{"id":9818,"date":"2013-11-10T17:01:36","date_gmt":"2013-11-10T15:01:36","guid":{"rendered":"http:\/\/fishconsult.org\/?p=9818"},"modified":"2019-08-12T14:48:57","modified_gmt":"2019-08-12T12:48:57","slug":"live-fish-handling-updated-2013-version","status":"publish","type":"post","link":"https:\/\/fishconsult.org\/?p=9818","title":{"rendered":"Live fish handling (Updated 2013 version)"},"content":{"rendered":"

This lecture was delivered in \u201cFish Culture Development\u201d training course during October 2013. This 10-week international training course is annually hosted by the Egyptian International Centre for Agriculture (EICA).<\/span><\/p>\n

The lecture addresses key handling issues related to aquaculture practices including:<\/p>\n

Stocking (thermal acclimation, pH acclimation, salinity acclimation, osmosis, doubtful shipments, enumeration)<\/p>\n

Sampling (sampling frequency, sampling methods and gears, sampling size)<\/p>\n

Harvesting (selective harvesting, harvest methods, draining, stress and fish quality)<\/p>\n

Grading (hand grading, automated grading, importance of grading, types of graders)<\/p>\n

Marking (reasons of marking, group marking, individual marking, branding, body cavity tags)<\/p>\n

Anesthesia (levels of anesthesia, anesthetics, doses, induction of anesthesia, MS222, withdrawal period)<\/p>\n

Hatchery operations (broodstock acquisition, electrofishing, trapping, egg stripping, ringer solution, micropyle, fertilizing solution, incubation, influencing factors, fry nursing)<\/p>\n

Transportation (physical parameters, water quality, Bohr effect, tank transport, insulation, plastic bags, safe transport, loading rates, reducing water temperature, added substances during fish transport)<\/p>\n

http:\/\/fishconsult.org\/wp-content\/uploads\/2013\/11\/Live_Fish_Handling_Updated_2013_version.pdf<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This lecture was delivered in \u201cFish Culture Development\u201d training course during October 2013. This 10-week international training course is annually hosted by the Egyptian International Centre for Agriculture (EICA). The lecture addresses key handling issues related to aquaculture practices including: Stocking (thermal acclimation, pH acclimation, salinity acclimation, osmosis, doubtful shipments, enumeration) Sampling (sampling frequency, sampling … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[17,11,4537,1899],"tags":[4257,4269,45,4268,40,4261,1994,4266,4264,4267,41,910,4270,4259,4260,4271,4273,1108,4262,1109,4263,832,4272,4258,3316,4265,3627],"class_list":["post-9818","post","type-post","status-publish","format-standard","hentry","category-aaelgamal","category-english","category-lectures","category-lectures-and-bites","tag-acclimation","tag-anesthetics","tag-bohr-effect","tag-branding","tag-electrofishing","tag-enumeration","tag-grading","tag-group-marking","tag-harvest-methods","tag-individual-marking","tag-levels-of-anesthesia","tag-micropyle","tag-ms222","tag-osmosis","tag-remote-acclimation","tag-ringer-solution","tag-safe-fish-transport","tag-sampling-frequency","tag-sampling-methods","tag-sampling-size","tag-selective-harvesting","tag-stress","tag-tank-insulation","tag-thermal-shock","tag-trapping","tag-types-of-graders","tag-withdrawal-period","item-wrap"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t