给鸡授精全过程3d

人家刚门给我喂，你看看，绝对不能推他屁股 一撒手就。哎呀，你还得追。别害怕， 就这个环节必须改， 不推吧？啊？你这推吗？他也往里推，没有。

when a hen is actively lain nutrients from the food she eats are converted into the building blocks of egg yolk these building blocks one third protein， one third fat and one third water are then carried by the bloodstream from the liver to the ovary in the ovary tiny tissue bags called follicles fill with yolk and grow the largest follicle on the ovary will release the yolk of the egg the hen will lay tomorrow while the next largest will produce the next day's yolk and the next largest will yield the next day's yolk and so on in one to two weeks a follicle grows from less than one millimeter in diameter to the mature size of 25 millimeters when a yolk mature years the follicle ruptures along a line relatively free from blood vessels the stigma and the yoke is released if any blood vessels cross the stigma a drop of blood may spot the yolk as it is released from the follicle called the infantibulum the funnel shaped upper end of the overduct envelops the ovary and catches the most mature follicle as it reaches maturation and ovulates then the yoke embarks on a twenty four hour journey down the overduct when the yoke emerges from the follicle and moves into the upper part of the inventivium， it's the only time in its progress when it is not covered by a layer of albumin virtilization if it is to occur， we'll take place here some bacterial pathogens such as salmonella interitidus are able to colonize the reproductive tracks of infected hens if these bacteria become associated with the developing egg as it passes along the tract and before it is surrounded by a shell they can cause disease in a human consumer of the contaminated yoke or albumin the yolk spends about 15 minutes in the infantibulum before it passes into the magnum in the magnum over a period of about three hours it will be covered by a dense shock absorbing layer of albumin or egg white as the albumin forms around the yolk spiral ridges which run the length of the magnum cause the yolk to spin like a bullet in a rifle barrel this spinning twist the protein fibers in the album human just in front of and just behind the yolk and makes two pigtail like structures called the chaleza， the chaleza keep the yolk suspended in the center of the albumin and ultimately prevent it from moving around inside the egg the magnum gives way to the next section of the overduct the isthmus here the shell membranes are deposited these thin layers of protein wrap loosely around the albumin covering the yolk it is as though the yolk and its layer of albumin are a blob of jello wrapped with two sheets of cellophane the process does not result in a smooth egg shaped structure in fact an egg leaving the isthmus probably looks more like a prune than a plum the partially formed egg then enters the shell gland here over the next 20 hours， the shell will form first a thin albumin is secreted this thin albumin is mostly water and it moves by osmosis through the two shell membranes into the highly concentrated thick albumin surrounding the yolk this plumps the egg into a normal shape and stretches the shell membranes tight around it next a highly concentrated solution of calcium carbonate is secreted by the shell gland and crystals of calcite form and grow on the outer shell membrane as a crystal expand they grow into one another to form a solid shell very tiny spaces left in between the crystals leave pores in the shell lastly a special protein solution called the cuticle is deposited onto the egg shell gas can pass through the pro tenacious cuticle and through the pores in the shell， but the two layers protect the egg from harmful bacteria finally a process called over position the egg flips and over end this occurs through contractions of the uterus synchronized with relaxation of the muscular vagina and pushes the egg out of the hen's body an important part of the egg does not form until after it is laid when an egg is laid it fills the shell however， a hint's body temperature is 16 degrees fahrenheit and eggs are generally laid into environments that are 20 to 40 degrees cooler as the it cools the inner portion contracts and forms an air cell between the two shell membranes a chick would puncture and breathe through the air in the cell before hatching the fully formed egg now begins another journey if it has been fertilized it will go to a hatchery if not it will go to one of two places an egg processing and packaging plant for distribution to grocery stores or to an egg breaking plant where once processed the egg will be included in one of countless food products such as mayonnaise cake mixes。 关注农场支架养殖更轻松。

哈哈哈哈。

提高受精率最主要的就是输精，上一期没有说完，咱们这期接着说， 改经之后更精彩。嗨，大家好，我是活好当下，不经的干货，我们今天接着分享第八点，输精的深度。肉肌的输精深度在二到二点五厘米，蛋肌的输精深度要在一点五到二厘米。 酒输精之前必须保证蛋网上无蛋，务必将蛋网上的蛋全部减轻。第十点，输精时一定要注意液无外溢，无声响冒泡，这样才能保证输精的质量。 输精的过程的注意事项基本分享完毕，如果有没有听明白的或者跟我说的有 有意义的，可以在讨论区进行讨论。如果您对我分享的视频感兴趣，点个红心，谢谢！ 咱们接着说。种蛋的收集在输精之后三十六小时到四十八小时，然后可以捡种蛋。如果时间允许，第一次给鸡群做输精，以连续性做两次， 次是指当日和隔日的两次，可以保证第一遍的受精率不会太低。 捡种蛋之后要一定对种蛋进行熏蒸消毒，去熏蒸剂的说明书进行使用。 种蛋之后一定要保证每天多次捡种蛋，不要让种蛋聚集，以免发生碰撞损坏，影响合格率。这期视频就到这里了，咱下期接着说，再见！

美酒真漫杯，相差经常陪。