Six tricks for picking eggs

The quality of the hatching eggs directly affects the hatching rate and the quality of the chicks. It also affects the survival rate, health status, and production performance of the chicks. Therefore, strict selection must be made before hatching eggs.

1, the source of eggs. Eggs must come from high-yielding, healthy, disease-free, properly reared and managed breeders with appropriate spouses to ensure high fertility and hatchability.

2. Keep eggs fresh. The eggs used for hatching are as fresh and fresh as possible. With the extension of preservation time, the hatching rate of hatching eggs will gradually decrease. Eggs cannot be washed with water. After washing, the surface of the egg is washed off and the micro-organisms easily invade into the interior to cause deterioration. The water in the egg is also easy to evaporate.

3, the size of eggs. Egg size should be moderate, too large or too small eggs can not be used. Egg weight for egg-type chickens: 52 grams in the first 12 weeks after starting production, and 55 grams or more in the following 12 weeks; weight of eggs for meat-type chickens: 50 grams in the first 12 weeks and 52 grams or more in 12 weeks, regardless of egg type Or meat type can not exceed 65 grams.

4, the normal shape. The normal egg is oval and the egg shape index is between 0.72-0.76. Long, round, sharp, medium, or large, extra small, etc. cannot be used.

5, the internal quality is better. The internal quality of eggs can be inspected with light. Where the sticky shell, yellow, and egg yolk have large fluidity, there are bubbles in the eggs, gas chambers are lopsided, and the air chamber flows. The eggs in the middle or in the small head are not suitable for use.

6. The necropsy of the egg. Each batch can be randomly selected a few eggs, open the egg into a flat glass container, fresh protein is thick, egg yolk uplift, protein is not fresh thin, egg yolk is relatively flat.

Tuberculosis (TB) is a potentially fatal contagious disease that can affect almost any part of the body but is mainly aninfection of the lungs. It is caused by a bacterial microorganism, the tubercle bacillus or Mycobacterium tuberculosis.Although TB can be treated, cured, and can be prevented if persons at risk take certain drugs, scientists have never comeclose to wiping it out. Few diseases have caused so much distressing illness for centuries and claimed so many lives.


Medicine For Tuberculosis,Streptomycin Tuberculosis,Kanamycin Tuberculosis