The Australian thermophilic red-clawed crayfish (Cherax quadricarinatus) is characterized by a number of qualities that ensure its effective cultivation in commercial aquaculture. At the same time, the year-round cultivation of this species in natural reservoirs of Russia is limited by the seasonal course of temperatures. In this regard, the cultivation of tropical crayfish in certain periods of life in regulated conditions is a necessary stage of full-cycle technology. In particular, the successful maintenance of ARCC juveniles until they are transferred to natural conditions (after reaching a mass of 5 g) in installations with a controlled temperature regime is due to a number of factors. First of all, this is the planting density, which naturally depends on the area and capacity of installations with a closed water supply cycle, the size, mass and age characteristics of the object. The physiological and biological state of crayfish, the intensity and quality of feeding, and the duration of cultivation play an important role. The purpose of this work is to determine the main technological indicators of growing juveniles Australian red-clawed crayfish in industrial conditions up to 5 g. Data on the results of growing juveniles Australian red-clawed crayfish under controlled temperature conditions showed the main differences in mass indicators and survival of groups of juveniles Australian crayfish depending on the initial average weight, planting density, order of offspring. The terms of growing juveniles up to 5 g have been established, the feed costs for this period have been calculated, the chemical composition of the body of juvenile crayfish has been determined.
За 125 лет КаспНИРХ прошёл путь от одной из первых в России ихтиологической лаборатории до современного научно-исследовательского учреждения — флагмана рыбохозяйственной науки на Каспии.
Solving the current problems of improving the quality and safety of food fish products is possible only if modern and objective methods of analysis are used. Ensuring the proper quality and safety of wild fish products produced by enterprises is possible through compliance with interstate and national standards and regulatory documents. Currently operating GOST 30812 "Raw materials and food products. The method of identifying sturgeon fish caviar "based on the establishment of morphological features of sturgeon fish caviar is the result of research work carried out by the Kasprybtestcenter and the Russian Academy of Sciences for the period 1997-1998. The morphological features of sturgeon fish caviar specified in the standard depend on various factors, and do not allow to establish belonging to the species. Morphological signs of caviar (grain size, cytogenetic structure) are changing indicators that depend on many factors that affect the physiological state of fish during cultivation. Modern studies conducted by the standardization and rationing group of the Volga-Caspian branch of Russian Federal Research Institute of Fisheries and oceanocraphy together with the laboratory of molecular genetics of Russian Federal Research Institute of Fisheries and oceanocraphy indicate that the more reliable way to identify caviar is to establish molecular genetic features. Genetic features are a stable criterion that reflects the hereditary material of parents. Developed an updated standard "Fish food products. Method for identifying the caviar of fishes of the sturgeon family. " The development of identification methods is based on the use of a complex of visually detectable signs of the macro and microscopic structure of the eggs of sturgeon and paddle-bearing fish species and the molecular genetic method Updated standard "Raw materials and food products. The method of identification of sturgeon fish caviar", supplemented by the modern molecular genetic method of identification of sturgeon fish and oatmeal, will provide a regulatory and technical basis for the functioning of the traceability system from the place of obtaining raw caviar to the store counter, which will significantly reduce the share of illegal, counterfeit and falsified products the functioning of the traceability system from the place of receipt of raw caviar to the store counter, which will significantly reduce the share of illegal, counterfeit and counterfeit products.
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