Sheep "Si Qing" is also sick

After a long and harsh winter, the sheep are in poor physical condition, lacking essential nutrients. As spring arrives, they suddenly come across fresh, tender grass that seems incredibly delicious. However, this young spring grass is still very short and sparse, meaning the sheep have to travel long distances just to find enough to eat. Once they experience the sweetness of the new grass, they often refuse to eat hay or dry grass, even when they're hungry. This behavior, driven by their desire for the new greenery, is referred to as a "disease" in sheep. The result is prolonged hunger, weight loss, and negative impacts on their growth and overall health. So, how can we address this issue? Unfortunately, no medication seems effective against this condition. The best approach is prevention through smart management practices. First, it's important to delay grazing before the spring season fully begins. Avoid letting the sheep graze on young, tender grass until it has grown to about 10 centimeters in height. At that point, they’ll be able to consume enough during a day’s grazing. During this time, make sure they continue eating hay and dried grass to maintain their nutrition. Second, implement a gradual transition to fresh grass. Start by feeding them more hay and yellow grass, and allow only 2 to 3 hours of grazing per day. Over the next 10 to 15 days, slowly increase the grazing time until they can graze all day. This helps their digestive system adjust and prevents overeating or discomfort. Third, ensure daily access to well-managed pastures and slopes where both fresh grass and dry forage are available. These areas provide a balanced diet, and sheep tend to eat more when they have a variety of options. By offering a mix of food sources, you can keep them healthy and satisfied throughout the spring season.

Food Additive

Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.

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