Fish is consumed as a food by many species, including humans. It has been an important source of protein and other nutrients for humans throughout recorded history.The anatomy and functions of the major organs and systems in the fishes, which affect their nutrition. The sensory organs are important in fish nutrition, as the fishes use these organs to locate and investigate the acceptability of any food or feed in the environment. The oral or buccal cavity is the area where food is first consumed by the fish. The structures that aid in capture and retention of food are the taste buds, teeth, gill rakers, tongue, and esophagus. The organs that are the sites of digestion include the posterior esophagus , stomach (in gastric species) or intestinal bulb (in agastric species), upper and lower intestine, and pyloric ceca. Supportive digestive organs are the pancreas, gallbladder, and liver. Four distinct layers of tissue can be found in digestive organs of fish and other vertebrates. These layers, starting from the lumen and working outward, are the mucosa, submucosa, muscularis, and serosa. The process of digestion is a coordinated combination of physical, chemical, and enzymatic activities that begins as soon as food is taken into the mouth and ends when feces are excreted from the anus.
Related Journals of Fish Nutrition
Journal of Fisheries Livestock Production,Journal of Fish Biology, Reviews in Fish Biology and Fisheries, Fish Physiology, Fish Physiology and Biochemistry, Aquaculture Nutrition, Pakistan Journal of Nutrition.
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