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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) NO2N (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)