Spring culture management is the key to high yield and high quality of green shrimp.

Green shrimp is a kind of aquatic product that is not easy to cultivate. Large-scale green shrimp culture must have better culture techniques. Today, the editor will introduce to you the main points of green shrimp culture in spring:

Green shrimp culture

First, separate cultivation of shrimp species in due course. With the warming of the weather, the green shrimp begins to shell when the water temperature rises above 20 ℃. At this time, the shrimp body is prone to injury and disease without protective shell. Therefore, it is necessary to do a good job of drying the pond before stocking, and use active iodine, bleach and other drugs to quickly disinfect the culture pond, and spray the whole pond with copper sulfate for the culture pond with moss, green algae and blue net algae. A trench should be dug manually in the pond without shrimp collection ditch, which can not only accumulate water in the pond, but also facilitate shrimp collection and fishing. The stocking amount per mu of culture pond depends on the size of green shrimp, which is generally controlled at 10 kg ~ 20 kg.

Second, the management of water quality culture. The lowest water level in the culture pond where the green shrimp has been released is kept above 60 cm, and fresh water is added once every 7 days to 10 days. Ponds with thin water quality should stack 200 kg ~ 400 kg of fermented organic fertilizer and 5 kg ~ 10 kg of chicken manure particles. It can cultivate fertilizer and water, increase the natural animal bait of green shrimp, and reduce the occurrence of moss, smelly green sand and blue net algae in the pond. If the pond is fertile enough, the inorganic fertilizer of 5 kg ~ 7.5 kg per mu should be applied once after the temperature rises. At the same time, aquatic plants accounting for about 30% of the total area should be properly cultivated and transplanted in the pond, and should be removed in time when there are too many aquatic plants.

Third, do a good job of bait feeding. When the weather is fine and the water temperature of the pond rises to more than 18 ℃, feed should be put in time. At the beginning of a daily meal, once in the morning and afternoon after normal weather, fed with green bran, wheat bran, bean cake or nutritious green shrimp pellet feed, and added animal feed such as miscellaneous fish, fish meal, etc., bait accounted for 3% / 6% of the shrimp stock. The inspection work after feeding should be done well. According to the daily eating situation of green shrimp, the amount of bait should be adjusted in time to prevent not only waste but also insufficient feeding.

Green shrimp

Fourth, prevent the harm of shrimp disease. After stocking, the normal shrimp culture pond can be sprinkled with bleach and active iodine solution once in mid-March to prevent bacterial infection caused by bruising. If ciliosis is found in shrimp body during inspection, the parasite must be killed with "Xian Chong Jing" first, and then bactericidal drugs (such as chlorine dioxide) should be used again at intervals of 5 to 7 days to kill bacteria to prevent black Gill disease and red spot disease.

Fifth, anti-floating can not be ignored. After a sudden rise in temperature in spring, if you encounter a long period of overcast and rainy weather, coupled with shallow water level, poor water quality, improper use of drugs, precipitation and decay of a large number of dead blue algae, excessive culture in ponds without basking after dry ponds, too many species of green shrimp, shrimp body disease and other conditions, it is easy to cause anoxic floating head of green shrimp. Therefore, it is still necessary to inspect the shrimp ponds, pay attention to the changes in weather and water quality, do not use drugs blindly, and pay attention to adding fresh water to the culture ponds, so as to do a good job in the prevention and control of anoxic floating heads of shrimp. In the green shrimp ponds with high density, the aerator should be turned on at noon for 1 ~ 2 hours when the temperature rises, so as to increase the dissolved oxygen in the water and prevent the death of green shrimp caused by anoxic floating head.