Five points for raising quality stocking chickens

With the improvement of people's living standards, the tender meat and delicious farmhouses are becoming more and more popular among consumers. Therefore, the market price of stocking chickens is also much higher than that of large fast-growing chickens. In recent years, we have made positive attempts to raise quality stocking chickens, and we have achieved gratifying results. The developed Tianmu local chickens have beautiful appearance and fresh meat. They not only successfully entered the Shanghai-Hangzhou market, but also sold well, and they also won 1999. Hangzhou Quality Agricultural Products Fair Silver Award. The technical points for raising quality stocking chickens are described below.

First, selected fine varieties. Excellent breeds are the basis for raising quality broilers. The famous local breeds with thin skin and thin bones, full muscles, delicious meat, strong resistance to stress, and small and medium-sized colored feathers, can be three yellow chickens, or blue-legged chickens, such as court yellow chickens, Henan Gushi. Excellent chickens such as chickens, Guangxi Caoxi Sanhuang chickens and Zhejiang Xianju chickens can also be selected based on the local feeding habits and market consumer demand for breeding excellent broiler breeds suitable for local breeding.

Second, pay attention to grazing. Grazing is one of the important measures to improve the meat quality of broilers. The brooding requirements of high quality stocking chickens are no different from those of fast broilers. They are bred in a shed for about 30 days in a brooding room. In general, 30 days of age in summer, 45 days in spring and autumn, and 50 to 60 days of winter in the beginning of grazing. Put chicken sites should choose the terrain Gaozao, sheltered from the wind, the environment is quiet, easy drinking water, pollution-free, animal-free Chuk Yuen, orchards, tea gardens, mulberry and other places is ideal. Chickens can eat the pests and weeds in the above “Four Parks” and can also be the “Four Parks” plot.

Fertilization. Put a sand pit in the pasture and let the chicken sand bath. It is also necessary to build shelters or plastic greenhouses sheltered from rain, sun, and cold. The broilers will return to the farm early in the evening and the grazing density will be 50-70 birds per mu, and each group will have a size of about 500 birds. In order to prevent chickens from losing or damaging nearby crops, the ranch can be fenced and kept in stock until sold. Strengthening grazing can increase the firmness of chickens and promote strong physique and bright feathers. It can also feed on grasses, grass seeds, dead leaves, and insect flies to save feed and improve meat quality. If you have conditions, you can put a group of chickens in one place, which will not only help prevent diseases, but also help chickens to feed.

Third, Qiao feed. Feed is an important factor affecting meat quality. High-quality chickens should be fed broods that are easily digestible and full-fledged. Due to its slow growth rate, the crude protein content in feed was lower than that of fast-large broilers by 2%, and small meals were made to promote good growth and development of chicks. During the grazing and grazing period, more feeds such as green fodder, agricultural and sideline products, and ground grains should be fed in order to improve meat quality and reduce feed costs. Generally, feeds are only supplemented after late return. 1 to 2 weeks before sale, if the chicken body is lean, the amount of formulated feed can be increased, limiting grazing to moderate fattening. No animal feed such as cocoon, fish meal, and meat meal can be added in compound feeds in the middle and later stages, and feeds with adverse effects such as rapeseed meal and cottonseed meal on meat quality and flesh color should be used in limited quantities. Do not add artificial synthetic pigments, chemically synthesized non-nutrient additives, and drugs. For example, natural substances such as orange peel powder, pine needle powder, garlic, ginger, fennel, cinnamon, and tea powder should be added in order to change the color of the flesh, improve the meat quality, and increase the umami taste.

Fourth, strict prevention of epidemic. Doing a good job of preventing epidemics is an important guarantee for raising good quality stocking chickens. Under normal circumstances, the stocking chickens have strong resistance to diseases and are less susceptible to disease than large captive chickens. However, due to the long feeding period, coupled with grazing in the wild, there are many opportunities to contact with pathogens, and must strictly follow the requirements of chickens for sanitation, disinfection and epidemic prevention. There should be no relaxation, and the following epidemic prevention work should be done according to the actual local conditions. The immunization schedule is shown in Table 1.

In addition, special attention should be paid to the prevention and treatment of coccidiosis, leukocytosis and gastro-intestinal parasitic diseases. Regular inspections, once occurred, promptly repelled, broilers in the late prevention and treatment of diseases as much as possible without synthetic drugs, more use of traditional Chinese medicine and biological control, to reduce and control drug residues in chicken.

Fifth, timely sales. The proper feeding period is an important part of improving meat quality. The chickens in the rearing period are too short in terms of moisture content, insufficient accumulation of nutrients, low content of umami and aromatic substances, poor meat quality, and unsatisfactory taste, failing to meet the standard of high quality chickens; the feeding period is too long and the muscle fibers are too old. The cost of raising is too large to be worthwhile. According to the growth characteristics of the chicken's growth physiology and nutrient composition, as well as the characteristics of the rooster growing faster than the hen and sexual maturity, determine the small-scale broiler rooster for 100 days and the hen for 120 days; the medium-sized broiler rooster 110 days, the hen 130 days. Listing. At this time, the weight of listed chickens, the nutrients in chicken, the accumulation of umami and aromatic substances basically reach the standards of chickens, and the meat is tender, which is the better combination of weight, quality, and cost.

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