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The meat sucker is a genus of birds, geese, and ducks. It is also known as the duck duck and musk duck. The duck is native to the forests of South America and the United States and the tropics. Domestication time is relatively early, and southern China has been breeding for many years. The body of the meat carcasses is stronger and more powerful than the domestic ducks, and its body length and breadth are slightly flat. It is horizontal to the ground. There are red or reddish-skinned melanomas around the base and around the eyes of the beak. Male ducks are more developed than female ducks. There are significant differences in body size and body weight between male and female ducks. Adult ducks have a maximum body weight of 5 kilograms and female ducks of 2-3 kilograms. The meat carcass is resistant to rough feeding, has low feed consumption, and has high feed remuneration. It can be kept in captivity or in stocking, and is mostly fed by grazing combined with a house feeding method. 1 The meat pupa within 3 weeks of the brooding period is the brooding period, and it is also the most delicate period of the entire breeding period. In the brooding period, we must first do a good job of insulation work, generally using artificial temperature or natural insulation. Temperature: 1 week old 34°C; 2 weeks old 30°C; 3 weeks old 26°C; 4 weeks old 22°C. Schwein must adjust according to the behavior and distribution of ducklings, and it is generally advisable to evenly distribute the ducks without stacking. If the ducklings are piled up, the brooding temperature is low. If the ducklings stay away from heat and breathe, the increase in diversion indicates that the brooding temperature is high. The ducklings should divert water and feed as soon as possible within 24 hours. The diversion of the ducklings is generally 20-25 °C, and diurnal water is added with multidimensional glucose to prevent the bacterial diseases of antibiotics for 3 days. At least once a day, clean the water diverter with clean water to ensure that the water diverter has clean drinking water. Normally, the water supply will start after 1-2 hours. 1 to 5 days of age using fine particles, diameter of 2-3 mm, (family chicks, ducklings feed can be) evenly spread the feed on the tray, to feed less, eat more freely. After the ducklings arrive at the scene, the breeder must carefully observe the status of the ducks, pick out the disabled and weak ducklings according to their activities, drinking water, and feeding conditions, and raise the ducklings until they are restored to health. Brooders generally do not require ventilation. In order to prevent the ducks from scratching each other when fighting in the ducks, some duck farms break off the toes. 2 The breeding period is from 3 weeks to the slaughter period. This stage is the critical period for the production of meat carcasses. The quality of the breeding period directly affects the future production efficiency. The focus of this issue is to promote the rapid growth of meat carcasses and maintain a good degree of uniformity in order to obtain better economic benefits. First of all, the ducks should be reared in groups, with about 200 per bar, 3-4 per square meter, and the male and female ducks should be raised separately. For weak ducklings, they should be singled out separately. Always clean the duck house and keep the duck house clean and dry. At this stage, the duck's digestive ability is enhanced, the feed intake is large, and the crude feed is tolerated. The full-price feed supply should be increased, and green feed should also be added. About 3.5 kilograms of ducks will be fattened and 2 kilograms of ducks will be available. Due to the growth of feathers in the tail and back of ducklings at the age of 4 to 5 weeks and the growth of wing feathers at the age of 6 to 7 weeks, the occurrence of feather pecking occurs at this stage. There are so-called dry ducks in meat dumplings. Large groups of breeders can only use artificial pools or basins for drinking, but they must pay attention to clean drinking water and continuous supply. 3 Prevention of common diseases Meat carp has strong resistance to diseases, but with the rapid development of duck raising industry, the degree of intensification is getting higher and higher, and many duck infectious diseases are widely spread among duck farms and farmers. It has brought great harm to the breeding of meat carcasses. Therefore, the prevention and treatment of diseases is also very important in the breeding of meat carcasses. In the prevention and control of diseases, we must always implement the principle of "prevention first, prevention combined with prevention, and prevention against treatment", establish a strict health system, and take comprehensive preventive measures. First of all, we must introduce the good ducklings to ensure that they are kept healthy. At the same time, we must do a good job in the sanitation of the barn, reduce the chances of bacterial reproduction and infection, and strengthen the feeding and management to enhance the disease resistance of ducks. It is even more important. It is necessary to establish a scientific epidemic prevention system and improve the immunity of ducks.