Scientific description of Shrimp

Penaeus aztecus is an edible crustacean which belongs to the kingdom animalia. Large specimens of P. aztecus mades attain adult size of approximately 195mm in length, while large female specimens may reach 236mm in length (Williams, 1955)  and become reproductive when grown to the size of 140mm (Renfro, 1964).

Scientific Classification

P. aztecus currently known as Farfantepenaeus aztecus is scientifically classified as follows:

Kingdom: Animalia

Phylum: Arthropoda

Subphylum: Crustacea

Class: Malacostraca

Order; Decapoda

Family: Penaeidae 

Genus: Penaeus (Fartantepanacus)

Species: aztecus (Ives, 1891)

Other Species 

Apart from Macrobranchium species, P. aztecus (brown shrimp), there are other species of shrimps, which include

 P. douramum (prink shrimp)

 P. setiferus (white shrimp)

 P. monodom (tiger shrimp)

And can detect and avoid hypoxic conditions (Minello and Zimmerman, 1989).

SHRIMP FARMING

Shrimp as the source of proteins, minerals and vitamins should be available always. Shrimp farming was introduced to solve problem of scarcity. It then requires ideal pond size I or less than Iha (Rammanathan et al., 20015). 

Water quality is also necessary including some other factors which are the temperature of 28 ± 20C, optimal salanity of 28ppt, pH of 7.6 to 8.2, dissolved oxygen of 4.2 ppm and probiotics. At this temperature of 28+20C tiger shrimp always attain its optimum growth (Soundarapandian and Gunalan, 2008) and temperature range of 28 to 330C also supports normal growth (MPEDA, 2006).

NORMAL MICROBIOTA OF SHRIMP 

Normal microbiota is the population of microorganisms routinely found growing on the body of healthy individuals. Microbes that typically inhabit body sites for extended periods are “resident microbiota” whereas temporary occupants are “transient microbiota” (Nester et al., 2012). Microbiota are very important in every organism. Most of them that are implicated are bacterial and fungal loads. A survey of the microbiological quality of some shellfish (shrimp) has shown shellfish to habour pathogenic organisms and these pathogenic organisms are capable of causing outbreak of food-borne diseases in many parts of the world (Adebayo-Tayo et al; 2006).

Many studies on fungal mycobiota in food and feed samples have reported the frequent presence of potentially oxygenic fungi. Mycotoxins are secondary metabolites secreted by moulds, mostly belonging to the genera Aspergillus, Penicillium, and Fusarium. Several moulds, capable of producing several toxins, frequently contaminate feeds simultaneously and have synergistic effects (GARCIA, et al., 2009).

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