Misunderstanding of raising more meat in winter

Every meat friend can't resist the temptation of open breeding, especially in winter, which can improve the ornamental season. At this time, sufficient sunshine combined with the temperature gap can easily make the meat show different colors. So many friends raise meat outdoors in winter, but the result is like hitting a stone with an egg

Let's make an analogy: in the morning, as soon as the meat wakes up in the quilt, you directly pull it out of the warm quilt and throw it outside the cold. You think it's letting it enjoy the sunshine, but it will also "catch a cold". Even warm sunlight cannot change the temperature from below zero to above zero. After the sun sets, you quickly put it from the cold outdoor to the warm indoor, and let it experience the feeling of ice and fire multiple times a day. Do you think it can stand it? Don't say the little meat can't stand it, even your big physique can't stand it

Therefore, if you want to raise in open air, you should also step by step, and make sufficient preparations before raising in open air

The conditions of meat raising in open air in winter

First of all, put the meat on the windowsill for maintenance, and then move it outdoors after it is completely taken into the basin

The outdoor must be sunny and free from wind, frost, rain and snow, otherwise there is not much meat to carry their oppression

Before you decide to raise in the open air, you should first know whether this meat is suitable for growing in the winter sun. If you encounter meat that doesn't like the sun very much, wouldn't you be sending it to the guillotine