How to prevent and treat tail rot disease in crayfish farming?

When crayfish farmers raise crayfish in a natural environment, crayfish are not easily infected by pathogens, but in a farming environment with limited farming area, crayfish are prone to infection by a pathogen known as "tail rot disease."

The main reason crayfish become infected with tail rot disease is bacterial infection caused by crayfish cannibalizing each other or injuries from other causes. The early symptoms of infection in crayfish are blisters on the tail, and ulceration at the edges of the crayfish's body, with necrosis or incomplete parts appearing. As the disease worsens, the ulcerated area spreads from the edges toward the middle. When the infection is severe, the entire tail of the crayfish will ulcerate and fall off.

The main method for preventing and treating this type of pathogen in crayfish is that during transportation and stocking of shrimp fry and shrimp broodstock, the crayfish bodies must not be stacked under pressure or damaged. During the rearing period, attention should be paid to feeding sufficient and evenly distributed feed to prevent crayfish from cannibalizing each other due to competition for food. If crayfish become infected with this pathogen, dissolve 5 kg of quicklime per mu in water and splash it over the entire pond, supplemented with other insecticides, and that will be sufficient.