Culture techniques of pipa shrimp

The cool weather in autumn and the fiery night activities make it a good time to eat midnight snacks. For the editor, the essence of this foodie is midnight snacks every night. Counting these varieties of midnight snacks, what must be ordered each time must be shrimp. There are also a variety of shrimp varieties, and the practices are even more varied. Sometimes the editor thinks that the starting point for eating so much shrimp every day is three jin and three jin. Can so much supply meet the market demand? Later, the professional shrimp farmers talked about it, and let the editor take a look at it.

Culture techniques of pipa shrimp

Pipa shrimp, also known as mantis shrimp, there are many ways of cultivating pipa shrimp. I think water transfer is the key in the culture cycle. The quality of water determines the success or failure of raising pipa shrimp in a pool of water. The decisive factor of water lies in the following four specific physical and chemical indicators, which is the general solution of the technology of raising pipa shrimp.

1. Ph value of water body

This value is very critical, which affects other physical and chemical indexes in aquaculture water. According to the early, middle and late stages of the culture cycle, the pH value of the culture water in the early stage is generally between 8.0 and 8.5, and the pH does not need to be adjusted at this stage. In the middle and later stages of aquaculture, pH has been soaring, and some ponds even reach a daily maximum of more than 10, known as soda. Attention must be paid to pH at this stage. Be especially careful if the daily variation of pH is greater than 0.5 and more than 9 for a long time. If this is the case for several days in a row, it is an early sign of pond problems. Regulation of pH in water in general, the author uses quicklime to regulate the ponds that are too low, and dolomite powder as the bottom for the acidic soil (mangrove area). For the pond pH is too high, with organic acid + lactic acid bacteria (EM bacteria) and other living bacteria preparation step by step regulation. The general principle is to change the pH to adhere to the principle of gradual decrease (increase), and the daily variation of 0.2 is appropriate.

2. Total alkalinity

This value is the core data that determines stability in the water. To put it simply, the total alkalinity is the total amount of acids (hydrogen ions) that can be neutralized in the water, in other words, the sum of the three carbon ions in the water. The 5-year survey data show that the total alkalinity of successful ponds is between 80 and 120 (German degrees) in the whole culture cycle, and its value is relatively stable. Generally speaking, I think the total alkalinity to measure the overall index of water body is more comprehensive than pH of water body. If the value is less than 70, the pH of the water varies greatly. Here, the author thinks that the effect of using dolomite powder is the best and cheap to adjust the total alkalinity. The only deficiency is that the dosage is relatively large.

3. Total hardness

This value determines the health status of pipa shrimp. It is mainly characterized by the sum of cations such as calcium and magnesium in water. This value is generally maintained within the normal range without man-made damage in the natural water body, but the change is more obvious in the aquaculture water body. The total hardness is too low for a long time, pipa shrimp is prone to soft shell disease, bacteria, viruses and other pathogens are easy to invade; the total hardness is too high for a long time, it is difficult for pipa shrimp to shell. Generally speaking, it is more moderate to keep it at 80-120 (German degrees) for pipa shrimp culture. In the guiding theory of adjusting the total hardness, the author first adjusts the total alkalinity, and the total alkalinity is considered to adjust the total hardness in a moderate range. In general, the total hardness is too low and adjusted with calcium dichloride, and the total hardness is too high with baking soda.

4. Salinity

This value determines the growth rate of pipa shrimp. As we all know, the growth rate of desalinated pipa shrimp is faster. Appropriate desalination culture of pipa shrimp is beneficial to improve the growth rate. What is more important is that the disease resistance of pipa shrimp is enhanced under proper salinity. The regulation of salinity is easy to be solved by changing water, but the general principle of water exchange is that the daily water exchange accounts for less than 1/3 of the total water in the pond.

Selection and transportation method of pipa shrimp

The pipa shrimp can choose the female mouth pipa shrimp which has been mated in the artificial culture or natural sea area.

Although the body length is more than 8 cm can reproduce, but in order to ensure the quality and improve the amount of eggs, it is appropriate to choose more than 2 cm in length and more than 30 grams in weight. In addition, when purchasing pro pipa shrimp, we should pay attention to the short time out of water, good gonadal development, strong body, complete appendages, no scars, strong vitality, bright body color and sensitive to external stimuli. After the acquisition, the pro-pipa shrimp should be transported to the seedling factory as soon as possible and put into the pond for temporary cultivation. The modes of transportation include live water boat transport, nylon bag oxygenated transport, dry moisturizing transport and canvas bucket water transport and so on.

After being bathed with 200 × 10-6 formaldehyde for 3 minutes, the pro-pipa shrimp selected complete appendages and lively put them into a pre-sterilized cement pool (9 m × 4 m × 1.2 m). The filtered fresh sea water was added and inflated to restore its vitality and raise it temporarily. The water temperature in the pro-pipa shrimp temporary culture pond should be 1-2 ℃ higher than that in the sea area in the first 1-3 days. If the water temperature rises too fast and too high, it is easy to make the pro-pipa shrimp premature or miscarriage. After that, it was temporarily reared for 20 days at the rate of 0.5-1.0 ℃ / day to 21-22 ℃, and a small amount of fresh sand silkworm, shrimp and clam were fed to further fatten the gonads. Although the female stopped feeding during the reproductive season and the stomach was almost empty, when the gonadal coefficient was more than 14% at 22 ℃, the eggs in the egg mass were clear and basically in the shape of a ball, that is, mature eggs.

Control methods of fungal disease of pipa shrimp

The fungal disease of pipa shrimp is caused by the invasion of mold spores into larvae or eggs. The infected fertilized egg is opaque, stops development, the infected larva is not active, the muscle is necrotic, sinks underwater and dies.

Shrimp utensils and water are strictly disinfected, dead eggs and dead larvae are eliminated in time, and the water quality is kept clean. When you get sick, you can sprinkle fluralin 0.01g/ cubic meters in the whole pool in the water used for raising seedlings.

Overwintering Culture techniques of Pipa Shrimp

1. Build the overwintering shed. Do not rush to cover all the plastic film in the overwintering shed, wait until the water temperature drops significantly to 20 ℃ and 16 ℃. The construction of the overwintering shed should be based on the principle of practicality and cheapness. Except for the plastic film that needs to be replaced every year, other materials can be used continuously for 3 years.

2. Keep the water quality good. As the water can not be changed frequently in winter, it is the key to keep the water quality good. The main technical measures are as follows: continuously increasing oxygen 24 hours a day, by laying plastic pipes with many small holes at the bottom of the pond and connecting them to the blower outside the shed, which has low cost and good effect; applying beneficial bacteria once a month to degrade ammonia nitrogen in water and reduce the formation of harmful substances such as nitrite; in winter, the food intake of pipa shrimp with low water temperature is small, and too much residual bait is easy to accelerate the deterioration of the water body, so it is necessary to control the feeding amount. When the external temperature rises, the shed mouth should be opened in time for ventilation, and the water temperature should be changed properly.

3. Harvest in time. The longer the overwintering breeding time, the greater the chance of breeding accidents, so the price is appropriate to harvest on the market, especially during the Spring Festival.

The meat of pipa shrimp is fresh and tender, rich in nutrition, especially high in protein, so many pregnant women are very suitable to eat during pregnancy. Is it clear to everyone from the choice of pipa shrimp to breeding to fungal control? There is still a short period of time before winter, and now it is a great opportunity for breeding and selling in winter. Don't miss it.