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Health Management071064 Dr. Niti
Health Management071064 Dr. Niti
2013 250,000
2014 210,000
2015 230,000
2016 260,000
2017 255,000
2018 272,000
2019 274,000
https://www.undercurrentnews.com/2020/09/15/pandemic-could-wipe-600000t-off-2020-global-farmed-shrimp-production
Global Supply of Shrimp 2020
https://www.undercurrentnews.com/2020/09/15/ pandemic-could-wipe-600000t-off-2020-global-farmed-shrimp-production
- PL10 or more
100 liters/tank
Day 1 2.5 kg
Day 2-7 100g/day
Day 8-14 200g/day
Day 15-30 300g/day
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Percentage Feeding Program
The relative feeding rates Shrimp
%
decrease during the production weight (g)
cycle since the shrimp eat 2 9.5
proportionnally less as they grow. 3 5.8
5 5.3
Shrimp consume a smaller 7 4.1
proportion of their body weight/day. 10 3.3
12 3.0
The feed requirement is calculated 15 2.6
from the average body weight,and 20 2.1
estimated biomass. 25 1.5
30 1.3
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Automatic feeder
Phytoplankton died
Culture
Period 2005 2010 2014-2020
(Days)
60 10> 11 – 12g 16 – 20g
80 11 – 12 13 - 15 21 – 25
90 12 – 13 16 - 18 26 – 33
*100 14 – 17 19 - 23 34 – 37
120 18 – 20 22 - 27 38 – 50
130 19 – 22 28 – 32 -
*ADG / 100 day 0.14 – 0.17 0.19 – 0.23 0.30 – 0.40
Advantages
• Faster growth rate
• Shorter culture period
Disadvantages
• Molt frequently
• Easily get infected
38
Aquaculture Business Research Center 38
Good Quality Shrimp Feed
N. Chuchird
N. Chuchird
White Feces Syndrome Associated with Vibrio spp
N. Chuchird
• Vibrio parahaemolyticus
• V. fluvialis
• V. vulnificus
• V. mimicus
Aquaculture Business Research Center
Early Mortality Syndrome (EMS) in 2011
A lot of lipid
droplets
Healthy hepatopancreas
Small pale colour
Complete hepatopancreas
Vibrio green colony< 100 cfu / 1 g.
Vibrio yellow colony<1,000 cfu/ 1 g.
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กา Shrimp died after 40 days
- Water
- Sediment
54
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กา Reduce the risk of bacterial diseases
Natural water
Trichlorfon 2 ppm
Treatment pond (6 hectare) Copper Sulfate 2 ppm
Chlorine 16 ppm
DO > 4 ppm
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กา
Tawee Farm
40 days/ 70 pc/kg.
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Recycle system with fish
84
Aquaculture Business Research Center
Thank you