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How to prevent swine erysipelas? Prevention and control methods every pig farmer must read
(1) Eliminate the source of infection: regularly disinfect pig pens by spraying with 10% carbolic acid emulsion, at least 2 to 3 times a year. (2) Eliminate transmission factors: the cause of disease in many pig farms is buying in pork from outside, so breeding and raising your own pigs is the key to preventing swine erysipelas. (3) Improve the pigs' disease resistance: give pigs reasonable feeding and management, feed more green fodder, allow proper exercise, clean out the bedding and pens every day, check the pigs' health status every day, and isolate and treat sick pigs promptly when found. (4) According to
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What harm does calcium deficiency do to dogs? Every dog owner must know this
If puppies do not get enough calcium, outward flaring of the ribs and deformation of the carpal and elbow joints of the forelimbs can occur; small breeds are prone to "O"-shaped legs, while medium and large breeds can develop severe deformation of the forelimbs. If it is not discovered in time and treated improperly, it can also cause permanent flat paws or lameness. In addition, 2 to 3 months of age is an important period for the formation of the intervertebral discs in puppies. If calcium is deficient at this time, some breeds prone to intervertebral disc disease (such as the Pekingese, Shih Tzu, Pug, Poodle, etc.) will have flare-ups in adulthood, causing lifelong suffering.
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How should garlic be stored to keep it fresh? These methods are very practical
1. High-temperature storage. Keeping garlic in a relatively high temperature environment between 28-32°C can keep it from sprouting, thereby extending its storage time, but this method is only suitable for shorter-term storage, because the garlic bulbs are prone to losing water, becoming spongy, and shrinking. 2. Low-humidity storage. Use mechanical refrigeration (constant-temperature warehouse storage) to lower the temperature, inhibit its life activities, and control the sprouting of the cloves. This method is currently widely used. 3. Controlled-atmosphere storage. By using the inhibitory effect of the gaseous environment on life activities, under suitable low-temperature conditions, adjust
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How to identify high-quality fish fry? Selection tips every farmer must know
"Good seed is half the profit, good seedlings are half the grain." Robust, high-quality fish fry are not only an important factor in improving the survival rate of fry, but also an important foundation and guarantee for increasing fish yield and boosting economic returns. High-quality fish fry should have: appropriate and uniform size, robustness without injury, lively movement, and strong feeding competitiveness. Specifically, identifying high-quality fish fry can be summarized as "three looks and one sampling." First look: the size of the fry. The harvested size of the same fish species from the same pond should be neat and uniform, with little difference in body length and weight. In contrast, inferior fry with large individual differences and unevenness, due to reasons such as food competition, mixed germplasm, and poor feeding, often have a very low overall survival rate. Second look: the body color of the fry. High-quality fry have bright and glossy body color. Different species and different feeding methods produce fry with different body colors. Generally speaking, high-quality silver carp fry should have a silver-gray back and silvery-white sides and belly; high-quality grass carp fry have a light golden-yellow body color, with gray-black net-like scales relatively obvious, and the more robust the fish, the more prominent the light golden-yellow; high-quality bighead carp fry mostly have a light golden-yellow body color, with black markings all over the body not very obvious. If the body color of the fry is darker, or even blackish, it indicates that the fry are weak or diseased. The gloss on the body surface of the fry is caused by the mucus layer covering the body surface, which is rich in proteases, lysozymes, etc., and has the function of protecting the scales and skin of the fry from invasion by diseases and pests; fish or weak fry lack a mucus layer, so the body surface has no gloss. Of course, when fry are attacked by external diseases and pests, they will also secrete a large amount of mucus and lose their gloss. For example, when fish are attacked by Ichthyophthirius multifiliis, the body surface will be covered with a thick layer of mucus, which is a stress response made by the fry to external invasion. Third look: the activity of the fry. High-quality fry are lively in movement, strongly gregarious, quickly gather in groups and dive to the bottom when startled, have strong feeding competitiveness and strong upstream swimming ability. When crowded, the fry heads point downward, and only the tails can be seen constantly fanning; while weak or diseased fry with poor constitution move slowly, do not form groups, swim alone, have weak feeding competitiveness, and poor upstream swimming ability. One sampling: randomly sample fry to check their quality. High-quality fry jump violently when out of water, are plump, with small heads and thick backs, glossy body color, moist muscles, intact scales and fin rays, gill covers not open, tails not bent, no parasites or wounds on the body surface, and normal body shape without deformities. In contrast, weak or diseased fry jump weakly, have incomplete scales and fin rays, congestion, emaciated bodies, large heads and small tails, backs as thin as a knife edge, and even those with "no belly" or that "stick to the net" are considered inferior fry.
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What are the measures for frost prevention, remediation and recovery of tea plants?
Starting from January 11, rain and snow weather persisted across Hubei Province for more than half a month and has evolved into a "snow disaster." The severity of this disaster lies in the overlap of low temperatures with rain and snow and the long duration, which has had a relatively large impact on agriculture in Hubei Province, and tea is no exception. Judging from investigations in various tea regions, most tea gardens in our province have suffered frost damage to varying degrees. If effective measures are not taken, the frost damage will become more serious, and the impact on this year's spring tea production across the province is almost certain. The opening of spring tea gardens will be delayed by at least 10-15 days compared with previous years. The following suggestions are now put forward regarding frost prevention and remediation measures for tea plants.
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How do you stew red seabream so it tastes delicious? The home-style method is very simple
[Features] The fish pieces are fragrant and tender, the broth is rich and savory, and it is nutritious. [Ingredients] 800 g fresh red seabream. 100 g pork, 50 g Irish moss, 75 g winter bamboo shoots, 100 g eggs, 50 g cilantro segments, 50 g flour. 150 g peanut oil, 15 g scallion, 15 g ginger, 25 g Shaoxing wine, 10 g soy sauce, 250 g clear broth, 20 g vinegar, 5 g refined salt, 1 g monosodium glutamate, 10 g sesame oil. [Preparation] Remove the head of the red seabream, take out the innards, scrape the scales clean, remove the fins and tail,
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Good Methods for Medicating Sick Pigs: Scientific Medication Promotes Recovery
After a pig falls ill, choosing the appropriate method of administering medicine can not only improve the efficacy of the drug, shorten the course of treatment, and enable rapid recovery, but also reduce drug waste and save on medication expenses. 1. Fasting medication method: This method is suitable when the sick pig has an appetite and the drug has no special odor. The specific practice is: in the morning when the sick pig is fasting, mix the drug into a small amount of feed the pig likes, and give it so that it eats it all quickly. Administering the drug this way neither wastes the drug nor fails to achieve the expected effect. For deworming pigs, this method works best.
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What are the processing steps for Gastrodia elata? A clear explanation of every step at once
If Gastrodia elata is piled up for a long time after harvest, it will rot, so Gastrodia elata should be processed promptly after harvest. Its processing steps are as follows: 1. Grading. According to the size of Gastrodia elata, it can be divided into 3 grades. Those above 150 grams are first-grade products, 75-150 grams are second-grade products, and those below 75 grams and those damaged during digging are third-grade products. 2. Washing off soil. Wash the above 3 grades of Gastrodia elata separately with clean water. The washed Gastrodia elata must be processed the same day. If soaked in water overnight, the processed Gastrodia elata will be black, which will affect its medicinal use
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How to prevent and control swine lungworm disease? Prevention and control methods every pig farmer must read
Swine lungworm disease is a helminthic disease caused by Metastrongylus nematodes parasitizing the bronchi and bronchioles of pigs. It is highly harmful to pigs, often causing bronchitis and even pneumonia, and is prone to complicating with pulmonary infectious diseases such as swine pasteurellosis and swine enzootic pneumonia. It often occurs as an endemic disease, mostly infecting pigs when they eat earthworms containing infective larvae. One month after infection, piglets mainly develop coughing, especially obvious when exercising in the morning and evening or when encountering changes in external temperature. Sometimes purulent mucus flows from the nostrils, and there are eye secretions. The appetite of sick pigs is generally normal, but growth and development stagnate, and they gradually become emaciated.
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Removing fish scales is very simple; three little tricks get it done easily.
Removing scales with vinegar: Before scraping the fish scales, you might put a little vinegar into a basin of cold water, then soak the fish in the basin for a while, or directly rub the vinegar over the fish several times. After that, use a tool to scrape the scales and it will feel much easier. Removing scales with rice wine: Besides vinegar, ordinary rice wine can also help scrape off fish scales. Just soak the fish in a basin of cold water beforehand, then add an appropriate amount of rice wine to the cold water. After waiting patiently for a while, take the fish out.
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