1. House (net room).
Should choose to leeward sunny, cool in winter, cool in the ground, secluded place construction camp. Also can use the old chicken house, leisure room transformation. Houses are surrounded by playgrounds, surrounded by a wire fence to prevent escape; inside are placed troughs, sinks, perches, rocks, and rockeries.
2. Feeding.
In the early period of brooding (7-12 weeks old), the quail feathers are not yet full, and the cold resistance is weak. The shepherd temperature should be maintained at about 24°C, and 30 broilers per square metre. At the late stage of gestation (13-17 weeks old), feathers gradually plump, have flying ability, lively and active, appetite is strong, and adaptability is increased. They can be reared with temperature and kept at 15 eggs per square meter. In the later stages of the breeding period, the species will be selected for breeding, and the male and female will be selected according to 1:2. Non-species use shall be sold according to commercial fattening. The reserve quail that is used for breeding is often reared in a manner that allows it to feed, rest, and fly. It is also possible to exercise by sunbathing and exercise under natural conditions to enhance adaptability. Irrespective of the stage of breeding and the use of the crickets, the dormitories should have ceilings, open and closed doors and windows, and prevent escape. Prevent cats, dogs, and wild birds (beasts) from running into their houses. If the breeding scale is large and the management experience is rich, on the basis of high training and training, it can be wildly cultivated and stocked with 100 to 200 animals per acre of shrubbery land. It can freely feed and fly under natural cultivation, which will not only reduce the cost of rearing. It also enhances disease resistance. At the same time maintain a full-fledged wild bird flavor. However, natural barriers, fences, and skynets should be installed to prevent escape.
3. Feed.
In the early stage of breeding, the growth rate is still high, the appetite is plentiful, and the feed intake is large. A reasonable feed formulation should be formulated according to its growth characteristics. Each kilogram of feed metabolism energy should be about 11.5 MJ, crude protein 18% to 16% (gradually reduce the protein content), to ensure the needs of minerals and vitamins, provide clean drinking water, maintain a clean and dry environment, promote Full growth and development. During the breeding period, each feeding amount is 30-35 grams per day, and it is fed 3 to 4 times a day. In the late gestation period, it is best to manage males and females in groups so that public funds can be stimulated in advance to achieve sexual maturity.
4. Light.
In the early period of breeding, light is applied for 14 hours a day. Insufficient portions are supplemented with artificial light each morning and evening. The light intensity is as small as possible. You can see food and drinking water, and maintain 0.5 to 1 watt of light per square meter. At the end of the breeding period, the lighting time should be shortened as much as possible. The daily light is constant at 8 to 10 hours.
5. Capture.
Capturing should be performed after turning off the lights at night. Use a flashlight to find the blemishes to be caught. During the day, catching lice can easily lead to turbulence in the entire group, causing chaos and unrestrained stress, affecting growth and development, and even causing morbidity or death.
Essence and perfume are the raw materials that give cosmetics a certain fragrance. Essence is one of the key raw materials in the manufacturing process, which can be divided into liquid essence and powder essence according to their morphology. Liquid flavors can also be divided into three kinds: water-soluble essence, oil soluble essence and emulsified flavor.
1. Water-soluble essence. Water-soluble flavor refers to the natural perfume, synthetic perfume blended by the fragrance base dissolved in ethanol or ethanol solution, and sometimes with glycerol, propylene glycol and other solvents. Water soluble flavors are mainly used in soft drinks, ice foods and alcoholic beverages.
Oil soluble essence. Oil-soluble flavors are made by dissolving natural and synthetic flavors in oily solvents or blending them directly with natural and synthetic flavors.
Emulsified flavor. In emulsified flavor, a small amount of spices form a kind of emulsion essence with a large number of main components under the action of surfactants and stabilizers. Emulsification can inhibit the volatilization of perfumes, water without ethanol or other solvents can reduce costs, so the application of emulsified flavor is developing rapidly.
Powder flavor. Powder fragrance can be divided into three types: powder fragrance made by grinding and mixing of solid fragrance, powder fragrance made by absorbing fragrance base on powder-like substrate and powder fragrance made by encapsulating microencapsulated powder fragrance with excipient.
Powder flavor is widely used in pastries, solid drinks, solid soups, fast food, snack food, powder, Sachets
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