CN107372315A - The cultural method of excellent pork pig - Google Patents
The cultural method of excellent pork pig Download PDFInfo
- Publication number
- CN107372315A CN107372315A CN201710650292.7A CN201710650292A CN107372315A CN 107372315 A CN107372315 A CN 107372315A CN 201710650292 A CN201710650292 A CN 201710650292A CN 107372315 A CN107372315 A CN 107372315A
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- pork pig
- porkling
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- pig
- pork
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- 235000015277 pork Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 7
- 230000008821 health effect Effects 0.000 claims abstract description 5
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 claims abstract description 5
- 229940033663 thimerosal Drugs 0.000 claims abstract description 5
- 210000002700 urine Anatomy 0.000 claims abstract description 5
- 241000282898 Sus scrofa Species 0.000 claims description 93
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 230000000384 rearing effect Effects 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 4
- 235000019733 Fish meal Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 230000037396 body weight Effects 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 239000000645 desinfectant Substances 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000004467 fishmeal Substances 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 4
- 230000001788 irregular Effects 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000005728 strengthening Methods 0.000 claims description 4
- 229960005486 vaccine Drugs 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- 235000015099 wheat brans Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims 1
- 238000009395 breeding Methods 0.000 abstract description 4
- 230000001488 breeding effect Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 238000003975 animal breeding Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Birds (AREA)
- Animal Behavior & Ethology (AREA)
- Biodiversity & Conservation Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biomedical Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of cultural method of excellent pork pig, comprise the following steps：1）Select porkling：To the observation in the porkling carry out behavior do not delivered for sale, then the porkling for being capable of health activity is filtered out, every porkling is cleaned using thimerosal, the urine and excrement that every porkling is taken after scrub are chemically examined, and the porkling for filtering out no illness is cultivated.The present invention realizes to be carried out modernizing rational cultivation to pork pig, so as to reduce catch an illness rate and the death rate of pork pig in breeding process, ensure that pork pig is capable of the growth of health；And the quality of the meat of pork pig is improved, enhances nutritive value；When boar is chosen, by carrying out careful chemical examination to porkling, the health degree of porkling can be accurately judged, be not in that porkling catches an illness the situation of death so as to ensure that in later stage breeding process.
Description
Technical field
The invention belongs to animal-breeding technical field, more particularly, to a kind of cultural method of excellent pork pig.
Background technology
Pork is most a kind of meats that we eat, and averagely everyone will eat a certain amount of pork so as to take the photograph daily
Take protein；Pork currently on the market edible when, taste increasingly not as former, trace it to its cause be because
Present raiser is in order to allow pork pig quickly to grow so as to obtain the economic benefit of maximum, when pork pig is raised,
Inspection to porkling is even more important, if porkling carries the germs of a disease, then porkling is just not easy to grow, and can be often sick, causes
Input increase.
The content of the invention
The present invention is for overcome the deficiencies in the prior art, there is provided a kind of cultural method of healthy excellent pork pig.
To achieve these goals, the present invention uses following technical scheme：A kind of cultural method of excellent pork pig, including with
Lower step：
1）Select porkling：To the observation in the porkling carry out behavior do not delivered for sale, the porkling for being capable of health activity is then filtered out, it is right
Every porkling is cleaned using thimerosal, and the urine and excrement that every porkling is taken after scrub are chemically examined, and are sieved
The porkling for selecting no illness is cultivated；
2）The configuration of feed：Corn 40-55 parts, dregs of beans 25-30 parts, wheat bran 15-25 parts, fish meal 16-23 parts, growth is selected to promote
Agent 1-2 parts, mineral matter 2-4 parts, vitamin 6-9 parts and the mixing of amino acid 9-20 parts；Then carried out using 60-70 parts deionized water
Dilution；
3）Meat swine rearing：Step 2 is selected in 7-9 point periods every morning）Central feed is fed to pork pig；In the afternoon
5-7 point periods are fed again to pork pig；Irregular feeding, the amount of the feeding are carried out to pork pig in other times
For 1/3rd of amount in morning；Pork pig is kept to have the drinkable water of abundance at any time in other times；
4）The treatment of pork pig：When winter, substantial amounts of hay is added to swinery；Need to be changed in hay within second day；
Heater is placed in swinery；Daily night heats up to swinery；In period in the winter time, temperature was needed to use every 10-15 days
The water spent for 45 DEG C is rinsed to pork pig, the rapid water using with warm-air drier drying pork pig after flushed；At spring
Phase every 7-10 days using disinfectant to swinery, it is necessary to be carried out disinfection；And irregularly chemical examination is carried out to every pork pig and avoids catching an illness；
5）Strengthen the cutability of pork pig:When pork pig grows to 30-40 kilograms, need to work as pork pig from swinery week about
Middle releasing；Then pork pig is allowed to be run among plant；Strengthening simultaneously to meat swine rearing.
The present invention, which realizes, selects excellent porkling to be selected, and rational feeding, so as to ensure that pork pig is being supported
It can be not only able to quickly grow up when growing, but also be capable of the growth of health；Simultaneously by the rational configuration of pork pig
Feed, pork pig can be promoted to obtain more nutrition, and strengthen the nutritive value of later stage pork；By allowing pork pig reasonably to run quickly
Run, the amount of the lean meat of pork pig can be increased；, can be more by carrying out careful chemical examination to porkling when boar is chosen
Accurately judge the health degree of porkling, be not in that porkling catches an illness the feelings of death so as to ensure that in later stage breeding process
Condition.
Further, when seed selection need that the body weight of every porkling is weighed and recorded；And to every pig
Son establishes single archives；By establishing archives to every pig, every pig can be effectively understood from porkling to can sell
During, the health degree of pig.
Further, step 5）In need to observe the posture that every pork pig is run at any time during pork pig is run；It is logical
Cross which and may determine that whether pork pig situations such as illness occurs, so as to reasonably be controlled sick pig in time
Treat.
Further, the vaccine that the archives need to include beating during pork pig is sold from porkling to later stage is fed with each
Feed material proportional quantity；By this way, can after in the later stage, pork pig is slaughtered, when being put into the market and being sold,
Consumer can intuitively see every pig whether Misuse medicine, enable the customer to trust purchase.
In summary, the present invention is realized when boar is chosen, can be compared with by carrying out careful chemical examination to porkling
Accurately to judge the health degree of porkling, so as to ensure that in later stage breeding process, be not in porkling catch an illness death
Situation.
Embodiment
In order that those skilled in the art are better understood from the present invention program, it is right below in conjunction with the embodiment of the present invention
Technical scheme in the embodiment of the present invention carries out clear, complete description.
Embodiment one：
A kind of cultural method of excellent pork pig, comprises the following steps：
1）Select porkling：To the observation in the porkling carry out behavior do not delivered for sale, the porkling for being capable of health activity is then filtered out, and
And the body weight of every porkling is weighed and recorded；Single archives are established to every porkling；The archives need to include meat
The vaccine and the material proportional quantity for the feed fed every time that pig beats during being sold from porkling to later stage；Then every porkling is made
Cleaned with thimerosal, the urine and excrement that every porkling is taken after scrub are chemically examined, and are filtered out without disease
The porkling of disease is cultivated；
2）The configuration of feed：Corn 40-55 parts, dregs of beans 25-30 parts, wheat bran 15-25 parts, fish meal 16-23 parts, growth is selected to promote
Agent 1-2 parts, mineral matter 2-4 parts, vitamin 6-9 parts and the mixing of amino acid 9-20 parts；Then carried out using 60-70 parts deionized water
Dilution；
3）Meat swine rearing：Step 2 is selected in 7-9 point periods every morning）Central feed is fed to pork pig；In the afternoon
5-7 point periods are fed again to pork pig；Irregular feeding, the amount of the feeding are carried out to pork pig in other times
For 1/3rd of amount in morning；Pork pig is kept to have the drinkable water of abundance at any time in other times；
4）The treatment of pork pig：When winter, substantial amounts of hay is added to swinery；Need to be changed in hay within second day；
Heater is placed in swinery；Daily night heats up to swinery；In period in the winter time, temperature was needed to use every 10-15 days
The water spent for 45 DEG C is rinsed to pork pig, the rapid water using with warm-air drier drying pork pig after flushed；At spring
Phase every 7-10 days using disinfectant to swinery, it is necessary to be carried out disinfection；And irregularly chemical examination is carried out to every pork pig and avoids catching an illness；
5）Strengthen the cutability of pork pig:When pork pig grows to 30-40 kilograms, need to work as pork pig from swinery week about
Middle releasing；Then pork pig is allowed to be run among plant；Pork pig needs to observe every pork pig race at any time during running
Dynamic posture；Strengthening simultaneously to meat swine rearing.
Embodiment two：
A kind of cultural method of excellent pork pig, comprises the following steps：
1）Select porkling：To the observation in the porkling carry out behavior do not delivered for sale, the porkling for being capable of health activity is then filtered out, and
And the body weight of every porkling is weighed and recorded；Single archives are established to every porkling；The archives need to include meat
The vaccine and the material proportional quantity for the feed fed every time that pig beats during being sold from porkling to later stage；Then every porkling is made
Cleaned with thimerosal, the urine and excrement that every porkling is taken after scrub are chemically examined, and are filtered out without disease
The porkling of disease is cultivated；
2）The configuration of feed：Corn 40-55 parts, dregs of beans 25-30 parts, wheat bran 15-25 parts, fish meal 16-23 parts, growth is selected to promote
Agent 1-2 parts, mineral matter 2-4 parts, vitamin 6-9 parts and the mixing of amino acid 9-20 parts；Then carried out using 60-70 parts deionized water
Dilution；
3）Meat swine rearing：Step 2 is selected in 7-9 point periods every morning）Central feed is fed to pork pig；In the afternoon
5-7 point periods are fed again to pork pig；Irregular feeding, the amount of the feeding are carried out to pork pig in other times
For 1/3rd of amount in morning；Pork pig is kept to have the drinkable water of abundance at any time in other times；
4）The treatment of pork pig：When winter, substantial amounts of hay is added to swinery；Need to be changed in hay within second day；
Heater is placed in swinery；Daily night heats up to swinery；In period in the winter time, temperature was needed to use every 10-15 days
The water spent for 45 DEG C is rinsed to pork pig, the rapid water using with warm-air drier drying pork pig after flushed；At spring
Phase every 7-10 days using disinfectant to swinery, it is necessary to be carried out disinfection；And irregularly chemical examination is carried out to every pork pig and avoids catching an illness；
5）Strengthen the cutability of pork pig:When pork pig grows to 30-40 kilograms, need to work as pork pig from swinery week about
Middle releasing；Then pork pig is allowed to be run among plant；Pork pig needs to observe every pork pig race at any time during running
Dynamic posture；Strengthening simultaneously to meat swine rearing.
Obviously, described embodiment is only the part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made
Embodiment, it should all belong to the scope of protection of the invention.
Claims (4)
1. a kind of cultural method of excellent pork pig, comprises the following steps：
1) porkling is selected：To the observation in the porkling carry out behavior do not delivered for sale, the porkling for being capable of health activity is then filtered out, it is right
Every porkling is cleaned using thimerosal, and the urine and excrement that every porkling is taken after scrub are chemically examined, and are sieved
The porkling for selecting no illness is cultivated；
2) configuration of feed：Corn 40-55 parts, dregs of beans 25-30 parts, wheat bran 15-25 parts, fish meal 16-23 parts, growth is selected to promote
Agent 1-2 parts, mineral matter 2-4 parts, vitamin 6-9 parts and the mixing of amino acid 9-20 parts；Then carried out using 60-70 parts deionized water
Dilution；
3) meat swine rearing：The feed among step 2) is selected to feed pork pig in 7-9 point periods every morning；In the afternoon
5-7 point periods are fed again to pork pig；Irregular feeding, the amount of the feeding are carried out to pork pig in other times
For 1/3rd of amount in morning；Pork pig is kept to have the drinkable water of abundance at any time in other times；
4) treatment of pork pig：When winter, substantial amounts of hay is added to swinery；Need to be changed in hay within second day；
Heater is placed in swinery；Daily night heats up to swinery；In period in the winter time, temperature was needed to use every 10-15 days
The water spent for 45 DEG C is rinsed to pork pig, the rapid water using with warm-air drier drying pork pig after flushed；At spring
Phase every 7-10 days using disinfectant to swinery, it is necessary to be carried out disinfection；And irregularly chemical examination is carried out to every pork pig and avoids catching an illness；
5) cutability of pork pig is strengthened:When pork pig grows to 30-40 kilograms, need to work as pork pig from swinery week about
Middle releasing；Then pork pig is allowed to be run among plant；Strengthening simultaneously to meat swine rearing.
A kind of 2. cultural method of excellent pork pig according to claim 1, it is characterised in that：The needs pair when seed selection
The body weight of every porkling is weighed and recorded；And single archives are established to every porkling.
A kind of 3. cultural method of excellent pork pig according to claim 1, it is characterised in that：
Need during pork pig is run to observe the posture that every pork pig is run at any time in step 5).
A kind of 4. cultural method of excellent pork pig according to claim 2, it is characterised in that：
The archives need to include the raw material of the vaccine beaten and the feed fed every time during pork pig is sold from porkling to later stage
Proportional quantity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710650292.7A CN107372315A (en) | 2017-08-02 | 2017-08-02 | The cultural method of excellent pork pig |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710650292.7A CN107372315A (en) | 2017-08-02 | 2017-08-02 | The cultural method of excellent pork pig |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107372315A true CN107372315A (en) | 2017-11-24 |
Family
ID=60344514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710650292.7A Withdrawn CN107372315A (en) | 2017-08-02 | 2017-08-02 | The cultural method of excellent pork pig |
Country Status (1)
| Country | Link |
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| CN (1) | CN107372315A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5886046A (en) * | 1981-10-30 | 1983-05-23 | イーライ・リリー・アンド・カンパニー | Premix for animal feed |
| CN104396869A (en) * | 2014-11-11 | 2015-03-11 | 四川惠远农牧科技有限公司 | Raising method for special wild pigs |
| CN106106243A (en) * | 2016-06-27 | 2016-11-16 | 固镇县牧兴生态养猪场 | The method driving pig motion during raising |
| CN106551141A (en) * | 2016-11-18 | 2017-04-05 | 辽宁禾丰牧业股份有限公司 | A kind of young pig's mixed feed and its preparation method and application |
-
2017
- 2017-08-02 CN CN201710650292.7A patent/CN107372315A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5886046A (en) * | 1981-10-30 | 1983-05-23 | イーライ・リリー・アンド・カンパニー | Premix for animal feed |
| CN104396869A (en) * | 2014-11-11 | 2015-03-11 | 四川惠远农牧科技有限公司 | Raising method for special wild pigs |
| CN106106243A (en) * | 2016-06-27 | 2016-11-16 | 固镇县牧兴生态养猪场 | The method driving pig motion during raising |
| CN106551141A (en) * | 2016-11-18 | 2017-04-05 | 辽宁禾丰牧业股份有限公司 | A kind of young pig's mixed feed and its preparation method and application |
Non-Patent Citations (1)
| Title |
|---|
| 唐仲明等: "《畜禽养殖新技术》", 31 July 2014, 山东科学技术出版社 * |
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Application publication date: 20171124 |
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