Scientific Culture Technology of Roche Shrimp

Roche shrimp is a freshwater shrimp, it is rich in nutrients, known as the king of freshwater shrimp. It is one of the three largest shrimp species in aquaculture, so it is a common food for residents in cities. Many farmers are ready to carry out the culture of Roche shrimp, but suffer from the lack of understanding of the technology, has been unable to carry out, the following editor to take you to understand the scientific culture technology of Roche shrimp!

Culture technique of Roche Shrimp

I. installation of culture facilities in Roche shrimp ponds

1. The oxygen enrichment system of the bottom microporous pipe is composed of motor + fan + gas pipe + aeration pipe, which mainly includes blower, PVC upper pipe, micro-hole aeration pipe, valve switch and so on.

two。 Blower should choose Roots blower or cascade blower, the outlet air pressure is not less than 3500-5000 mm water column.

3. Power configuration: according to different breeds of power allocation, in general, Macrobrachium rosenbergii culture, every 15 to 20 mu shrimp pond equipped with a set of 2.2kw power unit.

4. Equipment installation: fixed bracket on the ridge, motor and fan installed on the support, Φ 5OPVC upper water pipe is used in the main gas pipeline, which matches the outlet diameter of the blower, is buried in the ground along the pond ridge, and the bronchus adopts Φ lO-15PVC water hose. And through the three-way connection with the main pipe, bronchial strip type or disk type aeration pipe. The aeration pipe is coiled with strip or disc steel bar frame, and the bottom is sunk with bricks and other assistance. There are 4 aeration trays per mu. The water quality in-situ repair facility adopts water grass filler, the bottom of the filler is tied to the square frame made of PVC control, the square frame is fixed on the aeration plate, and the length of the filler is just surfaced.

2. Cleaning and disinfection of Macrobrachium rosenbergii ponds

Macrobrachium rosenbergii ponds should be cleaned and disinfected before stocking. The newly opened shrimp ponds usually need to be exposed to the sun for 2 to 3 days before entering the water, while the old shrimp ponds should remove too much silt (leaving sediment about 10 cm thick). Both new and old shrimp ponds should be strictly disinfected. First of all, quicklime should be used to clear the ponds to completely kill all kinds of pests and wild fish in the water. First drainage (water with a depth of 20-30 cm) was used to remove silt, and then disinfected with 750-1050 kg/hm2 of quicklime. In order to prevent diseases and enemy damage, the water must be closely filtered when entering the water from 7 to 10 days after cleaning the pond.

3. Seed and seedling cultivation

① culture method of two-crop Macrobrachium rosenbergii: early-propagated Macrobrachium rosenbergii seedlings were purchased from late March to early April and strengthened in a plastic greenhouse to strive to reach 3 cm in mid-late June; in mid-late May, Macrobrachium rosenbergii seedlings were cultured in a special pond, and the shrimp species reached 3 cm around mid-August for subsequent stocking.

The method of raising Macrobrachium rosenbergii before and after ②: purchasing Macrobrachium rosenbergii seedlings in mid-late May and releasing them in the first ten days of June; setting up net cages to raise egg-holding green shrimp in the cultivation pond in early June, and cultivating young shrimp in a special pond. The shrimp species specification reached about 3 cm at the end of September.

Fourth, feed feed and feed special formula feed

Macrobrachium rosenbergii shrimp culture, mainly to feed a series of formula feed, appropriate increase of small fish and shrimp. Feed is mainly given once in the evening, accounting for about 70% of the total daily feed. The feed is put into the deep water area during the day and in the shallow water grass at night, and fed at a fixed time, fixed point, quality and quantity.

5. Water quality management of Macrobrachium rosenbergii

Strengthening daily management is the key to the success or failure of aquaculture. Control the water level and water quality in time, do a good job of disease prevention and control, control the water level and water quality of the breeding pond to keep the water level between 80~100cm at the initial stage of seedling stocking, and then gradually increase the water level with the increase of water temperature and individual growth, until the pond high water level is reached, and the water level is maintained at a higher water level. Pay attention to observe the water color concentration, if necessary, take water exchange measures, regularly sprinkle quicklime and microbial preparations to regulate and improve water quality.

VI. Timely fishing of Macrobrachium rosenbergii

The listing time of Macrobrachium rosenbergii live shrimp is generally from the end of September to the first ten days of November, the market time is relatively concentrated, and the market price is relatively low. If the shrimp can reach the listing specifications in early September or even at the end of August by means of early release and enlargement of seedlings, it can not only advance the listing time of live shrimp, but also increase the price of early listed shrimp by more than 20%. There are fishing methods such as net fishing, dry ponds and so on, and fishing tools include ground cage, net copying, trawling and so on.

Introduction of Roche Shrimp

Macrobrachium rosenbergii is a member of the family Macrobrachium rosenbergii, which is native to the Indo-Pacific region and lives in various types of fresh or brackish water. Since the 1960s, it has been reared in Asia, Europe, America and other countries and regions. It was introduced to China from Japan in 1976, mainly popularizing aquaculture in more than 10 provinces (cities and districts) in the south, with the fastest development in Guangdong. Every 100 grams of shrimp meat contains 20.6 grams of protein, 0.7 grams of fat, and contains a variety of vitamins and essential trace elements, which are high-protein nutritious aquatic products. Fresh food can cook braised prawns, fried white prawns, shrimp sections, pipa prawns, fried shrimps and so on. Processing can be made into dried shrimp, dried shrimp and other seafood.

Morphological characteristics of Shrimp Roche

The body is fat and bluish brown. There is a pair of appendages in each section of the abdomen, and the tail appendage changes into a caudal fan. The head and chest are thick, and the abdomen becomes thinner from the back. The head and chest consists of 6 segments of the head and 8 segments of the chest, surrounded by a shell. There are 7 segments of the abdomen, each surrounded by a shell. The appendages were divided into two pairs of antennae, 3 pairs of jaws, 3 pairs of jaw feet, 5 pairs of foot, 5 pairs of swimming feet and 1 pair of tail fan from front to back. Adult shrimp male is generally larger than female, the largest male body length can reach 40 cm and weigh 600 grams, and female body length can reach 25 cm and weight 200 grams. The second step of the male is very large and azure.

Taboos on consumption of Roche prawns

1. The shrimp thread on the back of the shrimp is the waste that the shrimp has not finished excreting. If there is a fishy smell in the mouth, which affects the appetite, it should be removed.

2, the color is red, the body is soft, the shrimp that turns around is not fresh, try not to buy. Rotten shrimp must not be eaten.

3, shrimp and some fruits should be eaten at the same time, shrimp is rich in protein and calcium and other nutrients, if eaten with fruits containing tannic acid, such as persimmon, Hawthorn, pomegranate, grape, not only will reduce the nutritional value of protein, and tannic acid and calcium combine to form tannic acid calcium tannic acid to stimulate the gastrointestinal tract, causing discomfort, vomiting, dizziness, diarrhea and abdominal pain and other symptoms.

4, when eating seafood, it is best not to drink a lot of beer, because that will produce too much uric acid, and cause gout. When eating seafood should be accompanied by dry white wine, because the fruit acid has the role of sterilization and deodorization.

5. The blue-black back of shrimp is a sign of freshness. Generally speaking, the shrimp with hard shell, intact head, strong, curved and large shrimp taste delicious.

6. If you are allergic to eating shrimp and suffering from allergic diseases, such as allergic rhinitis, allergic dermatitis and asthma, you should eat carefully.

7. when you want to preserve dried shrimp, in order to prevent shrimp from drying and oxidation, put the shrimp in black plastic bags or sealed containers for cold storage.

How to eviscerate Roche prawns

1. Pinch the shrimp.

2. Scissors cut off 1/3 of the shrimp head, protruding the starting point of the vertical line in the middle of the head, including the eyes.

3. Remove the shell of the shrimp head

4. See two black / green / brown things, keep them near the shrimp body, and remove the ones near the front

A, ointment and viscera are clearly defined and routinely removed

B. The internal organs have been ripped off when removing the head shell of the shrimp, don't worry about it.

C, the ointment is larger, covering the internal organs, uncover some of the paste, and remove the covered internal organs.

5. Cut the back of the shrimp and go to the shrimp line

6. Cut the long bearded feet short, keep some of them, and absorb the taste.

Macrobrachium rosenbergii grows fast and is the first choice for economic shrimp and artificially cultured shrimp. When Macrobrachium rosenbergii is listed in large quantities, the price will fall, and fishing can also be started in advance in order to avoid the peak of the market. At present, the price of Roche shrimp in the market is relatively good, so as long as the culture technology is mastered, the general risk will not be too great.