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    Fish and Poultry

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    shambavi
    Meat, poultry, and fish are important sources of protein, iron, B vitamins, and other nutrients. The iron found in meat, poultry, and fish is heme iron, which is more easily absorbed by the human body than non-heme iron from plants. Integrated fish farming involves raising fish and other livestock together, where the livestock waste provides nutrients for the fish. Poultry farming is increasing in rural and urban areas, and the waste can be used to feed fish in ponds to create an integrated system. Certain bacteria can cause spoilage of salt fish, smoked fish, and fish preserved at near-freezing temperatures.

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    Fish and Poultry

    Uploaded by

    shambavi
    23 views9 pages
    Meat, poultry, and fish are important sources of protein, iron, B vitamins, and other nutrients. The iron found in meat, poultry, and fish is heme iron, which is more easily absorbed by the human body than non-heme iron from plants. Integrated fish farming involves raising fish and other livestock together, where the livestock waste provides nutrients for the fish. Poultry farming is increasing in rural and urban areas, and the waste can be used to feed fish in ponds to create an integrated system. Certain bacteria can cause spoilage of salt fish, smoked fish, and fish preserved at near-freezing temperatures.

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    Meat, poultry, and fish are important sources of protein, iron, B vitamins, and other nutrients. The iron found in meat, poultry, and fish is heme iron, which is more easily absorbed by the human body than non-heme iron from plants. Integrated fish farming involves raising fish and other livestock together, where the livestock waste provides nutrients for the fish. Poultry farming is increasing in rural and urban areas, and the waste can be used to feed fish in ponds to create an integrated system. Certain bacteria can cause spoilage of salt fish, smoked fish, and fish preserved at near-freezing temperatures.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    23 views9 pages

    Fish and Poultry

    Uploaded by

    shambavi
    Meat, poultry, and fish are important sources of protein, iron, B vitamins, and other nutrients. The iron found in meat, poultry, and fish is heme iron, which is more easily absorbed by the human body than non-heme iron from plants. Integrated fish farming involves raising fish and other livestock together, where the livestock waste provides nutrients for the fish. Poultry farming is increasing in rural and urban areas, and the waste can be used to feed fish in ponds to create an integrated system. Certain bacteria can cause spoilage of salt fish, smoked fish, and fish preserved at near-freezing temperatures.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 9

    Fish and poultry

    Content:
    Meat, poultry, and fish are important sources of
    protein,iron,thiamin,riboflavin,niacin,and other
    B complex vitamins.
    The iron in meat, poultry and fish is primarily
    heme iron , a form of iron which is more easily
    absorbed by the human body than the non heme
    form found in plant foods and fortified grain
    foods.
    Objectives:
    • Introduction:
    • Classification of fish:
    • Based on fat content:
    • Based on muscle colour:
    • Growing condition:
    • Structure of mouth:
    • Types of skeleton:
    • Jawless fish(AGNATHA):
    • Bond fish (OSTEICHTHYES):
    • Fish products:
    • Spoilage of special kinds of fish and seafoods:
    Introduction:

    What is integrated fish farming?


    Well it is nothing but raising fishers along with other
    livestock where the livestock is being used for fish food.
    In this provided from other livestock litter either directly or
    indirectly. As we already know that poultry farming in rurat
    and urban areas is increasing rapidly since poultry has good
    demand.
    Classification of fish:

    • Kingdom – ANIMALIA
    • Phylum – CHORDATA
    • Sub Phylum – VERTEBRATA
    • Classes –AGNATHA,CHONDRICHTHYES,
    OSTEICHTHYES
    • Based on fat content: lean <2%fat, Medium 2- 5 %fat, fat
    >5%far
    • Based on muscle colour: white fish, blue fish.
    • Growing conditions: pelagic fish, demersal fish.
    • Structure of mouth: Jawless fisher, cartilage.
    • Types of skeleton: fishers, bond fishers.
    • Jawless fish (AGNATHA): no jaw, no scale, Skeleton made of
    cartilage.
    • Bonds fish ( OSTEICHTHYES): swim bladder, cat fish, salmon,
    golden fish, skeletons made of bone.
    • Fish products: fish paste, fish oil, fish sauce, fish meal, fish
    hydrdyzate, fish protein concentrate.
    Spoilage of special kinds of fish and seafoods:
    • The proteins discussion had been limited for the most part to the
    Spoilage of fish preserved by chilling.
    • Salt fish are Spoilage by salt tolerant or halophilic bacteria of the
    genera serriatia, micrococcus, bacillus,Alcaligenase, pseudomonus
    and other which often cause discolorations,a red colour begin
    common holds are the chief Spoilage organism on smooked a fish.
    • At temperature near freezing pseudomonus, acine tobater and
    Spoilage bacteria. But flavobacterium and micrococcus species also
    mate grow. The Spoilage is termed although the changs are
    fermentation of the sugars by coliform bacteria.
    Conclusion:
    The rapid expansions in fish, poultry, and
    livestock framing is an intergarted farming
    system that involves raising birds such as
    chicken,duck,geese, and fish simultaneously. The
    waste or manure generated from poultry serves
    as feed for the fishes in the fertilised pond.
    Thankyou…

    By
    N.pavithra

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