Effect Of Market Vegetable Waste Fermented Feeding On The Growth Of Red Cherry Ornamental Shrimp (Neocaridina davidi)

What was studied

Study shape: A Spirulina-tablet control and four market-vegetable treatments made from mustard greens, carrot, bean sprouts or cabbage were assigned to three aquarium compartments each. Vegetables were washed, boiled for about one minute at 72 C, fermented for five days in 600 mL water with 10 mL EM4 product and 20 mL molasses, then kept available ad libitum with twice-daily checks and replacement. Shrimp were stocked at a stated density of one per litre and 12 animals per aquarium were sampled every ten days.

Experimental unit: Aquarium compartment, with three compartments per feed; the exact integer starting count, hydraulic isolation of compartments and whether aquarium or sampled-animal values entered the ANOVA were not reported clearly

Endpoints: absolute length gain, absolute weight gain, specific growth rate, survival, feed proximate composition, temperature, pH.

Claim boundary

What it can support: Under this exact 40-day preparation and feeding protocol, the mustard-green, bean-sprout and cabbage groups were not statistically distinguished from the Spirulina-tablet control for the reported length gain, weight gain or specific growth rate, while the carrot group was lower. Reported survival did not differ statistically among treatments.

What it cannot support: Only three aquarium units represented each feed, the analysis unit was not explicit, and food was kept available ad libitum without an exact ration, measured intake, uneaten-feed recovery or leaching correction. Wet products differed substantially in moisture and proximate composition and were not balanced for dry matter, protein or energy. There was no unfermented-vegetable, EM4-only or molasses-only group, so the study cannot isolate fermentation, a vegetable ingredient or either additive. Survival means were only 63.33 to 71.66 percent, and the authors attributed many deaths to repeated measurement outside water. Only temperature and pH were reported. The result does not validate fresh or blanched grocery vegetables, market scraps, home fermentation, a complete vegetable diet, a food-safety procedure, a removal interval or replacement of a formulated food.

Publication status audit

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