Live shrimp must be carefully handled to prevent dehydration, regardless of the method used for catching. For long-distance transportation and breeding purposes, commodity shrimp and small-sized shrimp are separated and kept in live water storage silos or framed cages. In practical applications, box cages are commonly used for raising live shrimp. These cages can be attached to the sides or rear of the fishing boat. Once the boat reaches the shore, the shrimp are ready for transport, while the larvae are sent to nearby ponds for breeding.
Large-sized commodity shrimp that cannot be immediately shipped due to various reasons must be temporarily raised in cages. Typically, nylon cages measuring 2.5 meters in length, 1.5 meters in width, and 1 meter in height are prepared in advance. These cages are placed in bodies of water with high dissolved oxygen and fresh water, and each cage should not hold more than 25 kg of shrimp. During feeding, minced snails, moths, and other animal-based feeds may be given in moderation. However, prolonged feeding times increase mortality rates, especially when the water temperature is above 15°C. At this temperature, some freshwater prawns may molt, and if they lack hiding spots due to high density, they may die or be eaten by others during the molting process.
Additionally, excessive nutrition can cause shrimp limbs to break off, leading to weakness and potential mass deaths during transit. Therefore, live shrimp transported over long distances are usually shipped within 1-2 days to maintain a high survival rate.
Before shipping, green shrimp must be sorted and packed according to size specifications. Sorting is typically done in oval plastic basins or tubs with holes drilled into the bottom to allow water to flow out. The basins should not be filled completely or left stagnant. When sorting, avoid strong light or wind, as these conditions can cause rapid water evaporation and lead to shrimp death. The sorting process should be completed as quickly as possible.
For live shrimp transportation, vehicles with a capacity of 800 kg are used. The tank dimensions are 1.5 meters in height, 1.6 meters in length, and 1.2 meters in width. Inside the tank, 10 mm diameter steel bars are welded horizontally to form two frames, dividing the tank into three compartments. Each compartment can vertically stack 13 cages. The tank is constructed using 3 mm thick steel plates, with reinforced angle frames on the top, middle, and bottom sections. Each side is also reinforced with two 3 cm x 3 cm angle steels. The exterior is coated with anti-rust paint. Wooden tanks made from fir boards can also be used. During hot seasons, an insulating layer of plastic foam is wrapped around the tank, followed by an aluminum cover, and a water tank cover is installed on top.
A 6 cm diameter ball valve is welded to the lower part of the tank’s side for drainage, and a 3.5 cm diameter hole is left on the opposite side for the intake duct. For air supply, four 3.5 cm diameter galvanized pipes (70 cm long), two 160 cm pipes, two elbows, and four tees are used externally. Four 60 cm galvanized pipes serve as internal ventilation tubes, while fourteen 2.5 cm diameter, 120 cm long galvanized tubes are arranged inside the tank with 5 mm diameter holes spaced about 10 cm apart. A 10 mm diameter plastic hose is connected to the air supply pipe and inserted into a transparent bottle filled with clean water in the driver’s cabin to monitor the system’s operation.
Two diesel engines are installed—one with 12 horsepower for air supply and another with 3 horsepower for adding water during transport. Oxygenation equipment includes one aeration pump and two oxygen cylinders. In case of engine failure, the oxygen cylinders provide direct oxygen supply. A freezer capable of storing 0.5 tons of ice is also included. When temperatures exceed 15°C, ice is added to the tank to maintain optimal water temperature at 1°C, significantly improving shrimp survival rates.
Eighty shrimp cages are used, each measuring 12 cm in height, 15 cm in width, and 50 cm in length. The frames are made from 8 mm diameter steel bars, covered with polyethylene mesh. Each cage has a small door with a buckle to prevent shrimp from escaping.
For green shrimp transport, the water tank is filled using a matching pump from a nearby lake or pond. The water must be clear and free of pollution, and deep well water is used in hot seasons. The truck is positioned near a shrimp culture or holding pond, and net cages containing 5–10 kg of shrimp are removed. In high temperatures, fewer shrimp are transported, while more are moved in winter. After securing the small door, the cages are placed into the tank.
Before placing the shrimp in the tank, the diesel engine must be started to inflate the system. Once the oxygenation equipment is confirmed to be working properly, the shrimp are loaded. The oxygenation system must run continuously until the shrimp reach the market, after which it is turned off. During transport, the driver and escort personnel must monitor the air bubbles in the water bottle located in the cab. If no bubbles appear, the air supply system may be faulty or the diesel engine may have stopped.
Manual temperature control is crucial for the survival of live shrimp during long-distance transport. If the temperature exceeds 15°C, ice cubes weighing 5–10 kg are added directly to the tank to evenly distribute cooling and maintain an optimal water temperature of 1°C.
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