Prepare for pre-breeding
1. Conduct a comprehensive inspection and repair of the greenhouse to ensure that it is airtight and leak-proof. Shed curtains are prepared on the roof for insulation and hot summer days to prevent direct sunlight.
2. Remove all the vegetable stalks that have been harvested from the greenhouse. Level and compact the stalks. Spread 3 to 5 cm thick mat grass. Bamboo crickets and plastic films were used to make 20 brood huts spaced at a corner of the shed by 6 m2, and a 5 cm thick sawdust was spread on the shed floor for early brooding.
3. On the north side of the shed body, a 0.8 to 1m wide corridor is separated by a nylon net to facilitate feeding and management. The entire breeding greenhouse is divided into a number of plots, each plot 80m2 ~ 100m2, the appropriate amount of hanging buckets and drinkers, placed in advance uniform.
4, the barrels, drinking fountains and other feeding utensils scrub clean with a disinfectant, and then wash with water. 10 days before entering the chicken, the greenhouse was sterilized and sterilized. The first three days were followed by the use of a highly effective disinfectant for strict spray disinfection and adequate preparation.
Strengthen feeding management
Do well ventilation. Make full use of the insulation properties of a warm winter plastic greenhouse. The temperature in the early period is relatively low, and it should be used from 8:00 am to 5:00 pm in sunny days. The straw curtains should be lifted to increase the temperature of the shed, and the rest of the time be covered with double-layer straw curtain insulation to keep the shed temperature above 25°C. In the summer, the plastic film on the south side of the shed body can be rolled up and replaced with a nylon mesh, and the vent holes in the north wall can also be opened to form air convection, which has the effect of cooling and cooling.
humidity. The relative humidity in the brood room should be maintained between 60% and 70%. Humidity or too little humidity can affect the growth and development of the chicks. During the rearing of broilers, the litter should be kept dry.
illumination. From the youngest to the seventh day, 24-hour light was used. Starting from the 8th day, all natural lighting is used and no lights are turned on at night to ensure that the chickens have enough rest time.
Strict prevention and control of disease
1. According to the epidemic situation of the local epidemic and the immunization program provided by the hatchery, the vaccines produced by the regular manufacturers are used, and the immunizations are carried out in sufficient time as required.
2, broiler chickens are raised on the ground, and they are often exposed to litter and are prone to coccidiosis. Therefore, several kinds of highly effective anticoccidial drugs should be selected and added at regular intervals to prevent coccidia.
3, choose 2 to 3 kinds of disinfection drugs, alternating use, regular chicken disinfection.
A magnetic stirrer or magnetic mixer is a laboratory device that employs a rotating magnetic field to cause a stir bar (or flea) immersed in a liquid to spin very quickly, thus stirring it. The rotating field may be created either by a rotating magnet or a set of stationary electromagnets, placed beneath the vessel with the liquid.
Magnetic stirrers are often used in chemistry and biology, where they can be used inside hermetically closed vessels or systems, without the need for complicated rotary seals. They are preferred over gear-driven motorized stirrers because they are quieter, more efficient, and have no moving external parts to break or wear out (other than the simple bar magnet itself). Magnetic stir bars work well in glass vessels commonly used for chemical reactions, as glass does not appreciably affect a magnetic field. The limited size of the bar means that magnetic stirrers can only be used for relatively small experiments, of 4 liters or less. Stir bars also have difficulty in dealing with viscous liquids or thick suspensions. For larger volumes or more viscous liquids, some sort of mechanical stirring is typically needed.
Because of its small size, a stirring bar is more easily cleaned and sterilized than other stirring devices. They do not require lubricants which could contaminate the reaction vessel and the product. Magnetic stirrers may also include a hot plate or some other means for heating the liquid.
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