Vitamins are essential for maintaining the normal physiological functions of animals. The lack of any kind of vitamins in poultry feed can easily lead to certain diseases and economic losses. Through the experimental research of poultry production practices and scientific research departments in recent years, it is confirmed that the main reasons for the lack of vitamins in poultry feed are as follows.
1 Proper mix of ingredients due to different vitamin content in animals and plants, such as liver, carrots, yellow corn contains more vitamin A; dry yeast and dried hay contain more vitamin D; soy cake (粕), cottonseed The cake contains more vitamin E; soy, cereals and fishmeal contain more vitamins B1 and B2; fishmeal, meat and bone meal and liver contain more vitamin B12. Therefore, when formulating poultry feed, we must understand the vitamin content of each raw material, but also pay attention to the reasonable proportion of feed mix, pay attention to the balance of vitamins.
2 Different types of feed folic acid, niacin, biotin, etc. have different biological potency in different feeds. For example, folic acid is relatively stable in a powdery mixed feed, and is not stable enough in combination with trace elements or choline chloride in granular feed.
3 Feed processing and storage time is too long All kinds of vitamins have time valence in the feed. The stability of most vitamins is ideal within 3 to 4 months. Therefore, when using feed or adding vitamins, it is necessary to pay attention to the influence of storage time.
4 Abuse of antibiotics Due to the use of antibiotics, it is easy to reduce the microbial synthesis of vitamins in the intestines of poultry, resulting in vitamin deficiency. In addition, some vitamins are also affected by factors such as humidity, temperature, pressure, sunlight, pH, trace elements, oxidants, reducing agents and compounds. For example, vitamins A and D are easily damaged by factors such as moisture, high temperature, trace elements, and rancid fat; vitamin B1 is susceptible to high temperatures, oxidants, reducing agents, pH, and the like.
At present, the vitamins produced by domestic vitamin manufacturers have a single product, such as vitamins A, E, D3, B vitamins, etc., but also multi-vitamin products. To this end, when using vitamins, scientific adjustments should be made according to the raw materials of the feed, environmental conditions and the nutritional needs of the poultry, so that the added vitamins can be fully utilized, and can meet the nutritional needs of poultry, and can also obtain the best. Economic benefits.
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