Scientific breeding method of commercial hare
The hare is a good project newly developed by the special breeding industry to get rich. The domesticated hare has changed its original living habits, which is similar to that of ordinary rabbits. it not only maintains the original game characteristics of the hare, but also doubles the meat production rate. How to raise the hare well and ensure the high income? it is directly related to feeding management and forage nutrition. Therefore, attention must be paid to the feeding and management of commercial rabbits and the prevention and control of diseases, and scientific feeding methods should be adopted to feed the rabbits.
The main results are as follows: (1) the diet for commercial rabbits should be based on green roughage and supplemented with appropriate amount of concentrate, and the green roughage should be mixed in various ways to keep fresh, tender and clean. Formula feed requires comprehensive nutrition and a variety of combinations, with a protein content of 16% Murray 18%, fat 2% Murray 3%, crude fiber 12% Murray 13%, and adequate drinking water. Concentrate was fed twice a day, green roughage 3Mel was fed for 4 times, and short-term fattening was carried out before slaughter for 20 days, which was beneficial to fat gain, improve skin quality and improve hare meat quality.
(2) after the commercial rabbits were weaned, all the male rabbits were castrated and raised in groups according to their size and strength. There are 5 rabbits per square meter in each cage, in order to avoid fighting and biting.
(3) strengthen hygiene management, clean the cage regularly, clean up feces, urine and other dirt in time, keep clean, dry and environmental hygiene, avoid polluting the fur, and ensure that the whole body of the hare is clean and bright.
(4) strict prevention of diseases according to routine epidemic prevention and injection, regular disinfection of cages, with emphasis on preventing scabies, subcutaneous abscess, dermatitis, mildew, rabbit lice and other diseases that invade fur, and timely isolation and treatment when found.
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Techniques of raising and managing beef cattle in winter
In winter, cattle are in a state of feed consumption, and the feed utilization rate and parting rate are very low, thus forming a vicious circle of satiety in summer, fat in autumn, thin in winter and fatigue in autumn. Cattle can lose up to 25% and 30% in one winter. In order to solve this problem, the following technical measures should be taken.
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The knack of improving the meat yield of meat rabbits
Commercial meat rabbits are generally produced with weaned rabbits (about 30 days old). After short-term fattening (that is, young rabbits are fattened), their body weight is increased from about 0.5 kg to 2.5 kg, in order to produce more rabbit meat. The production of commercial meat rabbits must not only look at the final output, but also
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