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An ecological method to increase the glycogen content of oyster molluscs

A technology of sugar and content in soft body, applied in application, climate change adaptation, fish farming and other directions, can solve the problems of high yield and low efficiency in the oyster industry, and achieve the effect of rapid ecological improvement of glycogen content, low cost and quality improvement

Active Publication Date: 2022-03-08
INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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Problems solved by technology

[0004] The present invention aims at the problem of high yield and low efficiency of the oyster industry in my country at present, studies the character differentiation law of oysters at different tidal levels in the intertidal zone, and provides an ecologically improved oyster soft part by simulating the glycogen content characteristics of oysters at specific intertidal zone tidal levels Glycogen content method

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  • An ecological method to increase the glycogen content of oyster molluscs

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Embodiment 1

[0019] Depend on figure 1 It can be seen that the oyster container of the glycogen content raising system is the oyster culture cage 1, the top plane 2 is the neap and low tide line, which is a horizontal plane of 200 cm in the example sea area, the frame of the system is a stainless steel tube 3, the position 4 is a plane with an altitude of 0 cm, and the position 5 This is the location of the traditional subtidal farming model and the main control group for this example.

[0020] In November 2018, oysters that need to increase glycogen content were selected from the Jimo Sea Area of ​​Qingdao. The selected oysters had a complete shell, a shell height of 6-8cm, an individual weight of 50-100g, and mollusc gonads were not developed.

[0021] The sea area of ​​Huangdao District, Qingdao City is selected as the sea area for system construction. The annual average content of diatoms in the single cell algae in this sea area is 100cells / mL, and the water quality meets the NY5052-2...

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Abstract

The invention relates to a production technology of high-end oysters, in particular to a method for ecologically improving the glycogen content of oyster soft parts. Select a sea area with rich unicellular algae bait, good water quality and suitable tidal range, build a glycogen content enhancement system according to the tidal parameters in the sea area, and select oysters with complete and healthy shells as the material for glycogen enhancement before the oysters are marketed. The culture cages containing oysters are placed horizontally on the platform of the glycogen content raising system, and after 30‑90 days of harvesting, the glycogen content can be increased by 10%‑20%. Compared with the traditional technology, the invention has the advantages of ecological environment protection, low cost, short cycle and high efficiency. In short, this method can quickly and ecologically increase the glycogen content of the soft body of oysters, significantly improve the quality of oysters and the economic benefits of the industry, and break the current monopoly of international high-end oyster products.

Description

technical field [0001] The invention relates to a production technology of high-end oysters, in particular to a method for ecologically improving the glycogen content of oyster soft parts. Background technique [0002] Oysters are an important marine aquatic resource and one of the most important maricultured shellfish in the world. my country's oyster production ranks first in the world for many years in a row, accounting for 81% of the world's production during the same period. However, because our country's oyster products do not meet the quality standards of international trade, not only the share in the international market is low (3.3%), but also the average price is only 1 / 3 of other countries. Therefore, improving the quality of oysters is an effective way to enhance the effect of my country's oyster industry. The high content of nutrients such as glycogen is the most important feature of oysters. The content of glycogen directly affects the taste of oysters and is...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01K61/54A01K61/55
CPCA01K61/54A01K61/55Y02A40/81
Inventor 丛日浩李莉张国范王威王鲁平
Owner INST OF OCEANOLOGY - CHINESE ACAD OF SCI