What are the indicators to measure the slaughtering traits (meat traits) of laying hens
Slaughtering traits are mainly aimed at meat chickens and egg-meat chickens. In order to comprehensively evaluate their meat performance and make the determination accurate enough, carcass anatomical segmentation is widely used to evaluate meat quality at home and abroad. This paper introduces some suggestions on meat and poultry slaughtering determination put forward by Guangdong Institute of Poultry Science, Beijing Agricultural University and Animal Husbandry Institute of Chinese Academy of Agricultural Sciences in 1984 according to the requirements of the National Poultry breeding Committee and the China Poultry Research Society. in order to provide guidance for production practice.
The order and requirements of slaughtering anatomy are as follows: live weight before slaughter, body size measurement (in vivo), blood-killing weight, carcass weight, skin color identification, semi-eviscerated weight, full eviscerated weight and so on.
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Attention should be paid to the prevention and treatment of shrimp liver necrosis in high temperature season.
Attention should be paid to the prevention and treatment of shrimp liver necrosis in high temperature season.
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How to treat the red water in shrimp ponds: a successful example of redness treatment in shrimp ponds
Successful examples of red treatment of shrimp ponds, how to deal with red water in shrimp ponds, Chen Boss, a farmer in Caomen, Dongtai, northern Jiangsu, with a pond mouth area of 6 mu (Penaeus vannamei), 1 meter deep, the bottom is black, the water is red, and there are many foams in the downwind. Prawns often swim in the pond.
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