共查询到20条相似文献,搜索用时 299 毫秒
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近年来,随着人们生活水平的提高,对海产品的需求量日益增多,其中海参由于其富有丰富的营养物质,受到越来越多人们的喜爱。海参的养殖已经成为一项新兴的养殖产业,具有广阔的发展前景,由于海参的养殖对于水域环境的要求极高,而我国周边海域的水质污染情况比较严重,制约了海参养殖产业的健康发展。为了提高海参养殖的产量和质量,逐渐兴起了海参的室内养殖,海参海水养殖技术的应用得到了发展,介绍了海参海水养殖技术的发展现状和具体应用。 相似文献
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近年来,我国的海水养殖业发展迅速,海参养殖产量连续15年位居世界第一,海参养殖已成为海水养殖业的重要组成部分,海水养殖业的快速发展为海参养殖产业的发展奠定了坚实的基础。实际上,我国海参养殖存在着一些难以突破的问题,比如养殖技术不到位,养殖成本过高等,这些问题都会限制海参养殖产业的发展。现分析海参养殖现状的相关文献,对目前我国海参养殖产业的发展做出总结归纳。 相似文献
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Sean C Anderson Joanna Mills Flemming Reg Watson Heike K Lotze 《Fish and Fisheries》2011,12(3):317-339
In recent decades, invertebrate fisheries have expanded in catch and value worldwide. One increasingly harvested group is sea cucumbers (class Holothuroidea), which are highly valued in Asia and sold as trepang or bêche‐de‐mer. We compiled global landings, economic data, and country‐specific assessment and management reports to synthesize global trends in sea cucumber fisheries, evaluate potential drivers, and test for local and global serial exploitation patterns. Although some sea cucumber fisheries have existed for centuries, catch trends of most individual fisheries followed boom‐and‐bust patterns since the 1950s, declining nearly as quickly as they expanded. New fisheries expanded five to six times faster in 1990 compared to 1960 and at an increasing distance from Asia, encompassing a global fishery by the 1990s. Global sea cucumber production was correlated to the Japanese yen at a leading lag. Regional assessments revealed that population declines from overfishing occurred in 81% of sea cucumber fisheries, average harvested body size declined in 35%, harvesters moved from near‐ to off‐shore regions in 51% and from high‐ to low‐value species in 76%. Thirty‐eight per cent of sea cucumber fisheries remained unregulated, and illegal catches were of concern in half. Our results suggest that development patterns of sea cucumber fisheries are largely predictable, often unsustainable and frequently too rapid for effective management responses. We discuss potential ecosystem and human community consequences and urge for better monitoring and reporting of catch and abundance, proper scientific stock assessment and consideration of international trade regulations to ensure long‐term and sustainable harvesting of sea cucumbers worldwide. 相似文献
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The worldwide demand for sea cucumber is outpacing the sustainable harvest capabilities of fisheries. Sea cucumber ranches and farms are striving to supplement wild harvest, but variable temperature and salinity conditions in pond culture systems make sea cucumber production challenging. In this study, we evaluated how water temperature, salinity and body size affected the energy budget of pond-cultured sea cucumber Apostichopus japonicus Selenka. An orthogonal design was used to identify the most suitable conditions for energy consumption and scope for growth (SFG). After the 42-day experimental period, we found that water temperature, salinity and body size significantly influenced energy consumption, while salinity and body size were the main influencing factors on SFG. Based on these results, we suggest that a water temperature of 16 °C and a salinity of 30 g L?1 are optimal conditions for stocking sea cucumber A. japonicus with a body size of 37.34 ± 4.63 g. As such, the optimum stocking seasons for sea cucumber A. japonicus may be April in the spring and October in the autumn. 相似文献
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国内外海参自然资源、养殖状况及存在问题 总被引:43,自引:6,他引:43
海参含有丰富的蛋白质和黏多糖,营养和药用价值极高。自20世纪80年代以来,海参的几种重要商业品种的苗种培育在日本、中国和印度等国家相继获得成功。近年来,海参消费需求的逐步扩大导致世界范围内海参自然资源的过度开发和种群数量的急剧下降,海参的人工养殖随之兴起。目前,国内海参养殖规模不断扩大,养殖方式多种多样。然而养殖的过速发展和不规范运作也造成了如生态环境恶化、病害等诸多问题。本文综述了国内外海参的自然资源、种群分布,以及目前海参主要养殖品种的苗种培育和增养殖技术要点,就海参养殖中存在的主要问题进行了探讨并提出了相应的对策。 相似文献
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淡干海参发展前景广阔,是海参干制品今后发展的主要趋势之一,但不同的复水条件对淡干海参的营养和口感会产生较为明显的影响,基于此本实验拟研究不同的热烫温度、热烫时间、保温温度及保温时间处理后对淡千海参的营养及口感等品质的影响。实验通过测定淡干海参在复水过程中的复水比、淡干海参质构特性(硬度、弹性)等指标,并对其进行比较分析。结果表明:经过90℃热烫20min后,在70℃保温40h,复水比达5~6的条件下淡干海参复水效果最好,质构良好、口感俱佳。此结论为淡干海参的科学食用和推广提供一定的理论基础和科学依据。 相似文献
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海参是我国传统的滋补海洋食品与重要的经济水产品。海参极易自溶的食品原料学特性决定了绝大部分海参原料需要经过加工才能进入市场流通与消费,使得加工成为海参产业链的关键环节。明确海参在加工过程中的组分与食品结构变化,是阐释海参产品品质形成机理的核心,对设计开发海参高品质加工新技术具有重要的理论指导意义,是关乎海参产业发展的关键科学问题。本文概述了海参的组分及食品结构特征,归纳了海参的关键加工环节,以此为背景着重梳理了海参在水煮、干燥、复水、酶解、即食海参加工等过程中组分及食品结构变化的相关研究进展,提出了深入研究的建议,以期加速上述科学问题的解答、推动海参产业的高质量发展。 相似文献
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为寻求刺参苗种生产期间清除玻璃海鞘的有效方法,以天然环保的茶皂素作为杀虫药物,研究了不同质量浓度的茶皂素溶液对玻璃海鞘的杀除效果及对参苗的影响。试验结果显示,茶皂素对玻璃海鞘具有致死作用,用质量浓度为5、10、20 mg/L的茶皂素溶液浸浴处理12 h,玻璃海鞘的杀除率分别为32.3%、67.7%、83.3%,用质量浓度30 mg/L的茶皂素溶液处理6 h,或用40 mg/L的茶皂素溶液处理3 h,玻璃海鞘的杀除率均可达到100%,而用质量浓度为50、60 mg/L的茶皂素药液只需处理2 h,玻璃海鞘杀除率即可达100%;刺参苗种在质量浓度5~40 mg/L的茶皂素溶液中药浴,6 h内无明显异常,将其重新置于新鲜海水中12 h即可恢复正常活动状态;在质量浓度为50、60 mg/L的茶皂素溶液中药浴8 h,刺参苗种出现轻度化皮现象,12 h时损伤率分别为6.7%和13.3%,但将其重新置于新鲜海水中后未出现死亡,经过一段时间刺参即能够恢复到正常状态。结果表明,茶皂素对玻璃海鞘具有很好的杀除效果,在质量浓度为30~40 mg/L的茶皂素溶液中药浴2~3 h,玻璃海鞘的杀除率接近100%,而且茶皂素绿色安全、经济高效、生态环保,适合在刺参苗种生产中推广应用。 相似文献
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