Feed represents the largest cost of production in aquaculture, and there are very few aspects of aquaculture that aren’t directly or indirectly influenced by feeds and feeding practices. Growth and efficiency, broodstock performance and gamete quality, product value, water quality and effluent management, budgets and business planning, environmental impacts, etc.—what you feed and how you feed it affects virtually everything from egg to plate.
In this webinar, we will discuss the basic nutritional requirements of fish and how these differ from terrestrial livestock, attributes of feeds and how to choose the best one for your operation, and feeding strategies to maximize efficiency. Special topics, including fish meal/fish oil sparing and omega-3 enriched products will also be discussed.
Please join us at this free National Aquaculture Association webinar to learn more about the practical aspects of fish nutrition, aquafeeds, and feeding practices.
Date: November 19th at 3 p.m. EST
Duration: 60 minutes the best online casinos for us players
Dr. Jesse Trushenski is an Associate Professor with the Center for Fisheries, Aquaculture, and Aquatic Sciences (CFAAS) at Southern Illinois University Carbondale where she heads a research team dedicated to aquaculture nutrition and fish physiology. Holding degrees from Western Washington University (B.S., 2002) and Southern Illinois University Carbondale (Ph.D., 2006), Dr. Trushenski is also President of the Fish Culture Section of the American Fisheries Society.
Linda ODierno has over 25 years of experience working with the fish and seafood industry and is currently the Outreach Specialist for the National Aquaculture Association. Prior to that, she served as Coordinator of Fish and Seafood Development for the New Jersey Department of Agriculture and was a Regional Seafood Specialist with New York Sea Grant.
This is the third in a series of webinars presented by the National Aquaculture Association. The NAA outreach program provides educational programming for the U.S. aquaculture industry, foodservice professionals, nutritionists and dieticians, retailers and wholesalers, and consumers. Webinar topics are selected with industry input to meet actual information needs. Recorded webinars are available on the NAA website:www.thenaa.net