Goose fatty liver is rich in nutrients, delicate texture, delicious taste, and a unique flavor, known as one of the world's three delicious. Long-term consumption of goose fatty liver can nourish and strengthen the body and increase intelligence. At present, with the improvement of the people's living standards and the continuous development of international trade, the demand for goose fatty liver in the market is increasing day by day. In recent years, the domestic selling price per kilogram of goose liver is 90 to 100 yuan, and the export price has reached 20 to 25 US dollars, which is still in short supply. Practice has proved that the use of artificial forceful fill fertilizer technology, a goose's fat liver can weigh 0.5 to 1 kilograms, coupled with the income of goose down hair and meat, the economic benefits are very significant. In addition, the use of herbivores as the mainstay and the use of concentrate feeds are small. Therefore, there is a “money map†for actively developing the production of fatty liver goose. The efficient feeding techniques for fatty liver goose are described below. 1 Variety selection is the basis of foreign selectable species mainly Ye Lusi goose, Landes goose and Hungarian white goose; domestic Oupu Goose, Shitou Goose, Zhedong Goose and its hybrids. It is best for individuals with large body size, short neck and wide hindquarters. 2 Pre-feeding is the key to the period from the first birth to the 90-day-old period. This period will largely affect the fattening effect of fattened goose. In this period, we should mainly do well in brooding and grazing. During the incubation and brooding period, we must create a suitable external environment and feed the full-priced feed to promote good growth and development of young goslings. Grazing training starts from 50-60 days old. At this time, it should make full use of fresh green feed to enlarge the esophageal and esophageal bulge, so as to prepare for filling more feed each time in the future. During the preparation of the fertilization period, it was converted from grazing to feeding. At this time feed mixed feed, the formula is: 50% whole corn, 20% corn grits, 20% rapeseed cake or bean cake, 10% meat and bone meal, plus 0.5% salt and 0.01% multivitamin, let goose free food. After 2 weeks, the body of the goose begins to smash, and it can be forced to compost. 3 Forced filling is to ensure that 3.1 goose grows to about 4 kg before the start of feeding. The weight is too light, and the pass rate of fatty liver is low; excessive heavy material consumption, cost increase, and economically uneconomical. 3.2 Filler formulation The feed for composting is preferably yellow corn, so that the fatty liver produced is pure yellow and the commodity value is high. Preparation method: First, pour the corn into the pot, add water to the surface of the water and exceed 4 to 5 cm of corn, boil and cook for 5 to 10 minutes, then pick up and dry, and add 10 grams of salt per kilogram of corn and vegetable oil. Grams and poultry can be mixed with 5 grams of multi-vitamins. Cooking requirements: During the first week of feeding, corn kernels should be harder, and the last week of corn filling should be softer. Filling fillers are not cold or hot, and not hot. 3.3 Filling method If artificial filling is used, the goose shall be clamped between the knees with its head facing upwards to expose the neck. The left hand will open the goose mouth, and the right hand grasps the material to put it in its mouth, feeding 3 to 4 times a day. If the filling machine is used for filling, two people operate at the same time. The assistant fixes the goose body. The left hand of the filling person digs the goose mouth, presses the goose tongue downward, and then moves the goose mouth to the machine and feeds the oil in advance. The tube is carefully inserted into the deep part of the esophagus of the goose. When feeding, care should be taken to keep the gooseneck straight. The feeding staff should gently hold the goose mouth with his left hand, and then start the machine. The right hand will feed the feed in the esophagus to the lower part of the esophagus. Until filling is 1 to 2 cm lower than the larynx. In order to prevent goose suffocation during filling, feeders should seal the goose mouth and pull the neck vertically upwards. Feed the feed downwards 3 to 4 times with the index finger and thumb. The first week of filling should not be too much, each time 100 ~ 150 grams; the second week can be gradually increased to 300 to 400 grams each time; the third week can be filled with 400 to 500 grams. Generally, it can be fed for 3 weeks, and the weight gain during filling is 50% to 80%. 3.4 Day-to-day management The breeding density during the fill-in period is preferably 3 to 4 per square meter and about 30 per small group. It is best to raise the net or raise the house, only to give proper exercise and not to swim. When feeding, it must be lightly lifted, finely filled and gently placed. Filling volume is increasing day by day, fat is deposited in a large amount, the liver is also rapidly hypertrophy, and indigestion is prone to occur. At this time, each goose can feed 1 to 2 tablets of milk enzyme tablets. The goose ring must be kept dry to prevent excessive moisture from causing goose breast rotting; at the same time, it ensures that enough clean water is supplied day and night to promote digestion of the goose. 4 The slaughter of the liver is a fundamental way of filling the geese. When the goose's chest is hanging down, walking is difficult, and breathing is rapid, the eyes are sunken and the feathers are wet, they should be slaughtered in time. Otherwise, it will affect the quality of fatty liver, or even scrapped. Stop feeding for 6 to 8 hours at slaughter, but provide sufficient drinking water to allow a net amount of blood to ensure the carcass quality. Due to the large fat liver produced by fatty liver geese, geese are easy to die, so it is not suitable for long-distance transportation and it is best to slaughter on the spot. When slaughtered, the geese will be hung upside down for 10 minutes to facilitate drainage of liver blood. Scalding water temperature should be controlled at 65 ~ 75 °C, scalding time of 3 to 5 minutes, plucking movements should be light to prevent the goose fatty liver rupture. After the hair is removed, the geese carcasses can be transferred to a cold storage or freezer at a temperature of 0 to 3°C, cooled for about 10 hours, so that the liver becomes firm, and the liver is opened again. When the carcass is opened, cut vertically from the cloaca to the sternum (but not the cloaca), remove the internal organs, carefully separate the liver, take care not to break the gallbladder when removing the gallbladder, and then repair the fat on the liver surface. The removed fatty liver was rinsed in 1% saline for 10 minutes, removed and placed in trays, and placed in a freezer at -18 to -25°C for storage. If you sell fresh fatty liver, you can use ice cubes for packaging and marketing.
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