Green shrimp, the scientific name of Japan's Macrobrachium, is a crustacean, decapoda, long arm shrimp, Macrobrachium, freshwater shrimp is a specialty of China and Japan. Green shrimp is delicious and nutritious, and it is a high-protein, low-fat, high-energy, high-quality aquatic product that has long been popular with consumers. The shrimps have strong adaptability, wide distribution, easy to solve seedlings, miscellaneous food, rapid growth, high economical aquaculture, and uncomplicated breeding techniques. Therefore, at present, no matter what the water area or culture mode of shrimp farming, it is developing rapidly and has a good prospect.
The main biological characteristics of shrimp are not only freshwater, but also adapt to low-salinity waters. Water quality is either neutral or alkaline. During the growing season, it is active in shallow water, and the adaptive depth is 1-1.5 meters. Green shrimp have weaker swimming ability and negative phototaxis. In the natural waters, the main foods for the green prawns are plant debris and organic debris, followed by the green algae, and the fixed algae in the filamentous green algae, coccidin, and diatom; the animal-based dips are mainly shrimps and blues. Shrimp eats itself. The shrimps are dioecious, and the spawning period is from late April to the end of September, and the peak period is June and July. From hatching to growth into larvae, the larvae will undergo a series of changes in their morphological structure. The clams have about 20 times of clams in their lifetime (usually from April to November). The lifespan of shrimp is generally 14-15 months, and males die slightly earlier than females.
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