Importance of Plankton in Fish Culture Pond
Characteristics of Plankton as Fish Food
- It has easy availability.
- It is easy to handle.
- It performs as a feed.
- Its production cost to serve as feed is low and the rate of capital return is viable.
- It has particle size of 10-500μm dia.
- It stays suspended in the water column for a considerable period (suspendability / water stability).
- It does not pollute the water system.
- It possesses attractability as a feed for the fish.
- It is acceptable, palatable and possesses a low BOD, reducing any chance of rapid microbial degradation.
- It has an appreciable shelf life.
- It is easy for culture / rapid propagation.
Other Roles of Plankton:
- Plankton regulates transparency and dissolved oxygen thereby regulating sun’s ray penetration and temperature and decreasing accumulation of CO2, NH3 NO2, H2S etc. in water.
- Pond with a definite phytoplankton is observed to keep prawns calm and reportedly minimize cannibalism. They consume phytoplankton and thereby regulate NH4+ and tie up with heavy metals.
The proximate composition and nutritional details of some natural food groups of the plankton species
- The nutritional status depends on the cell size, digestibility, production of toxic compounds and biochemical composition.
- Although marked differences are exhibited, the range for the level of protein, lipid and carbohydrate are 12.0-35.0%, 7.2-23.0% and 4.6-23.0%, respectively on dry weight basis.
- Microalgae could be considered as a rich source of highly unsaturated fatty acids (HUFA) and ascorbic acid (0.11-1.62% dry wt).
- It has low essential fatty acid contents, particularly HUFA.
- Daphnia contains broad spectra of digestive enzymes, such as, proteinases, peptidases, amylases, lipases and even celluloses, which ultimately facilitate extrinsic digestion in the predator fish.
- These contain 44-52% protein and a good amino acid profile with the exception of methionine and histidine.
Submitted by naipagropediaraichur on Thu, 20/12/2012 - 10:21