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南美白对虾淡水健康养殖技术介绍(Introduction of freshwater shrimp healthy culture techniques)
南美白对虾淡水健康养殖技术介绍(Introduction of freshwater shrimp healthy culture techniques)
In order to adapt to market demand as soon as possible after the accession to the WTO, improve the international competitiveness of Chinas aquatic products, enhance safety and health awareness of aquatic products, in the breeding process, according to the technical standard of health cultivation, production standards, pollution-free food, aquaculture has become a pressing matter of the moment. Penaeus vannamei is a new variety of Chinas shrimp farming, the light against the healthy breeding technology is a new mode of culture popularization in Zhangzhou area of Fujian Province in recent years, with the advantages of low cost, less disease, quick effect, high efficiency, it is very urgent and important. The main techniques are described as follows:
I. breeding environment
1. ponds choose Penaeus vannamei to light aquaculture environment, should avoid the natural sea area, the soil is not polluted by three wastes. Fresh water is sufficient, water quality should be consistent with the Npollution-free food aquaculture water quality standard. The pond is rectangular, with an area of 3 mu to 5 mu, suitable for sediment quality, good water retention performance, water depth 1.3m ~ 1.8m.
2. stocking before the preparation of the old pond in the stocking before the pond should be cleared of mud, full exposure, and the use of quicklime 100kg / mu ~ 150kg / mu disinfection. The farming water is made of agricultural salt or concentrated sea water (brine), and the use of agricultural salt is 600kg / mu to 800kg / mu, and the use of brine is 5t / mu to 8t mu per mu. In aquaculture, the salinity is no less than 1 per thousand.
Two, seedling quality and stocking
The quality requirement of 1. seed healthy and lively, regular size, surface cleaning, responsive to external stimuli, swimming in a clear direction; the PCR method was used for detection of white spot virus without poison; body length m
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