Shrimp Fry Quality Criteria

Knowledge about shrimp fry quality on the shrimp culture is a significant aspect to be known for shrimp farmer although it’s technician. However, fry is a “seed” for shrimp, with the indirectly result that it’s influence toward shrimp profil that will be produced in accordance with quality although quantity at a harvesting moment through shrimp culture process.

Based on fry shrimp sources, generaly it’s could be difference on 2 (two)catagorized, that are :

1. Natural shrimp fries, that to be collected directly from nature. As an individual and on normal condition, shrimp fry could be said it more defensiveness concerning it’s environment changes (not extremely changes). But shrimp fries that will be cultured, it have basicaly weakness, there are : in view as population shrimp fries have highly uniform level from ages, size/weights, moreover it’s qualities. That weakness of course will impact at shrimp culture process, paricularly on treatment although feeding program that will be implemented.
   


2. Hatchery shrimp fry, that to be found from frying location or that to be known as hatchery. The benefits from this fry there are as population it have more better uniform level than natural shrimp fries in view from age, size/weights, moreover it’s quality because hatchery shrimp fry is by way of frying process.

Determination of shrimp fry categories (natural/hatchery) that will be used on shrimp culture of course must based on it’s weakness/benefit from each category refer from shrimp culture scale (traditional, semi-intensive, intensive) also shrimp fry stocks in an area considerated shrimp culture period.

Shrimp quality monitoring is a effort to anticipate trouble/problem related with shrimp condition on shrimp culture process, until that to be need knowledge about it (like an aphorism “ the fruit that we will consume, it’s depend on seed that we has be plant”). Based on method, shrimp quality monitoring, can diference through with 2 (two) categories, that are :

1. Laboratory monitoring. The conclusion which to be resulted from this monitoring more detailed and scientificaly, but it ‘s not practice on field implementation (not will be discussed anymore).
   


2. Visually direct monitoring. This monitoring is usually to be implemented by shrimp culture technician, because decision making process that based on this monitoring is more faster of course refering on standard criterias.
   

A practically monitoring of fry shrimp with visual methods have been discussed before (on fry sampling topic). The standard that to be used on this monitoring included appearance of shrimp fry body and it’s activities at those moment, there are : (i) body color, (ii) eyes, (iii) tail/carapace, (iv) completely of part of body, (v) size, (vi) unmovement postion, (vii) sense toward move shock, (viii) swimming destination, (ix) sense toward food, (x) shell/chitin, and (xi) group.

Furthermore, the standard and criterias as mentioned above like as on beneath tabulation.

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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