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A Gradual Evaporation Method for Defense against Mass Mortality of Oysters in Hong Kong

A large-scale technology of Hong Kong oysters, applied in the field of gradual debubbling to prevent the mass death of Hong Kong oysters, can solve the problem of not preventing the mass death of Hong Kong oysters, etc. Effect

Active Publication Date: 2015-08-19
SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the fact that there is currently no effective solution to prevent and control the large-scale death of Hong Kong oysters, the present invention provides a step-by-step evaporating method for preventing the large-scale death of Hong Kong oysters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. Transfer to a low-salt environment: On January 15, 2008, the oysters raised in rows of oysters on the outer sea side of Qinzhou Bay, Guangxi began to die abnormally (mortality rate 20-30%). At this time, the salinity of seawater is 26.5-30.5ppt, the water temperature is 16-19°C, the dissolved oxygen is 4.5mg / L, and the air temperature is 10-15°C. Therefore, the oyster farmers were organized to use fishing boats to move 240 oyster rafts (about 1,200 tons) from high-salt farming areas to low-salinity areas, that is, from a farming salinity of 24-28ppt to a low-salt environment of 12-15ppt. The salinity difference is around 12ppt. At the same time, strengthen the breeding floating raft to prevent it from being destroyed by wind and waves. In addition, there are 10 rows of oysters (about 50 tons) that have not been transferred in time, and continue to be cultured in high-salt breeding areas.

[0019] In this example, the mass death lasted for 7 days. On February 4, 20...

Embodiment 2

[0021] a. Transfer to a low-salt environment: After the Spring Festival from February 8th to February 11th, 2012, continuous foggy weather occurred in a large area of ​​Guangdong, and localized death of oysters raised in Yangjiang Port occurred, and the abnormal mortality rate was ≥8%. At this time, the salinity is 22-27ppt, the water temperature is 15-18°C, and the air temperature is 12-20°C. To this end, we organized local oyster farmers to use fishing boats to transfer floating rafts of Hong Kong oysters to the area near the estuary. A total of nearly 400 oyster steaks (8 meters x 8 meters) were transferred within three days. According to local calculations, the cumulative weight of oysters is estimated to exceed 9,000 tons. That is to say, oysters with a salinity of 22-27ppt are transferred to a low-salt environment of 10-14ppt for cultivation, and the salinity difference is about 12ppt. Reinforce the breeding floating raft to prevent it from being destroyed by wind and w...

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PUM

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Abstract

The invention discloses a step-by-step fresh water soaking method for preventing crassostrea hongkongensis from mass mortality. The method includes the steps: a, transferring to a low-salt environment, regularly checking growth and development situations of crassostrea hongkongensis, pulling a floating mat of the crassostrea hongkongensis from a sea area into a low-salinity area with transfer inter-area salinity gradient difference more than or equal to 8ppt once more than 8% of the crassostrea hongkongensis dies, continuing cultivation and observing whether mortality of the crassostrea hongkongensis is inhibited or not; b, performing ultralow-salinity treatment, when the crassostrea hongkongensis after being treated at the step a still continues to die, transferring the crassostrea hongkongensis treated at the step a to an ultralow-salinity environment area with salinity less than or equal to 5ppt or even a pure fresh water area to be cultivated. Survival rate of the crassostrea hongkongensis treated by the method is above 90% generally, and is increased by 30-90% as compared with that of a traditional cultivation technique; yield can be increased by 150,000-300,000 tons, output value is increased by 1 billion to 2 billion RMB, and a solid practice foundation is laid for sustainable and healthy development of the crassostrea hongkongensis cultivation industry. The method has the advantages of high operability, significant effect, easiness in popularization and the like.

Description

Technical field: [0001] The invention belongs to the technical field of shellfish cultivation in modern marine agriculture, and in particular relates to a step-by-step evaporating method for preventing large-scale death of oysters in Hong Kong. Background technique: [0002] Hong Kong oyster Crassostrea hongkongensis is the main economic species of coastal culture in South my country. It likes to live near estuaries or places with fresh water injection. It is mainly distributed in Guangdong, Guangxi and other places. The annual output is more than 1.3 million tons, and the output value is 8-10 billion. Yuan (China Fishery Yearbook, 2013). Compared with other types of oysters, the value of Hong Kong oysters is mainly reflected in their large body, fat meat, and delicious taste. In addition, their market value is much higher than that of other types of oysters, and they are favored by consumers in Guangdong, Guangxi, Hong Kong, Macao, and Southeast Asian countries (Zhang Yuehua...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01K61/00
CPCY02A40/81
Inventor 肖述张跃环李琼珍张扬李军喻子牛
Owner SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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