Method for in vitro incubation of macrobrachium nipponense

An in vitro, macroscopic shrimp technology, applied in climate change adaptation, fish farming, application, etc.

Inactive Publication Date: 2010-06-09
FRESHWATER FISHERIES RES CENT OF CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The steps are as follows:

[0017] a. Select well-developed female and male broodstock, the female shrimp is 4.2cm long, the back of the head is full of gonads, the color is green, the male is 6.3cm long, and white gonads can be seen on both sides of the head;

[0018] b. Put the selected broodstock together, observe the mating phenomenon of female and male shrimp, wait for the female shrimp to lay eggs, the observation time is 3 days; while waiting for the female shrimp to lay eggs, perform the operation of step c during the observation waiting period;

[0019] c. Incubation water treatment: During the observation period, the tap water that has been aerated for 24 hours is filtered through an activated carbon filter and then added to the incubator. The added amount accounts for 3 / 4 of the volume of the incubator;

[0020] d. Peel the eggs: observe the mating of the broodstock, 30 minutes after the female ovulation, use tweezers to peel the fertilized eggs one by one from the ab...

Embodiment 2

[0026] Perform the operation of embodiment 2 according to the steps of embodiment 1, the difference lies in:

[0027] 1. The female shrimp selected in step a has a body length of 3.7cm and the male body length is 5.2cm;

[0028] 2. The period of observing spawning in step b is 1 day;

[0029] 3. The start time of stripping fertilized eggs in step d is 25 minutes after the start of ovulation;

[0030] 4. In step e, the concentration of NaCl solution used for washing the eggs is 5‰, soak the fertilized eggs for 15 minutes after washing;

[0031] 5. In step f, the temperature of the water in the water bath is controlled at 23-25°C, the number of fertilized eggs hatched is 500, and the hatching time is 541 hours.

[0032] The larvae were hatched after 541h. The number of hatched larvae was 327, and the hatching rate was 65.4%.

Embodiment 3

[0034] Perform the operation of Example 3 according to the steps of Example 1. The difference lies in:

[0035] 1. The female shrimp selected in step a has a body length of 5.5 cm and the male body length is 5.6 cm;

[0036] 2. The period of observing spawning in step b is 2 days;

[0037] 3. The start time of stripping fertilized eggs in step d is 15 minutes after the start of ovulation;

[0038] 4. In step e, the concentration of the NaCl solution used for washing the eggs is 10‰, soak the fertilized eggs for 10 minutes after washing;

[0039] 5. In step f, the temperature of the water in the water bath is controlled at 26-28°C, the number of fertilized eggs hatched is 500, and the hatching time is 315 hours.

[0040] The larvae were hatched after 315h, the number of hatched larvae was 354, and the hatching rate was 70.8%.

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Abstract

The invention relates to a method for in vitro incubation of fertilized eggs of macrobrachium nipponense, which is characterized in that the method comprises the steps of selection of parent shrimps, mating and oviposition, treatment of incubation water, egg stripping, egg washing, incubation, daily management and the like. The method for the in vitro incubation of the fertilized eggs of the macrobrachium nipponense solves the problem of biological characteristics that the fertilized eggs depend on parent bodies to be incubated, lays a foundation for genetic operations of the macrobrachium nipponense such as gene transfer, nuclear transplantation and the like, fills the research gap of the field, and has important practical application value.

Description

Technical field [0001] The invention relates to a method for genetic breeding of shrimps, in particular to a method for in vitro hatching of fertilized eggs of Macrobrachium nipponense. Background technique [0002] Macrobrachium nipponense (Macrobrachium nipponense), commonly known as green prawn, is the largest production of freshwater prawns in my country. Its meat is tender, delicious and nutritious, and is an important aquaculture species. In recent years, the economic characteristics of Macrobrachium nipponense have been seriously degraded: With the rapid increase in farming production and the continuous improvement of intensification, the species of Macrobrachium nipponense have been seriously degraded, sexual maturity has become earlier, individuals have become smaller, and disease has increased. The efficiency of breeding has declined year by year. This makes the research on genetic improvement of Macrobrachium nipponense to be highly valued by the majority of scientifi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K61/00
CPCY02A40/81
Inventor 傅洪拓何新龙龚永生吴滟熊贻伟蒋速飞
Owner FRESHWATER FISHERIES RES CENT OF CHINESE ACAD OF FISHERY SCI
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