During the winter season, there is a lack of green feed, and livestock and poultry are prone to vitamin deficiency. Although vitamins are rarely required in various animal and poultry organisms, they are organic compounds that are necessary to maintain the normal physiological functions of livestock and poultry. In the absence of livestock and poultry, growth and development are hindered, productivity is reduced, and even disease occurs.
Vitamin A Vitamin A can maintain the health and normal physiological function of mucosal epithelial tissues of various organ systems, and maintain the normal vision and reproductive function of cattle. Lack of vitamin A can cause a series of diseases in which the mucosal epithelial tissue resistance is weakened, and pregnancy-related diseases such as miscarriage and stillbirth. In the following cases, vitamin A should be added in time: straw for straw as the main; hay cream for harvesting; pure corn silage (even corn after the crowbar), corn in the concentrate, etc. The proportion is very low; colostrum and often Insufficient milk supply, early weaning calves, self-made artificial milk, supplementation during heat stress and transportation are very necessary, generally 0.5-1.0 times.
Vitamin D Vitamin D's main function is to regulate the absorption of calcium and phosphorus, metabolism, and bone growth and development. When vitamin D deficiency occurs, it can cause deafness in calves and osteochondria in cows. It is generally believed that the requirements for calves and growing cattle are 660 IU per 100 kg of body weight. Dairy cows are 30 IU per kilogram of body weight. Prenatal lactating cows (especially high-yielding cattle) should start the injection of vitamin A, D, and E mixed preparations from the first half of the day before birth, which can have a significant effect on preventing postpartum diseases.
Vitamin E The main role of vitamin E is biological antioxidants and radical scavenging, which can increase the immune response of cells and body fluids. When yaks are deficient in vitamin E, they are characterized by muscular dystrophy. Adult cattle can obtain sufficient amounts from natural feed. Long-term storage of feeds reduces the vitamin E content as storage time increases. At the time of feeding, calves need 25-40 international units of dry matter per kilogram of ration and 15 IU of lactating cattle.
The water-soluble vitamin B family includes thiamine, riboflavin, pyridoxine, biotin, niacin, vitamin B12, and choline, all of which play a role in physiological metabolism. However, the rumen microorganisms of cattle can be synthesized, and the supply of vitamin B family before the rumen of yak develops normally comes from milk. Therefore, attention should be paid to the warming of the milk used for feeding cows, and generally it should be within 40°C.
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