Warm water

The yellow coloration in catfish fillets caused by carotenoids does not affect flavor, but many consumers see the yellowish fillets as inferior. Taken from the Global Aquaculture Advocate, a Global Aquaculture Alliance publication.

Lab studies with channel catfish and rainbow trout have found that phytogenic feed additives can help improve weight gain, feed conversion and immunity to disease. A pond study in Mississippi, USA, by Brian C. Peterson, USDA, et al compared the performance of …

F.F. Khalil, Ahmed Ismail Mehrim and Montaha E.M. Hassan, Al-Mansoura University, Egypt, have evaluated the effects of graded levels of a new commercial probiotic, Hydroyeast Aquaculture, on both sexes of adult Nile tilapia. The probiotic was found to be usefu…

In an indoor feeding trial of Nile tilapia fish fry, A.M. Abdelhamid, Al-Mansourah University, Egypt and A.A.A. Soliman, National Institute of Oceanography and Fisheries, Egypt found that guava tree leaves meal (GTLM) and camphor tree leaves meal (CTLM) both h…

This factsheet by the Southern Regional Aquaculture Center (SRAC) gives information on what feeds and feed ingredients should be used for channel catfish.

For a variety of reasons, many humans choose to adopt children. More surprisingly, adoption is fairly widespread in the animal kingdom, even though it would seem to counteract the basic premise of Darwins theory of evolution, which suggests that animals should…

Commercial diets for channel catfish (Ictalurus punctatus) are typically composed of protein and energy sources of plant origin supplemented with lysine, vitamins, and minerals. A small amount of animal protein may be included. The predominant protein source i…

There has been increasing interest in growing hybrid catfish (female channel catfish Ictalurus punctatus male blue catfish I. furcatus) in Mississippi and the Southeastern region of the United States. Data presented in this report evaluate dietary protein leve…

The high value of fresh tuna is largely attributed to the red colour and firm but tender texture of the thin pieces of raw flesh served as sushi or sashimi. A range of factors has been reported to affect the colour and visual appearance of the tuna flesh, alon…