Recent research by the authors discovered genetic markers for the identification of Pacific white shrimp with enhanced capability to convert soy protein in feed.
George W. Chamberlain
The Shrimp Book, published in 2010, brings together experts from around the world to fill the critical need for a central reference source on the state of shrimp production practices.
The process for making extruded shrimp feeds has flexibility to produce diets with a wide range of fat levels, densities, shapes and sizes.
Partial harvesting is sometimes an important alternative that can be used to “thin” the biomass or supply small quantities of shrimp to local markets.