Ovapiscis - Incubation Process
Always after hydration and upon successful acclimatization , if it has undertaken an hueva disinfection must make sure of it is perfectly free residual disinfectant at the time of being placed for hatching. Prolonged exposure to these products can be toxic and therefore harmful to the embryo and later to the trout. From this moment the fish will live one of the most critical phases of their life: hatching, the reabsorption of the yolk vesicle, the lift off from the bottom and the beginning of feeding.
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For everything to develop well it is essential to have a good quality of water and a sufficient quantity .
We will know the quality of the water for its physical, chemical and microbiological qualities.
- Physical:
- Temperature : According to FAO recommendations, temperatures must be between 4ºC and 15ºC. There are examples in hot countries in the Middle East where our eggs have adapted to higher temperatures. However, if it is higher than this temperature, an increase in losses and malformations may occur, both in the incubation phase and in the reabsorption phase of the yolk vesicle. The higher the temperature, the more chances of malformations and losses.
- Water gas saturation : A water that is supersaturated in gases can cause serious problems in this period. A forced degassing of the water does not always solve the problem, as it can cause an ionic imbalance with unpleasant consequences.
Incubate with spring water is not always a guarantee of water quality. This is sometimes true, but not always. Spring water usually guarantees a lack of suspended matter, which is good, and it also usually guarantees regularity of temperature. But you have to take into account the factors described.
- Chemicals: An analysis of the water in a laboratory will alert us to the presence of heavy metals and other substances that can be toxic to the first stages of the fish, such as pesticides, fertilizers ... The presence of these substances could make the water unusable for the intended function, even if it looks good.
It is an essential measure when a new resource is going to be used or when the usual one begins to give unexpected problems. - Microbiological: Along with the chemical analysis, it is convenient to carry out a microbiological one that guides us to know the type and concentration of bacteria present, thus knowing their degree of contamination. If this is high, it is advisable to either proceed with a good disinfection (ultraviolet ...) or dismiss the appeal.
Preparing the eggs for hatching:
Regardless of the system used, it is advisable to place the extended roe in a single layer, without clumping and ensure a correct flow that transports oxygen throughout the surface and thus avoid areas without renewal.
On the other hand, other systems such as vertical incubators have also been used for our roe, which, being well used, have given good results.
A good system is to place the eggs in flat, rigid bottom setter trays. It can be made of hard plastic or marine aluminum drilled with 1 millimeter diameter holes. Galvanized, zinc-plated, and other metals that could be dangerous to eggs should be avoided.
Some fish farmers use elongated perforations in the bottoms (approximately 3 x 12 millimeters) that keep the egg in an upper compartment and when they hatch, the larvae fall, leaving the unhatched eggs on the tray.
This system is good as long as the fry at birth falls on another tray with a 1-millimeter perforation and maintains it with good oxygenation; thus avoiding the death of fry that occurs with the accumulation in certain areas of the incubation pile.
Once the fish have absorbed practically all of the yolk sac and when they begin to swim away from the bottom, it is time to start feeding and transfer them to the fingerling piles. There must be a high percentage of floating fish that is not convenient to feed.
It is advisable to keep both eggs and fry in semi-darkness and calm, until the yolk vesicle reabsorption.
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