Breeding of mussels and oysters, distribution, habitat, external and internal structure, reproduction and development, food and nutrition, diseases, parasites, enemies.

and oysters. Recommendations on the industrial cultivation of food invertebrates in full-cycle and semi-cyclic farms are given. The book is intended for farmers and entrepreneurs embarking on the breeding of invertebrate mollusks.

Mussel meat has excellent taste and nutritional value can be compared with meat of farm animals. The soft tissues of mussels contain a number of vitamins of groups B and D. The proteins of mussel meat are well absorbed (90-95% relative to the digestibility of raw chicken eggs). In many countries (France, Spain, CIS countries, the USA, etc.), vast experience has been gained in preparing food from mussels.

Mussel meat contains natural antioxidants, immunostimulants, over 30 different trace elements in proportions favorable for assimilation. Mussel meat has healing properties, has a positive effect on metabolism and increased body tone. However, it must be remembered that mussels by the method of nutrition are filtrators and can accumulate a certain number of microorganisms.

The quality of mussel products depends on the correctness of the heat treatment, storage, transportation and the entire technological process for the preparation of culinary products, as well as the components included in the recipe for mussel products. In the production of canned food from mussels, prophylactic microbiological control of raw materials and semi-finished mussels is necessary, which is based on the determination of the content of microorganisms as an indicator of the sanitary condition and quality of products.

The use of shells, substandard mollusks and waste from the processing of mollusks for food purposes.

In addition to the use of mussels for food, more than half of the production of mussel farms (shells, interstate fluid, substandard mollusks, waste from the processing of mollusks for food purposes) can be used to produce effective feed additives. In the cusps of mussels contains up to 4% starch, and they can be used as organomineral additives for feeding birds (chickens, ducks, etc.), pigs, cows and other animals.

The content of calcium carbonate in the valves reaches 93%. Due to the processing of mussel leaves, a number of feed additives are obtained: flour, cereal. The advantage of mussel feed additives is the ability to transport them at any distance, ease of dosing and use.

Book’s contents.

INTRODUCTION.
ANSWERS TO YOUR INTERESTING QUESTIONS.

Mussels.

Spread.
Habitat.
External and internal structure.
Reproduction and development.
Food and nutrition.
Diseases, parasites, enemies.
Economic value of mussels.
The most popular cultivated types of mussels and their characteristics.
Mussel Recipes.

Oysters.

Spread.
Habitat.
External and internal structure.
Reproduction and development.
Oyster growth.
Food and nutrition.
Diseases, parasites, enemies.
The economic importance of oysters.
Cultivated oyster species and their characteristics.

CULTIVATION OF Mussels and Oysters.

Stages of mollusk cultivation.
Cultivation of bivalve mollusks in semi-cyclical farms.
Growing bivalves in full-cycle farms.
Sanitary and bacterial control of invertebrate cultivation.

CONCLUSION.
GLOSSARY.
LITERATURE.

The electronic version of this book was created for review only on the local computer. By downloading the file, you take full responsibility for its further use and distribution. By downloading the book, you agree to these statements.

The implementation of this e-book for profit is illegal and prohibited. For questions about purchasing this book, contact the legal publishers or their representatives directly..

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