1. Topography
Farms generally require open terrain, high ground, dry, flat or gentle slopes, leeward sunny.
2. Convenient transportation
The farm must be in a convenient location. However, due to the need for epidemic prevention on farms and pollution of the surrounding environment, it must not be too close to the major traffic arterial roads. It is better to be more than 500 meters away from the main roads. At the same time, the pig farms should be located at the lower part of the residential area and the terrain is relatively low. More than 500 meters in public places such as residential areas, schools, and hospitals, more than 1,000 meters away from other livestock and poultry farms or breeding communities, from slaughterhouses, livestock product processing plants, livestock and poultry trading markets, garbage and sewage treatment facilities, scenic tourist areas, More than 2,000 meters in areas such as nature reserves and water conservation areas, and 3,000 meters away from animal isolation sites and harmless treatment sites.
3. Water quality
The water source of the pig farm requires sufficient water, good water quality, easy access and hygiene protection, and easy purification and disinfection. The amount of water in the source must be sufficient to meet the requirements for domestic water use, pig drinking, and feeding and management (such as cleaning and modulating feed, washing pig houses, washing machines, utensils, etc.).
4. Site area
The floor area of ​​the farm is based on the mission, nature, scale and overall situation of the farm. The area of ​​the production area can generally be 40 to 50 square meters per head of breeding sows or 3 to 4 square meters per listing of commercial pigs. Pig farm living areas, administrative areas, and quarantine areas should be considered separately, and there must be room for development.
Food additives are compounds or natural substances added to food for the purpose of improving the color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. At present, there are 23 categories of food additives, with more than 2,000 varieties, including acidity regulators, anticaking agents, defoamers, antioxidants, bleaching agents, leavening agents, coloring agents, color retention agents, enzyme preparations, and flavor enhancers, nutritional fortifiers, preservatives, Sweeteners, thickeners, spices, etc.
Erythritol, Sweetener, Pigment, XOS , Carotene, fish oil
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