Shrimp Feeds Research Paper

CHAPTER 2

LITERATURE REVIEW

2.1 Introduction In this section, theoretical background of shrimp feeds is discussed. Besides that, the ingredients used in order to prepare the shrimp feeds also discussed in this section. This chapter also has reviews of several factors that have affects the quality of the shrimp feeds. 2.2 Theoretical background of shrimp feeds In shrimp cultures, shrimp feeds represent the most expensive production cost (Michael, 1976). The quality of shrimp feeds is the primary factor that influence the shrimp growth. Due to this reason, there is an increase interest in researching sustainable feed ingredients for optimal growth (Ochoa-Solano & Olmos-Soto, 2006). The shrimp feeds should maintain its integrity in water,

The particle size of the sample can be determined by using Malvern Mastersizer 2000 particle size analyser.

2.3.4 Floating ability Floating test is carried out in order to determine how long the sample can float on the surface of water. The best quality of pellets must be able to float on the surface of water for a long time. This can be determined by calculate the percentage of pellets float after 30 minutes (Solomon, et al., 2011). The percentage of pellets float can be calculated by using equation below.

% ball float=(Final no.of balls float)/(Initial no.of balls float)×100 (3)

2.3.5 Drying Drying is the process of reducing the moisture content of samples. Drying process can be done by a few methods including oven drying, shade drying and sun drying. For oven drying, samples are spread uniformly in a thin layer on shelves of a convection oven (Memmert UNB 500, Germany). The samples are dried at 40 °C, 50 °C, and 60 °C. The weight of samples are measured at every 30 minutes interval. For sun and shade drying, the samples are spread in a thin layer and dried under direct sunlight and under the shade respectively. The weight of samples are measured at every 30 minutes