Shrimp Meat Research Articles

Sustainable Supply Chain Management Barriers in Shrimp Food Supply Chain

Sustainable supply chain management in the incorporation of the environmentally, socially and financially suitable practices into the whole lifecycle of the supply chain, from starting to the end of the supply chain. If sustainability is implemented in a supply chain helps the enterprise and individuals in many ways like improving their continuity in supply, reduction in impact to the environment, increase their businesses and particularly in the food enterprises it also improves the food safety. The main aim was to study and analyse the barriers which come under the way of implementation of sustainable supply chain management in Indian Shrimp industry. The prioritisation of the barrier was done by grey relational analysis.

Evaluation of operational parameters for drying shrimps in a cabinet hybrid dryer

This paper presents the design and performance evaluation of a cabinet hybrid shrimp dryer. The required energy of the hybrid dryer is provided through solar and an auxiliary infrared source by the solar collector and drying chamber. Three types of pre-treatments and four drying modes are applied in the hybrid dryer. The results of different cases are presented, compared, and evaluated in terms of drying time, amount of received energy, drying efficiency, and appearance of dried shrimp meat. The results reveal that using 2% (w/v) water-salt solution pre-treatment and hybrid drying without shade provide the best drying process and appearance of dried shrimp meat. Also, to use the dryer in the optimal condition with the highest mass of shrimp and dryer efficiency, the dryer capacity is determined. According to the results, the maximum capacity of the dryer is 2500 g, which has an efficiency of 16.37% in this capacity. In addition, the effect of using the infrared lamp as an auxiliary source on the drying process and the final quality of dried shrimp are investigated.

Comparison and measurement of concentrations of heavy metals including cadmium and lead in oyster tissue of knife handle (Von Cosel, 1989) Solen dactylus in coastal waters of Hormozgan province (Tiab and Sirik)

This study aimed to measure the concentrations of lead and cadmium in the muscle tissue of Solen dactylus oyster in Tiab and Sirik areas located in Hormozgan province. To conduct this research, in the summer of 1397, 30 Solen dactylus oysters were collected from each of the mentioned areas and then bioassay operations were performed in the laboratory. Atomic absorption spectrophotometry was used to measure the concentration of lead and cadmium. Atomic absorption spectrophotometry was used to measure the concentration of lead and cadmium. The recorded results for the mean concentrations of lead and cadmium showed that there is a significant difference between Tiab and Siric stations (p≤0.05), And the highest mean concentrations of lead and cadmium were observed in oyster muscle tissue of knife handle, lead (0.761±0.065) and cadmium (0.506 ± 0.75) in the samples of Tiab station, respectively. The results show that factors such as the habitat of Solen dactylus affect the accumulation of heavy metals lead and cadmium, so that Tiab station shows higher pollution than Sirik station. On the other hand, the amount of these heavy metals in the oyster tissue of the knife handle at Tiab station is higher than the standard of the World Health Organization (WHO) and also in the Sirik region, the concentration of lead is lower and the concentration of cadmium is higher than the WHO. It turns out that the consumption of knife oysters both as shrimp food and by humans should be accompanied by health considerations.

Thermophysical Properties of Brackish Water Shrimp (Litopenaeus vannamei) for Process Design and Optimization

The proximate compositions, moisture (74.2%), protein (28.07%), ash (2.62%), lipid (3.39%), and carbohydrate (4.39%) of brackish water shrimp (Litopenaeus vannamei) were determined. The density, specific heat, thermal conductivity, thermal diffusivity, and latent heat obtained as functions of the proximate composition of the shrimp and found to be 1110 kg/m3, 394 kJ/kgK, 0.5113 W/mK, 1.1773 × 10−6 m2/s, and 256.39 kJ/kg, respectively. The thermophysical values obtained were correlated with the proximate composition value. Correlation analysis reveals that specific heat (0.83), thermal conductivity (perpendicular model) (0.99), and latent heat (0.12) have positive correlation with protein content of shrimp. On the contrary, thermal diffusivity (−0.92) and thermal conductivity (parallel model) (−0.99) have negative correlation with protein content of shrimp. Further, latent heat of shrimp has a weak positive correlation (0.12) with protein content of shrimp and strong positive correlation with carbohydrate (0.82), fat (0.94), and water (1.0). Thermal conductivity (perpendicular model) has weak positive correlation with fat (0.18) and water (0.19), and has strong positive correlation with protein (0.99) and ash (0.81). Shrimp density has strong correlation with protein (0.98) followed by ash (0.86). Heat may be transferred better across the fibers of the shrimp than along the fiber. Context: Shrimp is one of the most valuable sources of high-grade protein among the seafood category. Shrimp has healthy fat a unique source of essential nutrients, including long-chain omega-3 fatty acids, iodine, vitamin D, and calcium. The global shrimp production has increased at a compound annual growth rate (CAGR) of 3.2% during the period 2011 to 2017. High market demand and consumer preference for shrimp food are attributed due to the attractive and sleek appearance, substantial flesh, ease of preparation for processing (mainly due to absence of scales), etc. With the potential and promise of further increases in production, it is essential to provide a firm base for development of technologies suitable for the value-added products from shrimp to further enhance its market expansion. Understanding on thermal properties of foods plays an important role in the design and prediction of heat transfer operations during the handling, processing, canning, storing, and distribution of foods. In addition, they are fundamentally important in mathematical modeling studies for the design and optimization of food-processing operation involving heat and mass transfer. Aims: The aim of the present study is to determine some thermophysical properties of shrimp as a function of its proximate composition to provide data for the development of appropriate equipment and processing technology for brackish water shrimp (L. vannamei). Settings and design: Proximate composition of the brackish water shrimp (L. vannamei) was measured. Prediction equations were developed to predict the thermophysical properties of shrimp. Correlation matrix was prepared to understand the dependence of proximate composition and thermophysical properties of shrimp. Materials and methods: Shrimp (L. vannamei) were obtained from an aquaculture farm in Nagapattinam. Shrimp were handled in accordance with the Codex General Principles of Food Hygiene (CAC/RCP 1-1969) and Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003). The Kjeldahl method was performed according to method 981.10 of the AOAC International. Total lipids in tissue sample were extracted and analyzed by the method. Water content was determined by oven drying at 105°C, and ashing by incineration in a muffle furnace at 525°C. Carbohydrate content was determined by difference method as given in the following equation: % Carbohydrate = 100–% (Crude protein + Total fat + Ash) × 100. Comprehensive models were used predict volume and thermal properties. Statistical analysis used: Correlation matrix of proximate composition and the thermophysical properties of shrimp were prepared to understand the dependence of thermophysical properties with the proximate composition of shrimp. Results: The predicted values of the thermophysical properties of farmed shrimp were in accordance with the already published values. The density of the shrimp is slightly higher side when compared with water alone, indicating the influence of proximate composition. Correlation matrix thus prepared, better explains dependence of thermophysical properties (specific heat, thermal conductivity, thermal diffusivity, latent heat, and density) with the proximate compositions (moisture, protein, ash, lipid, and carbohydrate) of brackish water shrimp (L. vannamei).Shrimp is “nature’s superfood,” an important source of proteins and healthy fat, and a unique source of essential nutrients, including long-chain omega-3 fatty acids, iodine, vitamin D, and calcium. The knowledge of its engineering properties is essential to its processing and preservation to increase its value as food. The thermophysical data obtained in this study could be used as input in heat transfer calculations and to establish critical control points during the drying, freezing, and thermal processing of shrimp meat.

Dynamic viscoelastic behaviour, gelling properties of myofibrillar proteins and histological changes in shrimp (L. vannamei) muscles during ice storage

Changes in protein quality during ice storage affects the muscle structure, the textural quality, functional properties and the eating quality. Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes in white leg shrimp muscles were assessed for 14 days in ice storage. Reduction in Ca2+ ATPase activity of fresh myofibrillar protein (MFP), fading of myosin banding pattern and increased gapping in myofibrils were clearly observed with progress of storage. The quality indices of the shrimp muscle were well correlated with histological and functional properties as a function of ice storage. Solubility of fresh MFP was 86.76% which decreased to 77.06% on the 14th day of storage period. Emulsion capacity found to increase during storage period. Gel strength of white leg shrimp meat was low (81 ± 14 g cm) and further, reduced nearly 60% compared to fresh sample at the end of storage. The considerable reductions (from 535.77 kPa to 246.56 kPa) in storage modulus values were evident of diminishing elasticity and gelling ability of the meat due to ice storage.Therefore, this study usherd that the histological deterioration in myofibrils may be used as an indication of diminishing biochemical quality and gelling behaviour of the proteins.

Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet

Shrimp meat is very rich in protein and has more protein than meat of slaughtered livestock and fish and has a short shelf life due to its high perishability. Therefore, plant extracts can be used to maintain product quality for a long time. In the present study, the aim was to optimize the extraction of Mandab plant by percolation method in terms of solvent type factors, solvent ratio, time and finally the application of the optimal extract according to the total phenolic composition and inhibition of 2,2-diphenyl-1-picrylhydrazyl free radicals to prepare marinade from Indian white shrimp (Penaeus indicus) and its shelf life at refrigerator temperature and changes in physicochemical properties (including: pH, acidity, thiobarbituric acid, total volatile basic nitrogen, water holding capacity, water activity, sensory evaluation, acid-salt taste measurement and texture test) product using It was SPSS method. The results showed that the optimal extract was obtained using ethanol solvent in 36 h and a volume of 7 mL. The lowest amount of TVB-N was observed in day 20 of the experiment and with 30% of the extract, the lowest amount of TBA was observed in the control sample. Changes in pH and acidity without significant differences between treatments had a decreasing trend compared to the control sample during the storage period. WHC had a decreasing trend compared to the control and aw samples without significant differences between treatments, more than the control sample.

Effects of bile acids on aflatoxin B1 bioaccumulation, detoxification system, and growth performance of Pacific white shrimp

The potential of bile acids (BAs) to reduce aflatoxin B1 (AFB1) residues and toxicity in Litopenaeus vannamei was evaluated. Both juveniles and subadults were treated with 0, 0.05, 0.15 and 0.25 g/kg BAs for 60 days followed by 10-d AFB1 exposure (2000 μg/kg), and fifteen shrimp (five shrimp were pooled into one sample, n = 3) from each treatment were collected at five time points (30, 60, 63, 66 and 70 d). All parameters were determined using accepted and standard methods with acceptable accuracy (recovery) of 90–110%. Results demonstrated that BAs reduced the AFB1 residues in shrimp (limit of detection: 0.01 μg/L, relative standard deviation < 10% and recovery: 92.1–96.8%). BAs increased the detoxification of AFB1 and decreased the levels of oxidative stress products by increasing Phase II and antioxidant systems, avoiding AFB1-induced deterioration of shrimp meat and health risks to human. The confidence level was 95%.

PENGARUH PERENDAMAN JENIS BUAH TERHADAP PENURUNAN KADAR KADMIUM (Cd) PADA UDANG VANNAME (Litopenaeus vannamei) TAMBAK INTENSIF DEKAT DAN JAUH MANGROVE

Vanname shrimp (Litopenaeusvannamei) has filter feeder properties that can filter all the food contained in the sediment. Cd is a type of metal that will settle in the sediment. Cd can accumulate in the shrimp body and endanger human health if consumed. The objectives of study were 1) to determine the effect of immersion of fruits on the reduction of Cd levels, 2) to determine which types of fruits were more appropriate to reduce Cd levels in Vanname Shrimp in remote and intensive ponds. near mangroves and 3) to make posters as learning media for class X high school on environmental pollution. The research was conducted using the CRBD method (completely randomized block design) and analyzed with a one-way anova test to determine the effect of fruits on the reduction of Cd levels. The research was conducted in April 2020 in Pasir Sakti, East Lampung and analyzed at the Chemical Analytical Laboratory of the Muhammadiyah University of Malang. The results showed that soaking vanname shrimp using fruits had the effect of reducing Cd levels in shrimp meat. The type of fruits that gave the best reduction effect was Citrus aurantiifolia which was able to reduce the Cd to 270.87 ppb or decreased by 46.28% for intensive pond shrimp near mangroves, and able to reduce the Cd to 521.4 ppb or decreased by 44.62% for intensive mangroves distant pond. This research produces learning resources in the form of posters that are suitable for use in class X high school biology learning environmental pollution material.

PENGARUH VARIASI PERENDAMAN UDANG VANAME (Litopenaeus vannamei) DALAM ASAM BUAH ALAMI TERHADAP PENURUNAN KADAR TIMBAL (Pb) DI TAMBAK TRADISIONAL PASIR SAKTI LAMPUNG TIMUR

Natural fruit acids are fruits that taste sour containing organic acids, one of which is citric acid, examples of natural fruit acids are tamarind, lime, lemon, pineapple. Natural fruit acids can be used as an ingredient for soaking food derived from fishery products to get rid of the fishy smell and give the people a flavor of cooking. The purpose of this study was to determine the effect of immersion of natural fruit acids on the reduction of lead (Pb) levels in Vanamae shrimp, to determine which immersion variations had the most effect on reducing lead levels in Vanamae shrimp. This study used an experimental method with a completely randomized block design (RAKL). The experiment was carried out with 5 treatments, namely Control (200 grams of shrimp without immersion), Treatment 1 (200 grams of shrimp + 25ml filtrate), Treatment 2 (200 grams of shrimp + 25ml of lime), Treatment 3 (200 grams of shrimp + 25ml filtrate lemon), and treatment 4 (200 grams of shrimp + 25 ml filtrate), each treatment was given 4 times each. Based on the analysis of the anava test, the results obtained Fhit&gt; Fdaf, It was concluded that there was an effect of immersion in natural fruit acids on reducing the levels of lead (Pb) in Vaname shrimp meat, soaking with lime acid was the most significant to reduce the levels of lead metal Pb.

Evaluating the feasibility of a pilot-scale shrimp biorefinery via techno-economic analysis

The foreseen increase in the demand of chitin, chitosan and astaxanthin by 2027 reveals a business opportunity within shrimp industries to boost net profits through waste valorization strategies such as shrimp shell wastes (SSW) biorefining. The incorporation of biorefinery approaches in the conventional shrimp processing may represent an attractive project option to meet market demand. In this work, a pilot-scale shrimp biorefinery was assessed using economic, techno-economic sensitivity, and environmental assessment tools to determine project feasibility and potential impacts on the media. The proposed biorefinery with a processing capacity of 4110.37 t/yr of fresh shrimp showed to be profitable reporting economic indicators at 1.12 million (MM) USD and 0.26/yr for the net present value and cumulative cash flow metric, respectively. Regrading techno-economic sensibility analysis, the process revealed susceptibility to changes in raw material costs, especially for fresh shrimp and ethanol prices. The human health potential was estimated in 7.17·10−9 CTUh/kg shrimp meat, while the ecotoxicity potential reported 2.59 CTUeco/kg shrimp meat. The major contributor to the potential impacts for global warming, photochemical smog, and acidification categories was the emissions coming from chitin recovery. The mapping of improvement opportunities revealed that centrifugation 2 stage has significant contributions to the photochemical smog and ecotoxicity categories. These results suggested the promising sustainability performance of the pilot shrimp-based biorefinery located in North-Colombia; however, design improvements are encouraged to reduce the consumption of organic solvents within the recovery stages.

Proteases Production and Chitin Preparation from the Liquid Fermentation of Chitinous Fishery By-Products by Paenibacillus elgii.

Chitinous fishery by-products have great application in the production of various bioactive compounds. In this study, Paenibacillus elgii TKU051, a protease-producing bacterial strain, was isolated using a medium containing 1% squid pens powder (SPP) as the sole carbon/nitrogen (C/N) source. P. elgii TKU051 was found to produce at least four proteases with molecular weights of 100 kDa, 57 kDa, 43 kDa, and 34 kDa (determined by the gelatin zymography method). A P. elgii TkU051 crude enzyme cocktail was optimally active at pH 6–7 and 60 °C. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and α-glucosidase inhibitory activity of the hydrolysates obtained from the hydrolysis of shrimp shell powder, shrimp head powder, shrimp meat powder, fish head powder and soya bean powder catalyzed by the P. elgii TkU051 crude enzyme cocktail were also evaluated. P. elgii TKU051 exhibited a high deproteinization capacity (over 94%) on different kinds of shrimp waste (shrimp heads and shells; fresh and cooked shrimp waste; shrimp waste dried by oven and lyophilizer), and the Fourier-transform infrared spectroscopy profile of the chitin obtained from the deproteinization process displayed the characteristic of chitin. Finally, the obtained chitin exhibited an effect comparable to commercial chitin in terms of adsorption against Congo Red (90.48% and 90.91%, respectively). Thus, P. elgii TKU051 showed potential in the reclamation of chitinous fishery by-products for proteases production and chitin extraction.

The Importance of Artificial Rearing of Chironomidae Insect (Blood Worm) as Fish and Shrimp Food

The chironomidae family is related to Order of Diptera. They are called non biting midges. Females will lay egg masses in water. The larva feed on organic material such as organic debris and algae. Due to having hemoglobin in their larval blood, they are called bloodworm. They are able to live in a complete absence of oxygen for several hours. Hemoglobin molecules in the blood bind and hold a reserve supply of oxygen. Chironomus as indicators of organic pollution in aquatic environment. Chironomids were important in the diets of all fish species as well as shrimps. Bloodworms are harvested from mud flats and sold to fisherman or as a food source for domestic pets. In the world there are several centers for artificial rearing of this insect. There are different formulations of blood form which is prepared by different companies in the world. Rearing and artificial culturing this insect is important resource for fishes and shrimps which are the mina important food of human being.

Quantitative proteomics insights into gel properties changes of myofibrillar protein from Procambarus clarkii under cold stress

The impacts of cold stress (4 ℃ for 0 h, 12 h, 24 h, 36 h and 48 h, respectively) on the components, structural and physical properties of myofibrillar protein (MP) gel from Procambarus clarkii were investigated. The physicochemical analysis indicated the secondary and tertiary structure of MP were unfolding to different degrees after cold stress when compared to the control. The MP gel hardness reached a maximum when the cold stress reached 24 h. Furthermore, the quantitative proteomics results indicated that 20 up-regulated differentially abundant proteins (DAPs) were detected in 24 h when compared to control, specifically include myosin light chain 1 (MLC1) and skeletal muscle actin 6. Additionally, the combined analysis confirmed that MLC1 and skeletal muscle actin 6 might play key roles in hardening shrimp meat under cold stress. The results could provide a theoretical reference for the changes in crayfish muscle quality during cold chain transportation.

APLIKASI TEPUNG DAUN KAYU MANIS SEBAGAI SUPLEMEN PAKAN TERHADAP KUALITAS DAGING UDANG VANAME (Litopenaeus vannamei)

This study aims to apply the appication of cinnamon leaf flour in feeding to the meat quality of vannamei shrimp (Litopenaeus vannamei). The concentrations of cinnamon leaf flour given were 0%, 0,5%, 1,0% and 1,5%. The vannamei shrimp used had an average weight of 10,06 ± 0,15 g/tail which was kept in an aquarium for 60 days. The quality test result showed that on 1,5% treatment, the shrimp meat had the lowest fat content on 1,46% and the highest HDL content on 96,75%. The results of organoleptic test on the quality of shrimp meat showed no difference in aroma, color, taste and texture that could be detected by the panelists (p&gt;0,05). The average responses were: aroma 4,43, 4,31, 4,45; color 4,67, 4,67, 4,60; texture 4,52, 4,67, 4,52 and taste 4,48, 4,38, 4,52. From the results of the organoleptic test, all parameters showed a number above 4, where the value of 4 indicated that tested parameters were as good as the control (0%).

UPLC/MS-based untargeted metabolomics reveals the changes in muscle metabolism of electron beam irradiated Solenocera melantho during refrigerated storage

Shrimp meat is an extremely perishable product; however, refrigeration can slow down spoilage. In this study, we used electron beam irradiation (EBI) to pre-treat shrimp meat and analyzed the metabolites of the treated shrimp meat during refrigerated storage using metabonomic analysis methods. In total, 4865 metabolites were identified, of which, 103 differential metabolites had KEGG (Kyoto Encyclopedia of Genes and Genomes) IDs. Further, two potential biomarkers were obtained. Based on the results, l-lysine was downregulated, while 2′-deoxyguanosine 5′-monophosphate and dihydroxyacetone phosphate acyl ester were upregulated during the refrigerated storage. The metabolic activity began to weaken gradually after 9 days. However, the different metabolites related to EBI were not identified herein. Nonetheless, the study findings revealed the metabolic changes in Solenocera melantho at the molecular level during refrigerated storage after EBI.

Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles

AbstractA product with increased quality and nutritional value can be developed by enriching noodles with shrimp meat (SM). The formulation of noodle dough was supplemented with SM (10, 20 and 30% w/w). The noodles were freeze-dried due to the susceptibility of added SM to spoilage. Water activity values of all samples were below 0.35. The highest protein (19.37 ± 1.04%), lipid (39.30 ± 1.69%), moisture (6.31 ± 0.42%) and energy (571.14 ± 10.16 kcal/100 g) contents were determined in noodles with 30% shrimp meat content (30S). Carbohydrate value of noodles decreased with the SM fortification level. Cooking quality characteristics of SM added noodles, especially 10S, were better in terms of weight gain, volume increase and cooking loss. The highest L* and b* values, which are expected to be high by the consumers, were reached with 10S and 30S, respectively. The value of a* increased with the addition of SM. Hardness, cohesiveness and chewiness values of the noodles increased with an increase in the level of shrimp content. Addition of SM improved the microstructure of noodles due to enriched protein matrix. Nutritious noodles with high cooking quality and a potential for long shelf life are intended for athletes and individuals with special nutritional needs.

Design of Automatic Feeder for Shrimp Farming Based on Internet of Things Technology

&lt;p class="02abstracttext"&gt;In shrimp farming, feeding is an important activity to achieve good shrimp growth. Manual feeding manually using hand is less effective due to unequal food distribution. Thus, an automatic feeder is required to dispense feed at predetermined time. The advantages of automatic feeder are cost-effective, low labour requirement, and can be applicable for large volumes of feed. Design of automatic feeder machine can influence the capacity and time controlling of the feeder. In this research, the automatic feeder was designed using a controlling time system based on Internet of Things (IoT) technology. During plant trial, The automatic feeding was scheduled at 7 am, 11 am, 4 pm, and 8 pm. This machine could throw shrimp food homogeneously up to 10 m far for 2,500 m&lt;sup&gt;2&lt;/sup&gt; pond area. In shrimp farming, distribution of shrimp food in predetermined time becomes an important rule to achieve good shrimp growth.&lt;/p&gt;

Survey on the roles and impacts of seaweeds and aquatic plants in the improved extensive black tiger shrimp farms in Bac Lieu province

A survey was conducted to assess the roles and impacts of seaweeds and aquatic plants on the production and financial efficiency of black tiger shrimp in improved extensive farms through direct interviews with 60 farmers from Dong Hai district, Bac Lieu province. The householders were divided into two groups based on the presence of natural seaweed and aquatic plant, including group 1: the presence of different seaweeds and aquatic plants but the absence of red seaweed (mixed vegetation) and group 2: the presence of red seaweed dominates over the mixed vegetation. The surveyed results showed that group 2 had an average shrimp yield of 268.6 kg/ha/year with a profit of 58.4 million VND/ha/year, which was higher than that of group 1 (shrimp yield of 203.1 kg/ha/year and profit of 43.0 million VND/ha/year). Almost all farmers agreed that seaweeds and aquatic plants acted as important roles in improving water quality, providing natural food and shelter for shrimp, crab, and fish. Farmers, on the other hand, claimed that their excessive growth (high biomass) increased water transparency, limited living space, and hampered the activities of shrimp, crab, and other organisms, as well as reduced shrimp growth and production and polluted water after seaweed died off. Notably, the farm that maintained vegetation coverage ≤50% obtained higher shrimp production and profit than pond with coverage &gt;50%. Moreover, 46.7% of farmers preferred red seaweed over other seaweed and aquatic plant species in their farms.

Prophylactic health products use in Penaeus vannamei farming in Andhra Pradesh: Perception of shrimp farmers of north, central and south coastal regions

Antibiotic residues in shrimp meat pose food safety threats and trade implications. Shrimp farmers employ prophylactic health products, commonly known as probiotics (gut, water and soil probiotics), to prevent disease occurrence thereby negating the need for the use of antibiotics in shrimp health management. Information on the use of probiotics, decision on probiotic selection and farming practices was elicited from 182 Penaeus vannamei shrimp farmers of Andhra Pradesh from four districts representing the north coastal (Srikakulam District), central coastal (East Godavari and West Godavari districts) and south coastal (Nellore District) districts, by questionnaire based survey. Majority of the farmers (50%) used only one probiotic during the rearing of P. vannamei but 15% farmers used up to three probiotics. P. vannamei farmers used 45 different probiotics brands and the probiotic brand was mostly co-selected with the feed brand. Feed technician (employee of the feed manufacturer involved in marketing and promotion of feed) alone was responsible for the selection of the probiotic brand to be used by 52% of shrimp farmers in Srikakulam, 50% of shrimp farmers in East Godavari, 40% of shrimp farmers in West Godavari and 32% of shrimp farmers in Nellore districts. More than 30% of the shrimp famers of West Godavari, Nellore and East Godavari took a neutral stance on the performance of the probiotic but were still using probiotics as a safety measure. The baseline data on prophylactic health products usage is the first step in understanding the dynamics of probiotic use and underlines the need for concerted research to assess the quality of these products (in terms of label claims) that are used by shrimp famers in significant quantities that profoundly influence the production cost. Keywords: Penaeus vannamei, Probiotics, Prophylactic health products, Shrimp farmers

Growth acceleration is the key for identifying the most favorable food concentration of Artemia sp.

Increasing demand for Artemia sp. as a nutritive food for shrimp and fish drives hatcheries to culture the species in fulfilling market requirements. The goal is to optimize food concentration for Artemia sp. by performing laboratory experiments. Six different amounts viz. 1 mg, 5 mg, 10 mg, 15 mg, 25 mg, and 45 mg of Chaetoceros sp. are used as food to the experiment. The variation in food concentrations has a significant impact on the species’ internal growth mechanism, which produces disparity in the species growth trait phenotype. These phenotypic growth deviations can be well understood through the species growth trajectories, which are governed by the physical laws of Newtonian mechanics. The optimization of food concentration involves several iterations of conventional experiments, which are not time and cost-effective. Biologists have a strong desire to resolve the issue through alternative theoretical approaches. The basic concept of geometry and Newtonian mechanics are applied to the size profile of Artemia sp. to determine the level of food concentration at which it gains the maximum maturity size. We also provide simulation-based theoretical modeling, which would help to optimize the food concentration of the Artemia sp. We conclude that growth acceleration and jerk of Newtonian mechanics is the key regulator for this optimization game.