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Nutritionally balanced diet is essential for the fish, which are cultured at semi-
intensive and intensive levels for promoting their biological and physiological
processes to achieve high proOuction. ln such a diet, essential nutrients are
provided at appropriate levels to satisfy their requirernents. The es$ential
nutrients are: protein, lipids, carbohydrates, vitamins and rninerals" Any dietary
imbalance or d eficiency I eads t o d eleterious e ffects o n g rowth, b ody
composition, health and production of fish. ln the present topic, the requirement
of each nutrient and related deficiency syndrome have been discussed. Deficiency
of a nutrient is one aspect of nutritional disease, which has been defined as the
deficiency, excess, or improper balance of nutrients available in fish diet.
Protein: Proteins are large, complex molecules made up various amino acids.
Most proteins consist of major 20 amino acids. All I)ielrease Management in F
reshwater pisciculture 24t fishes require relatively high levels of protein as amino
acid source for;lrotein synthesis. The requirement levels range between 30- 47otb
for carps, 30-52% for catfish ,62o/a for eel and 28-40% for pra\Mn. Protein
requirement varies according to fish species, size and age, protein source, feeding
regime, watertemperature, oxygen, salinity and pH. However, smalt sized fish
have higher requirement of pnotein than the larger fish. lt is however, known that
the general protein requirements of fish is the requirement of essential amino
acids and some non-specific nitrogen. The fish require ten essential amino acids
namely arginine, histidine, isoleucine, lysine, methionine, leucine, phenylalanine,
threronine, tryptophan and valine. Deficiency of essential amino acids in a diet
results in impllired growth. There are also specific deficiency signs, which include
dorsal fin erosion, associated with lysine deficiency, spinal abnormalities
associated with tryptophan, leucine, lysine, arginine or histidine and cataract
associated with methionine and tryptophan deficiency. Tryptophan deficiency in
particular induces loss of appetite, scoliosis and deposition of calcium in bony
plates around notochord and kidney and hyperemic condition in rainbow trout.
Lipid: Lipid, the water insoluble biomolecule is the important sources of energy
and fatty acids, which are essential for growth, and survival of fish. The optimum
levels of dietary lipids for fish rrltgs from 6 to 12o/o. Fish diets must contain
sufficient essential fatty acids of n -3 (linolenic) and r-O (linoleic) series together
with general lipid contribution for caloric requirements. Deficiency syndrome
occur when sufficient levels of n-3 or n-6 or longer chain members of the series
are unavailable in the diet. Linolenic acid in partitcular is important for normal
growth. The deficiency signs in essential fatty acid almost always relate to swollen
and pale liver with fatty infiltration and anaemic. Diesease Management in
Freshwater pisciculture condition in fish. The deficiency in essential fatty acids
also results in mortality of young fish. High propensity of polyunsaturated fatty
acids (PUFA), which includes the essential n-3, and n-6 fatty acids is susceptible to
autooxidation by atmospheric oxygen unless antioxidant is supplied in the diet.
Autoxidation not only reduces the availability of fatty acids to the host but also
causes the oxidized products toxic to fish. The oxidized products include free
radicals, peroxides, aldehydes and ketones. However, BHA (butylated
hydroxyanisole), BHT (butylated hydroxy tolune) and ethoxyquin (1, 2-dihydro-6-
ethoxy-2, Z, 4- trimethyl quinoline) are effective synthetic antioxidant, commonly
useful in animal feeds. Care is also taken to induce normal antioxidants (e.9.
vitamin E) in diet formulation. The maximum level permitted by the U.S. Food and
DrugAdministration for BHAand BHT is 0 .02% of fat content and 150 mg/kg feed
for ethoxyquin (code of Federal Regulation, 1gB1). The most serio0s and
frequently reported symptom, which is associated with oxidative rancid fat, is the
fatty liver diseases or lipid liver degeneration las observed in rainbow trout. Other
signs associated with the feeding of oxidized lipids include congestion,
haemorrhage, spleenic haemosiderosis, steatites, darkening of the skin and
skeletal myopathy
Carbohydrates: Carbohydrate metabolism is much more limited in fish as
compared to higher vertebrates. Nevertheless, it is a cheap source of dietary
energy for fish. Not much information is available on the carbohydrate
requirement of fishes. However, it is generally accepted that 10-45o/o
carbohydrate in the diet will meet the dietary requirement of fishes. For carps ,
22-26% carbohydrate is optimum for growth while it is 35-4}%for prawn. Growth
retardation and low feed efficiency are observed in carps fed diets containing 35-
40% carbohydrates and in yellow tail and red sea bream fed Z0 & S0%
carbohydrates, respectively. Studies of catfish have shown that Disease
carbohydrates at levels up to 35% are effective on growth and feed utilization.
Even if most of the carnivorous fishes poorly metabolize suEar and starches,
proper balance of other nutrients in the gastrointestinal tract is required for
proper digestion. lt also serves as precursors for non-essential amino acids"
However, excess intake of carbohydrate not only affects digestibility of nutrient
but also results in hepatic degenerative changes, glycogen deposition and lipid
accumulation in viscera.
Vitamins: Vitamins are the micronutrients, which are essential for fish growth
and for developing resistance in fish body to fight against diseases and are
required in small quantities. Fish require eleven water-soluble vitamins na nrely
thiami oo, ribofl avin, pyridoxine, niacin, pantothenic acid, inositol, folic acid,
choline, biotin, ascorbic acid and four fat-soluble vitamins such as vitamin A, D3, E
and K. The vitamins are required for the metabolism of other nutrients in tissue
components. Many of water soluble vitamins also act as coenzymes. Water-
soluble vitamins when taken in excess over the tissue storage are excreted after
metabolizing the vitamins required for the fish. When excess fat-soluble vitamins
are supplied in diet, hypervitaminosis occurs as these are not readily metabolized
artd excreted by the tissues. Hypervitaminosis results in abnormal growth and
liver diseases.
Minerals: Minerals are essential for fish for osmotic balance, metabolism of
their nutrients and also for structural functions. Fish require calcium, phosphorus,
potassium, chloride, sodium and magnesium which are considered as macro
elements and copper, cobalt, iron, iodine, manganese, selenium, zinc, aluminium,
chromium and vanadium which are required in extremely low level are known as
trace elements. Since the minerals are not synthesized in the body, these are
required to be supplied through external sources. 244 Disease Management in
Freshwater pisciculture.
2. Refrigeration:
This means the temperature lowered so much that autolytic enzyme
activities and bacterial multiplication is slowed down. At 27° – 32°C
autolysis is quite rapid but at 6°C, the enzymatic activity is slowed
down and instead of ATP, only AMP is the break product. At 8°C
(frozen condition), it is the only IMP as end product. Lowering the
temperature not only limits the enzymatic activities also retards the
growth of bacteria. At -40°C, many strains of bacteria are destroyed
leading to ‘storage death’.
3. High Temperature:
Heat decomposes autolytic enzymes and thereby brings their activity
to a stop. A temperature in the range of 110°C – 121°C under a steam
pressure of 7kg per 6.45 square cm, kills all such bacteria which cause
fish spoilage. Even the spores of bacteria which are more resistant
than the bacteria themselves are destroyed. Thus, the application of
this principle is very effective in stopping all chances of spoilage and in
ensuring very long term preservation.
4. Dehydration:
Dehydration means removal of water which is useful in maintaining
the quality and period of fish. Moisture is very beneficial for the
growth and multiplication of bacteria. If the water contents are
removed, it makes bacteria very difficult to survive and even kills
them. Dehydration may be done by treating the fishes with alcohols or
suitable preservatives.
5. Salting:
Salt removes the moisture from the fish tissues by osmosis and further
it enters tissues and increases salt concentration to saturation point.
The presence of high salt concentration destroys autolytic enzymes
and halts bacterial activity. The bacteria slow down their
multiplication and are forced to spore-formation. Many microbes and
bacteria are destroyed as salt has a toxic effect upon them especially
the halophobic ones.
6. Fish Preservatives:
Many drugs and chemicals are used for preservation of fishes.
7. Radiation Treatment:
When fishes are exposed to low concentration radiations (gamma
rays), Bacteria, other microbes (Pseudomonas sp) are completely
destroyed. This is something very recent and effective means of
preservation.
The alimentary canal and other internal organs are removed and the
body cavity is washed. The washed and gutted fishes are kept in ice or
in refrigerators at low temperature.
i. Chilling:
Freezing the fish flesh to 0°C, prevents the putrefaction and extends
its life. For this purpose, large quantity of ice is used. The fishes are
kept in ice in large tanks or containers, having many layers of ice.
Constant supply of ice is maintained so as to keep the temperature to
0°C. Besides cooling some antibiotics like Aureomycin or Terramycin
are also mixed with ice in order to prevent bacterial actions.
ii. Freezing:
Indian frozen shrimps, flesh and shell flesh constitute 90% of the
earnings of fish export to other nations. Freezing method is an
important method of preserving food. The freezing process lowers the
temperature of fish to below – 1 °C resulting in the conversion of body
water of fish to ice effecting preservation for longer periods.
Freezing Methods:
There are different methods of freezing, the methods are chosen based
on the type of fish, fish size and availability of method also.
When the water content of the tissues gets frozen, the interstitial fluid
concentration increases which will ooze out of the body. This fluid
contains dissolved protein, vitamins, and minerals and gives an
undesirable appearance to the frozen fish.
Rotary driers are the second type of dehydrating systems mainly used
for preparation of fish meal. Vacuum drier is another variety of
dehydrating systems where the moisture is removed by application of
low temperature under vacuum. The evolved water vapour is trapped
in condenser and removed. Heat is applied by conduction or radiation.
Under each category of the above mentioned systems there are many
types of driers which can be adopted depending on the fishery
product.
iv. Salting:
Common salt acts as a preservative by preventing bacterial growth and
inactivating enzymes. This is one of the oldest methods of
preservation. The best method is to clean the fish by washing and then
gulting it and applying salt in sufficient quantity.
(b) Wet-salting.
(a) Dry-Salting:
During this process, the fishes are rubbed with salt and then packed in
tubes or tanks. Dry salt is sprinkled in between layers, as the fishes are
arranged in the container. The ratio of salt to fish range between 1:3 to
1:8 depending on the weather conditions and types of fish. After
keeping the fishes in tubes or tanks for 10-20 hours, they are removed
and washed. Then they are dried in the sun for 2-3 days.
Large fish, such as pomprets, catfishes, Jew-fishes, are split along the
dorsal line and guts, gills are removed. In case of thinner fish such as
ribbon fish, small pomprets etc. only a small dorsal cut is made
whereas Mackerch are split in the abdomen. All cut fishes are usually
washed in sea-water and applied salt in sufficient quantity.
Insufficient salt will leave moisture in the fish due to incomplete
dehydration and cause spoilage.
(b) Wet-Salting:
It is also known as ‘Ratnagiri’ method of curing. Wet – salting is
mostly practiced in Konkan district. Large fish such as Black
pomprets, Seer, Indian Salmon etc. are generally treated. The fish are
split, gutted and cleaned before salting. Cleaned fishes are packed in
large vats containing a concentrated solution of salt and stirred daily
till properly pickled.
v. Smoking:
Smoking is another important method of fish preservation. Three
percent of worlds food catch is preserved by smoking process. The
flesh of smoked fish is delicate, succulent, and delicious and can be
readily consumed without further processing. But smoked fish has a
poor storage life. Smoking is an intermediate step in the preparation
of canned smoked fish.
vi. Canning:
Canning is the second in importance among the modern methods of
preservation employed. In 1973, 2199 tons of canned food worth Rs.
5.24 crores was exported (mainly prawns). But by 1978 the demand
for canned shrimp declined to mere 102 tons worth Rs. 39 lakhs. This
is the due to the preference in world market for frozen food in place of
canned foods.
(3) They are cooked food, therefore can be consumed instantly without
any further processing.
Process of Canning:
The fish for canning should be always fresh. The fish is immersed in
cold or hot brine for shrinkage of tissues. This also will release gases
from tissues, reduce bacterial population and inhibit enzymatic
reactions. The process is called blanching. The blanched material is
filled in cans. The air or gases present in the cans is removed by
exhausting. This is carried out with the help of a vacuamizer or by
steam injection.
The cans are now sealed air tight. This is achieved by a process called
the double seaming. After seaming the cans are immersed in tanks
containing dilute detergents solution of Sodium phosphate. The
detergents will make the surface of the cans clean.
The cans are now heat processed in retorts using pressure steam. The
heat treatment kills all the bacteria present. Temperature and duration
of heat processing varies with the kind of fish and certain other
factors. The higher the content of bacteria in the fishes inside can, the
duration of heat treatment will be longer. After the heat processing the
cans are rapidly cooled. This will prevent over-cooking of fish and also
inhibit the growth of any thermophiles bacteria that withstood the
heat treatment.
Even after canning process some food inside the cans may be spoiled
due to various reasons like under processing, in-adequate cooking,
infection resulting from leakage through sutures of the can, and due to
spoilage that has already resulted prior to processing. Canned food is a
popular item in Western and Arab countries.
For this, the fishes are gutted, washed and salted. Then a preservation
material called Kodakka puli (dried pods of the fruit) are filled into the
abdomen of fishes. The processed fishes are arranged in wooden
bassels with additional salt and said fruit. Heavy weights are placed on
the top of the pile and the bassel is temporarily closed. When 3-4 days
have passed, self-brine runs off from the hole made at the bottom of
the barrel.
The fish shunk considerably and more processed fishes are filled ink
the barrel and pressed further. In this way barrel is completed filled
with pickled fishes. The salt taken is in the ratio of 45:100 kg of fishes.
If the above special fruit is not available Malabar tamarind, called
Goruka puli may be used for the preparation.
Fish Pastes:
Fish paste is prepared mostly in homes in Malabar from the sea fishes.
The fishes are cut into thin slices, salted and dried. When dry, the fish
flesh is mixed with spicy paste consisting of red chilies, mustard oil,
garlic, turmeric, tamarind and vinegar.
This paste is now called ‘hidal khunda’ in Assam. The fish paste is kept
in ditches dug in ground are covered for nearly a month. Then the
cover is removed and paste is dried and mixed with ground pepper
and packed in bamboo tubes. In Assam, fish paste called ‘shidal sukti’
is very popular which is made from dried fishes.
The Japanese prepare a tasty dish from the flesh of sharks and dog
fishes, which is known by the name of ‘shark-flesh paste’. In parts of
China and Philippine islands, there is a considerable trade in shark
fins, which are used for making soup. After being cut from the body,
the fins are well salted or dusted with lime and then dried in sun.
During gutting processes if the organs are not removed completely, the
remains of the organs enhances the autolytic reactions. Handling of
fishes during transport, marketing or even capturing may risk of
helping the bacterial spoilage.