Causes and prevention measures of jaundice in newborn yak
The high temperature in summer helps the breeding and spread of bacterial viruses, especially the death of new calves. The yak is a disease with high incidence, complicated etiology and high mortality. It is mostly caused by babies. Cattle, began to show gastroenteritis with diarrhea, dehydration of the calf body, and finally lead to exhaustion and death; bring greater economic losses to the cattle farm. How to avoid the death of the disease? Today, Xiaonong.com will tell you about the causes and prevention measures of the squatting of newborn yak. First, the clinical condition of the new calf High temperature and high humidity in summer, it is easy to cause bacterial infection, leading to the incidence of yak diarrhea. The disease is mostly caused by yak 5-10 days old. The sick yak suddenly expresses depression and loss of appetite. The body temperature is as high as 40.5 °C. Soon, it is gray, yellow-white watery or porridge-like loose stool. Mixed with undigested curds. After the disease occurred, the body condition changed rapidly, and it occurred mostly in the 1-2 month old yak herd. Second, the cause of the new calf squat 1, the virus Because the newborn yak has weak resistance to the external environment, the digestive function is not perfect, and the diarrhea frequently occurs after the virus infection in the first birth period, which causes the yak's intestinal function to decrease, causing the body's immunity to decline and the nutrition to be weak. 2, septic This cause is mainly found in yak that has not eaten colostrum within 7 days of age; it is caused by pathogens entering the blood from the intestines, causing disease, and the disease is rapid, often sudden death. 3, intestinal blood This is a yak that has been eaten colostrum at 7 days after birth. The pathogenic factor E. coli proliferates in the intestine and produces enterotoxin. The yak absorbs blood into the body and causes death. Third, the prevention and treatment of neonatal calf diarrhea 1. Prevention The incidence of this disease is related to breastfeeding, temperature, and health management. For newborn yak, it is possible to take a preventive dose of antibiotics as soon as possible, which has a certain effect on preventing the occurrence of this disease. In addition, if the area is more ill, consider injecting an anti-virus vaccine to pregnant cows, which can effectively control the prevention and treatment. 2, treatment When treating this disease, comprehensive measures such as restoring digestive function, antibacterial and anti-inflammatory should be taken. The following drugs are often used in clinical treatment: 1 Norfloxacin yak is orally administered 10 tablets per head, ie 2.5 g, 2 - 3 times a day; 2 Chloramphenicol is injected 0.01-1.03 grams per kilogram of body weight, 3 times a day. At the same time of antibacterial treatment, it should also be combined with rehydration to strengthen the heart and correct acidosis. 3 Potassium permanganate Oral administration of 0.5% potassium permanganate 4-8 grams, 2-3 times a day; drink good oral rehydration salts, drink 5% sugar saline or Ringer's solution intravenously. Note: Rehydration preparation (3.5 grams of sodium chloride, 1.5 grams of potassium chloride, 2.5 grams of sodium bicarbonate, 20 grams of glucose, plus normal water to 1000 ml), for yak free to drink; 3-4 times a day can It plays a role in cleaning the intestines.
Matcha, originated from China, is finely ground powder of specially grown and processed green tea.
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It is special in two aspects of farming and processing: The green tea plants for matcha are shade grown for about three weeks before harvest, and the stems and veins are removed in processing.
The traditional Chinese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha also has come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream,etc.
It`s a special form of green tea:
Matcha literally means powdered tea." When you order traditional green tea, components from the leaves get infused into the hot water, then the leaves are discarded. With matcha, you`re drinking the actual leaves, which have been finely powdered and made into a solution, traditionally by mixing about a teaspoon of matcha powder with a third cup of hot water (heated to less than a boil), which is then whisked with a bamboo brush until it froths.