Member Claudio
MemberForum Replies Created
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Target 0.5–1.5% water addition at the mixer in most situations. Use up to 2% only when incoming raw-material moisture is low (≤11%) and you are confident there won’t be much extra moisture from conditioning steam. Always check with the moisture-balance calculation below so the <em data-start=”309″ data-end=”316″ style=””>final feed moisture stays ≤ 13%.
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good information
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The amount of water to be added should not exceed 2% of the material during mixing to prevent uneven moisture and the risk of mildew. The goal is to achieve a final moisture content that does not exceed 13% to avoid the risk of mold. The amount of water to be added should not exceed 2% of the material during mixing to prevent uneven moisture and the risk of mildew . The goal is to achieve a final moisture content that does not exceed 13% to avoid the risk of mold
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layers
Naked neck (turken)
Andalusian
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Egyptian Fayoumi
Leghorn
Catalana
Ancona
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Hmmm
Salmonella
E.coli
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Questions to ask your self:
Are you mentally prepared?
Are you financially ready?
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Air space difference between the two eggs which can give an idea on the quality of the egg
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what are the heat resistant breeds of broiler and layer?
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sudden drop of egg production mostly due ti dusease lije ND, IB, EDS, AI.
also due to calcium deficiency, off feed, palatability issue of feed ans water, sudden change in temperature
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keep ready the house in advance regarding temperature, humidity, feed, water, ventilation, hygiene, disinfection, biosecurity. take history from company bout weight, number, breeder age, vaccination and titre record,
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95F
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AIR CELL! Indicator of stale and fresh eggs!
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what about serum preparation in advance commercially for viral diseases treatment during the disease at poultry farm?
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high temperature cause heat stress dehydration low feed intake , slow growth poor FCR and mortality. cold temperature cause low water intake, crd, e.coli ,gout, mortality
