There is a trick to give the tortoise an injection.
According to practice, the technical staff of Longtouge Amphibious and Reptile Research Institute in Haining City, Zhejiang Province summed up the unique trick of injecting turtles: for the muscles at the base of the tortoise's front and back limbs, choose a thinner and shorter needle with a depth of 0.5 cm for small turtles, 0.8 cm for medium turtles and 1.2mi 1.8 cm for big turtles.
If the injection needle is at an angle of 45 degrees with the limb, you should first pull out the tortoise limb and let it straighten. Do not choose to stick a needle in the neck so as not to injure the fascia, nerves and blood vessels. For pneumonia, hepatitis, enteritis and other diseases, the drug can be injected into its abdominal cavity if necessary, the syringe and needle should be disinfected at high temperature before injection, and the turtle body should be disinfected locally with iodine tincture.
Injection to the tortoise mouth should remove the needle, the action should be slow, let it swallow, not rapid injection, in case the drug enters the trachea, causing asphyxiation to death. Should not be injected into the muscle too much liquid, with no obvious bulge is appropriate, such as a large dose, can be divided into several injection points, so as not to cause local muscle injury.
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Technique of Flower Luohan Culture in Fish Tank
F1owerhorn is the general name of the multi-hybrid offspring of many species of Cichlaidae, mainly the parents of the genus Cichlasoma. Because of its strange appearance and bright colors, Hua Luohan was sought after by the majority of ornamental fish lovers and became a new favorite of ornamental fish in Asia within three or four years. Hua Luohan was born only 10 years ago, has been in Chinese mainland for only 5 years, and now its culture technology is introduced as follows.
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Processing method of Flavor dried Fish
Using rays, white eels, sea catfish and other fish with peculiar smell as raw materials, dried fish products with good appearance, small odor, not easy to mildew, good preservation, good surface color after heating and conditioning, strong fish smell and so on are made. The preparation method will remove the head, viscera, etc., and flavor the fish with 0.1-0.5% xylose aqueous solution (or mixed seasoning solution containing 0.1-0.5% xylose) by impregnation and other methods. Then dry products are made by drying in the sun or by hot air below 60 ℃.
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