Split chicken is sold in block form, which makes it easier for the public to buy, and also increases sales. Consumers can choose their own tastes according to their preferences.
Chicken protein content is high, and the digestibility is high, it is easy to be absorbed by the human body to take advantage of, have enhanced physical strength, strong body function. Chicken contain to human body development have important phospholipid class, is Chinese dietary structure is one of the most important sources of fats and phospholipids in chicken to malnutrition, chills, afraid of cold, fatigue, menoxenia, anemia, fatigue weakness, have a good diet. According to the Chinese medicine, chicken has the effect of nourishing qi, nourishing the spleen, nourishing the stomach and living blood.
Chicken meat is tender, tasty, and because of its lighter flavor, it can be used in various cuisines. Chicken is not only good for hot stir-fry, stewed soup, but also for cold and cold meat. Chicken has a lot of protein, and in meat, one of the highest protein meat, is a high-protein, low-fat diet.
Chicken sexual flat, warm, taste gan, in the spleen, stomach classics; It can be used to improve the quality of the marrow. It is used for the treatment of weak and weak, low deficiency, dizziness and palpitation, irregular menstruation, lack of milk, thirst, edema, urinary frequency, deafness and tinnitus. Often eating chicken stir-fried flowers can enhance the liver's detoxification function, improve immunity, and prevent colds and scurvy. Split Chicken Series,Chicken Drumsticks,Chicken Gizzard,Chicken Wings GUYUAN XINYUE FOOD CO.,LTD. , http://www.xyamin.com
Dairy cows' milk composition is greatly influenced by genetic factors. Under normal circumstances, Holstein cows' milk fat percentage is about 3.7%, and heritability is as high as 55%. In the process of breed improvement, the milk production of dairy cows should be taken into account and the choice of physical and chemical indicators of milk should be taken into account.
Jiaonan City has always attached great importance to the improvement of cow breeds, selected core groups in dairy farms throughout the region, and formulated specific breeding programs. For dairy cows with low milk fat percentage, try to select bull jelly that can increase milk fat percentage for breeding. . After testing, we found that the milk production rate was significantly improved and the milk fat percentage was improved accordingly in the pastures that were developed after the breeding of the “12513†and “12510†bulls of the Shanghai Cow Breeding Center.
※ Scientific breeding ※
1. Reasonable use of silage Most silage farms in Jiaonan City produce silage corn. After trials, silage corn has a significant effect on stable production of dairy cows. Generally, the amount of dry silage accounts for 20% of the dry matter of the diet, but if the amount of feed is increased quickly, But the milk fat rate is reduced accordingly. This phenomenon is caused by the low pH value of silage corn. Excessive use will result in a decrease in acetic acid production in the rumen, resulting in a decrease in milk fat percentage.
2. The supply of balanced diets and the control of the ratio of fine raw materials to concentrates play an important role in increasing the milk production of dairy cows, but they cannot be increased at will. Must be based on milk production and physiological stages of cows, a reasonable mix of rations, strictly control the ratio of refined coarse material. Concentrate over-high will not only lead to obesity and endanger the health of dairy cows, but also reduce the production of rumen acetic acid, thus reducing the milk fat percentage.
Under normal circumstances, cows should ensure adequate supply of raw materials when the concentrate meets the demand, so that crude fiber stimulates rumination and secretion of salivary glands to maintain the normal rumen pH. The length of crude fiber feed in the diet should not be too short, and should generally be around 5cm. Too short reduces the ruminating and chewing time of the cow, lowers the pH of the rumen, and reduces the production of acetic acid.
According to reports, the researchers carried out microbial fermentation and alkaline treatment of rice straw to increase the palatability and digestibility of rice straw, increase the intake of dry matter and crude fiber in dairy cows, and increase milk fat percentage.
This shows that roughage plays a crucial role in improving milk fat percentage. In practice, some dairy farms replace the roughage with a high-yield green and juicy diet in dairy cows' diets. This approach is not desirable. Such rearing will not only seriously affect milk fat percentage, but also greatly increase production costs. Affect economic efficiency.
※ Correct use of buffer ※
In order to control the pH of the rumen within the normal range, dairy cows often add buffers (mainly baking soda) to the diet. For example, high-yield dairy cows should use small amount of dietary supplements in order to compensate for the negative balance of nutrients in early lactation. soda. When the roughage in the late lactation diet meets the need, no buffering agent has to be added. Special attention should be paid to the use of sodium bicarbonate buffer in dry dairy feeds.
In addition, practice has proved that for high-yielding dairy cows, dietary supplementation with nutrients rich in vitamins, trace elements, and mineral complexes has a significant effect on milk production and milk fat percentage.
※ Strengthen Feeding Management ※
1. The change of milk fat percentage is quite different in different physiological stages of dairy cows, especially in high-yielding dairy cows. The milk fat percentage is low in the early stage of lactation, silage should be supplied in an appropriate amount, and should not be used excessively.
2. The milk fat rate is also affected by the climate. Usually, the temperature is above 30°C, cows are prone to produce heat stress, resulting in a decrease in feed intake and milk production, and a corresponding decrease in milk fat percentage. In summer, it is necessary to do a good job of preventing heatstroke and cooling, and provide cows with a comfortable and cool external environment.
3. Under normal circumstances, dairy cows milk milk in the morning out of the milk rate is low, high at noon, the highest milk fat percentage at night, but the lowest milk production. For different herds, we may consider adjusting the milking time appropriately and reduce the variation caused by the time.
※ Scientific selection and selection ※