 |
| |
I.Hatching instructions
1.The water temperature:28 degree--30 degree.
2.Salinaty of hatching water:around 3% sea water.
3.PH:8--8.5
4.Illumination:1000-2000 lux,illumination is needed during the hatching.
5.Air inflation:air inflation is needed in the course of the hatching.
6.Density:2-3g eggs per liter water. A tin (425g) of eggs per tank (of 5oo liters).
7.Hatching time:24 hours.
II.Store:
Store in the cool room below 5 degree .
Eggs can be used on being opened.
III.Guarantee for quality:12 months
1111.HATCHING INSTRUCTIONS FOR MAXIMUM YIELD
1.Hatching tank can be a small clear plastic or glass jar or commercially available hatching cone. Large quantities can be hatched in 500 liters fibreglass tanks or drums.
Important:The hatching jar or cone must be clean for maximum yield.
2.Water temperature should be kept between 26 degree to 30 degree for 24 to 26 hours.PH8-8.5.Hatching medium must be illuminated during the first few hours.It's better to be hatched from the morning when the sun rise.
3.Cysts should be incubated at concentrations up to 2-3 grams of cysts per liter of water.Water salinity should be kept 30%-35%.
4.Harvesting should be done within 6 hours of hatching for maximum nutritional content of the nauplii.Empty cysts will float to the surface,while the newly hatched nauplii can be collected at the bottom of the jar or tank after settling for 5-10 minutes,and then washed in gentle stream of fresh water.
NUTRITION DATA
Category---------Nutrition--------unit/mg/g
Fatty Acids----------14:0------------0.24
Fatty Acids----------15:0------------0.18
Fatty Acids ---------16:0------------9.90
Fatty Acids----------17:0------------0.45
Fatty Acids ---------18:0------------3.21
Fatty Acids----------20:0------------0.29
Fatty Acids----------16:1------------20.29
Fatty Acids-----------7:1-------------1.96
Fatty Acids----------18:1------------25.21
Fatty Acids----------22:1------------0.25
Fatty Acids----------18:2N6---------2.28
Fatty Acids----------18:1N9---------1.34
Fatty Acids----------18:3N3----------4.12
Fatty Acids----------18:4N3----------1.35
Fatty Acids----------20:3N3----------0.11
Fatty Acids----------20:4N6----------1.58
Fatty Acids----------20:5N3----------23.20
Fatty Acids----------20:6N3----------0.19
Protein-----------------------------------50
Fat---------------------------------------18
Vitamin------------Vc-------------------1.05
Vitamin------------Vb1------------------tr
Vitamin------------Vb2------------------tr
Vitamin------------Vb5-----------------1.65
Vitamin------------Vb6-----------------0.68
Vitamin------------Val-------------------tr
Vitamin------------Vd--------------------tr
Vitamin------------Ve-------------------0.88
Amide Acids--------Asp----------------2.96
Amide Acids--------Thr-----------------1.35
Amide Acids--------Ser-----------------2.15
Amide Acids--------Glu-----------------3.15
Amide Acids--------Glu-----------------1.31
Amide Acids--------Ala-----------------1.68
Amide Acids--------Val-----------------1.98
Amide Acids--------Met----------------0.47
Amide Acids--------He-----------------1.65
Amide Acids--------Leu----------------1.9
Amide Acids--------Tyr-----------------3.01
Amide Acids--------Phe----------------1.41
Amide Acids--------Arg----------------1.16
Amide Acids--------Pro----------------0.88
|
|
|
|
ARTEMIA HACHING PROCEDURE 1 ( SEA WATER ) |
|
|
|
ARTEMIA CYST HATCHING PROCEDURE 2 |
|
|
|
|
|
|
|
|
|
ARTEMIA HATCHING PROCEDURE 5 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
