Water hardness in farming
Water hardness measures the content of water-soluble minerals. They are mainly salts containing calcium ions (Ca2+) and magnesium ions (Mg2+). Water hardness is measured by a TDS meter. TDS stands…
Turbidity of water
Plankton, algae, dead algae or soil and inorganic particles in water created turbidity. Turbidity is measured by the Secchi disk. Turbidity of water is suitable for shrimp if Secchi disk…
TAN = total ammonia nitrogen
In water, ammonia (NH3) exists in equilibrium with dissolved ammonium ions (NH4+). TAN (total ammonia nitrogen) is the total amount of nitrogen in the forms of NH3 and NH4+ in…
H2S (hydrogen sulfide) of water
H2S (hydrogen sulfide) is a toxic gas, is formed in anaerobic conditions. In water, H2S (gas) exists in equilibrium with the form HS- ion. If pH is low, the form…
Salinity of water in shrimp farming
Salinity of water, measured in g/L, or thousandths (ppt), includes mainly sodium chloride NaCl, and other are calcium salt, magnesium salt, potassium sulphate and bicarbonate salts. Each type of shrimp…
Foam in shrimp pond
White foam that does not dissolve in a short period of time might appear after paddlewheel aerators are run. This type of foam indicates that pond water has suspended sediments…
Common mistakes in shrimp farming
Some common mistakes in shrimp farming are not choosing high-quality postlarvae, growing shrimp in high density, improper farming techniques, inattention to diet for shrimp, and the overuse of lime: Mistakes…
Preventing microsporidiosis and EHP in shrimp
Enterocytozoon hepatopenaei (EHP) is a microsporidian parasite found in hepatopancreas cells of shrimp. The parasite causes microsporidiosis disease. Although the disease doesn’t cause mass deaths, it makes shrimp grow slowly and…
Identify the main causes of slow growth in shrimp
In many cases, the sizes of black tiger prawn as well as white leg shrimp don’t grow at the end of the first farming month to the beginning of the…
Shrimp farming techniques during cold season
Shrimp grows in a temperature range of 25 to 32 degrees Celsius. During cold season when the temperature is low, shrimp decreases their ability to catch prey, reduces digestibility and…