First, choose a good lean cow Not any lean cow can fatten. Only the lean cows, which are caused by poor husbandry and management, poor feed quality, heavy workload, or physical disability but do not affect the fattening effect, or suffer from parasites, are relatively low-priced and are efficient and fast. The preferred target for fattening. Once this kind of lean cow has been meticulously reared and managed, it will often get twice the result with half the effort. Do not choose those who are over-aged or suffer from chronic digestive diseases, infectious diseases, or extremely debilitated illness. It is forbidden to enter cattle from the epidemic area, and cattle entering the field must be subjected to quarantine by veterinarians, and they can be incorporated into large groups only after 7 to 10 days of observation. Second, disease prevention and deworming The newly purchased cattle should be fully inspected, and those who are healthy should be treated with foot-and-mouth disease, brucellosis, and Clostridium perfringens vaccination before going into polyculture, and before the official fattening, the insects and stomach will be carried out. The method is: 4 capsules per 100 kilograms body weight of oral worm-buster capsules, or 2 ml subcutaneously for every 100 kilograms of body weight, which can drive out most parasites in vivo and in vitro. In addition, the newly arrived cattle are vulnerable to stress due to environmental changes, transportation, and frightening. They can add 0.5% salt and 1% brown sugar in drinking water, and drink more than one week of high-quality green grass or hay. Two days later, a small amount of wheat bran was fed and the fertilizer was gradually transferred to feed. During the fattening process, it is necessary to observe the feeding, excretion, and mental status of the herd, treat minor illnesses promptly, and severely slam the animals. Third, sub-fattening The fattening of lean cows is mainly to restore weight and volume of muscle tissue to lean cows, and to improve the flavor and tenderness of beef by depositing fat. Therefore, the time for fattening a lean cow should generally be controlled within 50 to 60 days. It can be divided into three stages: the first stage (6 to 8 days), which is mainly to learn to eat a mixed feed on the cattle trough, the method is to use a small amount of Formulation (reference formula: corn 57%, bran 10%, peanut cake 25%, fried soybean 5%, bone meal 1.5%, trace element 0.5%, salt 1%; or corn 50%, bean cake 22%, bran 25 %, calcium hydrogen phosphate 1.5%, auxin 0.5%, salt 1%). Stir in the ammoniated straw feed, or let the cows starve for 1 to 2 days after starving and starving, usually about 2 to 3 days of training, the cattle can be fed on the trough. The second stage (10 to 12 days) is mainly to restore the body condition. Gradually increase the amount of ingredients used in the feeding. Each head of cattle can feed 700 to 750 grams of batch material per day, and 100 to 120 grams of urea, divided into three injections. Hey, forage allows him to eat freely. If ammoniated straw feed is used, urea is no longer added. The third stage (35-40 days) is a critical period for rapid fattening. The daily feeding amount of each batch of cattle from the original 750 grams to 1000 grams, urea from 100 to 120 grams to 150 grams (with ammoniated feed does not add urea), and provide adequate quality blue, Hay or ammoniated straw feed allows cattle to eat freely, so it is better to eat enough to eat. If conditions permit, nightgrass can be fed at night every hour to further improve the fattening effect of lean cows. Fourth, careful management The most suitable ambient temperature for cattle is 5-21 °C. During the fattening period, try to create a warm, quiet and comfortable living environment for the lean cows. It is advisable to use short ropes for fixed cows in order to reduce the amount of exercise and reduce energy consumption. Brush your body once a day in the morning to promote blood circulation and increase appetite. During the late stage of fattening, observe the growth status of the cows, and periodically perform weighing or body measurement at regular intervals. When the pods are exposed, there are back grooves, hip circles, bull scrotum and cow's breasts have deposited fat, and the market price is promising. At that time, it should be quickly slaughtered to obtain the best economic benefits. Cooking Wine 3Yrs,Cooking Wine For Cooking,Edible Flavoring Wine,Wine With Trace Salt Zhejiang Shanying Trading Co.,Ltd. , https://www.shanyingtrading.com