防控淡水鱼细菌感染的方法（Method for preventing and controlling freshwater fish bacterial infection）.docVIP

防控淡水鱼细菌感染的方法（Method for preventing and controlling freshwater fish bacterial infection） Water fish do not have specific parasitic fungus, any thermophily freshwater fish from the fertilized egg to the adult stage, the appropriate water environment will infection, while the vast majority of water is a genus of saprophytic fungi, recently in the local area due to frostbite and storm flood characteristics of warm water mildew, lethal freshwater fish is fungal secondary bacterial and parasitic infections. From winter to early May, farming soil mud carp, open pond fish, osmanthus brachypomum, bighead carp, silver carp and tilapia are often sold in just before the encounter cold fish, phenomenon of subacute deaths occur in warmer weather, especially hardy colossomabrachypomum. The continuous rainy and cold weather (water temperature suddenly dropped from 23 DEG C to 14 DEG C) for a week after the beginning of dead fish fin mild congestion, the shore floating fish like hypoxia, green and Brown a few back, color grey brown soil or muddy colors, the lack of transparency in 20cm, the majority of fishermen urgently oxygenates and lime pond 2-4 day, number of dead fish Biao increase, dying fish body has grown grey groups, even mixed with green moss, eyes (lens) white or a layer of tunica albuginea, individual iris hyperemia or exophthalmos, fins, chest bleeding [figure 1], loss of appetite, finally quantang annihilated. I. site inspection 1, aquaculture water quality indicators (see Schedule) The above [NH3/NH4+-N], [NO2-N] and [NO3-N] indicate that the fish ponds are not good water quality, the nitrification and denitrification system of pond water itself is not functioning properly, and the water tank is eutrophic. The temperature difference between upper and lower layer water convection leads to pond sediment nitrogen release amount (organic) compounds and degradation and transformation; the saprolegniasis prone period belongs to the low temperature (POP) temperature range (