Cabbage is cheap, easy to grow, shelf-stable and has high yields. Many breeders use it for feeding pigs in the winter, both to supplement vitamins and to improve constipation symptoms in pregnant or postpartum sows to a certain extent. However, cabbage contains nitrates, such as feeding rotten vegetables or cooked cabbage overnight, it is easy to cause poisoning.
Nitrate is not poisonous, rotten vegetables or vegetables that have been taken into the tank for too long. Nitrates will be reduced to nitrite under the action of bacteria. Pigs will poison after eating. Pigs eat a lot of nitrite-containing cabbage and symptoms of poisoning occur in about half an hour. If it is difficult to breathe, walk and play, take a dog pose, mouth foam, skin, ear, nose, etc. at the beginning of the first turn into a bluish-purple, cold tip, body temperature drops, body twitching, if not timely rescue, will He was paralyzed and finally died.
Therefore, do not boil when using Chinese cabbage to feed the pig, cook it quickly and do not cover it, and keep stirring. After cooking, remove it immediately and let it cool. If the pig is fed cabbage, the amount should not be too large to prevent the pig from diarrhea. In addition, raw cabbage cannot accumulate for long periods of time. Rotten vegetables must not be used to feed pigs. Once the pig causes poisoning by eating Chinese cabbage, ear and tail blood should be released first. Then 2% methylene blue solution is intravenously injected at a dose of 0.1-0.2 ml per kilogram of body weight. Repeated injection is repeated 2 hours later with 0.02% potassium permanganate solution. Gastric lavage, you can also take 30 grams of mung beans, hay, water torment, daily gavage once.
A refrigerator (colloquially fridge) consists of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the room temperature. Refrigeration is an essential food storage technique in developed countries. The lower temperature lowers the reproduction rate of bacteria, so the refrigerator reduces the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. Optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F).[1] A similar device that maintains a temperature below the freezing point of water is called a freezer. The refrigerator replaced the icebox, which had been a common household appliance for almost a century and a half.
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