Techniques required for raising organic pheasants

Organic pheasant breeding technology is relatively complex, need to master hatching, embryonic heat preservation, pecking, egg, herd, feeding and other techniques, need to have full-time personnel in charge. Especially hatching technology. The following is to introduce that you should have the skills to raise organic pheasants:

The eggs officially began to hatch. The temperature of breeding eggs is generally low during storage. In order to restore the temperature in the machine quickly after laying eggs, the egg rack with a plate is pushed to the hatchery about 12 hours before hatching for pre-temperature. Hatching temperature, humidity, ventilation and turning eggs are always controlled in the best range. Whether the temperature in the henhouse is suitable or not within 3 weeks is the key to the success or failure of brooding work. The optimum temperature for chicks just out of shell is 34-36 ℃, and then decreases by 2-3 ℃ per week to 21 ℃, and remains at room temperature after 6 weeks; whether the temperature in the henhouse is suitable to observe the performance of chickens, too cold chickens gather together, too hot chickens gasp, and the spirit is lively at the suitable temperature. Put the frail, short, unstable stand into a small group, give special care, closer to the heat source. Organic pheasant pecking disease refers to pheasants pecking at each other's individual parts of the body, including anus pecking, hair pecking, head pecking, egg pecking and so on. This disease is not only easy to occur in pheasants, but also in other birds. It is a common and serious disease in poultry breeding. The main cause of the disease is the lack of calcium in feed. Raising organic pheasants can be suitable for large groups of breeding environment. Pheasant has high economic value, tender and delicious meat, strong game and high protein content. The economic benefits of raising organic pheasants with the above techniques must be considerable.