MEAT AND

POULTRY
Jarlyn A. Acedillo
BSND 1A
 OUTLINE OF TOPICS
01 02 03

Fish Production Anatomical Composition

in the Structure and and Nutritional
Philippines Physiology Significance
 FISH PRODUCTION
IN THE PHILIPPINES
 Fish Production in the Philippines
The Philippines, an archipelago of over 7,000 islands with total
land area of 300,000 square kilometers is naturally endowed
with about 20,000 kilometers of coastline. Only 11 of the 7,000 +
islands constitute 94% of total land area. About 2,000 species of
fish is estimated in Philippine waters. Of the estimated 84 million
Filipinos, about 50 million live in coastal areas. Nutrition studies
estimate that almost 50% of the protein intake of the Filipino is
derived from fish. The mean per capita consumption of fish and
fish products is 110 g/day or 40 kg/year.
Fish Production in the Philippines

The annual FAO-estimated fish catch is 2.4

million metric tons, 46% coming from small
mostly subsistence fisherfolks who fish in small
banca 3 kilometer from shore. Today much of
our fish supply comes from aquaculture.
Aquaculture is practiced in brackish water, fresh
water as well as in the open sea.
Fish Production in the Philippines
Brackish water aquaculture raises mainly bangus and
black tiger prawns, although some white shrimps and
prawns are also raised in much less quantity.
Fresh water aquaculture species is dominated by tilapia.
Marine aquaculture is mostly bangus.
Mariculture refers to the raising of oysters, mussels and
seaweeds.
Brackish water aquaculture
• Bangus
• Black tiger
prawns
• White
shrimps
and
prawns
Fresh water aquaculture

• Tilapia
• Catfish
• Mudfish
• Carp
Marine aquaculture

• Bangus
• Lapu-lapu
• Pompano
• Danggit
Mariculture

• Oysters
• Mussels
• Seaweeds
Fish Production in the Philippines
There are three types of aquaculture practiced:
fish ponds, fish cages and fish pens.
Fish ponds constitute the majority. The regions
with the most fish ponds are Regions 3, 6 and 9.
Fish pens are common in Laguna de Bay.
Fish cages are local adaptation of Norwegian sea
farming systems. This is done in the open sea.
FISH POND FISH CAGE FISH PENS
Anatomical Structure
and Physiology
a. Skeletal System
b. Muscular System
a. Skeletal System
The skeleton of finfish is made up of bones and
cartilage.
Its main functions are the same for all vertebrates:
to give structure, provide protection, assists in
leverage and produce red blood cells. The
skeleton, made up of the vertebral column,
cranium jaws, ribs and intramuscular bones, is
almost completely calcified.
a. Skeletal System
Shellfish on the other hand have a much more
variable structure. Crustaceans are characterized by
having three distinct body parts, a hard carapace
made up of chitin, the main body and the antennae.
Mollusks on the other hand have hard calcium shells.
The cephalopods, the group that includes squid, have
an internal skeleton and is distinguished by the
presence of ink which is its defensive mechanism in
the sea.
b. Muscular System
The tail and trunk muscles of finfishes consist of a
series of wave-looking muscle blocks called
myotomes. This arrangement of muscle fibers is
designed for the need to flex their bodies for
propulsion through water. Between the myotomes
are thin layer of connective tissues, the myosepta
(also called myocommata).
Fish have much less connective tissues compared to
mammalian meat, because fish do not need as much
support as the fish body is supported by water.
b. Muscular System
In cooked fish, the muscle bundles come off as flakes,
as the myosepta which is composed of collagen, is
transformed into soluble gelatin. Another reason why
fish is more tender than the meat of land animals is
because the collagen of the fish has lower percentage
of amino acids proline and hydroxyproline so the
collagen breaks down easily with heat. Fishes have a
horizontal septum that separates the dorsal from the
ventral myotomes.
 The Muscular
Structure of Fishes
showing Muscle
Blocks (myotomes)
and Connective
Tissues
(myosepta)
Composition and
Nutritional
Significance
Composition and Nutritional Significance
Fish and fishery products contain water, proteins and other
nitrogenous compounds, lipids, carbohydrates, minerals and
vitamins. Generally, fish contains 72 to 84% moisture, 15 to 25%
protein and 0.2 to 12% fat.
Proteins and lipids are the major components whereas
carbohydrates are detected at usually, less than 0.5 percent. Vitamin
content is comparable to that of mammals except for vitamin A and
D which are found in large amounts in the meat of fatty species. As
for minerals, fish is a particularly valuable source of calcium and
phosphorus as well as iron, copper and selenium.
 Proteins
Proteins are classified into myofibrillar proteins, sarcoplasmic
proteins and connective tissue proteins. Myofibrillar proteins are
the proteins involved in muscle contraction. The most significant
feature of fish muscles when compared to meat is the fact that it
contains a larger proportion of myofibrillar proteins and much less
connective tissue proteins. The protein of both fish and shellfish
contain all the essential amino acids and have high biological
value just like milk, eggs and meat proteins.
Carbohydrates
The carbohydrate in fish is very low,
at 0.5%. Shellfish however contains
up to about or more than 10%. The
sweetish taste of shellfish is due to
its glycogen content.
 Lipids
Lipids are the concentrated energy stores of fishes so
active species carry more lipids than less active ones.
The lipid content of fish is primarily in the form of
triglycerides or triacylglycerols. These contain the
long unsaturated fatty acids called the omega 3 fatty
acids which have great nutritional importance.
Omega 3 fatty acids have been proven to help
maintain cardiovascular health.
 Vitamins and Minerals
The amount of vitamins and minerals in fish vary with species
and also with season. Aquacultured fish however because of
more consistent diet are consistent in these components.
Fish muscle is a fair to good source of B vitamins especially of
B12. Some fresh water species like carp have high thiaminase
activity which accounts for its very low thiamin content.
Fish and shellfish are valuable sources of calcium,
phosphorus, iron, copper and selenium. Salt water species
are rich sources of iodine as well.
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