This chapter aims to introduce concepts and methods in doing economic analysis applicable in aquaculture in general with emphasis in feed production and feeding in aquaculture farms. This chapter discusses the following topics: cost of producing feeds; simple single-input (feeds) and single output (fish) production function; indices for measuring economic efficiency of feeds; the least-cost combination; and linear programming as used in the allocation of limited resources such as feed ingredients that will meet the nutritional requirements of the fish.

After studying this section, the reader should be able to differentiate the forms of energy and their measurement. Understand dietary energy metabolism, the energy balance equation and factors that influence dietary energy requirement of fish; and understand the significance of optimal protein to non-protein energy in fish diets.

This section discusses the macro, micro, and trace minerals; their physiologic functions; and deficiency signs and symptoms. It also gives a summary of the mineral functions and mineral requirements of fishes and shrimp.

This section describes the various lipid-soluble and water-soluble vitamins, their differences, physiological functions, and the symptoms of vitamin deficiencies in fish. It also shows a summary of nutritional deficiency signs and the requirements of various fish species for vitamins.

This chapter provides basic information on the feeding habits and behavior, and physiology of fishes and crustaceans. The mechanisms that control the movement and digestion of food, methods of assessing digestibility of feed, factors affecting digestion and absorption of food nutrients, and feeding processes in fish are discussed. An understanding of the feeding habits, feeding mechanisms, and the digestion and absorption processes can help fish farmers and nutritionists maximize the use of feed. The rate at which fish digest their food is of primary importance in determining feeding rates, frequency, and ration size. Knowledge of the digestive physiology of fish is also necessary for an effective feed formulation and in choosing a proper feeding regime. This chapter aims to teach the reader: the feeding habits and behavior of fishes and crustaceans; the structural adaptation in the anatomy of the digestive tract; the various organs of the digestive systems of fishes and crustaceans and their functions; nutrient digestion and absorption by fishes and the fate of digested and undigested food; the factors that affect the rate of digestion and absorption; and the feeding process in fish.

Fish is a vital component of food security especially in developing countries of the world. As the world population grows, the need for more food and more fish has correspondingly increased. Aquaculture, the farming and husbandry of fish and other aquatic organisms, is now a well-established industry worldwide and is the fastest growing food production sector. However, as aquaculture operations expand, the risk to the environment grows. Fish nutrition and feeding play important roles in the sustainable development of aquaculture. The efficient conversion of feed to fish is important to fish farmers because feed is the largest component of the total cost of production. Improved feed composition and better feed efficiency will result in higher fish production, lower feed cost, and low waste production hence, decreased nutrient load from fish farming.

This book is intended to teach undergraduate students the essentials of aquaculture nutrition, feed formulation, and feeding management. It serves as a reference book for researchers in aquaculture, aquaculturists, fish farmers, and aquaculture nutritionists. For the basic understanding of the materials presented, it is essential that the students, teachers, and researchers have a good background in chemistry, fish biology, or fisheries. The book covers the subject areas of known nutrient requirements, effects of nutrient deficiencies on various aquatic species, nutrient sources, digestibility, and digestive physiology. Feed formulation, processing and storage, evaluation and quality control, feeding management, as well as the economics of feeding are included. Aspects on feeds and feeding related to the conservation of the aquatic environment are also dealt with. Each chapter of this book has common features such as an introduction, basic concepts, and a summary. Both the basic and practical aspects of fish nutrition are included to give the students and allow the readers who are unfamiliar with the topics a clear understanding and knowledge of these concepts. Study questions at the end of each chapter serve as a guide to summarize and impress on the students the salient points of the subject matter in each chapter. To easily comprehend the subject matter, there is an appendix containing the analytical methods and a glossary of technical terms. The users particularly the students are encouraged to broaden their knowledge by referring to the list of references and suggested readings at the end of each chapter.