Pheasants usually start laying eggs in March-April each year, and basically stop production in September. Since it takes three to four months for pheasants to grow to market, their time to market is concentrated between August and December. The large number of pheasants in the market is just the off-season for market demand, and January-July is the best-selling season for pheasants. Its sales price is more than double the off-season. Therefore, breeding pheasant species that breed in the off-season and marketing pheasants all year round can greatly increase economic benefits.

To obtain pheasant species that produce eggs in two seasons: The source of these chicken species can be purified from the pheasant seedlings that are hatched at the latest in the autumn each year. Generally, the pheasant seedlings hatched in late October after 7 months The rearing of the pheasant, which was opened in May until January, was generally started in September and stopped until March of the following year. Egg production per hen ranges from 100 to 120 pieces. These hatched chicks are listed on the market for three or four months after hatching. This is exactly the best-selling season for commercial pheasants. At the same time, the pheasants hatched from October to February of the following year can be used as a counter-season breeding pheasant population in the next year.

Keeping off-season pheasant breeder chickens: Roosters are best kept one month ahead of schedule to allow them to mature synchronously at the time of hens production and to facilitate mating. At the same time, the roosters need to avoid inbreeding, which is beneficial to improving hatching rate, reducing weak chicks and improving breeds. The breeding stage can be used for laying hens, plus fish meal, vitamin A, vitamin D and other additives. It can be kept indoors during the winter and sunlight for 16 hours.

Herbal Extract

Herbal extract is a concentrated solution made by extracting the herb's chemical constituents out of the inert herb fiber (cellulose) with a solution of alcohol and water or glycerin. This process allows the beneficial components of plants, such as antioxidants, vitamins, and minerals, to be extracted and used for medicinal or therapeutic purposes. Commonly used herbs include echinacea, ginseng, turmeric, and milk thistle. Herbal extracts can be consumed in various forms, such as capsules, tinctures, or teas.

According to different extraction methods: the volatile oil, oil, extract, fluid extract, dry extract, active components and active parts obtained from plants for preparation production are all extracts.

Herbal extracts were classified according to ingredients: glycosides, acids, polyphenols, polysaccharides, terpenoids, flavonoids, alkaloids, etc. Active Ingredient : natural single ingredient extracted from plants and other substances, the content of the single ingredient should account for more than 90% of the total extract.
Herbal extracts are classified according to their efficacy:Immune-boosting extract,Antialcoholic Liver Extract,Sleep Improving Extract,Purgative Extract,Treat Pharyngeal Extract.
According to the characteristics of the final product, it can be divided into oil, liquid, powder, lens and so on.

Herbal Extract,Herbal Extract Powder,Herbs Extract

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