How to take the temperature of a pig
The body temperature of a pig usually refers to the temperature in the anorectal region of the pig. The specific operation is that the far end of the animal thermometer is fastened with a string of about 10ml 15cm long, and a small iron clip is fastened at the other end of the string for fixing. When taking the temperature, first shake the mercury column of the thermometer slightly below the 35 ℃ mark, apply a little oil on the thermometer, then grasp the pigtail in one hand, insert the thermometer slightly to the back of the anus, and clamp the hair above the tail root with a small iron clip. 2After 3 minutes, take out the thermometer and wipe it clean with an alcohol cotton ball. The distal end of the right hand-held thermometer is level with the eyes, so that the graduated side is facing the eyes, and the scale reached by the mercury column is the pig's body temperature.
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Green shrimp and river crab have high yield and good benefit, so it is very important to grasp the "six passes".
Green shrimp and river crab have high yield and good benefit, so it is very important to grasp the "six passes".
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On the pathological types of Duck Cholera
Duck cholera is mainly septic pathological changes, visible to the naked eye as small bleeding on the serosa and mucous membrane. There are needle-sized, gray-white, neat-edged necrotic spots on the surface of the liver; splenomegaly, with necrotic spots of varying sizes on the surface; coronary sulcus, endocardium, epicardial hemorrhage and pericardial effusion; pulmonary congestion and hemorrhage; duodenal and rectal mucosal bleeding, intra-abdominal, gastric and mesenteric fat surface bleeding. 1. The most acute type died quickly and there was no obvious pathological change in autopsy. two。 Acute acute disease
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