Artificial breeding method of Mactra chinensis
An artificial and clam technology, applied in the field of marine biology, can solve problems such as artificial breeding of clams that have not yet been seen
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Embodiment 1
[0023] The first step, parent selection: In late March 2008, 100 kg of 3-year-old healthy Chinese clams were selected from the wild population in the Jianshan tidal flat of Zhuanghe, Dalian, with no damage to the shell and strong vitality.
[0024] The second step, parents to promote ripening: at the beginning of April 2008, in the seedling room of Dalian Hailiang Aquatic Food Co., Ltd., place 30kg of Chinese clam parents for 60m 3 In the cement pond, the parental ripening method was promoted by increasing the temperature; during the period, the indoor water temperature was 8°C, and the temperature was raised by 0.5°C every day until the constant temperature cultivation started at 20°C, and the cultivation was carried out for 60 days. During this period, the parents will die as the temperature rises, and the mortality rate is about 40-60%. At the same time, pick out the dead shellfish in time to avoid water quality deterioration; the parents that finally adapt to the environmen...
Embodiment 2
[0031] The first step, parent selection: At the end of March 2008, 100kg of 3-year-old healthy Chinese clams were selected from the wild population in the Jianshan tidal flat of Zhuanghe, Dalian, with no damage to the shell and strong vitality.
[0032] The second step, parental ripening promotion: at the beginning of April 2008, adopt the ecological ripening promotion method, put 40Kg of parents in scallop cages in the shrimp pond for parental ripening promotion, each scallop cage has 10 floors, and each scallop cage temporarily raises parental clams 5Kg. The outdoor temperature is natural water, which gradually rises from 4°C to 22°C, for a total of 90 days of cultivation. During this period, samples were taken regularly to observe the gonad development, and the gonads were matured. During this period, the parents will die as the temperature rises, and the mortality rate is about 40-60%. At the same time, pick out the dead shellfish in time to avoid water quality deteriorat...
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