Cold-to-military at Shanghai Ocean University: Using Effective Amino Acids to Reduce Raw Material Costs

everyone is talking about model innovation, who will innovate it? At present, many models of production are developed by farmers, they do not have too many theoretical basis, with practice and experience slowly groping outTherefore, it is suggested that experts based on existing knowledge, actively from the perspective of theoretical practice to think, to design their own new models, rather than from farmers or fishermen to introduce the model to doskb
I feel the same way about the high nutritional indicatorsLast year we did an experiment on white prawns in South America, we want to do a low-protein low-nutrition research, through the supplement of enzymes, to achieve the recovery of production performance and normal levels of more than 39 proteins, and then the protein, fishmeal and total phosphorus are reduced by about 10 percent, about 36, and then add enzymes, found that this experiment is not successfulWhy not succeed? Because they're all the same, it's no use adding thisThis shows that the basic formula is enough, and we can improve where we can improveBut why can't producers push out? That's the problem of producer competition, for an insurance policy, preferring to make it a little higher and produce a little betterskb
Just like the protein of grass fish generally do about 28, fat on 3 points to 4 o'clock a few, but some places to grass fish to do 32 or even to 35, fat to do 6, 7 such a level, the effect is betterBut how effective it is in the end can be assessedskb
From another point of view, nutrition indicators to do a high, the consumption of resources and environmental impact is also a matter to be consideredOur lab is also going to do some research in this area this year skb
　　The third is the problem of high-priced raw materials Good quality raw materials must be a little higher price, so how to do? High price spent things we use a little less, such as fishmeal, soybean meal on a little less Everyone is the formula person, know the amino acids, digestion and so on Some of the problems we can solve better, some problems we can not solve at the root Specifically, for different amino acids, effective we use it, not effective to make it effective to reuse it skb
　　Then there is the question of palate and digestion After the replacement of raw materials, fishmeal will encounter these two problems after less, how to do? Theoretically, an enzyme is used to ferment it through an enzyme solution Fermentation increases the utilization of digestion and also produces some additional effects skb everyone is talking about model innovation, so who will innovate it? At present, many models of production are developed by farmers, they do not have too many theoretical basis, with practice and experience slowly groping out Therefore, it is suggested that experts based on existing knowledge, actively from the perspective of theoretical practice to think, to design their own new models, rather than from farmers or fishermen to introduce the model to do skb
　　I feel the same way about the high nutritional indicators Last year we did an experiment on white prawns in South America, we want to do a low-protein low-nutrition research, through the supplement of enzymes, to achieve the recovery of production performance and normal levels of more than 39 proteins, and then the protein, fishmeal and total phosphorus are reduced by about 10 percent, about 36, and then add enzymes, found that this experiment is not successful Why not succeed? Because they're all the same, it's no use adding this This shows that the basic formula is enough, and we can improve where we can improve But why can't producers push out? That's the problem of producer competition, for an insurance policy, preferring to make it a little higher and produce a little better skb
　　Just like the protein of grass fish generally do about 28, fat on 3 points to 4 o'clock a few, but some places to grass fish to do 32 or even to 35, fat to do 6, 7 such a level, the effect is better But how effective it is in the end can be assessed skb
　　From another point of view, nutrition indicators to do a high, the consumption of resources and environmental impact is also a matter to be considered Our lab is also going to do some research in this area this year skb
　　The third is the problem of high-priced raw materials Good quality raw materials must be a little higher price, so how to do? High price spent things we use a little less, such as fishmeal, soybean meal on a little less Everyone is the formula person, know the amino acids, digestion and so on Some of the problems we can solve better, some problems we can not solve at the root Specifically, for different amino acids, effective we use it, not effective to make it effective to reuse it skb
　　Then there is the question of palate and digestion After the replacement of raw materials, fishmeal will encounter these two problems after less, how to do? Theoretically, an enzyme is used to ferment it through an enzyme solution Fermentation increases the utilization of digestion and also produces some additional effects skb