The use of full-priced compound feeds requires the preparation of full-priced compound feeds based on the feeding standards of broiler chickens. Because of its comprehensive nutrition and good palatability, it meets the physiological needs of broiler chickens. The faster the growth of broiler chickens, the smaller the feed intake and the higher the feed utilization rate. To improve the food trough and prevent the feed from being scattered to provide a reasonable food trough in accordance with the age of the chicken, try to prevent the chicken from entering the trough, and do not let the chicken pull out the trough outside the trough. Can be added to the trough, can also be used bucket, according to the age of the chicken and the size of the trough height adjustment. The trough should be placed in a clean, clean place so that the broiler can feed the sprinkled feed without wastage. Improve the feeding method and feed less frequently. The feeding amount does not exceed 1/3 of the depth of the trough. Appropriately limit the amount of material to be fed, and it is better to keep food troughs on every day. Keeping the proper temperature of the house is lower, the energy consumed by the chicken to maintain body temperature is higher; the higher the temperature, the poorer the appetite of the chicken, affect the growth rate, and also consume more feed. During the fattening period of broiler chickens, the temperature of the broiler house should be kept at about 20°C, and the lowest temperature should not be lower than 15°C. Pay attention to the preservation of the feed to prevent moldy feed, rodent damage, rain and direct sunlight.
Anthocyanidins is a kind of water-soluble natural pigments widely existing in plants in nature. They are colored aglycone obtained from the hydrolysis of anthocyanins. Most of the main colorants in fruits, vegetables and flowers are related to them. Under the condition of different PH value of plant cell vacuoles, anthocyanidins make the petals colorful. The main functions about anthocyanidins are antioxidant and free radical scavenging function, nutritional fortifier in food and natural pigment.
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