The key to fast fattening of pigs is to improve feed palatability

Slaughter pig fattening is critical, it directly involves the economic benefits of farmers. How can we improve the fattening effect of slaughter pigs under the same feeding conditions? Goldbaby gives you a good idea! The key is to improve the palatability of pig feed.
Bran, sweet potato vines, peanut leaves, straw, corn cobs, grits, chicken manure, etc. are difficult to directly feed the pig's coarse material crushed, and then appropriate amount of gold treasure fermentation agent is added for fermentation treatment. After glycolysis into a biological, odor-saturating, moderate-sweet, and long-lasting biological grain-based feed, scientific feeding methods can not only enhance pigs' adaptability to biological feeds, but also have significant grain-saving effects.
Use coarse material fermentation feeds to properly match conventional concentrates. Pigs should be fed with thick raw food and less frequently fed, depending on the ambient temperature. In summer, it can be thickened appropriately to meet the water requirement of the pigs. It feeds 5 meals a day, prevents dilute feeding in the winter, increases the number of pigs urinating, and loses calories in the pigs. It can also adjust the feeding of coarse feed in time according to the feeding conditions. The amount of natural feed intake of pigs is to prevent the food in the trough from affecting the appetite of pigs.
The crude fermented feed was immersed in cold water for several hours. When the fine-grained crushed material was filtered through a fine steel mesh to feed the suckling piglets, a small amount of fried soybean flour could be added to the feed. The aroma of the bean flour promoted the appetite of the piglets. The sieved coarse material was fed with shelf-feeding pigs. Add sugar-containing substances such as cooked mink skin, carrots, citrus peels, sugar scraps, etc. to the feed of weaned piglets so that the pigs not only like to eat, but also increase the average daily gain of the piglets.

Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months.
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.

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Ningxia hongxingda fruit industry , https://www.hxdfruit.com