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3.8 (112)
Master’s degree in Fishery Sciences with specialization in Fish Nutrition and Fish Physiology / Feed Technology / Fish Nutrition and Biochemistry.
Online competitive examination (Computer Based Test) followed by Interview shall be conducted as per the following plan of examination :-
Examination Max. Marks Duration
1. (a) Objective Type 150 2 hours
(b) Interview 30
37. FISH NUTRITION
Unit 1. Principles of Fish Nutrition
Nutrients, sources, structure, classification, biosynthesis. Metabolism of proteins, lipids, carbohydrates, nucleic acids, vitamins and minerals. Essential aminoacids, functions and deficiency symptoms, Vitamins and minerals, their role in fish nutrition, deficiency symptoms, Vitamin and mineral requirements in herbivores, carnivores, major fresh water, marine and brackishwater cultured species. Metabolic pathways of proteins, lipids and carbohydrates, Sparing action, P:E ratio, Assessing nutritional requirements of larvae, fingerlings, young fish, growout, fattening, reproductive energy needs, basic fish bioenergetics, energy portioning, energy budget.
Unit 2. Nutritional Physiology
Morphology, anatomy and physiology of the digestive systems of various types of fish such as herbivores, planktivores, omnivores, carnivores, detritivores, mixed diet. Nutrient digestion and digestive processes. Control and regulation of digestion. Factors affecting feed intake, digestion, absorption, assimilation. Microbial digestion; Digestibility and factors affecting. Digestive enzymes in fish; Gastric, pancreatic and intestinal secretions and role of microorganisms in digestion. Transport of nutrients in the body, storage, conversion and utilization. Role of liver and muscles in fat and glycogen storage and release. Digestive hormones, nutrient regulation of endocrine functions, role of nutrition in reproduction, transport and use o ’ fat and protein for reproductive purposes.
Unit 3. Feed Formulation, Feed Technology and Feeding Management
Principles of feed formulation, feed ingredients, international coding of feed ingredients, evaluation of ingredient quality, conventional unconventional and novel ingredients, feed additives and feed binders, antinutritional factors and their prevention; Methods of feed formulation, feed processing units and processes, various feed types such as moist, semi-moist, dry, crumble, pellet, sinking, slow sinking, floating, microbound, microencapsulated, micro-coated, high energy. Fortification of micronutrients in larval and broodstock diet, exogenous enzymes in fish feed, Feed storage, packaging and prevention of spoilage.
Unit 4. Nutrition and Fish Health
Nutrients and their effects on fish health. Nutritional diseases, antinutritional factors, neutraceuticals for fish health, nutrients and immunity, nutrients and flesh quality, hyper and hypo vitaminosis. Mycotoxins in fish feed, nutritional imbalances. Dietary lipid and stress tolerance in fish larvae. Myco-toxin in fish feed. Phytase and phytate in feed ingredients. Anti-nutritional factors in feed ingredients. Anti-nutrients and metabolism. Nutrient deficiency diseases.
Unit 5: Nutrigenomics
Nutritionally important genes, gene regulation by lipids and carbohydrates, metabolic control analysis, transcriptomics, proteomics and metabolomics, nutrient-gene interaction and expression, reverse transcription and CDNA synthesis, genetic control of metabolic pathways, functional food aids in prevention of human health disorders.
