CATDOLL : CATDOLL: How to collect animal disease samples? What disease is caused by sudden reduction in chicken feed?

1. How to collect animal disease samples?

1 Blood

① Part: Blood is usually collected from the jugular vein in cattle and sheep, from the ear vein (for larger pigs) or the anterior vena cava (for smaller pigs), from the wing vein in poultry, and from the ear vein or jugular vein in rabbits.

② Operation: When collecting blood from animals, clean the hair at the blood collection site first, disinfect it with 75% alcohol, and collect blood after it dries. For cattle, sheep, pigs, and rabbits, a disposable blood collector or syringe is generally used. After aspirating, put it in a test tube or directly puncture the vein with a needle (usually a three-edged needle), and then drip the blood into a plastic tube (usually 5cm in length) with a diameter of 3-4mm (a disposable infusion tube for humans can be used), seal the mouth, and store it upright.

③ Storage: If using whole blood samples, add anticoagulant to the sample (add directly before blood collection) and shake it thoroughly; if using serum samples, do not add anticoagulant to the blood, let it stand at room temperature (not exposed to sunlight) until the serum precipitates, and separate the serum by centrifuge (separate from the blood clot). If it needs to be stored for a long time, store the serum in the freezer of the refrigerator (the storage time depends on the temperature of the refrigerator), but it cannot be frozen and thawed repeatedly.

2 Organization

① Internal organs: Collect the internal organs of animals. If the animals are dead, they should be collected as soon as possible, no more than 2 hours in summer and no more than 6 hours in winter (depending on the specific temperature). The collected animal diseased materials must be fresh and contamination should be minimized. The internal organs tissue blocks used for microbiological testing do not need to be too large, 1 to 2 cm square is sufficient (if there is a small amount of contamination or it cannot be guaranteed to be contaminant-free, the tissue blocks should be larger and cut before use), and stored in a sterilized container; if used for pathological histological examination, the lesions and adjacent normal tissues should be collected and stored in 10% formalin solution (if used for frozen sections, the tissue blocks should be placed in a refrigerated container (if used for frozen sections, the tissue blocks should be placed in a refrigerated container and sent to the laboratory for testing as soon as possible).

② Urine: When the animal urinates, collect it in a disposable plastic cup.

2. What disease is it that causes chickens to suddenly reduce their feed intake?

There are many cases:

1. It is usually caused by stress, such as fright, vaccination, artificial insemination, etc. It can be treated with multivitamin anti-stress drugs.

2. Change the material and add compound amino acids for 5-7 days.

3. Digestive tract diseases. Digestive tract diseases caused by bacteria such as Salmonella, Escherichia coli, Staphylococcus, and secondary infections such as atypical Newcastle disease, proventriculitis (swelling of the proventriculus and muscular stomach), etc., can be treated with Chinese medicine containing honeysuckle and forsythia + Vixen.

3. What is the significance of collecting livestock disease samples?

Livestock pathology collection is very important in veterinary work. It is of great significance for diagnosing the cause of the disease, guiding doctors in medication, improving the cure rate of livestock diseases, and reducing mortality!

My father was a veterinarian when he was young. He told me that when he treated livestock in the past, he basically relied on the experience accumulated over many years to treat livestock. In many cases, he could not determine the specific disease. Many livestock died because of the lack of symptomatic medication. In current veterinary work, we often encounter situations where livestock and poultry diseases are more complicated or cannot be diagnosed on the spot due to limited conditions. It is necessary to collect diseased materials and send them to the laboratory for testing before the final diagnosis can be made. In this way, symptomatic treatment can be given according to the pathology, which greatly improves the cure rate of livestock diseases. At the same time, the methods of collecting, storing and transporting diseased materials are also crucial to correct diagnosis and should be given special attention.

4. What part of the chicken is the Finger-Licking Original Chicken?

A senior fan of the original chicken will tell you that there are five parts in total, chicken breast, chicken ribs, chicken triangles, chicken legs and chicken wings. I think the chicken ribs are the most delicious and juicy; the chicken breast is a bit tough but suitable for people who exercise; the chicken wings are the worst...

5. What principles should be paid attention to when collecting and sending samples for testing?

The collection of animal disease samples is an important part of the laboratory inspection of animal diseases. How to collect animal disease samples, the timing of collection, the processing and storage of samples, whether the transportation is appropriate, etc. are directly related to the accuracy and reliability of the test results, and have a great impact on the diagnosis of animal diseases, epidemiological investigations and immune monitoring. "Preparation before collection" Boil the knives, scissors, tweezers and other utensils used for collection for 30 minutes, wipe with alcohol and flame disinfect before use. The loaded utensils are subjected to 103kPa high pressure for 30 minutes or dry-baked at 160℃ for 2 hours; use disposable needles and syringes; take a disease material, use a set of instruments and containers; make a sampling plan, such as collecting enough quantity and the collection site and type; also prepare disinfectants and containers for disinfection and cleaning of utensils after collection. "Common methods for collecting samples from different animals" 1 Blood ① Part: Cattle and sheep often use jugular vein blood collection, pigs use ear vein (larger pigs) or anterior vena cava blood collection, (smaller pigs) blood collection, poultry use wing vein blood collection, rabbits from ear vein or jugular vein blood collection. ② Operation: When collecting blood from animals, clean the hair at the blood collection site first, disinfect it with 75% alcohol, and collect blood after it dries. For cattle, sheep, pigs, and rabbits, disposable blood collectors or syringes are generally used. After aspirating, put the blood in a test tube or directly puncture the vein with a needle (usually a three-edged needle), and then drip the blood into a plastic tube (usually 5 cm in length) with a diameter of 3-4 mm (disposable infusion tubes for humans can be used), seal the mouth, and store it upright. ③ Storage: If a whole blood sample is used, add an anticoagulant to the sample (add it directly before blood collection) and shake it thoroughly; if a serum sample is used, the blood is not added with an anticoagulant, and is left at room temperature (not exposed to the sun) until the serum is precipitated, and the serum is separated by centrifugation (separated from the blood clot). If it is to be stored for a long time, the serum is stored in the freezer of the refrigerator (the storage time depends on the temperature of the refrigerator), but it cannot be repeatedly frozen and thawed. 2 Tissues ① Internal organs: Collect the internal organs of animals. If the animal is dead, it should be collected as soon as possible, no more than 2 hours in summer and no more than 6 hours in winter (depending on the specific temperature). The collected animal diseased materials must be fresh and as less contaminated as possible. The visceral tissue blocks used for microbiological testing do not need to be too large, 1 to 2 cm square is sufficient (if there is a small amount of contamination or it cannot be guaranteed to be contaminant-free, the tissue blocks should be larger and cut before use), and stored in a sterilized container; if used for pathological histological examination, the lesions and adjacent normal tissues should be collected and stored in a 10% formalin solution (if used for frozen sections, the tissue blocks should be placed in a refrigerated container (if used for frozen sections, the tissue blocks should be placed in a refrigerated container and sent to the laboratory for testing as soon as possible). ② Urine: When the animal urinates, collect it with a disposable plastic cup. ③ Respiratory tract: Use a sterile cotton swab to collect secretions from the nasal cavity and throat, and immediately put them into a specific preservation solution (such as sterile broth, phosphate buffer solution, Hanks solution, etc.) after dipping. Each swab requires 5 mL of preservation solution. ④ Skin: Directly collect the lesion site, such as blister fluid and blister skin at the lesion site. ⑤ Intestinal contents: select the contents of the intestine with obvious lesions, pierce it with a straw to suck out the contents, put it in 30% glycerol saline buffer for storage and inspection, or tie the two ends of a section of intestinal tube with contents tightly, cut it off and send it for inspection. "Records to be made for samples submitted for inspection" At least one copy of the records of samples submitted for inspection must be filed, and one copy must be sent to the laboratory with the samples. At least one copy of the contents must be filed, and one copy must be sent to the laboratory with the samples. The contents must include at least: ① The name, address, name and contact information of the animal farm, and the name and contact information of the person submitting the inspection; ② The name and quantity of the sample submitted for inspection; ③ What kind of test is required; ④ The date of inspection; ⑤ Immunization status; ⑥ The current number of animals raised and the dates of the first case and secondary cases, clinical symptoms, number of cases, number of deaths, treatment history, etc. (if there is any disease). "Submitting samples" It is best if the collected samples can be sent to the laboratory by a designated person within 24 hours (refrigerated at about 4°C in summer). If it does not affect the test and cannot be sent for inspection within 24 hours, the samples can be frozen and sent for inspection in this state. During the inspection process, it is necessary to prevent dumping and breaking to avoid sample leakage. It is important to note that some samples cannot be violently shaken and should be placed in a buffer. All samples should be labeled with detailed labels that can indicate the sampled animals. "Common problems in sampling" 1. Serum does not precipitate after blood collection. We once centrifuged the collected blood immediately, and no serum precipitated. During the operation, the collected blood should be left to stand for a period of time (depending on the temperature at the time, generally 2 hours), and then centrifuged to separate the serum. In addition, if the temperature is too low (when the temperature is low in winter), the blood has coagulated into blocks before the serum precipitates, and the serum may not be separated. At this time, it is necessary to heat it appropriately (but not too high) or keep it warm. 2. The serum sent for inspection has hemolysis. When the blood collection site is disinfected, the alcohol is not dry before the blood is collected, which may cause hemolysis by mixing with alcohol; before the serum is separated, the blood is carried through a motorcycle, tractor, etc., which causes the blood cells to rupture and cause hemolysis; the container (such as a test tube) in which the blood is stored is unclean. 3. It is difficult for the blood to flow into the plastic tube during poultry blood collection. Some people have made such a mistake during blood collection: one end of the plastic tube is sealed before the blood is collected. Due to the air pressure in the plastic tube, the blood cannot enter. During the operation, both ends of the plastic tube should be opened and sealed after the blood enters. 4. The serum sent for inspection has deteriorated. Some are far away from the laboratory and cannot be sent for inspection in time. The separated serum is stored in the refrigerator for a long time, causing deterioration. If the separated serum cannot be sent for inspection immediately, the serum should be stored in the refrigerator's freezer layer. It will be stored for a long time and will not deteriorate easily.

6. Which part of the chicken is the chicken cartilage?

Chicken cartilage refers to a piece of chicken cartilage at the chicken joint. It is light yellow in color, has a little meat on it, is the size of a fingernail, and has a crisp texture.

The nutritional value of chicken cartilage lies in that it can supplement calcium and increase bone density.

Chicken cartilage also contains a substance called collagen, the nutritional value of which is that it can increase bone density. Scientists have found that collagen also has the effects of delaying aging, beautifying and anti-cancer. Chicken cartilage has a relatively high nutritional value and a very low fat content.

7.What are the parts of a chicken?

Parts of the chicken include drumsticks, wings, feet, etc.

The following is a detailed introduction to these parts.

1. Chicken drumsticks

Chicken legs are the part from the foot to the leg, and the meat around the base of the leg. The meat is quite hard and has a high fat content when consumed with the skin. It is also the part with the highest iron content in the whole chicken.

2. Chicken Wings

Chicken wings, also known as chicken wings and big turns, have less meat and rich gelatinous skin. They are divided into "chicken wing" and "wing tip". Chicken wing is the first joint connecting the chicken body to the chicken wing, with more meat; chicken wings have the effects of warming the middle and replenishing qi, replenishing essence and marrow, strengthening the waist and stomach, etc. Compared with the wing tip and wing root, the chicken wing is rich in collagen, which is good for maintaining skin luster and enhancing skin elasticity.

3. Chicken feet

As the name implies, it is the chicken's feet, which can be eaten. It is also called chicken paw, chicken claw, and chicken foot. Chicken claws are mostly skin, tendons, and have a lot of gelatin. They are often used to make soups, and are also suitable for stews and sauces.

8. What part of the chicken is chicken fillet?

There are two parts of chicken fillet on the chicken, one is the strip of meat on the chicken breast, and the other is the strip of meat on the chicken leg. There are only two strips of meat on the chicken breast that can be made into chicken fillet. The others are not. In addition, there is also a term called "boneless chicken fillet", which is limited to chicken breast meat, but not limited to the two strips of meat, it can be a whole chicken breast, but "boneless chicken fillet is a fast food chicken that has been marinated, breaded, fried and quick-frozen.

9. Which part of the chicken is chicken gizzard?

Chicken gizzards are equivalent to human stomachs. Since chickens and other birds do not have teeth to grind food, they swallow grains, grass seeds, small insects, etc. whole. The whole food cannot be digested and absorbed, and the food is ground in the bird's stomach.

The muscle tissue of chicken gizzards is very developed, and it often contains sand and stones that chickens eat. The gizzards continue to contract and wriggle, and the sand and stones grind the food into powder, so that the chickens or other birds can absorb the nutrients in the food.

10.Which part of the chicken does chicken cartilage come from?

The cartilage is the middle part of the chicken claw, also known as the treasure in the palm.

In fact, there are many places with cartilage on the chicken, such as the joints.

The place where the ribs and spine meet.

It is the size of a fingernail, light yellow in color with a little meat, has a crisp texture, and can be cooked in a variety of ways.

Chicken gristle, also known as the treasure in the palm of your hand or chicken crisp, is favored by diners for its unique taste. Common dishes include Kung Pao chicken gristle, salt and pepper chicken gristle, garlic chicken gristle, double pepper chicken gristle, sauerkraut chicken gristle, pickled pepper chicken gristle, etc. Different chicken gristle dishes often require different pickling methods (sometimes chicken gristle is put into a brine pot with red yeast rice and spices to make a semi-finished product) to achieve a unique dish effect. Below, the author takes 1000 grams of chicken gristle as an example to introduce the more common methods of pickling chicken gristle to everyone.

First method:

Ingredients: 30g sliced ​​ginger, 50g chopped green onion, 15g refined salt, cooking wine, pepper, MSG, cornstarch, appropriate amounts

Marinating method: After the chicken cartilage is thawed, rinse it clean, drain the water and put it in a bowl. Add ginger slices, scallion segments, cooking wine, salt, pepper, MSG, etc. in turn and marinate for about 15 minutes. Pick out the ginger slices and scallion segments, then add cornstarch and mix evenly.

Description: This method is the simplest and most common way to marinate chicken cartilage. Ginger slices and scallions can also be replaced with ginger and scallion juice. Pepper powder mainly removes odors and enhances flavor. This method is generally used immediately after marinating, and is suitable for stir-frying dishes after roasting, boiling or greasing, such as sauerkraut chicken crispy pot, pickled pepper chicken cartilage, etc.

Second method:

Ingredients: 8 grams of meat tenderizer, 4 grams of flour, 15-30 grams of custard powder, 90 grams of carrot juice, fermented tofu, peanut butter, refined salt, cooking wine, MSG, and cornstarch as appropriate.

Pickling method: Peel the red carrots, put them in a juicer, add appropriate amount of ginger, scallion and a little water to make carrot juice (remove the residue). Clean the chicken cartilage and put it in a basin, add flour, meat tenderizer, cooking wine, etc. and mix well, then add carrot juice, fermented bean curd, peanut butter, refined salt, MSG, etc., and add appropriate amount of custard powder and cornstarch according to the amount of juice, then put it in a fresh-keeping box and marinate for about 1 hour before use.

Note: The purpose of adding edible powder and tenderizer is to soften the connective tissue such as fascia on the surface of chicken cartilage, while adding custard powder, carrot juice, fermented bean curd and peanut butter can add flavor and color to chicken cartilage (light yellow). This method is mostly suitable for fried or stir-fried dishes, such as salt and pepper chicken cartilage, spicy chicken cartilage, etc.

Third method:

Ingredients: 8g meat tenderizer, 4g food powder, 20-40g custard powder, 80g garlic juice, 1 egg liquid, garlic powder, refined salt, cooking wine, MSG, cornstarch, appropriate amounts

Marinating method: After cleaning the chicken gristle, put it in a pot, marinate it with garlic juice first, then add flour, meat tenderizer, cooking wine, garlic powder, MSG, etc., and finally add egg liquid, custard powder and cornstarch, mix well, and marinate it in a fresh-keeping box for about 1 hour.

Note: This method can also be seasoned by adding a little peanut butter and fermented bean curd, which is mainly used for marinating garlic chicken crispy bones.