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Detailed Explanation of Foreign Pig Nutrient Requirements and Feeding Standards
The NRC (United States) and ARC (United Kingdom) pig nutrient requirements and feeding standards are the two most influential pig feeding standards in the world, adopted or referenced by many countries and regions. United States NRC pig nutrient requirements: The National Research Council (NRC) of the United States has a Swine Nutrition Subcommittee, composed of
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Detailed Explanation of Key Technical Points for Feeding and Management of Pregnant Sows
In the early stage of pregnancy, sows gain weight faster than in the later stage, accounting for most of the total weight gain during the whole period, and the vast majority of fat deposition occurs in this stage. This indicates that the early stage of pregnancy in sows is mainly about "regaining condition." Fetal development is slow during this period, so an appropriate low feeding standard should be adopted. However, at this time
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Detailed Explanation of Common Problems in Lactating Sows and Their Solutions
1. Sow fever management: The health status of sows before and after farrowing must be carefully observed and never taken lightly. If a sow develops a fever after farrowing, it will endanger the lives of the entire litter of piglets. When a sow has postpartum fever, it is strictly forbidden to use large doses of drugs such as analgin, because this
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Detailed Explanation of Key Points in Suckling Piglet Rearing and Management
I. Physiological Characteristics of Suckling Piglets After leaving the mother's body, piglets undergo sudden changes in three aspects. ① Inside the mother's body, piglets relied on the maternal placental blood supply for oxygen and for expelling carbon dioxide; after birth, they rely on their own respiratory system and blood circulation system to supply oxygen.
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Detailed Introduction to the Physiological Characteristics of Finishing Pigs
(One) Stage Division of the Physiological Characteristics of Finishing Pigs According to the physiological characteristics of finishing pigs, their growth process is generally divided into two stages: 25-60 kg is the early finishing stage; 60-100 kg is the late finishing stage. Pictured: sow (Two) Physiological characteristics of finishing pigs
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Detailed Explanation of the Growth and Development Patterns of Growing-Finishing Pigs
On the basis of understanding the physiological characteristics of finishing pigs, it is very important to grasp the changes in growth and deposition of body tissues during the growth and development of finishing pigs. On the one hand, the corresponding
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A Detailed Introduction to the Four Major Grape Varieties of Dazeshan
Dazeshan grapes began varietal improvement in the 1950s, and more than 300 varieties were successively introduced and cultivated, of which more than a dozen are widely grown. Among the table varieties, Zexiang and Muscat Hamburg are the most cultivated and have the largest output. Longyan, Koshu, Rosaki, Kyoho, Red Globe, Black Globe (Black Large Berry, Autumn Black, Ribier), Red Chicken Heart, Queen of the Vineyard, Italia, Phoenix 51, Early Red, Red Lotus Seed, Red Banana, Dabao, Milk, Chana, Rizamat, Fujiminori, Yatomi Rosa, Super Star, You Seedless, Red Fuji, Jingxiu, Itada Yoshitomo, Lady's Finger, Imperial Concubine Rose, Crispy Red, Victoria and others are sporadically cultivated, while wine varieties such as Cabernet Sauvignon, Chardonnay, Beichun, Isabella, Pinot Noir, Carignan, White Feather, French Blue, Riesling, White Pino, Yan 73 and others are occasionally cultivated. <p>   Muscat Hamburg </p> <p align="center"> </p> <p align="center">   Muscat Hamburg </p> <p>   Aliases: Purple Muscat Hamburg, Hamburg Muscat, Hamburg Muscat, Muscat Hamburg, Muscat, etc. </p> <p>   Origin and distribution: Eurasian species. There are various accounts of its origin, but it is mainly believed to have been bred in 1866 by the British breeder Snow through crossing Alexander and Black Hamburg. It is a world-famous variety with an extremely wide distribution, especially cultivated in various European countries. In China, it was first introduced to Yantai, Shandong in 1871 by the American missionary Mr. Ni, and again introduced from Western Europe in 1892. It is cultivated in all major grape-producing regions, and is especially well known in Pingdu Dazeshan and Tianjin Tanggu, where it is a famous local specialty. </p> <p>   Fruit characteristics: The cluster is medium-sized, conical, with a cluster length of 17-20 cm and a width of 8-11 cm. The average cluster weight is about 390 g, with a maximum of 1300 g. The berries are moderately tightly set, medium-sized, with the phenomenon of large and small berries, oval-shaped, purple-red to black-purple, with a 100-berry weight of 320-420 g. The bloom is moderate, the skin is somewhat thick with an astringent taste, the flesh is soft and juicy, with a rich muscat aroma. The sugar content is 140-180 g/L, the acid content is 7.8-9.2 g/L, and the juice yield is 80%. Each berry has 1-3 seeds. It ripens at the end of August in the Dazeshan area, with a growing period of about 145 days and an effective accumulated temperature of 3300°C. A dual-purpose variety. </p> <p>   This variety is a world-famous dual-purpose variety for fresh eating, winemaking and juicing. It is widely distributed in China and has a long cultivation history, and each region has a relatively complete set of cultivation and management techniques. The red and white wines made from Muscat Hamburg are of excellent quality, and in many parts of the world it is processed into famous wines (Muscat type). In China, both the Zhangyu Wine Company and the Tianjin Dynasty Wine Company use it as a raw material for making high-grade wines. </p> <p> </p> <p>   Zeshan No. 1 </p> <p align="center"> </p> <p align="center">   Aliases: No. 1, No. 2, Zeshan No. 2. </p> <p>   Origin and distribution: Eurasian species. Native to China. In 1956, it was bred by the senior agronomists Shao Jiyuan and Zhou Junmin, a husband-and-wife team from Pingdu City, Shandong Province, by crossing Muscat Hamburg with Longyan. It is one of the main cultivars in the Dazeshan area and a famous local specialty with excellent quality. It is planted in small quantities in northwestern China. </p> <p>   Fruit characteristics: The cluster is medium-sized, conical, with shoulders, with a cluster length of 18 cm and a width of 12 cm. The average cluster weight is 450 g, with a maximum cluster weight of 800 g. The berries are tightly set, medium-sized, ovate, yellow-green, turning golden-yellow when fully ripe, with a 100-berry weight of 400 g-500 g. The skin is thick, the flesh is somewhat crisp, with a muscat aroma, sweet and sour and palatable. The sugar content is 180-190 g/L, and the acid content is 5.5-6 g/L. Each berry has 1-3 seeds. It ripens in mid-September in the Dazeshan area. The growing period is 160 days, with an effective accumulated temperature of 3600°C. A table variety. </p> <p>   This variety has excellent overall performance. It comes on the market from mid-September until November, with a long market supply period and excellent quality, and is deeply welcomed by growers. The white wine made from it is of above-average quality, making it a good dual-purpose variety for fresh eating and winemaking. Zexiang and Zeyu differ only slightly in berry shape (Zeyu is oval) and ripening period, and are basically extremely similar. </p> <p> </p> <p>   Kyoho </p> <p align="center"> </p> <p>   Origin and distribution: A European-American hybrid. Native to Japan, it was bred by Mr. Yasushi Oinoue of Japan by crossing Ishihara Wase with Centennial, named in 1945, and introduced to China in the early 1960s. It has already become one of the main cultivars in Japan. It is cultivated over relatively large areas throughout China and has become a main table cultivar. Its cultivation area in China even approaches more than half of the total grape cultivation area, and it is the most commonly seen on the market. Because of its relatively strong resistance to moisture, it once changed the history that grapes could not be grown in the Yangtze River basin of China. </p> <p>   Fruit characteristics: The cluster is medium to large, conical, occasionally with secondary clusters, with a cluster length of 25 cm and a width of 15 cm. The cluster weight is 300-400 g, with a maximum of more than 1000 g. The berries are loosely to tightly set, very large, oval, with a 100-berry weight of 900-1300 g. The skin is moderately thick, purple-black, with abundant bloom, the flesh is soft and juicy, with a fleshy sac, a light strawberry aroma, a short red brush, easy to shed, and sweet in taste. The sugar content is 140-160 g/L, and the acid content is 7-8 g/L. Each berry has 1-2 seeds. The general growing period is 130-135 days, with an effective accumulated temperature of 3000-3200°C. A table variety. </p> <p>   This variety has strong plant vigor, relatively strong adaptability and stress resistance, high yield, and above-average table quality. It is quite popular with growers and consumers in various regions. Since its introduction in the 1960s, all parts of China have gained cultivation and management experience suitable for Kyoho grapes, forming a "Kyoho craze". </p> <p> </p> <p>   Golden Finger </p> <p align="center"> </p> <p align="center">   Aliases: Golden Finger   </p> <p>   Origin and distribution: Golden Finger grape is a European-American hybrid variety. </p> <p>   Fruit characteristics: The berry shape is peculiar and beautiful, long oval, slightly curved, bow-shaped, yellow-white, with an average berry weight of 8 g, an average berry weight of 10 g after flower and fruit thinning, an average berry weight of 13 g after one treatment with swelling agent, and a maximum berry weight of 20 g. The skin is moderately thick, highly tenacious, and does not crack. The flesh is firm, can be sliced, and is resistant to storage and transport. The sugar content is 20%-22%, sweet and refreshing, with a rich rock-sugar flavor and milk flavor. The stalk and berry are firmly attached, and pinching one berry can lift the entire cluster. It ripens in late July. It has strong stress resistance, adaptability and cold resistance, and is the only high-sugar early-maturing European-American hybrid, standing out uniquely in the vast grape family. </p> <p>   For this variety, three-year-old plants are planted at 148 plants per mu, with 16-18 clusters per plant, a cluster weight of 550-750 g, and a yield of 1250-1550 kg per mu. It has a rich rock-sugar flavor and milk flavor, with extremely high quality and extremely high commercial value. It is not prone to cracking, resistant to compression, good for storage and transport, and has a long shelf life. </p>
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Top Three Koi Varieties Ranked with Detailed Features and Representative Lines
Koi originated in Japan and is a fish of great ornamental value. With the course of history, koi varieties have evolved to more than a hundred today, and together with their auspicious symbolism, they are increasingly favored by aquarium enthusiasts. Among the many koi
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What are the common ginseng varieties? A detailed explanation of the benefits of each variety
Everyone knows that eating ginseng can tonify the body and even has beauty benefits, though it is somewhat expensive. Even so, many families still keep some ginseng on hand. So what are the common ginseng varieties? And what are their respective benefits? Below, the editor
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