Feed additive for fresh water crayfish and preparation method of feed additive

Abstract

The invention discloses a feed additive for fresh water crayfish and a preparation method of the feed additive. The feed additive comprises the following components in parts by weight of 10-15 parts of a hydrophilization modified phyllostachys nigra leaf extract, 1-2 parts of spirulina powder, 3-5 parts of earthworm powder stir-fried with honey and bran, 1-2 parts of a ralstonia pickettii microbial agent of which the concentration is 10<7>-10<8>cfu / ml, and 2-3 parts of fineleaf schizonepeta herb powder. The feed additive disclosed by the invention is mainly used for high-quality fresh water crayfish; through targeted modified treatment on the specially-extracted phyllostachys nigra leaf extract, and then through reasonable collocation and appropriate application, the hydrophilic advanced feed additive which can improve meat quality, increase the nutrient value of the fresh water crayfish, resist heavy metal, resist anaphylaxis and adapt to fresh water culture in enclosure is obtained,the trade blank is filled, and besides, the feed additive has important significance in breeding of environmental-friendly ecologic fresh water crayfish.

Description

technical field [0001] The invention relates to the field of aquaculture, in particular to a feed additive for freshwater shrimp and a manufacturing method thereof. Background technique [0002] Freshwater prawns in this article mainly refer to river prawns and giant river prawns. No matter what kind of freshwater prawns, they are mainly kept in freshwater enclosures. And the enclosure culture shrimp in the prior art, owing to be freshwater culture, due to lack of exercise, the taste of shrimp meat is relatively poor, simultaneously because it is closed stagnant water environment, heavy metal is easy to enrich, so people usually can worry about heavy metal poisoning when eating shrimp, shrimp meat Another pain point is that due to the high content of the main allergen protein with a molecular weight of about 35ku, it is easy to cause allergies to the eating crowd, which also limits the cultivation of freshwater shrimp. In the prior art, the flavonoids and polyphenols that c...

AI Technical Summary

Problems solved by technology

And the enclosure culture shrimp in the prior art, owing to be freshwater culture, due to lack of exercise, the taste of shrimp meat is relatively poor, simultaneously because it is closed stagnant water environment, heavy metal is easy to enrich, so people usually can worry about heavy metal poisoning when eating shrimp, shrimp meat Another pain point is that due to the high content of the main allergen protein with a molecular weight of about 35ku, it is easy to cause allergies to the eating crowd, which also limits the cultivation of freshwater shrimp

In the prior art, the flavonoids and polyphenols that can improve the quality of shrimp meat are insoluble in water and slightly soluble, neither of which can be well absorbed and utilized by shrimp