Feed for breeding swimming crabs

Abstract

The invention belongs to the technical field of aquaculture and in particular relates to feed for breeding swimming crabs. The feed for breeding the swimming crabs is prepared from the following raw materials in parts by weight: 74 to 85 parts of minced pork, 25 to 35 parts of corn flour, 0.6 to 1.8 parts of carnitine hydrochloric acid, 0.5 to 1.3 parts of calcium dihydrogen phosphate, 1.0 to 1.5 parts of soybean lecithin, 15 to 25 parts of soybean meal, 1.2 to 1.6 parts of shell meal, 10 to 15 parts of ramulus uncariae cum uncis, 10 to 15 parts of rhizoma corydalis, 2.0 to 2.5 parts of astaxanthin, 20 to 25 parts of silkworm pupa, 5 to 10 parts of compound amino acid, 4 to 6 parts of compound vitamin, 3 to 8 parts of bighead atractylodes rhizome, 2 to 4 parts of fish oil and 1 to 1.5 parts of levamisol. The feed for breeding the swimming crabs has the beneficial effects that a plurality of types of components are effectively mixed and fish meal and the soybean meal are not used, so that influences, caused by anti-nutritional factors in the soybean meal, on the growth of the swimming crabs are reduced; traditional Chinese medicines are combined so that the survival rate and the weight gain rate of the swimming crabs are improved.

Description

technical field [0001] The invention belongs to the technical field of mariculture, and in particular relates to a swimming crab breeding feed. Background technique [0002] Swimming crab meat is tender and white, with high nutritional value, rich in protein, fat and various minerals. Swimming crabs are the most robust individuals in the winter swimming season, generally weighing about 250 grams, and the maximum can reach 500 grams. The female crab has an excellent taste. Swimming crabs can be eaten fresh, or steamed, fried, or fried, or all two halves are stewed with bean paste, or fried rice cakes, fried pickles, and boiled tofu with crabs. They are common dishes on the tables of residents along the coast. It can also be pickled, that is, soak fresh portunus crabs in salt brine, and eat them after a few days, commonly known as "Xinfeng snatch crabs". In the past, fishermen often selected live crabs full of paste because of the high output of portunus crabs. Blowing the ...

AI Technical Summary

Problems solved by technology

In the past, due to the high yield of portunus, fishermen often selected live crabs with creamy paste, picked the yellow into a bowl, and let it solidify in the wind and sun. It was called "crab roe cake".