Treatment of lees poisoning in pigs
With the rise of small liquor factories in rural areas, more and more farmers feed pigs with distiller's grains, but this method of saving feed and increasing benefits, such as improper feeding, will lead to poisoning.
The main results are as follows: 1. The cause of poisoning: the content of crude protein, crude fiber, crude fat and crude ash of distiller's grains is higher, but there is more phosphorus, less calcium and a small amount of alcohol. The ethanol and fusel oil (toxic) content in the long-stored distiller's grains is higher, and the toxicity of both is enhanced, which is irritating and narcotic.
2. Symptoms: vomiting foamy content, constipation followed by dysentery, depression, loss of appetite, skin rash, dermatitis or skin necrosis, conjunctival flush, hyperemia, mania, unstable gait, dyspnea, loss of consciousness and dilated pupils. The body temperature was 40 ℃ and the heartbeat was 100 beats per minute. Miscarriage, stillbirth or weak fetus of sows, hairless aborted piglets, dysentery of piglets, constipation can also occur if fed too much. Autopsy showed pulmonary congestion, edema, gastrointestinal mucosal congestion, renal bleeding swelling and brittleness.
3. Prevention and control: the daily feed amount of ⑴ lees does not exceed 30% of the diet, 20-25% is suitable, sows do not exceed 15%, piglets do not exceed 8%. At the same time, feed corn, bean cake, wheat bran and fine bran, etc., and feed more green feed. The alcohol concentration of fresh lees is high, 0.5-1% quicklime can be added to reduce acidity and increase palatability. Stop feeding lees immediately when ⑵ is poisoned, and drive the pigs to rest in a house with dim light. Do not use sedatives or anesthetics. ⑶ was given a large amount of strong tea, sugar water or 10% lysu water to lavage the stomach, followed by 25% glucose and 10% calcium chloride.
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Relationship between Feed and Pig Yellow Fat Meat
Yellow fat meat, also known as yellow meat, refers to pork carcass fat is brown or yellow, viscera normal no change, no peculiar smell, generally considered to be caused by feed. Yellow fat meat is different from jaundiced meat, which is caused by disease and blocked bile excretion. Jaundiced meat is yellow not only in fat, but also in skin, mucosa, joint capsule fluid, tissue fluid, vascular intima, serosa, tendons and so on. The yellow flesh becomes lighter or disappears after hanging for 24 hours, while the yellow color of the jaundiced meat does not fade. Yellow fat meat was fed to pigs with fish meal and cod liver oil.
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