Member Nahid
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chicken, turkey, ducks, quail, ostrich, goose, pigeon, guinea fowl.
Ostrich has tremendous growth potential seen practically. its day old chick grow up to 100 kg in one year. least infectious diseases very resistant to diseases and climate especially hot climate.
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There are 11 poultry species which can be raised for commercial production- but mostly raised Chicken, Duck & Turkey worldwide.
Poultry species
1. Chicken
2. Duck
3. Turkey
4. Quail
5. Guinea fowl
6. Pea fowl
7. Pheasant
8. Pigeon
9. Goose
10. Swan
11. Ostrich
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Todays article highlights a fair probability to import grains in future.
What are your thoughts? Are you facing the heat of raw material volatility?
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COMMENT ‘Y’ IF YOU HAVE ATTEMPTED THE QUIZZ
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How can you improve feed efficiency in broiler production?
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What factors affect egg production in layers?
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What are the main types of poultry raised for commercial production?
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Common Species of Fish and Shellfish Cultured Worldwide
Finfish include the followings;
– *Freshwater Fish*:
– *Carp*: Various species of oily freshwater fish from the family Cyprinidae, native to Europe and Asia.
– *Tilapia*: A popular aquaculture species due to its fast growth rate and adaptability.
– *Catfish*: A common aquaculture species, often farmed in freshwater environments.
– *Salmon*: Farmed in both freshwater and saltwater environments, prized for its flavorful flesh and high nutritional value.
– *Saltwater Fish*:
– *Tuna*: A popular species for sushi and sashimi, with various species like bluefin, yellowfin, and albacore.
– *Cod*: A demersal fish genus Gadus, belonging to the family Gadidae, widely farmed and consumed globally.
– *Grouper*: A mild-flavored fish often farmed in tropical and subtropical waters.
Shellfish include the followings;
– *Mollusks*:
– *Oysters*: Filter-feeding bivalves, often farmed for their tender flesh and nutritional value.
– *Mussels*: Commonly found clinging to rocks in coastal regions, prized for their tender meat and slightly sweet flavor.
– *Clams*: Burrowing bivalves, often farmed for their flavorful flesh and versatility in cooking.
– *Scallops*: Delicate, fan-shaped bivalves, highly valued for their tender texture and sweet flavor.
– *Crustaceans*:
– *Shrimp*: Small, decapod crustaceans, widely farmed and consumed globally for their flavorful flesh.
– *Crabs*: Farmed for their sweet, flaky meat, with popular species like king crab, Dungeness crab, and blue crab.
– *Lobsters*: Prized for their succulent, sweet meat, often farmed or caught in the wild.¹ ²
Other Species
– *Cephalopods*:
– *Squid*: Farmed and caught for their firm texture and mild flavor.
– *Octopus*: Highly intelligent and prized for its tender flesh, often farmed or caught in the wild.
– *Echinoderms*:
– *Sea Cucumbers*: Farmed for their nutritional value and potential medicinal properties.
– *Sea Urchins*: Prized for their creamy, rich roe, often consumed raw or in sushi dishes.Common Species of Fish and Shellfish Cultured Worldwide
Fish
– *Freshwater Fish*:
– *Carp*: Various species of oily freshwater fish from the family Cyprinidae, native to Europe and Asia.
– *Tilapia*: A popular aquaculture species due to its fast growth rate and adaptability.
– *Catfish*: A common aquaculture species, often farmed in freshwater environments.
– *Salmon*: Farmed in both freshwater and saltwater environments, prized for its flavorful flesh and high nutritional value.
– *Saltwater Fish*:
– *Tuna*: A popular species for sushi and sashimi, with various species like bluefin, yellowfin, and albacore.
– *Cod*: A demersal fish genus Gadus, belonging to the family Gadidae, widely farmed and consumed globally.
– *Grouper*: A mild-flavored fish often farmed in tropical and subtropical waters.Shellfish
– *Mollusks*:
– *Oysters*: Filter-feeding bivalves, often farmed for their tender flesh and nutritional value.
– *Mussels*: Commonly found clinging to rocks in coastal regions, prized for their tender meat and slightly sweet flavor.
– *Clams*: Burrowing bivalves, often farmed for their flavorful flesh and versatility in cooking.
– *Scallops*: Delicate, fan-shaped bivalves, highly valued for their tender texture and sweet flavor.
– *Crustaceans*:
– *Shrimp*: Small, decapod crustaceans, widely farmed and consumed globally for their flavorful flesh.
– *Crabs*: Farmed for their sweet, flaky meat, with popular species like king crab, Dungeness crab, and blue crab.
– *Lobsters*: Prized for their succulent, sweet meat, often farmed or caught in the wild.¹ ²Other Species
– *Cephalopods*:
– *Squid*: Farmed and caught for their firm texture and mild flavor.
– *Octopus*: Highly intelligent and prized for its tender flesh, often farmed or caught in the wild.
– *Echinoderms*:
– *Sea Cucumbers*: Farmed for their nutritional value and potential medicinal properties.
– *Sea Urchins*: Prized for their creamy, rich roe, often consumed raw or in sushi dishes. -
Good information.
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By hualer or best way to dehull soya is to use some huller that can move from one to another place bylabour
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Specially managmental diseases outbreak during brooding hence the anagment before the arrival of chkikcs should not be comprmised.
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Wild fish diets are diverse, including plankton, algae, insects, worms, crustaceans, and other smaller fish, as well as aquatic plants. A fish’s specific diet depends on its species, habitat (freshwater vs. saltwater), and whether it is a carnivore, herbivore, or omnivore.
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What are the best alternative, sustainable ingredients for formulating feeds for herbivorous fish in large-scale aquaculture?
