Efecto de diferentes concentraciones de cal viva en el comportamiento de la calidad del agua en el cultivo de camarón

Abstract

When evaluating the behavior of the physical, chemical and biological variables of the water during the first 24 hours where different concentrations of lime were applied (50, 75 and 100 mg/L) to different salinities (15 and 30 ups) to the cultivation water, the analysis factorial showed the existence of an interaction of second order among the concentration of lime, the salinity and the time for the ammonium concentration, the pH and the one oxygenates dissolved, while for the temperature they registered interactions of first order for time x salinity, and time x concentration of alive lime. The quality of the cultivation water improved when diminishing the salinity and to increase the concentrations of lime. A preliminary analysis indicates that the effects of the lime are more effective when diminishing the salinity. This result will allow requesting the modification of the procedures in the preparation and treatment of the water of the earth ponds in the commercial of shrimp’s culture in Cuba.

Introducción