Choose excellent fries for a more promising shrimp aquaculture - Harvestariake
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Choose excellent fries for a more promising shrimp aquaculture

The important key to success in the shrimp aquaculture is fries, feeds, also water quality and a good environment. Fries play an important role in ensuring the success of aquaculture. Given the magnitude of the influence of the quality of fries, the aquaculture should first understand how to check and what the parameters to consider in choosing best quality fries.

Visually or naked eye vision can distinguish between the fries good and not good, that is:

  1. All organs of fries (tail, eyes, feet, skin) complete and no defects, the condition of the antenna is straight (not forming the letter V), and the tails opens.
  2. Vanname fries post larvae 10-12 usually has size 8-10 mm and shape of an elongated streamlined body.
  3. Fries size is relatively uniform (coef. variation <15%).
  4. The body color/pigment of fries is clear or dark (not red, white, cloudy, or bluish).
  5. No changes evident in the fry color in bright conditions and darkness.
  6. The condition of fry body is clean from dirt and moss attached, intestines filled in a straight line, full hepatopancreas with dark color (brown/black depending on the food).
  7. Movement fries agile, swim against the current, settle on the base/wall, and always actively foraging.
  8. Fries are sensitive to physical disturbance of environment, and positive phototatis (responsive to light).

In an effort to get ready for stocking fry are good quality, should be observed for the next level, by microscopic observation, tests MBV occlusion bodies (to find indications of stress), and Vibrio test. These observations were made to obtain more detailed information about the condition of fries. Microscopic observation criteria are hepatopancreas condition (indicates digestibility and disease), muscle condition, muscle gut ratio (MGR) to determine muscle growth, fouling observation, and necrosis (deformity) observation. As for the observation vibrio contained in the fried body is required to have a good test results or free from vibrio patoghen.

In addition, the characteristics of the most sought by today’s shrimp farmers are SPF certified (Specific Pathogen Free) or disease-free, especially against deadly diseases. The observation of fries was done by PCR (Polymerase Change Reaction) test to find the fries free from some diseases such as IMNV (Infectious Myonecrosis Virus), WSSV (White Spot Syndrome Virus), IHHNV (Infectious Hypodermal and Hematopoitic Necrosis Virus), and Taura syndrome.



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