|Preparation and use of Artemia as food for shrimp and prawn larvae|
|Dhont, J.; Lavens, P.; Sorgeloos, P. (1993). Preparation and use of Artemia as food for shrimp and prawn larvae, in: McVey, J.P. (Ed.) (1993). Crustacean aquaculture. pp. 61-93|
|In: McVey, J.P. (Ed.) (1993). Crustacean aquaculture. 2nd edition. CRC Press: Boca Raton. 526 pp., more|
|Also published as |
- Dhont, J.; Lavens, P.; Sorgeloos, P. (1994). Preparation and use of Artemia as food for shrimp and prawn larvae, in: (1994). IZWO Coll. Rep. 24(1994). IZWO Collected Reprints, 24: pp. chapter 15 [Subsequent publication], more
Artemia Leach, 1819 [WoRMS]; Marine
The brine shrimp,Artemia has played a significant role in the expansion of the commercial production of shrimp and prawn during the last decade. Being an off-the-shelf and easily usable live food,Artemia is the main alternative for the natural diet of shrimp larvae. It appeared in the late 1970s that the nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally, causing unreliable outputs in marine larviculture. Through multidisciplinary studies in Japan and by the International Study on Artemia, both the causes for nutritional variability in Artemia and methods to improve poor-quality Artemia were identified. Furthermore, a better knowledge of the biology of Artemia was at the origin of the development of methods for cyst disinfection and decapsulation, and of techniques for its high-density rearing in tank systems. All this resulted in optimized and cost-effective applications of this live food in hatchery production. In this chapter, the updated state of the art in Artemia technology is presented.