It is mainly distributed in the tropical waters along the Pacific coast of the western United States, from the Gulf of Mexico to central Peru, and more concentrated in the waters near Ecuador. It is one of the three excellent varieties with the highest aquaculture yield in the world.

The shell of Penaeus vannamei is thin, its normal body color is bluish, and its appearance is similar to that of Penaeus vannamei in China.

It naturally inhabits the sea area with a water depth of 0-70m, is omnivorous, and has three characteristics: strong adaptability, fast growth and strong disease resistance. As long as the proportion of protein in the bait accounts for more than 20%, it can grow.

It has delicious meat, high meat yield, euryhaline and high temperature resistance. Its seedlings can grow into adults after more than 0/00 days of culture, and the body length can reach 24 cm.

Extended data:

Nutritional value of South American shrimp;

Protein and amino acids.

Protein is the material basis of all living things, and all animals contain protein in their cells. Generally speaking, different species of prawns have different demands for protein, and the protein level of feed is between 25% and 60%, among which the South American prawn is between 28% and 32%. However, the research shows that the protein content of Penaeus vannamei cultured in seawater is higher, while the protein content of Penaeus vannamei cultured in fresh water is lower.

Amino acids are indispensable substances in protein, and protein in shrimp consists of more than 20 kinds of amino acids. Among these amino acids, some can be obtained directly from food, some can be synthesized in shrimp, and some amino acids can not be synthesized in shrimp or can not meet the nutritional needs of shrimp, so they must be obtained from food.

2. Fats and fatty acids

Fat accounts for a small proportion in the nutritional requirements of shrimp, but it has important physiological significance, including neutral fat and lipid-like. Neutral fat is a lipid composed of glycerol and three molecular fatty acids. Lipids are substances that can be dissolved in fat or fat solvents, among which phospholipids and sterols are more important in nutrition.

3. Trace elements

Shrimp is rich in trace elements, but they cannot be synthesized in the body. All these elements come from food or the external environment. It will not disappear in the process of metabolism in the body. Some of it accumulates in related organs in the body, others play an important role in many enzyme, nerve and muscle activities, and some of it is excreted through metabolites.

There are two ways to obtain trace elements in shrimp, namely, through gill membrane exchange or drinking water intake, and intestinal absorption.

4, vitamins

Lack of vitamins in shrimp feed will lead to slow growth and vitamin deficiency; Excessive vitamins can also be harmful to the growth of prawns.

So far, the vitamin requirements of Penaeus monodon, Penaeus japonicus, Penaeus China, Penaeus vannamei and Penaeus California have been studied to some extent. Table 3 shows the requirements of Penaeus vannamei for certain vitamins.

Baidu Encyclopedia-Penaeus vannamei