The comprehensive improvement strategy of intra-county environment pollution in the city and countryside was searched.By the research method which combined the microscopic view,the macroscopic view with the dynamic pe...The comprehensive improvement strategy of intra-county environment pollution in the city and countryside was searched.By the research method which combined the microscopic view,the macroscopic view with the dynamic perspective,the seriousness of rural water quality,soil and atmospheric pollution in Xiangxiang,Xiangtan and the surrounding areas in Shaoshan irrigated area was revealed.The control measure which was 'four-dimensional pollution in the city and countryside'—— low-carbon-high-value agriculture and the technology innovation was proposed.The low-carbon-high-value technology innovation industrialization demonstration in three parts which included the pre-production,mid-production and post-production deep-processing of cultivation and breeding industry in the ecological cyclic agricultural garden in Shaoshan irrigated area was the driving force.We tried to propel the low-carbon ecological cultivation and breeding industry which included the paddy rice,grass,tree,medicinal herbs and pig,cow,chick,duck,fish.We wanted to relieve the structural unbalance of previous cultivation and breeding industry,'cheap grain hurting the farmers' and the short-leg problem of social-economic-ecological benefit.The results showed that the low-carbon-high-value agricultural system was a poly-generation technology system which promoted the multi-level and grading utilization,saved the energy,reduced the consumption and cleaned the production based on the ecology.展开更多
The growth of aquaculture demands intense consumption of formulated foods,scarce natural resources such as water and land.The increase in aquaculture production needs to be sustainable in several aspects of the activi...The growth of aquaculture demands intense consumption of formulated foods,scarce natural resources such as water and land.The increase in aquaculture production needs to be sustainable in several aspects of the activity,including the use of more sustainable farming systems that provide reduced water demand,less space dependence for increased production,and availability of complementary natural food.In this perspective,the biofloc system(BFT),presents itself as a more friendly cultivation technology as a way to mitigate some impacts of aquaculture production.Much research has been carried out,addressing different aspects important to the production of fish in BFT.In this review,we address how stocking density,carbon sources and carbon nitrogen ration(C/N)affect animal performance and the nutritional value of bioflocs;the use of microbial aggregates as“in situ”and“ex situ”food and the benefits in feed conversion,and their influence on the immune system and disease resistance.展开更多
Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauc...Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing. In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can be determined in the comprehensive evaluation. In the analytic hierarchy process, the weight can be obtained by the cross comparison between two different factors. The results show that the weights （W） of sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity are 0.356, 0.189, 0.107, 0.054, 0.097, 0.063, 0.061 and 0.073 respectively. Finally the aggregated fuzzy degree （B） of different samples is computed by B=W·R, which can be taken as the final result of comprehensive evaluation. The larger this value is, the higher the quality of sauce product would be.展开更多
Hybridization is widely used. However, for a long time, systematic theories and technologies related to hybridization in fish have been lacking. In this study, through long-term systematic research, we investigated an...Hybridization is widely used. However, for a long time, systematic theories and technologies related to hybridization in fish have been lacking. In this study, through long-term systematic research, we investigated and obtained the main rules regarding inheritance and reproduction related to fish distant hybridization. Furthermore, we established one-step and multistep breeding technologies that were suitable for interspecific hybridization and intraspecific hybridization. Simultaneously, we used these two breeding technologies to produce a batch of diploid fish lineages and tetraploid fish lineages and improved fishes. In addition, we widely discuss the methods, technologies and results of hybridization breeding, referring to the domestic and foreign literature on fish hybridization. We hope that this paper will be beneficial for the research and application of fish hybrid breeding.展开更多
基金Supported by " Research on The Control Technology of Subtropical Agriculture Pollution System" Special Project of National Environment Protection Public Welfare Industry Science Research "Research on The Construction Strategy of Ecological Civilization" Development Plan Research Project of State Development and Reform Commission+1 种基金Xiangxiang " High-output and Efficient Cultivation of High Quality Rice and Processing Technology Industrialization Demonstration " in The Plan Test Site of National Science and Technology Enriching People and Developing County Special Project Action" Xiangxiang Middle and Long-term Development Plan of Modern Agriculture" of Subtropical Agriculture Ecology Institute in Chinese Academy of Science
文摘The comprehensive improvement strategy of intra-county environment pollution in the city and countryside was searched.By the research method which combined the microscopic view,the macroscopic view with the dynamic perspective,the seriousness of rural water quality,soil and atmospheric pollution in Xiangxiang,Xiangtan and the surrounding areas in Shaoshan irrigated area was revealed.The control measure which was 'four-dimensional pollution in the city and countryside'—— low-carbon-high-value agriculture and the technology innovation was proposed.The low-carbon-high-value technology innovation industrialization demonstration in three parts which included the pre-production,mid-production and post-production deep-processing of cultivation and breeding industry in the ecological cyclic agricultural garden in Shaoshan irrigated area was the driving force.We tried to propel the low-carbon ecological cultivation and breeding industry which included the paddy rice,grass,tree,medicinal herbs and pig,cow,chick,duck,fish.We wanted to relieve the structural unbalance of previous cultivation and breeding industry,'cheap grain hurting the farmers' and the short-leg problem of social-economic-ecological benefit.The results showed that the low-carbon-high-value agricultural system was a poly-generation technology system which promoted the multi-level and grading utilization,saved the energy,reduced the consumption and cleaned the production based on the ecology.
文摘The growth of aquaculture demands intense consumption of formulated foods,scarce natural resources such as water and land.The increase in aquaculture production needs to be sustainable in several aspects of the activity,including the use of more sustainable farming systems that provide reduced water demand,less space dependence for increased production,and availability of complementary natural food.In this perspective,the biofloc system(BFT),presents itself as a more friendly cultivation technology as a way to mitigate some impacts of aquaculture production.Much research has been carried out,addressing different aspects important to the production of fish in BFT.In this review,we address how stocking density,carbon sources and carbon nitrogen ration(C/N)affect animal performance and the nutritional value of bioflocs;the use of microbial aggregates as“in situ”and“ex situ”food and the benefits in feed conversion,and their influence on the immune system and disease resistance.
文摘Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing. In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can be determined in the comprehensive evaluation. In the analytic hierarchy process, the weight can be obtained by the cross comparison between two different factors. The results show that the weights （W） of sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity are 0.356, 0.189, 0.107, 0.054, 0.097, 0.063, 0.061 and 0.073 respectively. Finally the aggregated fuzzy degree （B） of different samples is computed by B=W·R, which can be taken as the final result of comprehensive evaluation. The larger this value is, the higher the quality of sauce product would be.
基金supported by the National Natural Science Foundation of China (31730098, 31430088, and 31802287)the Earmarked Fund for China Agriculture Research System (CARS-45)+2 种基金the Key Research and Development Program of Hunan Province (2018NK2072)Hunan Provincial Natural Science and Technology Major Project (2017NK1031)the Cooperative Innovation Center of Engineering and New Products for Developmental Biology of Hunan Province (20134486)
文摘Hybridization is widely used. However, for a long time, systematic theories and technologies related to hybridization in fish have been lacking. In this study, through long-term systematic research, we investigated and obtained the main rules regarding inheritance and reproduction related to fish distant hybridization. Furthermore, we established one-step and multistep breeding technologies that were suitable for interspecific hybridization and intraspecific hybridization. Simultaneously, we used these two breeding technologies to produce a batch of diploid fish lineages and tetraploid fish lineages and improved fishes. In addition, we widely discuss the methods, technologies and results of hybridization breeding, referring to the domestic and foreign literature on fish hybridization. We hope that this paper will be beneficial for the research and application of fish hybrid breeding.
