High-grade beef is the highest-quality beef, and its tenderness, flavor, and juiciness are required to meet the required grade standards. It is a raw material for steak production in advanced restaurants. The production of high-grade beef has high economic benefits. If the following method is used, the benefits will be higher. The cattle were divided into five stages according to their body weight and fed with different ingredients and feed intake. When feeding, the raw material is fed first, then the concentrate is fed, and the amount of distiller's grains is 1/4 of the daily amount. The remaining part is used to supplement the deficiency of the dietary intake. The fattening standard is:
One, 150 to 200 kg of body weight per day of corn 0.1 kg, bean cake 1 kg, 3 kg of coarse cornstarch or 15 kg of lees, additives are urea 50 grams, salt 40 grams, sodium phosphate 20 grams, Glauber's salt 15 grams, rumen 60 mg.
Second, 200 to 250 kilograms of body weight Daily corn 2.6 kilograms, bean cake 1 kilogram, crude material 2.9 kilograms of straw or lees 20 kilograms, additives are urea 60 grams, salt 40 grams, calcium carbonate 20 grams, Glauber's salt 18 grams, rumen 90 mg.
Three, 250 to 300 kilograms of body weight Daily corn 2.6 kilograms, bean cake 1 kilogram, coarse material corn stalk 2.9 kilograms or 25 kilograms of lees, additives are urea 100 grams, salt 65 grams, calcium carbonate 10 grams, Glauber's salt 30 grams, rumen 160 mg.
Fourth, 300 to 400 kg of body weight Daily corn 5.7 kg, bean cake 1 kg, 2.3 kg of coarse cornstarch or 30 kg of lees, additives 150 g urea, salt 100 g, Glauber's salt 45 g, rumen 360 mg.
It should be specifically stated that the crude material in the diet can be replaced with partially aminated micro-preservation to improve the nutrition and palatability of the diet. Its ammoniated and micro-reservoir processing methods are:
1. Ammonia treatment of roughage. The straw or straw with no mildew will be cut into 5~7 cm long, urea 4~5 kg per 100 kg, and water 9.3~11.7 kg will be evenly sprinkled on the straw straw and sealed in the pool. Can also be loaded into the silk bag and sealed with a plastic cloth, the temperature is controlled at 10 ~ 15 °C, 1 week later can be used, with the use of access, after use can be sealed.
2. Microbiological treatment of roughage. There are many formulations for straw fermentation on the market today. First straw or straw into 5 to 8 cm long, plus microbial fermentation formulations, and according to the instructions can be fermented.
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