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140122 ||| eng |
| 020 |
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|a 9781461549116
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| 100 |
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|a Tucker Jr., John W.
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| 245 |
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|a Marine Fish Culture
|h Elektronische Ressource
|c by John W. Tucker Jr
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| 250 |
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|a 1st ed. 1998
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| 260 |
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|a New York, NY
|b Springer US
|c 1998, 1998
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| 300 |
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|a X, 750 p
|b online resource
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| 505 |
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|a 5 Water Treatment -- Requirements -- Materials -- Treatment options -- System design -- System monitoring and control -- Environmental considerations -- Summary -- 6 Culture Units -- Considerations in choosing culture units -- Characteristics of culture units -- Applications of culture units -- Hatchery design -- Summary -- 7 Obtaining Fish for Stocking -- Stock from the wild -- Stock from the hatchery -- Broodfish adaptability -- Examples -- Genetic considerations -- Hybridization -- Sex control -- Summary -- 8 Nutrition of Larval Fish -- Feeding criteria -- Choice and culture of foods -- General feeding practices -- Specific feeding practices -- General methods used in our hatchery -- Industrial-scale larval food processing in Italian hatcheries -- Summary -- 9 Nutrition of Juvenile and Adult Fish -- Requirements and components -- Broodstock nutrition -- Nutritional disorders -- Environmental considerations -- Feed studies -- Suggested feed formulas -- Making and storing feeds --
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| 505 |
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|a Feeding methods -- Summary -- 10 Energetics -- Energy budget components and influencing factors -- Specific examples -- Energy budgets for farms -- Summary -- 11 Fish Health -- Disease prevention -- Therapeutic agents -- Biological disease agents and their control -- Other pathological conditions -- Susceptibility -- Environmental and human health considerations -- Summary -- 12 Handling and Transporting Marine Fish -- Sensitivity of different stages -- Handling marine fish -- Grading marine fish -- Transporting marine fish -- Summary -- 13 Culture of Established and Potential Species—Food Fish -- Status -- Family accounts -- Environmental considerations -- Summary -- 14 Culture of Established and Potential Species—Bait Fish -- Family accounts -- Environmental considerations -- Summary -- 15 Culture of Established and Potential Species—Ornamental Fish -- Family accounts -- Environmental considerations -- Summary -- 16 The Future of Marine Fish Culture --
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|a Obtaining fish for stocking -- Environment, water treatment, culture units -- Nutrition -- Health -- Literature Cited -- Appendix—Conversion Factors -- Species Index, by Family
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| 505 |
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|a 1 Introduction -- Purposes -- Recent status -- Organization of the book -- Overview -- Summary -- 2 Characteristics of Marine Fish -- Reproduction -- Development -- Critical periods -- Growth -- Wild vs hatchery fish -- Summary -- 3 The Rearing Environment -- Temperature -- Salinity -- Solids -- Light -- Color and texture of hatchery tanks and fittings -- Green-water culture -- Structured habitat -- Disturbances -- Microbial environment -- Water chemistry -- Waste products -- Gases -- Gas-related disorders -- Effects of seawater collection and usage -- Toxic metals -- Pesticides and other pollutants -- Toxic construction materials -- Toxicants accidentally introduced by the culturist or the building -- Therapeutic compounds -- Contaminant effects on beneficial bacteria -- Testing and electronic monitoring of water quality -- Predators -- Noxious microorganisms -- Environmental problems caused by aquaculture -- Summary -- 4 Water Sources -- Criteria -- Major types -- Summary --
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| 653 |
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|a Developmental Biology
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| 653 |
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|a Nutrition
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| 653 |
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|a Freshwater & Marine Ecology
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| 653 |
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|a Nutrition
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| 653 |
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|a Aquatic ecology
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| 653 |
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|a Developmental biology
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| 041 |
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|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 856 |
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|u https://doi.org/10.1007/978-1-4615-4911-6?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 577.7
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| 082 |
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|a 577.6
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| 520 |
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|a vi 8 Nutrition of Larval Fish . . . . . . . . . . . . . . . . . . . . . . . 299 . . . . . . . . . . Feeding criteria ....................................... 299 Choice and culture of foods . . . . . . . . . . . . . . . . . . . . . . 307 . . . . . . . . . General feeding practices . . . . . . . . . . . . . . . . . . . . . . . 336 . . . . . . . . . . Specific feeding practices ................................ 352 General methods used in our hatchery . . . . . . . . . . . . . . . . . 372 . . . . . . . Industrial-scale larval food processing in Italian hatcheries ......... 373 Summary ............................................ 374 9 Nutrition of Juvenile and Adult Fish ...................... 375 ............................. 375 Requirements and components Broodstock nutrition .................................... 407 Nutritional disorders .................................... 408 Environmental considerations . . . . . . . . . . . . . . . . . . . . . 411 . . . . . . . . . Feed studies . .
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| 520 |
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|a 265 Care of eggs ....................................... 267 Storage of gametes ................. ' .................. 269 Natural ovulation . . . . . . . . . . . . . . . . . . . . . . . . . . 270 . . . . . . . . . . Care of broodfish . . . . . . . . . . . . . . . . . . . . . . . . . . 289 . . . . . . . . . . Egg collection .. . . . . . . . . . . . . . . . . . . . . . . . . . . 290 . . . . . . . . . . fuduced vs natural ovulation ............................ 290 Broodfish adaptability . . . . . . . . . . . . . . . . . . . . . . . . . 291 . . . . . . . . . . Examples ............................................ 291 Genetic considerations . . . . . . . . . . . . . . . . . . . . . . . . . 295 . . . . . . . . . . Hybridization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 296 . . . . . . . . . . . . Sex control .......................................... 296 Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 298 . . . . . . . . . . . . .
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| 520 |
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|a . . . . . . . . . . . . . . . . . . . . . . . . . . . . 411 . . . . . . . . . . . . Suggested feed formulas ................................. 460 Making and storing feeds ................................ 461 Feeding methods ...................................... 464 Summary ............................................ 467 10 Energetics ............................................ 469 Energy budget components and influencing factors . . . . . . . . . . . 469 . . .
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| 520 |
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|a 175 Characteristics of culture units . . . . . . . . . . . . . . . . . . . . . 175 . . . . . . . . Applications of culture units .............................. 191 Hatchery design " . . . . . . . . . . . . . . . . . . . . . . . . . . 208 . . . . . . . . . . . Summary ............................................ 210 7 Obtaining Fish for Stocking . ............................. 211 Stock from the wild .................................... 211 Stock from the hatchery ................................. 211 Spermatogenesis (sperm formation) ....................... 232 Oogenesis (egg formation) ............................. 232 Oocyte maturation ................................... 233 Endocrine control of oocyte maturation and ovulation .......... 237 fuduced ovulation . . . . . . . . . . . . . . . . . . . . . . . . . . 238 . . . . . . . . . . Timing and egg quality . . . . . . . . . . . . . . . . . . . . . . . 257 . . . . . . . . . Artificial fertilization .................................
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| 520 |
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|a 4 Water Sources ........................................ 149 Criteria ............................................. 149 Major types .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150 . . . . . . . . . . . . Summary ............................................ 152 5 Water Treatment ...................................... 155 Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155 . . . . . . . . . . . . Materials ............................................ 155 Treatment options . . . . . . . . . . . . . . . . . . . . . . . . . . . 156 . . . . . . . . . . . System design ........................................ 169 System monitoring and control . . . . . . . . . . . . . . . . . . . . . 172 . . . . . . . . Environmental considerations .............................. 174 Summary ............................................ 174 6 Culture Units ......................................... 175 Considerations in choosing culture units ......................
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