Adding method of sodium bicarbonate in feed additives


Using the characteristics of sodium bicarbonate that it is easily soluble in water, mix an appropriate amount of sodium bicarbonate in the concentrated feed evenly, and then mix and feed with the roughage. There is no uniform standard for the amount of sodium bicarbonate added during use. According to the introduction of relevant materials and production practices, adding 3% baking soda to calf feed can effectively increase calf intake and promote calf growth; daily in beef concentrate feed Adding 0.50% to 2.25% of baking soda can significantly increase weight; adding 100 to 150 g/(d·head) of sodium bicarbonate to dairy cow feed can effectively improve milk cow’s lactation performance. Adding sodium bicarbonate has a more obvious effect on cattle and sheep that have been fed silage for a long time.


Precautions for using sodium bicarbonate

When starting to feed sodium bicarbonate, livestock and poultry will experience anorexia, so you need to add less and gradually pass over. It takes about 5-10 days before the livestock and poultry can adapt. Baking soda is alkaline and should not be used with VB1, VB2, VC, folic acid, antibiotics, and organic acids at the same time, so as not to destroy the effect of use. You should also pay attention to the amount of use to avoid excessive use and cause alkalosis, and correspondingly reduce the amount of salt to avoid excessive intake of sodium salt by livestock and poultry. When using trichlorfon to repel domestic animal parasites, avoid feeding alkaline substances such as sodium bicarbonate, otherwise it will cause poisoning.


Other functions of sodium bicarbonate

In addition to being used as a feed additive, sodium bicarbonate has two other types
use:
1. Disinfectant Spray the livestock pens and surrounding environment with 10% sodium bicarbonate water, which has a good disinfection effect.
2. Modulating feed For feed with hard straw, alkalization with sodium bicarbonate can make it easier to digest and improve its palatability.

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