Fish Nutrition, Fourth Edition is an up-to-date, authoritative presentation of all key elements of the nutrition of fish and crustaceans. As aquaculture is rapidly expanding, more than 200 herbivorous and carnivorous species occupy a diverse range of ecological niches, and have therefore evolved to utilize a wide array of food sources. This new edition highlights these differences and covers the complexity and challenges associated with fish nutrition, addressing nutrient requirements to produce high-quality, healthful and sustainable resources, the essential nutrients for fish species, including proteins and amino acids, vitamins, minerals and essential fatty acids, a feed quality assessment, and fish pathology.
Led by a team of international experts, this edition provides readers with new information on the use of high-throughput technologies in fish nutrition research, the role of feeds on the community structure of the microbiome, and advances in essential nutrient requirements.
1. 3.1 Introduction - p. 57 2. 3.2 The water-soluble vitamins - p. 67 3. 3.3 The fat-soluble vitamins - p. 127 4. 3.4 Vitamin-like compound - p. 148 5. 3.5 Interactions between vitamins and other nutrients - p. 154 6. References - p. 158 7. Chapter 4. Protein and amino acids - p. 181 8. Abstract - p. 181 9. 4.1 Nutritional biochemistry of proteins and amino acids - p. 181 10. 4.2 Protein and amino acids - p. 185 11. 4.3 Protein requirement - p. 195 12. 4.4 Qualitative and quantitative amino acid requirement - p. 222 13. References - p. 272 14. Chapter 5. The lipids - p. 303 15. Abstract - p. 303 16. 5.1 Introduction - p. 303 17. 5.2 Lipid biochemistry - p. 305 18. 5.3 Lipid intake - p. 314 19. 5.4 Lipid digestion - p. 317 20. 5.5 Lipid synthesis and deposition - p. 331 21. 5.6 Long-chain polyunsaturated fatty acids - p. 347 22. 5.7 Lipid catabolism and energy production - p. 356 23. 5.8 Lipids and the gut microbiota - p. 378 24. 5.9 Dietary sterols - p. 388 25. 5.10 Dietary phospholipids - p. 390 26. 5.11 Peroxidation and pigments - p. 393 27. 5.12 Lipids in aquafeeds and planetary boundaries - p. 399 28. 5.13 n-3 LC-PUFA expectations - p. 402 29. 5.14 Dietary lipids and the environment - p. 408 30. 5.15 Prospects - p. 410 31. References - p. 412 32. Chapter 6. The minerals - p. 469 33. Chapter 7. Carbohydrates - p. 555 34. Chapter 8. Nutritional physiology - p. 593 35. Chapter 9. Diet formulation and manufacture - p. 643 36. Chapter 10. Diet analysis and evaluation - p. 709 37. Chapter 11. Nutritional supplements and fish health - p. 745 38. Antinutrients and adventitious toxins - p. 775 39. Chapter 13. Nutritional pathology - p. 823 40. Chapter 14. Feeding and fish husbandry - p. 857 41. Index - p. 883
Fish Nutrition, Fourth Edition is an up-to-date, authoritative presentation of all key elements of the nutrition of fish and crustaceans. As aquaculture is rapidly expanding, more than 200 herbivorous and carnivorous species occupy a diverse range of ecological niches, and have therefore evolved to utilize a wide array of food sources. This new edition highlights these differences and covers the complexity and challenges associated with fish nutrition, addressing nutrient requirements to produce high-quality, healthful and sustainable resources, the essential nutrients for fish species, including proteins and amino acids, vitamins, minerals and essential fatty acids, a feed quality assessment, and fish pathology.
Led by a team of international experts, this edition provides readers with new information on the use of high-throughput technologies in fish nutrition research, the role of feeds on the community structure of the microbiome, and advances in essential nutrient requirements.
1. 3.1 Introduction - p. 57 2. 3.2 The water-soluble vitamins - p. 67 3. 3.3 The fat-soluble vitamins - p. 127 4. 3.4 Vitamin-like compound - p. 148 5. 3.5 Interactions between vitamins and other nutrients - p. 154 6. References - p. 158 7. Chapter 4. Protein and amino acids - p. 181 8. Abstract - p. 181 9. 4.1 Nutritional biochemistry of proteins and amino acids - p. 181 10. 4.2 Protein and amino acids - p. 185 11. 4.3 Protein requirement - p. 195 12. 4.4 Qualitative and quantitative amino acid requirement - p. 222 13. References - p. 272 14. Chapter 5. The lipids - p. 303 15. Abstract - p. 303 16. 5.1 Introduction - p. 303 17. 5.2 Lipid biochemistry - p. 305 18. 5.3 Lipid intake - p. 314 19. 5.4 Lipid digestion - p. 317 20. 5.5 Lipid synthesis and deposition - p. 331 21. 5.6 Long-chain polyunsaturated fatty acids - p. 347 22. 5.7 Lipid catabolism and energy production - p. 356 23. 5.8 Lipids and the gut microbiota - p. 378 24. 5.9 Dietary sterols - p. 388 25. 5.10 Dietary phospholipids - p. 390 26. 5.11 Peroxidation and pigments - p. 393 27. 5.12 Lipids in aquafeeds and planetary boundaries - p. 399 28. 5.13 n-3 LC-PUFA expectations - p. 402 29. 5.14 Dietary lipids and the environment - p. 408 30. 5.15 Prospects - p. 410 31. References - p. 412 32. Chapter 6. The minerals - p. 469 33. Chapter 7. Carbohydrates - p. 555 34. Chapter 8. Nutritional physiology - p. 593 35. Chapter 9. Diet formulation and manufacture - p. 643 36. Chapter 10. Diet analysis and evaluation - p. 709 37. Chapter 11. Nutritional supplements and fish health - p. 745 38. Antinutrients and adventitious toxins - p. 775 39. Chapter 13. Nutritional pathology - p. 823 40. Chapter 14. Feeding and fish husbandry - p. 857 41. Index - p. 883
