Method for raising commercial egg laying partridges

Abstract

The invention discloses a method for raising commercial egg laying partridges. The method includes key management points that (1), stable light with the light duration of 18-20 hours is provided in each pen house; (2), the temperature of the inside of each pen house ranges from 20 DEG C to 26 DEG C under the control, and the humidity of the inside of each pen house ranges from 50% to 65% under the control; (3), the density of the partridges in each pen house ranges from 15 partridges per meter to 50 partridges per meter under the control, and a proportion of female partridges to male partridges in each pen house ranges from 2:1 to 10:1 under the control; (4), the partridges are fed by 4 to 5 times per day, the feeding quantity for each partridge ranges from 38g to 42g, feed comprises 65% of yellow corn, 10% of wheat flour, 6% of peanut meal, 15% of soybean meal, 1% of fish meal, 1% of bone meal, 1% of shell powder, 0.5% of vitamins and 0.5% of salt, and residual materials need to be thoroughly cleaned timely. The method has the advantage that the egg yield of the partridges is increased, the partridge feed conversion rate is increased, nutrition of partridge eggs is sufficient, and the sales volume of the partridge eggs is increased.

Description

technical field [0001] The invention relates to a method for cultivating partridges, in particular to a method for cultivating partridges for commercial eggs. Background technique [0002] Partridge has the characteristics of high nutritional value, fast growth, high feed conversion rate, strong adaptability and disease resistance, and is favored by the majority of breeding enthusiasts. Raising partridges is a promising special poultry breeding project . Partridge egg is a tonic with high nutritional value. The egg white is thick, and the egg protein, amino acid, lecithin and lecithin, as well as vitamins A, D, E, K, B family and zinc, iron, calcium, iodine, Selenium and so on are higher than ordinary eggs, especially the cholesterol in eggs is far lower than ordinary eggs, quail eggs, etc. (20-40% lower than ordinary eggs). Cooked seven to eight minutes or cooked, the egg tastes mellow and has no fishy smell Taste, and easily digested and absorbed. Long-term use can enha...

AI Technical Summary

Problems solved by technology

At present, partridges for commercial eggs have been raised in a large area. However, due to insufficient feeding technology, the egg production is not high, the egg quality is poor, the feed conversion rate is low, and the nutritional content is reduced.