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Low-carbon method for improving fatness of oysters

A plumpness and oyster technology, applied in the field of high-end oyster production, can solve the problem that the plumpness is difficult to meet the listing standards, and achieve the effect of reducing carbon source input, good effect, and wide application range

Pending Publication Date: 2022-07-01
INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problem that the plumpness of the oyster industry in my country is difficult to reach the listing standard, systematically studies the influence rules and parameters of oysters in different developmental stages and seasons and the seedling cycle on the plumpness of different tidal levels in the intertidal zone, and simulates oysters in a specific The plumpness properties of intertidal tide levels, providing a low-carbon approach to oyster plumpness enhancement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] In November 2018, the oysters that need to be improved in fatness were selected from the Jimo Sea District of Qingdao. The selected oysters had a complete shell, a shell height of 6-8cm, an individual weight of 50-100g, and undeveloped soft gonads.

[0021] The sea area of ​​Huangdao District, Qingdao City was selected as the aquaculture sea area. The annual average content of diatoms in the unicellular algae in this sea area was 100 cells / mL, the water quality reached the NY5052-2001 pollution-free food mariculture water standard, and the average high tide line A (that is, 380 cm ) and the average low tide line B (ie, 100cm), the height difference is 280cm, and the average annual water velocity is 0.1-0.3m / s.

[0022] In the subtidal zone of this breeding sea area, stainless steel material is used to build an oyster platform with increased fatness. The platform is 4m long and 1m wide. The platform is supported by stainless steel material fixed to the seabed. At the posi...

Embodiment 2

[0026] In October 2021, oysters that need to be improved in fatness were selected from Jiaonanhai District, Qingdao. The selected oysters had complete shells, shell heights of 5-8cm, individual weights of 30-100g, and undeveloped soft gonads.

[0027] The sea area of ​​Huangdao District, Qingdao City is selected as the aquaculture sea area with improved fatness. The water quality of this sea area meets the NY5052-2001 pollution-free food mariculture water standard, and the average high tide line A (ie 380cm) and the average low tide line B (ie 100cm) are different. The height difference is 280cm, and the average annual water velocity is 0.1-0.3m / s.

[0028] In the subtidal water depth of 2 meters in this breeding sea area, stainless steel materials are used to build an oyster platform with increased fatness. The platform is 4 meters long and 1.5 meters wide, and the platform is supported by stainless steel materials fixed to the seabed.

[0029] Distributed at the position of ...

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Abstract

The invention relates to a production technology of high-end oysters, in particular to a low-carbon method for improving the fatness of oysters. The method comprises the following steps: by taking adult shellfish with complete and healthy shells before being marketed as a test sample, putting at least one culture cage containing the test sample in a sea area with a tidal range of more than 250cm, and culturing for 30-120 days, so that the fullness of the test sample is improved; wherein the tidal range is that the difference between the average high tidal line A and the average low tidal line B is greater than 250cm. Compared with the prior art, the method has the advantages of environmental protection, low carbon, short period and high efficiency. In conclusion, the method can rapidly improve the fatness of the oysters in a low-carbon mode, the quality of the oysters and the economic benefits of the industry are remarkably improved, and the current situation that international high-end oyster products are monopolized is broken through.

Description

technical field [0001] The present invention relates to a production technology of high-end oysters, in particular to a method for improving oyster fatness with low carbon. Background technique [0002] Oysters are the world's most important mariculture shellfish, and raw food is their main high-end commodity form. The plumpness during the market period directly affects the taste of oysters, and is also an important indicator for grading the raw oyster food market. Domestic and foreign oyster raw food markets usually use the percentage of soft body weight to individual body weight as an important indicator of oyster fatness. At present, oysters are mostly cultivated in open sea areas, and the main food is natural bait in sea areas. In recent years, due to the limited space for oyster cultivation, the increase in cultivation density and intensity, and the lack of bait, the phenomenon of large oysters with low fatness has attracted more and more attention from the industry. ...

Claims

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Application Information

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IPC IPC(8): A01K61/54
CPCA01K61/54Y02A40/81
Inventor 丛日浩李莉张国范王威王鲁平吴富村刘明坤
Owner INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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