The temperature and humidity of chicken houses are two important environmental factors that affect the growth and development of broilers. The proper control of temperature and humidity is directly related to the growth of broilers. (I) Temperature control of broiler The broiler has a small individual in the early period of raising, thin villus, poor body temperature regulation ability, and is very sensitive to changes in the ambient temperature, so it is necessary to create a suitable temperature environment for the broiler. Temperature is the most important factor in the brooding stage. The suitable temperature in the broiler house is shown in Table 1. Broilers can obtain high survival rate, weight gain rate and feed reward in the above-mentioned suitable temperature environment. Whether the specific temperature of each brooding is appropriate or not depends on the dynamic performance of the chicks. (1) When the temperature is appropriate, the chicks spread evenly in the room, lively, feathery, close to the body surface, and sleep more. Quiet, scrambling after eating. (2) When the temperature is too low, the chicks will show a low temperature performance. The chicks are crowded near a heat source or in a corner. The feathers are fluffy, the spirit is quiescent, and continuous calls are made. Such a long time, it is easy to cause chickens cold or crushed. Must warm immediately and disperse crowded chicks. (3) When the temperature is too high, the chicks are far away from the heat source, wings are crawled, the mouth is open, and they are rushing to drink water. The water fountain is often waterless and the fluff is wet. A long time will weaken the physique of the chick, hinder its growth, and even cause death. When the temperature is too high, gradually reduce the temperature, but be aware that sudden cooling may cause a cold. Therefore, attention should be paid to the control of the temperature in the broilers throughout the breeding period. Thermometers can be placed in appropriate places in the house for observation, and some measures can be taken to adjust the temperature or increase the temperature. For example, in a hot season, when the temperature inside the house is high, doors, windows, and ventilation holes can be opened, fans or exhaust fans can be turned on, and the amount of ventilation in the house can be increased to reduce the temperature in the house. If necessary, cool the floor with cold water or take measures to spray on the roof. In the cold season, we should strengthen the insulation and heating work of chicken houses, close the doors and windows, and use the stove, flue, heating or infrared light to heat the house, but at the same time we must consider proper ventilation to avoid induced respiratory diseases, ascites syndrome, etc. Or suffocation, poisoning. In addition, when building a chicken house, the roof and walls should be made of materials with good thermal insulation properties, which is very important for the protection of the chicken house against cold and heatstroke. (2) Humidity control of broilers In general, relative humidity has little effect on the flock. It is advisable to keep it dry and prevent bacterial growth and infection, but the relative humidity should not be lower than 40%. 20% to 70% should be kept 2 weeks before brooding and 50% to 60% thereafter. When the broodstock is too dry at the beginning of the brooding season, appropriate water can be sprayed on the ground or around the walls, or a water basin can be placed on the heat source to evaporate water vapor to increase the humidity in the house. As the broiler age increases, feed intake, water intake, respiration and excretion increase with each passing day, and the humidity in the room gradually increases. Especially in the rainy season, excessive humidity is very likely to occur. Commonly used moisture prevention measures mainly include: : Remove the damp excrement and litter in the house in time, increase the ventilation and ventilation volume in the house, lay a moisture-proof layer on the floor of the house, and avoid water leakage from the drinking water system.

what is natural food color?

Natural food coloring refers to pigments extracted or prepared from plants, animals, microorganisms or other natural sources for coloring food. These pigments are naturally produced due to biochemical reactions in living organisms and do not contain synthetic chemical components.
Natural food colors can be divided into the following categories according to their source:
1. Plant pigments: This is the most common source of natural food pigments, including pigments derived from a variety of fruits, vegetables, flowers, and plant roots. For example, red beets can provide red pigments, carrots can provide orange pigments, turmeric can provide yellow pigments, and blueberries and purple potatoes can provide purple and blue pigments.
2. Animal pigments: These pigments are rare and usually come from the tissues or excretions of certain animals. For example, cochineal is a red pigment derived from the cochineal insects that live on certain cacti.
3. Microbial pigments: Some microorganisms, such as monascus, can produce specific pigments, such as monascus red pigments.
4. Mineral pigments: Although less used, certain inorganic minerals can also be used as natural food pigments, such as titanium dioxide (white) and iron oxide (red, yellow and black). However, due to possible toxicity issues with some mineral pigments, their use is often severely restricted or banned.
Natural food colors are generally considered safer and healthier than synthetic colors due to their nature. However, their color stability, heat resistance, light resistance, and interaction with other food ingredients may not be as good as synthetic pigments, so their application in the food industry sometimes presents some challenges. At the same time, the extraction and processing of natural pigments can also affect their cost and sustainability. Nevertheless, as consumer concerns about food safety and health increase, the demand for natural food coloring is growing.

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