Some farmers feed their pigs with unfamiliar green fodder, but this practice can lead to serious health issues. After consuming the feed, the pigs often become agitated, restless, and show signs of discomfort such as walking erratically, shaking, and struggling to breathe. A veterinarian has diagnosed this as food poisoning, and there are several key reasons behind it.
First, when vegetables are cooked for a long time over low heat without being stirred, they can produce a toxic compound called hydrocyanic acid. This substance is highly dangerous and can easily poison pigs when ingested. Second, if green feed is left in a pot at temperatures between 40°C and 70°C overnight, the nitrates present in the plants can be converted into nitrite, a harmful toxin that can cause severe illness or even death in pigs.
To prevent such incidents, it's crucial to properly handle green fodder before feeding it to pigs. The feed should be washed thoroughly, chopped, and fed fresh. This not only helps preserve the vitamins but also reduces the risk of poisoning. Farmers should follow a balanced feeding strategy, using commercial feed as the main component and green fodder as a supplement. It's best to feed small amounts multiple times a day, starting with the compound feed first, followed by the green feed.
If cooking is necessary, the green fodder should be boiled immediately and served right away. Avoid covering the pot during boiling, and stir frequently to allow any toxic substances to evaporate. By following these simple precautions, farmers can ensure the safety and well-being of their pigs while still providing them with nutritious, natural feed.
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