Recognized Shrimp Condition

Recognized Shrimp Condition

One of characteristhic from shrimp culture like it have been discussed before is shrimp sensitivity. Different from shrimp natural habitat, pond is a artificial habitat form for shrimp. Inside the pond, shrimp is very sensitive toward changes that happened at around it environment that caused by natural factors (changes of climate, wheather, water) although caused by shrimp culture technical treatment factors on that pond.

Based on logical frame above, so except knowledge in line with shrimp fry quality criteria (it have been discused before), another aspect that so important to be known is practicaly knowledge about shrimp condition that it can be implemented directly at the field. This knowledge is tobe need as reference on decision making process related with a trouble that happened at shrimps included a treatment which it need to be implemented in accordance with fastly, exactly also effective and efficien.

Some parameters that can be used on diagnosed shrimp condition are :

1. Intestines. With visual monitoring method, shrimp intestines can indicated it condition at that time. On normal condition shrimp intestines is fully and not broken also it colored as like a food that have consumed at that moment. If shrimp intestines is not on normal condition, then it need to be monitored toward another shrimp samples, and if the result is on the same condition, it can be said that the shrimps at this population is already affected by trouble/disease. Another case that need to be waried is if shrimps majority have red colored intestines, this condition is mean that shrimp have been consumed a dead/carrions shrimp. In another word, it have been a mass dead of shrimps at mentioned population that caused by a disease or another factors.
   
   A practicaly monitoring toward shrimp intestines can be done as directly and more clear if it be seen under light /sun’s ray.
   


2. Hepatopancreas.At the discussion before, it have been mentioned that this body organ is identical with shrimp stomach and its a center for shrimp digestion that located at shrimp head and on normal condition it formed like triangle also have brownish color. On the especially cases, shrimp hepatopanchreas size is decreasing and it have white or blue color. This condition is indicated that a shrimp is already affected by a problem/trouble and its need to be give technical treatment in connection with that shrimp condition.
   
   Like an intestines, a practical monitoring toward hepatopanchreas can be done as directly and more clear if it be seen under light /sun’s ray.
   


3. Shrimp body rubbery. Monitoring toward shrimp body rubbery can be done with pressing shrimp body method using two fingers. At normal condition shrimp body is rubbery feel, in the other hand at problemed condition shrimp body is porousy/softly.
   


4. Shrimp shell color, it is related with water quality at that moment. Shrimp shell is composed by chitin that is a shell shape substance which it compotion are calcium and protein. Chitin is very sensitive toward around environment changes, until at the moment that a shrimp is in the process of moulting (shell change process), shrimp shell color will adjust with water quality at that moment. At the normal condition, shrimp shell is seem cleany and shined. A condition that need to be waried is if shrimp shell become redden (indicated red gill disease), it have white spot (indicated white spot disease), also it have blue seem color (indicated oxigen and nutrient is minus. Other condion that need to be conscientioused that is mossy shrimp shell that caused by high water brigth level with the result that mossy will sprout up at bottom.
   


5. Shrimp gill. This body organ also need to be conscientioused on shrimp condition monitoring process. At a normal condition, shrimp gill is cleany. A matter that need to be waried is if shrimp gill become dirty and redness also shrimp become passively that is indicated red gill disease.


6. Body organ completely. At normal condition, shrimp body organ is complete, some situation that need to be conscientioused is shrimp on like condition : lack tail, broken antennas, broken legs, lacerated skin and other organ is missing. This condition caused by cannibalism or disease.
   

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7. Shrimp Fry Quality Criteria

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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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Shrimp Sampling-04

Sampling of Jala
Jala is mean fish casting net

This sampling is commonly implemented for shrimp with more 2.5 gram weight with the result that trapped on it mesh. In addition to used for regularly sampling, jala also to be used for incidentally sampling.

Equipment/Tools

1. Jala with 6 meter diameter size, length 3 - 4 meter, with mesh size depend on location and who it made (mesh size is to be appropriated with shrimp size that become as sampling target).Viewed as sampling equipment, the function of jala is tool for shrimp samples taking.
   
   
2. Plastic bucket that contained water for place of shrimp that will be sampling.
   
   
3. Weight measure equipment ('sit' or 'hang on' model) with 6 kgs capacity as tool for measuring shrimp average body weigth.
   
   
4. Calculator for calculated average body weigth.
   
   
5. Writing kit for documentation of shrimp number and average body weight calculating results and others.

Sampling Stages

1. Prepared all equipments that to be need like mentioned above in order to sampling process can be implemented with effective.
   
   
2. Fixed one location point as place to throwing jala (on one sampling of jala activity, commonly using several locations in order to get optimal result that hope can be representative of shrimp population on its location.
   
   
3. Throwed jala with opened perfectly, thats mean jala can be open with maximal when it throwed and then wait for the moment in order to jala can reach out at the bottom.
   
   
   
4. Lift up jala and entry the body of jala with its catched on plastic bucket that contained water. In this moment, the important matter that need to be viewed is impurity profil as bottom indikator.
   
   
5. Detached shrimp from jala mesh at that bucket carefully in order to no happen shrimp physically broken that influence on shrimp quality.
   
   
6. Separating with other water biotas that brought at jala. These water biotas can become indicator of density level and kind of shrimp competitor/predator on the pond.
   
   
7. After detaching process, take litle bucket that contained shrimp samples on weight measure tool ('sit' or 'hang on' model) (make sure that tool on normal condition).
   
   
8. Measure and record total weight of shrimp samples based on weight measure tool.
   
   
9. Measure weight of plastic bucket that contained water in order to know the real total weight of shrimp sample with this manner : result weight of item 8) above minus weight of item 9). For example if weight of item 8) = 3.5 kgs, and weight of item 9) = 1.5 kgs, then real total weight of shrimp sample = 3.5 kgs - 1.5 kgs = 2.0 kgs.
   
   
10. Count total number of shrimp on that buckets and at the same time monitoring in line with condition/quality of shrimp. If fined shrimp with trouble indication, record the problem as decision making matters related with shrimp culture technically or other aspects. The shrimps that have been counting as soon as get back on pond water in order to avoid decreased shrimp samples quality.
    
    
11. Count average body weigth (ABW) with formula : shrimp total weight devide shrimp total number. Example : if shrimp total weight = 2000 grs (2.0 kgs), shrimp total number = 200 pcs, then ABW = 2000 grs : 200 pcs = 10 grs/pcs.
    
    
12. Repeat that above process at several point location on one pond.
    
    
13. Record calculated and monitoring resultas base of decision making process.
    

Notes :

• Throwing jala process on the wter bottom is better implemented by person who have skill/clever to do it with the result that sampling process can be effectively
  
  
• Sampling jala process is better to be implemented about 2.5 - 3 hours after feeding in order to the shrimp numbers that will be take can effectively because the shrimps still spreading on feeding area with the result that it still on reach out of jala.
  
  
• Sampling process is better to implemented not on water circulation condition and it good idea for minimalized waterwheel operation with the result jala can opening perfectly because not disturbed water current.
  
  
• Sampling process is better to implemented as fastly in order to decreasing quality of shrimp samples.

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Shrimp Sampling 03

Sampling of Ancho

Interpretation of ancho have been distincted on explaining before, it’s a tool/equipment that used to control feeding program, growth and quality of shrimps as daily/incidentally. In generally, ancho dimention is square form with measure 1 m x 1 m and it frame made from wood/steel and completted with streameen (like jute from nylon)) and in it central be given sinker in order to can reach out at the bottom of waters.

Equipments

1. Ancho that one of a part of shrimp culture tool. Viewed base on sampling equipment, the function of ancho is to be use for taking shrimp samples


2. Plastic bucket that contained water as place of collected shrimp samples from several ancho
   
   
3. Small plastic bucket/water dipper as place of shrimp that will be monitored of it condition and be measured of it average body weight.
   
   
4. Weight measure equipment ('sit' model) with 1 kg capacity as tool for measuring shrimp average body weigth
   
   
5. Calculator for calculated average body weigth.
   
   
6. Writing kits for documentation of shrimp number and average body weight calculating results and others.
   

Sampling Stages

1. Preparing all equipments that to be need like mentioned above in order to sampling process can be implemented with effective.
   
   
2. Lifting up ancho from water bottom with slowly in order to that the shrimps not jump to come out from ancho (this condition is purpose in order to the number of shrimps that could be take is maximally, with the result that it can representated condition and population of shrimps on pond mentioned.
   
   
3. Put all shrimps from ancho and place on bracket that contained water, continue this process for other ancho that pond own and collected at the same brucket.
   
   
4. After the process above finished, then collect the shrimps on small brucket/water dipper to measure total weight from shrimp samples.
   
   
5. Take litlle bucket/water dipper that contained shrim sampleson weight measure tool ('sit' model)(make sure that tool on normal condition).
   
   
6. Measure and record total weight of shrimp samples based on weight measure tool.
   
   
7. Measure weight of plastic bucket that contained water in order to know the real total weight of shrimp samples with this manner:result weight of item 6) above minus weight of item 7). For example if weight of item 6) = 500 grs, and weight of item 7) = 250 grs, then real total weight of shrimp samples = 500 grs - 250 grs = 250 grs.
   
   
8. Count total number of shrimp on that buckets and at the same time monitoring in line with condition/quality of shrimp. If fined shrimp with trouble indication, record the problem as decision making matters related with shrimp culture technically or other aspects. The shrimps that have been counting as soon as get back on pond water in order to avoid decreased shrimp samples quality.
   
   
9. Count average body weigth (ABW) with formula : shrimp total weight devide shrimp total number. Example : if shrimp total weight = 250 grs, shrimp total number = 100 pcs, then ABW = 250 grs : 100 pcs = 2.5 grs/pcs.
   
   
10. Record calculated and monitored results base of decision making process.
    

Notes

• Sampling ancho process is better to be implemented about 2.5 - 3 hours after feeding in ordr to the shrimp numbers that will be take can maximally.
  


• Sampling ancho process is better to be implemented as fastly in order to decreasing quality of shrimp samples.
  

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Shrimp Sampling 02

Equipments/Tools and Shrimp Sampling Stages

Like already on explained before, as generally shrimp sampling could be difference as (1)Fry sampling, (2) Sampling of ancho, and (3) Sampling of jala. Before discussion about equipments/tools and stages of sampling, there are several logical basic that need to be attention before implemented sampling, there are :

1. Sampling activity more better to be implemented at the sun's rays not too extreme or in the other word on calm/shade condition (morning/afternoon time, or a shelter placed from the sun's rays). Purpose of this condition is to avoid decreased shrimp quaility cause of extreme sun's rays, in spite of the shrimp sample numbers not too much.
   
   
2. Sampling activity more better to be implemented at the condition of shrimps as generally is normal and not on 'moulting' condition, because a shrimp on the moulting condition is weak and susceptible for unstable envirement.
   
   
3. Sampling activity more better to be implemented about 2 - 3 hours after feeding, with the result that more effectively, because the shrimps still on feeding area and so still on range of jala. Whereas for sampling of ancho, that time ranges ias the time for shrimps to start 'invading' ancho in order to consume food on ancho.
   
   
4. Sampling activity more better to be implemented not on water circulation condition and minimalized waterwheel operation, with result that opening of jala not disturbed by impact of water current.

Especially for incidentally sampling, there are on pond with shrimps that indicated trouble/disease, sampling could be implemented as soon as without attentions above, this condition is for can detecting and it decision making in line with shrimp culture treatment or harvest decicion

Fry Sampling

Like on explained before, that the purpose of fry sampling is more direction for count estimation/fry population, also fry condition/quality that will be cultured.

Equipments/Tools

1. Place of sampling (like a bucket) with 2 (two)various are one for place of fry that will be sampling and other one for place of fry that have beev sampling. The place that to be used is more better have clear color with the result at the moment of fry to be placed on it will seem contrast and not disturbing of fry condition monitoring although fry population counting.
   
   
2. Count equipment like calculator or others. Calculator is to be need to count fry total numbers, while other count equipment is to be functioned for making mark of counting multiplied. As note : in connection with that fry counting is manually and one by one, then for reminding the number that have been counted easily, commonly for each multiplied will marked with other count equipment (usually it using a palm leaf rib or stick matches or depend on it ordinary).
   
   
3. Writing kit for documentation of fries number and fry condition monitoring.
   

Fry Sampling Stages

Fry sampling could be implemented at fries procurement moment in hatchery also at moment that the fries will be culture, but as principal that stage which need to be implemented are:

1. Make monitoring on general condition/quality of fries with visual monitoring. If fries placed on palstic bags, monitoring can be done by taking up and see under lights, until condition/quality of fries can be monitored with clear.
   
   
2. Put some plastic bags that will be used on sampling.
   
   
3. Moved the fries on the plastic bag along with it water to bucket that has prepared with slowly and keep quietly at a moments.
   
   
4. Make visual monitoring to condition/quality of fries then continued with fries quality test on the bucket. The test of fries quality can be done by simply and practically, there are : (i) making curent water rotation on the bucket, this treatment is to know activity level and direct of fry swimming, (ii) give a shock on water with fingers, this treatment is to know fries reaction level toward stimulation of movement that to be given, (iii)Place one finger on the water at a moment, this treatment is to know fries reaction level to stimulation of smelt and food.
   
   
5. Start counting number of fries manually using tool like spoon that it medium/big size. in connection with that fry counting is manually and one by one, then for reminding the number that have been counted easily, is more better that each multiplied will marked with other count equipment that has prepared.
   
   
6. Prepare the other bucket that contained water (more better water from the same plastic bag, until its not become fry shocking that caused of water condition difference as extremely) as place for fry that have been counted and monitored.
   
   
7. After fries number counting finished, count fries total number on one plastic backet. If fry sampling is done at hatchery, then the fries that have been sampling, its be returned at a first condition.
   
   
8. While if sampling is done at pond area, then the fries on the bucket together wit other fries that still on plastic bags as soon as to be placed on shrimp culture area to get aclimatitation pocess.

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Shrimp Sampling 01

Background, Objectives and Kind of Samplings

Shrimp sampling is a activity that have to be need on shrimp culture. Like already explained before,that one of characteristic of shrimp culture is unvisible object, that mean all of behaviours, condition and growth of shrimps can't be monitored directly because it covered by water that as it habitat. Based on this characteristic one part of alternative activity that could be done in order to estimated shrimps profile on pond is by shrimp sampling activity.

As simple, shrimp sampling is mean an activity for taking some shrimp as sample on it population at specific time period. Based on explanition above, shrimp sampling is more better to be implemented periodically from fry period until it ready to harvest. The objectives of shrimp sampling as generally are to knows:

1. Shrimp conditionit related with shrimp quality. At the sampling moment that can be monitored shrimp samples quality directly. Some shrimp condition that be resulted from sampling can be used as base on decision making related with treatment of shrimp culture. At especially condition like it infected desease on serious level, shrimp sampling can be used as harvested decision making.
   
2. Shrimp uniform level, that is mean a level of size and weight variation on it population at same age and same period. Shrimp uniform level included in good category if size and weight of shrimps is same/uniformly, in the other hand if on the it population, shrimps have various size and weight so it uniform level is included in poor category. The uniform level at shrimp culture will influence at feeding program arrangement related with kind, size and weight of food that will be given as daily.
   
3. Survival Rate (SR), that is mean a shrimps life level at a specific time with equivalent to early population. The aproach that to be used to know SR value is with counting average number of shrimp that cacthed by jala and it times with wide of pond area divided with wide of jala.
   
4. Average Body Weight (ABW), that is average weight of shrimps on it population at specific time. ABW to be found with counting shrimps total weight divided shrim numbers that it catched by jala.

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