Impact of feed and feed ingredients on the environment and microflora of farmed shrimp

Ranjit, S (2000) Impact of feed and feed ingredients on the environment and microflora of farmed shrimp. PhD thesis, Central Institute of Fisheries Education, Versova.

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Abstract

Shrimp constitute an important item of the epicurean diet and the most valuable commodity among seafoods in the international market. The insatiable demand of this resource for human consumption prompted its maximum exploitation from the natural resources with the result the production from capture fisheries has reached a stage of stagnation in most parts of the world. It is in this context, the technological success achieved in culturing shrimp with high production rates about two decades ago came up as a boon to the gloom of uncertainties about the future prospects of shrimp industry of the world. The years that followed witnessed a dramatic expansion of coastal shrimp aquaculture especially in the Asia-Pacific, which today accounts about 80% of the world's total shrimp production through farming. Although the global production of cultured shrimp has increased many-fold over the past two decades, the annual production trend suggests that the exponential growth period for shrimp culture is drawing to a close. According to available statistics, the world's shrimp farmers produced an estimated 0.81 million mt of whole shrimp during 1999, which is far behind the production level of 1.6 million mt predicted for the year 2000 by experts at the AQUA TECH- '94 international conference on aquaculture organized by INFOFISH in August 1994 at Colombo, Sri Lanka.

Item Type:Thesis (PhD)
Supervisor(s):Gopakumar, K
Uncontrolled Keywords:feed; feed ingredients; microflora; farmed shrimp
Subjects:Theses
Aquaculture > Farming/Culture
Crustacean Fisheries > Prawn and Prawn fisheries
Aquaculture > Aquafeed
Divisions:CMFRI-Cochin > Marine Capture > Crustacean Fisheries
ID Code:7118
Deposited By:Geetha P Mrs
Deposited On:27 Jan 2011 14:47
Last Modified:21 Jan 2014 12:20

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