Macrobrachium prawn cultivation technology

Macrobrachium rosenbergii breeding and hatching and larval development need to be carried out in salt water with a certain degree of salinity. Therefore, Macrobrachium rosenbergii, which is kept in freshwater ponds, cannot reproduce naturally. The shrimps needed for the culture of Macrobrachium rosenbergii rely on artificial propagation. Coastal shrimp breeding grounds can be used to properly transform and breed the Macrobrachium rosenbergii seedlings, or no special breeding farm for Macrobrachium rosenbergii can be established. After breeding of Macrobrachium rosenbergii through wintering period, sexually mature broodstocks begin natural spawning and fertilization of eggs under appropriate environmental conditions (water temperature 24 to 30 degrees Celsius). The juvenile larvae break out of the shrimp eggs and enter the proper environment to develop normally. At the end, the metamorphosis becomes juvenile shrimp. When more than 90% of larvae become metamorphosed into prawns, freshwater acclimation (desalination) can be performed. Before desalting the shrimp in the same pool, the unaltered juveniles in the pool are picked up and placed in other nursery ponds of similar size to continue cultivation. When desalinating, first lower the water level in the tank, then add fresh water at the shallow end and suck out the brackish water at the other end. Maintain the same amount of water in and out, until the pool water completely becomes fresh water, the whole desalination process, generally 6 to 8 hours Completed within. The desalted juvenile shrimp can be moved to an intermediate cultivation pond for cultivation, or directly placed in a pond.

After dehydration, the mature Macrobrachium rosenbergii seedlings, body length 0.7-0.8 cm, young body, feeding power and disease resistance are relatively weak, need to go through the larval rearing stage, time about 1 month, to young shrimp body length When it is 3 to 5 centimeters, it is transferred to the rearing stage of shrimp. Can also be combined with juvenile shrimp cultivation, the use of greenhouse or plastic greenhouse incubation incubation of juveniles, early stocking of shrimp, until the outdoor pond water temperature is appropriate, you can separate the pool feeding, to early shrimp market time to obtain larger specifications of commercial shrimp Enhance market competitiveness.

Medical ultrasound (also known as diagnostic sonography or ultrasonography) is a diagnostic imaging technique based on the application of ultrasound. It is used to create an image of internal body structures such as tendons, muscles, joints, blood vessels, and internal organs. Its aim is often to find a source of a disease or to exclude pathology. The practice of examining pregnant women using ultrasound is called obstetric ultrasound, and was an early development and application of clinical ultrasonography.

Ultrasound are sound waves with frequencies which are higher than those audible to humans (>20,000 Hz). Ultrasonic images, also known as sonograms, are made by sending pulses of ultrasound into tissue using a probe. The ultrasound pulses echo off tissues with different reflection properties and are recorded and displayed as an image.

Many different types of images can be formed. The most common is a B-mode image (Brightness), which displays the acoustic impedance of a two-dimensional cross-section of tissue. Other types can display blood flow, motion of tissue over time, the location of blood, the presence of specific molecules, the stiffness of tissue, or the anatomy of a three-dimensional region.

Compared to other dominant methods of medical imaging, ultrasound has several advantages. It provides images in real-time and is portable and can be brought to the bedside. It is substantially lower in cost than other imaging modalities and does not use harmful ionizing radiation. Drawbacks include various limits on its field of view, such as the need for patient cooperation, dependence on physique, difficulty imaging structures behind bone and air or gases,[note 1] and the necessity of a skilled operator, usually a trained professional.

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