First, the broodstock disinfection method is not properly applied. The conventional approach involves soaking lobsters in a 3% saline solution, which is suitable for broodstock transported with water. However, for broodstock that is moved without water, using saltwater can worsen dehydration and reduce survival rates. It is recommended to use potassium permanganate instead of saltwater for disinfection, as it is more effective and less harmful to the broodstock. Second, the timing of broodstock stocking is often improper. Most crayfish seedlings come from either breeding or purchasing shrimp fry. Some farmers fail to plan effectively, such as introducing wild broodstock for breeding in the first half of the year. The ideal water temperature for mating and spawning is between 12°C and 33°C. Although March to May meets this condition, the gonads are not yet mature, so no eggs are laid during this period. Shrimp eggs take about 4-6 months to develop into stage IV, meaning that broodstock stocked in the first half of the year will not produce fry until the second half. Under natural conditions, crayfish usually spawn and hatch between September and November. Shrimp eggs hatch within 9-15 days, and over 80% of shrimps in East China hatch between October and December. Therefore, if broodstock is introduced between August and October, natural breeding can be achieved. Female ovaries can reach stage II-III by March, and by feeding high-quality feed and increasing water temperature, female gonads can develop faster, leading to earlier spawning. Combining greenhouse overwintering techniques with pond and rice paddy aquaculture can create a new, efficient breeding model. Third, excessive fertilization leads to the death of aquatic plants. Some farmers underestimate the importance of aquatic plants, believing their role is secondary to plankton. When plankton levels drop, they often apply fertilizers, reducing water clarity. Once transparency falls below 30 cm, aquatic plants struggle to survive due to insufficient light for photosynthesis. This not only reduces food sources for shrimp fry but also weakens the water’s self-purification ability, leading to worse water quality and lower feed efficiency. This practice harms both ecological balance and overall productivity. Therefore, proper management and utilization of aquatic plants should be prioritized. Fourth, there is a lack of understanding regarding the mutual benefits of fish and shrimp polyculture. This system is highly beneficial, as fish waste and excrement can be consumed by crayfish, reducing feed waste and pollution. This not only lowers costs but also improves the environment. By leveraging the feeding habits of crayfish, fish and shrimp can coexist in a mutually beneficial way, enhancing aquaculture efficiency. Fifth, there is insufficient awareness of crayfish cannibalism. Cannibalism is a major factor affecting survival rates, especially among juveniles. Studies show that larger shrimp have a higher killing rate, and juvenile shrimp are more likely to be eaten than adults. To reduce this behavior, artificial shelters like water grass, tiles, plastic pipes, and bamboo tubes should be provided for hiding. This helps lower mortality and improve production. Sixth, blind fertilization leads to poor water quality. Many farmers use organic and compound fertilizers to cultivate plankton, but this often causes oxygen depletion and plant decay. A better method is to bury organic fertilizer in the sludge and compost it along the pond edges. This encourages the growth of benthic organisms, which serve as additional food for the broodstock. Water should maintain moderate fertility, with a transparency of 30-40 cm. During vigorous plant growth, transparency can increase to over 60 cm. In summer, proper fertilization helps prevent hypoxia and maintains a healthy environment. Thus, current fertilization practices need to be improved. Seventh, some farmers neglect timely water changes. They mistakenly believe that crayfish can tolerate poor water quality. However, in artificial breeding, poor water quality is a major cause of mass deaths. Regular water changes improve water quality and stimulate crayfish growth. However, too frequent changes increase costs. A balanced approach is to change water once or twice a week during hot seasons, replacing about 1/4 of the water each time. If water quality is bad, bioorganic fertilizers can be used instead of regular ones.

Food Additive

Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.

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