Shrimp Fry Quality Criterias

Knowledge about the quality of shrimp fry in the cultivation of shrimp is one very important aspect to note for the cultivation of these actors and practitioners' of ponds. After all, fry a "forerunner" of the adult shrimp thus indirectly also affect the profile of shrimp that will be produced both in quality and quantity at the time of the harvesting through the cultivation process.

Viewed from its origin, in general fries can be differentiated into two types:

1. Natural fry, namely fry obtained / collected directly from nature. Individually and in normal circumstances can be said that natural shrimp fry are relatively more resistant to the changes that occur in their environment (changes that occurred are not extreme). But a natural shrimp fry will be stocked in the pond has a fundamental deficiency in the population has a high level of uniformity in terms of age, size / weight, and even quality. The weakness is of course will impact on the cultivation process to be performed, especially in the treatment or feeding program that will be applied.
   
   
2. Hatchery fry are fry obtained from the hatchery. The advantage of this fry is the population has a relatively good level of uniformity better than natural fry both in terms of age, size / weight, even the quality because the seeding process

Determination of type of fries (natural / hatchery) to be used in a course of shrimp culture activities should be based on the deficiencies and strengths of each type of shrimp fry is by reference to the scale of cultivation (traditional, semi intensive, intensive) and stock fry in a region compared with cultivation period.

Observation of the quality of shrimp fry is an effort to anticipate the problems associated with conditions in a process of shrimp cultivation, so that the necessary knowledge / understanding about it (like the proverbial "fruit of which we will enjoy, depending on which we planted the seeds"). Based on observation of how the quality of fry can be divided into two kinds:

1. Observations in the laboratory. Conclusions resulting from these observations are relatively more detailed and scientific, but not practical if applied in the field (will not be described in further discussion here.
   
   
2. Observation of the condition / quality of fry is practically using visual observations have been partially described in the previous discussion (sampling fries). Benchmarks used in this observation is the physical appearance of the body and fry activity at the time, which includes (i) body color, (ii) eye, (iii) head / carapace, (iv) completeness of the body, (v) size, (vi) at rest, (vii) motion stimuli, (viii) the pool, (ix) stimulation of feed, (x) skin / chitin, and (xi) community.
   
   Furthermore, benchmarks and criteria that are used as described above is reflected in the tabulation below.
   
   
   

   No.	Appearance/ Activities of Shrimp Fry	Quality of Shrimp Fry
   		Fine	Poor
   1.	Body Color	Brownish/dark	White to yellow
   2.	Eyes	Shined	Dimmed
   3.	Tail/carapace	Opened	Closed
   4.	Unmovement position	Horizontal	Vertical
   5.	Sense toward moved shock	Active	Pasive
   6.	Swimming destination	Oposed current	Involved current
   7.	Sense toward food	Active	Pasive
   8.	Size at same age	Uniformed	Variated
   9.	Parts of body	Completed	Uncompleted/broken
   10.	Proportion of body size with age	Standard	Not standard
   11.	Shell/chitin	Unspotted	Spotted
   12.	Group	Spreaded	Grouped

   
   
   
   
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