Six key points to improve the hatching rate of turtle eggs
It is well known that turtles have strong vitality, few diseases and are easy to raise and manage, but this is for adult turtles. In the whole process of@#@238 @#@, carelessness in some links and details is not allowed. The hatching of turtle eggs is a technical link. If it is not done well, it will fail. The 6-point method to improve the hatchability of turtle eggs is described as follows.
1. Scientific breeding of parent turtles
Selection of improved varieties is the first condition to improve hatchability of turtle eggs. Parent turtles should be individual hypertrophy, robust, no disability, age appropriate. Female tortoises are required to be over 6 years old, with wrinkled and slightly hard leather skin on the rear edge; male tortoises are required to be 3 ~4 years old, stocking density is 7 per square meter, and the ratio of male to female is 3:1.
Second, pay attention to the time of egg collection
The eggs are not fixed until 8 to 30 hours after laying, so the egg collection time should be after 3 pm. When there is heavy rain in high temperature season, it should be collected in advance.
3. Carefully examine the fertilized eggs
There is a white spot on the top of the egg shell with a clear and smooth edge, and the egg is bright pink or white. No white spots can be seen on the top of the shell, and the color is basically the same. It is an unfertilized egg. The white spots on the top of the shell were large irregular white spots, which were poorly developed eggs. Neither of these eggs can hatch in an incubator.
IV. Pine is used as incubator
There were many materials for making incubators, but pine was better than poplar or willow. Incubator sand bed to maintain a certain humidity, poplar, willow moisture easily grow white mold silk, this hypha penetration in the sand, so that sand hardening airtight, eggs will suffocate premature death.
V. Incubation with river sand
River sand ventilation performance, water retention performance is good, so the hatching rate is high.
VI. Control incubation conditions
The most important incubation conditions are the temperature and humidity of the sand in contact with the eggs. The temperature should be controlled at 28℃~32℃, the highest should not exceed 34℃, the lowest should not be lower than 25℃, the water content should be 5%~15%, that is, with a hand to hold the sand into a group, loose natural dispersion is appropriate. Always check the temperature and humidity, if there is discomfort, should be adjusted in time.
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Fried fish and celery in oil
[features] bright color, delicious fish, Wang oil sauce [raw material] 500 grams of whole fish meat. 50 grams of fat pork, 25 grams of minced chicken, 25 grams of cooked ham, 25 grams of mushrooms, 100 grams of celery. 25 grams of egg white) 5 grams of refined salt, 15 grams of Shao wine, 50 grams of starch, 100 grams of clear soup, 150 grams of cooked lard, 15 grams of spring onions, 15 grams of ginger, 10 grams of garlic, 20 grams of Shaoxing wine. [production process] wash the fish with the skin facing down and use a straight knife every 0.5 cm on the fish.
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Processing technology of frozen raw shrimp
Production method 1. Raw material selection: the requirement for raw shrimp is that the quality is fresh, and the shrimp body has no deterioration and no peculiar smell. two。 Thawing: when using frozen shrimp as raw material to process shrimp, the first step is to defrost. Put the frozen shrimp in the thawed bamboo basket and rinse with water. The amount of water should be large to speed up the thawing speed. When the shrimp body is separated from the frozen pieces, it will stop thawing. The quantity of thawing should be determined according to the ability of meat peeling, neither disjoint nor overstocking to prevent deterioration. 3. Meat peeling: hold the shrimp body with the left hand, tail belly up, gently pick the shrimp head with the right hand, and peel off the shrimp carefully
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