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A kind of method of Macrobrachium japonicus hatching in vitro

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

Inactive Publication Date: 2012-02-08
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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Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The operation steps are as follows:

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

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

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

[0020] d. Egg peeling: Observe the mating of the parent shrimp. 30 minutes after the female shrimp ov...

Embodiment 2

[0026] Carry out the operation of embodiment 2 according to the step of embodiment 1, its difference is:

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

[0028] 2. Observing the spawning period 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. The concentration of NaCl solution used for egg washing in step e is 5‰, soak the fertilized eggs for 15 minutes after washing;

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

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

Embodiment 3

[0034] Carry out the operation of embodiment 3 according to the step of embodiment 1, its difference is:

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

[0036] 2. Observing the spawning period 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. The concentration of NaCl solution used for egg washing in step e is 10‰, soak the fertilized eggs for 10 minutes after washing;

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

[0040] The larvae hatched after 315 hours, 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 shrimp genetic breeding method, in particular to a method for in vitro hatching of fertilized eggs of Macrobrachium japonicus. Background technique [0002] Japanese giant river prawn (Macrobrachium nipponense), commonly known as freshwater prawn, is the freshwater prawn with the largest output in my country. It is an important aquaculture species because of its tender meat, delicious taste and rich nutrition. In recent years, the economic traits of Macrobrachium japonicus have seriously degraded: with the increase in aquaculture production and the continuous improvement of the degree of intensification, the species of Macrobrachium japonicus has been seriously degraded, with early sexual maturity, smaller individuals, more diseases, and a significantly lower listing rate. Breeding benefits are declining year by year. This makes the study on genetic improvement of Macrobrachium japonicus highly valued by the majority of scie...

Claims

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Application Information

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Patent Type & Authority Patents(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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