Tiêu đề Fisheries Part-8.pdf ✅

www.iaritoppers.in Whatsapp : +91-9694095242 Page | 1 Fisheries 4 th Edition 2023-24
www.iaritoppers.in Whatsapp : +91-9694095242 Page | 2 Seaweed Cultivation  The Seaweeds are macrophytic algae, a primitive type of plants lacking true roots, stems and leaves.  The word seaweed gives the wrong impression that it is a useless plant. Seaweeds are wonder plants of the sea and highly useful plants. Seaweeds grow in the shallow waters. Root system and conducting tissues like land plants are absent in seaweeds.  Four groups of seaweeds are recognized according to their pigments that absorb light of particular wave lengths and give them their colours of green, blue, brown and red.  Most seaweed belongs to one of three divisions - the Chlorophyta (green algae), the Phaeophyta (brown algae) and the Rhodophyta (red algae).  There are about 900 species of green seaweed, 4000 red species and 1500 brown species found in nature. Uses of seaweeds  Seaweeds used for production of Agar, Alginates & Carrageenan.  Chemicals from brown seaweeds such as alginic acid, mannitol, laminarin, fucoidin and iodine have been extracted successfully on a commercial basis. As the alginates can absorb many times their own weight of water, have a wide range of viscosity, can readily form gels and are non-toxic, they have countless uses in the manufacture of pharmaceuticals, cosmetic creams, paper and cardboard, and processed foods. Agar-agar, agarose and carrageenan are commercially valuable substances extracted from red seaweeds and find extensive use in many industries.
www.iaritoppers.in Whatsapp : +91-9694095242 Page | 3 Miscellaneous  Fish is often referred to as “Rich Food for Poor People” as it provides essential nourishment with both macronutrients and micronutrients.  On a fresh-weight basis, fish contains a good quantity of protein, about 18-20%, and all the eight essential amino acids including the sulphur-containing lysine, methionine, and cysteine. In general, fish have less fat than red meats and the fat content ranges from 0.2% to 25%.  Fish is also called “Brain Food” as it helps in development and function of brain, and “Heart Food” as it contributes to lower risks of heart attacks and strokes.  The Golden Mahseer or Himalayan Mahseer [Tor putitora, Hamilton, 1822] is a popular game fish and an angler’s delight. It is known as the ‘Tiger in Water’. MPEDA:  Constituted on – 24 August 1972  Head quarter – Kochi kerala  Functions under – Dept. of commerce, Govt. of India.  Acts as coordinating agency with different central and state government establishments engaged in fishery production and allied activities. The activities of MPEDA are mainly focused in the following major heads: 1. Market Promotion 2. Capture Fisheries 3. Culture Fisheries 4. Processing infrastructure & value addition 5. Quality control Society of MPEDA – 1. RGCA (Rajiv Gandhi centre for aquaculture) 2. NETFISH (est. 2006) 3. NaCSA
www.iaritoppers.in Whatsapp : +91-9694095242 Page | 4 Methods of Fish Preservation A. Preservation for short duration: 1. Chilling: This is obtained by covering the fish with layers of ice. B. Preservation for long duration: 1. Cleaning and gutting: Fish washed thoroughly in cold, clean water. Large fishes are gutted (i.e. all the internal organs or viscera are removed) and the body cavity is washed. 2. Conservation and Storage: This is achieved by employing any one of the methods like freezing, drying, salting, smoking and canning. A. Freezing: Stored under lower temperatures B. Freeze Drying: The deep-frozen fish at -20°C is dried by direct sublimation of ice to water vapour (140°C) with any melting into liquid water. C. Salting: Common salt, sodium chloride, is used as a preservative D. Smoking (NABARD Mains 2020): First treated with brine to remove moisture, and is then dried in smoking chambers. E. Canning: Spoilage is averted by killing micro-organisms through heat. F. Sun-Drying: Dehydration i.e. the removal of moisture contents of fish G. Brining: Instead of dry salt, brine of salt solution is used. 3. Chemicals & Radiation: Aureomycin antibiotics @ 5 ppm or Salicylic acid or sodium benzoate or sodium bisulphite or sodium nitrite or sodium chloride.
www.iaritoppers.in Whatsapp : +91-9694095242 Page | 5 Major fish diseases, symptoms & treatments Bacterial Diseases: 1. Red pest 2. Mouth fungus/Columnaris/Cotton wool disease/Cotton mouth disease 3. Tuberculosis 4. Dropsy 5. Scale protrusion 6. Tail Rot & Fin rot 7. Ulcer 8. Fish vibriosis Fungal diseases: 1. Argulus 2. Ichthyoporidium Parasitic diseases: 1. Velvet or rust 2. Anchor worm 3. Ergasilus 4. Flukes 5. Nematodes 6. Leeches Protozoan diseases: 1. Costia 2. Hexamita 3. Ich 4. Neon Tetra disease 5. Glugea and Henne guya 6. Chiodonella