Nutrition and Physiology of Fish and Shellfish
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Nutrition and Physiology of Fish and Shellfish
Feed Regulation, Metabolism, and Digestion
Kumar, Vikas
Elsevier Science & Technology
03/2025
620
Dura
Inglês
9780323908733
Pré-lançamento - envio 15 a 20 dias após a sua edição
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Section I: Introductory remarks
1. History of Fish Nutrition
Section II: Chemistry of nutrients
2. Chemistry and sources of protein
3. Chemistry and sources of Lipids
4. Chemistry and sources of Carbohydrates
Section III: Feed regulation
5. Regulation of food intake in teleost fish
6. Gustatory System and Implications for Feeding in Fish
Section IV: Metabolism
7. Metabolism of protein: metabolic transformation of dietary amino acids in fishes and shrimp
8. Lipid metabolism in fish and shellfish
9. Metabolism of carbohydrates
10. Nutrition and Metabolism of Vitamins
11. Minerals
12. Bioenergetics
Section V: Muscle Physiology
13. Nutritional regulation of myogenesis and muscle physiology
Section VI: Digestive organs and functions
14. Fish digestive physiology
15. Digestive anatomy and physiology of shrimp
16. Feeding, digestion and nutrition of marine bivalve suspension-feeders - a synopsis
17. Nutrition and digestive physiology of Echinozoa
18. Nutrition and digestive physiology of lobsters and crabs
1. History of Fish Nutrition
Section II: Chemistry of nutrients
2. Chemistry and sources of protein
3. Chemistry and sources of Lipids
4. Chemistry and sources of Carbohydrates
Section III: Feed regulation
5. Regulation of food intake in teleost fish
6. Gustatory System and Implications for Feeding in Fish
Section IV: Metabolism
7. Metabolism of protein: metabolic transformation of dietary amino acids in fishes and shrimp
8. Lipid metabolism in fish and shellfish
9. Metabolism of carbohydrates
10. Nutrition and Metabolism of Vitamins
11. Minerals
12. Bioenergetics
Section V: Muscle Physiology
13. Nutritional regulation of myogenesis and muscle physiology
Section VI: Digestive organs and functions
14. Fish digestive physiology
15. Digestive anatomy and physiology of shrimp
16. Feeding, digestion and nutrition of marine bivalve suspension-feeders - a synopsis
17. Nutrition and digestive physiology of Echinozoa
18. Nutrition and digestive physiology of lobsters and crabs
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Absorption; Amino acid; Amino acids; Animal science; Aquaculture; Aquafeed; Aquafeeds; Atmospheric gasses; Availability; Behavior; Bioenergetics; Carbohydrate; Carbohydrate; Carbohydrates; Crustaceans; Dietary proteins; Digestibility; Digestion; Endoplasmic reticulum; Energy; Essential dietary components; Fatty acids; Feed intake; Feeding behavior; Feeds; Fish; Fish nutrition; Functions; Gelatinization; Glucose homeostasis; Gut sensing; Hormonal regulation; Hormones; Human nutrition; Intermediary metabolism; Lipid metabolism; Monosaccharides; Muscle; Myogenesis; Neuropeptides; Non-starch polysaccharides; Nonstarch polysaccharides; Nutrient biochemistry; Nutrition; Nutritional programming; Omics technology; Palatability; Physiology; Protein chemistry; Protein degradation; Protein metabolism; Protein sources; Protein structure; Protein synthesis; Protein turnover; Proteins; Research subjects; Shellfish; Signaling; Starch; Sugars; Taste buds; Taste modalities; Taste neuroanatomy; Taste preferences; Taste receptors; Taste signaling; Taste substances or tastants; Teleost fish; Transport; Triglyceride
Section I: Introductory remarks
1. History of Fish Nutrition
Section II: Chemistry of nutrients
2. Chemistry and sources of protein
3. Chemistry and sources of Lipids
4. Chemistry and sources of Carbohydrates
Section III: Feed regulation
5. Regulation of food intake in teleost fish
6. Gustatory System and Implications for Feeding in Fish
Section IV: Metabolism
7. Metabolism of protein: metabolic transformation of dietary amino acids in fishes and shrimp
8. Lipid metabolism in fish and shellfish
9. Metabolism of carbohydrates
10. Nutrition and Metabolism of Vitamins
11. Minerals
12. Bioenergetics
Section V: Muscle Physiology
13. Nutritional regulation of myogenesis and muscle physiology
Section VI: Digestive organs and functions
14. Fish digestive physiology
15. Digestive anatomy and physiology of shrimp
16. Feeding, digestion and nutrition of marine bivalve suspension-feeders - a synopsis
17. Nutrition and digestive physiology of Echinozoa
18. Nutrition and digestive physiology of lobsters and crabs
1. History of Fish Nutrition
Section II: Chemistry of nutrients
2. Chemistry and sources of protein
3. Chemistry and sources of Lipids
4. Chemistry and sources of Carbohydrates
Section III: Feed regulation
5. Regulation of food intake in teleost fish
6. Gustatory System and Implications for Feeding in Fish
Section IV: Metabolism
7. Metabolism of protein: metabolic transformation of dietary amino acids in fishes and shrimp
8. Lipid metabolism in fish and shellfish
9. Metabolism of carbohydrates
10. Nutrition and Metabolism of Vitamins
11. Minerals
12. Bioenergetics
Section V: Muscle Physiology
13. Nutritional regulation of myogenesis and muscle physiology
Section VI: Digestive organs and functions
14. Fish digestive physiology
15. Digestive anatomy and physiology of shrimp
16. Feeding, digestion and nutrition of marine bivalve suspension-feeders - a synopsis
17. Nutrition and digestive physiology of Echinozoa
18. Nutrition and digestive physiology of lobsters and crabs
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Absorption; Amino acid; Amino acids; Animal science; Aquaculture; Aquafeed; Aquafeeds; Atmospheric gasses; Availability; Behavior; Bioenergetics; Carbohydrate; Carbohydrate; Carbohydrates; Crustaceans; Dietary proteins; Digestibility; Digestion; Endoplasmic reticulum; Energy; Essential dietary components; Fatty acids; Feed intake; Feeding behavior; Feeds; Fish; Fish nutrition; Functions; Gelatinization; Glucose homeostasis; Gut sensing; Hormonal regulation; Hormones; Human nutrition; Intermediary metabolism; Lipid metabolism; Monosaccharides; Muscle; Myogenesis; Neuropeptides; Non-starch polysaccharides; Nonstarch polysaccharides; Nutrient biochemistry; Nutrition; Nutritional programming; Omics technology; Palatability; Physiology; Protein chemistry; Protein degradation; Protein metabolism; Protein sources; Protein structure; Protein synthesis; Protein turnover; Proteins; Research subjects; Shellfish; Signaling; Starch; Sugars; Taste buds; Taste modalities; Taste neuroanatomy; Taste preferences; Taste receptors; Taste signaling; Taste substances or tastants; Teleost fish; Transport; Triglyceride
