Mortality during the molting stage is common in shrimp farming and can occur due to various factors. If not managed promptly, this issue can significantly reduce survival rates and hinder shrimp growth throughout the crop.

Causes:

▸ Unsuitable pH levels:
The ideal pH range is 7.6–8.3. If pH is too low or too high, it must be adjusted before shrimp enter the molting stage.

▸ High stocking density:
During molting, micronutrient levels in the pond can change suddenly, causing the environment to deteriorate, especially when shrimp density is too high.

▸ EMS disease:
Molting commonly occurs during full moon periods or when tides rise—also the peak time for EMS outbreaks, making shrimp highly susceptible during molting.

▸ Mineral deficiency in water:
If the pond water or shrimp body lacks essential minerals, shrimp may die due to failed molting or become extremely weak after molting.

▸ Pathogens and harmful bacteria:
Shrimp are highly vulnerable during molting, making them easy targets for bacteria and pathogens present in the pond.

Preventive Measures

To prevent molting-related mortality, farmers should implement the following strategies:

▸ Choose healthy, disease-resistant post-larvae.

▸ Calculate pond area carefully and stock shrimp at appropriate densities to avoid overcrowding and mass die-offs during molting.

▸ Disinfect ponds and eliminate pathogens using methods such as liming, installing bottom siphon systems, and checking water sources thoroughly.

▸ Provide sufficient nutrition using probiotics and biological products. Avoid overuse of chemicals or antibiotics, which harm shrimp health, consumer safety, and the environment.

▸ Maintain pH stability within the ideal range of 7.6–8.3.

▸ Regularly monitor water quality, shrimp nutrition, and algae development throughout the farming cycle.

▸ Apply probiotics periodically to decompose organic waste at the pond bottom and treat toxic gases such as NH₃ and H₂S, as well as control algae.

Source: contom.vn

 

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