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The difference between vannamei and vannamei shrimp

Natural classification: Penaeus vannamei belongs to the family Penaeus and the genus Litopenaeus, while the shrimp (Neopenaeus genus) belongs to the family Penaeus and the genus Neopenaeus.

Body color: The body color of Penaeus vannamei is blue-blue or light blue-gray, and the legs are chalky, while the body color of Penaeus vannamei is earthy yellow to tan, and the swimming legs are brown or red.

Appearance characteristics: The upper edge of the frontal sword of the basal shrimp has serrations and the lower edge is smooth, while the upper and lower edges of the frontal sword of White Penaeus vannamei have serrations.

1. Classification in nature

1. Penaeus vannamei belongs to the phylum Arthropoda, class Crustacea, order Decapoda, family Penaidae, and genus Litopenaeus.

2. The shrimp (Neopenaeus) belongs to the phylum Arthropoda, the order Crustacea, the order Decapoda, the family Penaidae, and the genus Neopenaeus.

2. Body color

1. The body color of Penaeus vannamei is blue or light blue, with no markings on the body surface and chalky legs. shape.

2. The body color of the shrimp is earthy yellow to tan, with many black spots distributed on the body surface, and the swimming feet are brown or red.

3. Appearance characteristics

1. The size of the shrimp is not as large as that of the vannamei shrimp.

2. The forehead sword of Penaeus vannamei has serrations only on the upper edge (about 6-9 teeth) and the lower edge is smooth, while the forehead sword of Penaeus vannamei has serrations on both the upper and lower edges, with the upper edge having 5-9 teeth. Teeth, 2-4 teeth on lower edge.

4. Hypoxia tolerance

1. Penaeus vannamei grows faster when the dissolved oxygen content in the water is 6-8 mg/L. During the breeding process, the dissolved oxygen content of the water body shall not be less than 2mg/L.

2. The shrimp has a strong ability to tolerate hypoxia. The suffocation point of juvenile shrimp is 1.64mg/L and that of adult shrimp is 0.30-0.61mg/L.