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 Library > Foods & Nutrition > Live Foods & Cultures > Culture Techniques of Moina |
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Culture Techniques of Moina: The Ideal Daphnia for Feeding Freshwater Fish Fry | |
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Page 6 of 6 | Pages: 1 . 2 . 3 . 4 . 5 . 6 | |
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Additional Points Differences in size, brood production and optimum environmental conditions exist between different species and varieties of Moina. Adjustments will need to be made in the culture technique depending on the particular species or variety you wish to produce. Additional surfaces in the culture tank may have a positive effect on the production of Moina. For Daphnia, a four-fold increase of surface area, in the form of plastic sheets, has been shown to result in a four-fold increase in the density, biomass and harvest. It is unknown whether this is the result of improved water quality due to nitrifying bacteria on the substrate, a change in the spatial distribution of the Daphnia or improved nutrition. It may not always be possible to match Moina production to the food demand of the fish fry. Harvested Moina can be kept alive for several days in clean water in a refrigerator. They will resume normal activity when they are again warmed. The nutritional quality of the stored Moina will probably not be optimal because of the period of starvation, so the Moina should be enriched with algae and yeast before feeding them to fish. Moina can be stored for long periods by freezing in low salinity water (7 ppt, 1.0046 density) or by freeze-drying. Both methods kill the Moina, so adequate circulation is required to keep them in suspension after thawing so they will be available to the fish fry. Frozen and freeze-dried Moina are not as nutritious as live animals and they are not as readily accepted by fish fry. Although freezing or freeze-drying does not significantly alter the nutritional content of Moina, nutrients do leach out rapidly into the water. Nearly all of the enzyme activity is lost within ten minutes after introduction in fresh water. After one hour, all of the free amino acids and many of the bound amino acids are lost. Sources of Moina Scott Graves or Robert Leonard University of Florida Tropical Aquaculture Laboratory 1408 14th ST SE Ruskin, FL 33570 (813) 671-5230 -------------------------------------------------------- Footnotes
-------------------------------------------------------- The Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide research, educational information and other services only to individuals and institutions that function without regard to race color, sex, age, handicap, or national origin. For information on obtaining other extension publications, contact your county Cooperative Extension Service office. Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean -------------------------------------------------------- Copyright Information This document is copyrighted by the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions, but permits free reproduction by all agents and offices of the Cooperative Extension Service and the people of the State of Florida. Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication. 
SimplyDiscus.com gratefully thanks the Florida Cooperative Extension Service for permission to use this article. Please visit them at http://edis.ifas.ufl.edu/ |
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