Flatfish (turbot)
Flatfish (Scopthalmusmaximus) is a kind of marine flounder with high economic and protein demand, which is raised in northern Europe, especially along the Atlantic coast. Recently, there has been a study on the effectiveness of using soybean protein concentrate as the main source of protein in feed. in this study, soybean protein concentrate was used to replace 0, 25%, 50%, 75% and 100% fishmeal in feed, respectively. The initial weight of experimental fish was 13 grams. At the end of the experiment, it was found that replacing 25% fishmeal in feed with soybean protein concentrate did not significantly reduce the finished product weight and feed efficiency. At the same time, it was also found that all diets with different amounts of soybean protein concentrate had the same protein surface digestibility (apparentdigestibility). This study also found that methionine and lysine supplementation in feed could improve the utilization of soybean protein concentrate in aquatic animals, but there was no significant difference in statistics.
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Enemy damage of soft-shelled turtle and its control methods
The enemies of soft-shelled turtles are mainly rats, snakes, birds, ants, mosquitoes and so on, mainly harming soft-shelled turtle eggs and juveniles and young soft-shelled turtles under 1 year old, while soft-shelled turtles with strong physique above 1 year old do little harm. Among them, rats do the most harm to soft-shelled turtle eggs. The dead of night is a good time for soft-shelled turtle to lay eggs, and mice will also take advantage of this to get out of the hole and frequently move in the spawning place. On the one hand, it interferes with the normal spawning of soft-shelled turtle, on the other hand, the rats dig holes everywhere on the sand bed, causing soft-shelled turtle eggs to vibrate and lead to embryo death. Juvenile and juvenile soft-shelled turtles are also easy to be besieged and preyed on by rats, and some of them have poor physique and reaction.
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Salted anchovy
The salted mackerel is processed into salted mackerel with a unique flavor and is deeply welcomed by the masses. nowadays, with strong freezing capacity, there are still salty products processed in some places along the coast. The methods of processing salted mackerel vary from place to place. Zhejiang's Sanhuao mackerel, Fujian's enzyme-fragrant fish, and Shandong's salty mackerel all have a high reputation. Now the processing methods are introduced as follows: 1. Three hugs: after three times of pickling, it is called three hugs in Zhoushan. This is a kind of traditional processing method. (1) Raw material treatment: choose the fish with good freshness.
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