shrimp resilience levels

shrimp resilience levels

Plasticity shrimp as one indicator of shrimp condition is the crucial factor of success of a process of cultivation, especially on the quality of shrimp that will be produced, so that will indirectly also affect the sale price. Simply shrimp resilience level can be interpreted as the ability of the shrimp body (part of the shell / skin with meat) to go back into shape after a power hit from the outside. Shrimp resilience level can also be equated with "fat" or "skinny" a shrimp because these factors closely linked with the consumption rate of shrimp feed itself.

In practical shrimp resilience level can be determined by simply pressing the shrimp's body using the thumb and forefinger and then the pressure is released. In this way it can be determined the level of resilience and condition of shrimp at that time. Shrimp resilience level can generally be classified into 3 categories, namely:

1. Porous, at this level of shrimp in a condition "very thin" and can be categorized in the severe conditions. In this condition if we suppress the body of shrimp, it would seem there is space between the shell / skin with shrimp meat and the shell tends not / old back into shape. If most of the shrimp population in the pond has the same condition, it can be said that the shrimp in the pond is in a serious condition. This condition if not immediately treated could cause a drop in the shrimp population density significantly, because the shrimp are relatively porous but susceptible to the disease also can trigger cannibalism among shrimp in these ponds.

2. Was, at this level of shrimp in the state of "thin". In this condition if we suppress the shrimp's body, then it will feel the skin / shell and shrimp meat together but in a less tough conditions. If most of the shrimp population in the pond has the same condition, it can be said that the shrimp in the pond is on the condition of being.

3. Chewy, the shrimp at this level in the state of "fat". In this condition if we suppress the shrimp's body, then it will feel the skin / shell and the shrimp meat was very tough. If most of the shrimp population in the pond has the same condition, it can be said that the shrimp in the pond is in good condition.

As an effort to obtain the level of ideal plasticity shrimp feed program should be applied to follow the requirements of the shrimp feed itself. Feed programs that are too tight can cause rotten shrimp. On the other hand the feed program can cause too much shrimp in a state of "fat" although good for shrimp, but can lead to over-feeding that trigger accumulation of feed remaining at the bottom of ponds and if this condition is left too long, it can cause problems for the shrimp itself.

Careful observation of conditions at the time of the shrimp feed on the net to check up and at the time of routine sampling is one of the alternative activities that can be done to control the level of resilience shrimp feed programs implemented (linked to Food Conversion Ratio). Based on the above description, the most ideal conditions is the shrimp in a state of "fat" food program that is still controlled in accordance with the requirements of shrimp.
source: http://marindro-ina.blogspot.com