Category Archives: Publications & Research Works

Eating Fish May Help Our Brains, Experts Say

A new study reports that people with high blood levels of the “good” fats found in fish had more robust brains than those with low levels of those fats. This adds to a growing body of evidence that eating fish … Continue reading

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Climate Change Impacting on Seafloor Ecosystems

Ocean warming driven by climate change will reduce the amount of food reaching marine life on the seafloor, a recent study suggests. This would result in a 5.2 per cent global reduction in seafloor biomass by the end of the … Continue reading

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Suspended Solids Effects In Shrimp Biofloc Systems

The use of biofloc systems for shrimp culture requires monitoring of water quality parameters, particularly suspended solids levels, writes Carlos Gaona et al, Universidade Federal do Rio Grande. Taken from the Global Aquaculture Advocate, a Global Aquaculture Alliance publication. The … Continue reading

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Dietary Potassium Diformate (KDF) Improves Performance of Milkfish from Mariculture in the Philippines

The milkfish is the most important cultured fish species in the Philippines. In 2011, almost 373,000 t milkfish were produced there (FAO, 2013), around 42% of its entire world production, write Christian Lückstädt, Kai-Jens Kühlmann and Karsten Schroeder, ADDCON, Germany. … Continue reading

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Harmful Effects on Toxin Dinoflagellates in Shrimp Culture Ponds

Phytoplankton are the key food item in both aquaculture and mariculture. Both systems are utilizing phytoplankton as food for the animals being farmed. In aquaculture, phytoplankton must be obtained and developed artificially through various adapted procedures, writes Mr. Prakash Chandra … Continue reading

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Flatfish Conditioning for Stock Enhancement

For stock enhancement, the ideal end product is an individual that can survive in the wild until maturity. Conditioning fish for stock enhancement can increase survival and recapture rates, writes Michelle L. Walsh, University of New Hampshire. Taken from the … Continue reading

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