The handbook provides an overview of the nutrition of aquatic animals preceding the discussion of each foodstuff. Traditional and non-traditional ingredients are considered in alphabetical order. To evaluate the value of each foodstuff, information is provided on its origin, economical significance, manufacture and processing followed by chemical, physiological and other properties. An important feature of the Handbook is the discussion of the feeding value of each ingredient and recommendations forinclusion rates, legal aspects and precautions for their use.
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