CATDOLL : CATDOLL: What is the indoor greenhouse farming technology for freshwater crayfish?

Freshwater crayfish is a high-protein, low-fat, high-energy food. It is delicious and rich in nutrients and has been widely used in restaurants, shopping malls and home tables. At present, the market demand for crayfish is huge, and its demand does not change with the season. There is a large market demand and good economic benefits all year round.

The suitable growth temperature of crayfish is 20～30 ℃, therefore, in winter, when outdoor temperature is lower than 20 ℃, crayfish will burrow and hibernate, and crayfish at this moment is in semi-feeding state, rarely goes out for activities, people can't catch it, thus cause output reduction, cause crayfish on the market to be in short supply and price rise. When water temperature is lower than 15 ℃, crayfish enters the wintering state of not taking food, metabolism slows down, therefore, crayfish in winter is generally smaller in size, affects the quality and taste of crayfish. At present, the method of winter breeding crayfish has paddy field breeding, usually in December, along the inner side of paddy field ridge excavation around shrimp breeding ditch, put in shrimp seedlings, put in stock to complete one season breeding in May of next year.

The breeding cycle of crayfish in rice fields in winter is relatively long, generally taking 5-6 months, which is not conducive to the improvement of economic benefits. At the same time, during the breeding process, the work of the breeders is relatively complicated. They need to regularly fill the shrimp ditch with straw, which plays a certain role in heat preservation and cold protection for crayfish, and can prevent crayfish from casualties due to low temperatures; the breeders also need to regularly dredge the shrimp ditch to provide a suitable living space for crayfish. In addition, the crayfish in the rice fields are in a relatively small and closed space. Therefore, it is not easy to carry out feeding, escape prevention, disease prevention, fishing and other work, resulting in the crayfish being mostly in a stocking state, thus affecting the quality of the shrimp body.