The nutrition of finishing chickens is very important, what is the nutrition of finishing chickens?

Nutrition definitely needs some trace elements, there is also a need for some protein, fat and dietary fiber, and calcium supplementation must pay more attention, for a control of the environment should also pay more attention, but also need scientific feeding, only in this way will it be successful.

It needs protein, calcium, iron and zinc, as well as some whole grains, fats, and vitamins, all of which are needed for it to develop properly.

Breeding chickens need nutrition, protein, fat, calcium, various vitamins, and crude fiber.

Protein levels in the diet of finishers: 16% at 7-14 weeks of age and 13% at 14-20 weeks of age, with energy levels of MCAL per kg of diet. Daily protein intake should be kept constant and adjusted as the temperature changes.

Pay attention to the amount of salt and calcium, and the appropriate amount of salt should account for the total amount of the diet.

Under the premise that the rearing chicken meets the bone development, it should be fed a diet containing less calcium to exercise the chicken's ability to retain calcium. Pay attention to the balance of calcium in the dietIn order to prevent the occurrence of soft leg disease, it is necessary to pay attention to the balance of calcium in the diet, especially to maintain the content of vitamin A and vitamin 03.

The nutrients required for rearing chickens include at least energy, 13 amino acids, more than 10 inorganic elements, 13 vitamins and 1 essential fatty acid. The optimal proportion of feed is particularly important for the poultry industry, and the lack or inappropriate proportion of essential nutrients in the feed will cause adverse reactions and affect egg production.

Breeding chickens need nutrients, energy and some trace elements, as well as some protein, fat and dietary fiber, as well as calcium supplementation.

The growth and development of chickens requires protein composed of amino acids, carbohydrates, fats, vitamins, minerals, inorganic elements and water six categories of substances, and to be balanced, otherwise there will be different types of nutritional deficiencies. In the past, grazing and free-range chickens, because of the large range of activities, can be selected according to the needs of the body, generally do not occur nutrient deficiency disease, and modern intensive chickens, chickens can only obtain various nutrients needed in the body from noisy hail feeding, if the feed is not properly prepared, resulting in the lack of some nutrients, insufficient or the proportion of rising and unbalanced, the flock often has deficiency, and the chickens are only manifested as growth and development are hindered, and the production performance is reduced, and death can occur in severe cases.

1. Put the chicken you bought in the refrigerator for a while to freeze it more easily, low temperature can destroy the cell tissue in the chicken, especially the connecting tissue, so that the stewed chicken soup can make the chicken more flavorful, not only the chicken soup is delicious, the chicken is also crispy and delicious.

2. Chickens are all lean meat, so the muscle tissue is more developed, and the tight muscles make the chicken not easy to taste and not easy to be cooked, so we have to play loose chicken. Cut the chicken in half and hit the chicken with a knife, and when the chicken is loosened, it is not only easier to cut into pieces, but also easier to cook. Imitation of the bureau letter.

3. In order to make the chicken rotten, it is necessary to increase the heating area of the chicken, so it is best to cut the chicken into pieces. There are many people who stew a whole chicken, this stew method takes several hours to stew, and the method is not right, it still can't be cooked, so in order to save trouble and be delicious, it is recommended to chop the chicken into pieces, which can be chopped a little bigger.

4. Marinate the chicken with salt before stewing the chicken, and wait for the salt and the moisture in the chicken to fuse before simmering, which can make the chicken rotten and crispy. In addition, the marinated chicken is more soup-absorbing, so that you can make a chicken stew with delicious soup and meat.

5. The stew is slow, stew the chicken in the pot after everything is ready, simmer slowly over low heat, and let the chicken stretch little by little. You can also add some soybeans and hawthorn to the chicken broth, which can make the chicken more simmering. Wait until the chicken is cooked and ready to be tasted.

Method 1: 1. Soak the chicken in a boiling soup pot (it should not be overcooked, generally about 15 minutes), take it out and cut it into pieces after cooling (the chicken will not fall apart after cooling), and put it on a plate;

Note: In order to make the skin of the chicken smooth, the raw chicken should be scalded in hot water, and then rinsed with cold water. During the cooking process, the water in the belly of the chicken should be controlled several times in order to heat the chicken evenly.

When soaking the chicken, the water surface should be raised twice, that is, once every 5 minutes, and the water in the chicken cavity should be poured out immediately after the chicken is raised, and the water in the pot should be re-placed to keep the temperature inside and outside the cavity consistent and make it evenly cooked. Then hook it with an iron hook and immediately immerse it in cold boiled water to cool it quickly, so that the skin is smooth and the flesh is smooth, and the fluffy yellow coat is washed off. (If possible, it is best to use frozen boiled water, put the cooled boiled water in the refrigerator in advance and freeze it, the lower the temperature, the better, as long as it does not freeze).

2. Finely chop the green onion and ginger; Put them in a small bowl, add a little salt in the bowl (ginger and shallots are seasoned together, and there is only one flavor dish to come out, and a little coriander can also be added to the ginger and shallots, which tastes better).

3. Pour oil into a frying spoon, bring to a boil over a high fire, and pour over the minced green onion and ginger. Make two sticks.

4. Serve the sliced chicken and slime on the table.

Method 2: 1Tender chickens are slaughtered and cured, gutted, washed, and set aside;

2.Peel the ginger and pat it into a puree;

3.Remove the roots of the green onion, wash it, take the white green onion and cut it into shreds;

4.Mix ginger, green onion and refined salt well, and divide into two small plates;

5.Heat a wok over medium heat, add oil to a slight boil, take out 50 grams, pour them into two small dishes, and set aside 10 grams;

6.Put the slaughtered chicken into a pot of boiling water and immerse it, and use an iron hook (clip) to lift the chicken every 5 minutes and pour out the water in the cavity to keep the temperature inside and outside the chicken cavity consistent;

7.Soak for about 15 minutes until the chicken is cooked, hook it up with an iron hook, and quickly put the chicken into cold boiled water to cool down;

8.Then pour off the cold boiled water, dry the skin of the chicken, and coat the remaining 10 grams of cooked peanut oil on the chicken skin;

9.Cut the whole chicken into small pieces and serve on a plate. Cantonese white-cut chicken.

1. Ingredients: 1 local chicken, 50 grams of water lily, 10 grams of wolfberry.

Seasoning: salt, mash, beer, ginger slices, vegetable oil, chopped chives.

Method: 1) Clean the local chicken, cut it into pieces, add beer and marinate for 10 minutes; Wash the lily with water; Wash the goji berries.

2) Pour an appropriate amount of cold water into the pot, put in the chicken pieces, boil and remove them, pass through the cold water, remove and drain.

3) Heat vegetable oil in a wok, stir-fry the ginger slices until fragrant, add the chicken pieces and stir-fry for 3 minutes, pour in an appropriate amount of boiling water, add the mash, pour it into the casserole and stew for about 45 minutes, add lily and wolfberry and simmer for another 20 minutes, add salt to taste, and sprinkle with chopped chives.

The chicken nuggets are marinated in beer in order to remove the smell and greasy, and to enhance the freshness and flavor.

2. Ingredients: a local chicken, dried shiitake mushrooms, tea tree mushrooms, pork belly mushrooms, white mushrooms (five each), a piece of ginger, green onions, three spoons of cooking wine, and two spoons of salt.

Chicken pot method: 1Soak dried shiitake mushrooms in warm water, cut each flower with a cross knife in the middle, and slice the rest of the mushrooms.

2.Cut the chicken into cubes, wash and blanch the blood.

3.Put the local chicken pieces and various mushrooms, ginger pieces, green onions, and cooking wine together in cold water and boil over high heat, turn to low heat, boil for about 5 hours, add salt in the last ten minutes, or do not add, and taste the original flavor of the soup.

Chicken 100 g food content.

Edible part 34%, water grams, protein grams, fat grams, sugar grams, calories 111 kcal, calcium 11 mg, phosphorus 190 mg, iron mg, carotene 0, thiamine mg, riboflavin mg, niacin mg, vitamin C-, vitamin A-, crude fiber 0, ash grams.

Chicken, although delicious, has little to no nutrients. Most of the nutrients in chickens are protein and fat, and eating too much will lead to obesity. Chicken lacks calcium, iron, carotene, thiamine, riboflavin, niacin, various vitamins and crude fiber, and long-term consumption can easily lead to sub-health.

Scientific surveys believe that the amount of chicken consumed has a significant impact on the health of the human body, especially the elderly and women.

If the elderly and women eat chicken every day, then there will inevitably be excess cholesterol stored in the body, which is not only not good for health, but also increases the chance of heart disease and cerebral thrombosis.

In addition, some unscrupulous traders add hormones to chicken feed, resulting in hormone residues in chicken, which will also affect human health.

Pregnant women who eat chickens containing hormones will lead to milk return and excessive obesity; Minors can also cause precocious puberty.

Material. 1 tablespoon of cooking wine, 1 teaspoon of refined salt, 1 teaspoon of monosodium glutamate, 300 grams of local chicken, 30 grams of shiitake mushrooms, 10 families of red dates, 1 small piece of ginger.

Method. Pastoral preferred, specially selected local chicken, wash and chop small pieces, and remove after blanching; Soak the mushrooms softly, remove the stems, soak the red dates softly, wash and crush the ginger;

Put all the ingredients into a casserole, pour in cooking wine, add an appropriate amount of water, bring to a boil and simmer over low heat for 1 hour;

Finally, add refined salt and monosodium glutamate to taste, and mix well.

Note. The soup is delicious and nutritious. Before the soup is cooked, do not add refined salt, so that the chicken is more tender and the soup is more delicious.

Now is the season for wild shiitake mushrooms, and the soup will be more fragrant and richer.

Shui Yun Yao 20 level 2012-03-13

Stewed. Use wolfberry, Huaishan, lily, jade bamboo, lotus seeds, red dates, barley, ginger, etc., and simmer with the chicken for 1 and a half hours on low heat, so that the taste and nutrition of the chicken can be better brought out.

It is more suitable to drink in spring, which has cooling and heat dissipation and nourishing effects.

Add chili paste, light soy sauce, sugar, dark soy sauce, salt to taste, stir-fry evenly, add carrots and potatoes, and cook the juice over high heat until thick. Add the onion and stir-fry for a few minutes.

Chicken nutrition needs carbohydrates, fats, proteins, minerals, vitamins, pinl fiber water, trace elements. At present, the feed mill produces chicken feed, if it is genuine, if it is not shoddy, if there is no growth hormone added, it should be the most nutritious and inexpensive. But due to Chinese characteristics, we dare not use it and are unwilling to use it.

For example, the largest number of corn factories will definitely use genetically modified organisms in order to make money, and will not use traditional corn with low yield, and the vitamins must be the lowest. In addition, the leftover chicken of the family, what to give the chicken to eat, there are also a lot of patterns, but the proportion of nutrition is not accurate, the growth is relatively slow, and it is easy to lack one or more nutrients, resulting in a lack of vegetarian diagnosis, this kind of chicken is a kind of nutrition is not comprehensive, unhealthy chicken. Why?

A 20-year-old person is growing as usual, if there is only rice, can you say that he is healthy? In order to achieve a balanced nutrition, it is necessary to make the chicken feed into compound feed, so that the chickens can grow healthy and fast.

Feed (in accordance with the nutrition of laying hens):

Corn flour 61%.

Rice bran 12% soybean meal 19% (inevitably genetically modified, I use locally produced soybeans instead, fried first and then crushed).

Imported fishmeal 2%.

Silkworm pupae poultry nutrition treasure.

Dicalcium phosphate. Powder, salt, cooking oil.

Clean sand in small amounts.

Probiotics are a type of live bacteria that need to live in the gut of chickens, but unlike E. coli and Salmonella, probiotics are the "good" bacteria in the gut. An appropriate amount of probiotics can regulate the balance of intestinal flora, inhibit harmful bacteria, promote nutrient digestion and absorption, and enhance immunity. In short, probiotics are a good bacteria that live in the intestines, and the most obvious role is to regulate the intestines of chickens.

What are the effects of feeding probiotics to chickens?

1. Maintain the balance of intestinal flora in chickens. Probiotics can maintain the balance of intestinal flora in chickens, inhibit harmful bacteria that can cause symptoms of infection and inflammation, and can even effectively block certain pathogens, thereby protecting the intestinal health of chickens. Probiotics such as Lactobacillus acidophilus, Bifidobacterium and Streptococcus faecalis can produce acidobacteriacins, thereby inhibiting E. coli and Salmonella in the intestine and maintaining the balance of intestinal flora.

2. Promote the digestion and absorption of nutrients. Probiotics have strong protease, lipase and amylase activities, such as Bacillus subtilis and Bacillus licheniformis, which can effectively degrade nutrients such as protein, fatty acids and starch in feed, and promote the digestion and absorption of nutrients.

3. Improve the body's immunity. Probiotics are similar to traditional Chinese medicine that regulates the body, which can form a bacterial membrane barrier in the intestinal tract of chickens, enhance the immune system defense of chickens, and reduce the occurrence of intestinal diseases.