Tilapia in Intensive Co-Culture

ISBN-13: 9781118970669 / Angielski / Twarda / 2017 / 368 str.

Perschbacher, Peter W.

Opis

Intensive tilapia co-culture is the commercial production of various species of tilapia in conjunction with one or more other marketable species. Tilapia are attractive as a co-cultured fish because of their potential to improve water quality, especially in penaeid shrimp ponds, by consuming plankton and detritus and by altering pathogenic bacterial populations while increasing marketable production. Following introductory chapters covering ecological aspects of co-culture, tilapia feeding habits, historical use, and new models, Tilapia in Intensive Co-Culture is divided into co-culture in freshwater and marine environments. Co-culture core information is presented on Vibrio control, high-rate aquaculture processes, aquaponics, tilapia nutrient profile, and tilapia niche economics and marketing in the U.S, and with carp, catfish, freshwater and marine shrimp in the Americas, the Middle East, and Asia. Tilapia in Intensive Co-Culture is the latest book in the prestigious World Aquaculture Society (WAS) Series, published for WAS by Wiley Blackwell. It will be of great use and interest to researchers, producers, investors and policy makers considering tilapia co-culture in terms of environmental and economic sustainability.

Spis treści

List of Contributors ix

Foreword xi

Randall Brummett

Preface xv

Chapter 1. Ecological Basis of Tilapia Co–culture Systems 1
Ana Milstein and Martha Hernández

Chapter 2. Tilapia Feeding Habits and Environmental Tolerances 25
Robert R. Stickney

Chapter 3. Historical Use of Tilapia in Intensive Co–culture 36
Peter W. Perschbacher

Chapter 4. New Models and Rationales 50
Robert R. Stickney, Peter W. Perschbacher, and Nick Parker

Chapter 5. Sustainability Needs and Challenges: Marine Systems 71
Robert R. Stickney and Robert W. Brick

Chapter 6. Luminous Vibrio and the Greenwater Culture of the Tiger Shrimp Penaeus monodon with Tilapia 81
Gilda D. Lio–Po

Chapter 7. Tilapia Shrimp Polyculture 94
Kevin M. Fitzsimmons and Erfan Shahkar

Chapter 8. Sustainability Needs and Challenges: Freshwater Systems 114
Peter W. Perschbacher

Chapter 9. Pond Co–culture with Catfish Research in the Americas, with Emphasis on Cage–Confined Tilapia 129
Peter W. Perschbacher

Chapter 10. Tilapia Co–culture in Cages and In–pond Raceways 148
Michael Masser

Chapter 11. Tilapia Macrobrachium Polyculture 156
Michael B. New and Wagner C. Valenti

Chapter 12. Tilapia in High–Rate Aquaculture Processes 186
David E. Brune

Chapter 13. Tilapia Co–culture in Egypt 211
Abdel–Fattah M. El–Sayed

Chapter 14. Tilapia Co–culture in Israeli Fishponds and Reservoirs 237
Ana Milstein

Chapter 15. Aquaponics 246
Rebecca L. Nelson

Chapter 16. Nutrient Profiles of Tilapia 261
Ioannis T. Karapanagiotidis

Chapter 17. The Economics of Small–Scale Tilapia Aquaculture in the United States 306
Siddhartha Dasgupta and Richard C. Bryant

Appendix 1. Field Key to the Commonly Cultured Tilapias, with Species Synopses 319
Peter W. Perschbacher

Appendix 2. World Hybrid Tilapia Literature 1980 2014 324
Frank J. Schwartz

Scientific Names Index 333

Topical Index 335

Color Plates appear after page 318

Blurb

Intensive tilapia co–culture is the commercial production of various species of tilapia in conjunction with one or more other marketable species. Tilapia are attractive as a co–cultured fish because of their potential to improve water quality, especially in penaeid shrimp ponds, by consuming plankton and detritus and by altering pathogenic bacterial populations while increasing marketable production.

Following introductory chapters covering ecological aspects of co–culture, tilapia feeding habits, historical use, and new models, Tilapia in Intensive Co–Culture is divided into co–culture in freshwater and marine environments. Co–culture core information is presented on Vibrio control, high–rate aquaculture processes, aquaponics, tilapia nutrient profile, and tilapia niche economics and marketing in the U.S, and with carp, catfish, freshwater and marine shrimp in the Americas, the Middle East, and Asia.

Tilapia in Intensive Co–Culture is the latest book in the prestigious World Aquaculture Society (WAS) Series, published for WAS by Wiley Blackwell. It will be of great use and interest to researchers, producers, investors and policy makers considering tilapia co–culture in terms of environmental and economic sustainability.

About the Editors
Peter W. Perschbacher is retired Associate Professor of Aquaculture and Fisheries at the University of Arkansas at Pine Bluff, USA. 
Robert R. Stickney is Professor Emeritus Oceanography and former Sea Grant Director at Texas A & M University in College Station, USA.