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Qitai uses embryo transfer technology to breed a new variety of red deer
Applying embryo transfer technology to the breeding of Tianshan red deer will cause a stir in China's wildlife conservation community. On December 18, 2003, **Ma Mingkui, director of the Qitai Forestry Farm, pointed to the red deer at the deer breeding farm and told reporters: "No. 366, No. 66, and No. 399, these 3 red deer are all pregnant." This work began in September 2003, and a total of 13 red deer underwent embryo transfer. They are all red deer from the Qitai Forestry Farm's red deer breeding farm. This farm is also China's only Tianshan red deer germplasm protection and breeding base. Tarim
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Detailed Explanation of Key Points of Mushroom Storage and Fresh-Keeping Technology
I. Storage Characteristics and Varieties Mushrooms are rich in amino acids and protein and have a delicious flavor. However, after harvest, mushrooms have vigorous respiration and quickly open their caps, turn brown, develop off-flavors, and deteriorate in quality at room temperature, so they can only be stored short-term. Dried mushrooms are easy to preserve, but their nutritional value declines, and serious losses can occur if processing is not carried out in time. Therefore, measures must be taken after harvest during storage, transport, and sales and before processing to prevent a decline in mushroom quality. There are many cultivated varieties of mushrooms, and common ones include oyster mushroom, shiitake, button mushroom, enoki mushroom, and Phoenix mushroom. II. Harvesting 1. Suitable
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Soybean Disease Control Technology: How to Use Junke Duke
Junke Duke (2% Ningnanmycin aqueous solution) is a brand-new biological pesticide successfully developed by the Chengdu Institute of Biology, Chinese Academy of Sciences. It features high efficiency, a broad spectrum, environmental friendliness, and the ability to promote crop growth and improve quality and income. It has a very good control effect on soybean root rot, phytophthora blight and other diseases. I. Control of Soybean Root Rot 1. Symptoms When infected at the seedling stage, brown oval, elongated or irregular lesions form on the diseased plants and the base of the stems, slightly sunken, then developing into large patches surrounding the main stem and even damaging the lateral roots. In the later stage, the roots of diseased plants turn dark brown, the epidermis rots, and the lateral roots and fibrous roots are few or necrotic. The diseased plants are stunted and yellow, and the lower leaves drop early. Except for a few seriously damaged at the seedling stage, diseased plants generally do not die, but they bear few pods and few seeds, affecting yield.
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Detailed Explanation of New Technology for Circular Pig and Chicken Rearing
With the arrival of the era of low profits in animal husbandry, raising only one type of livestock or poultry often fails to yield good returns due to various reasons such as market and cost factors. The new technology of efficient circular pig and chicken rearing is a practical technique particularly suitable for rural farmers. It is introduced as follows: Use lactic acid fermentation of chicken manure to feed pigs. There are many methods for feeding chicken manure to pigs, such as the sun-drying method, fresh-feeding method, and conventional fermentation method, but it is best to use lactic acid-fermented chicken manure. This is because this method can turn chicken manure into high-quality pig feed with good palatability. The fermentation method is: first
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Detailed Explanation of Shrimp Paste and Its Product Production and Processing Technology
Shrimp paste is one of the traditional shrimp foods of China and the coastal regions of Southeast Asia. Its rich nutrition and unique flavor are deeply favored by diners at home and abroad. (1) Raw material shrimp for shrimp paste production. The shrimp used for shrimp paste are several species of planktonic crustaceans, among which the main varieties are: (1) Acetes chinensis; (2) Acetes japonicus; (3) mysid shrimp; (4) ditch shrimp. The salt used for shrimp paste production must be water-washed edible salt that complies with national hygiene standards. (2) Shrimp paste production process. The modern fermentation method is currently the most scientific production
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Detailed Explanation of Key Points in Mullet Fry and Fingerling Production Technology
The fry and fingerling production of mullet and Liza mullet includes two major steps: artificial propagation and fry and fingerling rearing. The former is further divided into broodstock rearing, induced spawning (artificial induction of ovulation), artificial insemination, and artificial incubation; the latter is further divided into fry rearing and fingerling rearing. Research on artificial propagation of mullet dates back to 1930, when Italy completed the first artificial spawning of mullet. It was not until the past one to two decades that it attracted widespread attention from relevant countries around the world and became an important subject of international biological research. China, the United States, India, the former
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Key Points and Detailed Operation Methods of Potato Virus Elimination Technology
Potatoes are nutritious and store well. They have a short growing period and great yield-increasing potential, and are a favorite food for people. However, potatoes are susceptible to infection by multiple viruses, which leads to smaller and deformed tubers, seed potato degeneration, and so on. Experiments have proven that using shoot-tip tissue culture combined with virus testing to carry out potato virus elimination, and then producing virus-free seed potatoes for production, can effectively prevent seed potato degeneration and greatly increase potato yield. The main virus elimination methods are as follows: 1. Material collection and disinfection. Sprout the tubers of the variety to be virus-eliminated. When the sprouts are 4-5 cm long, cut the sprouts and peel off the outer leaves.
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Detailed Explanation of the Technology for Rapid Propagation of Virus-Free Potato Test-Tube Plantlets
Potato is the fifth-largest crop in Heilongjiang Province, ranking only after rice, wheat, corn, and soybean. It is a crop that can be used for multiple purposes such as food, vegetables, and industrial raw materials. Potato is still an emerging industry in Heilongjiang Province, with a history of only about twenty years. The formation and development of this industry was born alongside the research and development of virus-free potato technology. Through the smooth implementation of the "institute-county joint development" poverty alleviation and development project, and under the guidance of experts and professors from the Provincial Academy of Agricultural Sciences, Huanchuan County established virus-free
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Detailed Guide to Processing Technology for a Series of Potato Snack Foods
Potatoes have rich nutritional value. They contain protein, phosphorus, iron, inorganic salts, vitamins B1 and B2, and carotene, and their protein quality is relatively good, closest to animal protein, and easy for the human body to absorb. According to determination with an amino acid analyzer, potatoes contain 18 kinds of amino acids required by the human body and various trace elements. Potatoes can also supply the human body with a large amount of mucoprotein. Mucoprotein is a mixture of polysaccharides and proteins, can prevent fat deposition in the cardiovascular system, maintain the elasticity of arterial blood vessels, and prevent
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Processing Technology and Key Operating Points for Potato Shrimp Chips
1. Product characteristics: Crispy and delicious, rich in nutrition. 2. Process flow: Material preparation → slicing → soaking and washing → boiling → sun-drying → finished product. 3. Key production points: Material preparation: Select potatoes free of pests and diseases, mold and rot, and sprouting. Wash them clean with water, drain, and scrape off the skin with a bamboo stick. Slicing: Cut the potatoes into 0.2 cm thick slices with a stainless steel knife, pour them into a water tank, add water, and stir up and down so that the solanine on the slices and the starch adhering to the surface are leached out. Boiling: Pour the soaked potato slices into a pot of boiling water (do not use a raw iron pot),
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