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每年5月水温开始上升时,为了准备生殖牡蛎体内的糖原大量消耗,从而使肉质软化、失去甜美滋味而不堪食用,这种状态一直要延续到10月。美国华盛顿大学水产研究组,同海岸牡蛎公司在联邦政府的指导下,通过基因工程,将通常的未受精卵,水压或加热,化学物质刺激下培育成二倍体,再使之同通常的牡蛎精子受精培育成三倍体。三倍体不育,所以即使水温上升,肉质仍不软化,滋味同样鲜美,能常保优质美味,而全年随时可以
In May each year when the water temperature began to rise, in order to prepare a large amount of glycogen consumption in the reproductive oysters, so that the meat softening, loss of sweet taste and unscrupulous, this state has been extended to October. Under the guidance of the federal government, the Fisheries Research Unit of the University of Washington and the Coastal Oyster Company are genetically engineered to cultivate diploids in the usual unpolluted eggs, water pressure or heat and chemical stimuli, Oyster sperm fertilized to triploid. Triploidy infertility, so even if the water temperature rises, the meat is not softened, the taste is equally delicious, can always maintain high quality and delicious, and the year can be at any time