摘要
对影响白虾存活的几大因素,包括盐度、存养密度、水温、水中溶解氧、氨氮、虾呼吸强度等进行探讨。从多个方面深入了解各个因素对白虾存活的影响程度并总结得出相对合理的保活条件。白虾活运适宜存养盐度为20、密度为每200mL水存养10尾;如果持续充入氧气,存养密度可进一步加大。8℃条件下白虾可以存活5d;在15℃条件下可以存活4d,而23℃时只能存活2d;整个活运过程中应保持8℃低温;运输过程中要适时的换水和充氧以确保水中氨氮浓度在3.987mg/L内,pH值小于6.8。
Some factors of affecting white shrimps living rate were studied, including salinity, shrimp growth density, water temperature, consistency of deliquescence oxygen and concentration of NH3-N in water. Shrimp respiratory rate was determined also. Optimum condition for keeping alive of white shrimps in the experiment was found as follows: salinity as 20; shrimp growth density water, shrimp growth density can increase, the time of living and 23 ℃, respectively. Keeping temperature at 8 ℃. The 3.987 mg/L and pH should be lower than 6.8 by exchanging as 10 ind/200 mL water; if O2 being pumped into in water were 5, 4 and 2 d when shrimp die at 8, 15 concentration of NH3-N must be kept lower than water and filling with oxygen.
出处
《食品研究与开发》
CAS
北大核心
2008年第11期135-138,共4页
Food Research and Development
关键词
白虾
溶解氧
盐度
温度
氨氮
white shrimp
deliquescence oxygen
salinity
temperature
NH3-N