CN108967273A - A kind of cultural method of high nutrition quality loach - Google Patents
A kind of cultural method of high nutrition quality loach Download PDFInfo
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- CN108967273A CN108967273A CN201810748553.3A CN201810748553A CN108967273A CN 108967273 A CN108967273 A CN 108967273A CN 201810748553 A CN201810748553 A CN 201810748553A CN 108967273 A CN108967273 A CN 108967273A
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
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- XHCADAYNFIFUHF-TVKJYDDYSA-N esculin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC2=C1OC(=O)C=C2 XHCADAYNFIFUHF-TVKJYDDYSA-N 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
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- 230000007306 turnover Effects 0.000 claims description 5
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- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
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- 238000003756 stirring Methods 0.000 claims 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 6
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 4
- 239000011669 selenium Substances 0.000 abstract description 4
- 235000019155 vitamin A Nutrition 0.000 abstract description 4
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- 238000009395 breeding Methods 0.000 abstract description 3
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 3
- 235000019165 vitamin E Nutrition 0.000 abstract description 3
- 229940046009 vitamin E Drugs 0.000 abstract description 3
- 239000011709 vitamin E Substances 0.000 abstract description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- 235000011649 selenium Nutrition 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 229940091258 selenium supplement Drugs 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
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- 239000011425 bamboo Substances 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 239000005996 Blood meal Substances 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 241000252184 Misgurnus Species 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
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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
- A01K61/10—Culture of aquatic animals of fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
-
- 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
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Physiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Botany (AREA)
- Biodiversity & Conservation Biology (AREA)
- Sustainable Development (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Insects & Arthropods (AREA)
- Birds (AREA)
- Medicines Containing Plant Substances (AREA)
- Fodder In General (AREA)
Abstract
The invention belongs to loach breeding technical field, especially a kind of cultural method of high nutrition quality loach, the specific method is as follows: (1) cultivating pool being carried out processing of cleaning up the pond, 300 ~ 310g/m of fermented grape skin ground-slag is spilt into the pond sludge of bottom of pond2, 6 ~ 7cm of pond sludge is shallowly turned over, being then filled to the depth of water is 0.7 ~ 0.8m；(2) 4 loach baits are fed daily, daily feeding volume is the 2.6% ~ 2.8% of loach weight, and daily 4:40, which feeds the 20% of day total feeding volume, 11:10 and feeds the 15% of day total feeding volume, 18:50 and feed the 35% of day total feeding volume, 23:20, feeds the 30% of day total feeding volume；The content of the nutriments such as the vitamin A, selenium and vitamin E of loach is effectively improved, so that the nutritional quality of loach is greatly improved, and can effectively facilitate loach fast-growth, increases its weight, shortens the culture-cycle.
Description
Technical field
The invention belongs to loach breeding technical field, especially a kind of cultural method of high nutrition quality loach.
Background technique
Loach is subordinate to Cypriniformes Cobitidae Misgurnus, is that one kind blazons small-sized bottom and dwells ominivore-fish, due to special
Intestinal respiration function, loach lower oxygen concentration resistance easily transport, strong environmental adaptability, can almost be cultivated in various waters；Loach
Market demand is more stable, and demand for the export is larger, and the market price is high, high financial profit；But recently as chemical fertilizer, agriculture
The pollutions such as medicine, industrial wastewater aggravation, the field ecological environment of loach further deteriorates, in addition the overfishing of the mankind, leads to open country
Raw loach resource falls sharply, and the yield of wild loach has been far from satisfying the market demand, and it is full for developing intensive artificial breeding
The effective way of sufficient human demand；But the nutritional quality for the loach propagated artificially at present can not show a candle to the nutriment of wild loach
Matter, so that very big adverse effect is caused to the nutrition health-care functions of loach, so being badly in need of inventing a kind of raising loach nutriment
The method of matter is pursued with meeting people to the high-quality of diet.
Summary of the invention
In view of the above-mentioned problems, the present invention is intended to provide a kind of cultural method of high nutrition quality loach.
The invention is realized by the following technical scheme:
A kind of cultural method of high nutrition quality loach, the specific method is as follows:
(1) the cultivating pool processing before loach is launched
Cultivating pool is subjected to processing of cleaning up the pond, 300 ~ 310g/m of fermented grape skin ground-slag is spilt into the pond sludge of bottom of pond2, shallowly turn over the pool
6 ~ 7cm of mud, being then filled to the depth of water is 0.7 ~ 0.8m；
(2) daily feeding after loach is launched
4 loach baits are fed daily, and daily feeding volume is the 2.6% ~ 2.8% of loach weight, and daily 4:40, which is fed, always to be fed day
Amount 20%, 11:10 feeds the 15% of day total feeding volume, 18:50 and feeds the 35% of day total feeding volume, 23:20 and feed day total feeding volume
30%；
The loach bait, is made of raw material from the following weight: 58 ~ 64 parts of sorghum rice, 11 ~ 12 parts of sweet cherry roots, Soybean Meal
41 ~ 45 parts, 9 ~ 10 parts of fresh garden radish leaf, 13 ~ 15 parts of pig blood, 3.4 ~ 3.8 parts of fresh bauhinia, 8 ~ 9 parts of fresh asparagus lettuce leaf, pineapple 6.7 ~
7.3 parts, 0.07 ~ 0.08 part of curcumin, 0.12 ~ 0.13 part of aesculin, 0.09 ~ 0.1 part of bamboo-leaves flavones, fructus piperis longi polysaccharide 0.12 ~
0.13 part.
As invention further embodiment: the fermented grape skin ground-slag is prepared: according to the following steps by 66 ~ 70
The grape skin co-grinding of parts by weight, constant temperature steam handles 16 ~ 18min under conditions of merging temperature is 75 ~ 79 DEG C, takes out,
It is cooled to room temperature, the cellulase that 0.7 ~ 0.8 parts by weight are added is mixed evenly, the fermenting case that merging temperature is 36 ~ 38 DEG C
Interior 82 ~ 88h of ferment at constant temperature takes out, under conditions of merging temperature be -17 ~ -15 DEG C vacuum freeze drying to moisture content for 8% ~
10%, 18 ~ 20 parts by weight, mass fraction is added and is mixed evenly for 8% ~ 9% ethanol solution, merging temperature is 64 ~ 66 DEG C
24 ~ 28min of constant temperature frying in rotary frying pan takes out, is cooled to room temperature, obtains fermented grape skin ground-slag.
As invention further embodiment: the preparation method of the loach bait, specifically includes the following steps:
A. constant temperature 13 ~ 15min of frying in the rotary frying pan for being 47 ~ 49 DEG C by sorghum rice, sweet cherry roots and Soybean Meal merging temperature, rises
Temperature is taken out to 74 ~ 76 DEG C of continuation constant temperature 19 ~ 21min of frying, crushes, obtain frying rice wheat dregs of rice powder；
B. by fresh garden radish leaf, pig blood, fresh bauhinia, fresh asparagus lettuce leaf and pineapple co-grinding, under conditions of temperature is 62 ~ 64 DEG C
Constant temperature steam handles 16 ~ 18min, takes out, and 80 ~ 90h of ferment at constant temperature in the fermenting case that merging temperature is 38 ~ 40 DEG C takes out, with stir-fry
Rice milling wheat dregs of rice powder is mixed evenly, and 260 ~ 280h of ferment at constant temperature in the fermenting case that merging temperature is 34 ~ 36 DEG C takes out, with ginger
Flavine, aesculin, bamboo-leaves flavones and fructus piperis longi polysaccharide are mixed evenly, and are granulated, obtain loach bait.
Beneficial effects of the present invention: a kind of cultural method of high nutrition quality loach provided by the invention, to feeding before launching
It grows pond to be handled, is not only able to effectively kill the harmful bacteria in pond sludge, inhibits the proliferation of harmful bacteria, reduce loach disease
Occur, and the pond sludge that can effectively increase fertilizer, improves the bioactivity of pond sludge, inhibit the hardening of pond sludge, so that pond sludge is loose porous,
Gas permeability is improved, increases the activity of loach, improves the organism metabolism ability of loach；Timing feeds this hair 4 times daily after dispensing
Bright loach bait is easy to enteron aisle digestion and absorption, and can effectively facilitate structural development and the perfect in shape and function of each organ of digestive system,
The Differentiation and proliferation for promoting alimentary canal mucilage cell, effectively improve hydrolase slimy, glycoprotein, glutinous polysaccharide and
The content of immunoglobulin, improves the digestive physiology function of loach, and conversion is absorbed and utilized to nutriment to improve loach
Ability effectively improves the content of the nutriments such as the vitamin A, selenium and vitamin E of loach, so that the nutritional quality of loach obtains
It greatly improves, and loach fast-growth can be effectively facilitated, increase its weight, shorten the culture-cycle.
Specific embodiment
Illustrate the present invention with specific embodiment below, but is not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of cultural method of high nutrition quality loach, the specific method is as follows:
(1) the cultivating pool processing before loach is launched
Cultivating pool is subjected to processing of cleaning up the pond, fermented grape skin ground-slag 300g/m is spilt into the pond sludge of bottom of pond2, shallowly turn over pond sludge
6cm, being then filled to the depth of water is 0.7m；
(2) daily feeding after loach is launched
4 loach baits are fed daily, and daily feeding volume is the 2.6% of loach weight, and daily 4:40 feeds day total feeding volume
20%, 11:10, which feeds the 15% of day total feeding volume, 18:50 and feeds the 35% of day total feeding volume, 23:20, feeds day total feeding volume
30%；
The loach bait, is made of raw material from the following weight: 58 parts of sorghum rice, 11 parts of sweet cherry roots, 41 parts of Soybean Meal, fresh
9 parts of garden radish leaf, 13 parts of pig blood, 3.4 parts of fresh bauhinia, 8 parts of fresh asparagus lettuce leaf, 6.7 parts of pineapple, 0.07 part of curcumin, aesculin
0.12 part, 0.09 part of bamboo-leaves flavones, 0.12 part of fructus piperis longi polysaccharide.
As invention further embodiment: the fermented grape skin ground-slag is prepared: according to the following steps by 66 weight
The grape skin co-grinding of part, constant temperature steam handles 16min under conditions of merging temperature is 75 DEG C, takes out, is cooled to room temperature,
The cellulase that 0.7 parts by weight are added is mixed evenly, and ferment at constant temperature 82h in the fermenting case that merging temperature is 36 ~ 38 DEG C takes
Out, vacuum freeze drying to moisture content is 8% ~ 10% under conditions of merging temperature is -17 DEG C, and 18 parts by weight, mass fraction are added
It is mixed evenly for 8% ethanol solution, constant temperature frying 24min in the rotary frying pan that merging temperature is 64 DEG C takes out, cooling
To room temperature, fermented grape skin ground-slag is obtained.
As invention further embodiment: the preparation method of the loach bait, specifically includes the following steps:
A. constant temperature frying 13min in the rotary frying pan for being 47 DEG C by sorghum rice, sweet cherry roots and Soybean Meal merging temperature, is warming up to 74
DEG C continue constant temperature frying 19min, take out, crush, obtain frying rice wheat dregs of rice powder；
B. permanent under conditions of temperature is 62 DEG C by fresh garden radish leaf, pig blood, fresh bauhinia, fresh asparagus lettuce leaf and pineapple co-grinding
Warm steam treatment 16min takes out, and ferment at constant temperature 80h in the fermenting case that merging temperature is 38 DEG C takes out, with frying rice wheat dregs of rice powder
It is mixed evenly, ferment at constant temperature 260h in the fermenting case that merging temperature is 34 DEG C takes out, yellow with curcumin, aesculin, the leaf of bamboo
Ketone and fructus piperis longi polysaccharide are mixed evenly, and are granulated, obtain loach bait.
Embodiment 2
In the embodiment of the present invention, a kind of cultural method of high nutrition quality loach, the specific method is as follows:
(1) the cultivating pool processing before loach is launched
Cultivating pool is subjected to processing of cleaning up the pond, fermented grape skin ground-slag 305g/m is spilt into the pond sludge of bottom of pond2, shallowly turn over pond sludge
6.5cm, being then filled to the depth of water is 0.75m；
(2) daily feeding after loach is launched
4 loach baits are fed daily, and daily feeding volume is the 2.7% of loach weight, and daily 4:40 feeds day total feeding volume
20%, 11:10, which feeds the 15% of day total feeding volume, 18:50 and feeds the 35% of day total feeding volume, 23:20, feeds day total feeding volume
30%；
The loach bait, is made of raw material from the following weight: 61 parts of sorghum rice, 11.5 parts of sweet cherry roots, 43 parts of Soybean Meal,
9.5 parts of fresh garden radish leaf, 14 parts of pig blood, 3.6 parts of fresh bauhinia, 8.5 parts of fresh asparagus lettuce leaf, 7 parts of pineapple, 0.075 part of curcumin, seven leaves
0.125 part of glycosides, 0.095 part of bamboo-leaves flavones, 0.125 part of fructus piperis longi polysaccharide.
As invention further embodiment: the fermented grape skin ground-slag is prepared: according to the following steps by 68 weight
The grape skin co-grinding of part, constant temperature steam handles 17min under conditions of merging temperature is 77 DEG C, takes out, is cooled to room temperature,
The cellulase that 0.75 parts by weight are added is mixed evenly, and ferment at constant temperature 85h in the fermenting case that merging temperature is 37 DEG C takes
Out, vacuum freeze drying to moisture content is 8% ~ 10% under conditions of merging temperature is -16 DEG C, and 19 parts by weight, mass fraction are added
It is mixed evenly for 8.5% ethanol solution, constant temperature frying 26min in the rotary frying pan that merging temperature is 65 DEG C takes out, cold
But to room temperature, fermented grape skin ground-slag is obtained.
As invention further embodiment: the preparation method of the loach bait, specifically includes the following steps:
A. constant temperature frying 14min in the rotary frying pan for being 48 DEG C by sorghum rice, sweet cherry roots and Soybean Meal merging temperature, is warming up to 75
DEG C continue constant temperature frying 20min, take out, crush, obtain frying rice wheat dregs of rice powder；
B. permanent under conditions of temperature is 63 DEG C by fresh garden radish leaf, pig blood, fresh bauhinia, fresh asparagus lettuce leaf and pineapple co-grinding
Warm steam treatment 17min takes out, and ferment at constant temperature 85h in the fermenting case that merging temperature is 39 DEG C takes out, with frying rice wheat dregs of rice powder
It is mixed evenly, ferment at constant temperature 270h in the fermenting case that merging temperature is 35 DEG C takes out, yellow with curcumin, aesculin, the leaf of bamboo
Ketone and fructus piperis longi polysaccharide are mixed evenly, and are granulated, obtain loach bait.
Embodiment 3
In the embodiment of the present invention, a kind of cultural method of high nutrition quality loach, the specific method is as follows:
(1) the cultivating pool processing before loach is launched
Cultivating pool is subjected to processing of cleaning up the pond, fermented grape skin ground-slag 310g/m is spilt into the pond sludge of bottom of pond2, shallowly turn over pond sludge
7cm, being then filled to the depth of water is 0.8m；
(2) daily feeding after loach is launched
4 loach baits are fed daily, and daily feeding volume is the 2.8% of loach weight, and daily 4:40 feeds day total feeding volume
20%, 11:10, which feeds the 15% of day total feeding volume, 18:50 and feeds the 35% of day total feeding volume, 23:20, feeds day total feeding volume
30%；
The loach bait, is made of raw material from the following weight: 64 parts of sorghum rice, 12 parts of sweet cherry roots, 45 parts of Soybean Meal, fresh
10 parts of garden radish leaf, 15 parts of pig blood, 3.8 parts of fresh bauhinia, 9 parts of fresh asparagus lettuce leaf, 7.3 parts of pineapple, 0.08 part of curcumin, aesculin
0.13 part, 0.1 part of bamboo-leaves flavones, 0.13 part of fructus piperis longi polysaccharide.
As invention further embodiment: the fermented grape skin ground-slag is prepared: according to the following steps by 70 weight
The grape skin co-grinding of part, constant temperature steam handles 18min under conditions of merging temperature is 79 DEG C, takes out, is cooled to room temperature,
The cellulase that 0.8 parts by weight are added is mixed evenly, and ferment at constant temperature 88h in the fermenting case that merging temperature is 38 DEG C takes out,
Being placed in vacuum freeze drying to moisture content under conditions of temperature is -15 DEG C is 8% ~ 10%, and 20 parts by weight, mass fraction 9% are added
Ethanol solution be mixed evenly, merging temperature is constant temperature frying 28min in 66 DEG C of rotary frying pan, takes out, is cooled to room
Temperature obtains fermented grape skin ground-slag.
As invention further embodiment: the preparation method of the loach bait, specifically includes the following steps:
A. constant temperature frying 15min in the rotary frying pan for being 49 DEG C by sorghum rice, sweet cherry roots and Soybean Meal merging temperature, is warming up to 76
DEG C continue constant temperature frying 21min, take out, crush, obtain frying rice wheat dregs of rice powder；
B. permanent under conditions of temperature is 64 DEG C by fresh garden radish leaf, pig blood, fresh bauhinia, fresh asparagus lettuce leaf and pineapple co-grinding
Warm steam treatment 18min takes out, and ferment at constant temperature 90h in the fermenting case that merging temperature is 40 DEG C takes out, with frying rice wheat dregs of rice powder
It is mixed evenly, ferment at constant temperature 280h in the fermenting case that merging temperature is 36 DEG C takes out, yellow with curcumin, aesculin, the leaf of bamboo
Ketone and fructus piperis longi polysaccharide are mixed evenly, and are granulated, obtain loach bait.
Comparative example 1
A kind of cultural method of high nutrition quality loach, the difference from embodiment 1 is that, step (1) does not spill fermented grape skin
Ground-slag, other conditions are all the same.
Comparative example 2
A kind of cultural method of high nutrition quality loach, the difference from embodiment 1 is that, in loach bait described in step (2)
It is all the same to be added without fresh bauhinia, fresh asparagus lettuce leaf, pineapple, curcumin and aesculin, other conditions.
Comparative example 3
A kind of cultural method of high nutrition quality loach, the difference from embodiment 1 is that, in loach bait described in step (2)
It is all the same to be added without fresh garden radish leaf, pig blood, bamboo-leaves flavones and fructus piperis longi polysaccharide, other conditions.
Comparative example 4
The common cultural method of the loach of the prior art, such as: (1) cultivating pool being subjected to processing of cleaning up the pond, being filled to the depth of water is
1.2m；(2) loach bait that weight is loach weight 3.5% is fed daily, and the loach bait formula is beancake powder 20%, secondary
Powder 6%, wheat flour 12%, fish meal 26%, silkworm chrysalis material 29%, blood meal 3%, bone meal 1%, binder 3%.
The loach seedling of selection robust growth is cultivated using the cultural method of embodiment and comparative example, is equally divided into 7
Group cultivates 6 months, detects the vitamin A content, Se content and content of vitamin E of loach, and counts its average end weight, detection
As a result such as table 1:
The comparing result of 1 embodiment and comparative example loach of table
As it can be seen from table 1 cultural method of the invention can effectively improve the vitamin A content, Se content and Wei Sheng of loach
Plain E content increases its weight so that the nutritional quality of loach is greatly improved, and can effectively facilitate loach fast-growth,
Shorten the culture-cycle.
Claims (3)
1. a kind of cultural method of high nutrition quality loach, which is characterized in that the specific method is as follows:
(1) the cultivating pool processing before loach is launched
Cultivating pool is subjected to processing of cleaning up the pond, 300 ~ 310g/m of fermented grape skin ground-slag is spilt into the pond sludge of bottom of pond2, shallowly turn over the pool
6 ~ 7cm of mud, being then filled to the depth of water is 0.7 ~ 0.8m；
(2) daily feeding after loach is launched
4 loach baits are fed daily, and daily feeding volume is the 2.6% ~ 2.8% of loach weight, and daily 4:40, which is fed, always to be fed day
Amount 20%, 11:10 feeds the 15% of day total feeding volume, 18:50 and feeds the 35% of day total feeding volume, 23:20 and feed day total feeding volume
30%；
The loach bait, is made of raw material from the following weight: 58 ~ 64 parts of sorghum rice, 11 ~ 12 parts of sweet cherry roots, Soybean Meal
41 ~ 45 parts, 9 ~ 10 parts of fresh garden radish leaf, 13 ~ 15 parts of pig blood, 3.4 ~ 3.8 parts of fresh bauhinia, 8 ~ 9 parts of fresh asparagus lettuce leaf, pineapple 6.7 ~
7.3 parts, 0.07 ~ 0.08 part of curcumin, 0.12 ~ 0.13 part of aesculin, 0.09 ~ 0.1 part of bamboo-leaves flavones, fructus piperis longi polysaccharide 0.12 ~
0.13 part.
2. the cultural method of high nutrition quality loach according to claim 1, which is characterized in that the fermented grape skin
Ground-slag is prepared according to the following steps: by the grape skin co-grinding of 66 ~ 70 parts by weight, being placed in the item that temperature is 75 ~ 79 DEG C
Constant temperature steam handles 16 ~ 18min under part, takes out, is cooled to room temperature, and the cellulase that 0.7 ~ 0.8 parts by weight are added is mixed
Uniformly, 82 ~ 88h of ferment at constant temperature in the fermenting case that merging temperature is 36 ~ 38 DEG C, takes out, the condition that merging temperature is -17 ~ -15 DEG C
Lower vacuum freeze drying to moisture content is 8% ~ 10%, 18 ~ 20 parts by weight is added, the ethanol solution that mass fraction is 8% ~ 9% mixes
It stirs evenly, constant temperature 24 ~ 28min of frying in the rotary frying pan that merging temperature is 64 ~ 66 DEG C takes out, is cooled to room temperature, must ferment
Grape Skin ground-slag.
3. the cultural method of high nutrition quality loach according to claim 1, which is characterized in that the loach bait
Preparation method, specifically includes the following steps:
A. constant temperature 13 ~ 15min of frying in the rotary frying pan for being 47 ~ 49 DEG C by sorghum rice, sweet cherry roots and Soybean Meal merging temperature, rises
Temperature is taken out to 74 ~ 76 DEG C of continuation constant temperature 19 ~ 21min of frying, crushes, obtain frying rice wheat dregs of rice powder；
B. by fresh garden radish leaf, pig blood, fresh bauhinia, fresh asparagus lettuce leaf and pineapple co-grinding, under conditions of temperature is 62 ~ 64 DEG C
Constant temperature steam handles 16 ~ 18min, takes out, and 80 ~ 90h of ferment at constant temperature in the fermenting case that merging temperature is 38 ~ 40 DEG C takes out, with stir-fry
Rice milling wheat dregs of rice powder is mixed evenly, and 260 ~ 280h of ferment at constant temperature in the fermenting case that merging temperature is 34 ~ 36 DEG C takes out, with ginger
Flavine, aesculin, bamboo-leaves flavones and fructus piperis longi polysaccharide are mixed evenly, and are granulated, obtain loach bait.
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