Inland marine shrimp aquaculture Kevin Fitzsimmons University of Arizona 3rd National Aquaculture...
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Transcript of Inland marine shrimp aquaculture Kevin Fitzsimmons University of Arizona 3rd National Aquaculture...
Inland marine shrimp aquaculture
Kevin FitzsimmonsUniversity of Arizona
3rd National Aquaculture Extension Conference
Tucson Arizona
April 2003
IntroductionDemand for domestic (wild & farmed)
shrimp Avoid pathogens and parasites Brackish water aquifersInland farms in Texas, Florida, Alabama
and ArizonaMaximize water use
Reported benefitsNo diseases from infected stocksNiche market demandEffluent water used to irrigate cropsShrimp culture has provided a
boost in sophistication of aquaculture production in the state
Shrimp research at University of Arizona
Shrimp research started in early 1970’s Continues to present Worked with AZ farmers to rear Specific
Pathogen Free (SPF) broodstocks Production was so good, farmers decided
to try growout First ponds in Aztec and Gila Bend
Arizona farm systems1. Extensive culture in large ponds
2. Intensive culture in small ponds
3. Intensive culture in lined ponds
4. Semi-intensive culture in unlined ponds
Arizona shrimp production
0
100
200
300
400
500
600
1996 1997 1998 1999 2000 2001 2002
Harvest (metric tons)
Arizona Mariculture
5.0 ha shrimp ponds
0.04 ha tilapia ponds
0.1 ha shrimp ponds
Hatchery tanks and nursery ponds
Shrimp Stage 2
Nursery pond Environmental control - covered
pondsAcclimate to farm well water -
1.5 to 3 ppt
Shrimp Stage 3
Growout ponds (0.1 to 10 ha) Very low exchange rateFed high quality diet with
mineral supplements (Az blend)
Arizona resultsIntensive shrimp yield - 20,000 kg/ha 2,000
kg in 0.1 ha ponds (five months)Semi-intensive yield - 7,000 kg/ha 7,000 kg in
1.0 ha pond (five months)Extensive yield - 2,000 kg/ha
2,000 kg in 1.0 ha pond (five months)Tilapia yield - 2,400 kg in 0.04 ha ponds (eight months)
Shrimp effluent on crops Low salinity effluent can be used on
certain conventional crops with proper cultivation techniques.
Sorghum Olives
ConclusionsStill experimental Production growingDeveloped local nutritional blend Developed local demand for live
and fresh product