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The Web KSU Aquaculture

DIVISION
OF
AQUACULTURE

Baitfish
Bass, Hybrid
Bass, Largemouth
Bluegill, Hybrid
Carp, Common
Catfish
Crappie
Paddlefish
Perch, Yellow
Prawn (Shrimp)
Red Claw Crayfish
Sturgeon
Tilapia
Trout
Walleye
Contact
Nathan Cochran
with Web site
comments.

KSU's PROGRAM of DISTINCTION

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Luke Oliver Takes Position with Great Basin Institute

Kentucky State University Aquaculture Graduate Student, Luke Oliver, has been hired to work with the Devils Hole Pupfish. Luke will be assisting with breeding the Devils Hole Pupfish (Cyprinodon diabolis). The Devils Hole Pupfish is the smallest of the desert pupfishes and has the smallest known distribution of any wild vertebrate, as it is endemic to a single spring, Devils Hole, located in a disjunct portion of Death Valley National Park within the Ash Meadows National Wildlife Refuge, Amargosa Valley, Nevada.

Luke worked with KSU's Aquaculture Program with the aquaponics research for almost two years. His Major Professor was Dr. James Tidwell and his mentor was Shawn Coyle.

Form more information on the Devils Hole Pupfish, follow the link below:

http://www.thegreatbasininstitute.org/swimming-with-the-fishes-conserving-the-devils-hole-pupfish/

Photo by Charles Weibel

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Kristy Allen Wheeler Finishes Thesis Research Trial

Kristy Allen Wheeler's thesis research trial came to an end August 20, 2015. Ken Thompson and Jeremy Caudill took the final count and bulk weights of all 24 experimental tanks. This information will be used to calculate the body weight gain, specific growth rate, metabolic growth rate, feed conversion ratio, protein efficiency, lipid productive value, and specific feeding rate of the shrimp. Shrimp were sacrificed for further analysis that will take place at Alltech.

Kristy Allen Wheeler and her major professor, Dr. Vikas Kumar dissected seven shrimp from each tank and removed the gut, muscle, and hepatopancreas. The gut and hepatopancreas of one shrimp from each tank will be analysed for histology. The hepatopancreas from three shrimp and the muscle from two shrimp from each tank will be used for fatty acid analysis. The muscle from four shrimp from each tank will be analysed for proximate analysis of the shrimp. Next week, the remaining shrimp will be sacrificed for molecular analysis.

Photo by Charles Weibel

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KSU Shrimp Market Research

DESCRIPTION OF MARKETING OPPORTUNITY:

Kentucky State University's Aquaculture program provided the Louisville Fish Co. with five pounds of Pacific White Shrimp in order to fulfill a request from the executive chef at the Hyatt Regency in Atlanta, GA. Chef Jeramy Wooldridge had called the Louisville Fish Co. looking for Kentucky sustainable seafood items in part of a cooking competition amongst Hyatt Hotel chefs.

Shrimp was provided by Kentucky State University to showcase a project of raising Pacific White Shrimp in indoor biofloc systems. The Louisville Fish Co. agreed to get as much information from Chef Wooldridge as possible, in order to provide possible insight into markets for future production of shimp in Kentucky.

MARKET FEEDBACK:

Five pounds was sold to Chef Wooldridge. Shrimp was shipped frozen overnight to the Hyatt Regency in Atlanta via United States Postal Service. The cost of shipping was $120.00. The shrimp we sold at $8.00/lb. Originally, the Louisville Fish Co. had quoted Chef Wooldridge a price of $10.00/lb to which he had no objection, but when the event's date moved up, and shrimp were not the original size of 20/30, and rather 30/40 count per pound, a $2.00/lb discount was given for any inconvenience.

Chef Wooldridge ended up winning the competition amongst Hyatt Chefs, and he said a big part of it was the fact that the shrimp were raised in Kentucky. He believed it was a bit of wow factor for guests and judges. In regards to flavor, Chef said that he did not taste any additives or "sulfates". He also said, unlike other farmed-raised shrimp he has had, the KSU shrimp were not overly salty, which he said helped a lot, as there was "no risk to over salting when seasoning". Overall, he said the size, flavor, and qualities were all excellent in his opinion as well as the judges of the competition.

MARKET CONCLUSIONS:

Having Chef Wooldridge prepare and win a cooking competition should bode well for Kentucky State University, the Louisville Fish Co., and the overall perception of Kentucky Aquaculture, as chefs, guests, and hotel administrators were all witness to Kentucky Shrimp winning the 1st place prize. While the event itself is not a viable market for future producers, at least it is known that the shrimp produced in the biofloc systems were deemed high quality and extremely tasty. If producers in the future could replicate KSU's shrimp, they should feel confident in marketing their products as sustainable and high quality shrimp. Marketing to hotel chefs may be a viable market, with suggested pricing anywhere between $8-12.00/lb.

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EVENTS

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Aquaculture 2016

Las Vegas, NV, USA

Feb. 22 - Feb. 26, 2016

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Aquaculture Online Courses

Pink Button Water Quality Management
Water chemistry as it relates to aquaculture and recreational pond management.

robert.durborow@kysu.edu
SEE VIDEO CLIP

Brown button Fish Reproduction & Spawning Techniques
This course includes recorded lectures and practical demonstration videos. Instructor: Dr. Boris Gomelsky
boris.gomelsky@kysu.edu
SEE VIDEO CLIP

Green ButtonFish Genetics
Emphasis is on practical applications in Aquaculture and Fisheries. Instructor: Dr. Boris Gomelsky boris.gomelsky@kysu.edu
SEE VIDEO CLIP

Blue ButtonPrinciples of Aquaculture
This Internet class features video lectures over PowerPoint slides. Instructor: Dr. Jim Tidwell james.tidwell@kysu.edu
SEE VIDEO CLIP



red button Fish Diseases
This course taught by Dr. Robert Durborow
robert.durborow@kysu.edu
SEE VIDEO CLIP

 

Yellow Button Survey of Production Methods
This Internet class features video lectures over PowerPoint slides. Instructor: Dr. Jim Tidwell james.tidwell@kysu.edu

 

 
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