South American white shrimp farming technology, and shrimp enteritis, these problems must be a headache for farmers who have just engaged in farming. However, with the development and popularization of computers and mobile phones now, under the condition that almost the whole people are on the Internet, after preliminary statistics on the Internet, china's netizens are about 900 million people. Before we would not do things, do not understand things, we first time is to ask people who understand this matter, and now with the convenience of network technology. The first time we open Baidu, query, and then we will understand the problem and solve the problem.
South American white shrimp, compared to crayfish is more difficult to breed, his water quality requirements, water quality salinity are a certain standard, crayfish is better to raise (the following is my summary of a few points) breeding technology can view my previous articles, there is a writing of South American white shrimp farming technology, including site, water quality, and other problems, have provided solutions.
The problem of Penaeus vannamei enteritis includes Vibrio problem, Vibrio is a hazard to Penaeus vannamei jejuni, liver and pancreas atrophy, enteritis, white stool and other symptoms, Vibrio vermiculo is able to crack the harm of Vibrio well, Vibrio vermiculo It works on the principle that it eats Vibrio, Dry World Biology is a company that began to engage in the research and development of Vibrio vermiculata as early as 1979, and Japan's early research and development of Vibrio vermiculo company cooperation, the introduction of Japanese 40 years of scientific research technology, the development of Vibrio leeches has high activity and high replication ability, Ability to accurately identify vibrio's ability to aggressively attack Vibrio lysing Vibrio.
Penaeus vanname is a species of shrimp in the family Penaeus vanname. Adults are up to 23 cm long, have thin carapaces, are normally bluish blue or light blue-gray, and have no markings all over the body. The foot is often chalky,000, so it is known as a white-limbed shrimp. The length of the frontal tip of P. vannamei is not more than 2 segments of the 1st tentacle stalk, and its tooth pattern is 5 to 9/2 to 4; the cephalothorax is shorter, with a ratio of about 1:3 to the abdomen; the frontal horn lateral groove is short, and disappears below the stomach spine; the cephalothorax has liver spines and gill horn spines; the liver spines are obvious; the first antennae have double whips, the inner whip is slenderer than the outer whip, the length is roughly equal, but both are short (about 1/3 of the length of the first tentacle stalk); the upper limbs of the 1st to 3rd pair of step feet are very developed, the 4th to 5 pairs of step feet have no upper limbs, and the 5th pair of step feet have prototype outer limbs The 4th to 6th segments of the abdomen have a dorsal ridge; the caudal segment has a central groove, but does not have marginal spines.
The natural habitat of Penaeus vannamei is a muddy seabed with a water depth of 0 to 72 meters. Adult shrimp mostly live in coastal waters closer to the shore, while juvenile shrimp prefer to forage in the bait-rich estuarine area. Penaeus vannamei is an omnivorous species that can feed on organic detritus in ponds in captivity, requiring a higher curing rate of feed. The demand for animal food is not very strict for Penaeus vannamei, as long as the proportion of protein in the bait component is more than 20%, it can grow normally. Native to the pacific coast of South America, it is mainly distributed in the tropical waters of the Pacific coast in the western United States, from the Gulf of Mexico to central Peru, and is more concentrated in the sea near Ecuador.
Habitat water temperature: The suitable water temperature for the growth of Penaeus vannamei is 13~40 °C, and the optimal temperature for growth is 23~30 °C. Food intake begins when the water temperature is below 16 ° C, coma appears when it is below 13 ° C for a long time, and when the water temperature rises to 41 ° C, all individuals with a body length of less than 4 cm die within 12 hours. The smaller the individual, the weaker the ability to adapt to changes in water temperature.
Salinity: The adaptive salinity of the growth of Penaeus vannamei is 2 to 34 ‰, and the optimal growth salinity is 10 to 20 ‰, which is similar to that of Chinese shrimp. In the case of gradual dilution, Penaeus vannamei can grow in fresh water with a salinity of 2‰, but the taste is slightly reduced, and the survival rate of long-distance transportation is relatively low. Therefore, in the case of conditions, the salinity should be gradually increased 1 to 2 weeks before harvest.
Ph: Penaeus vannamei lives better in weak alkaline water with a pH of 7.5 to 8.5, and its growth is significantly affected when the ph is below 7, and its activity is restricted, mainly affecting the growth of molt. Therefore, in the breeding process, when the ph in the water is lower than 7, it is necessary to change the water or apply quicklime, otherwise it will affect the growth of shrimp and even cause the death of shrimp.
Transparency: Transparency reflects the amount of plankton, sediment and other suspended solids in a body of water and is one of the water quality factors that need to be controlled during culture. When there is a large number of monocytozoals in the water or too much sediment in the water, it will cause a decrease in transparency, and when the water body becomes thinner, the transparency will increase. In general, too little or too much transparency is not good for farmed shrimp. During the cultivation of edible shrimp, the transparency is between 30 and 40 cm.
dissolved oxygen. Dissolved oxygen is the most basic element of shrimp survival. When dissolved oxygen is 6 to 8 mg/L, P. vannamei grows faster, and in extensive ponds, dissolved oxygen can be maintained at about 4.0 mg/L, but not less than 2.0 mg/L. In high-end pond culture or intensive ponds, continuous oxygenation is generally taken, but this also increases production costs to some extent
nutritive value
Penaeus vannamei is rich in nutrition and delicious taste, and is deeply loved by the general public in China and has high economic value. [5] Commonly used brine braised, sautéed, etc., its taste is delicious. Fresh shrimp are cooked and dried, called "dried shrimp". Its flesh is hard and chewy. The meat is as fluffy and easy to digest as fish, but it is fishy and bone spurless, suitable for all ages. The protein and minerals such as calcium, phosphorus and iron of The White Shrimp of South America are also rich in nipolar and have high medicinal value. It can replenish qi, stomach and yang, and has the function of strengthening the body and prolonging life.