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Nguyễn Hữu Nghĩa(2), Nguyễn Đức Bình, Phạm Thái Giang(1), Nguyễn Thị Minh Nguyệt, Nguyễn Thị Nguyện, Nguyễn Thị Hạnh, Phan Trọng Bình, Vũ Thị Kiều Loan, Phan Thị Vân

Nghiên cứu chất lượng nước và bệnh trong nuôi tôm thẻ chân trắng (Penaeus vannamei) áp dụng công nghệ Nanobubble

Investigating water quality and disease in white leg shrimp (Penaeus vannamei) culture applying Nanobubble technology

Khoa học & công nghệ Việt Nam

2022

5B

58 - 64

1859-4794

Chất lượng nước, Mô mang tôm, Nanobubble, Tôm thẻ, Vibrio tổng số

Nanobubble, Shrimp gill morphology, Total Vibrio, Water quality, White leg shrimp

Nghiên cứu đánh giá sự biến động các chỉ tiêu chất lượng nước, vi sinh, biến đổi mô mang và tăng trưởng của tôm trong mô hình nuôi tôm thẻ chân trắng (Penaeus vannamei) áp dụng công nghệ Nanobubble. Thí nghiệm được thực hiện trong 9 bể nuôi thương phẩm có thể tích 25-35 m3 với 3 nghiệm thức Nanobubble ôxy (O2-NB), Nanobubble ozone (O3-NB) và đối chứng (ĐC) được lặp lại 3 lần. O2-NB và O3-NB được cung cấp cho các bể nuôi 1 giờ/ngày trong suốt thời gian nuôi từ khi thả giống đến khi thu hoạch. Tôm được thả với mật độ 300 con/m3 , được áp dụng chế độ chăm sóc và quản lý môi trường như cho ăn, thay nước, sục khí, siphon và xử lý vi sinh giống nhau. Kết quả cho thấy, các chỉ tiêu pH, ôxy hòa tan (DO), thế ôxy hóa khử (ORP) chịu tác động của các nghiệm thức O2-NB và O3-NB. Mật độ Vibrio tổng số trong nước trung bình của nhóm O2-NB cao gấp 1,41 lần so với nhóm ĐC và cao gấp 1,51 lần so với nhóm O3-NB. Mô mang tôm bị biến đổi ở nhiều cấp độ khác nhau, tuy nhiên không làm giảm tỷ lệ sống của tôm ở các nghiệm thức. Trọng lượng tôm lúc thu hoạch của các nghiệm thức ĐC, O2-NB và O3-NB lần lượt là 11,50±2,29, 11,48±2,66 và 13,87±1,65 g/con. Kết quả nghiên cứu cho thấy, O3-NB có tác dụng làm tăng DO, giảm mật độ Vibrio tổng số trong nước và tăng tốc độ sinh trưởng của tôm so với ĐC và O2-NB. Thời lượng chạy máy có thể giảm để hạn chế mức độ ảnh hưởng đến mang tôm.

This study evaluates the variation of water quality, microbiology, gill morphology and shrimp growth of the intensive white leg shrimp (Penaeus vannamei) applying Nanobubble technology. The experiment consisted of 9 commercial concrete tanks with a volume of 25-35 m3 divided into 3 treatments of oxygen Nanobubble (O2-NB), ozone Nanobubble (O3-NB), and control (CTRL), 3 tanks for each treatment. O2-NB and O3-NB were provided to the tanks for 1 hour/day during the culture period f-rom stocking to harvest. Shrimps were stocked at a density of 300 shrimp/m3 and applied with the same care and environmental management protocol such as feeding, water change, aeration, siphon, and microbiological treatment. The results showed that the pH, DO, and ORP parameters are affected by the O2-NB and O3-NB treatments. The average concentration of total Vibrio in the water of the O2-NB group was 1.41 times higher than that of the control group, and 1.51 times higher than that of the O3-NB group. The gill tissue of the shrimp was affected and changed to different degrees but did not reduce the survival rate of the shrimp in the experimental treatments. The harvest weight of shrimp of the control, O2-NB, and O3-NB treatments were 11.50±2.29, 11.48±2.66, and 13.87±1.65 g/shrimp, respectively. Research results exhibited that O3-NB treatment increased DO, reduced total Vibrio in water and increased growth rate compare to the control and O2-NB treatments. Reducing Nanobubble generator running time should be considered to minimise the impact on shrimp gills.

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