This hot air circulating drying oven is tray mode intermittent universal drying equipment which is high in utility, widely used in medicine, chemical industry, food industry, light industry, electronics and other fields.
1.This Drying Machine uses electric heating elements as the heat sour
2. The material is stainless steel,keep the machine durable using.
3.After switching on the electric power, switch on the fan. The rotational direction of fan shall consist with the mark.
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1. Two weeks before preparation for pigs, first empty the pens, rinse with a high pressure water gun, sterilize with 2-3% caustic soda, thoroughly wash after drying, then fumigate or flame-sterilize with formalin. Pigs should also be strictly disinfected. After the piglets are purchased, they must be observed in isolation for more than 3 weeks to ensure that they are healthy and disease-free before entering the original sty.
2. The piglet must come from a non-epidemic area and have a quarantine certificate issued by an immunization label and a veterinary department. Select regular professional pig farms to introduce pigs, do not choose to buy one household from a market. To select piglets that are good in shape, healthy and lively, light and well-groomed, and have normal growth and development, one cannot buy sick and sick pigs, small dead pigs, or small piglets that weigh less than 5 kilograms.
3. Piglets are vulnerable to stress, loss of appetite, fever, decreased resistance, and diarrhea due to long-term, long-distance transportation and environmental changes. Therefore, care should be given to the piglets in the first 10 days of entry. After the piglets arrive on the field, they are grouped according to their size and strength, and each group is reared with 15-20 heads. Do not rush to feed the same day. Supply glucose saline first, add vitamin C and vitamin B to relieve stress.
4. Piglets that have been weaned must be fed feeds that are close to breast milk and easily digested. Active enzyme proteins, whey powder, and citric acid can be added to the diet to help improve piglet survival. Feed should be fresh, eat less, eat less, feed less frequently, feeding 4-6 times a day, drinking water should be clean and adequate, if you need to reload a transition period of about a week or so.
5, to maintain the piglet bar house clean, dry, ventilated, suitable temperature, quiet environment, especially the early weaned piglets, the most afraid of cold and wet, try not to wash the barn ground with water, you can first remove the manure, and then Wipe the disinfectant mop clean. If conditions permit, the nursing home can be designed as a high bed.
6. After a 1-2 week transition, the piglet is determined to adapt to the environment. After normal feeding, the piglets are immunized with the vaccines for swine fever, swine erysipelas, streptococcus, and No. 5 disease, so that one pig has one needle. After a week of prevention and deworming, anthelmintic drugs should be selected from broad spectrum, high-efficiency, and safe drugs, such as ivermectin or avermectin preparations, mixed and fed for 7 days.
7. Observe the mental status, feed intake, and excrement of the piglet at ordinary times and find that the piglet is ill and should be treated immediately. At the piglet stage, diarrheal diseases are common. The causes of diarrhea are bacterial, viral, parasitic, and non-nutritive factors. The etiology of the disease must be investigated before comprehensive preventive measures can be taken.
In swine production, some pig farms (households) do not raise their own sows or keep a small amount of sows. Some or all of the piglets are bought from other places, and some are accidentally brought into the outbreak due to introduction, or due to poor care. Caused death of piglets. The author proposes that pig farms (households) of the largest scale should be self-supporting and self-cultivation. It is also necessary to adopt comprehensive preventive measures to increase the survival rate of piglets.