EVALUATION OF THE PHYSICAL PROPERTIES OF SHRIMP FEEDS

Joshua Neal S. Sulatra, Dennis Renan L. Valencia, Joshua Alexander P. Villanueva (April 2010)

Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines

ABSTRACT

Physical properties such as water stability and feed attractability could affect the rate of feed consumption of shrimps, their nutritional intake and growth. “Poor physical property would result to minimum feed intake, thus diminishing nutrient consumption of shrimps”.

This study evaluated the physical properties of three established commercial shrimp feeds. The physical properties considered are water stability, sinking rate, attractability, bulk density, color, size and shape. The feeds were submerged in water for a certain period of time, dried, weighed and the DML (Dry Matter Loss) was calculated. As for sinking time, the time it took for the all the feeds to reach the bottom of the cylinder was measured. Shrimps were placed in aluminum tanks and the time it took for them to be attracted to the feeds were measured. The weight of the beaker without feeds was measured and then subtracted to the weight of the beaker filled with feeds. As for color, size, and shape, the feeds were placed in a tray and were observed and measured.

The results show that Oversea feeds has the least percent change in water stability, has the least recorded shrimp travel time in the attractability test, least minimum sinking time, and the highest bulk density. The SEAFDEC feeds have the least maximum sinking time and SEAFDEC feeds also exhibit the darkest color among the three. In conclusion, It was found that Oversea feeds is the most water stable, most attractive to P. Monodon, has the least minimum sinking time, and has the highest bulk density. SEAFDEC feeds has the least maximum sinking time, and has the darkest color among the three.

Leave a Reply

Your email address will not be published. Required fields are marked *