The first is to feed more fresh grass.
Fresh grass is rich in nutrients, less cellulose, and easy to be digested. Grass carp eats fresh grass fodder, which can make grass carp grow faster and less. It can also reduce the amount of feed, reduce breeding cost, and increase economic efficiency. Therefore, fresh fodder should be used as far as possible to feed grass carp. The type of forage material should be long-leaved young tender grasses with parallel veins. It is not appropriate to feed grassy fish with an anorexia-like web of veins. It is better to feed ryegrass, Sudan grasses, etc., and wild young grasses. At ordinary times, we should also observe the grass carp eating grass. The grass carp like grass should be fed more to meet the needs of grass carp growth and development.
The second is to reduce the feeding of aquatic plants.
According to experimental observation, grass carp can eat 15 kilograms of terrestrial aquatic plants and grow 1 kilogram of meat, while eating 60 to 80 kilograms of aquatic plants can grow 1 kilogram of meat. Therefore, when the terrestrial plants have sufficient sources, they can provide little or no aquatic plants.
The third is to feed different fodder according to the size of the fish's caliber.
Grass carp is small in larval stage and cannot be fed with thick, hard fodder. Safflower, duckweed, and other forages should be fed or fresh shrubs should be crushed and fed. Later, as the age of the fish increases and the diameter gradually increases, the transition to conventional fresh forage can be made.
Fourth, the method of feeding should be appropriate.
Feed the grass carp grass daily, regularly and in sufficient quantities, evenly feed it, and try to spread the forage grass so that the fish can eat and eat well. According to the weather, water quality and fish activity and other specific conditions to adjust the amount of feeding. It is strictly forbidden to feed forage that has been stored for a long time and that has deteriorated to prevent grass carp infection.
Freeze-dried Fruit into powder will not affect its nutrition. Normally heat-sensitive substances are lost at high temperatures. For example: traditional high temperature drying technology. Freeze-drying technology and sun drying, drying, spray drying and so on are drying technologies, different drying methods have different effects on the quality of products. Freeze-drying method has less damage to the product. The traditional drying method is above 0℃, while the freeze-drying technology is simply understood to sublimate the moisture of fresh food under the vacuum and low temperature environment, and retain its original nutritional composition, appearance, size and other biological characteristics.
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