Читать книгу Clinical Guide to Fish Medicine - Группа авторов - Страница 155

Commercially harvested fish (particularly capelin, herring, mackerel, smelt, and silversides) and invertebrates (particularly mollusks and crustaceans) are commonly fed to fish in zoos and aquariums. It is essential to consider the wild‐type diet and feeding ecology of the target species when making seafood choices. For example, fatty fish (e.g. herring, mackerel, sprat) should not be fed to macro‐invertebrate or bottom‐foraging species (e.g. dasyatid rays). Sustainability of food sources should also be considered. Commercially obtained seafood should be of a quality intended for human consumption.

It is important to offer freshwater‐based food to freshwater fish and marine‐based seafood to marine fish. This distinction may seem trivial, but the essential fatty acids (DHA, EPA, and AA) and the ratio of omega‐3:omega‐6 fatty acids of freshwater and marine fish vary greatly due to the respective phytoplankton sources at the base of the food web. For example, studies on juvenile seahorses (Hippocampus sp.) suggested that they have a high requirement for DHA which may not be met by freshwater mysid shrimp, compared to saltwater mysid shrimp (Chang and Southgate 2001).

It is important to avoid feeding herbivorous fish a diet containing seafood, as this can exceed their protein and lipid requirements, leading to fat deposition in muscle, around the coelomic organs, and/or in the liver.