First chapter in this book gives overall introduction on nutrition in aquaculture. Second and third chapter deals with mechanism of food digestion and energy metabolism in fishes. These chapters deal with the biology and physiology of fish. Fourth, fifth, sixth and seventh chapter highlight the energy requirement, role of various nutrients like carbohydrates, proteins, fats, vitamins and minerals on fish biology, respectively. Most of the part of this book is devoted to feed formulations, feed processing, raw ingredient selection and their proximate composition, novel feeds, extrusion technology. A chapter on micro-ingredients, their stability, effects of processing has been included. Also, a chapter on role of live feed in aquaculture, its production and detailed protocols therein is included. A chapter has been narrated about quality assurance and quality control in manufactured feeds with special reference to selection of feed ingredients and various test protocols and their principals. One chapter on toxins, moulds and aflatoxicosis in fish feed and its detection and measurement has also been included. Aspects on novel feeds, microencapsulated feeds, nonconventional feed ingredients, storage problems associated with processed feeds are the major chapters. Last chapter in this book is dedicated to design and experimentation in fish nutrition. The book will be useful for fishery professionals, policy makers, students, scientists and extension workers as a useful reference material.
