DAVAO ORIENTAL STATE UNIVERSITY

BANAYBANAY EXTENSION CAMPUS

BTLE 110
Agri-Fishery Arts 2

RENEE ROSE Y. SAYLAN, L.Agr.

INSTRUCTOR

Prepared by:
JAIM, JOANNA FE T.
BTLED-H.E 2B
 Lesson 1

PRINCIPLES OF AQUACULTURE AND FISH FARMING

A. Give 3 Agencies that can be associated/related to the words in the box

AQUACULTURE & FISH

Bureau of Fisheries National Fisheries
FARMING
and Aquatic Research and
Resources (BFAR) Development Institute
(NFRDI)

Philippine Fisheries
Development Authority

(PFDA)

Analysis

A. Essay

1. What are the difference between aquaculture and fish farming?

Aquaculture is the purposeful cultivation and subsequent harvesting of both freshwater and
marine aquatic plants and animals. The cultivation of marine animals is by far the most
important sector of aquaculture while the fish farming is a form of aquaculture in which fish
are raised in enclosures to be sold as food. It is the fastest growing area of animal food
production.

2. What are the contributions of Aquaculture and fish farming to a country?

The contribution of aquaculture and fish farming are the following: catching or farming
aquatic resources forms a vital part of rural people's livelihoods. Fisheries and aquaculture
also have a deep cultural significance and are more than more just sources of income or food
supply; traditional fishery products such as fish sauce and fish-based condiments have always
been important ingredients of people's daily diets and are not easily substituted. Inland
capture fisheries and aquaculture contribute over 40% to the world's reported finfish
production from less than 0.01% of the total volume of water on earth. These fisheries
provide food for billions and livelihoods for millions of people worldwide

Application
A. ESSAY

1. Define sustainable Fishery?

A sustainable fishery requires a persistent and viable population in the wild. The level of
fishing that can be maintained depends on the productivity of the population, which is a
function of growth rate, reproduction, and natural mortality. A sustainable fishery requires
the conservation of fish stocks and the preservation of the marine environment but still allows
the fishing industry to remain economically viable and fishing communities to maintain their
social and cultural heritage.

2. What is the main purpose of a fisheries management?

Fisheries management is the process that creates and enforces the rules that are needed to
prevent overfishing and help overfished stocks rebound. The main purpose of fisheries
management is to ensure that fishing mortality does not exceed the amount which the
population can withstand, in addition to natural mortality, without undue harm or damage to
the sustainability and productivity of the population.

3. Why is oyster farming considered as environmentally restorative?

Oyster farming considered as environmentally restorative because it is raised for human

consumption and it has a lot of health benefits. There is more zinc in them that you’d get
from the same amount of protein in liver or steak. Oyster is beneficial to environment
because oyster makes water healthier. Oysters feed by filtering algae from the water; they
function as a natural filter and improve water that is overload with nutrients.

4. Define briefly the commonly identified impacts of marine farms to the environment
below. (1-3 sentence only)

a. Wastes from cage cultures

Mariculture of finfish can require a significant amount of fishmeal or other high protein food
sources. Originally, a lot of fishmeal went to waste due to inefficient feeding regimes and
poor digestibility of formulated feeds which resulted in poor feed conversion ratios.

b. Farm escapees and invasive

Escapees can adversely impact local ecosystems through hybridization and loss of genetic
diversity in native stocks, increase negative interactions within an ecosystem.

c. Genetic pollution and disease and parasite transfer

Genetic pollution from escaped aquaculture stock can reduce the wild population’s ability to
adjust to the changing natural environment. Also, maricultured species can harbour diseases
and parasites (e.g., lice) which can be introduced to wild populations upon their escape.
 Lesson 2

FISH DISEASES AND ITS MANAGEMENT

Activity

A. Collect a picture of a diseased fish. Put the picture inside the box,

DROPSY VELVET

Name of the Disease :

 Dropsy fish disease

 Velvet

Disease Description:

Dropsy

Dropsy is often recognized by your fish having bloating and seeing protruding
scales on your fish. This is usually caused by a bacterial infection of kidneys, and
this can sometimes cause renal failure.

Velvet

Also known as gold rust disease, fish experiencing this will often have rust like
appearance on their bodies. Fish will often become lethargic and begin to rub
themselves on ornaments and gravel trying to break free of the parasite

Sign/Symptoms of the disease:

Dropsy

 Grossly swollen belly

 Scales that stand out with a pinecone-like appearance
 Eyes that bulge
 Gills that are pale
 Feces that are pale and stringy
 A spine that is curved

Velvet
  Scratching against hard objects
 Lethargy
 Loss of appetite and weight
 Loss of color
 Rapid, labored breathing
 Fins clamped against the body
 Fine yellow or rusty colored film on the skin

Preventive Measure:

Preventive measure of dropsy

Antibiotics and frequent water changes tend to be used for treating dropsy, but
frequently, because of renal failure, this disease is often fatal.

Preventive measure of Velvet

A common treatment for velvet is shutting off the tank lights, raising the
temperature in the tank, possibly even covering the tank to help keep light out.
Copper based treatments can also be used to treat cases of velvet if used as
directed.

ANALYSIS

1. Is fish health management necessary? Why?

Fish health management is a term used in aquaculture to describe management practices

which are designed to prevent fish disease. Once fish get sick it can be difficult to salvage
them. Successful fish health management begins with prevention of disease rather than
treatment. Prevention of fish disease is accomplished through good water quality
management, nutrition and sanitation. Without this foundation it is impossible to prevent
outbreaks of opportunistic diseases.

2. What causes disease outbreak?

The cause of disease outbreaks are usually caused by an infection, transmitted through
person-to-person contact, animal-to-person contact, or from the environment or other media.
Outbreaks may also occur following exposure to chemicals or to radioactive materials.

3. How to solve fish disease problem?

If you suspect that fish are getting sick, the first thing to do is check the water quality. If you
do not have a water quality test kit, contact your county extension office; some countries have
been issued these kits, and your extension agent may be able to help you. And also daily
records should be available for immediate reference when a fish disease outbreak occurs.
These should include the dates fish were stocked, size of fish at stocking, source of fish,
feeding rate, growth rate, daily mortality and water quality. This information is needed by the
aquaculture specialist working with you to solve your fish disease problem. Good records, a
description of behavioral and physical signs exhibited by sick fish, and results of water
quality tests provide a complete case history for the diagnostician working on your case.

APPLICATION

A. Identification. Give what is asked.

Fish disease 1. __________is a substantial source of monetary loss.

Dead or dying animals 2. The presence of what is the most obvious sign of sick fish?

Ammonia 3. High levels of what element is present when disease outbreaks in tanks.

Infectious Disease 4. Which type of disease is caused by pathogenic organisms? _

Bacterial Disease 5. Ulcers in fish are caused of what type of disease.

Nutritional Disease 6. What non-infectious disease in fish is very difficult to diagnose?

Fish Health Management 7. A practice which are designed to prevent fish disease.

Low oxygen 8. What causes fish mortality in ponds?

Vitamin C 9. Fish that suffer improper bone development is deficient in what nutrient? ___

Minimize inbreeding 10. Why is it important to bring in unrelated fish for use as brood stock?

Lesson 3

HARVESTING, PROCESSING AND MARKETING OF FISH

Application

A. Essay.

1. Why is it important to know the storage life of iced fish?

Knowing the storage life of iced fish will help fish producers and merchants minimize losses
due to spoilage. The purpose of chilling is t prolong the shelf-life of fish, which it does by
slowing the action of enzymes and bacteria, and the chemical and physical processes that can
affect quality.

2. How to prevent spoilage?

Spoilage can be slowed down by lowering the temperature and the more common way of
lowering temperature is by icing or storing the fish in the ice.

There five tips to prevent fish spoilage:

Use flake or small ice-Many bring ice to sea in block form since block ice is more compact
to store and since the ice itself is often sold in block
Bring Plenty of Ice -Bring more ice will likely reduce the storage capacity you have
available fish.
Insulate Your Storage Area-The best way to reduce the amount of ice you will need is to
insulate your storage area
Cover the Fish immediately -It’s hard to over-emphasize how dangerous it is to leave fish
out, baking in the hot sun.
Plan Ahead -The key to preventing fish spoilage is to plan ahead as much as possible

3. What is the difference between a chilled fish and a frozen fish?

Chilling is the process of cooling fish or fish products to a temperature approaching that of
melting ice. The purpose of chilling is to prolong the shelf-life of fish, which it does by
slowing the action of enzymes and bacteria, and the chemical and physical processes that can
affect quality while fish freezing is a process of preservation in which the temperature of fish
and fishery products is lowered at -40°C or below with most of the water inside of fish tissue
turning into ice. Frozen fish products are packaged to minimize dehydration and oxidation.
Desiccation of poorly packaged frozen fish is a serious problem. Over a period of time, a
highly undesirable drying condition may occur.