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Degradation of natural food used in maturation of penaeus paulensis and their influence on water quality

, : Degradation of natural food used in maturation of penaeus paulensis and their influence on water quality. Arquivos de Biologia e Tecnologia (Curitiba) 34(2): 251-261

The diversification of food items is one of the basic requirements for the maturation and spawning process of Penaeid shrimp to be successful. Clams, crabs squids, fishes, ox liver and shrimps, natural food potencially used in cultivations of pink shrimp Penaeus paulensis, were kept in flasks with seawater under constant temperature and aeration. Through daily monitoring the variations provoked by the degradation of this food in the following parameters: turbidity, particulate organic matter in suspension, alkalinity, pH, ammonia, and nitrite were quantified. Important and deep differences comparing the results obtained from fresh and frozen clams wwere observed. The former demonstrated great stability in water up to 24 hours, then they quickly decayed. On one hand the latter was, after 168 hours, the food that caused lesser alterations in the parameters analysed and fish, on the other hand, the one which most contributed to this alterations.

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Related references

Ostrensky, A.; Marchiori, M.A.; Santos, M.H.S., 1991: Degradation of natural foods used in maturation of Penaeus paulensis and their influence on water quality. A diversity of foods is a basic requirement for success in maturation and spawning of P. penaeus. Simple (2 g DW) in clams (fresh and frozen), crabs, squid, fish, ox liver and shrimps, all natural foods potentially of use in P. penaeus cultivation...

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