Structure and composition: It is made of 100% Cotton Gauze by degreasing, bleaching, drying, processing, cutting, trimming and folding.
Product performance: It is white, soft, non-toxic, odorless, non-fluorescent, no oil spots, no whiskers, no burrs, no wrinkles or debris adhesion, and has good water absorption performance, neatly cut and beautiful.
Model specifications: Bleached or not bleached, triangle shape. Specification 90 * 90 * 127/96 * 96 * 136 etc.
Packing: Each piece packed with OPP candy bag or self-sealing bag. The outer layer is 5-layer double corrugated kraft paper box.
Scope of application: It is used for surgical dressing of medical units, fixed joints, and auxiliary protection and isolation of wounds.
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For meat duck production, it is very important to manage the ducklings. This is because the early growth rate of meat ducks is the fastest among all poultry. When the foundation of this stage is firm, you can get quite high feed rewards. For example, a group with good growth and development of ducklings can reach a weight of 3200 g to 3500 g each at the age of 8 weeks through a fattening period. The total feed/feed ratio is 3:1; many duck farms can even make ducks 6 From weeks old to 7 weeks old, the feed-to-meat ratio can be reduced to 2.6:1 to 2.7:1. Conversely, if the growth and development of ducklings are poor, it will reduce feed remuneration during the fattening period, the group’s weight gain will be slow, the individuals will be unevenly developed, and they will be susceptible to various diseases.
temperature
For ducklings from 0 weeks to 3 weeks, due to poor villus insulation effect and inability to regulate body temperature, we must first emphasize the need to maintain a reasonably high ambient temperature in our management, especially in the first week. This is a higher requirement than egg ducks or dual-use ducks.
When the brood is started, the temperature should be between 33°C and 35°C (it can be slightly higher in winter and slightly lower in summer, with a range of 1°C to 2°C). After 48 hours, the temperature can be appropriately reduced by 3°C to 5°C per week. Until natural temperature.
The cooling and natural temperatures mentioned here do not refer to the temperature of the table, but are adjusted by observing the performance of the ducks. For example, crowding ducks, screaming, and approaching heat sources indicate low temperatures. If the ducks open their mouths, hang their wings, and dissipate heat, irritability, and excessive drinking water, it indicates that the temperature is high.
When the temperature is moderate, the ducklings spread out their activities, group by group, lying stretch (extend the neck and stretching their wings to the plane), rest and lie silent after eating.
There are many ways to provide brooding temperature. No matter what kind of heating method is used, the temperature of brooding should be increased with the age, gradually decreasing from high to low. In general, when the end of the 3 weeks, the Sherwin is 18 °C ~ 21 °C appropriate.
humidity
During the early period of brooding, the temperature in the house is relatively high and the water evaporates quickly. The relative humidity is required to be higher (10% to 60% to 70%, and 20% to 50% to 60%). If the humidity is too low, ducklings are prone to mild dehydration symptoms such as dry toes and lack of energy, affecting growth. However, if the humidity is too high, a high-temperature, high-humidity environment will result in hindered body heat dissipation of the young ducklings. This poor body heat distribution will cause the appetite of ducklings to subside, and also create the reproduction of molds and the occurrence of coccidiosis. condition. If the formation of low temperature and high humidity, it is even more unfavorable, because it will cause the young duck body heat to dissipate too quickly, increase the consumption of materials, but also easy to catch cold and illness.
density
Density is too large, crowded ducks cause uneven drinking, air pollution, uneven development and susceptibility to various infectious diseases.
The following is the duckling breeding density table for reference (see the table below).
In the practice of duck raising in rural areas, density is a problem that is easily overlooked. The adverse consequences of super-density feeding tend to become more pronounced as the feeding time is pushed backwards. On the one hand, individual weight of the ducks did not reach the standard; on the other hand, the duck population uniformity did not reach the standard.
ventilation
As young ducklings grow older, their excrement increases, their interiors tend to become wet (this is not the artificially created humidity), and harmful gases such as ammonia and hydrogen sulfide accumulate. In this way, when brooding moisturizing, we must pay attention to ventilation, which is the most important to discharge moisture. If the temperature can be kept above 20°C, ventilation should be strengthened as much as possible. For example, in winter, the temperature can be increased by 2°C～3°C, then open the doors and windows, and then turn off after a few minutes. Repeated several times. In this way, fresh air can be replenished and the temperature can be maintained.
Calico Triangular Bandage
Feeding management points for meat ducks
The rearing management of meat ducks is divided into two stages, namely the management of ducklings from 0 to 3 weeks; the management of fattening from 4 to 8 weeks (also up to 7 weeks).