Compared with the traditional duck breeding method, the technology of raising meat ducks in fermentation beds can achieve zero emissions, do not pollute the environment, and increase economic efficiency. The technology is simple, can save more than 50% of the labor force, save water, improve the quality of duck meat and eggs, improve the appearance of ducks, reduce the incidence (especially respiratory diseases, etc.), duck odor, odor-absorbed by the majority of farmers Recognized, therefore, it is of great significance to promote the technology of fermenting ducks.
The technical points of using a fermentation bed to raise ducks:
Housing structure
Fermentation bed pens have relatively high requirements for ventilation, so ducks are generally single-barreled. Columns are suitable for 400-800 m2 per building. Shelvings are 2 m-2. 2 m high. 5 meters to 3 meters. The duck house has a span of 4m to 10m. It is surrounded by 0.8m high walls (except doors) and is fully open with a rolling curtain. It is easy to adjust the indoor climate according to outside temperature and season. The roof is provided with a heat insulation layer to avoid the stifling heat. A sunroof is left at about 5 meters on the roof to facilitate ventilation, and the induced draft fan or chiller can be installed conditionally to facilitate ventilation and cooling during the year. Waterproof and moistureproof
Dry Sausage Fermentation Bed, afraid of wet, not afraid of dryness. In order to prevent the litter from sucking moisture from the soil, it is also possible to prevent the accumulation of rainwater during the rainstorm from soaking the fermentation bed and causing the fermentation bed to be scrapped. Therefore, in the production of fermentation bed to raise the fermentation bed surface, the following measures can be taken: the above-ground type can be laid on the bottom of the fermentation bed with soil or bricks, pebbles, etc., and the higher the layer height is, the better, Avoid rain or water soaking in the fermentation bed, which is more cost-effective in terms of high soil in-situ; deep ditches, speed up the installation and construction of drainage equipment, drainage ditches as deep as possible digging, ditch depth not less than 1 meter to prevent rain More soaking the fermentation bed. Similar methods can be used to prevent seepage in places with higher water levels.
Sink setting
Because the fermentation bed has a certain humidity, it is necessary to avoid excess moisture entering the fermentation bed as much as possible. If the humidity of the fermentation bed becomes large, it will cause the phenomenon of "blister bed" in the fermentation bed. The sink should be set up next to it, with a slatted floor underneath to allow the spilled moisture to escape and prevent it from entering the fermentation bed.
Control duck density
The growth stages of ducks are not the same, and the size and excretion of excreta are not the same. Therefore, the density should be reasonably arranged. Generally, the density is from 1 day to 7 days, and 20 birds per square meter; from 8 days to 14 days, 10 animals/ Square meters; 15 days of age - 21 days of age, 8 per square meter; 22 days of age to slaughter, 5 per square meter. Reasonably control the density, so that the fermentation bed can play a long-term, stable and sustained function.
Increase ventilation in duck houses
The normal operation of the fermentation bed requires sufficient oxygen and controls the concentration of intermediate products NH3 and CO2. Therefore, the ventilation of the duck house can be enhanced by combining sunroofs, windows, roller shutters, and fans. The methods are: natural ventilation by the level of doors and windows; circulation air flow ventilation formed by skylights and windows; forced ventilation by fans and induced draft fans.
In spring and autumn, the temperature is relatively appropriate, and proper opening of the skylights and the ventilation of the ground windows is sufficient, but direct access to cold air should be avoided; in winter, the temperature is relatively low; generally, the skylights are generally used; in summer, the temperature is relatively high. In addition to opening the sunroofs and windows, it is also Use mechanical ventilation. Regardless of the season, sunroofs and floor windows should be continuously ventilated for 0. 5 hrs - 1 hrs.
Timely disinfection
To correct the problem that the fermentation bed cannot be disinfected, for the empty bed fermentation bed, if necessary, the disinfectant can be normally sprayed without affecting the continued use of the fermentation bed in the later period. In general, the fermentation bed is a “sterile bedâ€. The main task is to disinfect the periphery with disinfectant and lime. After the duck has slaughtered, a full sweep of the fermentation bed is performed (in order to allow full fermentation after the hatching). Fresh litter, and finishing fermentation beds, overhauling drinking fountains, tanks, pipes, ditches, etc. Litter maintenance
The thickness of the litter for ducks in a dry spreader bed is generally not less than 40 cm. The maintenance of litter directly affects the decomposition rate of the ecological fermentation bed, and also affects the operating status of the fermentation bed. Therefore, it is necessary to strengthen the overturning of litter in the daily feeding work, and the frequency is generally 1 to 2 times per week. The tipping depth of the fermentation bed is 10 cm to 20 cm. If it does not turn over for a long period of time, it is difficult for the manure to be fermented, resulting in the appearance of noxious gases and a dead bed in the fermentation bed. According to the need to add a certain amount of litter and strains, can not reduce the amount of cost savings.
Reasonably arrange "bed"
Scientifically and rationally maintaining the fermentation bed can extend the service life of the fermentation bed and increase its efficiency. Generally after a batch of ducks are slaughtered, a bed rest period of 7 days to 10 days can be arranged. During the bed period, wet litter is piled into large piles (60 cm - 100 cm), tipped over 1 - 2 times, sterilized by fermentation, run moisture, and finally flattened to create a good environment Welcome to the next batch of ducks.
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