CN106665415A - Breeding method capable of improving meat quality of plecoglossus altivelis and preparation method of feed - Google Patents
Breeding method capable of improving meat quality of plecoglossus altivelis and preparation method of feed Download PDFInfo
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- CN106665415A CN106665415A CN201611014470.9A CN201611014470A CN106665415A CN 106665415 A CN106665415 A CN 106665415A CN 201611014470 A CN201611014470 A CN 201611014470A CN 106665415 A CN106665415 A CN 106665415A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000009395 breeding Methods 0.000 title abstract description 7
- 241000861914 Plecoglossus altivelis Species 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 230000037396 body weight Effects 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims description 56
- 239000000843 powder Substances 0.000 claims description 27
- 238000012937 correction Methods 0.000 claims description 16
- 241001164374 Calyx Species 0.000 claims description 15
- 244000064622 Physalis edulis Species 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 14
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 13
- 241000218628 Ginkgo Species 0.000 claims description 11
- 235000011201 Ginkgo Nutrition 0.000 claims description 11
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 11
- 241001506371 Kadsura Species 0.000 claims description 11
- 244000134540 Polymnia sonchifolia Species 0.000 claims description 11
- 235000003406 Polymnia sonchifolia Nutrition 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 11
- 210000000582 semen Anatomy 0.000 claims description 11
- 210000002969 egg yolk Anatomy 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 229960003512 nicotinic acid Drugs 0.000 claims description 7
- 235000001968 nicotinic acid Nutrition 0.000 claims description 7
- 239000011664 nicotinic acid Substances 0.000 claims description 7
- BTURAGWYSMTVOW-UHFFFAOYSA-M sodium dodecanoate Chemical compound [Na+].CCCCCCCCCCCC([O-])=O BTURAGWYSMTVOW-UHFFFAOYSA-M 0.000 claims description 7
- 229940082004 sodium laurate Drugs 0.000 claims description 7
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 claims description 6
- LBGPXIPGGRQBJW-UHFFFAOYSA-N Difenzoquat Chemical compound C[N+]=1N(C)C(C=2C=CC=CC=2)=CC=1C1=CC=CC=C1 LBGPXIPGGRQBJW-UHFFFAOYSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- DPDMMXDBJGCCQC-UHFFFAOYSA-N [Na].[Cl] Chemical compound [Na].[Cl] DPDMMXDBJGCCQC-UHFFFAOYSA-N 0.000 claims description 6
- 230000003647 oxidation Effects 0.000 claims description 6
- 238000007254 oxidation reaction Methods 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 238000005266 casting Methods 0.000 abstract 3
- 230000003203 everyday effect Effects 0.000 abstract 2
- 230000000694 effects Effects 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000012258 culturing Methods 0.000 description 4
- 230000012010 growth Effects 0.000 description 4
- JCBJVAJGLKENNC-UHFFFAOYSA-M potassium ethyl xanthate Chemical compound [K+].CCOC([S-])=S JCBJVAJGLKENNC-UHFFFAOYSA-M 0.000 description 4
- 238000009360 aquaculture Methods 0.000 description 3
- 244000144974 aquaculture Species 0.000 description 3
- 230000014860 sensory perception of taste Effects 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 1
- JVMRPSJZNHXORP-UHFFFAOYSA-N ON=O.ON=O.ON=O.N Chemical compound ON=O.ON=O.ON=O.N JVMRPSJZNHXORP-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000010824 fish disease Diseases 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000021222 fish soup Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002363 herbicidal effect Effects 0.000 description 1
- 239000004009 herbicide Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009333 weeding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Hydrology & Water Resources (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Engineering & Computer Science (AREA)
- Environmental & Geological Engineering (AREA)
- Water Supply & Treatment (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
The invention discloses a breeding method capable of improving the meat quality of plecoglossus altivelis and a preparation method of feed. The breeding method specifically includes the following steps of 1, water quality treatment, wherein water quality improving liquid is put in a pond, wherein the delivery quantity is 0.9-1.2 g/m<3>; 2, feed casting, wherein the bait casting quantity accounts for 13-17% of the body weight of the plecoglossus altivelis every day, and casting is carried out 3-5 times every day. By the adoption of the breeding method, the bred plecoglossus altivelis can have fine, smooth and tender meat, the mouthfeel and the taste are excellent after the plecoglossus altivelis is cooked, the breeding period can be shortened, the bait coefficient can be reduced, and the breeding cost is greatly reduced.
Description
Technical field
The invention belongs to aquaculture field, and in particular to a kind of cultural method of raising fragrant fish meat and the preparation of feedstuff
Method.
Background technology
Fragrant fish is annual small-sized famous and precious economic fish, fine and tender taste, delicious flavour has an adipose fin after dorsal fin, have
Dense tempting fragrance, it is deep to be liked by domestic and international consumer.Fragrant fish has that strong adaptability, food chain are short, growth is fast, the cycle
It is short, the features such as economic worth is high, can not only be used for the aquaculture object in reservoir, lake and streams, can enter in pond and net cage again
The envelope cultivation of row land.At present the raiser of domestic cultivation fragrant fish is more, and supply exceed demand for fragrant fish, therefore, in order to improve the sales volume of fragrant fish,
It is badly in need of a kind of breeding way for improving fragrant fish meat.
The content of the invention
In order to solve the above problems, the present invention provides a kind of preparation side of the cultural method and feedstuff for improving fragrant fish meat
Method.
The present invention is achieved by the following technical solutions.
A kind of cultural method for improving fragrant fish meat, specifically includes following steps：
（1）Water treatment：Water correction liquid is put into in pool, injected volume is 0.9-1.2g/m3, wherein water correction liquid by with
The component of lower weight portion is made：Oxidation nicotinic acid 0.1-0.3 parts, difenzoquat 1.2-1.5 parts, the chlorine sodium 0.4-0.6 parts of 2 first 4, xanthic acid
Potassium 2-4 parts, yellow sodium prussiate 1-3 parts, sodium laurate 3-5 parts, water 110-120 parts；
（2）Feedstuff feeding：Daily daily ration, feeding quantity is the 13-17% of fragrant fish body weight, divides 3-5 time and feeds, and wherein feedstuff is by following weight
The component of part is made：Corii Sus domestica 50-60 parts, fishbone powder 40-50 parts, yolk powder 26-28 parts, Semen Ginkgo core 2-4 part, yacon 3-5 parts,
Kadsura root 9-11 parts, Rhizoma Anemarrhenae 13-15 parts, Radix Ixorae Chinensiss 10-12 parts, Herba Lycopi's 7-9 parts, Herba Asari Forbesii 6-8 parts, Calyx seu fructus physaliss 6-9 part, spirit are fragrant
Careless 8-10 parts.
Step（1）In water correction liquid prepare after the completion of, use immediately, use time is 8 points of morning.
As invention further scheme, a kind of preparation method of raising fragrant fish meat feedstuff, it is characterised in that include with
Lower step：
（a）Corii Sus domestica is shredded, then grinds Herba Lycopi, Herba Asari Forbesii, after three is stirred, in being put into freeze drying box, be dried
It is 2.1-3.0% to water content, is then crushed to 200-220 mesh standby；
（b）Semen Ginkgo core, yacon are put in baking oven, temperature is set as 85-90 DEG C, after 70-80min, are taken out, be crushed to 200-
220 mesh are standby；
（c）To grind after Calyx seu fructus physaliss, Herba Lysimachiae foenum-graeci mixing, it is standby；
（d）Kadsura root, the Rhizoma Anemarrhenae, Radix Ixorae Chinensiss are put in the water that its weight 3-4 times is weighed, then big fire is boiled after 1-2 hours,
Filter to get filtrate, it is standby；
（e）By step（a）, step（b）Gained powder mixing, is subsequently adding fishbone powder, yolk powder, then is added thereto to step
（d）Gained filtrate, stirs, and adds step（c）Calyx seu fructus physaliss, the Herba Lysimachiae foenum-graeci mixture of gained, after stirring, must improve perfume
The feedstuff of meat quality of fish.
Beneficial effect：Using the cultural method of the present invention, cultivation fragrant fish meat exquisiteness out can be caused soft, boil deutostoma
Sense, sense of taste are splendid, and energy Shortening culturing period, reduce feed coefficient, significantly reduce aquaculture cost.Wherein, water quality changes
Oxidation nicotinic acid and sodium laurate collective effect in kind liquid, can cause to be changed into the ammoniacal nitrogen of the toxic effect of fragrant fish in pond water
Nitric nitrogen and nitrite nitrogen, solve the problems, such as that ammonia is dropped using microorganism can reduce dissolved oxygen in water, and aoxidize nicotinic acid
Any toxic action will not be produced to fragrant fish with sodium laurate, the product produced after reaction also will not bring not to the growth of fragrant fish
The factor of profit；Difenzoquat and the chlorine sodium of 2 first 4 are herbicide in field, and general knowledge will be considered that it does not have any weeding in water
Effect, and tests prove that, after being mixed, in being put into water, particularly with the addition of in the water correction liquid of the present invention, Neng Gouyou
Effect, the selective harmful algae removed in culturing pool and some planktons, prevent their too fast growths, and strong is new old
Metabolism produces pollution to water body；After potassium ethyldithiocarbonate and yellow sodium prussiate collective effect, fragrant fish fish molds can be effectively prevented
Occur, moreover it is possible to play a part of stable water pH；Corii Sus domestica is very common in life, but Corii Sus domestica is made powder by few people,
And as the feedstuff of fragrant fish, in the present invention, after Corii Sus domestica powder and Herba Lycopi, the Herba Asari Forbesii collective effect in feedstuff, can high degree
Improve the meat of fragrant fish meat so as to which shredded meat exquisiteness is soft, and fishy smell is more single, the flesh of fish is with a kind of unique fragrant, soup after boiling
Juice is delicious；After the yacon collective effect of Semen Ginkgo Renhe, the immunity of fragrant fish can be effectively improved, reduce the mortality rate of fragrant fish；Acid
After effective ingredient collective effect in slurry and Herba Lysimachiae foenum-graeci, the appetite and its digestion power of fragrant fish can be lifted, and then accelerate fragrant fish
The speed of growth, Shortening culturing period improves the utilization rate in pond；Kadsura root, the Rhizoma Anemarrhenae, the addition of Radix Ixorae Chinensiss filtrate, its with
Other each raw materials interact, and can further improve the appetite of fragrant fish, and can make the finer and smoother high resilience of meat of fragrant fish.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, following examples are carried out to the present invention
Further describe.It should be appreciated that specific embodiment party example described herein is not used to limit only to explain the present invention
The fixed present invention.
Embodiment 1
A kind of cultural method for improving fragrant fish meat, specifically includes following steps：
（1）Water treatment：Water correction liquid is put into in pool, injected volume is 0.9g/m3, wherein water correction liquid is by following heavy
The component of amount part is made：0.1 part of nicotinic acid of oxidation, 1.2 parts of difenzoquat, 0.4 part of 2 first, 4 chlorine sodium, 2 parts of potassium ethyldithiocarbonate, yellow sodium prussiate 1
Part, 3 parts of sodium laurate, 110 parts of water；
（2）Feedstuff feeding：Daily daily ration, feeding quantity is the 13% of fragrant fish body weight, divides 3 times and feeds, and wherein feedstuff is by following weight portion
Component is made：50 parts of Corii Sus domestica, 40 parts of fishbone powder, 26 parts of yolk powder, 2 parts of Semen Ginkgo core, 3 parts of yacon, 9 parts of kadsura root, the Rhizoma Anemarrhenae
13 parts, 10 parts of Radix Ixorae Chinensiss, 7 parts of Herba Lycopi, 6 parts of Herba Asari Forbesii, 6 parts of Calyx seu fructus physaliss, 8 parts of Herba Lysimachiae foenum-graeci.
Step（1）In water correction liquid prepare after the completion of, use immediately, use time is 8 points of morning.
As invention further scheme, a kind of preparation method of raising fragrant fish meat feedstuff, it is characterised in that include with
Lower step：
（a）Corii Sus domestica is shredded, then grinds Herba Lycopi, Herba Asari Forbesii, after three is stirred, in being put into freeze drying box, be dried
It is 2.1% to water content, is then crushed to 200 mesh standby；
（b）Semen Ginkgo core, yacon are put in baking oven, temperature is set as 85 DEG C, after 70min, are taken out, be crushed to 200 mesh standby；
（c）To grind after Calyx seu fructus physaliss, Herba Lysimachiae foenum-graeci mixing, it is standby；
（d）Kadsura root, the Rhizoma Anemarrhenae, Radix Ixorae Chinensiss are put in the water of its 3 times of weight of weight, after then big fire boils 1 hour, are filtered
Filtrate is obtained, it is standby；
（e）By step（a）, step（b）Gained powder mixing, is subsequently adding fishbone powder, yolk powder, then is added thereto to step
（d）Gained filtrate, stirs, and adds step（c）Calyx seu fructus physaliss, the Herba Lysimachiae foenum-graeci mixture of gained, after stirring, must improve perfume
The feedstuff of meat quality of fish.
Embodiment 2
A kind of cultural method for improving fragrant fish meat, specifically includes following steps：
（1）Water treatment：Water correction liquid is put into in pool, injected volume is 1.0g/m3, wherein water correction liquid is by following heavy
The component of amount part is made：0.2 part of nicotinic acid of oxidation, 1.3 parts of difenzoquat, 0.5 part of 2 first, 4 chlorine sodium, 3 parts of potassium ethyldithiocarbonate, yellow sodium prussiate 2
Part, 4 parts of sodium laurate, 115 parts of water；
（2）Feedstuff feeding：Daily daily ration, feeding quantity is the 15% of fragrant fish body weight, divides 4 times and feeds, and wherein feedstuff is by following weight portion
Component is made：55 parts of Corii Sus domestica, 45 parts of fishbone powder, 27 parts of yolk powder, 3 parts of Semen Ginkgo core, 4 parts of yacon, 10 parts of kadsura root, the Rhizoma Anemarrhenae
14 parts, 11 parts of Radix Ixorae Chinensiss, 8 parts of Herba Lycopi, 7 parts of Herba Asari Forbesii, 8 parts of Calyx seu fructus physaliss, 9 parts of Herba Lysimachiae foenum-graeci.
Step（1）In water correction liquid prepare after the completion of, use immediately, use time is 8 points of morning.
As invention further scheme, a kind of preparation method of raising fragrant fish meat feedstuff, it is characterised in that include with
Lower step：
（a）Corii Sus domestica is shredded, then grinds Herba Lycopi, Herba Asari Forbesii, after three is stirred, in being put into freeze drying box, be dried
It is 2.5% to water content, is then crushed to 210 mesh standby；
（b）Semen Ginkgo core, yacon are put in baking oven, temperature is set as 87 DEG C, after 75min, are taken out, be crushed to 210 mesh standby；
（c）To grind after Calyx seu fructus physaliss, Herba Lysimachiae foenum-graeci mixing, it is standby；
（d）Kadsura root, the Rhizoma Anemarrhenae, Radix Ixorae Chinensiss are put in the water of its 3.5 times of weight of weight, after then big fire boils 1.5 hours,
Filter to get filtrate, it is standby；
（e）By step（a）, step（b）Gained powder mixing, is subsequently adding fishbone powder, yolk powder, then is added thereto to step
（d）Gained filtrate, stirs, and adds step（c）Calyx seu fructus physaliss, the Herba Lysimachiae foenum-graeci mixture of gained, after stirring, must improve perfume
The feedstuff of meat quality of fish.
Embodiment 3
A kind of cultural method for improving fragrant fish meat, specifically includes following steps：
（1）Water treatment：Water correction liquid is put into in pool, injected volume is 1.2g/m3, wherein water correction liquid is by following heavy
The component of amount part is made：0.3 part of nicotinic acid of oxidation, 1.5 parts of difenzoquat, 0.6 part of 2 first, 4 chlorine sodium, 4 parts of potassium ethyldithiocarbonate, yellow sodium prussiate 3
Part, 5 parts of sodium laurate, 120 parts of water；
（2）Feedstuff feeding：Daily daily ration, feeding quantity is the 17% of fragrant fish body weight, divides 5 times and feeds, and wherein feedstuff is by following weight portion
Component is made：60 parts of Corii Sus domestica, 50 parts of fishbone powder, 28 parts of yolk powder, 4 parts of Semen Ginkgo core, 5 parts of yacon, 11 parts of kadsura root, the Rhizoma Anemarrhenae
15 parts, 12 parts of Radix Ixorae Chinensiss, 9 parts of Herba Lycopi, 8 parts of Herba Asari Forbesii, 9 parts of Calyx seu fructus physaliss, 10 parts of Herba Lysimachiae foenum-graeci.
Step（1）In water correction liquid prepare after the completion of, use immediately, use time is 8 points of morning.
As invention further scheme, a kind of preparation method of raising fragrant fish meat feedstuff, it is characterised in that include with
Lower step：
（a）Corii Sus domestica is shredded, then grinds Herba Lycopi, Herba Asari Forbesii, after three is stirred, in being put into freeze drying box, be dried
It is 3.0% to water content, is then crushed to 220 mesh standby；
（b）Semen Ginkgo core, yacon are put in baking oven, temperature is set as 90 DEG C, after 80min, are taken out, be crushed to 220 mesh standby；
（c）To grind after Calyx seu fructus physaliss, Herba Lysimachiae foenum-graeci mixing, it is standby；
（d）Kadsura root, the Rhizoma Anemarrhenae, Radix Ixorae Chinensiss are put in the water of its 4 times of weight of weight, after then big fire boils 2 hours, are filtered
Filtrate is obtained, it is standby；
（e）By step（a）, step（b）Gained powder mixing, is subsequently adding fishbone powder, yolk powder, then is added thereto to step
（d）Gained filtrate, stirs, and adds step（c）Calyx seu fructus physaliss, the Herba Lysimachiae foenum-graeci mixture of gained, after stirring, must improve perfume
The feedstuff of meat quality of fish.
In order to verify the effect of the present invention, I carries out culture experiment in the aquatic farm of North-Anhui district, chooses four
Water quality, moisture storage capacity identical fish pond（Fish pond 1,2,3,4）, throw in upgrowth situation identical 3-4cm length in four fish ponds respectively
Fry, per mu of injected volume is 30,000, and fish pond 1,2,3 is respectively adopted the cultural method of embodiment 1,2,3, and fish jar 4 is using normal
The cultural method of rule, in four fish ponds fish diseasess management etc. other way to manages it is identical, 90% and above fragrant fish length to substance
Terminate test during 100g, result of the test is as shown in the table：
| Project | Feed coefficient | Culture-cycle（My god） | Average substance（g） | Meat |
| Embodiment 1 | 2.1 | 88 | 110 | The flesh of fish is fine and smooth soft, and fat is less |
| Embodiment 2 | 2.0 | 91 | 109 | The flesh of fish is fine and smooth soft, boils rear fish soup deliciousness, and the flesh of fish has fragrant |
| Embodiment 3 | 2.1 | 90 | 106 | Fish oil is less, oppresses fresh white |
| Conventional method | 2.9 | 120 | 96 | Meat is poor, boils rear mouthfeel, sense of taste poor |
As shown in Table 1, the cultural method of a kind of raising fragrant fish meat that the present invention is provided, can cause cultivation fragrant fish meat out thin
Greasy soft, it is splendid to boil rear mouthfeel, sense of taste, and can Shortening culturing period, reduce feed coefficient, significantly reduce and cultivate into
This, is adapted to large-scale popularization and adopts.
It should be noted that above example is only to illustrate technical scheme and unrestricted.Although with reference to compared with
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the technology of invention
Scheme is modified or equivalent, and without deviating from the scope of technical solution of the present invention, it all should cover the power in the present invention
In sharp claimed range.
Claims (3)
1. it is a kind of improve fragrant fish meat cultural method, it is characterised in that specifically include following steps：
（1）Water treatment：Water correction liquid is put into in pool, injected volume is 0.9-1.2g/m3, wherein water correction liquid by with
The component of lower weight portion is made：Oxidation nicotinic acid 0.1-0.3 parts, difenzoquat 1.2-1.5 parts, the chlorine sodium 0.4-0.6 parts of 2 first 4, xanthic acid
Potassium 2-4 parts, yellow sodium prussiate 1-3 parts, sodium laurate 3-5 parts, water 110-120 parts；
（2）Feedstuff feeding：Daily daily ration, feeding quantity is the 13-17% of fragrant fish body weight, divides 3-5 time and feeds, and wherein feedstuff is by following weight
The component of part is made：Corii Sus domestica 50-60 parts, fishbone powder 40-50 parts, yolk powder 26-28 parts, Semen Ginkgo core 2-4 part, yacon 3-5 parts,
Kadsura root 9-11 parts, Rhizoma Anemarrhenae 13-15 parts, Radix Ixorae Chinensiss 10-12 parts, Herba Lycopi's 7-9 parts, Herba Asari Forbesii 6-8 parts, Calyx seu fructus physaliss 6-9 part, spirit are fragrant
Careless 8-10 parts.
2. according to a kind of cultural method of the raising fragrant fish meat described in claim 1, it is characterised in that step（1）In
After the completion of water correction liquid is prepared, use immediately, use time is 8 points of morning.
3. described in a kind of claim 1 raising fragrant fish meat feedstuff preparation method, it is characterised in that including following step
Suddenly：
（a）Corii Sus domestica is shredded, then grinds Herba Lycopi, Herba Asari Forbesii, after three is stirred, in being put into freeze drying box, be dried
It is 2.1-3.0% to water content, is then crushed to 200-220 mesh standby；
（b）Semen Ginkgo core, yacon are put in baking oven, temperature is set as 85-90 DEG C, after 70-80min, are taken out, be crushed to 200-
220 mesh are standby；
（c）To grind after Calyx seu fructus physaliss, Herba Lysimachiae foenum-graeci mixing, it is standby；
（d）Kadsura root, the Rhizoma Anemarrhenae, Radix Ixorae Chinensiss are put in the water that its weight 3-4 times is weighed, then big fire is boiled after 1-2 hours,
Filter to get filtrate, it is standby；
（e）By step（a）, step（b）Gained powder mixing, is subsequently adding fishbone powder, yolk powder, then is added thereto to step
（d）Gained filtrate, stirs, and adds step（c）Calyx seu fructus physaliss, the Herba Lysimachiae foenum-graeci mixture of gained, after stirring, must improve perfume
The feedstuff of meat quality of fish.
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| CN101103713A (en) * | 2007-08-02 | 2008-01-16 | 宁波大学 | Plecoglossus altivelis artificial reproduction method |
| CN101138330A (en) * | 2007-10-09 | 2008-03-12 | 宁波大学 | High-yield sweetfish cultivation method |
| CN202009623U (en) * | 2011-03-10 | 2011-10-19 | 苏州波塞顿节能环保工程有限公司 | Fishpond used for artificial feeding of sweetfish |
| CN105231098A (en) * | 2015-11-10 | 2016-01-13 | 刘雷 | Additive capable of improving fish meat quality as well as preparation method and application of additive |
| CN105475199A (en) * | 2015-12-23 | 2016-04-13 | 苏州市阳澄湖现代农业产业园特种水产养殖有限公司 | Plecoglossus altivelis culture method |
| CN106035157A (en) * | 2016-06-06 | 2016-10-26 | 苏州福德龙水产养殖有限公司 | Breeding feed for improving meat quality of Tincaeus and raising method of Tincaeus |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103713A (en) * | 2007-08-02 | 2008-01-16 | 宁波大学 | Plecoglossus altivelis artificial reproduction method |
| CN101138330A (en) * | 2007-10-09 | 2008-03-12 | 宁波大学 | High-yield sweetfish cultivation method |
| CN202009623U (en) * | 2011-03-10 | 2011-10-19 | 苏州波塞顿节能环保工程有限公司 | Fishpond used for artificial feeding of sweetfish |
| CN105231098A (en) * | 2015-11-10 | 2016-01-13 | 刘雷 | Additive capable of improving fish meat quality as well as preparation method and application of additive |
| CN105475199A (en) * | 2015-12-23 | 2016-04-13 | 苏州市阳澄湖现代农业产业园特种水产养殖有限公司 | Plecoglossus altivelis culture method |
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