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肉鸡饲养管理技术(Broiler breeding management technology)
肉鸡饲养管理技术(Broiler breeding management technology)
What are the main problems existing in broiler production at present?
(1) the construction of hen coop is unscientific. Coop simple, small scale, distance between people is too small, the chicken in a room, continue to blight.
(2) water source selection is not reasonable. Some hospital, raising henhouse wells, using the shallow surface water infiltration, Escherichia coli pollution is becoming more and more serious.
(3) winter management is unscientific. Winter only pay attention to only insulation, resulting in poor ventilation, exhaust, ammonia and other high concentrations, poor air quality, disease constantly.
(4) improper handling of chicken manure. The chicken manure is piled up everywhere, polluting the environment and spreading the disease.
(5) harmless treatment of dead chickens is not implemented. Disease, the dead chicken, not burned, buried and other harmless treatment measures, but casually throw, abandon or sell privately, causing the spread of disease.
(6) heavy vaccines, light disinfection, heavy treatment, light isolation, the result of more and more diseases, more and more difficult to raise chickens.
2. What are the anatomical features of broilers?
One is the digestive system of broilers are different from animals, mouth is a horny beak, no teeth, underdeveloped salivary glands, poultry stomach proventriculus, the two part, have developed digestive gland stomach muscles, stomach wall is specially developed, used to grind food, bowel is short, small intestine and rectum border there is a pair of slender forked cecum, digestive fibers under the action of microorganisms, but the ability to digest fiber is very low.
Two, the respiratory system of the broiler is different from the domestic animals. Besides the larynx, trachea and lungs, there are also developed air sacs, which are almost all over the body, and are prone to respiratory diseases in poor environmental conditions.
According to the anatomical
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