Tag Darryl E. Jory

Tilapia aquaculture has expanded significantly in the last 30 years. Production systems range from extensive, low-density and low-technology in small earthen ponds, to semi-intensive systems in larger ponds, to recirculating systems with high densities.   

The physical integrity and nutrient leaching of shrimp aquafeeds are important aspects in their quality control. The water stability of shrimp aquafeeds is often evaluated in various subjective manners. This analytical procedure provides a baseline for the aquafeed manufacturer to assess product quality. 

Los métodos eficaces de manejo de los alimentos acuícolas son fundamentales para la producción eficiente de camarón cultivado y para minimizar el impacto ambiental. En la segunda parte de su serie, el Editor Emeritus Darryl Jory analiza la gestión de la alimentación de camarón en términos de aplicación, distribución, frecuencia, cálculos y prácticas de ajuste. 

Los sistemas de producción de camarón y su manejo de alimentos deben ser considerados juntos. Esto requiere una comprensión de los aspectos biológicos de las especies objetivo y de su edad, del sistema de producción utilizado, de los procesos químicos y biológicos que controlan el agua y la calidad del fondo, y del monitoreo continuo del sistema y la retroalimentación para proporcionar insumos y ajustes apropiados y oportunos. 

Effective aquafeed management methods are critical for efficient production of farmed shrimp, and to minimize environmental impact. In the second part of his series, Editor Emeritus Darryl Jory looks at shrimp feed management in terms of application, distribution, frequency, calculations and adjustment practices. 

Shrimp production systems and their feed management must be considered together. It requires an understanding of biological aspects of the targeted species and age, of production system used, of chemical and biological processes that control water and bottom quality and continuous system monitoring and feedback to provide appropriate and timely inputs and adjustments. 

Shrimp postlarvae acclimation before stocking into the various growout systems (ponds, raceways, tanks) is a critical – and often overlooked, sometimes taken for granted – step in the shrimp culture process. Various water quality parameters should be changed slowly so that the young shrimp have the time to gradually adapt to the new conditions. 

La encuesta de producción GOAL 2016 para la industria mundial de camarón cultivado mostró una fuerte recuperación en 2014 (creció el 10 por ciento a 4,18 millones de toneladas métricas), seguido de un descenso de la producción en 2015 (5,4 por ciento) y con una recuperación que finalmente deberá ocurrir durante 2016 y 2018 a una tasa anual de crecimiento de aproximadamente el 3,9 por ciento. 

The GOAL 2016 global shrimp production survey showed a strong rebound in 2014 (up 10 percent to 4.18 MMT), followed by a decline in 2015 (down 5.4 percent) and another recovery forecast for the next three years. Global production is expected to reach around 4.44 MMT in 2018, barring a new disease crisis. 

Knowledge on population size and size distribution in their production ponds, along with health status assessments, is an important management tool for shrimp farmers around the world. Proper sampling planning and execution involve a number of activities to assure proper, actionable results. 

Many people, including health-conscious consumers, are concerned about the cholesterol content of foods such as meat, eggs and dairy products. In the case of shrimp, the cholesterol story is different because a number of research studies have demonstrated that the high percentage of “good fats” in shrimp reduce the impact of cholesterol, and that a majority of people can eat shrimp as part of a balanced diet. 

The American Heart Association recently introduced its new dietary guidelines, which now recommend that people eat seafood twice a week. 

Results showed it is possible to grow shrimp in areas of Panama where WSSV is endemic, using biosecure, intensive systems. 

Chlorine is used in fish processing to prevent contamination by waterborne pathogens and to reduce the incidence of cross-contamination.