Thursday, August 4, 2011
Effect of Calcium Addition on Foods to Frequency of Crayfish / Crawfish Moulting
This research has been done during 30 days in Fisheries Indoor Laboratory, Faculty of Animal Husbandry and Fisheries, University of Muhammadiyah Malang. The research method used experiment by using Complete Random Design. As for treatment is addition of calcium on foods with different concentration, that is treatment A = 0% (without calcium addition), B = 2%, C = 4%, and D = 6%.
Result of research shows that calcium addition on foods success to increase frequency of freshwater lobster moulting. It shown by treathment B (2%) which has higher moulting frequency. Then followed by treathment D (6%) = 7,00, treathment A (0%) = 6,33, and treathment C (4%) = 5,67. Calcium addition on foods also give positive effect to survival rate and growth of Crayfish / Crawfish.
All of treathments were added by calcium show that they have higher survival rate value than other treathments were not by added calcium. The sequential data of the average of freshwater lobster survival rate are treathment B (2%) = 93,33%, D (6%) = 93,33%, C (4%) = 86,67%, dan A (0%) = 80 %. Whereas the sequential data of average to growth of Crayfish / Crawfish are treathment B (2%) = 0,85 g, D (6%) = 0,79 g, C (4%) = 0,78 g, dan A (0%) = 0,73 g.
It is suggested that cultivation of Crayfish / Crawfish especially on juvenile stadia can use food that added calcium 2%, so it can increase survival rate and growth of Crayfish / Crawfish.
Source : http://research-report.umm.ac.id/index.php/research-report/article/viewFile/214/301