Nutrition and Physiology of Fish and Shellfish

Section 1: Introductory remarks 1. Basic Concepts in Nutrition 2. Nutritional basis for fish and fish and crustaceans 3. Physiological and Biochemical basis of fish and crustaceans nutrition Section 2: Chemistry of nutrients 4. Chemistry and sources of Protein and Amino Acids 5. Chemistry and sources of Lipids 6. Chemistry and sources of Carbohydrates Section 3: Metabolism 7. Metabolism of protein and amino acids 8. Metabolism of lipids 9. Metabolism of carbohydrates 10. Bioenergetics 11. Nutrition and Metabolism of Vitamins 12. Nutrition and Metabolism of Minerals Section 4: Digestive organs and functions 13. Digestive physiology of fish 14. Digestive physiology of prawns and shrimp 15. Digestive physiology of crayfish 16. Digestive physiology of crabs 17. The physiology of taste in fish and crustaceans 18. Regulation of Food Intake by fish and crustaceans 19. Gut health: Importance fish-gut microbe in fish nutrition 20. Ion transport and nitrogen excretion Section 5: Nutrient requirements 21. Nutrients and energy requirements for fin fish 22. Nutrients and energy requirements for prawn and shrimp 23. Nutrients and energy requirements for crabs and crayfish Section 6: Feed ingredients and feeding practices 24. Feed ingredients for aquafeed 25. Antinutritional factors and adventitious toxins 26. Additives in Aquafeed 27. Enzymes in aqua feed 28. Prebiotics in Finfish and Crustaceans 29. Probiotic in Finfish and Crustaceans 30. Methodologies and quality assessment of feed 31. Feed formulation and production technology 32. Feeding practices for fin fish 33. Feeding practices for crustaceans Section 7: Nutritional deficiency diseases and aquatic environment 34. The Pathology of Nutritional disease 35. Impacts of feeding practices on aquatic environment Section 8: Integrated sciences with nutrition 36. Nutrition and the Immune System 37. Nutrition and Reproduction 38. Nutrigenomics approaches in Fish Nutrition 39. Feed to food: current status and prospective 40. Aquafeed roles in global food security

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• Peixes (ictiologia)
• Aquicultura e piscicultura: prática e técnicas

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