The Snapping Turtle, native to North and Central America, is also known as the "small crocodile turtle." In recent years, China has successfully implemented artificial breeding programs for this species. Known for its strong build and delicious meat, it is commonly referred to as a "meat turtle." The Snapping Turtle is highly valued for its high meat yield, rich nutritional content, rapid growth rate, and significant economic value. Its meat yield is among the highest of all turtles, reaching 85% to 89%. On average, these turtles gain 550 to 1100 grams annually—several times faster than common turtle species. Their meat is tender, crispy, and flavorful with no unpleasant odor. It is believed to have nourishing properties, helping to replenish yin, blood, and energy, and is especially beneficial for those recovering from long-term illness, anemia, fatigue, coughing, and mental decline. The turtle's shell has anti-inflammatory effects and is used in treating conditions caused by yin and blood deficiency. Turtle blood and glands also possess medicinal benefits.
To ensure successful farming, understanding their living habits is crucial. Snapping Turtles can survive in water temperatures ranging from 3°C to 45°C, but they are most active between 20°C and 30°C. Growth is fastest at 28°C to 31°C. They enter hibernation when the temperature drops below 15°C and may die if exposed to temperatures below 0°C. However, they can survive winter if the temperature stays above 1°C. These turtles prefer quiet environments and are omnivorous, feeding on aquatic animals, dead organisms, plants, fruits, and flowers. In captivity, they can be fed fresh fish, shrimp, snails, insects, silkworms, livestock offal, and commercial feeds.
For rearing, ponds should be 1 to 1.5 meters deep, with 10% to 20% of the area designated as land for nesting. The pond walls should be smooth and reinforced with grout. A 40 cm layer of sand is placed on the spawning area, sloped at 45 degrees and covered with wood or foam to prevent damage. Escape barriers of 1 to 1.5 meters should be built around the pool. Small-scale breeders can use pots covered with nylon nets. New cement pools must be sterilized using bleach and soaked in superphosphate solution before introducing turtles.
Feeding and management involve careful stocking: one group per square meter (1 male + 2 females), or 3 medium-sized groups, or 5–10 hatchlings. Feeding should be done at fixed times and locations. In early spring and winter, feed once daily; during peak seasons, twice daily—mainly at 9:00 AM and 6:00 PM. Food should be provided in quantities that can be consumed within 2.5 hours. Young turtles need soft, nutritious food, while adults require a mix of animal and plant-based diets. Water should be changed every 20–50 days, with transparency maintained at 10–20 cm. Disinfection with bleach is recommended every 20–30 days.
During summer, maintain water depth at 80 cm and provide shade covering more than half the pond. Plant duckweed and grow trees around the pond. If needed, cool the water to keep it under 45°C. Breeding typically begins at 3 years of age or when turtles weigh over 1 kg. Mating occurs in April–May and September–October, with egg-laying from May to August. Females lay 2–3 clutches per year, each containing 11–50 eggs.
Incubation involves a 80 cm x 50 cm x 80 cm box with drainage holes. A 5 cm layer of coarse sand is first placed, followed by 5 cm of fine sand. Eggs are buried in the sand, covered with another 5 cm of fine sand. The incubator is checked daily, and moisture is maintained. Hatchlings emerge after 65–75 days at natural temperatures or 50–60 days at 30°C with 80–90% humidity. After hatching, they are disinfected in potassium permanganate solution before being moved to clean water tanks.
Disease prevention is straightforward if hygiene is maintained. Minor illnesses like infections, gastroenteritis, and indigestion can be treated with antibiotics, probiotics, or saline solutions. With proper care, Snapping Turtles thrive and offer both economic and nutritional value.
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