Food consumption, moulting and survival of Penaeus semisulcatus during over-wintering

Over‐wintering of Penaeus semisulcatus (20.61 g) at three different temperatures (14, 18 and 22°C) was carried out in a greenhouse in three different closed recirculating systems. Temperature significantly influenced specific growth rate (SGR) and moulting interval (MI) (P<0.05). The SGR was 15‐fold higher and the MI was 2.7‐fold shorter at 22°C in comparison with 14°C. The relationship between SGR and temperature (T) was: Y=?0.053+0.070T (R²=0.97). Shrimps over‐wintered at 14°C consumed almost three times less food (0.43% body weight) than those at 22°C (1.28%) (P<0.05). A positive relationship (FR=0.426T–0.020, R²=0.99) was observed between feeding rate (FR) and temperature. The survival rate achieved at 14, 18 and 22°C over the experimental period of 70 days was 87%, 67% and 73% respectively. Our data indicate that it is possible to over‐winter this shrimp species in the sub‐tropical regions by maintaining water temperature at around 14°C and 39 ppt salinity, in which little energy expenditure is needed, and the shrimp can survive and consume minimum amount of feed.