آثار متقابل سطوح مختلف درجه شوري آب و ميزان پروتيين غذا بررشد و بازماندگي ميگوي جوان وانامي‌

Interactive effects of diet protein and water salinity on growth and survival of White Leg Shrimp (Litopenaeus vannamei Boone 1931)

This study was conducted in the Shrimp Reseach Center of Bushehr in winter 2005. We treated reared White Leg Shrimp (Lltopenaeus vannamei Boone 1931) with five diets containing 20%, 25% ,30%, 35% and 40% protein levels and three salinity levels 15-17ppt, 27-30ppt, and 40-4Sppt. We focused on growth, survival, food conversion ratio, hemolymph osmolality, hemolymph protein and corpse protein content. We applied IS treatments each with three replicates in 45 tanks with 30t> liter capacity. Shrimps average weight was about 2 grams at the start and reared after 60 days of culture. Shrimp biomass growth in IS-17 salinity was higher than other salinities showing statistically significant difference with those grew in 40-4Sppt salinity (P> O.OS). No statistically significant difference was found between growth of the shrimp in lS-17ppt and in 27-30ppt water. Survival in IS-17ppt salinity was 97.03, lower than other salinities, while those in 24-30ppt and 40-4Sppt salinities had the highest survival 99.33%. The highest growth was seen in diet number S with 40 percent protein content which showed a meaningful difference to that of other diets (P