Una revisión de la calidad de agua del cultivo de camarón blanco (litopenaeus vannamei) a baja salinidad.

Abstract

Low-salinity culture of marine shrimp is a trend with continuous growth in Ecuador and other regions of the world. The Pacific white shrimp (Litopenaeus vannamei) is the main species selected for shrimp farming at low salinity due to its tolerance to wide ranges of this parameter. The quality of water used for shrimp production is considered a relevant factor for the sustainability of the production system. According to the bibliographical analysis carried out in the present work, the optimal physicochemical variables are the following: temperature: 28-31 °C; turbidity no greater than 30 NTU; pH of 7-8.58, alkalinity greater than 100 mg L-1. It has been indicated that the toxicity of nitrogenous compounds increases with decreasing salinity, acceptable values for ammonium 0.26-0.31 mg L-1, nitrite 0.28-0.32 mg L-1, nitrate 0.73-0.77 mg L-1 for lower salinity at 2 ppt. In special reference, potassium is essential for the survival of shrimp at low salinity, specifying that with a salinity of 2 ppt, 50 mg L-1 of potassium is recommended. Additionally, at a salinity of 5 ppt values of 1400 ppm hardness are acceptable. The culture of white shrimp (Litopenaeus vannamei) at low salinity is feasible as long as the water quality parameters are kept within an acceptable range. The current information is focused on the control of the physicochemical parameters of the crop, such as alkalinity, nitrogenous compounds, hardness, pH, temperature, turbidity, etc. Documentation on water management prior to and during cultivation and the presence of phytoplanktonic microorganisms in low-salinity systems is scarce.