A PRESENTATION

ON
Rate of digestion, factors affecting rate of
digestion, digestibility

Presented by:
Md Emon Hasan
(18-08922)
Sweety Akter Bristy
(18-08926)
Md Ruhul Amin
(18-08943)
Introduction

Digestion is the process by which the ingested food

material is broken down to simple, small,
absorbable, molecules. This task is performed
normally by the digestive enzymes. The digestive
enzymes, which are related into the lumen of the
alimentary canal, originate from oesophageal,
gastric, pyloric caeca and intestinal mucosa and
form the pancreas.
What is fish digestion?

● Fish digestion occurs through

ingestion of food through the
mouth and breaking it down in
the oesophagus.
● Digestive system conducts the
whole process
● Structure of the digestive
system varies according to food
and feeding habit of fishes
Different types of fish digestion:

Normally Fish digestions are three types.

These are the:
❖ Protein digestion: Trypsin, Chymotrypsin
and pepsin play an important role for the
Protein digestion.
❖ Fat digestion: Bile that is produced in liver
is released during digestion
❖ Carbohydrate digestion: Amylase plays an
important role in carbohydrate digestion.
Rate of digestion

Specific enzyme activity and volume of

the digestive juices are important for
the process of digestion, as are the rate
at which the gut fills and the transit
times.
Some terminology such as gut transit
time, gut evacuation time and gastric
evacuation time are important to
quantify the rate of digestion
Factors affecting rate of digestion

● Surface area: The greater the surface

area, there is more area for absorption.
● pH: Components in saliva keep the pH
in our mouth around 6 or 7, this pH
makes amylase work most efficiently
and effectively.
● Size of fish: Digestion rate is influenced
by the size of the fish with juvenile fish
excavating faster gut evacuation.
● Temperature: the upper temperature
limit for digestion is about 40°C
Digestibility

Digestibility is the quantification

of the digestive processes.
The total digestibility refers to the
degree of the complete diet.
The digestibility of diet depends
on the nature and type of
ingredients which go into the diet.
Conclusion

The intestine completes the process

of digestion and nutrient absorption.
As with many aquatic animals,
most fish release their nitrogenous
wastes as ammonia.