Chinese herbal medicine feed for sea cucumber aquaculture
A technology of Chinese herbal medicine and feed, applied in the direction of animal feed, animal feed, application, etc., to achieve the effect of low cost, avoiding physical harm and delicious taste
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Embodiment 1
[0016] Take 12% of shrimp mud, 20% of red algae powder, 11% of corn flour, 26% of shell powder, 4% of rhubarb, 9% of astragalus, 5% of mugwort leaves, and 13% of vitamin premix in a mixer by weight percentage, and then stir them. It is made into flakes or granules by a molding machine and stored at low temperature.
[0017] Compared with the traditional feed, the sea cucumber raised by the Chinese herbal medicine feed for sea cucumber cultivation in Example 1 of the present invention has a survival rate increased by 12%, a disease incidence rate decreased by 9%, and the quality is also better and the taste is more delicious.
Embodiment 2
[0019] Take 17% shrimp paste, 16% red algae powder, 16% corn flour, 17% shell powder, 9% rhubarb, 7% astragalus, 11% mugwort leaf, and 7% vitamin premix by weight percentage. Stir in a blender, then form into flakes or granules through a molding machine, and store at low temperature.
[0020] Compared with the traditional feed, the sea cucumber raised by the Chinese herbal medicine feed for sea cucumber cultivation in Example 2 of the present invention has a survival rate increased by 13%, a disease incidence rate decreased by 9.4%, and the quality is also better and the taste is more delicious.
Embodiment 3
[0022] Take 15% of shrimp mud, 18% of red algae powder, 14% of corn flour, 22% of shell powder, 6% of rhubarb, 8% of astragalus, 8% of mugwort leaf, and 9% of vitamin premix by weight percentage. Stir in a blender, then form into flakes or granules through a molding machine, and store at low temperature.
[0023] Compared with the traditional feed, the sea cucumber raised by the Chinese herbal medicine feed for sea cucumber cultivation in Example 3 of the present invention has a survival rate increased by 10.3%, a morbidity rate decreased by 7%, and the quality is also better and the taste is more delicious.
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