Tilapia Culture, Second Edition, covers the vital issues of farmed tilapia in the world, including their biology, environmental requirements, semi-intensive culture, intensive culture systems, nutrition and feeding, reproduction, seed production and larval rearing, stress and disease, harvesting, economics, trade, marketing, the role of tilapia culture in rural development and poverty eradication, and technological innovations in, and the environmental impacts of, tilapia culture. In addition, the book highlights and presents the experiences of leading countries in tilapia culture, thus making it ideal for tilapia farmers and researchers who seek the most relevant research and information.
The new second edition not only brings the most updated information within each chapter, but also delivers new content on tilapia transfers, introductions and their impacts, the use of probiotics and other additives in tilapia culture, tilapia trade, including marketing, and sustainability approaches and practices, such as management practices, ecosystem approaches to tilapia culture, and value chain analyses of tilapia farming.
1. Chapter 3. Tilapia distribution, transfers and introductions - p. 33 2. Chapter 4. Environmental requirements - p. 47 3. Chapter 5. Semi-intensive culture - p. 69 4. Chapter 6. Intensive culture - p. 103 5. Chapter 7. Nutrition and feeding - p. 135 6. 7.1. Introduction - p. 135 7. 7.2. Protein requirements - p. 135 8. 7.3. Amino acid requirements - p. 136 9. 7.4. Protein sources - p. 140 10. 7.5. Economic evaluation of protein sources - p. 148 11. 7.6. Measurement of dietary energy - p. 148 12. 7.7. Dietary lipid requirements - p. 148 13. 7.8. Carbohydrate utilization - p. 152 14. 7.9. Vitamin requirements - p. 153 15. 7.10. Mineral requirements - p. 154 16. 7.11. Feeding regimes and practices - p. 159 17. 7.12. Closing remarks - p. 162 18. Chapter 8. Reproduction and seed production - p. 173 19. Chapter 9. Stress and diseases - p. 205 20. 9.1. Introduction - p. 205 21. 9.2. Stress - p. 205 22. 9.3. Major fish diseases - p. 207 23. 9.4. Parasitic diseases - p. 207 24. 9.5. Bacterial diseases - p. 218 25. 9.6. Fungal diseases - p. 226 26. 9.7. Viral diseases - p. 227 27. 9.8. Noninfectious diseases and disorders - p. 229 28. 9.9. Closing remarks - p. 233 29. Chapter 10. Harvesting, processing, economics and value chain - p. 245 30. Chapter 11. Tilapia trade and marketing - p. 261 31. Chapter 12. The role of tilapia culture in rural development - p. 275 32. Chapter 13. Technological innovations - p. 297 33. Chapter 14. Environmental impacts - p. 329 34. Index - p. 339
Tilapia Culture, Second Edition, covers the vital issues of farmed tilapia in the world, including their biology, environmental requirements, semi-intensive culture, intensive culture systems, nutrition and feeding, reproduction, seed production and larval rearing, stress and disease, harvesting, economics, trade, marketing, the role of tilapia culture in rural development and poverty eradication, and technological innovations in, and the environmental impacts of, tilapia culture. In addition, the book highlights and presents the experiences of leading countries in tilapia culture, thus making it ideal for tilapia farmers and researchers who seek the most relevant research and information.
The new second edition not only brings the most updated information within each chapter, but also delivers new content on tilapia transfers, introductions and their impacts, the use of probiotics and other additives in tilapia culture, tilapia trade, including marketing, and sustainability approaches and practices, such as management practices, ecosystem approaches to tilapia culture, and value chain analyses of tilapia farming.
1. Chapter 3. Tilapia distribution, transfers and introductions - p. 33 2. Chapter 4. Environmental requirements - p. 47 3. Chapter 5. Semi-intensive culture - p. 69 4. Chapter 6. Intensive culture - p. 103 5. Chapter 7. Nutrition and feeding - p. 135 6. 7.1. Introduction - p. 135 7. 7.2. Protein requirements - p. 135 8. 7.3. Amino acid requirements - p. 136 9. 7.4. Protein sources - p. 140 10. 7.5. Economic evaluation of protein sources - p. 148 11. 7.6. Measurement of dietary energy - p. 148 12. 7.7. Dietary lipid requirements - p. 148 13. 7.8. Carbohydrate utilization - p. 152 14. 7.9. Vitamin requirements - p. 153 15. 7.10. Mineral requirements - p. 154 16. 7.11. Feeding regimes and practices - p. 159 17. 7.12. Closing remarks - p. 162 18. Chapter 8. Reproduction and seed production - p. 173 19. Chapter 9. Stress and diseases - p. 205 20. 9.1. Introduction - p. 205 21. 9.2. Stress - p. 205 22. 9.3. Major fish diseases - p. 207 23. 9.4. Parasitic diseases - p. 207 24. 9.5. Bacterial diseases - p. 218 25. 9.6. Fungal diseases - p. 226 26. 9.7. Viral diseases - p. 227 27. 9.8. Noninfectious diseases and disorders - p. 229 28. 9.9. Closing remarks - p. 233 29. Chapter 10. Harvesting, processing, economics and value chain - p. 245 30. Chapter 11. Tilapia trade and marketing - p. 261 31. Chapter 12. The role of tilapia culture in rural development - p. 275 32. Chapter 13. Technological innovations - p. 297 33. Chapter 14. Environmental impacts - p. 329 34. Index - p. 339
