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Manual on the Production ,Use of Live Food for Aquaculture

Rome, 1996 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. | Manual on the Production and Use of Live Food for Aquaculture Table of Contents FAO FISHERIES TECHNICAL PAPER 361 Edited by Patrick Lavens and Patrick Sorgeloos Laboratory of Aquaculture and Artemia Reference Center University of Ghent Ghent Belgium Food and Agriculture Organization of the United Nations Rome 1996 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country territory city or area or of its authorities or concerning the delimitation of its frontiers or boundaries. M-44 ISBN 92-5-103934-8 All rights reserved. No part of this publication may be reproduced stored in a retrieval system or transmitted in any form or by any means electronic mechanical photocopying or otherwise without the prior permission of the copyright owner. Applications for such permission with a statement of the purpose and extent of the reproduction should be addressed to the Director Information Division Food and Agriculture Organization of the United Nations Viale delle Terme di Caracalla 00100 Rome Italy. FAO 1996 Table of Contents PREPARATION OF THIS DOCUMENT 1. INTRODUCTION 2. MICRO-ALGAE 2.1. Introduction 2.2. Major classes and genera of cultured algal species 2.3. Algal production 2.3.1. Physical and chemical conditions 2.3.1.1. Culture medium nutrients 2.3.1.2. Light 2.3.1.3. pH 2.3.1.4. Aeration mixing 2.3.1.5. Temperature 2.3.1.6. Salinity 2.3.2. Growth dynamics 2.3.3. Isolating obtaining and maintaining of cultures 2.3.4. Sources of contamination and water treatment 2.3.5. Algal culture techniques 2.3.5.1. Batch culture 2.3.5.2. Continuous culture 2.3.5.3. Semi-continuous culture 2.3.6. Algal production in outdoor ponds 2.3.7. Culture of sessile micro-algae 2.3.8. Quantifying algal biomass 2.3.9. Harvesting and preserving micro-algae 2.3.10. Algal production cost 2.4. Nutritional .