Odisha Civil Services Examination Syllabus
OPSC Optional Paper - Fishery Science
PAPER-I.
Section-A
1. General Fisheries: Role of fisheries and aquaculture in Indian economy and human health. Fisheries resources of India. Utilization of different aquatic resources for fish production. Geographical distribution of fishes in India. Fisheries education and research in India. Organisational setups in fisheries development at national and international context. Frontier research and global scenario in fisheries and aquaculture. Growth and development of fisheries and aquaculture during different plan periods in India; Fisheries and Aquaculture Regulatory Acts. Disaster awareness related to fisheries and aqua culture.
2. Fishery Biology and Resource Management :
2 .1. Systematics: Classification and taxonomical characteristics of commercially important freshwater, brackish water and marine fishes of Orders Lamniformes, Rajiformes, Torpediniformes, Cypriniformes, Salmoniformes, Siluriformes, Clupeiformes, Anguilliformes, Perciformes (family-Mugilidae, Centropomidae, Serranidae, Teraponidae, Sillaginidae, Carrangidae, Gerridae, Leognathidae, Sciaenidae, Polynemidae, Gobiidae, Scrombridae, Scromberomoidae, Thunnidae, Cichlidae, Stromatidae, Trichiuridae, Anabantidae, Nemipteridae) and shellfishes of Orders Anostraca, Notostraca, Diplostraca, Podocopa, Cladocera, Calanoida, Harpacticoida, Cyclopoida, Caligoida, Thoracica, Acrothoracica, Stomatopoda, Isopoda, Decapoda, Natantia, Raptantia, Macrura, Anomura, Scaphopoda, Pelecypoda, Gastropoda, Cephalopoda, Penaeidae, Palaemonidae, Pandalidae, Sergestidae, Hippolytidae.
2.2 Anatomy and physiology: Anatomy and physiology of cartilaginous fish
(scoliodon,) bony fishes (Carps, Murrels, Catfish, Seebass), and shell fishes (prawn, shrimp, crab, squids, cuttlefish, lamellidens, mussels) with particular reference to their skeletal, digestive, circulatory, respiratory, excretory, reproductive and nervous system.
Osmoregulation and migration. Feeding and breeding habits of commercially important finfishes and shellfishes. Age and Growth-growth curve, absolute and relative growth, isogonic and heterogonic growth, Walford growth transformation.
2.3. Reproductive Biology and Endocrinology: Sex ratio, A g e and size at maturity, maturity stages, gonadosomatic index, fecundity, d evelopment of gametes, vitellogenesis structure of sperm and ovum, types of egg, spawning and developmental biology of commercially important finfishes and shellfishes (bonyfish, prawn, shrims and craps)
Natural breeding. Seasonality, parental care, and mechanism of hatching. Modes of reproduction, secondary sexual characters and maturation process. Endocrine glands.-
Pituitary, thyroid, interrennal, corpuscles of ukaryot, ultimobranchial, gonads, hypothalmo –hypophysial complex, X and Y organ.
2.4. Fisheries Resource: Marine and Inland capture fishery resources of India. Catch statistics, conservation. Fisheries of major riverine systems, estuaries, reservoirs and lakes of India. Cold water fisheries of India. Potential marine fishery resources of the
Exclusive Economic Zone of India; Major exploited marine fisheries of India.
Conservation and management of marine fishery resources, Socioeconomic issues.
Definition of population dynamics. Catch per unit effort, Catchability coefficient,
Mortality-determination of Total, Natural & Fishing, Recruitment. Concepts of maximum sustainable yield and maximum economic yield. Application remote sensing in fisheries;
Potential fishing zones; Estimation of total catch based on catch and effort data. Single census and multiple census methods of stock assessment. Population models. Marking and tagging techniques. Fisheries regulations (Fleet regulation, mesh regulation, closed seasons, catch quota regulation etc.).
3. Biochemistry and Microbiology:
3.1. Biochemistry: Cell. Structure and function of bimolecules – Amino acids and peptides, Enzymes, Vitamins, Carbohydrate, Protein, Lipid. Metabolism of carbohydrates–ATP cycles, Glycolysis, C itric Acid cycles, Electron Transport, Oxidative phosphorylation. Oxidation of fatty acids and Amino acids. Biosynthesis of carbohydrate, lipid, Amino acids and nucleotides. DNA –structure, Replication and transcription.
Protein synthesis. Genetic recombination; C loning; buffers; Normal solutions.
Estimation of Protein Lipid, Carbohydrate, Minerals, Trimethyl Amine, Volatile base nitrogen, Total Nitrogen, Non protein nitrogen, Peroxide value, Free fatty acid, Thio barbituric acid value. Spectrophotometry; Chromatography; Electrophoresis; Immuno chemical assay.
3.2. Microbiology: Scope and history of microbiology, Microscopes and microscopyOptical and electron, staining techniques, wet mount and hanging drop preparations.
Procaryotic and ukaryotic cells. Morphplogy, ultra structure, nutrition, growth and reproduction of bacteria, virus, fungi and algae. Control of microorganisms-physical and chemical agents, antibiotics and chemotherapeutics. Bacteriological media. Cultivation and culture characteristics of bacteria. Biochemical, serological and molecular tests f o r identification of bacteria. Host-microbe interaction-process of infections. Immunitynatural and acquired; immunioglobulin – nonspecific and specific. Microorganisms in nutrient cycles-Nitrogen, Sulphur, Phosphorous, Carbon dioxide, Oxygen, Iron and Manganese.
Section-B
4. Aquatic Environment:
4.1. Inland: Inland water ecosystem. Biological communities; phytoplankton, zooplankton, benthos, algae and macrophytes. Productivity; food chain, food web and nutrient cycles. Classification and distribution of lakes, ponds, streams, reservoirs, estuaries, mangroves and flood plain. Wet lands, their physico-chemical and biological characteristics in relation to fisheries and aquaculture.
4.2. Marine: Divisions of marine environment. T o pographic features of seabottom.
Major groups of phytoplankton and zooplankton, their geographical and seasonal variation. Physical properties of seawater-temperature, salinity, density, colour, light penetration. Oceanic phenomenon-waves, tides and currents. Major currents of Indian Ocean, El Nino, Tsunami and their effects. Biological communities in rocky, sandy and muddy shores. Boring and fouling organisms. Coral reefs. Oceanographic equipments.
4.3. Aquatic pollution: Organic, inorganic and radioactive pollutants in water bodies and their effects. Bioaccumulation and biomagnifications. Sewage treatment and effluent management.
5. Social Sciences:
5.1 Economics: Definition, scope and role of fishery economics. Economics of fish farming, hatcheries, fishing and processing units. Financial agencies. Project planning, formulation, monitoring and evaluation. Growth and development of fisheries and aquaculture during different plan periods. Fish marketing-marine and inland fish marketing channels in India. Export marketing of fish and fishery products. Marketing management and marketing research. Cooperatives–principles and objective; structure and function of fisherman cooperatives in India. Problems and remedial measures for growth of fisheries cooperatives.
5.2 Extension: Concepts, principles, scope and objectives of fisheries extension.
Extension machineries in fisheries development of India. Extension teaching methodsclassification, relative effectiveness of methods; factors affecting choice and use of methods; Extension administration; Organizational structure of Fisheries extension;
Role of FFDA, BFDA, NATP, ATMA etc. For development of fisheries and aquaculture.
Extension programme planning; Participation of organizations and involvement of people in planning. Socio economic conditions of fisher folk of India. National and international extension agencies.
5.3 Fisheries administration and legislation: Organizational set up in fisheries and aquaculture regulatory programmes. Laws of the sea; Exclusive Economic Zone; Integrated Coastal Zone Management. Indian Fisheries Act-1897. Marine Fisheries
Regulatory Acts of different maritime states of India. State Reservoir Fishery Policy of
Odisha. Fisheries related land reforms. Odisha Fisheries Act.
5.4 Fishery Statistics: Sampling methods-random, stratified, cluster. Measures of central tendency-mean, mode, median; probability. Concept of theoretical distributionsbinomial, poisson, normal and their fitting to fisheries data. Statistical errors- standard deviation and standard error. Testing of hypothesis- z -test, t-test , chi-square, F-test, nonparametric tests. Correlation- linear and multiple. Regression. Design of experiments.
PAPER-II
Section-A
1. Aquaculture:
1.1. Principles of aquaculture : Definition and scope. History of aquaculture and present global scenario.
1.2. Infrastructure: Survey, soil quality in different regions suitable for fish culture; site selection, design and construction of fish farms, hatcheries and raceways. Design and setting of aquaria for ornamental fishes.
1.3. Aquatic environment management: Soil and water management;
Physicochemical and biological indices. Species diversity and control of unwanted fishes.
Insect and weed control in fish ponds. Nutrient management. Bioremediation.
Biofortilisation. Carrying capacity. Sustainability.
1.4. Types of culture: Extensive, semi-intensive and intensive culture; Cage, pen, recirculatory, running water, waste water, bheel & gheri culture, Candidate species for aquaculture (freshwater, brackish water and mariculture) - Carps (Indian Major Carps, Exotic Carps), air breathing fishes, mahaseer, trouts, seabass, mullets, milkfish, groupers, freshwater prawn, shrimps, crabs, lobsters, mussels, clams, oysters, cuttlefish and sea weeds. Monoculture and Composite fish culture. Agricultural crop and live stock integration in aquaculture practices. Ornamental fish culture and pearl culture.
1.5 Fish nutrition: Culture of fish food organisms; Feeding habits and nutritional requirements of cultivable shellfishes and finfishes; Digestion, assimilation and conversion of feed. Nutritional bioenergetics of fish; Fish feed technology. Feed ingredients, probiotics, essential amino acids. Feed processing and feed dispersal. Antinutritional factors, Stress elements.
1.6. Seed production and hatchery management: Seed production and hatchery management of Indian major carps, exotic carps, air breathing fishes, mahseer, trouts, seabass, mullets, milkfish, groupers, fresh water prawns, shrimps and crabs. Brood stock management of fishes and prawns, Hypophysation technique and synthetic agents and their principle in inducing breeding. Chinese circular hatchery and other hatcheries.
Bundh and hapa breeding. Stripping. Breeding and seed production of common ornamental fishes.
1.7. Genetics and Biotechnology: Gene and Gene action, Gynogenesis, androgenesis, polyploidy, transgenic fish, sex reversal, selective breeding, hybridization. Milt.
Cryopreservation of gametes. Genetic characterization (kryotyping, RAPD, PCR, Isozymes).
1.8 Fish health management: Health management in aquaculture; Disease development process, Defense mechanism in fish and shell fish; Parasitic diseases (protozoa, platyhelminthes, nemato helminthesa, acanthocephala, crustacea, leeches, mollusca).
Common bacterial, fungal and viral diseases of carp, ornamental fish, fresh water prawn and brackish water shrimp. Clinical signs and symptom, treatment and prophylaxis.
Nutritional and environmental diseases of fish and shellfish and their management. Use of disinfectants, chemicals antibiotics, bioremediators, vaccines and immunostimulants in aquaculture. Quarantine, and health monitoring. Principles of fish disease diagnosis for epidemic and endemic diseases.
Section-B
2.Harvest and Post Harvest Technology
2.1. Fishing Crafts and Gears: Classification of fishing crafts; Dimensions and design of boats; Safety and stability of fishing boats; Care and maintenance of boats; Fishing accessories and deck equipments; Types of marine engines; Fishing methods of India.
Modern commercial fishing methods- trawling, purse seining, gill netting and long lining.
Classification of gears, yarn numbering, construction and types of twine and ropes,
Natural and synthetic material for fishing gears and choice of net materials. Design and fabrication of fishing gears, floats, sinkers, anchors and buoys. Care and preservation of fishing gears.
2.2. Biochemistry of fish: Fish muscle chemistry, Proximate composition of fish; Fish as a source of essential amino acids, n-3 fatty acids, vitamins and minerals. Post mortem changes- rigor mortis, autolysis, microbial putrification, lipid autoxidation. Fresh fish spoilage.
2.3. Freezing: Methods of fish preservation; Handling and transportation of fresh fish.
Methods of chilling- icing, refrigerated sea water and chilled sea water stowage of fresh fish. Principles of low temperature preservation of fish - Freezing and cold storage of fishes and shellfishes; Types of freezers- a i r -blast, contact plate, cryogenic and immersion freezing; Refrigeration systems; Cold stores- warehousing and cold chain;
Changes associated with frozen fishery products- protein denaturation, lipid oxidation, dehydration, driploss, and their control. Methods of thawing.
2.4. Canning and packaging technology: Types of canning- Conventional, high temperature short time, ultra high temperature. Containers used in canning. Steps in canning- raw material, preparatory treatments, precooking, packing, filling, exhausting, seaming, thermal processing, cooling and storage. Canning of finfish (sardine, mackerel, tuna, seer fish, pomfret, carps, prawns and shrimps) in different filling media. Principles of thermal processing- heat resistance of microorganisms, D-value, and Z-value , heat penetration, graphical method of process calculation, Fo value; Can defects and spoilage.
Packaging materials used for fishery products.
2.5 Cured, Value-added products and byproducts: Cured fish- dried, salted, smoked fish, fermented fishery products. Value added fishery products- breaded and battered products, fish finger, fish cutlet, fish wafer, fish soup powder, fish burger, imitation products, paste products (fish sausage, ham, surimi products), fish pickle. Fishery byproducts- fish meal, fish silage, fish oil, fish protein concentrate, shark fin rays , chitin, chitosan, glucosamine hydrochloride, fish maws, fish glue, pearl essence, isinglass, beche-de-mer, fish peptone, ambergris, agar agar, alginic acid, carrageenan, spirulina.
2.6. Quality Control: Biochemical, microbiological and organoleptic indices of fresh fish; Spoilage microflora associated with fish and fishery products. Food poisoning microbes in fishery products-Salmonella, Clostridium, Stephylococcus, Vibrio, Listeria,
Aspargilus and marine algae. Fish quality control - Quality assurance; Quality management; Hazard Analysis Critical Control Points (HACCP); ISO-9000 series,
Bureau of Indian Standards (BIS) and International Standards (IS) for fish and fishery products; Quality specifications for export of Indian fishery products to European Union,
USA and Japan.
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