Solve the problem of vitamin deficiency in self-combined feed
In rural aquaculture production, due to incomplete nutrition of self-contained feed, vitamin deficiency is most likely to occur. The following describes several methods that can solve this problem well and also save some compound feed.
The raw green hair is used. It is usually germinated with barley, oats, mung beans, etc., which is rich in carotene and B-vitamins. It is good for feeding young animals and lactating dairy animals and breeding males.
Production method: Wash the barley first with water, remove dust, impurities and pods, so as to avoid rot during germination. Then put the scouring barley kernels in the cylinder for 24 hours with clean water, and then wash it again, pour it into the bamboo basket to control the water, and then put it into the cylinder and cover the sack to keep it warm, so as to grow the fibrous roots as soon as possible. The rooting time is determined by room temperature, which takes about 72 hours in cold days and 48 hours in hot days. As long as 2-3 roots of fibrous roots grow on the grain, they can be packed in baskets with a thickness of 4-5 cm. Water is often sprinkled after installation, the purpose is to add water and cooling effect, to prevent too hot, once every 6 hours. After 24 hours of basket loading, the fibrous roots have grown long and the germs have been exposed. At this time, the wheat grains should be gently shaken and loosened, but it still takes 6 hours to pour the water once. At room temperature above 15°C and below 25°C, the malt can grow up to 0.5cm after one day and the feed can be started. The rest of the malt can continue to be watered and grow to 3cm. But don't make it grow too long, because when the color turns dark green, not only the vitamin content decreases, the taste will become bitter, and the fiber will grow thicker, lose palatability, and the quality of malt will decrease.
Use fermented feeds. The concentrate feed is fermented to livestock and poultry, because a large amount of yeast is propagated in the fermentation feed, which can increase the protein in the feed and increase the vitamins. In particular, the increase of B vitamins is more significant.
Production method: use 100 grams of yeast, dissolve in appropriate amount of warm water, mix in fine material 50kg-75kg, mix in the semi-wet state of concentrated material, and then put it in the cylinder, cover the sack to keep warm, after 12-20 hours When the fermentation is mature and the flavor of the wine is released, 30% of the concentrate can be fed. If you can add some fish meal, better fermentation, more nutritious.
Pine needles replace green feed. Pine needles can be collected all year round and can replace green feed. It not only contains more than 10 kinds of amino acids and dozens of constant and trace elements in protein, but also contains a lot of vitamin E, carotene, chlorophyll, hormones and bactericidal substances, which can prevent vitamin deficiency in livestock and poultry and ensure the normal growth and development of young birds. Improve livestock production performance. As long as 0.05% is added to the feed, the egg production rate can be increased by 6.1%. Feeding fattening pigs will increase their fastness by about 12%.
Production method: After the pine needles are harvested, they can be freshly fed or dried (not sun-dried) and then fed. The method of fresh feeding is to use the vegetable mud beater, broken and mixed in the feed to feed, with a small amount, can add 3% -5%, a good supplement effect on vitamin deficiency, livestock growth and development is good, long Fast.
HÅjicha is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown. The process was first performed in Kyoto, Japan, in the 1920s and its popularity persists today.
Hojicha is often made from bancha ("common tea"),tea from the last harvest of the season; however, other varieties of HÅjicha also exist, including a variety made from sencha, and kukicha, tea made from the twigs of the tea plant rather than the leaves.
HÅjicha infusions have a light- to reddish-brown appearance and are less astringent due to losing catechins during the high-temperature roasting process.The roasted flavors are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavor. The roasting process used to make HÅjicha also lowers the amount of caffeine in the tea.Because of its mildness, HÅjicha is a popular tea to serve during the evening meal or after, before going to sleep, and even preferred for children and the elderly.
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