BIOLOGY AND CULTURE
OF FINFISH AND SHELLFISH
UNIT I
Systematics - Binomial nomenclature: classification
of elasmebranchs, teleosts, crustaceans, and molluscs;
external morphology - morphometrics-meristics and anatomy
of finfish and shellfish.
UNIT II
Food and feeding habits -length-weight relationships
-age and growth -reproductive strategies -breeding -mstrution
and spawning-fecundity and development biology of commercialaly
important finfish and shellfish -psysiology -respiration,
circulation,digestion, excretion, osmoregulation,endocrine
giands and reproduction.
UNIT III
Commercially important fisheries of the world, India
and Tamilnadu; population dynamics-growth and mortality
parameters and their evalution -objectives and methods
of stock assessment, fish production in India and Tamilnadu
-conservation-exploitation.
UNIT IV
Selection of suitablesites -fish farm construction composite
fish culture -ornametal fish culture-integrated fish
farming-sewage-fed fish culture.
UNIT V
Shrimp culture - culture techniques of bivalves-cages
and pens- shrimp feed formulation-shrimp batchery and
nursey rearing.
UNIT VI
Fish genetics -hybridization-finfish and shellfish disease,
parasites and remedical measures.
UNIT VII
Ornamental fishes- acquarium keeping-feed formulation
and feeding techniques -water quality maintenance-breeding
techniques.
UNIT VIII
Physio-chemical characteristics of fresh water bodies-flora
and fauna -marine zones-chemistry of seawater-adaptations
of intertidal animals, -waves, tides, currents -phytoplankton
and zooplankton standing crop and distribution.
UNIT IX
Estimation of primary production -aquatic pollution-mangroves,
their distribution and uses -food chain in aquatic environment.
UNIT X
Economics of fishing, fish farming and fish marketing-primary
and secondary data for statistical analysis for reporting-extension
teaching methods and use of audiovisual aids in extension
activities.
PAPER II
UNIT I
Traditional crafts - motorisation of traditional crafts
- mechanised boats-materials used in the construction
of crafts-care and maintenance of vessels.
UNIT II
Types of fishing gears -fishing gear materials -fabrication
maintenance and preservation of fishing gears.
UNIT III
Principles of navigation and seamanship -chart reading
and fixing positions-regulations of fishing vessels
-life saving devices.
UNIT IV
Types of diesel engines and their working principles
-outboard engines-types and functions -operation and
maintenace of various processing equipments.
UNIT V:- Freshness
of fish and rigor mortis-mechanisms of fish spoilage-fish
drying methods-principles of salting and salt curing
methods-smoking of fishes.
UNIT VI
Canning materials-canning media-methods of canning -quality
of canned fishedry products.
UNIT VII:- Fish preservation
by chilling and icing-preparation of ice -chemicals
used in freezing-types of freezing -thawing.
UNIT VIII
Microbiological and biochemical changes in freezing
-packaging and transport of frozen fishery products
- freeze drying.
UNIT IX
Fishery byproducts -microbiological criteria for processed
seafoods-nutritive values of processed seafoods.
UNIT X
Quality control, factors determining quality, assessment
of quality-hygiene, sanitation and standards.
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