Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Wydział Nauk o Żywności i Rybactwa - Aquaculture and Fisheries (S1)

Sylabus przedmiotu Nutrition and feed production:

Informacje podstawowe

Kierunek studiów Aquaculture and Fisheries
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta inżynier
Obszary studiów charakterystyki PRK, kompetencje inżynierskie PRK
Profil ogólnoakademicki
Moduł
Przedmiot Nutrition and feed production
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Bioinżynierii Środowiska Wodnego i Akwakultury
Nauczyciel odpowiedzialny Jacek Sadowski <Jacek.Sadowski@zut.edu.pl>
Inni nauczyciele Marcin Biernaczyk <Marcin.Biernaczyk@zut.edu.pl>
ECTS (planowane) 6,0 ECTS (formy) 6,0
Forma zaliczenia egzamin Język angielski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW6 30 3,00,50egzamin
laboratoriaL6 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge gained by the student in the field of: aquaculture, biochemistry and physiology and biology of fish and crustaceans.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1To acquaint students with selected issues regarding the principles of nutrition and nutritional needs of hydrobionts.
C-2Acquisition by students of the ability to perform basic analyzes of the chemical composition of feed and fish tissues and the use of basic methods and calculation methods to determine the efficiency of farming. Developing skills in interpreting rearing results and correctly formulating conclusions.
C-3Practical familiarization of students with the types of feed components and industrial feeds available on the feed market, and production technologies.
C-4Practical presentation of the functioning of the plant for fish feed - site visit and participation in the production cycle.

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1Discussion of the rules of behavior in the laboratory. Sampling rules for feed and fish tissue for analysis. Principles of performing analyzes along with the method of calculating the results. measurement errors.2
T-L-2Basic chemical analysis of feed and fish body. Determination of humidity and ash content in feed and tissue samples of fish.4
T-L-3Basic chemical analysis of feed and fish body. Determination of total protein content in samples of feed and fish tissues.4
T-L-4Basic chemical analysis of feed and fish body. Determination of crude fat content in samples of feed and fish tissues.4
T-L-5Calculation of breeding and nutrition indicators (task).4
T-L-6Component feed composition balancing2
T-L-7Recognition of raw materials for feed production organoleptic and qualitative assessment.2
T-L-8Review of feed for aquatic organisms.2
T-L-9Assessment of feed stability and their granulometry.2
T-L-10Fish feed production technology - presentation of a fish feed factory (field exercises).4
30
wykłady
T-W-1Basic knowledge on the physiology of fish and shellfish digestion. Nutritional requirements of various ecological groups of fish (predators, herbivores, bentophages) and crustaceans.2
T-W-2Bioenergetics - basic terminology. Energy balance of food consumed. Energy requirements of fish and crustaceans.2
T-W-3Protein and amino acids - characteristics and importance in fish and shellfish nutrition.2
T-W-4Lipids and essential fatty acids (EFAs) - characteristics and role in fish and shellfish nutrition.2
T-W-5Carbohydrates - characteristics and importance in fish and shellfish nutrition.2
T-W-6Characteristics and importance of vitamins and micro- and macroelements in fish and crustacean nutrition.2
T-W-7Basic principles of feeding fish and crustaceans. Feeding fish larvae. Impact of nutrition on the growth rate and chemical composition of the fish body.2
T-W-8Vegetable feed components: role, chemical composition, market availability.2
T-W-9Feed components of animal origin (animal meal, fish meal) - characteristics, meaning, chemical composition, methods of production.2
T-W-10Non-energetic components and feed additives (dyes, binders, attractants).2
T-W-11Anti-nutritional substances in feed.2
T-W-12Technology for the production of granulated feed, flaking and other production methods for textured compound feed.2
T-W-13Production technology of extruded fish feed.2
T-W-14Rules for preparing feed recipes. Linear programming.2
T-W-15Legal regulations in the feed industry.2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Participation in classes.45
A-L-2Preparation for laboratory classes and tests.30
A-L-3Processing the results from the laboratory.6
A-L-4Reading the indicated literature and preparing a presentation.6
A-L-5Preparing the project.3
90
wykłady
A-W-1Participation in classes30
A-W-2Preparation for the exam.30
A-W-3Own work with literature30
90

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Information lecture
M-2Didactic discussion related to the lecture
M-3A show combined with an experience
M-4Computer programmed methods
M-5Laboratory exercises: chemical and physical analyzes
M-6Production exercises
M-7Project method

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Correct calculation of the design task with the correct interpretation of the results. Correct (within the error limits) performance of chemical determinations of the body composition of fish and feed.
S-2Ocena podsumowująca: During the laboratory classes, knowledge is checked twice. The average of the obtained grades is the assessment summarizing the student's work in the laboratory.
S-3Ocena podsumowująca: The exam is conducted in writing and consists of three questions chosen randomly by the student. The final grade is the average of the three grades obtained for each question. Each of the partial answers must be given a positive grade.
S-4Ocena podsumowująca: Social competences are not assessed

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C21_W01
The student has knowledge of the nutritional requirements and principles of feeding fish (larvae, fry, adults) and crustaceans.
AQF_1A_W07C-1T-L-5, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7M-1, M-2S-2, S-3
AQF_1A_C21_W02
as knowledge of nutrients, their metabolism and the physiological role in the body.
AQF_1A_W07C-1T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-L-1M-1, M-2S-2, S-3
AQF_1A_C21_W03
Has knowledge of the types and properties of feed components, their importance and the technology of producing fish and shellfish feed.
AQF_1A_W07C-3T-L-6, T-L-7, T-L-8, T-L-9, T-L-10, T-W-8, T-W-9, T-W-10, T-W-11, T-W-12, T-W-13, T-W-14, T-W-15M-3, M-6S-2, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C21_U01
The student performs basic chemical analyzes of fodder and fish body. He is able to calculate the values of basic breeding indicators and on their basis to formulate conclusions regarding the effects of nutrition. In addition, he should be able to properly balance feed in terms of both chemical composition and energy demand of hydrobionts.
AQF_1A_U20C-2T-L-5, T-L-1, T-L-6, T-L-7, T-L-9, T-W-14, T-L-2, T-L-3, T-L-4M-4, M-5, M-7S-1

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
AQF_1A_C21_K01
Recognizes and understands the importance of ethical and social aspects related to the nutrition of hydrobionts.
AQF_1A_K02C-2T-W-1M-2S-4
AQF_1A_C21_K02
Is aware of the impact of human activities in the field of fish and shellfish nutrition on the condition of the aquatic environment, cultured organisms and the dietary value of the product obtained.
AQF_1A_K04C-2T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7M-2S-4

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C21_W01
The student has knowledge of the nutritional requirements and principles of feeding fish (larvae, fry, adults) and crustaceans.
2,0
3,0The student has a basic knowledge of the nutritional requirements and general principles of fish and shellfish nutrition.
3,5
4,0
4,5
5,0
AQF_1A_C21_W02
as knowledge of nutrients, their metabolism and the physiological role in the body.
2,0
3,0The student has a basic knowledge of nutrients, can characterize their metabolism and the physiological role in the body in a limited way.
3,5
4,0
4,5
5,0
AQF_1A_C21_W03
Has knowledge of the types and properties of feed components, their importance and the technology of producing fish and shellfish feed.
2,0
3,0Has a basic knowledge of the types and properties of feed components and their importance. He can discuss selected technologies of producing food for fish and crustaceans.
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C21_U01
The student performs basic chemical analyzes of fodder and fish body. He is able to calculate the values of basic breeding indicators and on their basis to formulate conclusions regarding the effects of nutrition. In addition, he should be able to properly balance feed in terms of both chemical composition and energy demand of hydrobionts.
2,0
3,0Student performs basic chemical analyzes of feed and fish body. Can calculate the values of basic breeding indicators and on their basis to formulate very simple conclusions about the effects of nutrition. He is able to properly balance simple feeds in terms of both chemical composition and energy demand of hydrobionts.
3,5
4,0
4,5
5,0

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
AQF_1A_C21_K01
Recognizes and understands the importance of ethical and social aspects related to the nutrition of hydrobionts.
2,0
3,0Recognizes the importance of the ethical and social aspects of fish and shellfish nutrition.
3,5
4,0
4,5
5,0
AQF_1A_C21_K02
Is aware of the impact of human activities in the field of fish and shellfish nutrition on the condition of the aquatic environment, cultured organisms and the dietary value of the product obtained.
2,0
3,0Has sufficient but limited awareness of the impact of human activities in the field of fish and crustacean nutrition on the condition of the aquatic environment, reared organisms and the dietary value of the product obtained.
3,5
4,0
4,5
5,0

Literatura podstawowa

  1. De Silva S.S., Anderson T.A., Fish Nutrition in Aquaculture, Chapman and Hall, London, 1995
  2. Guillaume J., Kaushik S., Bergot P., Metailler R., Nutrition and Feeding of Fish and Crustaceans, Springer, Praxis Publishing, Chichester, UK, 2001

Literatura dodatkowa

  1. Developments in Aquaculture and Fisheries Science, Elsevier, Amsterdam
  2. Aquaculture nutrition, Wiley-Blackwell, http://onlinelibrary.wiley.com/

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Discussion of the rules of behavior in the laboratory. Sampling rules for feed and fish tissue for analysis. Principles of performing analyzes along with the method of calculating the results. measurement errors.2
T-L-2Basic chemical analysis of feed and fish body. Determination of humidity and ash content in feed and tissue samples of fish.4
T-L-3Basic chemical analysis of feed and fish body. Determination of total protein content in samples of feed and fish tissues.4
T-L-4Basic chemical analysis of feed and fish body. Determination of crude fat content in samples of feed and fish tissues.4
T-L-5Calculation of breeding and nutrition indicators (task).4
T-L-6Component feed composition balancing2
T-L-7Recognition of raw materials for feed production organoleptic and qualitative assessment.2
T-L-8Review of feed for aquatic organisms.2
T-L-9Assessment of feed stability and their granulometry.2
T-L-10Fish feed production technology - presentation of a fish feed factory (field exercises).4
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Basic knowledge on the physiology of fish and shellfish digestion. Nutritional requirements of various ecological groups of fish (predators, herbivores, bentophages) and crustaceans.2
T-W-2Bioenergetics - basic terminology. Energy balance of food consumed. Energy requirements of fish and crustaceans.2
T-W-3Protein and amino acids - characteristics and importance in fish and shellfish nutrition.2
T-W-4Lipids and essential fatty acids (EFAs) - characteristics and role in fish and shellfish nutrition.2
T-W-5Carbohydrates - characteristics and importance in fish and shellfish nutrition.2
T-W-6Characteristics and importance of vitamins and micro- and macroelements in fish and crustacean nutrition.2
T-W-7Basic principles of feeding fish and crustaceans. Feeding fish larvae. Impact of nutrition on the growth rate and chemical composition of the fish body.2
T-W-8Vegetable feed components: role, chemical composition, market availability.2
T-W-9Feed components of animal origin (animal meal, fish meal) - characteristics, meaning, chemical composition, methods of production.2
T-W-10Non-energetic components and feed additives (dyes, binders, attractants).2
T-W-11Anti-nutritional substances in feed.2
T-W-12Technology for the production of granulated feed, flaking and other production methods for textured compound feed.2
T-W-13Production technology of extruded fish feed.2
T-W-14Rules for preparing feed recipes. Linear programming.2
T-W-15Legal regulations in the feed industry.2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Participation in classes.45
A-L-2Preparation for laboratory classes and tests.30
A-L-3Processing the results from the laboratory.6
A-L-4Reading the indicated literature and preparing a presentation.6
A-L-5Preparing the project.3
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Participation in classes30
A-W-2Preparation for the exam.30
A-W-3Own work with literature30
90
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C21_W01The student has knowledge of the nutritional requirements and principles of feeding fish (larvae, fry, adults) and crustaceans.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_W07Student has a general knowledge in the field of nutrients and knows the basis of the nutrition physiology of aquatic organisms. Student has a basic knowledge in the field of methods of feed production for aquatic organisms.
Cel przedmiotuC-1To acquaint students with selected issues regarding the principles of nutrition and nutritional needs of hydrobionts.
Treści programoweT-L-5Calculation of breeding and nutrition indicators (task).
T-W-1Basic knowledge on the physiology of fish and shellfish digestion. Nutritional requirements of various ecological groups of fish (predators, herbivores, bentophages) and crustaceans.
T-W-2Bioenergetics - basic terminology. Energy balance of food consumed. Energy requirements of fish and crustaceans.
T-W-3Protein and amino acids - characteristics and importance in fish and shellfish nutrition.
T-W-4Lipids and essential fatty acids (EFAs) - characteristics and role in fish and shellfish nutrition.
T-W-5Carbohydrates - characteristics and importance in fish and shellfish nutrition.
T-W-6Characteristics and importance of vitamins and micro- and macroelements in fish and crustacean nutrition.
T-W-7Basic principles of feeding fish and crustaceans. Feeding fish larvae. Impact of nutrition on the growth rate and chemical composition of the fish body.
Metody nauczaniaM-1Information lecture
M-2Didactic discussion related to the lecture
Sposób ocenyS-2Ocena podsumowująca: During the laboratory classes, knowledge is checked twice. The average of the obtained grades is the assessment summarizing the student's work in the laboratory.
S-3Ocena podsumowująca: The exam is conducted in writing and consists of three questions chosen randomly by the student. The final grade is the average of the three grades obtained for each question. Each of the partial answers must be given a positive grade.
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has a basic knowledge of the nutritional requirements and general principles of fish and shellfish nutrition.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C21_W02as knowledge of nutrients, their metabolism and the physiological role in the body.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_W07Student has a general knowledge in the field of nutrients and knows the basis of the nutrition physiology of aquatic organisms. Student has a basic knowledge in the field of methods of feed production for aquatic organisms.
Cel przedmiotuC-1To acquaint students with selected issues regarding the principles of nutrition and nutritional needs of hydrobionts.
Treści programoweT-W-2Bioenergetics - basic terminology. Energy balance of food consumed. Energy requirements of fish and crustaceans.
T-W-3Protein and amino acids - characteristics and importance in fish and shellfish nutrition.
T-W-4Lipids and essential fatty acids (EFAs) - characteristics and role in fish and shellfish nutrition.
T-W-5Carbohydrates - characteristics and importance in fish and shellfish nutrition.
T-W-6Characteristics and importance of vitamins and micro- and macroelements in fish and crustacean nutrition.
T-L-1Discussion of the rules of behavior in the laboratory. Sampling rules for feed and fish tissue for analysis. Principles of performing analyzes along with the method of calculating the results. measurement errors.
Metody nauczaniaM-1Information lecture
M-2Didactic discussion related to the lecture
Sposób ocenyS-2Ocena podsumowująca: During the laboratory classes, knowledge is checked twice. The average of the obtained grades is the assessment summarizing the student's work in the laboratory.
S-3Ocena podsumowująca: The exam is conducted in writing and consists of three questions chosen randomly by the student. The final grade is the average of the three grades obtained for each question. Each of the partial answers must be given a positive grade.
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has a basic knowledge of nutrients, can characterize their metabolism and the physiological role in the body in a limited way.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C21_W03Has knowledge of the types and properties of feed components, their importance and the technology of producing fish and shellfish feed.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_W07Student has a general knowledge in the field of nutrients and knows the basis of the nutrition physiology of aquatic organisms. Student has a basic knowledge in the field of methods of feed production for aquatic organisms.
Cel przedmiotuC-3Practical familiarization of students with the types of feed components and industrial feeds available on the feed market, and production technologies.
Treści programoweT-L-6Component feed composition balancing
T-L-7Recognition of raw materials for feed production organoleptic and qualitative assessment.
T-L-8Review of feed for aquatic organisms.
T-L-9Assessment of feed stability and their granulometry.
T-L-10Fish feed production technology - presentation of a fish feed factory (field exercises).
T-W-8Vegetable feed components: role, chemical composition, market availability.
T-W-9Feed components of animal origin (animal meal, fish meal) - characteristics, meaning, chemical composition, methods of production.
T-W-10Non-energetic components and feed additives (dyes, binders, attractants).
T-W-11Anti-nutritional substances in feed.
T-W-12Technology for the production of granulated feed, flaking and other production methods for textured compound feed.
T-W-13Production technology of extruded fish feed.
T-W-14Rules for preparing feed recipes. Linear programming.
T-W-15Legal regulations in the feed industry.
Metody nauczaniaM-3A show combined with an experience
M-6Production exercises
Sposób ocenyS-2Ocena podsumowująca: During the laboratory classes, knowledge is checked twice. The average of the obtained grades is the assessment summarizing the student's work in the laboratory.
S-3Ocena podsumowująca: The exam is conducted in writing and consists of three questions chosen randomly by the student. The final grade is the average of the three grades obtained for each question. Each of the partial answers must be given a positive grade.
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Has a basic knowledge of the types and properties of feed components and their importance. He can discuss selected technologies of producing food for fish and crustaceans.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C21_U01The student performs basic chemical analyzes of fodder and fish body. He is able to calculate the values of basic breeding indicators and on their basis to formulate conclusions regarding the effects of nutrition. In addition, he should be able to properly balance feed in terms of both chemical composition and energy demand of hydrobionts.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_U20Student is able to design feed formulation based on proximate composition and nutritional requirements. Student is able to perform simple characteristic of a feed and define feeding efficacy based on zootechnical indices from fish trail.
Cel przedmiotuC-2Acquisition by students of the ability to perform basic analyzes of the chemical composition of feed and fish tissues and the use of basic methods and calculation methods to determine the efficiency of farming. Developing skills in interpreting rearing results and correctly formulating conclusions.
Treści programoweT-L-5Calculation of breeding and nutrition indicators (task).
T-L-1Discussion of the rules of behavior in the laboratory. Sampling rules for feed and fish tissue for analysis. Principles of performing analyzes along with the method of calculating the results. measurement errors.
T-L-6Component feed composition balancing
T-L-7Recognition of raw materials for feed production organoleptic and qualitative assessment.
T-L-9Assessment of feed stability and their granulometry.
T-W-14Rules for preparing feed recipes. Linear programming.
T-L-2Basic chemical analysis of feed and fish body. Determination of humidity and ash content in feed and tissue samples of fish.
T-L-3Basic chemical analysis of feed and fish body. Determination of total protein content in samples of feed and fish tissues.
T-L-4Basic chemical analysis of feed and fish body. Determination of crude fat content in samples of feed and fish tissues.
Metody nauczaniaM-4Computer programmed methods
M-5Laboratory exercises: chemical and physical analyzes
M-7Project method
Sposób ocenyS-1Ocena formująca: Correct calculation of the design task with the correct interpretation of the results. Correct (within the error limits) performance of chemical determinations of the body composition of fish and feed.
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student performs basic chemical analyzes of feed and fish body. Can calculate the values of basic breeding indicators and on their basis to formulate very simple conclusions about the effects of nutrition. He is able to properly balance simple feeds in terms of both chemical composition and energy demand of hydrobionts.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C21_K01Recognizes and understands the importance of ethical and social aspects related to the nutrition of hydrobionts.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_K02Student behaves in a professional manner, follows the professional ethical rules and respects the diversity of views and cultures.
Cel przedmiotuC-2Acquisition by students of the ability to perform basic analyzes of the chemical composition of feed and fish tissues and the use of basic methods and calculation methods to determine the efficiency of farming. Developing skills in interpreting rearing results and correctly formulating conclusions.
Treści programoweT-W-1Basic knowledge on the physiology of fish and shellfish digestion. Nutritional requirements of various ecological groups of fish (predators, herbivores, bentophages) and crustaceans.
Metody nauczaniaM-2Didactic discussion related to the lecture
Sposób ocenyS-4Ocena podsumowująca: Social competences are not assessed
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Recognizes the importance of the ethical and social aspects of fish and shellfish nutrition.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięAQF_1A_C21_K02Is aware of the impact of human activities in the field of fish and shellfish nutrition on the condition of the aquatic environment, cultured organisms and the dietary value of the product obtained.
Odniesienie do efektów kształcenia dla kierunku studiówAQF_1A_K04Student is able to assess risks and to evaluate results of actions related to aquaculture and fisheries activities.
Cel przedmiotuC-2Acquisition by students of the ability to perform basic analyzes of the chemical composition of feed and fish tissues and the use of basic methods and calculation methods to determine the efficiency of farming. Developing skills in interpreting rearing results and correctly formulating conclusions.
Treści programoweT-W-1Basic knowledge on the physiology of fish and shellfish digestion. Nutritional requirements of various ecological groups of fish (predators, herbivores, bentophages) and crustaceans.
T-W-2Bioenergetics - basic terminology. Energy balance of food consumed. Energy requirements of fish and crustaceans.
T-W-3Protein and amino acids - characteristics and importance in fish and shellfish nutrition.
T-W-4Lipids and essential fatty acids (EFAs) - characteristics and role in fish and shellfish nutrition.
T-W-5Carbohydrates - characteristics and importance in fish and shellfish nutrition.
T-W-6Characteristics and importance of vitamins and micro- and macroelements in fish and crustacean nutrition.
T-W-7Basic principles of feeding fish and crustaceans. Feeding fish larvae. Impact of nutrition on the growth rate and chemical composition of the fish body.
Metody nauczaniaM-2Didactic discussion related to the lecture
Sposób ocenyS-4Ocena podsumowująca: Social competences are not assessed
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Has sufficient but limited awareness of the impact of human activities in the field of fish and crustacean nutrition on the condition of the aquatic environment, reared organisms and the dietary value of the product obtained.
3,5
4,0
4,5
5,0