Site pages
Current course
Participants
General
Topic 1
Topic 2
Topic 3
Topic 4
Topic 5
Topic 6
Topic 7
Topic 8
Topic 9
Topic 10
Topic 11
Topic 12
Topic 13
Topic 14
Topic 15
Topic 16
Topic 17
Topic 18
Topic 19
Topic 20
Topic 21
Topic 22
Topic 23
Topic 24
Topic 25
Topic 26
Practicals Course Outline
Sl. No. | TITLE OF THE EXPERIMENT | No. of Practicals |
1. | Proximate composition analysis of feed ingredients and prepared feeds | 5 |
(a). Determination of Moisture | ||
(b). Determination of Crude Protein | ||
(c). Determination of Crude Fat | ||
(d). Determination of Crude Fibre | ||
(e). Determination of Ash | ||
2. | Preparation of artificial feeds using locally available feed ingredients | 4 |
(a). Standard fish feeds | ||
(b). Digestive Enzyme based fish feeds | ||
(c). Carotenoid based fish feeds | ||
(d). Phytase based fish feeds | ||
3. | Determination of sinking rate and stability of formulated feeds | 1 |
4. | Determination of storage effect on feed quality | 4 |
(a). Protein associated changes | ||
(b). Fat associated changes | ||
5. | Students Project Work: | 4 |
Testing and evaluation of formulated fish feeds on fish growth and survival |
Last modified: Thursday, 3 June 2010, 9:22 AM