In recent years, white chickens have gradually become rare in the broiler retail market in our province, and there are many brown feathers, feather feathers, black feathers, red feathers, and yellow feather chickens. According to sources in the industry, the parents of the brown cock Anak parents are used as the parent, and the merchandise generations of brown shell layers such as Hassex, Isa, Roman, Hyland, Decca and other goods are used as female parent to form the red. (Yellow) feather chickens account for about 60% of the market.
This type of hybrid chicken grows at a faster rate than laying hens and is slower than fast broilers. Generally 80 to 90 days, it can grow to 2 to 2.5 kg. The feed weight ratio is 2.7 to 2.9:1. The cost of chicken production is low. 0.85 to 0.9 yuan will not lose money. In particular, their roosters grow faster than hens, and their feed utilization rate is high. Each can make a profit of six or seven yuan.
On the market there are also domestic chickens (black-bone chickens, black chickens, chickens, etc.) that have been introduced domestically. Their breeding period is more than four months. The higher the selling price, the better the benefits.
In other words, the above-mentioned chicks' brood stocks are made of 20% crude protein. Some feed mills also introduced low-protein and amino-acid balance materials, and the crude protein was 19%, which was the best economic benefit.
However, there are breeders who prefer high-protein diets and suffer a major loss. The author last year saw 5 cases of gout caused by feeding high-protein diets. Of these, 3 were broiler specialists who had customized 22% of crude protein feed, in order to have a good sale with the addition of Blush and lutein; 1 case was to buy back 21% of the crude protein from the broodstock, and the chicks had eaten less. Adding 3% of the fishmeal to make the crude protein reach 22.5%; 1 case is due to the sale of the chicks, the rest of the broodstock, and 32% of the feed fed with 21% crude protein.
Symptoms of diseased birds are generally the same: at the beginning of the disease, the chickens have diarrhoea, followed by loss of appetite, apathy, fear of cold beating, purple crown, loose feathers, white lime-like excreta, loose anus, and weak contraction. Gradually thin, dry feet. The amount of drinking water continues to increase as the condition progresses, reaching a maximum of 5 times the normal amount. The mortality rate was 3.8% to 5.2%.
Anatomy of the kidney, heart, liver, bladder, mesentery, peritoneal serosal surface is covered with lime-like urate, sometimes forming a white film. Some chickens also have urate lesions in the knee joint, tracheal ring mucosa, and glandular gastric mucosa. Check the feed, all in the effective period, no fever, no mildew. The chickens were all treated with kidney-type infectious bronchitis and immunization with Bursal bursal vaccine. These two diseases did not occur and white penetrosis. Recently, sulfonamides and aminoguanidines were not used. Did not break drinking water.
The initial diagnosis was gout caused by high protein diets. After the feed testing proved: calcium, phosphorus, salt content are qualified, does not contain melamine, urea and other non-protein nitrogen.
Start the treatment immediately: stop feeding the original high-protein feed and feed the corn meal instead. For every 100 kg of corn flour, mix 2 kg of glucose, 50 grams of baking soda, 150 grams of salt, 30 grams of multi-dimensional broilers, 100 grams of concentrated cod liver oil, and feed 3 to 7 days. Two households also added kidney medicine as drinking water.
The above 5 cases of gout description: It is wise to select the corresponding feed according to the breed and age of the chicken. Blindly pursuing a high-protein diet will overwhelm the chicken's internal organs and cause heavy losses. The chicken farmer should pay attention to avoid it.
Transglutaminase (TG) is an enzyme which can catalyze the reaction of transamination. It catalyzes the L-Lysine`s r-aroylamino-hydroxybutyrate binding to the glutamic acid`s. So the covalent crosslinking among the proteins or peptides is happened and the polymer of covalent compounds is formed. Glutamine Transaminase is easy to handle and can be applied to many kinds of meat products, such as ham, meatball, sausage, etc. If you want to know more about Transglutaminase For Meat, please click the products details to view parameters, pictures and other information.
Transglutaminase For Cold Cut Meat
cold cut meat
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