Module 6 - Nutrition and Reproduction

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Introduction

  • Introduction

Nutrition Contents

  • Nutrition

Nutrition Chapter 1

  • Nutrition Chapter 1

  • Protein

  • Carbohydrates

  • Lipids

Nutrition Chapter 2

  • Nutrition Chapter 2

  • Vitamins

  • Fat Soluble Vitamins

  • Water Soluble Vitamins

  • Miscellaneous Nutrients

  • Minerals

  • Calcium and Phosphorus

  • Sodium, Potassium and Chloride

  • Iron

  • Iodine

Nutrition Chapter 3

  • Nutrition Chapter 3

  • Food digestion and absorption - Anatomy

  • Enzymes

  • Stomach

  • Intestine

  • Pancreas

  • Digestion

  • Portal Blood System and the Liver

Nutrition Chapter 4

  • Metabolism and Stages of Nutrient Requirement

  • Metabolic Rates

  • Stages of Nutrition

Chapter 5

  • Nutrition Chapter 5

  • Types of Food

  • Fresh Food

  • Frozen Food

  • Commercial Food

  • Live Food

  • Gel Foods

  • Seafood Sustainability

Nutrition Chapter 6

  • Nutrition Chapter 6

  • Live Food Production

  • Wild Collection

  • Laboratory Culture

  • Bioencapsulation

Nutrition Chapter 7

  • Nutrition Chapter 7

  • Fresh Food

  • Frozen Food

  • Commercial Food

  • Aflatoxicosis

  • Live Food

  • Frozen Mysid Protocol

Nutrition Chapter 8

  • Nutrition Chapter 8

  • Food Preparation and Handling

Nutrition Chapter 9

  • Nutrition Chapter 9

  • Feeding and Feed Rates

  • Vitamin and Mineral Supplements

  • Other Supplementation

  • Training

Nutrition Chapter 10

  • Nutrition Chapter 10

  • Nutrition and the Immune System

  • Vitamin C

  • Algal Supplements

  • Beta-Glucans

  • Probiotics

Nutrition References

  • Nutrition References

Reproduction Contents

  • Reproduction Contents

Reproduction References

  • Reproduction References

Reproduction Chapter 1

  • Reproduction Chapter 1

  • Female Anatomy

  • Male anatomy

  • Sexual dimorphism

Reproduction Chapter 2

  • Reproduction Chapter 2

  • The Hypothalamic-Pituitary-Gonadal Axis

  • Hypothalamus

  • Pituitary Gland

  • Gonads

Reproduction Chapter 3

  • Reproduction Chapter 3

  • Female Reproductive Function

Reproduction Chapter 4

  • Reproduction Chapter 4

  • Male Reproductive Function

Reproduction Chapter 5

  • Reproduction Chapter 5

  • Sex Determination

  • Genotypic sex determination

  • Environmental sex determination

  • Life histories

  • Oviparity

  • Viviparity

Reproduction Chapter 6

  • Reproduction Chapter 6

  • Environmental effects on reproduction

  • Cues for reproduction

  • Pre-Spawning

  • Spawning

  • Embryonic and larval development

Reproduction Chapter 7

  • Reproduction Chapter 7

  • Reproduction in the captive setting

  • Factors influencing captive reproduction

  • Assisted reproduction

  • Gynogenesis and Androgenesis

  • Polyploidy

  • Selective Breeding

Test Your Knowledge

  • Quiz Locked

The basics of nutrition - protein, carbohydrates, fats, vitamins and minerals. What they are and why they are important? Types of foods, including live foods and their production. Covers food acquisition, storage, preparation and handling. Will also address target feeding of specimens in a mixed species display. The importance of nutrition on the immune system. Reproduction and basic genetics.

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