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How to treat pica in pigs? Introduction to symptomatic treatment methods
Once pica occurs in pigs, they grow slowly, gradually become emaciated, and have rough skin and messy hair. If not treated in time, it will affect the growth and development of the pigs, and young pigs that have not yet grown may become stunted pigs and stop growing. When such a situation is encountered, the pigs' feed should be adjusted in time and symptomatic treatment should be given. 1. If pigs eat coal cinders and soil, various trace elements such as iron, manganese, zinc, and magnesium should be supplemented. 2. If pigs eat pig manure, vitamin B12 should be given orally or by intramuscular injection, once a day, 500-1500 milliliters each time, for 3
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Introduction to the Zhongcha No. 102 Tea Variety
Crop type: Tea plant Variety name: Zhongcha No. 102 Breeding institution: Tea Research Institute, Chinese Academy of Agricultural Sciences Variety origin: Selected from individual plants of the Longjing population variety. Characteristics: Belongs to the shrub type, medium-leaf class, early-sprouting variety. The plant posture is semi-open, with dense branching. The leaves are elliptical, the leaf color is green, the leaf veins number 7.05 pairs, and the leaf tip is acuminate. The buds and leaves are yellow-green, with medium pubescence, and the weight of 100 buds at the three-leaves-and-a-bud stage is 39 grams. Strong bud-producing ability. In spring tea, the amino acid content of one bud and two leaves is 4.11%, tea polyphenols 19.5%, caffeine 3.4%, and water
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An Introduction to the Characteristics and Traits of the Huangdan Tea Plant Cultivar
Originating in Luoyan Township, Anxi County, it is a clonal variety. In 1985 it was designated a national elite tea plant cultivar. It is a shrub type, with a semi-spreading, relatively upright growth habit and fairly dense branching; the branching angle is 50-60 degrees, and it has strong stress resistance and adaptability. Its resistance to pests and diseases is especially strong. It is an early-budding cultivar; the fish-leaf unfurling stage of the overwintering buds is in early to mid-March, picking begins in late April, and it enters dormancy from late October to early November. The yield of rough tea is over 100 kg per mu.
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Introduction to the Characteristics of the Longjing 43 Tea Tree Variety
Clonal variety. Shrub type, medium-leaf class, extremely early-sprouting variety. Bred by the Tea Research Institute of the Chinese Academy of Agricultural Sciences from the Longjing variety using systematic breeding. In 1987, it was examined and approved (recognized) as a national variety by the National Crop Variety Approval Committee, with approval number GS13007-1987, and it has won the National Science Conference Award. Characteristics: Medium-sized plant, semi-spreading tree posture, dense branching, leaves growing in an upward-slanting arrangement. Leaves elliptical, dark green in color, flat leaf surface, leaf body flat with slight inward folding, leaf margin slightly wavy, leaf tip gradually pointed, leaf
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An Introduction to the Characteristics and Traits of the Tea Cultivar Meizhan
Originating from Lutian Township, Anxi County. A clonal propagation cultivar. In 1985 it was designated a national improved tea cultivar. Small tree type, with an upright tree posture and a distinct main trunk, leaves borne horizontally; a large-leaf, medium-budding type. The fish-leaf unfolding stage of overwintering buds runs from late March to late April, picking begins in early May, and dormancy begins in late October. Strong stress resistance and wide adaptability, with a yield of dry rough tea of more than 150 kg per mu.
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What are the excellent tea plant varieties? Introduction to common varieties
Breeding and promoting excellent tea plant varieties is a fundamental measure for improving tea quality and yield and increasing the economic benefits of tea growing. A large amount of production practice and scientific research results prove that selecting excellent tea plant varieties has multiple effects in tea production: First, it can increase yield. Tea yield is determined by comprehensive factors such as the number and weight of buds and leaves per unit area, the growth speed of buds and leaves during the annual growth period (cyclicity), and the length of the vegetative growth period. Under the same conditions, different varieties have different yield factors, so yield
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Introduction to the methods of germination and sowing of Gastrodia mushroom spawn
1. Types of germination fungi The germination fungi of Gastrodia seeds reported so far all belong to 4 species of fungi in the Tricholomataceae family, Mycena genus. Their names are: first, Mycena osmarioides; second, Mycena orchidicola; third, Mycena dendrobii; fourth, Mycena anoectochila. In 1999, we isolated and cultured another type of fungus for Gastrodia seed germination, which is Trametes lactinea of the Polyporaceae family. This fungus is superior to the above four fungi in production and application during the higher temperature season. 2. Production technology of germination fungi Isolation and culture of the mother spawn of germination fungi: in Gastrodia cultivation sites
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Basic introduction to the new oyster mushroom variety 2001
"2001" is a new oyster mushroom variety newly bred in 2002. Comparative trials and large-scale production have proven that this variety has 3 outstanding characteristics: high resistance to yellow mushroom disease and rust spot disease, high yield, and high efficiency, and is known as the "three highs" variety. 1. High resistance to yellow mushroom disease and rust spot disease. "2001" is a wide-temperature-type oyster mushroom, with fruiting bodies ranging from pale white to grayish white. It can fruit within a temperature range of 1--33°C. In large-scale production from early autumn planting to the end of spring, in areas where yellow mushroom disease and rust spot disease occur, "2001" can remain safe and sound,
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Introduction to the Characteristics of the New Oyster Mushroom Variety Kangbing No. 2
"Kangbing No. 2" is a new wide-temperature-range oyster mushroom variety successfully bred through single-spore hybridization. It has stable biological traits, strong resistance to contaminating microorganisms, fast fruiting, good mushroom shape, tolerance to transport, and high yield. It is an excellent strain for marketing in autumn, winter, and spring. Its main characteristics are: 1. Resistance to yellow mushroom disease: In environments where other black varieties develop yellow mushroom disease or spot disease, dead mushrooms, or wilted mushrooms after 1 to 2 flushes of fruiting, "Kangbing No. 2" can continuously produce 5 to 6 flushes without any disease occurring. 2. Tolerance to heavy watering: During production management
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Detailed introduction to the new oyster mushroom variety Nongke No. 5
The new oyster mushroom strain, Nongke No. 5, was bred by the Chinese Academy of Sciences. The Wuhe Edible Fungi Research Institute of Anhui Province introduced it for demonstration cultivation in August 1998. Through 3 years of multi-site comparative trials, it showed extraordinary superior traits. This mushroom has thick flesh, a short stalk, a round and regular cap, smooth and glossy, with a very strong fresh appearance, delicate and delicious flesh, extremely tolerant of CO2, and a soft yet firm fruiting body. It thus overcomes the drawback of conventional varieties being easily broken during long-distance transport. When the outside temperature drops below 15°C, the cap is even blacker than black wood ear, making it a typical black food at present.
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