Search Engine

04 October, 2007

Shrimp Sampling 02 - Materials / Equipment and Stages of Shrimp Sampling

As described in the foregoing discussion that outlined the shrimp sampling activities can be divided into (1) Sampling of fries, (2) Sampling using ancho and (3) sampling using nets. Before discussing about the materials / equipment and sampling stages, there are some basic ideas that need to be considered before doing the sampling, ie:

  1. Sampling activities should be performed when the sun is not too hot or in other words in an atmosphere of calm (morning / afternoon, or a place protected from the scorching sun). These conditions aim to avoid loss of quality due to shrimp exposed to sunlight during sampling, although shrimp that were sampled is not too great amount.

  2. Sampling activities should be performed during shrimp conditions in general normally and in no moulting condition (change skin), because the shrimp in a moulting state is relatively weak and vulnerable to "shocks" in their environment.

  3. Sampling activities should be performed about 2 - 3 hours after feeding so that the shrimp sampling will be more effective because the shrimp is still spreading in the vicinity of the feed so it is still within range of the sampling nets. While for sampling ancho, range time is a moment of shrimp began to "invade" ancho to consume feed in ancho.

  4. Sampling activities should be conducted not in conditions of water circulation and recommended water mill operation is minimized, thus opening the nets are not disturbed by water currents caused.
Especially for incidental sampling, mainly in the ponds with shrimp exposed to problems indicated by the illness, it can be done as soon as possible without the need to pay attention to the factors mentioned above, it aims to be able to detect and take decisions related to their treatment as well as to the direction of cultivation harvesting.

Sampling of Fry.

In the foregoing discussion has explained that the purpose of sampling is more directed fries estimate the number / population of fries, as well as the condition / quality of fry to be stocked.

  1. Water container / spot sampling (such basins / buckets), which consists of two kinds: one for the container to be sampled fries and one to put the fries that have been sampled. Container used should be brightly colored so that when the fry are placed in these containers will be visible contrast and does not interfere with observation and calculation condition fry population.

  2. Computational tools such as calculators and other tools. The calculator is needed to calculate the total number of fry that have been counted, while the other count tool to mark functions as a multiple of the calculation. For the record: in relation to counting the number of fry is done manually and one by one, to facilitate in considering the amount that has been calculated usually every multiple of a certain number will be marked by using a tool other count (which is commonly used is a stick / match stick or dependent habits used).

  3. Stationery used to document the results of counting the number of shrimp fry and shrimp fry observation conditions.
Fry Sampling Activities Stage

Fry sampling can be done at the time of fry procurement at the hatchery and at the fry will start dispersive but in principle stages needs to be done at the time of sampling fry among others include:
  1. Conduct the observation condition / quality of fry in general by using visual observation. If the fry are placed in plastic bags, then the observation can be done by lifting the plastic bag and gazing toward the light source, so that the condition / quality of fry can be observed more clearly.

  2. Take a few samples of plastic bags that will fry containers used in sampling activities.

  3. Move the fries in a plastic bag along with water into a container which has been prepared slowly and let sit for a few moments.

  4. Perform a visual observation of the condition / quality of fry and then proceed to test the quality of the fries in the container. Fry quality testing can be done in a practical and simple, that is by: (i) Provide a whirlpool in the container of water where the fries are, it is to know the level of activity and direction of fry swimming, (ii) Provide a surprise in water using fingers, this is to know the level of reaction to stimuli fries motion granted, (iii) Putting a finger while in the container of water, it aims to know the reaction to the stimuli of smell fries and excitatory feed.

  5. Start counting the number of fry manually by using devices like a medium-big size spoon. In an effort to facilitate in considering the amount has been calculated, should any multiples of certain numbers are marked by using the tools that have been prepared

  6. Prepare a container which contains water (preferably water from the same bag, so it does not cause shocks to fry condition caused by an abrupt difference in water conditions) as a place for fries that have been calculated and the observed condition.

  7. After the process of calculating the amount of fries done, do count toward the total number of fry in a plastic bag. If sampling was conducted in hatchery fry / hatchery, the fries that have been sampled returned in its original condition.

  8. Meanwhile, if the sampling was performed at the location of ponds, the fries in a container that has been sampled along with the other fries are still inside the plastic bag placed in a the pond water surface soon to undergo the process of acclimatization.
Note: the stages / processes fry sampling as mentioned above is the general process carried out in several locations / areas of shrimp ponds. After all the fries sampling process may vary depending on the technicians / practitioners who managed the ponds.

If you liked this post, please push this button Subscribe in a reader

Related Post :

  1. The Concept of Size and Quality of Shrimp for Price
  2. Shrimp Sampling-04 - Sampling of Jala
  3. Shrimp Sampling 03 - Sampling of Ancho
  4. Shrimp Sampling 01 - Background, Objectives and Kind of Samplings

No comments: