Abstract
ABSTRACT Co-culturing with seaweed and green mussels can resolve sustainability issues in shrimp farming. We studied this hypothesis in 36 tanks, each measuring 1 × 1 × 1 m and holding 800 L of water. We stocked shrimps at 80 shrimp m−2 in co-culture with combinations of 50, 100, and 150 g.m−2 seaweed (S) and 30, 60, and 90 g.m−2 green mussels (M) in four replicates. The nitrogen accumulated in shrimp (20.8 g), seaweed (21 g), and green mussels (8.1 g) in S100M90 was significantly higher than in S100M60, and both were efficient by significantly reducing the quantity of nitrogen accumulated in shrimp. However, in S100M60, the specific growth rate of shrimp was higher (8.3% day−1) than in other treatments. Also, S100M60 improved the amount of total organic matter (TOM) in water by 58%, the amount of TOM in the substrate by 54%, and the redox potential of the substrate by 25%. Thus, the tested intermediate ratio (10:6) of seaweed/mussels optimally balanced environmental factors and shrimp’s N utilization.
Published Version
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