Meat turkey has the characteristics of fast growth, good meat quality and high meat production efficiency. It is the most highly-productive meat poultry species in poultry production. Meat turkey contains up to 30% to 35% protein (35% breast meat. 30% of leg meat, also has the unique flavor of forest wild birds. Its utilization of feed protein is higher than that of broiler chickens, generally up to 25%, and broiler chickens are only 15% to 20%. In addition, the moisture content of commodity turkey meat is generally between 56% and 58%, which is nearly 10% lower than that of 66%~67% of broiler chicken. Therefore, turkey is one of the very promising special meat birds.
Meat production is divided into brooding and fattening stages. The brooding stage is 1 to 8 weeks old, and the fattening stage is 9 weeks old to market. Now we will introduce the feeding and management technology for meat commodity turkeys as follows.
1 Meat Products Management during the turkey brooding period 1.1 Disinfection of the environment and utensils: Inoculation and immersion disinfection of the turkey's pens, environment and utensils should be carried out a week before hatchlings. Two days before hatching, potassium permanganate and formalin were used to fumigate the wall and air of the house in a ratio of 1:2.
1.2 Temperature: Freshly-stuffed meat commodity turkeys have inadequate thermoregulatory functions and have poor resistance to cold outside. Therefore, it is important to provide suitable temperatures for young turkeys. For brooding brooding production sites, brooding The temperature in the room should be kept above 20°C, and the temperature in the brooding larvae should be maintained at 38°C for the first two days. For brooding without brooding umbrellas, the indoor temperature should be controlled at 30-35°C and then decreased by 2-3°C per week with age until it is the same as room temperature. When the chicks just entered the brooding room, if the chicks were found to be constantly opening their mouths, indicating that the indoor temperature was high, the windows should be opened appropriately to reduce the temperature or reduce the heat supply. If the chicks huddled together and kept calling, the temperature was low. , should try to warm up and keep warm.
1.3 Light management techniques: Meat commodity turkeys require 24 hours of continuous light for the first two days of the first week, and thereafter reduce to 22 hours. After a week of age, turkeys can be reduced to 20 hours, and after 6 weeks of age, they are reduced to 14 hours. In order to avoid the meat commodity turkeys squeezing each other at night, it is best to order a night light of 3 to 5 W at night, light intensity: in the first 3 days due to the poor vision of the young turkey, apply a lamp of about 50 W, 4 to 14 The age is reduced to 25W and can be reduced to 10W later.
1.4 Stocking density: The stocking density of meat commodity turkeys is generally 1, 2, 3, 4, 5, 6, 7, 8, and 9 weeks of age, with 30, 20, 10, 10, 10 per square meter respectively. 10, 6 ~ 7, 6 ~ 7, 4 ~ 6. Meat commodity turkeys require the litter to be clean, dry, and soft on the ground to ensure that the meat turkey has the fastest growth rate.
1.5 Provide sufficient feeding and drinking position: during the brooding period, the position of feeding and drinking water per turkey should be ensured, and the height of the bucket and the drinking fountain should be constantly adjusted as the age of the chicken increases, so that it can always keep the level with the chicken. Qi or slightly higher. Due to the high stocking density of young turkeys for meat, it is required to have sufficient food troughs and drinking fountains, and it needs to be evenly distributed; generally, one barrel and one drinker are used for every 35 weeks for 1 week old; 2 to 4 weeks Age buckets are 7 to 10 cm above the ground, each turkey is 5 to 6 cm in the feed trough or bucket, 1.5 cm in the drinking fountain or sink; 5 to 8 weeks old troughs are 12 to 20 cm in height from the ground, and each turkey accounts for The trough or bucket 8cm, accounting for 2 ~ 2.5cm drinking fountains or sinks.
2 Feeding and management of meat commodity turkeys The main management and fattening stage of turkeys should strengthen feed management, enable turkeys to grow rapidly and increase weight, improve meat quality, increase commodity grade, feed high-energy feed, control light, reduce movement, etc. Measures to achieve fattening purposes.
2.1 Nutritional requirements and feed formulation for meat turkeys during the fattening phase. At this stage, attention should be paid to raising the energy level and reducing the protein content. The level of metabolic energy in the feed should be within the range of 12.3 MJ/kg to 13.9 MJ/kg, and the protein should be From 22% to 16%, the amount of calcium used was between 1.14% and 0.55%, the ratio of calcium and available phosphorus was 2:1, and the salt was 0.25%. The feed formulation for meat turkeys during the fattening stage is as follows: 9 to 12 weeks old feed formulation: corn 56.44%, soybean meal 36.99%, fish meal 2%, vegetable oil 0.7%, calcium carbonate (stone powder) 1.09%, calcium hydrogen phosphate 2.55%, Sodium chloride 0.23%. 13 to 16 weeks old feed formulation: corn 70.54%, soybean meal 24.34%, fish meal 3.81%, calcium carbonate (stone powder) 1.08%, sodium chloride 0.22%. 17 to 20 weeks old feed formula: 77.61% of corn, 18.11% of soybean meal, 3.12% of fish meal, 0.94% of calcium carbonate (stone meal), and 0.26% of sodium chloride. In addition, each ton of feed plus poultry with a variety of vitamins 300 ~ 400g, trace additives used in poultry according to the amount of chicken 2 to 3 times. In a production site without a feed processing facility, the chicken can be bought for feeding with concentrate and corn. 9 to 14 weeks old concentrates used 35%, maize used 65%, 15 to 20 weeks old concentrate used 25%, corn used 75%. Whether you are preparing your own feed or you are buying concentrates and corn, feed the turkey once a week with sand 4 to 6 cm in diameter.
2.2 Lighting control of meat commodity turkeys during the finishing phase The light intensity during the fattening stage should be lower, allowing the turkey to be less active, rest on full food, and low light intensity to reduce lice. In a closed house with good conditions, intermittent light may be used, ie, a one-hour light and a three-hour dark light cycle. In this way, a total of 6 hours of light was taken in 1 day. Since turkeys are resting most of the time, turkeys grow fast and feed efficiency is high.
2.3 Pay attention to ventilation, keep house dry As the body weight of turkey increases, the oxygen needed increases, and the excrement, water vapor and carbon dioxide that are discharged also increase. The house is easy to be dirty and humid, so pay attention to ventilation, especially in summer ventilation. From the cooling effect of sunstroke.
2.4 Pay attention to disease prevention and control Because of the high density of meat turkeys, chickens are most prone to coccidiosis if ventilation is poor or the weather is wet and humid. In addition, turkeys of this age are also prone to blackhead disease and fowlpox. Therefore, regular disinfection and regular use of medications should be paid attention to in order to do a good job in disease prevention and control.
Meat production is divided into brooding and fattening stages. The brooding stage is 1 to 8 weeks old, and the fattening stage is 9 weeks old to market. Now we will introduce the feeding and management technology for meat commodity turkeys as follows.
1 Meat Products Management during the turkey brooding period 1.1 Disinfection of the environment and utensils: Inoculation and immersion disinfection of the turkey's pens, environment and utensils should be carried out a week before hatchlings. Two days before hatching, potassium permanganate and formalin were used to fumigate the wall and air of the house in a ratio of 1:2.
1.2 Temperature: Freshly-stuffed meat commodity turkeys have inadequate thermoregulatory functions and have poor resistance to cold outside. Therefore, it is important to provide suitable temperatures for young turkeys. For brooding brooding production sites, brooding The temperature in the room should be kept above 20°C, and the temperature in the brooding larvae should be maintained at 38°C for the first two days. For brooding without brooding umbrellas, the indoor temperature should be controlled at 30-35°C and then decreased by 2-3°C per week with age until it is the same as room temperature. When the chicks just entered the brooding room, if the chicks were found to be constantly opening their mouths, indicating that the indoor temperature was high, the windows should be opened appropriately to reduce the temperature or reduce the heat supply. If the chicks huddled together and kept calling, the temperature was low. , should try to warm up and keep warm.
1.3 Light management techniques: Meat commodity turkeys require 24 hours of continuous light for the first two days of the first week, and thereafter reduce to 22 hours. After a week of age, turkeys can be reduced to 20 hours, and after 6 weeks of age, they are reduced to 14 hours. In order to avoid the meat commodity turkeys squeezing each other at night, it is best to order a night light of 3 to 5 W at night, light intensity: in the first 3 days due to the poor vision of the young turkey, apply a lamp of about 50 W, 4 to 14 The age is reduced to 25W and can be reduced to 10W later.
1.4 Stocking density: The stocking density of meat commodity turkeys is generally 1, 2, 3, 4, 5, 6, 7, 8, and 9 weeks of age, with 30, 20, 10, 10, 10 per square meter respectively. 10, 6 ~ 7, 6 ~ 7, 4 ~ 6. Meat commodity turkeys require the litter to be clean, dry, and soft on the ground to ensure that the meat turkey has the fastest growth rate.
1.5 Provide sufficient feeding and drinking position: during the brooding period, the position of feeding and drinking water per turkey should be ensured, and the height of the bucket and the drinking fountain should be constantly adjusted as the age of the chicken increases, so that it can always keep the level with the chicken. Qi or slightly higher. Due to the high stocking density of young turkeys for meat, it is required to have sufficient food troughs and drinking fountains, and it needs to be evenly distributed; generally, one barrel and one drinker are used for every 35 weeks for 1 week old; 2 to 4 weeks Age buckets are 7 to 10 cm above the ground, each turkey is 5 to 6 cm in the feed trough or bucket, 1.5 cm in the drinking fountain or sink; 5 to 8 weeks old troughs are 12 to 20 cm in height from the ground, and each turkey accounts for The trough or bucket 8cm, accounting for 2 ~ 2.5cm drinking fountains or sinks.
2 Feeding and management of meat commodity turkeys The main management and fattening stage of turkeys should strengthen feed management, enable turkeys to grow rapidly and increase weight, improve meat quality, increase commodity grade, feed high-energy feed, control light, reduce movement, etc. Measures to achieve fattening purposes.
2.1 Nutritional requirements and feed formulation for meat turkeys during the fattening phase. At this stage, attention should be paid to raising the energy level and reducing the protein content. The level of metabolic energy in the feed should be within the range of 12.3 MJ/kg to 13.9 MJ/kg, and the protein should be From 22% to 16%, the amount of calcium used was between 1.14% and 0.55%, the ratio of calcium and available phosphorus was 2:1, and the salt was 0.25%. The feed formulation for meat turkeys during the fattening stage is as follows: 9 to 12 weeks old feed formulation: corn 56.44%, soybean meal 36.99%, fish meal 2%, vegetable oil 0.7%, calcium carbonate (stone powder) 1.09%, calcium hydrogen phosphate 2.55%, Sodium chloride 0.23%. 13 to 16 weeks old feed formulation: corn 70.54%, soybean meal 24.34%, fish meal 3.81%, calcium carbonate (stone powder) 1.08%, sodium chloride 0.22%. 17 to 20 weeks old feed formula: 77.61% of corn, 18.11% of soybean meal, 3.12% of fish meal, 0.94% of calcium carbonate (stone meal), and 0.26% of sodium chloride. In addition, each ton of feed plus poultry with a variety of vitamins 300 ~ 400g, trace additives used in poultry according to the amount of chicken 2 to 3 times. In a production site without a feed processing facility, the chicken can be bought for feeding with concentrate and corn. 9 to 14 weeks old concentrates used 35%, maize used 65%, 15 to 20 weeks old concentrate used 25%, corn used 75%. Whether you are preparing your own feed or you are buying concentrates and corn, feed the turkey once a week with sand 4 to 6 cm in diameter.
2.2 Lighting control of meat commodity turkeys during the finishing phase The light intensity during the fattening stage should be lower, allowing the turkey to be less active, rest on full food, and low light intensity to reduce lice. In a closed house with good conditions, intermittent light may be used, ie, a one-hour light and a three-hour dark light cycle. In this way, a total of 6 hours of light was taken in 1 day. Since turkeys are resting most of the time, turkeys grow fast and feed efficiency is high.
2.3 Pay attention to ventilation, keep house dry As the body weight of turkey increases, the oxygen needed increases, and the excrement, water vapor and carbon dioxide that are discharged also increase. The house is easy to be dirty and humid, so pay attention to ventilation, especially in summer ventilation. From the cooling effect of sunstroke.
2.4 Pay attention to disease prevention and control Because of the high density of meat turkeys, chickens are most prone to coccidiosis if ventilation is poor or the weather is wet and humid. In addition, turkeys of this age are also prone to blackhead disease and fowlpox. Therefore, regular disinfection and regular use of medications should be paid attention to in order to do a good job in disease prevention and control.
This product can effectively remove the callus of the foot,and tender the skin of foot.
[Use cycle]
It is recommended to use it once in three months, 5-7 days after the general use begins peeling, 1-2 weeks peeling, please be patient, do not tear; use
Once you can solve the problem of dead skin;
Because each person's foot keratotic distribution location, thickness, how many different, so the number of peeling, the speed varies from person to person, and some large pieces
Leather, some small pieces of skin, these are all normal;
[Precautions]
1, pregnant or lactating, skin injury, wounds or swelling, inflammation and other anomalies may not use this product; sensitive skin with caution;
2, to start if there is a slight tingling, itchy, dry hair, wrinkles and other discomfort, is a normal phenomenon;
3, peeling process, do not use hand tear, otherwise it will take away the soft skin,
4, the skin is not suitable for use during the process, please suspend use;
5, stored in a cool dry place and children can not touch the place;
6, please use immediately after opening.
[Storage] Should be placed in a dry, dark place to save.
[Shelf life] 2 years
[Executive Standard] Q / 23HDHF 05-2015
[Manufacturer] Hebei Houde Han Fang Medical Devices Co., Ltd.
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Hebei Houde Hanfang Medical Devices Co., LTD. , http://www.hodafhealth.com