / edited by Dominic Houlihan, Thierry Boujard and Malcolm Jobling |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (442 p.) |
| Disciplina | 639.3 |
| Altri autori (Persone) |
HoulihanD. F (Dominic F.)
BoujardT (Thierry) JoblingMalcolm |
| Soggetto topico |
Fishes - Feeding and feeds
Fishes - Food |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-31282-7
9786611312824 0-470-99951-9 0-470-99950-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food 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
2.3 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 3.3 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 4.5 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 5.7 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 7.2.3 Variations in feed intake in relation to pond environment |
| Record Nr. | UNINA-9910145285503321 |
| Oxford [England] ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food intake in fish [[electronic resource] /] / edited by Dominic Houlihan, Thierry Boujard and Malcolm Jobling
| Food intake in fish [[electronic resource] /] / edited by Dominic Houlihan, Thierry Boujard and Malcolm Jobling |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (442 p.) |
| Disciplina | 639.3 |
| Altri autori (Persone) |
HoulihanD. F (Dominic F.)
BoujardT (Thierry) JoblingMalcolm |
| Soggetto topico |
Fishes - Feeding and feeds
Fishes - Food |
| ISBN |
1-281-31282-7
9786611312824 0-470-99951-9 0-470-99950-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food 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
2.3 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 3.3 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 4.5 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 5.7 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 7.2.3 Variations in feed intake in relation to pond environment |
| Record Nr. | UNISA-996208220103316 |
| Oxford [England] ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food intake in fish [[electronic resource] /] / edited by Dominic Houlihan, Thierry Boujard and Malcolm Jobling
| Food intake in fish [[electronic resource] /] / edited by Dominic Houlihan, Thierry Boujard and Malcolm Jobling |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (442 p.) |
| Disciplina | 639.3 |
| Altri autori (Persone) |
HoulihanD. F (Dominic F.)
BoujardT (Thierry) JoblingMalcolm |
| Soggetto topico |
Fishes - Feeding and feeds
Fishes - Food |
| ISBN |
1-281-31282-7
9786611312824 0-470-99951-9 0-470-99950-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food 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
2.3 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 3.3 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 4.5 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 5.7 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 7.2.3 Variations in feed intake in relation to pond environment |
| Record Nr. | UNINA-9910830453503321 |
| Oxford [England] ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food intake in fish [[electronic resource] /] / edited by Dominic Houlihan, Thierry Boujard and Malcolm Jobling
| Food intake in fish [[electronic resource] /] / edited by Dominic Houlihan, Thierry Boujard and Malcolm Jobling |
| Pubbl/distr/stampa | Oxford [England] ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (442 p.) |
| Disciplina | 639.3 |
| Altri autori (Persone) |
HoulihanD. F (Dominic F.)
BoujardT (Thierry) JoblingMalcolm |
| Soggetto topico |
Fishes - Feeding and feeds
Fishes - Food |
| ISBN |
1-281-31282-7
9786611312824 0-470-99951-9 0-470-99950-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food 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
2.3 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 3.3 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 4.5 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 5.7 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 7.2.3 Variations in feed intake in relation to pond environment |
| Record Nr. | UNINA-9910840886403321 |
| Oxford [England] ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Il pesce nell'alimentazione / Luigi Di Bella . . . [et al.]
| Il pesce nell'alimentazione / Luigi Di Bella . . . [et al.] |
| Pubbl/distr/stampa | Bologna : Pàtron, 1977 |
| Descrizione fisica | 207 p. : ill. ; 22 cm |
| Disciplina | 639 |
| Altri autori (Persone) |
Rossi, Maria Teresa
Scalera, Giuseppe Andalò, Maria Teresa Di Bella, Luigiauthor |
| Soggetto topico | Fishes - Food |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | und |
| Record Nr. | UNISALENTO-991002708829707536 |
| Bologna : Pàtron, 1977 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Soggetto topico
-
Fishes - Food
(7)
- Fishes - Feeding and feeds (4)
- Fatty acids (1)
- Fishes (1)
- Fishes - Larvae (1)