NTRCA college written syllabus

E:\NTRCA\Exam\17th Exam'20\Written\Syllabus\Written_College level_17th Exam-2020 (1-52 code) (Main).doc    73 
পলদর িাম: প্রভাষক  
Subject: Fisheries 
Code: 438 
Total marks: 100 
 
1. Fish Biology and Breeding Management (grm¨ Rxewe`¨v I cÖRbb e¨e¯’vcbv) 
(a) Morphology and classification of fish and shrimp (b) Biology of fish and shellfish (Age, 
sex, maturity, fecundit y and natural breeding of different species) b) Fish biodiversity and 
conservation (c) Selection as breeding program (d) Hybridization, genetic drift and 
inbreeding (e) Brood stock management (f) Components of fish hatchery: hatchery proper 
(spawning and i ncubation facilities), brood rearing ponds, nursery ponds etc. (g) Hatchery 
operation (h) Larvae and fry rearing (i) Breeding of aquarium fish  (j) Transportation of live 
fish (k) Layout of a typical carp hatchery and a shrimp hatchery. 
 
2. Aquaculture (grm¨ Pvl) 
(a) Principle of aquaculture (b) Aquaculture systems (extensive/traditional, improved 
traditional, semi-intensive and intensive culture;  monoculture, polyculture, composite culture 
and integrated aquaculture; pond, tank, raceway, cage and pen cult ure) (c) Selection of sites, 
design and construction of fish pond and aquafarms (d) Water quality for aquaculture (e) 
Preparation and Management of ponds (f) Selection and stocking of fish (g) Nutrition and 
feeding (h) Nursery Management (i) Microalgae and  live food culture (j) Ornamental fish 
rearing (k) Fish parasites and disease control (l) Harvesting and marketing of fish (m) 
Aquaculture economics.  
 
3. Open water Fisheries Management (Db¥y³ Rjvk‡q grm¨ e¨e¯’vcbv) 
(a) Fisheries resources (b) Aquatic Env ironment (c) Freshwater, marine and estuarine 
ecology: Ecosystem and its components, food chain and trophic levels, primary and 
secondary productivity (d) Concept of species, community, population and stock (e) 
Assessment of stocks (f) Mortality, growth an d recruitment (g) Fish population dynamics (h) 
Objectives and ways of fisheries management (banning of fishing, fish sanctuary, MPA, beel 
nursery, community based management etc.)  (i) Fishing gears and crafts (j) Commercial 
fishing methods and fishing grounds (k) Fish acts and regulation. 
 
4. Fish Processing and Quality Control (grm¨ cÖwµqvRvZKiY I gvb wbqš¿Y) 
(a) Fish spoilage and principles of fish preservation (b) Handling, transportation and 
distribution of fish (c) Methods of fish curing and processin g: Chilling, freezing, canning, 
drying, salting, smoking, fermenting and pickling (d) Fishery products and by-products (FPC, 
fish meal, fish oils, fish silage etc.) etc. (e) Planning and design of cold storage and fish 
processing plant (f) Chemical composition and nutritional values of fish and fish products (g) 
Quality control methods of fish and fishery products (SOP, SSOP, HACCP, fish inspection 
etc.) (h) Sanitation and hygiene of fish processing plants (i) International code of hygiene 
practice for fish processing.