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Cultivation method for improving perch meat quality

A breeding method and technology for perch, applied in the field of fish farming, can solve problems affecting the taste of perch, low fat content, low protein content, etc., and achieve the effect of reducing disease incidence and heavy metal content, reducing fat content and good taste.

Inactive Publication Date: 2019-03-19
陈世忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bass can nourish the liver and kidney, strengthen the spleen and stomach, reduce phlegm and relieve cough, and has a good tonic effect on people with insufficient liver and kidney. It can also treat symptoms such as fetal movement and postpartum oliguria. Low protein content and low fat content will affect the taste of sea bass

Method used

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  • Cultivation method for improving perch meat quality

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Embodiment 1

[0029] The cultivation method for improving the meat quality of perch comprises the following steps:

[0030] S1. Inject water into the holding pool until the depth of the water is 1.5m, then add orange peels of 0.0001 times the amount of water, salt and 0.0002 times the amount of tea leaves, and then put the total amount of water into the holding pool 0.006 times the amount of modified pine branches, let stand for 10 days, wherein, the preparation method of modified pine branches is: soak fresh pine branches in ethanol for 5 minutes, then add water, formic acid, and potassium chloride to the pine branches Mix and heat at 40-45°C for 20 minutes, filter and dry the pine branches at 70-75°C to obtain modified pine branches, the mass ratio of pine branches, potassium chloride, formic acid, and water is 1:0.01 :0.5:45;

[0031] S2, add perch fry in the holding pond, use the modified animal bait to feed until full every day at 7 o'clock, 12 o'clock, 17 o'clock, and 22 o'clock, and...

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Abstract

The invention discloses a cultivation method for improving perch meat quality. The method includes the following steps: S1. injecting water into a temporary cultivation tank until the depth of water is 1.5 meters, then adding orange peel in an amount of 0.0001 times the total mass of water, salt in an amount of 0.0005 times the total mass of water and tea residue in an amount of 0.0002 times the total mass of water, then adding modified pine branches in an amount of 0.006 times the total mass of water into the temporary cultivation tank, and standing the mixture for 10 days; S2. adding perch fries into the temporary culturing pond, feeding the perch fries with modified animal bait at 7: 00, 12: 00, 17: 00 and 22: 00 every day, adding water quality improvers in an amount of 0.0007 times thetotal mass of water at 6: 00 every day, and culturing for 30 days to obtain perch young fishes; S3. placing the perch young fishes in a culture tank for cultivation until the perch is listed. According to the method, the protein content in perch can be effectively increased and the fat content can be reduced through the combined action of the modified animal bait and the water quality improvers.

Description

technical field [0001] The invention relates to the technical field of fish farming. More specifically, the invention relates to a culture method for improving the meat quality of perch. Background technique [0002] Perch, also known as flower perch and sea perch, belongs to wide temperature and wide salt fish. Sea bass contains nutrients such as protein, fat, and carbohydrates, as well as vitamin B2, niacin, and trace amounts of vitamin B1, phosphorus, and iron. Bass can nourish the liver and kidney, strengthen the spleen and stomach, reduce phlegm and relieve cough, and has a good tonic effect on people with insufficient liver and kidney. It can also treat symptoms such as fetal movement and postpartum oliguria. Low protein content and low fat content affect the taste of sea bass. Contents of the invention [0003] It is an object of the present invention to solve at least the above-mentioned problems and to provide at least the advantages which will be described lat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K61/10A23K50/80A23K10/30C02F1/50
CPCA01K61/10A23K10/30A23K50/80C02F1/50Y02A40/81Y02A40/818Y02P60/87
Inventor 陈世忠
Owner 陈世忠
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