Description

Course Modules Module 1: Introduction to Fish Meat Quality (4 hours) Topics: • Definition of high-quality fish meat: texture, taste, color, freshness, and fat content • Consumer expectations and market requirements • Biological factors affecting meat quality: genetics, age, and stress • Species differences: carp, tilapia, catfish, trout Learning Outcomes: • Understand how nutrition, stress, and environment influence meat quality • Recognize species-specific traits impacting texture and flavor Practical Activities: • Sensory evaluation of fish meat samples • Comparing texture and color across different species ________________________________________ Module 2: Fish Nutrition Fundamentals (6 hours) Topics: • Essential nutrients for aquaculture fish: o Proteins & amino acids – for growth and muscle development o Fats & omega-3 fatty acids – for energy and meat quality o Vitamins & minerals – for metabolism and disease resistance o Carbohydrates – primary energy source • Digestive system overview of common fish species • Nutrient absorption and metabolism Practical Activities: • Analyzing commercial feed labels for nutrient content • Comparing homemade vs. commercial feed performance • Calculating nutritional requirements for different species Notes: Understanding the digestibility of nutrients is essential for improving growth efficiency and meat quality. Module 3: Feed Formulation & Feeding Strategies (6 hours) Topics: • Feed formulation principles for different life stages • Floating vs. sinking feed selection • Determining feeding rate based on biomass (%) • Feed Conversion Ratio (FCR) optimization • Avoiding overfeeding & underfeeding • Probiotics and supplements for growth and immunity Practical Activities: • Creating a small-scale homemade feed formulation • Calculating FCR in a live or simulated farm setup • Adjusting feed schedules based on growth stage Notes: Correct feed formulation improves growth rate, reduces feed waste, and enhances meat quality. Module 4: Water Quality & Environmental Impact on Meat Quality (4 hours) Topics: • Key water parameters: oxygen, temperature, pH, ammonia, nitrites/nitrates, hardness, alkalinity • How water quality influences growth, fat content, texture, and flavor • Off-flavor sources: geosmin and MIB Practical Activities: • Using water testing kits to monitor water quality • Identifying causes of off-flavors and remedial measures Notes: Poor water quality can negatively affect meat texture, taste, and shelf life. Module 5: Fish Growth Biology & Growth Management (6 hours) Topics: • Fish growth curves and stages (juvenile, fingerling, adult) • Growth hormones and their roles • Energy partitioning for growth, maintenance, and reproduction • Effects of stress and stocking density on growth • Selective breeding basics for enhanced growth Practical Activities: • Measuring fish growth rates using length-weight methods • Calculating optimal stocking density for small and large ponds • Evaluating growth performance under different conditions Notes: Stress management and proper density are critical for maximizing growth and maintaining meat quality. Module 6: Health, Disease Prevention & Meat Quality (4 hours) Topics: • Diseases affecting muscle, fat, and texture • Common diseases: fungal, bacterial, parasitic • Disease prevention methods: probiotics, herbal treatments, salt baths • Stress reduction techniques: handling, transport, water quality Practical Activities: • Identifying disease signs in fish • Creating a biosecurity checklist for farm operations • Handling and quarantining new fish safely Notes: Healthy fish produce better-quality meat with improved texture and taste. Module 7: Harvesting, Processing & Storage (3 hours) Topics: • Pre-harvest fasting to improve meat quality • Humane handling and slaughter methods • Filleting techniques for market-ready fish • Cold chain management and storage conditions • Quality grading (size, appearance, and freshness) Practical Activities: • Measuring cold storage temperature and duration • Practicing humane slaughter and filleting techniques Notes: Proper harvesting and storage prevent spoilage and maintain meat integrity. Module 8: Case Studies & Special Systems (3 hours) Topics: • Low-water aquaculture systems and biofloc technology • Recirculating Aquaculture Systems (RAS) • Case study: fish farming on sandy or water-scarce land • Cost-effective feeding and growth strategies for small-scale farms Practical Activities: • Simulated management of a small-scale low-water pond • Economic analysis for feed and growth efficiency Notes: Practical exposure prepares learners to manage aquaculture under limited water availability. Learning Outcomes After completing this course, participants will be able to: 1. Understand fish nutrition and the factors influencing meat quality 2. Optimize feeding strategies and improve feed conversion efficiency 3. Maintain water quality for optimal growth and health 4. Prevent and manage common fish diseases 5. Produce high-quality fish meat with excellent taste and texture 6. Apply practical aquaculture methods in low-water or challenging environments