Simple identification of diseased pigs
1) Look at the action. Healthy pigs have a tail that wags constantly and respond quickly and sensitively to external stimuli. Healthy adult pigs eat and sleep well. If food is given, it will respond. After eating, it will lie down and sleep. In case of strangers approaching, it will stand up and shake its tail continuously. If pigs are found to be listless, sluggish, often lying on the ground, refusing to eat, stiff back, walking, head and tail drooping, etc., they are sick pigs.
2 Look at the skin. Healthy pigs have smooth and round skin and plump muscles; if pigskin is thick and hard and lacks elasticity, swelling, ulcers, erythema, rotten spots, etc. are sick manifestations.
3. Look at the hair color. Healthy pigs, hair color bright moist, if the pig hair coarse hard, lack of elasticity, messy, is the performance of sick pigs.
4. Look at the nose plate. Healthy pigs, nose plate wet sweat ball; such as pig nose plate dry without sweat, nostrils have a lot of mucus overflow, this is also the performance of sick pigs.
5 Look at the eyes. Healthy pigs, bright eyes God; if found in pigs eyes dim, red, excessive droppings is the performance of sick pigs.
6 Look at the neck. Healthy pigs, head and neck movement freely, no swelling hard phenomenon; such as pig head and neck movement is not free or? Brother Bald Silkworm: How do you plan to do this? DIV>
7 Look at the breath. Healthy pigs normally breathe 10 - 20 times per minute; if abdominal breathing is too fast or too slow, it is abnormal.
8 Look at the tail. Healthy pigs, anus clean without feces; such as pig anus and its surrounding, even tail sticky with loose feces or anal rectal prolapse or tail droop does not move, it is the performance of sick pigs.
9. Look at posture. Healthy pigs sleep on multiple sides and breathe abdominal breathing; if they sit in a dog position and breathe with their mouths open, they are sick pigs.
10 Listen to the sound. Healthy pigs, issued a loud cry; such as hoarseness, it is the performance of sick pigs.
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Processing technology of deep-fried mutton balls
From season to winter, it is the peak season for residents in northern China to consume mutton, especially the household people in Shanxi, Inner Mongolia and other places have the habit of eating whole sheep in winter. There are many ways to eat mutton, among which mutton balls are preferred by common families, but mutton balls are generally done by large enterprises in large quantities, not by small and medium-sized enterprises, and rarely by people's families. At present, the price of mutton on the market is generally high, and the production cost of pure mutton balls is high. This paper introduces a production technology of mutton balls based on mutton and supplemented by chicken. Due to the presence of chicken protein
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Modern processing of traditional salted duck
Salted duck is the favorite duck meat in Jiangsu and Zhejiang provinces of China. In recent years, it has gradually spread to all parts of the country. The traditional salted duck tastes salty. At the beginning of the development of salted duck, on the one hand, give duck meat a certain flavor, and the main purpose is to use salt to keep fresh, so the traditional salted duck has a relatively high salt content. In addition, the traditional processing method has the advantages of long production cycle, workshop production, poor sanitary conditions, no standardized and unified standards, can not guarantee the stability of product quality, and is not convenient for industrialization.
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