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Pig poisoning is mostly caused by feeding them half-cooked feed

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Some farmers feed pigs with half-cooked feed, and shortly after eating, the pigs become restless and agitated, walk unsteadily, have difficulty breathing, and die from convulsions. This is food poisoning, and the main causes are as follows: First, putting green vegetables in a pot and cooking them slowly over low heat for a long time without stirring them can easily produce a toxic substance called hydrocyanic acid, and pigs are highly susceptible to poisoning after eating it. Second, the feed is not cooked thoroughly and spoils after being left standing for a long time. When pig feed is kept sealed in a pot overnight at around 40°C to 70°C, the nitrates in the feed will turn into a toxic substance called nitrite

Some farmers feed pigs with half-cooked feed, and shortly after eating, the pigs become restless and agitated, walk unsteadily, have difficulty breathing, and die from convulsions. This is food poisoning, and the main causes are as follows

First, putting green vegetables in a pot and cooking them slowly over low heat for a long time without stirring them can easily produce a toxic substance called hydrocyanic acid, and pigs are highly susceptible to poisoning after eating it.

Second, the feed is not cooked thoroughly and spoils after being left standing for a long time. When pig feed is kept sealed in a pot overnight at around 40°C to 70°C, the nitrates in the feed will turn into a toxic substance called nitrite.

When making pig feed, the following points should be noted: 1. Wash and chop the green feed, and feed it fresh and raw. This can both keep the vitamins from being destroyed and prevent the pigs from being poisoned. 2. Feeding pigs should adhere to the principle of mainly using compound feed, with green feed as a supplement, feeding small amounts more frequently. 3. Feed the compound feed (that is, the main feed) first, then the green feed. 4. If the green feed needs to be boiled, it should be boiled and fed immediately, using high heat for quick cooking, cooking it thoroughly and until soft, and lifting the pot lid and stirring it promptly so that the toxic substances evaporate, in order to avoid poisoning.

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