History of early diet development in fish culture, 1000 B.C. to A.D. 1955

Abstract

This paper traces the observations and speculations of early fish culturists as they sought to define the feeds necessary to keep hatchery fish alive. Although prescientific ideas about feeding fish existed in Egypt and China over three millennia ago, it was not until the 1700s that scientific studies of feeding and digestion by fish were documented. Aside from several books that provided early anecdotal accounts of feeds and feeding, much of the technical literature up to the 1930s is found in a few journals and relatively obscure bulletins. Such was the state of knowledge regarding the feeding of fish until about 1927 when Clive McCay, a professor at Yale University, and Abram Tunison, a hatchery worker, began some part‐time research on the nutritional requirements of trout at Connecticut's Burlington Fish Hatchery. In June 1932, these men founded an experimental hatchery, designed to study the nutrition, feeds, and feeding of fish, at Cortland, New York; this hatchery was operated under the auspices of the federal Bureau of Fisheries, the Conservation Department of New York State, and Cornell University. Over the next 25 years, it was research from this hatchery as well as from other federal, state, and university facilities that led to the development of purified test diets and the identification of the (unknown) growth factors in fresh meat, both essential criteria for scientific diet formulation, The first nutritionally complete diets appeared about 1955.