tag:blogger.com,1999:blog-77288388326697820142024-03-17T00:39:18.554-07:00Shrimp CultureBiology of Shrimp, Pond bottom management, Feeding Management, Water Quality Management, Shrimp Disease.Unknownnoreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7728838832669782014.post-12173146167937082932018-12-25T22:40:00.002-08:002018-12-25T22:40:54.476-08:00Facts, Truths and Myths about SPF ShrimpShrimp domestication and genetic improvement programs began in the late 1980s, in the United States of America, under the United States Marine Shrimp Farming Program (USMSFP), using the Pacific whiteleg shrimp Penaeus vannamei. The USMSFP was based on proven concepts from the livestock and poultry industries and began with establishing a specific pathogen-free (SPF) shrimp stock. The original shrimp stock was obtained using rigorous screening of captured wild shrimp for selection of individuals naturally free of major shrimp pathogens. Although the concept of SPF animals was well defined for terrestrial animals, it was relatively new for aquaculture, and it took some time to be adopted by the aquaculture community. In the early 1990s, parallel to USMSFP, several other programs on genetic improvement of shrimp were initiated in Latin America. Subsequently, several new terminologies and products, such as specific pathogen resistant (SPR) shrimp, specific pathogen tolerant (SPT) shrimp and even ‘all pathogen exposed’ (APE) shrimp, entered the shrimp industry vocabulary and became commercial. This led to confusion in the shrimp industry about the meaning, relationship and significance of these new terms with respect to SPF.<br />
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<tr><td class="tr-caption" style="text-align: center;">SPF Mother Shrimp</td></tr>
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The concept of specific pathogen-free (SPF) animal stocks and the technology to create and manage them evolved primarily in the Western hemisphere (the United States and Europe). It originated in the early 1940s and lies within the scope of laboratory animal medicine. Specifically, SPF chicken eggs were developed for the culture and propagation of live organisms for vaccine production. Thereafter, over the subsequent 30–40 years, SPF technology was adopted, developed and applied to commercial poultry, and in the 1960s, extended to swine and other domestic animal production systems. It was also used in veterinary applications for the production and maintenance of standardized and genetically inbred animal stocks to serve as ‘white mice’ for medical and veterinary research.<br />
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The United States Marine Shrimp Farming Program (USMSFP) of the United States Department of Agriculture (USDA) was formed in 1984, made up of several institutions in different States in the USA with the objective of increasing local production of marine shrimp while decreasing the reliance on importation. The response of USMSFP, after having its breeding program hit by a disease outbreak, was a paradigm shift towards designing, developing and implementing an integrated SPF herd health, infectious disease management program that would thereafter be applied to all the USMSFP participant institutions and eventually be commercialized in the USA shrimp industry. Consequently, the first commercial program for domestication and genetic improvement of penaeid shrimp was initiated under the USMSFP using Pacific whiteleg shrimp (Penaeus vannamei) in 1989. The primary objective of the program was to produce broodstock, free of specific pathogens, that could be bred and produce postlarvae that could be raised in biosecure production facilities and systems, to reduce mortality and increase production.<br />
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Basically, the USMSFP program adopted the breeding and selection concepts from the livestock and poultry industries to establish specific pathogen-free (SPF) stocks of shrimp that would provide high health and genetically improved postlarvae. The stocks were obtained by rigorous screening of captured, wild shrimp for selection of individuals naturally free from a list of known and easily detectable shrimp pathogens that it would be possible to permanently exclude from the stock under strict quarantine conditions in a nucleus breeding center (NBC) housing many founder families. These stocks could then be subjected to a domestication and genetic improvement program, where better-performing families from each generation could be used to produce postlarvae destined to become SPF broodstock in an adequately biosecure broodstock multiplication center (BMC). The broodstock would be supplied to commercial hatcheries where postlarvae would be produced for farmers to stock in ponds.<br />
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In parallel, several breeding and selection programs were carried out with P. vannamei in Latin America. In Venezuela, a mass selection program began in 1990 to produce shrimp adapted to the local rearing conditions. Similarly, in Colombia commercial producers mass selected TSV resistant shrimp in the early 1990s. These early efforts later developed into fully-fledged family selection breeding programs that resulted in some improved populations for the local industry. The programs in Latin America were based on the concept that the populations should be well adapted to local conditions and should be resistant or tolerant to the major disease problems endemic in the region. Thus, a major dichotomy in breeding strategies emerged in the 1990s, with selection, maintenance and multiplication of populations in essentially disease-free conditions under the SPF protocols of the USMSFP while other programs used populations selected in the presence of multiple disease pressures that are common in commercial production.<br />
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Although the concept of SPF animals was well defined for terrestrial animals that could be grown out in isolated installations, it was relatively new for aquaculture where it is difficult to isolate the animals in the aquatic environment. A major impetus for eventual wide adoption of the SPF shrimp concept was the emergence and spread of whitespot disease (WSD) of shrimp caused by whitespot syndrome virus (WSSV) in the mid-1990s. At that time, Penaeus monodon was the main cultivated shrimp species in Asia, and it was soon realized that the major source of WSSV in shrimp growout ponds was infected postlarvae derived from captured WSSV-carrying broodstock and that PCR monitoring was not sufficiently effective to minimize the level of WSSV in PLs to acceptable levels for sustainable shrimp production. As pointed out in 2005, the main reason behind the importation of P. vannamei into Asia was the perceived poor performance, slow growth rate and disease susceptibility of the major indigenous cultured shrimp species, P. chinensis in China and P. monodon virtually everywhere else. These were the consequences of using infected broodstock that would transmit pathogens to their offspring. The availability of SPF stocks of P. vannamei together with pathogen exclusion biosecurity strategy was very effective and rapidly led to it becoming the dominant cultivated shrimp species in Asia.<br />
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Because of the benefits of using domesticated and genetically improved SPF stocks of P. vannamei to produce healthy PLs for farmers to use in stocking their ponds, the term SPF in Asia began to be related to stocks with higher disease resistance or tolerance. The opposite situation occurred in Latin America where SPF shrimp were stocked in ponds with no pathogen exclusion biosecurity leading to mass mortalities and leading to farmer perception that SPF status implied higher disease susceptibility. This perception was incorrect. SPF only indicates the sanitary status of a stock and gives no indication of its susceptibility, resistance or tolerance to infection and disease.<br />
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This dichotomous approach resulted in the creation of new terms such as specific pathogen resistant (SPR) stocks and specific pathogen tolerant (SPT) stocks that led to confusion in the shrimp industry regarding the meaning, relationship and significance of these new terms with respect to SPF. While mistaken perceptions of SPF and SPR have long been recognized, the paramount need for SPF domesticated shrimp stocks and SPF as a novel and emerging technology that will support sustainable shrimp aquaculture were emphasized during the Global Conference on Aquaculture 2010.<br />
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The objective of this position paper is to clarify these concepts and terminologies and to reconfirm the importance and the benefits of developing and maintaining domesticated, healthy, shrimp stocks that are effectively free from major pathogens and make shrimp farming more profitable and sustainable. This paper reflects the outcome of an expert meeting convened by the Food and Agriculture Organization of the United Nations (FAO) in Bangkok, Thailand (May 26 to 28, 2016). The authors would like to acknowledge the Food and Agriculture Organization of the United Nations for supporting the expert group meeting that paved the way for deliberations and consensus on the subject of SPF shrimp in aquaculture.<br />
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Sources: 1. Reviews in Aquaculture. Facts, Truths and Myths About SPF Shrimp in Aquaculture. Victoria Alday-Sanz (National Aquaculture Group, P.O. Box 20, 21961, Al Lith, Saudi Arabia), James Brock, Timothy W. Flegel, Robins McIntosh, Melba Bondad-Reantaso, Marcela Salazar and Rohana Subasinghe. Early View Online Version of Record before Inclusion in an Issue. Received by Reviews in Aquaculture on April 22, 2018; accepted October 2, 2018; and first published online on November 10, 2018. 2. Bob Rosenberry, Shrimp News International, November 17, 2018.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7728838832669782014.post-4311665308327130512013-05-23T23:13:00.000-07:002013-05-23T23:13:08.204-07:00Shrimp Farming at Epoch Prawn Farms on the Island of OkinawaOne of Okinawa’s most popular products on the Japanese mainland is kuruma tiger shrimp (Penaeus japonicus, locally called kuruma ebi) produced by Epoch Prawn Farms in mineral-rich, deep-sea water pumped to the surface by the Okinawa Deepsea Water Research Institute.<br />
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Before cooking, you can differentiate kuruma shrimp from other tiger shrimp by the distinct blue in their tails. The prawns are nearly translucent with stripes that give them their English name tiger shrimp.<br />
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The shrimp are initially hatched at a centralized location near the research institute before being distributed to several farms. The shrimp are active at night and spend their days buried in the sand on the bottom of the growout ponds.
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In June, at Epoch Prawn Farms, the water is drained from the tanks and the sand at the bottom is exchanged with new sand, and any shrimp that were not harvested the previous year are collected. Exchanging the sand is a difficult and expensive process, but important for producing high-quality shrimp. If the sand is not replaced, the shrimp have a softer color and less flavor.
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The shrimp eggs near the deep-sea water institute hatch in September. They are cultured through their larval stages and then transferred to the shrimp farms. Around 400,000 postlarvae are stocked in each pond. Epoch has three ponds.
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The prawns grow slowly during the cold winter months, but they have a better taste and more amino acids than prawns grown in the summer, when they grow more quickly.
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To ensure the highest quality, Epoch feeds the shrimp daily with a proprietary mix of vitamins, squid, ground fish and other ingredients imported from mainland Japan. The feed is expensive, but ensures that the shrimp develop the right color. Every day, divers patrol the pools to ensure the shrimp are eating and that no debris has entered the tanks from the sea. Water is exchanged daily.
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Utilizing lights and bait, shrimp are trapped at night because that’s when they are active. A simple funnel net allows the shrimp to enter the trap and keeps them from escaping. Small shrimp can easily escape from the traps. In the morning, the shrimp are transferred to cold-water containers and transported directly to a processing facility.
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At Epoch, the shrimp are sorted by size and then the shrimp with no damage to their appendages are separated for live shipment. About 1% of the shrimp has soft shells, which are very popular. Once sorted, the shrimp are weighed and boxed. They can live two to three days if kept cold, and can be shipped live all over Japan.
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Most Okinawa tiger shrimp are sent to Tokyo and other large cities in Japan, where high-end restaurants purchase them at auctions. Some shrimp are also flash frozen for distribution during non-peak seasons. Shrimp are especially popular as gifts (esebo), given at the end of the year.
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Epoch Tiger Prawns produces high-quality shrimp. Many farms throughout Okinawa also produce tiger shrimp, but the close proximity to deep-sea water and careful control allow Epoch to produce truly superior shrimp. Depending on size, its shrimp sell for between $31 and $45 a pound.
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Source: The Ultimate English Guide to Kumejima [Okinawa]. Tiger Prawns [車エビ]. No date, discovered on May 21, 2013.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7728838832669782014.post-13449169300207899372012-04-22T06:06:00.003-07:002018-12-25T07:32:12.289-08:00The Use of Antibiotics in Shrimp FarmingThe antibiotics most frequently used in aquaculture to combat bacterial diseases are oxytetracycline, florfenicol, sarafloxacin and enrofloxacin. Globally, other antibiotics such as chlortetracycline, quinolones, ciprofloxacin, norfloxacin, oxolinic acid, perfloxacin, sulfamethazine, gentamicin and tiamulin are used.<br />
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<tr><td class="tr-caption" style="text-align: center;">Illustration: Antibiotics in shrimp farming</td></tr>
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Even though they are frequently used on shrimp farms, information related to residues of oxytetracycline and enrofloxacin in Litopenaeus vannamei tissue is very scarce.<br />
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In an unpublished study performed at the Research Center for Food and Development, Hermosillo, Sonora, México, they administered a diet medicated with enrofloxacin at a level of 200 mg kg-1 for 14 days in an attempt to determine the accumulation and elimination of enrofloxacin and its metabolite ciprofloxacin in a crop of Litopenaeus vannamei. Subsequently, a diet without the antibiotic was administered for 16 days. The study was carried out under controlled laboratory conditions and on a farm. In the lab study, using high-performance liquid chromatography to analyze our results, enrofloxacin reached maximum concentrations in the tail and hepatopancreas of 0.54±0.26 μg g-1 and 3.52±1.9 μg g-1, respectively. For ciprofloxacin, levels of 0.18±0.13 μg g-1 and 1.05±0.20 μg g-1 were reached in the tail and hepatopancreas, respectively.<br />
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In the farm study, maximum concentrations of enrofloxacin reached 0.36±0.17 μg g-1 and 1.60±0.82 μg g-1 in the tail and hepatopancreas, respectively. For ciprofloxacin, the numbers were 0.03±0.02 and 0.36±0.08 μg g-1 in the tail and hepatopancreas, respectively. When the feeding of the medicated diets was suspended, enrofloxacin and ciprofloxacin residues in the tissues began to decrease, requiring four to ten days for both antibiotics to reach undetectable levels in the tail and six to fourteen days for elimination from the hepatopancreas.<br />
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Oxytetracycline, another of the widely used antibiotics, was studied at a shrimp farm. Shrimp (Litopenaeus vannamei) were treated for 14 days with feed that contained a theoretical oxytetracycline concentration of 5,000 mg kg-1. Next, an antibiotic-free diet was administered for 16 days. The shrimp were sampled every third day. Vibrio bacteria were isolated at the molecular level from the tail and hepatopancreas, counted and expressed as CFUs (colony-forming units).<br />
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The results show an average maximum concentration for oxytetracycline in the tail of 31.32±3.44 μg g-1 and in the hepatopancreas of 274.81±62.35 μg g-1. The withdrawal times necessary for the oxytetracycline residues to be eliminated were ten days for the hepatopancreas and sixteen days for the tail. Under lab conditions, a diet was administered to Litopenaeus vannamei shrimp that contained 5,000 mg Kg-1 of oxytetracycline for 14 days. The levels of maximum concentration for oxytetracycline were 33.54±11.19 μg g-1 in the tail, 194.37±16.11 μg g-1 in the hepatopancreas and 18.79±5.87 μg mL-1 in the hemolymph. The elimination time for oxytetracycline was six to ten days for all tissues.<br />
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The most frequent administration route for antibiotics is in the feed. It is important that the antibiotic be contained within a pellet to maintain its stability and protect it from leaching and binding to trivalent and divalent cations in the pond. It is very important that the shrimp eat all the medicated feed; otherwise the environment will be contaminated and the emergence of bacterial resistant strains will be favored. Also, water temperature is a critical factor when using medicated feeds because it affects maximum concentration, distribution volume and the rate of elimination. Oxygenation, pH, salinity, stage of disease, the weather and presence of natural food in the ponds are other factors that affect antibiotic therapies.<br />
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An estimated 15 to 40 percent of medicated diets are not ingested by the shrimp and remain in the pond. Another fraction of the medication is not absorbed during its passage through the intestinal tract of the shrimp and returns to the environment in fecal matter. The amount of antibiotic transferred to the environment varies from 1% for chloramphenicol to 90% for oxytetracycline. Approximately 70-90% of the antibiotic used in the therapy of shrimp ends up in the environment and sediment, and a high percentage of it exhibits antibacterial activity. It has been reported that residues of oxolinic acid and oxytetracycline are very persistent under certain conditions, with half-lives exceeding 100 days.<br />
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International regulations regarding the use of antibiotics in aquaculture have established a list of prohibited products. The strongest restrictions are on the use of chloramphenicol, dimetridazole, furazolidone, nitrofurazone, other nitrofurans and fluoroquinolones, none of which should be used at any stage of the shrimp production process.<br />
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Source: Health and Environment in Aquaculture. Editors: Edmir Daniel Carvalho, Gianmarco Silva David and Reinaldo J. Silva. Chapter Eight, The Use of Antibiotics in Shrimp Farming. M.C. Bermúdez-Almada and A. Espinosa-Plascencia. Research Center for Food and Development, Hermosillo, Sonora MéxicoUnknownnoreply@blogger.com11tag:blogger.com,1999:blog-7728838832669782014.post-54323138835580588852012-02-09T16:15:00.000-08:002012-02-09T16:31:26.486-08:00Penaeus monodon May Be Established in USA Waters<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Arial","sans-serif";">A breeding
population of giant tiger shrimp (Penaeus monodon) may be established off the
southeastern coast of the United States and in the Gulf of Mexico.</span></div>
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<span style="font-family: "Arial","sans-serif";">In 1988,
nearly 300 tiger shrimp (Penaeus monodon) were collected off the coasts of
South Carolina, Georgia and Florida after an accidental release of roughly
2,000 animals from the Waddell Mariculture Center in South Carolina.<span style="mso-spacerun: yes;"> </span>It’s doubtful if this release has had
anything to do with the increase in P. monodon catches that began in 2006 when
six monodon were collected in USA waters.<span style="mso-spacerun: yes;">
</span>In 2007, four were collected, in 2008 (21), in 2009 (47), in 2010
(32)—and in 2011 (273)!<span style="mso-spacerun: yes;"> </span>Monodon has now
been found from North Carolina to Texas.<span style="mso-spacerun: yes;">
</span>The first documented collections in Mississippi and Texas occurred in
2009 and 2011, respectively.</span></div>
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<span style="font-family: "Arial","sans-serif";">The last
attempt to culture tiger shrimp in the United States occurred in Florida in
2004, but a successful harvest was not achieved, and there were no reports of
escapes.</span></div>
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<span style="font-family: "Arial","sans-serif";">No one knows
the origin of the recent captures in United States waters.<span style="mso-spacerun: yes;"> </span>Their occurrence is most likely explained by
escapement from shrimp farms following flooding by storms and hurricanes.<span style="mso-spacerun: yes;"> </span>Temperature is an important environmental
variable that influences the survival and dispersal of wild P. monodon.<span style="mso-spacerun: yes;"> </span>Fishermen on the Atlantic coast of South
America from Guyana to Colombia and off the coast the Dominican Republic in the
Caribbean Sea occasionally report catches of monodon.</span></div>
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<span style="font-family: "Arial","sans-serif";">Currently,
their impact on the native fauna is uncertain; however, monodon is an
aggressive predator of soft-bodied organisms, like juvenile crabs, shrimp,
bivalves and snails, and could become a competitor of native shrimp.</span></div>
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<span style="font-family: "Arial","sans-serif";">A team of
researchers from the United States Geological Service, the United States
National Oceanic and Atmospheric Administration, the South Carolina Department
of Natural Resources and several independent scientists is currently attempting
to discover the source of the monodon that are appearing along the Atlantic and
Gulf coasts.<span style="mso-spacerun: yes;"> </span>In the fall of 2011, they
began gathering specimens and archiving tissue for genetic analyses.</span></div>
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<span style="font-family: "Arial","sans-serif";">Source: www.shrimpnews.com </span></div>
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7728838832669782014.post-9798382607200310852012-02-08T15:28:00.000-08:002018-12-25T08:01:04.080-08:00Chemical and physical factors that affect the growth of shrimp<div>
In order L. Vannamei can grow optimally, it needs a place to live that can provide state physics, chemistry, and biology is optimal. Physical environmental conditions are including temperature and salinity. While the chemical conditions is including pH, dissolved oxygen (DO), nitrate, orthophosphoric, and the presence of plankton as natural feed. Should be noted that environmental conditions can inhibit the growth of shrimp, shrimp can be deadly, such as the emergence of toxic gases and pathogenic microorganisms.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-KqoOV5gRVfk/TPJjPXcKRKI/AAAAAAAAACU/EL_ovvlNgW4gZclsf637ZD9fGajHGEXOgCPcBGAYYCw/s1600/IMG0600A.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://4.bp.blogspot.com/-KqoOV5gRVfk/TPJjPXcKRKI/AAAAAAAAACU/EL_ovvlNgW4gZclsf637ZD9fGajHGEXOgCPcBGAYYCw/s640/IMG0600A.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paddle wheel Aerator (PWA) for Increase dissolved oxygen</td></tr>
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Temperature is one factor controlling the speed of biochemical reactions. This is because the temperature can determine the metabolic rate of shrimp and other aquatic organisms. Low temperatures will result in a lower metabolic system in contrast to the high temperatures will spur a more rapid metabolism. In order for the cultivation of L. Vannamei to work well, pond waters temperature range suggested is between 28 - 32o C.</div>
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Water transparency values for shrimp cultivation are recommended between 30-60 cm. The value of transparency associated with the color of water caused by the content and the amount of plankton contained therein. If the pond water green leaves of 35 cm brightness figures, when the dark green water color and brightness 20 cm of water when a blackish brown color brightness range between 60-80 cm.</div>
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The influence of pH is harmful to the shrimp are usually caused by the mechanism of increasing the concentration of toxic or poisonous substances, such as an increase in anionic ammonia (NH3) at pH above 7. Whereas in waters with low pH will cause an increase in the fraction of anionic sulfide (H2S) and the toxicity of nitrite, as well as physiological disorders shrimp. In the long term, low pH conditions would result in the release of sodium into the water body. On shrimp culture, the pH level will change from day to day and tended to decrease during the growing season the shrimp, because the accumulation of organic acids and nitrification of ammonia. Optimal pH range 7.5 to 8.3 for prawn growth.</div>
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Concentration of dissolved oxygen (DO) in the pond waters affects the physiology of the shrimp. Oxygen levels is the most important environmental factor in shrimp ponds. Decreasing DO in the water, would result in shrimp stress and susceptible to disease. Shrimp growth will be slow because the rate of feed consumption decreases with decrease in dissolved oxygen concentration. In ponds with dissolved oxygen concentration 1.0 mg / l cause shrimp can’t eat. The dissolved oxygen concentration of 1.0 -1.4 mg / l causes the shrimp do not grow, while the DO below 5mg / l causes the shrimp has limited growth.</div>
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Nitrate and orthophosphoric is a necessary nutrient in the growth of phytoplankton. Both types of nutrients can be directly utilized by phytoplankton. Nitrogen compounds as waste products of digestion of proteins can accumulate to dangerous levels in the pond. Shrimp using nitrogen component of the protein that has been digested (the amino group NH2) to form the protein itself, but its metabolism is not able to convert nitrogen into energy. An ammonia level from 0.02 to 0.05 mg / l was able to inhibit the growth of aquatic animals in general, whereas the levels of 0.45 mg / l can inhibit growth of 50% shrimp. Later in the levels of 1.29 mg / l has resulted in the death of the shrimp.</div>
Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-7728838832669782014.post-66455574053192438352012-01-31T15:22:00.000-08:002018-12-25T07:41:40.666-08:00How to Choose a Location for The Development of Shrimp Farming Area?<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif";">Mangrove Forest</span></b><span style="font-family: "arial" , "sans-serif";"><br />
One function of mangrove forests as a buffer to maintain the shoreline in order to remain stable. Mangrove Forests can prevent sea erosion due to its ability in accelerating the expansion of land. On the other hand, the mangrove forest is also the most productive coastal ecosystems to be used as shrimp ponds. Especially for traditional pond.</span></div>
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<span style="font-family: "arial" , "sans-serif";"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-f_fih9_-V8s/XCJPa15T-YI/AAAAAAAABsk/9AIgRNsU1-YfG5BceDlcJSwrb4PY2Z_MACLcBGAs/s1600/mangrove%2Bforest.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="516" data-original-width="665" height="496" src="https://2.bp.blogspot.com/-f_fih9_-V8s/XCJPa15T-YI/AAAAAAAABsk/9AIgRNsU1-YfG5BceDlcJSwrb4PY2Z_MACLcBGAs/s640/mangrove%2Bforest.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isolated patches of mangrove growing in semi-permanent saltwater. Source: https://www.avianreport.com/mangrove-forest/</td></tr>
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<span style="font-family: "arial" , "sans-serif";">In order for the construction of shrimp ponds can run and preservation of mangrove forests can be maintained it would require the construction of shrimp farms are environmentally sound. In selecting the location of the pond, things to note is the knowledge about the type of beach area that will serve as the location of shrimp farms.</span></div>
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<span style="font-family: "arial" , "sans-serif";"><br />
Broadly speaking, land aquaculture can be divided into two fishponds are influenced by tidal (<i style="mso-bidi-font-style: normal;">intertidal</i>) and land ponds that are not influenced by tidal (<i style="mso-bidi-font-style: normal;">supratidal</i>). The hallmark of the intertidal area of the flooded area during high tide would otherwise be bronzed and dry at low tide.<br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Intertidal</i> Area</b><br />
<i style="mso-bidi-font-style: normal;">Intertidal</i> area is generally covered by mangrove forest primary. If you want to build shrimp farms in the <i style="mso-bidi-font-style: normal;">intertidal</i> area, it is highly recommended in locations that are still brackish water. Despite the low productivity potential, but if its management is done well, especially the improvement of hydrological, then it can turn into a potential pond area.</span></div>
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Excess use of <i style="mso-bidi-font-style: normal;">intertidal</i> areas for pond construction site is in terms of income and expenditure of water that can be done by gravity. Especially for traditional farms that still use simple technology. When the tide, the water put into storage by opening the floodgates. Then at low tide gate was closed so that water can be accommodated for the flood embankment.</span></div>
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<span style="font-family: "arial" , "sans-serif";"><br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Supratidal</i> Area</b><br />
<i style="mso-bidi-font-style: normal;">Supratidal</i> area is an area that is not influenced by tides, but still can reach the highest high tide which usually happens once a year. Use of land for development in the region <i style="mso-bidi-font-style: normal;">supratidal</i> ponds require relatively high cost due to putting water into the pond needed additional equipment (pumps).</span></div>
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Cultivation is applied to this area should be done intensively in order to cover production costs are high. Intertidal area has the advantage on the clay soil texture, clay, and slightly sandy or a combination of all three. So when making this area of the pond is completed, fry can be stocked directly without any risk of leakage.</span><span style="font-family: "arial" , "sans-serif"; font-size: 11pt; line-height: 115%;"></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7728838832669782014.post-27257119218624921342012-01-28T07:03:00.000-08:002018-12-25T07:37:31.282-08:00IMNV (Infectious Mionecrosis Virus) on white shrimp (Penaeus Vannamei) and how to prevent it.<div class="MsoNormal">
<span class="longtext">IMNV (<i style="mso-bidi-font-style: normal;">Infectious Mionecrosis Virus</i>) is a disease found in the white shrimp. The disease was first discovered in Brazil and the coast of South America in 2003. When first attacked, productivity white shrimp in Brazil declined very sharply. Over time IMNV disease a scourge that was greatly feared by the white shrimp farmers worldwide.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-LCh-zwvd7bI/XCJOekPJtuI/AAAAAAAABsM/f8pGPUq3oew6d92Q2aYf26dGpigpMvkwgCLcBGAs/s1600/imnv.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="379" data-original-width="520" height="466" src="https://3.bp.blogspot.com/-LCh-zwvd7bI/XCJOekPJtuI/AAAAAAAABsM/f8pGPUq3oew6d92Q2aYf26dGpigpMvkwgCLcBGAs/s640/imnv.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">IMNV on White Shrimp. Source: http://gis.bkipm.kkp.go.id/edis/upload/20150225114758imnv.jpg</td></tr>
</tbody></table>
<b style="mso-bidi-font-weight: normal;">Dispersal and Disease Transmission</b><br />
<span class="longtext">IMNV disease primarily spread by the host who had previously been carrying the virus IMNV. Recent research states that the IMNV is a type of virus R-NA. The nature of the R-NA is much simpler than the D-NA makes this virus can survive without a host for 60 days; compared with Whitespot (WSSV) which can only live for 3 hours if without a host. Diameter size of this virus is 40 nm, 1 / 8 times smaller than the Whitespot.</span><br />
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<span class="longtext">IMNV infected shrimp that have been marked with white as cotton in the third or fourth segment, will now grow up to the sixth segment. If you have severe then most of the affected segment of the shrimp will look red and cause death.</span></div>
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<span class="longtext"><b style="mso-bidi-font-weight: normal;">Trigger factors of IMNV</b></span><b style="mso-bidi-font-weight: normal;"><br />
</b><span class="longtext">Based on experience, IMNV vicious attack in the pond if the water quality is not stable. Highly fluctuating temperature changes was allegedly a major cause of the spread and transmission of the IMNV. Ponds with stable quality will be more resistant to attack IMNV than ponds with an unstable water quality.</span></div>
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<span class="longtext"><b style="mso-bidi-font-weight: normal;">Disease prevention and handling of IMNV</b></span><b style="mso-bidi-font-weight: normal;"><br />
</b><span class="longtext">Shrimp that have been stricken with the disease will usually be pulled over to the edge of the pond and is characterized by the onset of the color white as cotton in the 3rd segment. The most effective way to prevent the occurrence of disease IMNV is to implement a good Biosecurity. The selection and fries stocking of disease-free is one way to minimize the incidence of IMNV.</span></div>
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<span class="longtext"> Disinfection of water going into the pond should always be done in order to kill the host which may spread IMNV, due to its extremely small size, then the double filtering with a filter having a size smaller than 40 nm are also required to be done. Given this IMNV free living virus could reach 60 days it is expected that the already disinfected water is collected in ponds reservoirs as long as possible before it is released into the pond.</span></div>
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<span class="longtext">Increased endurance shrimp with extra vitamins and immunostimulants application can be done to reduce stress factor. Good water quality management and water quality carefully in order to remain stable is a key factor in order to prevent attacks IMNV disease. The last way is to reduce the stocking density. By reducing the stocking density of solid means give more space to live on the shrimp so that it will reduce stress factors. Conversely, when densely stocking the higher the risk of stress on the larger shrimp will thus be more susceptible to disease attack.</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7728838832669782014.post-73214117103618599862010-09-18T15:31:00.000-07:002012-02-08T05:09:42.373-08:00Morphology, anatomy, and physiology of white shrimp<div dir="ltr" style="text-align: left;" trbidi="on">
<m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac><br />
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<a href="http://4.bp.blogspot.com/_nMKgHFDTdUU/TPjWYRf_qAI/AAAAAAAAACo/bhebihcO8LE/s1600/morfologi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="207" src="http://4.bp.blogspot.com/_nMKgHFDTdUU/TPjWYRf_qAI/AAAAAAAAACo/bhebihcO8LE/s320/morfologi.jpg" width="320" /></a><span lang="EN">Shrimp body is divided into 2 parts, the head and body section. </span><span title="">the head fused with the chest called the cephalothorax. </span><span title="">This section consists of 13 sections. </span><span title="">8 segment the chest and 5 segments on the head. </span><span title="">Body and the abdomen consists of 6 segments, each segment has a pair of swimming feet are also segmented.</span><br />
<a name='more'></a><span title=""><br />
</span><span title="">The head protected by a shell called a carapace. </span><span title="">the front of the carapace tapered and curved shape of the letter "S" so-called rostrum. </span><span title="">at the top of the rostrum there are serrations which totaled 7-9, while the bottom three serrations. </span><span title="">Another section contained in the head including: a pair of compound eyes, mouth with jaws (mandibles) are strong, a pair of large antennae, a pair of fins head (scophocerit), a pair of jaws auxiliaries (maxilliped), and 5 pairs of feet road (pereopod) </span><span title="">.</span></div>
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<a href="http://2.bp.blogspot.com/_nMKgHFDTdUU/TPjWQHm1c_I/AAAAAAAAACk/Cpj0vyICKq4/s1600/anatomi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="http://2.bp.blogspot.com/_nMKgHFDTdUU/TPjWQHm1c_I/AAAAAAAAACk/Cpj0vyICKq4/s320/anatomi.jpg" width="320" /></a></div>
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<span lang="EN">Abdomen enclosed by a 6 segment of one another is connected by a thin membrane. </span><span title="">There are five pairs of swimming legs are attached to the first segment to fifth segment, while the sixth segment swimming legs changing its form into a tail fan (urophoda)</span>. Above tail fan there is tail that tapered at the edges is called the telson. Internal organs that can be observed are the gut (intestine), which leads to the anus located at the end of the sixth segment.</div>
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<span lang="EN">White shrimp are carnivorous animals that feed on small crustaceans, amphypoda, and Polychaeta. </span><span title="">White shrimp are naturally nocturnal animals are active at night to find food, whereas during the day hiding in the substrate or mud. </span><span title="">But in pond aquaculture feeding can be done more frequently to spur growth.<br />
<br />
</span><span title="">White shrimp need food with protein content around 35% lower when compared with shrimp that require feed with protein content of 45%. </span><span title="">Shrimp growth is influenced by two main factors that moulting frequency and growth rate increases. </span><span title="">Environmental conditions and food are the main factors that affect molting.<br />
<br />
</span><span title="">During the molting process, there has been solving the cuticle between the carapace with intercalary celeryte, whereas in the anterior part of cephalothorax and appendages are interested to stretch.</span> <span style="color: black;">The newly formed carapace after moulting is very soft and getting more and more hardened to adjust the size of the shrimp body.</span><br />
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<span lang="EN">Moulting frequency on white shrimp decreased along with increasing the size of shrimp. </span><span title="">The larval stage, the white shrimp molting every 40 hours at 28 oC. </span><span title="">While juveniles weighing 1-5 grams, molting every 4-6 days. </span><span title="">The next on the weight of 15 grams, the period of moulting occurs every 2 weeks.</span></div>
</div>Unknownnoreply@blogger.com27tag:blogger.com,1999:blog-7728838832669782014.post-73840370779891930882010-08-27T12:21:00.000-07:002012-02-03T08:50:15.058-08:00How to reduce viral disease in shrimp culture?<m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac><br />
<div class="MsoNormal"></div><div class="MsoNormal">Viral diseases have emerged a serious economic problem for shrimp farming in many country of the world. Many viruses were found negative effect on aquaculture shrimps, but have no effect in natural condition. In Indonesia and Asia in general IHHNV, TSV, and MNV have had a significant negative impact on aquaculture industries. </div><a name='more'></a>Even at the beginning of 2008 in Indonesia, MNV has invaded almost all the commercial farms. The attack causes the shrimp farming industry in Lampung, Indonesia almost collapse. In Asia the viral agent of WSSV and YHV have caused pandemics with catastrophic losses in culture shrimp. These problems have lead various countries in the world to close their borders or make stricter requirements for importing shrimp broadstock. Viruses are detected with deferent diagnostic techniques, such as bioassay, histology, electron microscopy, DNA probes, and immunology.<br />
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</div><div class="MsoNormal">For viral diseases there are no known treatment or vaccine available. Numerous strategies have been used to try to control virus trough preventive measurement. Those measurement implemented in hatcheries for early detection of virus followed by emergency harvest and sterilization of infected area. The water treatment system, ultraviolet light, and high tank management are suggested as important elements for decreasing and controlling viral growth. Numerous virus forms have been reported as pathogenic agents when shrimp in under stress, high shrimp culture density, and inefficient shrimp larvae management.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The transmission of exotic pathogens can occur through different sources, including human migration, seabirds or other animal, and infected frozen food products. Practice that helps to decrease viral grow is removal of accumulated sediments and organic material after the shrimp harvest, followed by careful pond preparation. Closed culture system with non recirculates is another way to reduce entry of diseases into the pond. Quarantine ponds must be treated before release in to the culture pond. Chlorine 20-30 ppm<span style="color: black;"> recommended for the treatment of pond water in pond preparation.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The following recommendations have been proposed to prevent the occurrence of virus diseases in pond shrimp culture in case full HDPE pond: (1) Pond preparation and water preparation: with include <span style="color: black;">disinfection pond bottom prior to drying and disinfection of pond water when first filled ponds. (2) Fries Stoking: with include microscopic examination of the quality of shrimp fry, stress test, and direct observation of fries. (3) Water quality management, with include: measurement of water quality parameter on a regular basis. Control of water quality conducted to prevent the shrimp stress due to decreased water quality. (4) Feeding management, </span>Feeding management is applied to prevent overfeeding that can cause water quality degradation.</div><div class="MsoNormal"><br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7728838832669782014.post-77390672313829680872010-08-12T08:54:00.000-07:002018-12-25T07:48:08.601-08:00Water Quality Management in Shrimp Culture<m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac><br />
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W<span lang="EN">ater quality management is basically the management of water quality parameters daily to keep it in optimal conditions for growth of shrimp. </span><span title="">This is very important to prevent the shrimp experience stress that can accelerate the shrimp to various diseases.</span> </div>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-akwgUtj_oGY/XCJQ7KPyyaI/AAAAAAAABs8/FkJ48WikyDUpzyQ0M809rmBvFEKR_aIywCLcBGAs/s1600/water%2Bquality%2Bequipment.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="471" data-original-width="720" height="418" src="https://2.bp.blogspot.com/-akwgUtj_oGY/XCJQ7KPyyaI/AAAAAAAABs8/FkJ48WikyDUpzyQ0M809rmBvFEKR_aIywCLcBGAs/s640/water%2Bquality%2Bequipment.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Water quality equipment</td></tr>
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Water quality parameters that must be managed well are: (1) transparency and water color, pH, DO, salinity, temperature, TAN (total ammonia nitrogen), free ammonia (NH3), and alkalinity.<br />
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<b><i><span lang="EN">Transparency and Water Color</span></i></b></div>
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<span lang="EN" style="color: black;">These water quality parameters reflecting the type and density of plankton. </span><span title="">C</span><span lang="EN">ore of this management is that each change can be followed and is anticipated to avoid stress on the cultured shrimp.</span> The more intense the color of water signifies the more dense the number of existing plankton. <span title="">Plankton density is too high may affect fluctuations in dissolved oxygen and pH in the pond. </span><span title="">On a sunny day, the amount of dissolved oxygen will be very high and the pH tends to lower, while the evening will be very high pH and dissolved oxygen can decrease to less than 2 ppm. </span><span title="">Transparency must be maintained at a level of 30-40 cm. </span><span title="">If the density of plankton is very high, it must be reduced by replacing the water pond.</span></div>
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<b><i><span lang="EN">pH (Potential Hydrogen)</span></i></b></div>
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<span lang="EN">In shrimp culture we want for pond pH value is equal or approximately equal to the pH value of the shrimp body. </span><span title="">This is intended to allow the shrimp do not experience stress in adjusting pH of the body to its environment.</span> pH in pond waters should be maintained in the range of 7.5-8.5. <span title="">If the pH in pond waters are under the range of standardized, it must be enhanced by the provision of lime.</span></div>
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<b><i><span lang="EN">DO (Dissolved Oxygen)</span></i></b></div>
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<span lang="EN">DO manage to be very important because the DO is a key factor for the success of shrimp culture. </span><span title="">DO content in the morning should be above 4 ppm and above 6 ppm during the day. </span><span title="">Manage the concentration of DO in pond waters are very closely related to the amount and type of phytoplankton, the number and condition of the existing aerator, shrimp biomass, total organic matter content in the pond, and bacterial activity. </span><span title="">Dissolved oxygen concentrations below 4 ppm make shrimp difficulty capturing oxygen, so the shrimp will rise to the surface of the water to get oxygen. </span><span title="">If this goes on for a long time, the shrimp will suffocate.</span> If the shrimp shortage of dissolved oxygen, things to do is to perform the replacement of pond water, maximize the use of the aerator, and spread lime to inhibit the process of respiration from organisms other than shrimp.</div>
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<b><i><span lang="EN">Salinity</span></i></b></div>
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<span lang="EN">Optimal salinity is required for shrimp to establish the metabolic processes properly. </span><span title="">If the salinity in the shrimp body fluids is higher than the environment, the water in the environment will enter into the shrimp body so that the cell will swell. </span><span title="">On the contrary, if the environmental salinity is higher than the salinity of shrimp body fluids, the water in the shrimp body will come out so that the shrimp become thin.</span> <span style="color: black;">Optimal salinity for growth of shrimp is 15-30 ppt.</span></div>
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<b><i><span lang="EN" style="color: black;">Temperature</span></i></b></div>
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<span lang="EN">Water temperature greatly affects the condition of shrimp, especially appetite. </span><span title="">The higher the water temperature will be higher the metabolic processes in the body of the shrimp. </span><span title="">Conversely, if the water temperature is very low metabolic processes in the body of the shrimp is inhibited so the shrimp do not want to eat.</span> The optimal temperature for growth of shrimp is 28-30 oC</div>
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<b><i><span lang="EN">TAN (Total Ammonia Nitrogen)</span></i></b></div>
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<span lang="EN">TAN measurements aimed to determine the ammonia content in the shrimp ponds as metabolic waste, dead plankton, organic matter input and the rest of the feed that is not biodegradable. Levels of Total Ammonia Nitrogen (TAN) in pond should be no more than 2 ppm. If the value of TAN is high its mean residual organic material in the pond does not decompose well and should be immediately expelled.</span></div>
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<b><i><span lang="EN">Free Ammonia (NH3)</span></i></b></div>
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<span lang="EN">Ammonia is formed due to decomposition of organic material that is not perfect. </span><span title="">Residual feed and shrimp feces will accumulate with high protein content. </span><span title="">If the protein does not decompose completely the ammonia content in the pond becomes high. </span><span title="">A standard level of ammonia in the pond is not more than 0.01 ppm</span>.</div>
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<b><i><span lang="EN">Alkalinity</span></i></b></div>
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<span lang="EN">Alkalinity is the amount of carbonate, bicarbonate, and hydroxide contained in the water. </span><span title="">Alkalinity become an important key in the water because of its ability to sustain the pH, because the addition of acid without lowering the pH value. </span><span title="">Standard value in the alkalinity of pond waters is equal to or greater than 80 ppm. </span><span title="">If the alkalinity of pond water has a value below the standard thing to do is the application of lime, treat bacterial decomposition, and the addition of CO2.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7728838832669782014.post-74960262209821897542010-08-09T03:42:00.000-07:002012-02-03T08:48:04.317-08:00Aquaculture Pond Soil Treatment<m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac><br />
<div class="MsoNormal"></div><div class="MsoNormal">Major concerns in pond bottom soil management are low soil pH, high soil organic matter, lost of the oxidized layer, and accumulation of soft sediment. Although, the procedures outlines bellow can be used to correct soil quality problems.</div><a name='more'></a><br />
<div class="MsoNormal"><b><i>Liming </i></b></div><div class="MsoNormal">The reason for liming aquaculture ponds is to neutralize soil acidity and increase alkalinity and total hardness in water. This can enhance conditions for productivity of natural foods and increase aquaculture production. Sample of bottom soil may be analyzed for lime requirement, but if this not possible, the general guidelines given bellow are suggested:</div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: medium none; margin-left: 5.4pt;"><tbody>
<tr> <td style="border: 1pt solid black; padding: 0cm 5.4pt; width: 3cm;" valign="top" width="113"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Soil pH</div></td> <td style="border-color: black black black -moz-use-text-color; border-style: solid solid solid none; border-width: 1pt 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Lime Requirement (Kg/ha)</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 3cm;" valign="top" width="113"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">< 5</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">3000</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 3cm;" valign="top" width="113"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">5.0-5.4</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2500</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 3cm;" valign="top" width="113"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">5.5-5.9</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">2000</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 3cm;" valign="top" width="113"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">6.0-6.4</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1500</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 3cm;" valign="top" width="113"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">6.5-7.0</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">1000</div></td> </tr>
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</div><div class="MsoNormal">Agricultural limestone should be spread uniformly over bottom of empty ponds, or alternatively, it may be spread uniformly over water surface. Agricultural limestone should be applies at the beginning of the crop, and it should at least one week before fertilization is initiated. Agricultural limestone will not react with dry soil, so when applying over the bottom of empty pond, it should be applied while soil are still visibly moist but dry enough to walk on.</div><div class="MsoNormal"><b><i>Drying</i></b></div><div class="MsoNormal">The purpose of drying pond bottoms between crops is to reduce the moisture content of soil so that air can enter pore spaces among soil particles. Better aeration will improve the supply of oxygen and enhance aerobic decomposition of organic matter. By drying for three weeks, most of the labile organic matter remaining in the bottom soil from the previous crop will decompose and reduced inorganic compounds will be oxidizer. The main benefit of this practice is to reduce oxygen demand of bottom soil as much as possible before beginning the next crop.</div><div class="MsoNormal">The time required to dry a bottom soil depends upon soil texture, air temperature, rainfall, and infiltration of water from adjacent ponds or shallow water tables. Light textured soils dry faster than heavy textured soils. Warm, dry weather conditions hasten drying, while rainy weather or infiltration of water into pond retards dying. The decomposition rate in soil will increase up to the optimum moisture content and then decline if soils are dried more.</div><div class="MsoNormal"><b><i>Tilling</i></b></div><div class="MsoNormal">Tilling bottom soils can enhance drying to increase aeration and accelerate organic matter decomposition and oxidation of reduce compounds. Accumulations of organic matter of other substances in the surface layer of soil also can be mixed with deeper soils to reduce concentrations of the substances in the surface layer. Pond bottom should not be tilled when they are too wet to support tillage machinery. Ruts caused by machinery will fill with soft sediment and be likely sites for anaerobic conditions. Ruts also interfere with draining and increase the difficulty of drying pond bottom.</div><div class="MsoNormal">Tilling can be counterproductive in ponds where heavy mechanical aeration is used. Tilling will loosen the soil particle and aerator inducted water current will cause severe erosion of the pond bottom. Thus, if bottoms of heavily aerated ponds are tilled, they should be compacted with a heavy roller before refilling.</div><div class="MsoNormal"><b><i>Sediment Removal</i></b></div><div class="MsoNormal">Sediment accumulated in ponds for several reasons. There may be a large external sediment load from turbid water supplies. Erosion of embankments can result in large amount of sediment in deep water areas event where there is not a large external sediment input. Mechanical aeration can caused aeration in front of aerators where water current are strong, and deposition of eroded particles will occur in areas of the pond with weaker water currents.</div><div class="MsoNormal">Accumulation of soft sediment in pond is undesirable for several reasons. It fills deeper areas and can cause pond to lose volume. Soft sediment can trap feed pellets and fertilizer granules. Anaerobic zones often occur in soft sediment, and soft sediment is not good habit for benthic organisms. Soft sediment should be removed periodically before it reaches a troublesome thickness.</div><div class="MsoNormal"><b><i>Fertilization</i></b></div><div class="MsoNormal">There are ponds constructed on soil with high concentrations of fibrous organic matter. Decomposition in organic soil is slow because pH usually is low and the amount of carbon relative to nitrogen is high. Nevertheless, because of high organic matter content such soil often becomes anaerobic during shrimp culture. Application of agricultural limestone to increase pH and inorganic nitrogen fertilizers to supply nitrogen will increase soil organic matter degradation during fallow period between crops. Nitrate also can be used to oxidize wet soil that can’t be dried.</div><div class="MsoNormal">Urea can be spread over pond bottoms at 200 to 400 kg/ha at the beginning of the fallow period to accelerate decomposition of organic soil. Agricultural limestone should not be applied until a few days after urea if applied to prevent a high pH. Urea hydrolyzes to ammonia, and if pH is above 8, much of the ammonia will diffuse into the air. Bottom may be tilled to incorporate lime and urea into soil to avoid ammonia volatilization. Tilling also provides better aeration of the soil mass to encourage bacterial activity.</div><div class="MsoNormal">Sodium, potassium, and sodium nitrate can be applied to wet soil to encourage organic matter decomposition by denitrifying bacteria and to oxidize ferrous iron, manganous manganese, and hydrogen sulfide. The usually application rate is 20-40 gr/m2 over wet areas. Productivity of benthic organisms may be low in ponds with concentrations of organic carbon below 0.5 to 1.0%. Organic fertilizer can be applied to such soils at 1000-2000 kg/ha to enhance organic matter concentration. </div><div class="MsoNormal"><b><i>Disinfection</i></b></div><div class="MsoNormal">Bottom soil can harbor aquatic animal pathogens or their vectors between crops and cause diseases in the succeeding crop. Its common practice to attempt to disinfect pond bottoms following diseases outbreaks. Drying can eliminate most diseases organism, but the combination of drying and application of chemical disinfectant is more effective. Chlorination with calcium hypochlorite is recommended to kill organism in pond bottom treatment, before next culture cycle.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7728838832669782014.post-52540150846816605582010-07-22T05:55:00.000-07:002012-02-09T16:35:18.729-08:00Shrimp Farming Management: Biosecurity<div dir="ltr" style="text-align: left;" trbidi="on">
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Biosecurity in shrimp farming is a series of activities designed to deter the entry of disease into the farming system and prevent the spread of disease from an infected farm<span style="color: black;">. Failure of the implementation of biosecurity programs are at risk of disease spread within the culture as well as in environmental waters due to crop failure and subsequent decline in production.</span><br />
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In detail the purpose of biosecurity are: (1) prevent entry of diseases from outside through the water, animals, people and equipment, (2) prevent the spread of the disease were found from one pond to another pond, (3) prevent the spread of disease from the pond into the environment , (4) prevent infectious diseases from one cycle to the next cycle.</div>
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<span style="color: black;">Generally, the stages of biosecurity are applied in ponds with superintensif culture is biosecurity in the pond preparation, biosecurity in the culture period, and biosecurity at the time of harvest. </span>Biosecurity in the preparation phase includes the installation of bird scaring devices (BSD), installation of crab protection device (CPD), installation of water filters on all intake pipes, disinfection of pond bottom, and disinfection of water. </div>
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Bird scaring device installation aims to banish the birds so as not to enter the pond area. Birds that enter the pond area is feared to bring the disease from outside. Crab protection device is a tool to prevent entry of crabs into the pond area. <span style="color: black;">While the water filter was installed to prevent entry of carries, predators, and other animals into the farming system.</span></div>
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<span style="color: black;">Disinfection pond bottom is an activity to reduce the number of pathogenic microorganisms that is in the culture system derived from the previous cycle until the level is not dangerous. </span>Disinfection of water is an activity that aims to kill carries in the water used for culture.</div>
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Biosecurity in the culture period include maintenance of CPD and BSD, sanitation to people and equipment, isolation of pond which infected of diseases, and collection of diseased shrimp. Maintenance of CPD and BSD done to ensure that condition of CPD and BSD remain good and effective as a biosecurity tool until the end of culture. Sanitation to people aiming to prevent the entry of diseases caused by human factors. How that is done is to wash hands using antiseptic soap after each feeding and check the feed trays and always dipped the shoes into a solution of potassium before and after entry into the pond. </div>
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S<span lang="EN">anitation of equipment to prevent the spread of disease from one pond to another pond through the equipment. </span><span title="">Make sure that the equipment used in the ponds was sterile equipment. </span><span title="">Before being used for other farms, the equipment must be sterilized by immersion in disinfectant solution.</span> </div>
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<span lang="EN">Isolation of pond which infected of disease is needed if there is one or several ponds infected but not yet harvested.</span> How that is done is to elevate the water in the supply canal and beside ponds. <span title="">Also refrain from weekly sampling, until conditions return to normal.</span> Diseased shrimp collection aims to isolate it so that the disease does not infect the shrimp are still healthy. After the diseased shrimp collected, immediately destroy the way of buried or burned. </div>
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<span lang="EN">After the completion of harvest, the remaining shrimp in ponds and are scattered around the harvest should be gathered and destroyed. </span><span title="">This is to prevent the shrimp carcasses are not carried by other animals like birds or cats that are at risk of spreading the disease elsewhere.</span></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7728838832669782014.post-29373880693946474682010-07-05T05:57:00.000-07:002012-02-03T08:45:02.557-08:00In Guidelines: Culture of L. vannamei in Autotrophic System<m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac><br />
<div class="MsoNormal"><b><i>Pond Preparation</i></b></div><div class="MsoNormal">Each type of farm has different stages with each other. To reduce the risks and constraints to disease at the time of culture period, preparation must be done as carefully as possible. <span style="color: black;">For ponds with full HDPE, pond preparation includes cleaning the pond bottom and walls of the rest of the dirt (mud, tritip, shellfish and others), c<span class="shorttext">leaning and repair of plastic and Paddle Wheel Aerator (PWA), and </span></span>sterilization using chlorine at the bottom of the pond and in the pipe.<br />
<a name='more'></a></div><div class="MsoNormal"><b><i>Water Filling</i></b></div><div class="MsoNormal">Water filling activities started from entering the water from the main inlet into the quarantine pond, supply canal, and culture pond. <span style="color: black;">In the process of water filling all the pipes should be installed triple filter (300 mikron, 1 mm, and 3 mm). This is done to prevent the entry of carriers that can cause disease.</span></div><div class="MsoNormal"><b><i><span style="color: black;">Water Preparation</span></i></b></div><div class="MsoNormal">Water preparation is a series of activities undertaken to prepare for proper water use in the culture process. Series of these activities include sterilization, water color forming, and measuring water quality. In the process of water forming, nutrient availability both in terms of quantity and type are very important. Establishment of good water will ensure adequate food availability and water quality in ponds, so the shrimp can grow well.</div><div class="MsoNormal">Ponds with an area of 0.5 ha, the materials normally required for the water forming is 3 kg of urea, phosphate 1 kg, and 6 packets of fermentation (50 kg of SBM, 10 kg of RB, and 2.5 kg of molasses). Fermentation package stocked into the pond once every 3 days until the color of the water formed. <span style="color: black;">The recommended water quality standard before stocking is as follows:</span></div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: medium none; margin-left: 5.4pt;"><tbody>
<tr> <td style="border: 1pt solid black; padding: 0cm 5.4pt; width: 70.95pt;" valign="top" width="95"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>Parameter</b></div></td> <td style="border-color: black black black -moz-use-text-color; border-style: solid solid solid none; border-width: 1pt 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>Standard (Value/ Condition)</b></div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 70.95pt;" valign="top" width="95"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Water color</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Brownish to Green</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 70.95pt;" valign="top" width="95"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Transparency</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">40-30 cm</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 70.95pt;" valign="top" width="95"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Alkalinity</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">> 80 ppm</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 70.95pt;" valign="top" width="95"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Salinity</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">20-30 ppt</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 70.95pt;" valign="top" width="95"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">pH</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">7.5-8.5</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 70.95pt;" valign="top" width="95"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Phytoplankton</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">> 10<sup>4</sup> </div></td> </tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal">To ensure that the pond water is really ready, do bioassay. If there is mortality in bioassays, fry stocking done delays.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i>Fry Stocking</i></b></div><div class="MsoNormal">Before stocked, fry should be checked to ensure quality. If SR on stress test less than 95%, <span style="color: black;">fries are not worthy to be stocked and should be returned or destroyed. Acclimatization process must be done to avoid stress due to decreased DO, temperature rise, and changes to other water parameters. </span>When the salinity difference between the media and the pond water is not more than 5 ppt, the fry can be stocked directly.<span style="color: black;"></span></div><div class="MsoNormal"><span style="color: black;">As for the recommended fry quality standards are as follows:</span></div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: medium none; margin-left: 5.4pt;"><tbody>
<tr> <td style="border: 1pt solid black; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>Parameter</b></div></td> <td style="border-color: black black black -moz-use-text-color; border-style: solid solid solid none; border-width: 1pt 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>Standard (Value/ Condition)</b></div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">PL</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">10-15 days</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Length</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">>= 8.1 mm</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Size Variation</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">< 0.8</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">DO </div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">>= 14 ppm</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Temperature</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">22-24<sup>0</sup>C</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">TAN</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">< 0.1</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">pH</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">7.4-7.9</div></td> </tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i>Culture Process</i></b></div><div class="MsoNormal">Things to note on the culture process is feeding management and water quality management. In the first month, fries are very dependent on natural food, but for intensive culture systems, natural food available is not enough. Therefore, the first month feeding program assumes that natural food is not enough. SR estimates until DOC (day of culture) 30 is 93%. </div><div class="MsoNormal">After the first month, feeding on the next month following the feed trays control. For the pond with an area of 0.5 ha, <span style="color: black;">the recommended amount of feed trays is 3-4</span> units. Addition and reduction in feed made in accordance with the results obtained in the feed trays. If the feed on feed trays expires, the feed for the next day can be added up to 5% of the feed today. However, if the feed in feed trays not exhausted, the feed for the next day can be cut to 40%.</div><div class="MsoNormal">During the culture process with a closed system, water is used that has been sterilized with crustacide. <span style="color: black;">If the calculated, total amount of water needed to water exchange for 1 cycle per pond is 17,500 m3. </span>Water exchange program in detail are as follows: The first month, the percentage of water exchange by 5%. In the second month, the percentage of water exchange by 20%. For the third month, percentage of water exchange by 30%. <span style="color: black;">While for the fourth month, the percentage of water exchange by 50%. </span>Whereas for the desired water quality parameters are as follows:</div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: medium none; margin-left: 5.4pt;"><tbody>
<tr> <td style="border: 1pt solid black; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>Parameter</b></div></td> <td style="border-color: black black black -moz-use-text-color; border-style: solid solid solid none; border-width: 1pt 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><b>Range</b></div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Salinity</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">20-30 ppt</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Transparency</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">40-30 cm</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">pH - AM</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">7.5-7.95 </div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">pH - PM</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">8.0-8.5</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">DO</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">>4 ppm</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">Alkalinity</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">>80 ppm</div></td> </tr>
<tr> <td style="border-color: -moz-use-text-color black black; border-style: none solid solid; border-width: medium 1pt 1pt; padding: 0cm 5.4pt; width: 99.25pt;" valign="top" width="132"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">NH3</div></td> <td style="border-color: -moz-use-text-color black black -moz-use-text-color; border-style: none solid solid none; border-width: medium 1pt 1pt medium; padding: 0cm 5.4pt; width: 5cm;" valign="top" width="189"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><0.05 ppm</div></td> </tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i>Pond Bottom Management</i></b></div><div class="MsoNormal">Pond bottom management is very important because most of the shrimp activities performed in the pond bottom. Pond bottom is a feeding area which is also where the accumulation of dirt as a result of the culture process. Keeping the pond bottom clean will indirectly protect water quality and shrimp health. It should be noted in the pond bottom management is setting PWA, siphoning and treatment of bacterial decomposition. </div>Unknownnoreply@blogger.com0