The nutritional function of protein in Pigs
Protein is the material basis of all life. Protein is the main component of all cells, accounting for 15%-21% of the body. The muscles, nerves, connective tissue and blood in the body are all based on protein. The hairs, horns, feathers and hooves on the surface of the animal body are composed of keratin. Enzymes, hormones, antibodies and products such as milk, meat, eggs and hair all have protein components.
Proteins in animal organs and tissues are constantly updated in the process of metabolism. According to research, half of the protein in the body is updated in 6 to 7 months. So even recreational livestock need to supply protein. To provide energy. When the heat supplied by fats and carbohydrates is insufficient, proteins are decomposed and oxidized to release heat to replenish energy. In addition, excess protein can be stored in liver, muscle and so on. The nitrogen-free part can also be converted into fat by deamination and stored in case of insufficient heat energy in the feed.
When protein is insufficient in feed, neither fat nor carbohydrates can replace the nutritional role of protein. The general manifestations are stunted growth, weight loss, abnormal estrus in sows, fetal dysplasia, stillbirth, thinness of newborn piglets, decreased lactation and so on. On the other hand, the number of sperm and semen quality decreased in boars, which affected the conception rate. Too much protein in feed also has adverse effects, which not only increases feed costs and causes unnecessary waste, but also causes metabolic disorders and protein poisoning after long-term feeding. Therefore, reasonable protein levels should be supplied according to different developmental stages and physiological states of pigs.
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Common diseases of geese
1 Infectious disease 1.1 Gosling plague is an acute septic infectious disease of goslings. Suffering from the goose depressed spirit, loss of appetite, severe dysentery, and sometimes neurological symptoms. The disease mainly affects 4-and 20-day-old goslings. At the initial stage of the disease, loss of appetite, mental malaise, necking, fluffy feathers, solitude and difficulty in walking; then loss of appetite, severe dysentery, discharge of sparse feces mixed with air bubbles or yellowish-white or yellowish-green water; increase of nasal secretions, shaking of the head, fluid swinging out of the mouth, beak and webbed cyanosis. Prevention is mainly disinfection.
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Why salt in chicken food?
Chlorine and sodium elements are present in the body fluids, soft tissues and eggs of chickens, which maintain the acid-base balance of chickens, maintain the balance between osmotic pressure between cells and blood, and maintain the moisture content of chicken tissues. In addition, it is also a raw material for the formation of gastric juice and gastric acid, which can promote the activity of digestive enzymes and play a major role in the digestion and absorption of fat and protein. Salt can improve the palatability of diet, stimulate appetite and improve feed utilization. Therefore, salt is both an essential nutrient and a flavoring crystal. If the chicken's diet is insufficient in salt, it will cause
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