The prerequisite for raising mink well is to first get the water quality right.
Ensuring water quality at a mink farm is the foundation for raising mink well. The water quality standard is based on the metabolism within the mink's body and the water content requirements of the products, and mainly covers the following aspects.
1. Cleanliness
Clean drinking water has a turbidity below 3 and looks clear and transparent to the naked eye, with no impurities. If there are algae, mud, sand, or fine particles, the water will become turbid, which not only increases the specific gravity but may also breed bacteria and produce toxic and harmful substances. Therefore, selective treatment measures must be used, or the water must be boiled and filtered to remove residue before it can be used for @#@251@#@.
2. No off-flavor
Standard water is colorless, tasteless, and odorless. If the water has an alkaline taste, it indicates a high salt content; a bitter taste indicates excessively high levels of manganese sulfate and iron in the water. In terms of color: too much iron can give the water a red tint; a high copper content can give the water a green tint. Sewage carries the distinctive rotten-egg smell of hydrogen sulfide. Long-term consumption of water with an off-flavor not only lowers the mink's production performance but, in severe cases, can also cause poisoning and death.
3. Suitable pH
For mink drinking water, neutral water is best. The current pH standard range is 1 to 14, where 1 represents acidic, 14 represents alkaline, and pH 6 to 7 is neutral. In mink farming, neutral water is preferred; allowing a little leeway, a pH of 6.5 to 8.5 is also acceptable. Above 8.5 it is on the alkaline side; a small amount can be neutralized by gastric acid, but long-term consumption in large amounts can alter the body's metabolism and the osmotic pressure of cells, and in severe cases can cause alkalosis and death in mink.
4. Water hardness
Hardness commonly refers to water with a relatively high concentration of the chemical elements calcium (Ca) and magnesium (Mg) ions. This kind of water can compete ionically with other water-soluble substances, a process also called ionization, thereby losing balance. Under the influence of temperature, proteins in this water coagulate and the water quality turns into calcium carbonate and magnesium carbonate. If the content exceeds 110 mg/kg, crystals and precipitates (scale) easily form, blocking water pipes, nipples, and other equipment, and it can also reduce the potency of disinfectants and vaccines or render vaccines inactive. If restricted by natural conditions, hard water must be softened before being used for mink farming.
5. Main forms of acid radicals
That is, sulfates and nitrates. Excessive sulfate can cause diarrhea, and the required level should be below 250 mg/kg; nitrate nitrogen content should be below 20 mg/kg. Nitrite should not exceed 4 mg/kg. Nitrate in water can be converted to nitrite by microorganisms in the intestinal tract, enter the bloodstream, inhibit heme from releasing oxygen, and cause poisoning. The hydrochloric acid category mainly refers to sodium chloride; normal levels are 50 mg/kg sodium and 250 mg/kg chlorine. Based on the physiological saline standard, excessive amounts will increase water intake and cause diarrhea. Water treated with chlorine is on the alkaline side, so tap water cannot be used to dilute vaccines for immunization, otherwise it will degrade the vaccine's structure and cause immunization failure.
6. Minerals
Magnesium is a laxative, and the required level must not exceed 125 mg/kg; the required level for manganese is 0.05 mg/kg; the required level for iron is below 0.3 mg/kg; the requirement for copper is 1.0 mg/kg. Water with more than 0.3 mg of iron per liter is dangerous water; when administering vaccines in drinking water, be careful not to use iron equipment. Zinc in drinking water should not exceed 1 mg/kg. The best TH titration value is 30.F; below 10.F is soft water, and above 60.F is hard water. The best way to deal with hard water is to boil it and let the sediment settle.
7. Other trace impurities and toxic substances
Chloride below 250 mg/kg, fluoride below 1.0 mg/kg, cyanide below 0.05 mg/kg, arsenic below 0.05 mg/kg, cadmium below 0.01 mg/kg, barium below 1.0 mg/kg, chromium below 0.05 mg/kg, fluorine below 2.2 mg/kg, lead below 0.05 mg/kg, selenium below 0.01 mg/kg, silver below 0.05 mg/kg.
8. Microorganisms
According to measurements, the number of microorganisms in natural water is determined by whether the water temperature is high or low. The common microorganism Escherichia coli group must not exceed 3 per liter, and the standard for the bacterial count of drinking water is not more than 100 per milliliter. Under the influence of contamination, invisible insect eggs, microorganisms, and the like should all be removed.
Bacteria in water: so-called dirty water is mostly contaminated water, containing many types and large numbers of bacteria, especially Escherichia coli, Salmonella, Shigella, Proteus, and others. In this case, drinking it directly will cause poisoning or immunization failure and outbreaks of bacillary dysentery and diarrhea. This kind of water mostly comes from surface water, rainwater, and river water, with obvious pollution sources (such as feces and waste from farms, processing plants, and the like).
Comparison of the quality of natural water at present: fresh well water is better than natural river water, artificial tap water is better than well water, and cooled boiled water is better than well water. Before opening a farm, the effective indicators of the water must first be tested and analyzed, and the adjustment methods mastered.
9. Controlling water quality
Water control includes disinfected water and tap water. Disinfected water is prepared on site, while tap water is municipal drinking water with disinfectant added. When administering vaccines and medications in drinking water, pay attention to treating or changing the water. The length of time water is withheld before administering vaccines in drinking water directly affects the effectiveness of vaccine immunization.
10. Other factors
This refers to, besides the water itself, the water pipes and troughs connected to the water. There are currently 3 types, namely sheet iron, wooden boards, and plastic, with hygienic and easy-to-clean plastic being the best. The timing of drinking water also matters; of course, the earlier the better.
11. Methods of treating water
Methods for improving turbid drinking water: for drinking water in large ponds, choose the sedimentation method and use the supernatant; for small amounts of water, it is best to boil it before use. At present, the best method for treating water is to use a powerful nano 863 processor. The method is simple: place it in the water and treat for 2 to 10 hours, and it can change the chemical structure and chemical composition of the minerals in the water, which benefits the osmosis and utilization of animal body cells.