The preparation of a breeder before brooding is a key measure directly related to the growth and development of the chick, perfecting various physiological systems, and ensuring the future production performance. Therefore, the more detailed and better the preparation of the breeder before brooding, the better. 1. Cleaning and Disinfection of Chicken Houses 1. Cleaning: After the old chickens are all eliminated or the chickens are transferred out, the movable utensils should be promptly moved out, washed and disinfected to prevent the spread of the disease. First, clear chicken litter, clean the roof, chicken cage, drinking water and ventilation equipment, ground, etc.; then use a high-pressure gun to rinse thoroughly to achieve no chicken feathers, no chicken droppings, no dust and so on. 2. Drying: Open the doors, windows, and vents after washing to allow the house to be airy and dry to allow the water to evaporate. Generally, it should be kept for 3-5 days. Otherwise, the remaining water droplets will reduce the concentration of the disinfectant and affect the disinfection effect. 3. Disinfection of chicken house: After the house is dry, a certain amount of disinfectant is selected and formulated into a certain proportion of water agent for spray disinfection. Disinfectant can use caustic soda, quicklime, 100 poisons, etc. If it is cage culture, it is best not to use caustic soda and other corrosive drugs to prevent damage to the cage. Spray disinfection must be performed from top to bottom, in order of roof, wall, cage, and ground, from one end of the house to the other. The disinfectant must wear leather gloves and masks to avoid caustic soda damage the skin. 4. Disinfection of apparatus: In order to keep the use of the barrels, buckets, or sinks for soaking and disinfecting, the raising of the tanks is generally required; the cages are generally immersed and disinfected on the ready-to-use kettles, food trays, and drinking fountains. When soaking and disinfecting, put these utensils to be used into the container, and then add the prepared disinfectant until all the utensils are submerged. After soaking for half a day, the utensils can be taken out to dry and moved into the chicken house for use. 5, fumigation disinfection. Place various equipment to be used neatly in the house, close all doors and windows and vents, then place a heat source in each corner and center of the house, plus a certain amount of powdered vinegar and potassium permanganate. , It quickly evaporates under the action of heat sources. On the second day, open the doors and windows for ventilation and clear the fumigant. In order to achieve a good disinfection effect, fumigation 2 times is appropriate, the interval is generally 7-10 days. Second, maintenance of premises and equipment. 15 days before entering the chicken, repair the chicken house to ensure chicken safety. The renovation of the house should ensure that it is well insulated and ventilated, and it will not leak or rain. Maintenance of equipment includes cages, water lines, chutes, lighting, ventilation equipment (fans), heating equipment (insulation umbrellas) and so on. Third, selected breeding staff. Regular training of breeders. Keepers must be responsible, able to work hard, and be able to deal with general technical issues in the production process in a timely manner. Fourth, prepare brooding items. Flat-raising should be provided with enough litter, cages should be provided with full-mat nets, enough fuel for heating, food dishes, and drinking fountains. In addition, keepers also prepare daily supplies. Fifth, prepare feed and other nutritional supplements. Preparation of feed should not be too much, so as to avoid loss of nutrients in the feed, generally 3 days can be used. In the rainy season, it is even more necessary to use existing products. Finished feed should be used up within 7 days and should not be stored for a long time. At the same time, we must do a good job in the storage of feed and prevent rats and other pollution to prevent deterioration. In addition, necessary nutritional supplements, including glucose, multidimensional, minerals, and amino acids are also prepared. 6. Formulate vaccine plans and purchase vaccines for use. Vaccine plan development will depend on the specific circumstances of different breeders. At the time of purchase, choose the manufacturer and date of manufacture carefully. The preheating of the chicken house. In the first 2 days of breeding, warming equipment should be used to pre-heat the preheating temperature so that the temperature in the house can reach the proper temperature for chicks. The general requirement is about 33-34°C. During the hot summer months, it is not necessary to pre-heat in advance. . In addition, a sufficient amount of warm boiled water should be prepared so that the chicks can drink when they go into the house. The temperature of warm winter water is generally 20-25 °C.
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