Nutrition feed for regulating and controlling shelling survival rate of crayfish
A technology of survival rate and nutrition, which is applied in the field of nutritional feed to regulate the survival rate of crayfish shelling, can solve the problems of unrealized crayfish feed precision preparation, unfavorable crayfish breeding benefits, low feed utilization rate, etc. Effects of indigestion and constipation, improvement of digestibility, improvement of feed efficiency
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Embodiment 1
[0035] Embodiment 1-feed formula 1
[0036] The embodiment of the present invention provides a nutritional method for controlling the shelling survival rate of crayfish. The feed is made of the following raw materials: 250 parts by weight of soybean meal, 200 parts by weight of vegetable cake, 50 parts by weight of fish meal, and 180 parts by weight of washed rice bran , 230 parts by weight of flour, 30 parts by weight of soybean oil, 20 parts by weight of mineral premix, 10 parts by weight of vitamin premix, 20 parts by weight of phospholipids, 10 parts by weight of chitooligosaccharide, 10 parts by weight of phytase, enzyme 30 parts by weight of insect powder and 50 parts by weight of fermented material.
Embodiment 2
[0037] Embodiment 2-feed formula 2
[0038] The embodiment of the present invention provides a nutritional method for controlling the shelling survival rate of crayfish. The feed is made of the following raw materials: 290 parts by weight of fish meal, 170 parts by weight of rice protein powder, 20 parts by weight of casein, and 130 parts by weight of soybean meal 100 parts by weight of high-gluten flour, 60 parts by weight of soybean oil, 10 parts by weight of mineral premix, 10 parts by weight of vitamin premix, 5 parts by weight of phytase and 90 parts by weight of fermented material.
Embodiment 3
[0039] Embodiment 3 Feed material-orange meal
[0040] The embodiment of the present invention provides a kind of feed raw material, and its preparation method is as follows:
[0041] (1) Cooking: Wash the whole sweet orange and chop it in half, then boil it in salt water for 10-15 minutes; among them, the proportion of salt added is 2-5%, the temperature is 50-60°C, and the pH value is 5.5- 7.0;
[0042] (2) Squeeze: Take out the above-mentioned sweet oranges and drain the water, squeeze them dry with a screw press, and crush them with a pulverizer to obtain orange pulp.
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