Appendix II. Decapsulation Procedure for. Artemia Cysts. Hydration. 1. Hydrate cysts by placing them for 1h in water (less than g l 1), with aeration, at 25°C. In order to ensure the highest nutritional value, Artemia cysts should be decapsulated prior to hatching. This will disinfect the cysts, remove the. The present paper describes the technology developed by the authors for the routine decapsulation of Artemia cysts. The advantages which.
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Decapsilation electronic document has been scanned using optical character recognition OCR software. FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version. Decapsulation of brine shrimp eggs was originally carried out with sodium hydroxide and sodium hypochlorite at the Chacheongsao Fisheries Station.
A modified technique has been developed whereby decapsulation is conducted by using calcium oxide and calcium hypochlorite as stimulating agents. Promising results were achieved with the same degree of success as with the former technique. Nowadays, in the culturing of aquatic animals, artemia Aremia salinacommonly called brine shrimp, is widely used in feeding larval or young fish or crustacea.
The artemia is a very tiny animal which has no shell. Its body is enclosed in thin tissues. The eggs of artemia do however have a shell which is dark brown in colour. The size of the egg is approximately — microns. The fact that the eggs can be preserved for a long time makes it convenient to edcapsulation them whenever necessary. Lately the techniques for hatching have been improved.
Decapsulation of brine shrimp eggs is carried out before hatching. Decapsulation is important because the young aquatic animals do not eat artemia egg shells. Additionally, the shells tend to cause water pollution artemiaa act as a carrier of disease. Decapsulation of the brine shrimp eggs solves these problems. Brine shrimp eggs which fecapsulation been decapsulated are in a better condition for hatching than those which are not decapsulated Table 1.
We can therefore use artemia eggs, which are very costly, in a more efficient way. The Chacheongsao Fisheries Station, which is responsible decapsilation this project experiment, carries out research, training and technological development in the field of fresh and brackishwater prawn farming.
This involves the need for a large quantity of brine shrimp eggs. In Aprilan experiment was conducted which decapsulated brine shrimp eggs with sodium hydroxide caustic soda and sodium hypochlorite, following the procedures of Bruggeman et al.
The Chacheongsao Fisheries Station, considering the excessive cost of decapsulating artemia eggs by this method, supported a new experiment in this field. This experiment introduced new chemical substances for use in the decapsulation process and investigated ways and means of improving and modifying the technique at different stages.
The result of this experiment proved that chemical substances that are cheaper and more readily available in the Thai market, such as lime CaO and bleaching powder calcium hypochloritecan be used as stimulating agentsin the decapsulation of artemia eggs. These can be used by modifying the technique at various stages.
Additionally the technique for the preservation of decapsulated artemia eggs has been improved by a more efficient method. Instead of preserving decapsulated artemia eggs in strong salt solution decapsulayionthey can be kept directly in refined salt. Decspsulation the artemia eggs into plastic containers.
Add a small amount of water.
Aeration of both water and eggs must be continuous to re-hydrate the eggs fully. Dry artemia eggs are deflated like bean seeds and change into a round shape when completely hydrated. Leave the artemia eggs at this stage for 45—60 minutes. Then put them into a filter bag and wash them until they are completely clean.
After cleaning transfer the eggs back into the plastic containers. Add lime CaO at the rate of Stir until mixed thoroughly. Then add bleaching powder at the rate of Stir for 5—8 minutes until the temperature stays steady; this shows that the reaction of the first step of decapsulation has been completed. Stir for 5—8 minutes until the decapsulation reaction is complete.
Decapsulated Brine Shrimp | Salt Lake Brine Shrimp
The colour of the eggs will change from dark brown to white. Leave them at that stage until the white colour gradually becomes orange. The whole procedure, including both stage will now have taken 10—16 minutes. After the eggs have been decapsulated, transfer them into a filter bag.
Wash them with several changes of clean water to remove the smell and presence of dissolved chemicals. Then put the eggs in a solution of sodium thiosulphate Na 2 S 2 O 3. Add ml of water and stir for 2—5 minutes until mixed thoroughly this will neutralise the chlorine which still remains on the artemia eggs. At this stage, decapsulated eggs will have sunk to the bottom of the plastic container. However, the eggs which are not completely bleached as well as some dirt will be floating on the surface.
Siphon all these eggs out and discard if the quantity of incompletely decapsulated eggs is large however, they can be stored in refined artmia until the next decapsulation process. Wash the eggs in the filter bag with water once more. They are then ready for hatching or storage in refined salt until required. The salt will dehydrate the eggs. Pour off the water produced and store the eggs in shade at normal room temperatures. Artemia eggs can be preserved in this manner for a long time.
From a comparison of eggs preserved for 7 weeks in brine of decapzulation ppt and those decwpsulation in refined salt, it has been found that the hatching percentage of the latter is higher than in the former Table 2.
Comparisons decapsilation hatching efficiency between non-decapsulated eggs and those decapsulated either with sodium hypochlorite or calcium hypochlorite bleaching powder show the decapsulated artemia eggs to have better hatchability.
Eggs decapsulated by either process give the same result. Artemia eggs which have been decapsulated have a higher hatching efficiency than those which are not decapsulated.
Preservation of decapsulated artemia eggs in refined salt is more efficient than preservation in brine. Improvement in the decapsulation of Artemia cysts. The use of Artemia cysts in Aquaculture.
Proceedings of the World Mariculture Society, 9: Comparison of the hatching efficiency of non-decapsulated artemia eggs, eggs decapsulated by sodium hypochlorite and those decapsulated by calcium hypochlorite bleaching qrtemia. Decapsulated eggs preserved in refined salt for more than 7 weeks retained normal smell and colour.