生物菌预处理菜籽饼养殖鳙鱼、鲢鱼对比试验

Comparative study on bighead carp and Silver carp cultured in rapeseed cake pretreated by biological bacteria

文章以池塘鳙鱼鲢鱼高效养殖为切入点,充分利用当地充足的菜籽饼资源,以影响鳙鱼、鲢鱼生产的搭配比例和提升菜籽饼的饵料利用率为主要研究目标,采取比较试验的方式,完成了高效鳙鱼、鲢鱼养殖搭配比例和提升菜籽饼饵料利用率的实证研究,初步得出80∶20、70∶30两种鳙鱼、鲢鱼搭配比例对鳙鱼平均增重影响不明显,对鲢鱼平均增重影响较大的结论;初步形成了由酵母菌60 g、芽孢杆菌20 g、乳酸菌20 g配制100 g生物混合菌种,菌种激活后混入100 kg的菜籽饼,经过48 h发酵预处理后,能有效降解抗营养成分和有毒物质,同时也能有效提升菜籽饼饵料利用率。

The present study investigated the efficient cultivation of bighead carp and silver carp in ponds by making full use of the sufficient local rapeseed cake resources in the field of aquaculture.It aimed at discovering to what extend the ratio of resources matching could influence the production of bighead carp and silver carp and determining what measures would be taken to increase the feed utilization rate of rapeseed cake.Comparative tests were adopted to perform this empirical study,and the results highlighted that the combination ratio of two bighead carp and silver carp of 80/20 and 70/30 has no significant effect on the average weight gain of bighead carp,but has a significant effect on the average weight gain of silver carp.It pointed out that mixing up 60 g of yeast,20 g of bacillus and lactobacillus bacteria respectively to formulate a total 100 g of biological mixed strain,and then being added into 100 kg of rapeseed cake after being activated by the strain along with 48 hours of fermentation pretreatment,would effectively degrade anti-nutritional ingredients and toxic substances.Meanwhile,it could also significantly improve the utilization rate of rapeseed cake bait.