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Omi Oyster Fattening Technology
In recent years, research on oyster-type fattening has been successful and has been applied to production. In the oyster-type fattening method, firstly, floating rafts and a fattening net cage are set up on the sea, and then the oyster shells that are older than 3 years (after detaching from the anchoring base) are turned upwards, and the shell rims are put into cages and hanged on the cages. About 1 meter below the floating water layer. Each oyster holds 520 cages (about 5500 kg). There are about 30 oysters per cage. Floating raft: A rectangular bamboo raft of 12 meters in length, 7 meters in width, and an area of ​​84 square meters is made of 65 bamboo shoots and 10 # galvanized (lead water) wire. Using a 100-pound four-ply wire rope, 16 cylindrical foam polyethylene pontoons 1.10 meters long, 0.75 meters long, and buoyancy 390 kilograms or 20 plastic barrels 0.95 meters long, 0.55 meters buoyancy, 220 kg buoyancy, or Large iron drum bundles are fixed under bamboo rafts. Use 10003, Ф5 centimeters of rubber wire rope or Lux cable and 125 kilograms of big leaf iron anchor to fix the two ends of the floating raft on the sea. With the old Luxus mesh and 8# lead water iron wire, a double circle net cage with a height of 13 centimeters and a height of 13 centimeters is made. The mesh size at the bottom of the cage and around it is based on the principle of oysters that do not overgrow. Use 303 and 1203 Lux cables for cages and slings. The oyster-type fattening method can make the fattening oyster achieve the fattening effect in a short time. For 1-3 months of fattening, the fresh oyster meat (except water and fresh meat/ 100% of total shell weight) is generally increased from 5-9% before fattening to 8-15%. The oysters produced by oysters have significantly different fresh meat ratios than those produced by traditional “ground-seeding†oysters. Such as the Shajing oyster fattening farm in the Pearl River Estuary. For 45 days of oyster fattening, the fresh oyster meat ratio increased from 7.37% before fattening to 13.20%. The ground sowing time was as long as 90 days and the fresh meat rate was only 11.52%. In the Shenzhen Bay Shekou oyster breeding farm, 49-51 days of oyster fattening, the fresh meat rate increased from the original 7.94-8.90% to 10.92-13.84%. At the same time, only 9.03-9.36% of fattened fat was sowed. For oysters grown in the form of oysters, usually about two months (about 10.0% of the fresh meat rate), the meat quality of the oysters can be harvested when they reach the commercial specifications. Condensed for many years (more than one batch) test, production and harvesting results, batch production, output value: average fresh meat per cage 0.89-1.06 kg, Taiwan production of fresh meat 381.7-550.4 kg, Taiwan production value of 5850.00-8343.50, deducting batch The secondary production cost was 4101.81-4779.81 yuan, and the Taiwanese net profit was 2098.99-3563.24 yuan. The yield of oysters after oyster-fermentation can be increased by 51.43-160.6% before fattening, which is 36.95-101.54% higher than that of simultaneous sowing and fattening. The oyster-type fattening method is actually an intermediate oyster production process. Practitioners can pick up oysters that have been farmed on their own or bought back from overseas for operation and production. They can also set up oysters in the general oyster breeding farms or deep-water areas of the nursery, and the fattening methods are simple. Because the method is to make the fattening oysters always suspended in the middle and upper water layer with fast flow velocity, the smooth seawater provides the fattening oysters with a favorable living environment and feeding environment for the tillering festival Gilonda, to the filter-feeding oysters. More biological bait and organic bait. It is estimated that the upper and lower layers of the oysters are not significantly different in terms of plankton content in the water. However, the oysters in the middle and upper layers often have several times the food intake of the oysters in the layer, so the oysters can quickly increase their weight. The production cycle is short, the yield per unit area is high, and the economic benefits are significant. The oysters have a clean surface, and the meat department is inflated, plump, and free of silt. The food is crisp and delicious, and the oysters raised for ground sowing are far less. In the wind-fattening structure, in terms of wind resistance, typhoons below class 10 are safe and flawed. The disadvantage is that it is difficult to withstand typhoons above grade 10, so the setting of fattening pods should be selected in lighter-wave bays or in the annual typhoon season. In May-August, it is better to drag the buoyant back to shore to shelter from the wind.