Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 5 Issue 1

Influence of Varying Salinity and Different Protein Sources on the Water Quality Changes During the Rearing of Pacific White Shrimp, Litopenaeus vannamei (Boone, 1931)

P Pravallika1*, D Ravindrakumar Reddy2, A Chnadrashekar Rao3, Prasanna Kumar4 and Shyam Prasad Mamidala5

1PG Student, College of Fishery Science, SVVU, Muthukur, AP, India
2Professor and University Head, Department of Aquaculture, College of Fishery Science, SVVU, Muthukur, AP, India
3Assistant Professor, College of Fishery Science, SVVU, Muthukur, AP, India
4Professor, Department of Live Stock Management, PVNRTVU, TS, India
5Assistant Professor, College of Fishery Science, PVNRTVU, TS, India

*Corresponding Author: P Pravallika, PG Student, College of Fishery Science, SVVU, Muthukur, AP, India

Received: October 22, 2020; Published: December 16, 2020



  A study was conducted for 63 days to study the influence of varying salinity (0, 10, 15, 25 ppt) and different protein sources on the water quality changes during the rearing of Pacific white leg shrimp, Litopenaeus vannamei. The shrimp diet was prepared at three protein level (25%, 30% and 35%) by mixing all the ingredients in required proportions into pellets by the replacement of fish meal with Cottonseed meal, (CSM), sunflower meal (SF), Acetes indicus (AI) meal, Mysid meal (MM). Shrimps were fed with the diets thrice a daily at a satiation level. Water quality parameters such as pH, temperature, dissolved oxygen (DO), total alkalinity and total hardness was analysed weekly intervals. In the study, the water pH ranged between 8.2 to 8.3, 8.2 to 8.3, 8.3 to 8.4 and 8.4 to 8.5 for 0, 5, 15, and 25 ppt, respectively. While the temperature and dissolved oxygen ranged between 29.5 to 31.7°C and 5.66 and 7.81 mg l-1, respectively in all the treatments. Moreover, the total alkalinity varied between 214 to 155 mg l-1, 315 to 229 mg l-1 and 625 to 535 mg l-1 and 725 to 645 mg l-1 at 0, 5, 15 and 25 ppt, respectively. Similarly, the total hardness of water ranged between 238 to 191 mg l-1, 322 to 240 mg l-1, 675 to 601mg l-1 and 777 to 700 mg l-1 at 0, 10 15 and 25 ppt, respectively irrespective of varying protein sources in the diets. In conclusion, the study revealed the feasibility of L. vannamei up to 25 ppt salinity as the water quality parameters are within the suitable ranges irrespective of varying dietary protein sources and growth.

Keywords: Water Quality; Litopenaeus vannamei; Salinity; Pacific White Shrimp



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Citation: P Pravallika., et al. “Influence of Varying Salinity and Different Protein Sources on the Water Quality Changes During the Rearing of Pacific White Shrimp, Litopenaeus vannamei (Boone, 1931)".Acta Scientific Nutritional Health 5.1 (2021): 15-22.


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