Astragalus Breeding Technology and Disease Control (1)
Astragalus mongolicus, commonly known as squid, cockroach, long fish, blood fish, frogfish, scaleless oysters, and frogs, is a subclass of the ray fins. It belongs to the order Acrididae, Heteropterous, Astragalus, Astragalus, and is a demersal fish. class. Astragalus is a tropical tropical fish, widely distributed in Southeast Asia, India, China, Japan and North Korea. In China, except for the Qinghai-Tibet Plateau, it is produced throughout the country. It is more common in the tributaries, lakes, reservoirs, ponds, ditches, and rice fields in the Yangtze River basin. The southern provinces (such as Jiangsu, Zhejiang, Guangdong, Hubei, etc.) have warmer water temperatures and higher yields. Astragalus is one of the best freshwater fish products because it is smooth, delicious, nutritious, and medicinally effective. According to analysis, every 100 grams of astragalus meat contains 18 grams of protein, 1.05 grams of fat, 38 mg of calcium, 150 mg of phosphorus, 1.6 mg of iron, and 20.20 mg of water-soluble vitamin B, and 10.02 mg of B1. Milligrams, vitamin C 0.014 milligrams; In addition, there are a wealth of fat-soluble vitamins A, D, E, K and so on. These nutrients are an indispensable part of maintaining the normal physiological balance of the human body. In addition to eating wolfberry in the private, but also commonly used in the treatment of virtual cough, pediatric hoarding, facial paralysis, otitis media, epistaxis, dysentery, yellow swelling and other diseases, especially in the treatment of facial nerve palsy and otitis media significant effect, or virtual lean , Kidney deficiency and pain in patients with nutritional supplements. China's production of astragalus, not only for the domestic market needs, but also best-selling Japan, South Korea and other countries and Hong Kong and Macao regions, in recent years has also been favored by European and American countries. Based on the extensive investigation and research and the opinions of experts, the technical department of our company believes that it is necessary to improve the breeding techniques for the biological characteristics and breeding characteristics of Astragalus, strengthen the disease prevention and control, and increase the yield of Astragalus membranaceus. Flat road. The biological characteristics of Astragalus (a) The shape of the yellow cormorant is slender, with a round front and a flat back, with a serpentine tail. The head is enlarged and slightly tapered. The kiss is long and prominent. Big mouth, end position. Cracked mouth, reach out to the eye. The maxilla protrudes slightly, with fine hairy teeth on the upper jaw and lower jaw. Lips developed, especially the lower lip hypertrophy. Eyes small, side up. There are two pairs of nostrils on both sides of the eye and the kiss, the anterior nostrils are on the snout and the posterior nostrils are on the eye margin. The boring hole is small, and the left and right boring holes are integrated in the ventral surface and open to the ventral surface, forming a "V" shape chap.鳃 Three pairs, no 鳃耙, 鳃 feathery. The body surface is smooth and scaleless and mucous. The lateral line is relatively straight and the lateral line is not obvious. Without pectoral and pelvic fins, the dorsal and anal fins are small but inconspicuous, mostly pleated and degenerating. Jaundice has an assisted respirator composed of the oral cavity and the surface of the inner wall of the laryngeal cavity. The number of back vertebrae is about 190. The intestines are short, no coils, large in flexibility, shorter than body length, and have a knot in the middle of the intestine, dividing the intestines into two parts. Innocent. The heart is farther from the head, about 5 cm after the cleft. Astragalus membranaceus is brown or dark brown with irregular dark spots and grayish white ventral surface. Variety of yellow, white, green, dark red five. The two species of blue and yellow have strong vitality, and the dorsal and neck colors are also yellow, and the black species are overbearing. (To be continued)