Fish Nutrition & Feed Technology

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