Unlimited Jinhua client November 10 message
Every year in the autumn and winter, the gray goose eggs of the Huaguoshan Breeding Base in Huajie Town, Yongkang City, begin to hatch one after another. This year, more than 5,000 little gray geese have broken out of their shells, let's go and see these cute little ones together!
In the incubation room of the Huaguoshan breeding base, many gray goose eggs have been pecked out of the cracks. Hu Kanghui, the head of the base, is busy picking out the small gray goose that has just hatched successfully from the goose eggs and placing them.
According to Hu Kanghui, The Yongkang grey goose is an excellent local breed formed through long-term breeding and breeding under the specific natural ecological and cultural environment conditions of Yongkang City, which has a breeding history of more than 1,000 years and has been included in the "Directory of Excellent Local Livestock and Poultry Breeds in China" and the "National Inventory of Livestock and Poultry Genetic Resources".
At present, there are more than 2,000 gray geese in the Huaguoshan breeding base in Huajie Town, and the goose eggs produced are incubated in batches. This batch of gray goose eggs began to hatch a month ago, generally after 30 days of concentrated incubation of goose eggs, the small gray goose will gradually break out of the shell.
Hu Kanghui told reporters that after the weather turns cool, the hatching success rate of goose eggs can be stabilized at more than 95%, so that the base can hatch about 30,000 small gray geese for the sale of goose seedlings and self-preservation breeding.
The comprehensive utilization value of Yongkang gray goose is high, in addition to goose body and goose down, the market benefit of foie gras is also very high. The fat liver is filled with Yongkang gray goose, the liver is delicate and tender, and the taste is delicious. Although the liver weight is slightly smaller, it is of high quality and is exported to domestic and foreign markets.
Source: Yongkang County Rong Media Center
Editor: Shen Siyuan / Editor-in-charge: Shen Huan / Producer: Li Wei