Puppies from Tsai dogs are considered to be in the neonatal stage from birth until weaning, typically around 45 days of age. At just 12 to 15 days old, their eyes begin to open, but they remain relatively inactive during this period. Despite their low activity level, they grow quickly and require a high-nutrient diet. Therefore, it is crucial for breeders to pay attention to several key aspects when raising these puppies.
The first milk produced by the mother dog after giving birth, known as colostrum, is rich in antibodies, particularly gamma globulin, which helps boost the puppies' immunity. Puppies have a functional digestive system just five hours after birth, so it's essential that they consume colostrum within 12 to 48 hours of birth—ideally within the first six hours. Normally, the mother’s colostrum is sufficient, but if artificial feeding is needed, feed every three hours in the first week, every four hours in the second and third weeks, and every six hours after 20 days. The formula for artificial milk includes one egg, 300 grams of concentrated bone broth, baby powder, and 200 ml of fresh milk. Mix all ingredients, cook, cool, and then add 1 gram of lysine, 0.6 grams of methionine, and 2 grams of fast fat. Include 0.5% salt and filter through gauze before use.
After 20 days, the mother’s milk supply begins to decrease. Start offering small amounts of fresh milk or soft food like rice and meat from a few days after birth. Provide about 100 ml of milk daily at a temperature between 27°C and 30°C, feeding 3 to 4 times per day. After 20 days, increase the amount to 200 ml daily. A suitable formula can include 500g of lean meat or organs (crushed), 3 eggs, 300g of corn flour, 300g of wheat flour, 500g of chopped vegetables, 4g of salt, and growth hormone. Mix with water and steam into a cake-like consistency. Add 5g of lysine, 3g of methionine, 10g of fat, and some multivitamins before feeding. Place it on a cold nest with a bit of bone broth for the puppies to eat.
If the mother’s milk is insufficient, it’s important to provide alternative nutrition using milk or milk powder. Dog milk is thicker than cow’s milk, so adding milk powder ensures proper nutrition. Additionally, even if the mother has died, it’s critical that newborns receive colostrum to strengthen their immune systems and improve survival rates.
Artificial feeding methods vary depending on the puppy’s age. For the first 10 days, feed about 100 ml per day using a baby bottle, 4 to 6 times daily. As they grow, gradually introduce them to drinking from a plate. Between 10 and 20 days, increase the amount to 300 ml. By 25 days, start training them to eat porridge-like food. By 45 days, they should be fully transitioned to solid food.
This method is especially useful when the mother dog has too many puppies, dies postpartum, or produces little to no milk. In such cases, other nursing dogs can be used as foster mothers. This approach is more beneficial for the puppies’ development than artificial feeding, provided the foster mother has given birth around the same time and the puppies are similar in size and age, ideally no more than three days apart.
To help the foster mother accept the new puppies, it’s important to rub her with the scent of the pups before introducing them. This can be done by rubbing the mother’s nose with the puppies’ milk or feces, making it easier for her to recognize and care for them.
Dehydrated Ginger
Ginger, a widely used spice, comes in various forms, each offering unique culinary advantages based on their preparation and use. Here's an introduction to the classification of ginger products:
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Ginger Whole : This form comprises the unprocessed, whole ginger root. It's the raw, fresh rhizome harvested from the ginger plant. Its versatility lies in its ability to be used in both sweet and savory dishes. Often peeled and sliced, whole ginger can be steeped for teas, used in stir-fries, or incorporated into pickles and marinades. Its robust flavor adds a zesty and slightly peppery kick to dishes.
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Ginger Flakes: Ginger flakes are made by drying and then cutting the ginger into small, irregular pieces. This form offers convenience and a concentrated ginger flavor. Ginger flakes can be rehydrated by soaking in water or added directly to soups, stews, and marinades, infusing the dish with a milder ginger taste.
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Ginger Granules: These are more finely ground than flakes, offering a quicker infusion of flavor and aroma. Ginger granules are larger than Ginger Powder, providing a slightly stronger taste. They're versatile, suitable for steeping in hot water for teas, sprinkling over dishes as a seasoning, or mixing into baked goods for a consistent distribution of ginger flavor.
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Ginger Powder: This is the most finely ground form of ginger. It's made by drying and pulverizing the ginger root into a fine powder. Ginger powder is highly concentrated, potent, and easily dissolves in liquids, making it an ideal choice for baking, spice blends, curry pastes, and seasoning meats or vegetables. It's also a popular choice for ginger teas and drinks.
Each form of ginger product offers its unique advantages, whether it's the fresh and pungent quality of whole ginger, the convenience of flakes and granules, or the concentrated flavor of ginger powder. The choice of which form to use often depends on the recipe, personal preference, and the desired intensity of ginger flavor in the dish being prepared.
Dried Ginger, Dried Ginger whole, Dehydrated Ginger flakes, Dehydrated Ginger Powder
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