Experience in breeding and management of meat partridges

The main source of meat partridges: young partridges hatched by newborn eggs (eggs within a week of the first laying). Generally only do commercial partridge breeding; 1-week-old and 2-week-old choice of partridges, selected unqualified female partridges and redundant male partridges; when the supply of partridges has been saturated, surplus partridges can be raised as meat chicks.

Feeding characteristics: raising commercial meat partridges, according to different provenances, adopt different feeding methods and treatment methods. The eliminated partridges should not extend the breeding period, but should be treated as commercial meat partridges immediately. 1-week-old eliminated partridges, it is appropriate to use partridge or small partridge materials, cage to 15 weeks old, and then sold. The breeding of meat partridges should be based on promoting rapid growth, increasing feed conversion rate, shortening feeding period and obtaining the highest qualified rate of goods.

Raising in the same cage: commercial meat partridges, from shelling to sale, should be raised in the same cage to be sold.

Feed: from shell to week age, feed the chicks; from the age of week to sale, feed the fish feed.

Feeding times: feed fully or 5 times a day, that is, in the morning, afternoon and evening.

Light: provide all-day light within the week age, and 2 hours after the week age. The light intensity is 3 watts per square meter.

Temperature: different growth stages require different temperatures.

Humidity: indoor relative humidity is 42C.

Density: cage net breeding, can use single-layer cage, double-layer cage or three-layer cage, the size of the cage is 166 cm 646 cm 636 cm. Four young partridges can be raised in each cage from shelling to sale.

Drinking water: continuous supply of adequate and clean drinking water. During the week, add 4 grams of multivitamin to 166 liters of water; 3, every week, feed 6-612 potassium permanganate water once a day to provide clean water; after the age of the week to sell, feed oxytetracycline water once a day, continue to supply clean water. The size requirements of the food trough and sink are the same as those during the rearing period, and the sink should be cleaned and disinfected once a day.

Clean: 16 centimeters away from the bottom of the cage is equipped with a dung-bearing plate, which is not only sanitary, but also can play the role of heat preservation. The feces were cleaned 13 times a week during the week, and 3 times a week thereafter.

Ventilation: according to the change of the weather, open the window properly, how big and how long the window should be opened, and the time should be increased and extended with the daily growth of partridges.

Reduce stress factors: try to reduce and avoid all kinds of interference factors to partridges, including dirty air, inappropriate temperature and humidity, excessive light, irritating smell, noise and noise, irregular impact sound, collision sound, excessive medicine, injection, catching partridges, never seeing foreign bodies, etc., these factors will make partridges have fear, affect appetite, and thus affect growth and weight. Adhere to the "all-in-all-out" system: commercial meat partridges must strictly implement the "full-in-all-out" system. Every time partridges of the same age are sold, they should be cleared out within a week, and individual slow-growing partridges are never allowed to be reared together.

The most suitable age for selling partridges: when the average weight of partridges reaches 6-8 kg, it is the most suitable age for selling partridges, when partridges grow fastest and get the highest feed reward. At the age of 1 week, the average body weight of partridges is 6-8 kg, and the feed consumption is about kg. If the feeding management is improper, it is necessary to prolong the feeding period. However, in many partridge farms in Canada and the United States, partridges are not sold until they are 15 weeks old, so that the carcass of partridges can reach 6 kg, suitable for the needs of consumers.