Lamb fattening is the use of the lamb's early growth characteristics, in the shortest possible time, with as little feed as possible to obtain the highest daily weight gain, and to produce high-quality lamb, shorten the slaughter time, increase economic efficiency. The key technologies for fattening lambs are as follows:
First, the use of meat and its hybrid sheep
Any variety of cotton and goats can be fattened and slaughtered for meat use, but the meat production performance and fattening performance of different varieties are very different. The common characteristics of excellent meat and goat breeds are early maturation, fast growth, high feed remuneration, strong fertility, good carcass quality, and high meat production. In most parts of China, cotton and goat breeds usually exhibit slow growth, lack of full body size, and low meat production, which are not suitable for market needs. Therefore, as far as possible, the lamb fattening uses the foreign imported meat breed sheep and the Chinese local breeders to carry out crossbreeding and improvement. The lambs are fed and slaughtered in the same year, which not only utilizes the heterosis, but also preserves the excellent characteristics of the local breeds, so that the fattening sheep have a good weight gain. Potential, high feed rewards.
Second, scientifically matching diets to produce high-quality mutton
Lambs are in a stage of growth and development. The main parts of weight gain are muscles, internal organs and bones, so the protein content of feed should be higher. In addition, the digestive function of the lamb is not as good as that of the adult sheep, and thus the quality of the feed is required to be high. Generally, the roughage in the diet of fattening sheep should be 40%-60%, even if it is in the late period of fattening, it should not be less than 30%, or the crude fiber content should not be lower than 8%-10%. Under the above-mentioned feed conditions, we should try to improve the quality of coarse material and increase the feed intake of dry matter by the sheep, so as to increase the nutritional level of the diet, rather than simply seeking to increase the amount of concentrate. To quickly fatten lambs, the nutrients they give should be higher than those needed to maintain normal growth and development. Without affecting normal digestion, the more nutrients are fed, the higher the daily gain is, and the less feed the unit gains, and can be slaughtered in advance. If you want to get mutton with less fat, the energy in the diet during the early period of fattening should not be too high, but the amount of protein should be fully met, and you can increase the energy level later in the fattening period; otherwise, you will get more lamb with more fat. Different varieties of mutton sheep have different nutrient requirements during the fattening period.
Third, the lambs are weaned early and fat lambs are produced to shorten the production cycle.
The lambs are produced using the biological characteristics of fast-growing lambs and high-paying animals. Lambs are best weaned at 2-2.5 months of age. After lambs are weaned, they are given short-term fattening. Fattening can be slaughtered or slaughtered until 5-6 months of age. This can speed up herd turnover, shorten the production cycle, increase the slaughter rate, and thus reduce production costs. For maximum economic benefits.
Fourth, create a suitable environment
The environmental temperature has a great influence on the nutritional needs and weight gain of fattening sheep. When the average temperature is lower than 7?°C, the calorific value of the goat body increases, and the feed intake also increases. However, due to the increase in the loss of heat energy due to low temperature, the weight gain efficiency of the feed is also reduced. Low-temperature environment fattening mutton sheep should increase the nutritional level accordingly, in order to maintain a higher daily gain, if the high humidity and windy weather, but also will aggravate the adverse effects of low temperature on the sheep. When the temperature is higher than 32?°C, the sheep's respiration and body temperature increase with the temperature, and the feed intake decreases. When the temperature is too high, the appetite drops or even stops and flows. In severe cases, it will die of heat stroke. High temperature and high humidity will exacerbate the damage to the sheep, and the high temperature during the late period of fattening will cause more harm to the sheep. In addition, maintaining a quiet environment and reducing sheep activity can reduce the consumption of nutrients and improve the fattening effect.
Fifth, rational use of lamb premix
Lamb premixes mainly include additives such as trace elements and vitamins, which can improve feed palatability and utilization, promote the growth and development of sheep, improve metabolism, prevent diseases, prevent the quality of feed during storage, and improve the quality of meat. The use of lamb premix can increase the economic benefits of sheep fattening.
There are three main types of Rice.
GB/T 1354-2009 "Rice National Standards", there are only three types of
rice: glutinous rice, glutinous rice and glutinous rice.
Pick rice three steps
rice first look at whether the packaging is marked with QS mark,
product name, net content, production date and shelf life, quality
grade, product standard number and other information.
Look at the color and size of the rice grains in bulk to see if there are broken rice or yellow grains.
Premium rice has a natural valley scent and no smell.
New rice has a higher protein content and is harder than Chenmi.
Royal Basmati Rice,Nutritious Rice,Medium Grain Rice,Short Grain Rice
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