Utilizing Pom Nang Seaweed (Gracilaria fisheri) as Feed Ingredient in Black Tiger Shrimp (Penaeus monodon) Diet

Abstract

The aims of this study were to determine the effects of dietary Pom Nang seaweed (Gracilaria fisheri). Six diets were formulated to contain 0 (control), 1.00, 2.00, 3.00, 4.00 and 5.00 %, diet 1-6 as respectively. The design of the experiment was completely randomized design, divided to six treatments with five replicates per treatment. The shrimp were stocked at a density of five animals per basket (total 30 baskets) and fed over a period of 60 days. The results showed that diets containing Pom Nang seaweed effected the growth performance of Black Tiger Shrimp higher than the control diet and also found that diets containing Pom Nang seaweed at 3.00 % showed the highest growth performance (P<0.05), in terms of final weight (4.42 ± 0.45 g), weight gain (3.42 ± 0.45 g), length gain (27.70 ± 3.11 mm), specific growth rate (2.47 ± 0.17 % d-1) and average daily gain (57.00 ± 7.59 mg.d-1). Also with total feed intake (7.98 ± 1.41 g.shrimp), feed conversion ratio (2.18 ± 0.28), including color quality of boiled shrimp (L*=55.80 ± 2.18 points, a*=25.30 ± 2.31 points) showed the highest in groups fed 3.00 % Pom Nang seaweed containing (P<0.05). However, daily feed intake, protein efficiency ratio, survival rate and water stability of diets were not significantly difference (P>0.05).It can be concluded that Pom Nang Seaweed can be used as ingredients in shrimp diet and showed beneficial effects as shrimp growth performance and color quality of boiled shrimp, with the appropriate level of Pom Nang seaweed at 3.00 %.