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Handbook on Ingredients for Aquaculture Feeds [Hardcover]

J.W. Hertrampf (Author), F. Piedad-Pascual (Author), Sik Lee Ong (Illustrator)

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Book Description

Publication Date: June 1, 2000 | ISBN-10: 0412627604 | ISBN-13: 978-0412627606 | Edition: 1

This Handbook aims for a better understanding of the food components that affect nutrition and feeding of cultured fishes and crustaceans. Proper utilisation of these foodstuffs can minimise environmental pollution and degradation. An overview of the nutrition of aquatic animals precedes the discussion of each foodstuff. Traditional and non-traditional ingredients are considered in alphabetical order. To evaluate the value of each foodstuff, information is provided on its origin, economical significance, manufacture and processing followed by chemical, physiological and other properties. An important feature of the Handbook is the discussion of the feeding value of each ingredient and recommendations for inclusion rates, legal aspects and precautions for their use. There are 52 chapters in which 144 individual ingredients are considered. Included for easier understanding of the text are 443 tables and 80 figures with approximately 1,500 references.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } This Handbook aims for a better understanding of the food components that affect nutrition and feeding of cultured fishes and crustaceans. Proper utilisation of these foodstuffs can minimise environmental pollution and degradation. An overview of the nutrition of aquatic animals precedes the discussion of each foodstuff. Traditional and non-traditional ingredients are considered in alphabetical order. To evaluate the value of each foodstuff, information is provided on its origin, economical significance, manufacture and processing followed by chemical, physiological and other properties. An important feature of the Handbook is the discussion of the feeding value of each ingredient and recommendations for inclusion rates, legal aspects and precautions for their use. There are 52 chapters in which 144 individual ingredients are considered. Included for easier understanding of the text are 443 tables and 80 figures with approximately 1,500 references.

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Product Details

Hardcover: 624 pages
Publisher: Springer; 1 edition (June 1, 2000)
Language: English
ISBN-10: 0412627604
ISBN-13: 978-0412627606
Product Dimensions: 9.2 x 6.1 x 1.4 inches
Shipping Weight: 5.1 pounds (View shipping rates and policies)

Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)

Amazon Best Sellers Rank: #7,940,653 in Books (See Top 100 in Books)

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› Visit Amazon's Joachim W. Hertrampf Page

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5.0 out of 5 stars Excellent, December 9, 2000

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Inside This Book (learn more)
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First Sentence:
Farming of aquatic animals requires comprehensive knowledge and appreciation of nutrition, feedstuffs, feeds and feeding practices. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
feedstuff legislation, recommended inclusion rates, pupae meal, mustard expeller, leucaena leaf meal, white leg shrimp, practical poultry feeding, linseed expeller, high crude fibre content, shrimp head meal, soya protein products, other processed feedstuffs, crab protein concentrate, cultured aquatic animals, pelletised feed, soybean meal utilization, essential amino acid profile, vegetable oil meals, hydrolysed feather meal, fish silage, coconut expeller, fish feed technology, snail meal, soybean expeller, yeast astaxanthin

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Asian Fish, New York, Buchedition Agrimedia, Futtermittelrechtliche Vorschriften, National Academy Press, American Feed Control Officials, Shellfish Nutrition, Verlag Eugen Ulmer, Fishfeed Techn, World Symp, Behr's Verlag, Queensland Dept, Cambridge University Press, Finfish Nutr, Gustav Fischer Verlag, Primary Ind, F�tterung von Rind, Feed International, Int'l Conf, Poultry Sci, Rehoboth Beach, Butterworth Publishers, Mean Variation Arginine, Eagan Press, Elsevier Sciences Publishers

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Citations (learn more)

This book cites 10 books:

Fish Nutrition, Third Edition by John E. Halver on 7 pages
Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs by Thomas H. Applewhite on page 401, and page 402
University of Maine (ME) (College History Series) by Debra Wright on page 393
Rice: Chemistry and Technology (Monograph Series, 4) by Bienvenido O. Juliano on page 361
Biotechnology in the Feed Industry by T.P. Lyons in Back Matter

See all 10 books this book cites

1 book cites this book:

More Efficient Utilization of Fish and Fisheries Products (Developments in Food Science,) by M. Sakaguchi on page 54

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