Midsummer is the peak season for the dairy market, but it is also the general decline in dairy milk production and disease-prone season. When the temperature rises to 30°C and the relative humidity exceeds 70%, it will hinder the heat dissipation of the body surface of the cows, and the metabolism will be hindered. The milk production performance will be significantly reduced, and the higher the temperature and humidity, the greater the decline. In order to minimize the damages in midsummer, some feeding and management measures should be taken to prevent the heatstroke from cooling. Creating a comfortable and hygienic environment High temperature and high humidity in the middle of the summer are suitable for the growth and reproduction of various pathogenic microorganisms. At this time, cows are vulnerable to pathogens and viruses and cause diseases. Therefore, we must do a good job of sanitation in the midsummer. The environment includes the environment of the cowshed and the ecological environment of the cattle farm. It must be kept clean and sanitary to avoid contamination of the cattle body, affecting its metabolism and milk hygiene. Remove excreta and dirt in time, and do a good job of excreta environmental protection treatment to prevent breeding of mosquitoes and mosquitoes and spread diseases. Secondly, the cowshed must be kept dry and cool (below 28°C). The relative humidity is high, the heat capacity of the air is reduced, and the heat dissipation of cattle is increased. Therefore, measures must be taken to improve the small environment in the barn. (1) Frequently open doors or windows or ventilation holes, or install ventilating facilities or fans inside the house to promote air circulation (at a temperature of 35°C, wind speeds of 2.24 meters per second or better), promptly remove the heat generated by the cattle body and reduce the cows' calories. Temperature. (2) In order to accelerate the heat dissipation of the cattle body, the combination of water spray and fan has better cooling effect. (3) Place a pergola at the place of exercise or rest, or set a moving frame (3.5m high), shaded with black nets or plant trees (without affecting ventilation). (4) Stick to brushing the body of cows every day to benefit the body of cattle. In addition, opening a comfortable sleeping environment for cows is very beneficial to increase milk production. Ensuring adequate supply of clean, fresh drinking water Drinking cows in midsummer is more important than in other seasons. Drinking fresh (10°C) fresh drinking water (deep well water or tap water) must be ensured every day. This will not only maintain normal rumen movement, increase feed intake, but also effectively control The decrease in milk production also increases the amount of urine excretion and takes away more body heat. Adjusting the schedule According to the climate characteristics of different places, the schedule can generally be 1-1 hours and a half earlier than the original schedule, that is, feeding and milking can be carried out in advance. (1) According to the traditional method, it is mostly fed at night. However, it was determined that the body temperature in the deep night fell, and the skin temperature showed an upward trend. For example, feeding at night could only extend the effect of heat and heat on the cows. Therefore, it can only be ventilated at night and it is not suitable for feeding. Early supplementation is in line with the body temperature regulation characteristics of dairy cows. (2) The milking is best not arranged at the hottest time of the day. A blower should be installed in the milking area to reduce the spray temperature. Adjusting the structure of the diet (1) Providing the best quality roughage, reducing the crude fiber content, and the high quality of the inferior roughage diet. Digestion of these diets with high body temperature and heat will reduce the yield of the dairy cow and increase the incidence of acidosis. Therefore, in order to reduce the decomposition of poor roughage in the rumen and produce a large amount of body heat, diets should be fed with green, juicy, high-quality oysters, carrots, potatoes, etc. that are conducive to cooling. The content of neutral detergent fiber in summer grains should be controlled at 28% to 32%. (2) Appropriately increase dietary nutrient concentration. According to the experiment, it is best to add energy-feeding foods that have less heat gain, high fat content, and flattened whole-grain cottonseeds and corn. In conjunction with this, more non-degradable proteins (expanded soybeans, etc.) should be added, which reduces metabolism. Heat production, improve milk production performance is very effective. (3) Sodium bicarbonate, sodium carbonate and magnesium oxide should be added to the diet (from the daily 0.4% to 0.7%). This not only increases milk production, but also prevents diseases such as ketosis, fatty liver, atrophy, and rumen acidosis. (4) Supplementing dry matter with 1.5% potassium, 0.6% sodium and 0.35% magnesium in the diet will not only help alleviate the effects of high temperature on the dairy cow, but also prevent the milk production from falling. (5) Wet feeding of dry materials and feeding of wet or congee materials can increase palatability, increase feed intake, and satisfy water needs. Adhering to prevention as the main factor and reducing disease in midsummer are diseases such as cow mastitis, metritis, limb and foot disease, and food poisoning. Therefore, it must be done: (1) Soak the nipples with 1%-3% sodium hypochlorite solution before and after each milking; (2) Check the genitals of the cows 15 days after childbirth, find problems and timely treatment; (3) Monthly Cows' feet and feet are washed twice and coated with 10%-12% sodium sulfate solution; (4) The quality of the forage is strictly controlled, and the long-term storage or mouldy grass is not fed; (5) The feed tank must be brushed every day. And regularly disinfected.
Sweeteners are Food Additives that sweeten soft drinks. Sweeteners can be divided into nutritional sweeteners and non-nutritional sweeteners according to their nutritional value. According to its sweetness, it can be divided into low sweetness sweetness and high sweetness sweetness I flavor; According to its source can be divided into natural sweeteners and synthetic sweeteners. Natural sweeteners include stevia, grosvenin, licorice, disodium glycyrrhizinate, tripotassium glycyrrhizinate and trisodium.
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