Tilapia: Biology, Management Practices and Human Consumption
By Renae Wakefield
Tilapia: Biology, Management Practices and Human Consumption PDF. Aquaculture is one of the fastest growing sectors of agriculture globally. Production in freshwater and marine fisheries has plateaued or is declining, and the increasing demand for seafood and need for affordable protein sources in third world countries will ensure growth of aquaculture in the future. Tilapia are the second most cultured fish worldwide behind the carps, and even though they are easily cultured in a wide variety of environments and are relatively resistant to aquaculture stressors compared to other cultured finfish species, significant losses to disease still occur under intensive culture. This book discusses the biology, management practices and human consumption of tilapia.
Table of Contents
Preface
Chapter 1. Potential for Probiotic, Prebiotic, and Synbiotic Use in Tilapia Culture
Chapter 2. Tilapia Production: From Water to Human Consumption
Chapter 3. Tilapia Production and Feeding Management in the Semi-Arid of Brazil: A View of Some Recent Developed Techniques
Chapter 4. Effect of Light Intensity on the Aggressiveness and Oxidative Stress in Female Cichlid Tilapia rendalli
Chapter 5. Environmental Conditions, Fish Diseases, Management and Economic Evaluation of Tilapia Cages in a Brazilian Hydroelectric Reservoir
