Brine shrimp, also called brine shrimp and Artemia, belong to the phylum Arthropoda, the class Crustacea, the subclass Branchiopoda, the order Anochia, and the family Artemia. Brine shrimp are widely distributed in salt pans or salt lakes on land. For artificially cultured fish and shrimp, the nutritional value is very high. The winter eggs of brine shrimp are a very special kind of dormant eggs. They can be dried and canned, sold on the shelves as commodities, and can be hatched easily. As high-quality live feed, brine shrimp are widely used in aquaculture. .

Ecological habits

Brine shrimp

Brine shrimp The brine shrimp has a global distribution and can be found in salt lakes and saltwater ponds around the world. Under natural conditions, brine shrimp are rarely found in water with a salinity of less than 45 parts per thousand. Brine shrimp can survive in water with a salinity of 300%. Because there are few predators and competitors in high salinity, the population can maintain a high density. When the salinity is more than 100%, brine shrimp will produce dormant eggs with a diameter of about 200 to 280 microns, which are commonly known as durable eggs. Durable eggs are grey-brown in color and have a hard shell when floating or suspended in the water. It can survive harsh environments such as lack of oxygen, cold, and dryness in underwater sludge. In a dry and anaerobic state, it can be stored for several years until it is immersed in sea water and the metabolism of the embryo in the shell is stimulated and it hatches. Brine shrimp are very adaptable to temperature, salinity and dissolved oxygen. Their tolerable temperature range is between 6 and 35°C; salinity ranges from 5 parts per thousand to 340 parts per thousand; dissolved oxygen ranges from 1 Between ~150ppm. The optimal growth temperature for brine shrimp is 25~30°C; the pH value is 7.5~8.5; the salinity is 30 to 50 parts per thousand; and the dissolved oxygen is preferably close to saturated dissolved oxygen. The durable eggs of brine shrimp can hatch into nauplii larvae in about 24 hours at 28°C. The body length of newly hatched nauplii is about 460 microns and the wet weight is about 0.02 mg; the body length is about 720 microns 5 hours after hatching; the body length is 1220 microns 24 hours after hatching. Under good conditions, brine shrimp mature in about 9 days. When mature, brine shrimp are about 1 to 1.2 centimeters long and weigh about 10 milligrams wet. Brine shrimp are dioecious, and their reproductive methods can be divided into oviparous and ovoviviparous. In poor environments such as high salinity and low dissolved oxygen, egg laying will be induced and durable eggs will be formed. Under low salinity and high dissolved oxygen conditions, fertilized eggs will directly develop into nauplii larvae

First prepare a large bucket, add yeast powder or an appropriate amount of fish sauce and oyster powder to the prepared seawater. Use an air pump to inflate and keep it in the sun for more than a week. After the floating matter is cultivated, you can add a tablespoon of brine shrimp eggs to the bucket and control the temperature above 25 degrees with a heating rod to raise 1 After a month, there will be an inexhaustible supply of brine shrimps in the bucket, and they will reproduce on their own. Just add some fish sauce, oyster powder, and yeast powder every week. The density of brine shrimp will be very high, but the pumping volume needs to be maintained so that the water will roll, otherwise it will cause the death of the brine shrimp.