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Laboratory Methods in Fish Feeding and Nutritional Studies

  • Chapter
Fish Energetics

Abstract

The nutritional components and gross energy made available for cell maintenance, growth, locomotion and reproduction are determined by the amount of food consumed, the fraction that is assimilated and the nutrient content of the food. The relationship between fish and their food is affected by a complex interaction between a number of factors which include temperature, light, salinity, fish size, activity and behaviour, appetite, feeding regime, starvation, stress and type of food. These factors have been reviewed by Webb (1978), Braaten (1979), Brett (1979), Brett & Groves (1979) and Fänge & Grove (1979).

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  1. Clive Talbot
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  1. Department of Zoology, University of Sheffield, S10 2TN, Sheffield, England

    Peter Calow

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© 1985 Peter Tytler and Peter Calow

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Talbot, C. (1985). Laboratory Methods in Fish Feeding and Nutritional Studies. In: Tytler, P., Calow, P. (eds) Fish Energetics. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7918-8_5

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  • DOI: https://doi.org/10.1007/978-94-011-7918-8_5

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7920-1

  • Online ISBN: 978-94-011-7918-8

  • eBook Packages: Springer Book Archive

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