It is an essential micronutrient for the production of collagen, which is the major protein component of connective tissue; therefore, it is essential for growing, developing, maintaining and repairing (after damage) shrimp and fish tissues.

It positively and significantly influences the metabolism of the polyunsaturated fatty acids (W3 and W6) of shrimp and fish, both marine and freshwater, also enhancing a better immune response in the aforementioned animals.
Specifically, in shrimp, Vitamin C deficiency causes the reduction of moulting frequencies, generates incomplete moulting processes, as well as reduction of appetite and growth rate, black death and high mortality.
Vitamin C in its presentation L-Ascorbic Acid that puts at your disposal Prilabsa, offers 99% of Vitamin C as an active product.

Presentation

Bag of 1 Kg.
Drum (plywood) of 25 Kg.

Storage

Keep in a cool place (24 ° C).
Do not expose to light or moisture.

Application

Vitamin C can be applied on the one hand as a mixture with dry rations of food and also as a premix or ingredient of the formula. On the other hand, it can also be used directly in the water when it is necessary to deactivate residual chlorine after the chlorination of the liquid, as well as to preserve the good quality of the water in the larval growth tanks.

In the case of shrimp (L. vannamei), a dose of Vitamin C between 500 and 1000 ppm (mg / kg of feed) is recommended. As an ingredient of a food formula (for pelleting or extrusion processes) it is suggested to use a factor 6X and 4X respectively of processing compensation. To mix with a diet use a 2X compensation factor.

For deactivation of residual chlorine use a ratio of 2 to 1 with respect to the ppm used of sodium hypochlorite; For example: use 20 ppm of Vitamin C if you used 10 ppm of sodium hypochlorite (calculated 100% active product).