GB/T 11777-1989 Quality standard for silver carp fry and fingerlings

This standard specifies the quality requirements and inspection methods for silver carp (Hypophthalmichthys molitrix) fry and fingerlings. This standard applies to the quality identification of silver carp fry and fingerlings. GB/T 11777-1989 Silver carp fry and fingerlings quality standard GB/T11777-1989 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Quality Standards for Silver Carp Fry and Fingerling
Standards for quality of silver carpfry and fingerling
1 Subject content and scope of application
GB/T 11777-—89
This standard specifies the quality requirements and inspection methods for silver carp (Hypophthalmichthys molitrir) fry and fingerling. This standard applies to the quality identification of silver carp fry and fingerling. 2 Reference standards
GB5055 Black carp, grass carp, catfish, broodstock 3 Terminology
3.1 Fry: refers to the fry at the stage of disappearance of yolk sac, inflation, horizontal swimming and active feeding. 3.2 Fingerling: refers to the fry that has grown to the stage of full scales and fin rays, and has the basic characteristics of adults in appearance. 4 Source of Seedlings
4.1 Fry: artificially bred by broodstock that meet the requirements of GB5055 or natural fry caught in rivers. 4.2 Fish species: fish species cultivated in ponds or produced by other means. 5 Quality of Fry
5.1 Appearance
5.1.1 More than 95% of the fry should meet the requirements of Article 3.1 by naked eye observation, and the fish body should be transparent, bright in color, and not black. 5.1.2 Swimming in groups, active, slightly stirring the water in the container, more than 90% of the fry have the ability to swim against the current. 5.2 Countable and measurable indicators
5.2.1 Countable indicators: deformity rate less than 3%; injury rate less than 1%. 5.2.2 Measurable indicators: more than 95% of the fry should reach a total length of 0.8cm. 6 Quality of Fish Seedlings
6.1 Appearance
6.1.1 The body shape is normal, and the fins and scales are complete. 6.1.2 The body surface is smooth and has mucus, the color is normal, and the fish swims actively. 6.2 Countable and measurable indicators
6.2.1 Countable indicators: The deformity rate is less than 1%; the disease rate is less than 1% (no individuals with harmful infectious diseases); the injury rate is less than 1%. 6.2.2 Measurable indicators: The weight of fish species of various specifications (total length) should comply with the provisions of Table 1. Approved by the State Bureau of Technical Supervision on November 6, 1989 and implemented on July 1, 1990
Total number of tails per kilogram
25 000
GB/T11777-89
Total number of tails per dry gram
Standard weight of overwintering fish species: in the south, it should reach more than 90% of the values ​​listed in the table; in the north, it should reach more than 85%. Total number of fish per kilogram
GB/T 11777-89
6.3 Quarantine: No fish with hemorrhagic disease, enteritis, red skin disease, gill rot, or coccidiosis. 7 Inspection methodsbzxz.net
7.1 Sampling: Random sampling of fry and fingerlings in each batch should be more than 100; the number of fish with measurable indicators in each batch should be more than 30. 7.2 Full length measurement: Use a standard measuring tool to measure the straight length from the tip of the snout to the end of the tail fin. 7.3 Weighing: Absorb the water from the fish body and weigh it. 7.4 Damage rate: Count by naked eye observation.
5 Diseases: Temporarily inspect according to the conventional diagnostic method for fish diseases. 7.5
Additional remarks:
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. This standard is under the jurisdiction of the Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences. This standard is drafted by the Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences. The main drafters of this standard are Ge Guangying and Yu Qingming.
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