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Table 3 Temperature, salinity, O2, pH, turbidity, vibrio, ammonia and nitrite of rearing water

From: Effects of water recirculation rate on the microbial community and water quality in relation to the growth and survival of white shrimp (Litopenaeus vannamei)

Treatment

T (°C)

Sal (g L− 1)

O2 (mg L− 1)

pH

Turbidity (NTU)

Vibrio (103CFU mL− 1)

NH4+-N (mg L− 1)

NO2—N (mg L− 1)

LC

28.19 ± 2.35a

29.62 ± 0.43a

5.92 ± 0.30a

7.91 ± 0.35a

1.40 ± 0.53a

3.79 ± 3.04a

0.67 ± 0.46a

3.23 ± 2.44a

MC

28.27 ± 2.10a

29.52 ± 0.41a

6.12 ± 0.22a

8.02 ± 0.38a

0.81 ± 0.24b

1.75 ± 1.89b

0.39 ± 0.16b

2.06 ± 1.11ab

HC

28.31 ± 2.44a

29.69 ± 0.49a

6.03 ± 0.23a

8.10 ± 0.45a

0.67 ± 0.12b

2.04 ± 2.09b

0.28 ± 0.23b

1.26 ± 0.82b

  1. a, bdifferent lowercase on superscript mean significant difference (P < 0.05)