Course Contents

THEORY Aquaculture: Introduction to aquaculture, Objectives of aquaculture, Comparative efficiency of aquaculture as a means of protein production, History of aquaculture, its present organisation and status, History of aquaculture, Organization of aquaculture, Characteristics of aquaculture and its present status Aquaculture systems and Recent trends: Different kinds of aquaculture, Pond culture, In static freshwater ponds, In brackishwater ponds, Running water culture, Culture in recirculatory systems, Culture in rice fields, Aquaculture in raceways: cages, pens and enclosures, Rigid structures, Flexible structures, Floating fish cages, Cages with rigid framework, Cages with flexible framework, Merits of cage culture, Limitation of cage culture, Finfish culture-cum-livestock rearing, Monoculture, Polyculture, Hanging, ‘on bottom’ and stick methods of oyster culture, Cost-benefit of Certain Aquaculture systems Fish morphology: Head (size, shape, and orientation); Scales (types, arrangements, coloration, scale less fishes); Operculum; Fins, fin rays and fin spine (dorsal, pectoral, caudal, anal); Barbel (upper lip barbels, lower lip barbels). Anatomy: Skeleton (skull, backbone, spines); Brain and spinal cord; Gills (Number, size, arrangements); Vital organs (heart, liver, kidney); Viscera and mesenteries (swim bladder, stomach, spleen, pancreas, intestine, gonads). PRACTICAL: 1. Analysis of Physico-chemical parameters of water bodies and importance in aquaculture 2. Visits to extensive, semi extensive, intensive and integrated fish farming Systems 3. Visits to ponds, reservoirs and raceways 4. Collection, preservation and identification of freshwater fish species; 5. Dissection and Study of different organs of various fish species 6. Report writing

Course Synopsis

The course will provide an overview of the fishery and aquaculture industry. The protein requirement for fish and seafood in the world is increasing. The overall aim of the course is to give the students the necessary basic information about fishery and aquaculture. This should be seen in an overall view, so the students are able to critically evaluate the factors which are important for a sustainable growth in the industry.

Course Learning Outcomes

The aim of this course is to enable students in obtaining complete understanding about freshwater as well as marine fishes in general and freshwater culturable fishes in particular. It comprises morphology, anatomy, classification and some understanding about various feeding groups found in different water bodies. After having complete knowledge of above, students will be able to practice independently.