The effects of hydrolyzed and supplemented rice flour method  to cultural  yield of white leg shrimp

Ta Van Phuong * , Nguyen Van Ba and Nguyen Van Hoa

* Corresponding author (tvphuong@nomail.com)

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Received: 10 Jun 2014
Accepted: 04 Aug 2014
Published: 24 Sep 2014
Title: The effects of hydrolyzed and supplemented rice flour method  to cultural  yield of white leg shrimp
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How to Cite
Phương, T. V., Bá, N. V., & Hòa, N. V. (2014). The effects of hydrolyzed and supplemented rice flour method  to cultural  yield of white leg shrimp. CTU Journal of Science, (CĐ Thủy sản), 54-62. Retrieved from https://ctujsvn.ctu.edu.vn/index.php/ctujsvn/article/view/1847
Issue
No. Special issue on Fisheries (2014)
Section
Aquaculture and Fisheries

Abstract

The two factorial experiment was designed randomly with the time hydrolyzed rice flour (12, 24, 48 hours) and supplementing rice flour to feed and TAN with C:N=15:1. The aim of the study is to find out the way to supplement effect rice flour to yield of white leg shrimp culture. The result showed that when plugin rice flour according to TAN for element TSS, TAN, NO2-, the size biofloc, lượng biofloc (FVI). Total bacteria increased and decreased alkalinity in water comparion supplement with feed. The time hydrolyzed rice flour was not effect to the environment; the longer time hydrolyzed leads to the environment  improved and bigger sizes of biofloc, but smaller volume of biofloc. Speed ??increase grow, survival rate or productivity in the experiment plugin carbohydrate with feed increaser comparion with experimentals plugin rice flour according to TAN. White leg shrimp culture following process biofloc by using the sources of rice flour with hydrolyzed in 48 hours and plugin according to feed has the best result.
Keywords: Litopenaeus vannamei, Biofloc, Rice flour

Tóm tắt

Thí nghiệm được bố trí hoàn toàn ngẫu nghiên với 2 nhân tố là thời gian thủy phân (12, 24, 48 giờ) và phương thức bổ sung bột gạo theo thức ăn (TA) và theo tổng ammonia (TAN) với tỷ lệ C:N=15:1. Nhằm tìm ra phương thức bổ sung bột gạo hiệu quả lên năng suất tôm thẻ chân trắng. Kết quả thí nghiệm cho thấy khi bổ sung bột gạo theo TAN làm cho các yếu tố TSS, TAN, NO2-, kích cỡ, lượng biofloc (FVI), tổng vi khuẩn tăng cao và làm giảm độ kiềm trong nước so với phương thức bổ sung theo TA. Thời gian thủy phân bột gạo có ảnh hưởng không rõ rệt đến môi trường, theo xu hướng chung là thời gian thủy phân càng dài môi trường càng được cải thiện và kích thước hạt biofloc càng lớn nhưng lượng biofloc càng nhỏ. Tốc độ tăng trưởng, tỷ lệ sống hay năng suất ở nghiệm thức bổ sung bột  gạo theo TA cao hơn so với các nghiệm thức bổ sung bột gạo theo TAN. Nuôi tôm thẻ chân trắng theo quy trình biofloc với bột gạo được thủy phân trong thời gian 48 giờ và bổ sung theo thức ăn là tốt nhất.
Từ khóa: Tôm the? chân tră?ng, Biofloc, Bột gạo

Article Details

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