When rearing households purchase pigs, many people use sow's rear hip development as the criteria and criteria for purchasing breeding pigs. In fact, this practice is wrong. Because the hindquarter development is relatively full of pigs and commercial pigs are different, because the rear buttocks particularly developed pigs, not easy to heat, mating difficulties, prone to difficult labor, often back concave, deformation, high elimination rate. Therefore, breeders cannot select breeding pigs according to the requirements and standards of commodity pigs. Back-sucking sows usually have poor lactation and piglets have low survival rates (back-thickness and positive lactation are positively correlated). Many customers are always looking for a “double muscle hip†or “double muscle back†type of pig when purchasing a breeding pig, which is also unwise. Because the concept of "double muscle buttock" and "dual muscle back" is different, from the pig's hindquarters, the muscles on the right and left sides of the buttocks are plump, so it is called "double muscle buttock"; the muscles on both sides of the dorsal midline are seen from the back. Obviously called "double muscle back", these are just a kind of body characteristics of pigs, many lean-type purebred pigs or cross-breed pigs are such a body shape, double-muscular pigs have a 10% lower lactating power than normal-type pigs. It directly affects the weaning weight of piglets. At the same time, the body size is not fixed. Parents do not necessarily exhibit double-muscle traits in their offspring of double-muscle traits. With the development of pig breeding technology, this gene will certainly drift, and it is more a manifestation of heterosis. . In the production, a large number of farms have adopted the rear gluten development of sows as breeding targets for pig farms in order to grasp the cultivators' psyche, and have developed excessively through breeding techniques. After purchasing these breeding pigs, the breeding households return to their own farms to feed, the feed conditions change, the pig's posterior buttocks become smaller, and the estrus is not suitable for breeding. The elimination rate is generally about 40 to 50%, and many pig farmers are in this respect. There are profound lessons. Therefore, when farmers purchase pigs, they should not only pay attention to body shape, but also should focus on maternal characteristics. They should pay special attention to the appearance of body related to reproductive performance, such as strong and strong limbs, secondary sexual characteristics, such as teat, genital, body structure. The symmetry, etc., only sows developed particularly good hindquarters are not suitable for breeding. If you choose boars, you should focus on lean meat, carcass quality, thick limbs, growth rate, feed rewards and other traits and body appearance, which is the best measure to increase lean meat percentage and body size in offspring.
Description: Use after fermentation Orange (Orange made enzyme solution Orange slag), after a hand inspection, air drying and other processes made of sheet Orange
Effects: lung, spleen shun gas, without any food additives, preservatives, is the first choice of children and senior citizens.
Companies registered capital of 35 million yuan, the end of 2014 the total assets of 48.69 million yuan, including fixed assets of 37.52 million yuan. The company's existing cooperation Orange cultivation base 7043.5 acres, the company production base is located in Jiangxi County Tech Industrial Park Chu Tan industrial area, covers an area of 120 acres, it has built a standard plant 9,000 square meters, Nissan 6000 kg Orange enzymes and other liquid enzyme products. Enzyme, known as enzyme, refers to a polymer substance having biocatalytic functionality. In the catalytic reaction system an enzyme, the reactant molecules are known as substrates, enzyme substrates by catalytic conversion to another molecule. Almost all cellular activity of enzymes involved in the process are required to improve efficiency. Similar to other non-biological catalysts, enzymes chemical reactions by lowering the activation energy to accelerate the rate of the reaction, most of the enzyme catalyzed reaction rate can be increased a million times; in fact, the enzyme is to provide an activation energy needs than another low way, so that more particles to have less than the activation energy of the reaction kinetic energy, thus speeding up the reaction rate. Enzyme as a catalyst, in itself is not consumed during the reaction, it does not affect the chemical equilibrium reactions. Positive enzyme catalysis, but also a negative catalytic effect, not only to accelerate the reaction rate, but also to reduce the reaction rate. And other non-living catalysts is different, having a high degree of specificity of enzyme, only a catalytic reaction or produce a particular specific configuration.
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Ganzhou Green days Biochemical Technology Co., Ltd. , http://www.tlqcjs.com