SURVEY FEED AND FEEDING IN SHRIMP CULTURE IN THE TIAB AREA IN HORMOZGAN PROVINCE

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TAZIKEH E.; GHARAVI B.

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Paper Information

Journal: Year:2003 | Volume:15 | Issue:3-4 (56-57 IN ANIMAL AND FISHERIES SCIENCES) Page(s): 50-57

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Information Journal Paper

Title

SURVEY FEED AND FEEDING IN SHRIMP CULTURE IN THE TIAB AREA IN HORMOZGAN PROVINCE

Author(s)

TAZIKEH E. | GHARAVI B. | Issue Writer Certificate

Keywords

PENAEUS INDICUSQ3

FEED MANAGEMENTQ2

HORMOZGAN PROVINCEQ3

IRANQ3

Abstract

This study done in semi-intensive culture in according to survey feeding management in PENAEUS INDICUS. To this survey selected 5 ponds from Persian prawn Co. in Tiab area from July to November in ponds to detection of survival, growth rate and feeding rate in during culture sampling was done every 10 days. The result, shows total production of shrimp is between 770 to 1232.2 kg/ha with average weight 13.76 to 16.62 gr. In this survey survival percent was between 25.7 to 44.6. Feeding level in during of culture in more time increased from estimated feeding to shrimp that this cause increasing food conversation rate (FCR) in end culture. Food conversation rate (FCR) between 2.57 to 5.29 that have more different with normal FCR (1:1.5). The results showes food management is no standard and unefficient.

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APA: Copy

TAZIKEH, E., & GHARAVI, B.. (2003). SURVEY FEED AND FEEDING IN SHRIMP CULTURE IN THE TIAB AREA IN HORMOZGAN PROVINCE. PAJOUHESH-VA-SAZANDEGI, 15(3-4 (56-57 IN ANIMAL AND FISHERIES SCIENCES)), 50-57. SID. https://sid.ir/paper/19154/en

Vancouver: Copy

TAZIKEH E., GHARAVI B.. SURVEY FEED AND FEEDING IN SHRIMP CULTURE IN THE TIAB AREA IN HORMOZGAN PROVINCE. PAJOUHESH-VA-SAZANDEGI[Internet]. 2003;15(3-4 (56-57 IN ANIMAL AND FISHERIES SCIENCES)):50-57. Available from: https://sid.ir/paper/19154/en

IEEE: Copy

E. TAZIKEH, and B. GHARAVI, “SURVEY FEED AND FEEDING IN SHRIMP CULTURE IN THE TIAB AREA IN HORMOZGAN PROVINCE,” PAJOUHESH-VA-SAZANDEGI, vol. 15, no. 3-4 (56-57 IN ANIMAL AND FISHERIES SCIENCES), pp. 50–57, 2003, [Online]. Available: https://sid.ir/paper/19154/en

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