CN102273419B

CN102273419B - Method for cultivating Spanish mackerel

Info

Publication number: CN102273419B
Application number: CN2011101923176A
Authority: CN
Inventors: 郑春静; 朱民军; 林桂芳
Original assignee: Ningbo City Inst Of Oceanology & Fishery
Current assignee: Ningbo City Inst Of Oceanology & Fishery
Priority date: 2011-07-11
Filing date: 2011-07-11
Publication date: 2013-01-09
Anticipated expiration: 2031-07-11
Also published as: CN102273419A

Abstract

The invention discloses a method for cultivating Spanish mackerel. Spanish mackerel grows appropriately and better by controlling cultivation condition, cultivation density, bait acclimation, iced and fresh fish feeding management and the like and maintaining appropriate water depth, appropriate water temperature, appropriate salt range, appropriate cultivation density and the like, then fresh and alive small trash fish is used for gradually acclimating until iced and fresh fishes are taken as feeding bait, and the iced and fresh fishes are thrown and fed every 2-3 times in the day when acclimating so as to prevent the Spanish mackerels from killing each other frequently owning to insufficient bait is thrown and fed, thus killing rate is relatively low, survival rate during cultivation reaches up to more than 30%, and cultivation efficiency is higher.

Description

The method of forming of a kind of Spanish mackerel

Technical field

The present invention relates to the fish culture technology, be specifically related to a kind of Spanish mackerel in the method for forming of culturing pool.

Background technology

Spanish mackerel belongs to perch order, Spanish mackerel section (blue and white Gyrinocheilidae), and body is long and flat-sided, and body colour is bright as silver, the dark-coloured striped of back of the body tool or black locus coeruleus point, mouth is large, and the kiss point is prominent, and tooth is sharp, swimming rapidly, disposition is violent, and the long 260～520mm of general body, large person can reach more than above, the heavy 20kg of 1m, be distributed in North Western Pacific, it is all produced in East China Sea, the Huanghai Sea, the Bohai Sea.Main fishing ground has Zhoushan, off-lying sea, Lianyun Harbour and Southern Shandong Province coastal.Belong to the water warm pelagic fishes, normal knot group does long-range migration.Growth rapidly, underyearing fork length can 25～30cm, 1-2 fish in age is on average pitched long 50cm, about average weight 800g.Before and after the Ching Ming Festival, large batch of Spanish mackerel enters in the Xiangshan Bay profundal zone, Ningbo and carries out egg-laying migration, and the young is swum East Sea forage after 2-3 month, fattens in this growth.Spanish mackerel flesh of fish thorniness is few, and delicious flavour is nutritious, and meat is solid closely, is the awl shape; Every hectogram meat contains protein 19g, fatty 2.5g, and the solid delicious of meat is nutritious; The praise that " there is the francolin river deer on the mountain, nautical mile Spanish mackerel silvery pomfret " arranged among the people.

In order to develop and protect Xiangshan Bay Spanish mackerel resource, listd specially to ocean, Ningbo City in 2011 and fishery authorities in 2007 and to study; To the effect that wild Spanish mackerel raise and train, the system research of artificial breeding, artificial breeding and cultural technique; My institute obtained the Chinese invention patent of wild Spanish mackerel artificial breeding on July 15th, 2009, obtain again the Chinese invention patent of wild Spanish mackerel artificial breeding with on April 13rd, 2011; Plant fry (black sea bream fry, spotted maigre seedling etc.) as the food of Spanish mackerel fry take it in the artificial breeding, until more than the Spanish mackerel fry rearing to 3 centimetre, the Spanish mackerel fry that acquisition can be propagated artificially.Spanish mackerel seizure and cultural method are disclosed although publication number is the application for a patent for invention of CN1471813, the method is to utilize purse seine that wild Spanish mackerel fry is surrounded the immigration net cage, then throw something and feed with living fish and mixed bait, just in natural environment, wild Spanish mackerel fry is caught, bait and cultivation density are explored, will not kill and devour mutually if Spanish mackerel bait is agreeable to the taste or bait throwing in is not enough, until only surplus one, this extensive style cultural technique, not to cutting one another's throats in the Spanish mackerel breeding process, survival rate, the integrated condition of fattening etc. is studied, wild Spanish mackerel fry is trapped among a hauling to be supported, might large quantities of cutting one another's throats, on the contrary not as the Spanish mackerel output of self-sow.The Spanish mackerel fry cultivation of manually breeding, requirement in water quality, water temperature, salinity, bait domestication, feeding volume, the conditions such as number of times and aquaculture management of throwing something and feeding is more special, especially the control and the bait domestication that kill and devour mutually in supporting of pond needs creativeness to grope, at present the Spanish mackerel fry cultural method excessively manually bred of unexposed report also.

Summary of the invention

Technical problem to be solved by this invention provides the method for forming of a kind of Spanish mackerel, and the method Spanish mackerel is fattened better, and survival rate up to more than 30%, cultivates efficient better.

The present invention solves the problems of the technologies described above the technical scheme that adopts: the method for forming of a kind of Spanish mackerel comprises the steps:

Cultivating condition: culturing pool depth of water 2-3 rice, 12～30 ℃ of water temperatures, salinity 10 ‰～34 ‰; Spanish mackerel energy suitable growth;

Cultivation density: put the Spanish mackerel fry of manually breeding more than 3 centimetres in above-mentioned culturing pool in a suitable place to breed, every cubic metre of water body Spanish mackerel fry cultivation density is 30～50 tails; Under this cultivation density, Spanish mackerel cannibalisation rate appropriateness, survival rate is better, and cultivation efficient is higher;

Bait domestication: after putting the Spanish mackerel fry in a suitable place to breed, every day, the bait feeding amount was 1/3～1/2 of cultivation Spanish mackerel gross weight, on average threw something and fed once with interval 2-3 hour every day, the bait of throwing something and feeding for the first time is morning 5～6 points, the bait of throwing something and feeding for the last time is evening 6～7 points, putting Spanish mackerel fry same day to long 5～6 centimetres of bait of throwing something and feeding of fry body in a suitable place to breed is fresh and alive small fish, grow 5～6 centimetres to long 8～12 centimetres of body from the fry body, the bait of throwing something and feeding is fresh and alive small fish and chilled fish, the weight of chilled fish is since 20% in the bait of throwing something and feeding, the weight of chilled fish is cumulative 10～20% in 2～3 days bait of throwing something and feeding, until the weight of chilled fish accounts for 80% of the bait gross weight of throwing something and feeding; 2～3 hours additional bait feedings in interval can guarantee that bait is abundanter in the water, and reduction is killed each other; 5～6 centimetres of fries prevent from suddenly causing the Spanish mackerel fry disturbance of food intake with chilled fish, and cut one another's throats with the gradually increment domestication of chilled fish, the Spanish mackerel fry are adapted to gradually ingest chilled fish, reduce similar phenomenon, with the reduction aquaculture cost;

Chilled fish is thrown something and fed: above-mentioned bait domestication finishes, be bait feeding with chilled fish, every day, the bait feeding amount was 1/4～1/3 of cultivation Spanish mackerel gross weight, and every day, average mark was thrown something and fed for four times, the bait of throwing something and feeding for the first time is morning 5～6 points, and the 4th bait of throwing something and feeding is evening 6～7 points; The larger Spanish mackerel that grown up kills and devour mutually with regard to corresponding reduction, thus just throw something and feed minutes for four times can prevent from preventing that Spanish mackerel from killing and devouring mutually, reduced again the too much labour intensity of the number of times of throwing something and feeding.

In the described bait domestication step, shading every day is 18～24 hours on described culturing pool; The shading purpose is to reduce the amount of exercise of Spanish mackerel, makes fattening of Spanish mackerel very fast, reduces simultaneously the cannibalisation rate.

In cultivating condition, described water temperature is 16～25 ℃, salinity 20～30 ‰; Under this depth of water, water temperature and Variation of Salinity Condition, the Spanish mackerel survival condition is better, and lethality is lower.

The common way to manage of seawater fish is pressed in other management in the breeding process, and such as bacteria-treating, bleeding technique in culturing pool sterilization, the breeding process before supporting, residual bait is removed, and regulating and controlling water quality etc. are not introduced one by one at this.

Compared with prior art, the invention has the advantages that the method for forming of a kind of Spanish mackerel, control by cultivating condition, cultivation density control, the bait acclimatization technology, chilled fish throw something and feed the management etc., keep the suitable depth of water, suitable water temperature, suitable salt scope, the controls such as cultivation density that are fit to, the Spanish mackerel growth is suitable, growth better, tame gradually to chilled fish with fresh and alive small fish again and be the bait of throwing something and feeding, needed will throw something and feed once daytime in interval 2-3 hour during domestication, the number of times deficiency that prevents from throwing something and feeding causes that Spanish mackerel often occurs and cut one another's throats, so the cannibalisation rate is relatively low, survival rate reaches more than 30% when forming, and cultivation efficient is better.

Embodiment

Below in conjunction with embodiment the present invention is described in further detail.

Embodiment 1

In June, 2009, the Spanish mackerel fry of manually breeding more than 3 centimetres is supported in the indoor culture pond pilot scale of Sea World aquarium, Ningbo, breeding water body is 4 cubic metres, cultivation Spanish mackerel fry 200 tails, breeding water body depth of water 2-3 rice, water temperature is controlled at 16～25 ℃, salinity is controlled in 20～30 ‰ scopes, putting Spanish mackerel fry first day in a suitable place to breed begins, shading every day is 18～24 hours on the pond, the Tilapia mossambica seedling is thrown something and fed with living, every day, feeding volume was 1/3～1/2 of cultivation Spanish mackerel gross weight, throw something and feed once equispaced 2-3 hour every day, throw something and feed first and be morning 5～6 points, last for throwing something and feeding evening 6～7, cultivate to 5～6 centimetres of Spanish mackerel fry body length and begin to throw something and feed with the alternative Tilapia mossambica that lives of chilled fish portion, the amount that substitutes is since 20%, every 2～3 days, the chilled fish amount that substitutes the Tilapia mossambica that lives increases by 10～20%, last extremely chilled fish amount reaches 80%, supports to 8～12 centimetres of Spanish mackerel fish lengths, entirely is the bait of throwing something and feeding with chilled fish, this moment, every day can not shading on the pond, perhaps suitable shading during high light, every day chilled fish feeding volume be in the pond cultivation Spanish mackerel gross weight 1/4～1/3, every day the average mark chilled fish of throwing something and feeding for four times, the bait of throwing something and feeding for the first time is morning 5～6 points,, throwing something and feeding for the last time is evening 6～7 points, cultivation through about 40 days, about the long 25cm of average body, average weight more than 60 grams were supported to October, and body weight reaches about 500 grams, just form and catch 74 tails, the rate of forming is 37%.

Embodiment 2

Substantially the same manner as Example 1, the open-air culturing pool that difference just is coated with for Ninghai County's one town snake dish to cultivation, breeding water body is 300 cubic metres, cultivation Spanish mackerel fry 9600 tails, water temperature is controlled at 12～30 ℃, salinity is controlled in 10～34 ‰ scopes, in the bait domestication process that Tilapia mossambica seedling alive to the chilled fish portion of throwing something and feeding substitutes, not shading every day on the culturing pool, just when light is strong, suitably shelter from heat or light, cultivation through about 40 days, about the long 20cm of average body, average weight more than 50 grams, support to October, body weight reaches about 400 grams, just can form and catch 3004 tails, and the rate of forming is 31.3%.

The Tilapia mossambica seedling of living in above-described embodiment also can substitute with other fish, such as the spotted maigre seedling etc., as long as suitablely choose economy, breeding is fast, fast fry grows.Residual bait cleaning, oxygen supply, regulating and controlling water quality and disease control management etc. are carried out according to conventional fish culture technology in above-described embodiment, are not described at this.

Claims

1. the method for forming of a Spanish mackerel is characterized in that comprising the steps:

Cultivating condition: culturing pool depth of water 2-3 rice, 12～30 ℃ of water temperatures, salinity 10 ‰～34 ‰;

Cultivation density: put the Spanish mackerel fry of manually breeding more than 3 centimetres in above-mentioned culturing pool in a suitable place to breed, every cubic metre of water body Spanish mackerel fry cultivation density is 30～50 tails;

Bait domestication: after putting the Spanish mackerel fry in a suitable place to breed, every day, the bait feeding amount was 1/3～1/2 of cultivation Spanish mackerel gross weight, on average threw something and fed once with interval 2-3 hour every day, the bait of throwing something and feeding for the first time is morning 5～6 points, the bait of throwing something and feeding for the last time is evening 6～7 points, putting the Spanish mackerel fry in a suitable place to breed began to throw something and feed with fresh and alive small fish the same day, cultivate to long 5～6 centimetres of fresh and alive small fishs in beginning of Spanish mackerel fry body and throw something and feed with chilled fish is alternative, chilled fish substitutes amount from feeding volume 20%, every 2～3 days, chilled fish substitutes amount increased by 10～20%, and last extremely chilled fish substitutes amount and reaches 80%, support to 8～12 centimetres of Spanish mackerel fish lengths, entirely be the bait of throwing something and feeding with chilled fish;

Chilled fish is thrown something and fed: above-mentioned bait domestication finishes, be bait feeding with chilled fish, every day, the bait feeding amount was 1/4～1/3 of cultivation Spanish mackerel gross weight, and every day, average mark was thrown something and fed for four times, the bait of throwing something and feeding for the first time is morning 5～6 points, and the 4th bait of throwing something and feeding is evening 6～7 points.

2. the method for forming of a kind of Spanish mackerel as claimed in claim 1 is characterized in that shading every day is 18～24 hours on described culturing pool in the described bait domestication step.

3. the method for forming of a kind of Spanish mackerel as claimed in claim 1 is characterized in that in the cultivating condition step, and described water temperature is 16～25 ℃, salinity 20～30 ‰.