Winter broiler brooding safe temperature management is the key

The first condition for the success or failure of broiler brooding is to give proper temperature. Abnormal climate change in winter, large temperature difference between day and night, morning and evening temperatures are low. If the brooding temperature is too low, broilers are susceptible to cold and cause diarrhea or respiratory diseases; meat brooding can easily cause crowding in order to heat each other, affect eating and activities, cause disability, and cause serious deaths. Therefore, winter broiler brooding must pay attention to the insulation of meat brooding work.

Master the need for temperature characteristics, strict temperature indicators

The optimum growth temperature of meat brooder decreased with the increase of age. Broiler temperature from 1 day to 2 days of age was 35°C~34°C, temperature of broiler brooding chamber was 25°C~24°C, broiler broiler from 3 days to 7 days of age. Temperature 34°C~31°C, broiler brooding chamber temperature 24°C~22°C; broiler broiler temperature 31°C~29°C in the 2nd week, broiler brooding chamber temperature 22°C~21°C; broiler brooder temperature 29°C in the 3rd week 27 °C, broiler brood chamber temperature 21 °C ~ 19 °C; 4 weeks broiler brooding temperature 27 °C ~ 25 °C, Broiler brooding chamber temperature 19 °C ~ 18 °C. The temperature of the broiler brooding room is lower than that of the broiler broiler, so that there is a certain temperature difference in the house. The meat brood can freely select the desired temperature, which is conducive to the growth of the meat broiler; the temperature of the broiler brooding must be kept stable and cannot be ignored. Low, otherwise no better feed can raise meat brooding.

Appropriate choice of insulation

The insulation of meat brood has many forms, such as warm umbrella, infrared lamp, coal stove, hot water pipe, and underground flue heat insulation, etc., in which the principle and management method of heat preservation umbrella, infrared light, coal stove, and ground hot water pipe are compared. Similarly, the principle of heat preservation is to install the heat source at a certain height above the chicks and heat the chicks through radiant heat.

The management method is to warm up before the meat brood arrives, so that the temperature of the broiler brooding device reaches 30°C. After the meat brood arrives, it must be left for a while. After the meat brooding is slightly stable, it will be transported to the house and gently put into the heat source.

There must also be enclosures for broiler brooding with flat-raising. The guards are made of soft bamboo poles and some are made of cardboard. They are generally 40 centimeters high and about 5 meters long. An insulated umbrella requires a guard. Its main function is to concentrate meat brooding around the heat source to prevent the dispersion, especially to avoid meat brooding away from the heat source to the corner, resulting in freezing death; another role is to block the attack of small winds and ensure the insulation effect; the third is Place the drinking fountain and the feed bucket in the enclosure so that the meat brooder can eat and drink more easily. On the first day of broiler brooding, the area inside the enclosure is approximately twice as large as that of the warming umbrella, or 1.2 meters in diameter under the infrared light. After that, it is increased by about 10% per day on the basis of this, and is 7 days to 15 days old. The guard can be withdrawn and the meat brooded freely. The insulation of the underground flue duct is different from the above-mentioned heat preservation method. It is to install the heat source under the floor, and the heat moves up and evaporates and spreads, so that the abdomen and the whole body of the chicken get warm.

Adjust the temperature in time

The above temperature is only used as a reference, and it should be adjusted flexibly according to different situations such as the broiler brooding season, meat brooding species, and physical strength. In early winter, the temperature should be slightly higher; meat chickens should be high, and egg meat brooding can be slightly lower; broiler brooder temperatures are slightly lower when the outside temperature is high, slightly higher when the weather is cold, and weaker and younger; The electric heat preservation umbrella is higher, and the coal heat preservation umbrella is lower; when there is a disease, it is higher, and when it is healthy, it is lower.

The general insulation umbrella is accompanied by a temperature regulator to automatically adjust the temperature, but its performance should be checked at any time to ensure normal operation. For broiler brooding umbrellas, the temperature should be reduced once or twice a week. If there is no temperature regulator, gradually increase the broiler brooders, and gradually reduce the broiler brooding temperature. If the coal furnace is used for heating, when a higher temperature is required, less coal shall be added and ground shall be used to make the furnace prosper for a long time. When the temperature needs to be low, a part of the furnace door may be sealed.

Thermometers used for temperature measurement should be hung in the broiler brooding room at the height of the meat brood. Don't get too close to heat, and don't put it on the corner. The appropriate temperature, in addition to the observation thermometer, can also be measured according to the activity of meat brooding. At night, the outside temperature is low and the meat brood rests. The temperature of the broiler brooder should be 1°C higher than during the day.

Although thermometers can be used to check the temperature inside, the thermometer sometimes malfunctions. It is not enough to completely rely on the thermometer to judge the temperature. It is also necessary to determine whether the temperature is appropriate according to the dynamics of meat brooding, especially when observing the sleep status of meat broilers at night. It is important. When the temperature is normal, the meat brooding is evenly distributed around the temperature source of the broiler brooding, there is no obvious accumulation phenomenon, the sleeping state is stretched comfortably, the movement is leisurely, the appetite is exuberant, the drinking water is normal, the sound of calling is light, and the feathers are smooth and bright. When the temperature is low, the meat brood gathers around the source of temperature or near the corner of the wall, and squeaks and squeaks, squeezing each other, constricting the neck and arching back, feathers untidy, eyes half open and half closed, body trembling, slow movement, poor appetite; When the temperature is high, the meat brooding spirit is sluggish, away from the source of temperature, being scattered, drinking plenty of water, breathing open mouth, poor appetite, and unruly feathers. According to the performance of meat brooding, adjust the temperature in time.

Observe and prevent crowding

The daily observation of the breeder is one of the key measures to maintain good meat brooding and improve the survival rate of the meat brood. In the winter season, in particular, attention must be paid to observing the cold and hot conditions of the flock and prevent the gathering. Gathering is a phenomenon in which meat broods are closely packed together due to cold, sometimes as many as five to six layers with a radius of several tens of centimeters. This is a common phenomenon in broiler brooding. When the meat brooding takes place, the meat brood cannot be discharged due to normal metabolic heat production. The meat brooding stocks are prone to overheating and over-wet. There is a lack of air inside the heap, which causes sweating, colds, breathing difficulties, and even fainting of the meat. In severe cases, they will die in large numbers. When you find that you get together, you need to use your hands or squeak to get rid of the meat in a timely manner. This work is called rushing, and it is particularly important to work on the broiler for 3 days. In addition to rushing, the temperature of broiler brooding should be increased in time, and the opening of the sheds should be blocked to create a warm and comfortable broiler brooding environment.

Slowly warming

Turning off from the meat brooder to the chicken should be done before the temperature. Take off gradually and take care not to cause drastic changes in the ambient temperature. At the beginning, it can be warmed up at night and the daylight can be stopped. After 6 days to 7 days, when the meat broiler gradually adapts to natural temperature, it is completely stopped. The period of de-warmness is often the period when moulting starts to moult. When attention is paid to increasing nutrition and supplementing vitamins, improper de-warming techniques can cause stagnation, indigestion, and developmental delays. In severe cases, it can also result in deaths. . The room temperature during the desuperheating period is preferably 20°C.

Deal with the relationship between insulation and ventilation

Due to the need for heat preservation, broiler brooding rooms are often relatively airtight, and the air is easily polluted, affecting the health and growth of meat brooding. If charcoal is heated in a broiler brooding house, carbon dioxide and carbon monoxide are produced, which can easily cause poisoning. Ventilation and ventilation is an effective method to reduce harmful gases. Therefore, there should be ventilation equipment in the broiler brooding room. The ratio of the area of ​​the ventilation window to the area of ​​the broiler brooding room is 1:30, except for the ventilation equipment. In addition, it is best to use a ventilation window cloth, so that when outside cold air flows into the room, it gradually warms up, and can prevent cold air flowing through the room faster.

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