Tilapia: Biology, Management Practices and Human Consumption
Tilapia: Biology, Management Practices and Human Consumption (Fish, Fishing and Fisheries) by Renae Wakefield
2014 | ISBN: 163321981X | English | 157 pages | PDF | 2 MB
2014 | ISBN: 163321981X | English | 157 pages | PDF | 2 MB
Aquaculture is one of the fastest growing sectors of agriculture globally. Production in freshwater and marine fisheries has plateaued or is declining, and the increasing demand for seafood and need for affordable protein sources in third world countries will ensure growth of aquaculture in the future. Tilapia are the second most cultured fish worldwide behind the carps, and even though they are easily cultured in a wide variety of environments and are relatively resistant to aquaculture stressors compared to other cultured finfish species, significant losses to disease still occur under intensive culture. This book discusses the biology, management practices and human consumption of tilapia.