Thông tin sản phẩm
FEED FEATURES
- Supplemented with Cholesterol stimulating shrimp moulting and boosting fast growth performance of prawn.
- Supplemented with Squid meal improving feed attractability and palatability.
- Save cost, easy to use, excellent effect.
FEED INGREDIENTS
Fish meal, Soybean meal, Wheat flour, Squid visceral meal, Fish oil, Cholesterol, Lecithin, Vitamins and Minerals.
FEED DATA AND PROXIMATE ANALYSIS
|
Code |
TP000 | TP101 | TP202 | TP303S | TP303 | TP404 | TP505 |
| Moisture(%), max | 11 | 11 | 11 | 11 | 11 | 11 | 11 |
| Crude protein(%), min | 45 | 45 | 45 | 45 | 45 | 45 | 45 |
| Crude fat (%), min | 6 | 6 | 6 | 5 | 5 | 5 | 4 |
| Crude fiber (%), max | 3 | 3 | 3 | 4 | 4 | 4 | 5 |
| Ash(%), max | 16 | 16 | 16 | 16 | 16 | 16 | 16 |
| Shape | Crumble | Crumble | Crumble | Pellet | Pellet | Pellet | Pellet |
| Size (mm) | 40#↓ | 18-40# | 14-18# |
Φ1.2 L2-3 |
Φ1.4 L2-4 |
Φ1.7 L2-4 |
Φ2.0 L3-5 |
| Packing (kg) | 2, 10 | 10 | 10 | 20 | 20 | 20 | 20 |
RECOMMENDED FEEDING GUIDE
|
Code |
TP000 |
TP101 | TP202 | TP303S | TP303 | TP404 | TP505 |
|
Prawn body weight |
PL 15-25 | PL 25-1g | 1-3g | 3-5g | 5-7g | 7-13g | 13-25g |
|
Days of culture |
1-4 | 5-14 | 15-20 | 15-20 | 21-40 | 41-60 | 61-75 |
|
Amount of feed per day % of biomass |
25-30 | 20-25 | 15-20 | 15-20 | 10-15 | 4-5 | 3-4 |
|
Feed % in the feeding trays |
- | - | - | - | 2.5 | 3.0 | 3.5 |
|
Daily feeding frequency |
2 | 4 | 4 | 4 | 4 | 4 | 4 |
|
Feeding time & distribution
|
6:00 (50%) |
6:00 (30%) |
6:00 (30%) |
6:00 (30%) |
6:00 (30%) |
6:00 (30%) |
6:00 (30%) |
| - |
11:00 (20%) |
11:00 (20%) |
11:00 (20%) |
11:00 (20%) |
11:00 (20%) |
11:00 20%) |
|
|
17:00 (50%) |
17:00 (30%) |
17:00 (30%) |
17:00 (30%) |
17:00 (30%) |
17:00 (30%) |
17:00 (30%) |
|
| - |
22:00 (20%) |
22:00 (20%) |
22:00 (20%) |
22:00 (20%) |
22:00 (20%) |
22:00 (20%) |
|
|
Monitoring time (hrs) |
- |
- |
- |
2-3 |
2-3 |
1.5 |
1.5 |
NOTES
The data given above are adjusted according to weather, water temperature, water quality, appetite, body weight and size of prawn.