Publisher's Synopsis
The aquaculture industry is now the single fastest growing food production process in the world, and this is partly because fish is less expensive to produce. The worldwide consumption of fish and fish products has continued to escalate in the last few decades as the population increases and the realization that fish is an excellent protein. This book focuses on fish diseases and disorders, which is an outcome of a tremendous volume of research conducted on parasites, especially those that cause morbidity and mortality in fish. Research on the health benefits of fish and omega-3 polyunsaturated fatty acid (n-3 puFa) intake has increased substantially since the 1970s. Fish consumption is the major source of long-chain n-3 puFas, namely, eicosapentaenoic acid (epa) and docosahexaenoic acid (Dha), in the Western diet and is often used as a proxy measure for n-3 puFa status, which requires more invasive and expensive methods to measure directly. While numerous studies have evaluated fish consumption as a beneficial exposure, only a few have examined the characteristics associated with frequent vs. infrequent fish consumption. This book will help in the identification of new areas of research, in the development of expertise in our younger generation of scientists, and in the application of new technologies to better understand these pathogens and to devise strategies to minimize their impact on fish health and that this will also serve to highlight the relevance and importance of our discipline to the aquaculture industry. It is intended that the book will prove to be a useful reference to the students and researchers of aquaculture. -
