Fish Hatchery Management - fisheries & aquaculture

HATCHERYOPERATIONS 115Water(l) Volume in cubic feet for each rearing unit and for the entirehatchery.(2) Gallons per minute and cubic feet per hour flow into each unit andfor the entire hatchery.(3) Rate of change for each unit and for the total hatchery.(4) Temperature.(5,) Water quality.Mortalit!(l) Fish or eggs actually collected and counted (daily pick-off).(2) Unaccountable losses (predation, cannibalism) determined by comparisonof periodic inventories.Food and Diet(1) Composition.(Z) Cort per pound of feed and cost per pound of fish gained.(3) Amount of food fed as percentage of fish body weight.(4) Pounds of food fed per pound of fish produced (conversion).Fish(t) W"igtrt and number of fish and eggs on hand at the beginning andend of accounting period.(Z) fi.n and eggs shipped or received.(3) Gain in weight in pounds and percentage.(+) Out" eggs were taken, number per ounce, and source.(S) Oate of first feeding of fry.(6) Number per pound of all lots of fish.(7) Data on broodstock.Disease(l) Occurrence, kind, and possible contributing factors.(2) Type of control and results.Cosls (other than fish food) :(l) Maintenance and operation.(2) Interest and depreciation on investment.(3) Analysis of all cost and production records.