Biological agent for feeding vannamei shrimp seeds and preparation method thereof
A biological preparation, white shrimp technology, applied in animal feed, animal feed, climate change adaptation and other directions, can solve the problems of low disease resistance, low protein content, and single species of shrimp, and achieve good transparency, high oxygen content, Product quality improvement effect
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Embodiment 1
[0012] The formula is as follows:
[0013] 10 parts of tea powder, 10 parts of shrimp bran, 30 parts of soybean meal, 30 parts of bran, 15 parts of corn, 2 parts of additives, 3 parts of neem leaves.
[0014] Test: Select 1000 Penaeus vannamei with similar body length and weight, divide them into two groups, control group and test group, each group has 250 fish, 2 repetitions, and the test period is 60 days. The control group was the feed without tea powder, and the test group was the feed with tea powder.
[0015] Actual effect: Under the same growth environment conditions, the weight of the test group increased by 8%, the feed coefficient decreased by 15%, and the mortality rate decreased by 10% compared with the control group.
[0016] Add alfalfa meal of the present invention and feed the actual use situation of freshwater fish feed as follows:
[0017] In a shrimp pond in Xiqing District, Tianjin, the biological agent described in the embodiment was fed, and the feeding...
Embodiment 2
[0019] The opening biological preparation of vannamei shrimp seedlings is characterized in that the formula composition of the feed is as follows: 15 parts of shrimp bran, 25 parts of soybean meal, 25 parts of bran, 8 parts of corn, 2 parts of additives, 1 part of neem leaf; The cake is obtained through dehydration, drying, rolling and crushing.
Embodiment 3
[0021] The opening biological preparation of vannamei shrimp seedlings is characterized in that the formula of the feed is composed as follows: 15 parts of shrimp bran, 30 parts of soybean meal, 40 parts of bran, 20 parts of corn, 2 parts of additives, 3 parts of neem leaves; The cake is obtained through dehydration, drying, rolling and crushing.
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