FISH CELL AND TISSUE CULTURE
By
Francis Mckenzie
Preface
Fish cells are comparable to mammalian cells in their response to freezing and storage at ultra-low temperatures, but like all poikilothermic animal cells, their rate of metabolism can be manipulated with temperature control.
The principal use of fish cell cultures-particularly of cell lines-is in virology. Cultures are widely used in fish health inspection and certification operations, in research, and in diagnostics. Fish cell lines are used to produce the quantities of virus needed for molecular and biophysical research, for preparation of antisera, and for production of live and killed fish virus vaccines.
Fish Culture will be the indispensable source of information for all those actively engaged in the study of freshwater fish culture and other related topics. It also includes current informations for students, research workers, fishery officers, entrepreneaur, progressive fish culturists, and farm managers concerned with fish production froma freshwater resources.
With growing interest in cellular agriculture as a means to address public health, environmental, and animal welfare challenges of animal agriculture, the concept of producing seafood from fish cell- and tissue-cultures is emerging as an approach to address similar challenges with industrial aquaculture systems and marine capture. Cell based seafood-as opposed to animal-based seafood-can combine developments in biomedical engineering with modern aquaculture techniques.
In contrast to aquaculture which involves the cultivation of aquatic life within controlled environments or the commercial production of certain aquatic species by managing the major part of their life history under strict control, culture-based fisheries increase production in natural environments by controlling a part of the life history of certain species and transplanting or releasing their seed or fry into the open waters. The
juvenile fish, which are produced in hatcheries and are released into fresh-, brackia or marine waters, are allowed to propagate or grow on natural foods until they reach harvestable size.
Nonetheless, culture-based fisheries have been increasingly resorted to as means of enhancing the fishery resources, replenishing natural stocks whose populations have declined through over-exploitation or environmental degradation, or simply maximizing the productivity of a water body, be it an open bay, a coastal lagoon, or a freshwater reservoir. Their adoption or application on an expanded scale has in fact been identified as a high-priority item in the agenda for development in a number of regions in the world in the coming years. The major types of culture-based fisheries include: (i) sea/ ocean ranching as practised in Japan with various marine finfishes and the Kuruma prawn, and in the Pacific Ocean and Baltic Sea with salmon; (ii) coastal lagoon farming. as exemplified by valliculture in the Mediterranean; (iii) stocking and restocking in freshwater lakes and reservoirs; and (iv) floodplain fisheries management.
Biochemical genetic markers have been increasingly used for inferences on the population genetic structure of various fish, but little attention has been paid to relative differences in the distribution of variability within species in different groups of fish. Worldwide, fisheries provide a source of employment for millions of people and a source of protein for billions. The management of fisheries is therefore a critical activity. This book is provides an overview of the techniques for the preparation and maintenance of fish cell cultures and also presents a more comprehensive view or u broad range of current and potential uses of such cell cultures.
Contents
Chapter1 Culture- based Fisheries Aquaculture
Chapter2 Cell Culture in Aquaculture
Chapter3 Embryonic and Genetic Manipulation in Fish
Chapter4 Fisheries Developments in Biotechnology
Chapter5 Fish Culture
Chapter6 Fish Pond Culture
Chapter7 Systems of Fish Culture
Chapter8 Fish Farming and Culture
Chapter9 Freshwater Fish Culture
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