凡纳滨对虾蜕皮周期摄食声学参数特征OA

The whiteleg shrimp,Litopenaeus vannamei,is one of the major aquaculture species in Chi-na.Aquacultural production has continuously expanded and optimizing feed rations has both economic and environmental benefits.The molting cycle,a periodic process that occurs throughout the life of shrimp,is one of the most crucial factors in feed quantity regulation and assessing growth status.In this study,we investigated the feeding behavior of L.vannamei during molting and analyzed four characteris-tics of the feeding acoustics of L.vannamei during different molting stages using passive acoustic technol-ogy.L.vannamei of body length 7-9 cm and from different breeding bases were selected for research,and sound of test shrimp feeding throughout the molting cycles was captured using underwater microphones.By analyzing the sounds of L.vannamei feeding at different molting stages,we were able to classify the feeding sounds corresponding to different molting stages.Using the feeding sound characteristics during the inter-molt stage as the reference for normal feeding behavior,we analyzed the feeding sound character-istics during the pre-molt,inter-molt and post-molt stages,including the maximum sound pressure ampli-tude,dominant frequency,pulse duration,and the number of feeding sound signals.Compared to the inter-molt stage,the feeding sounds of the pre-molt and post-molt stages of L.vannamei were characterized by a significantly lower maximum pressure amplitude,a markedly increased dominant frequency,and a sig-nificantly lower number of feeding sounds,with no clear difference in the duration of individual pulse sig-nals.In conclusion,these research findings show that the maximum sound pressure amplitude,dominant frequency,and the number of feeding sounds can serve as acoustic surrogates for monitoring feeding behavior during the molting cycle of L.vannamei.Our results also provide data support and contribute to the theoretical foundation for innovative aquaculture feeding equipment and related applications.