How to reduce the death of rabbits in the long-distance transportation

Rabbits died due to improper feeding practices before transportation. After a long and bumpy journey, the animals experienced stomach constipation and dehydration, which eventually led to death. Additionally, stress-induced diarrhea occurred as a result of mixed infections caused by *Pasteurella* and *Bordetella* bacteria, exacerbated by overcrowding and poor ventilation. These conditions ultimately resulted in fatal outcomes. To control the situation, the rabbits were placed in a cage and allowed to rest for one hour. Electrolytes were added to their drinking water to help rehydrate them. Two hours later, a small amount of their original pelleted feed was given gradually. To prevent respiratory diseases, 200,000 IU of penicillin and 1 ml of dexamethasone were administered via intramuscular injection every five hours. To reduce the risk of *E. coli* infection, ciprofloxacin hydrochloride was added to their drinking water (according to the recommended dosage) as a preventive measure. For treatment, the following steps were taken: - **Aspiration-related ailments**: A combination of 200,000 IU of cyanine and streptomycin was injected intramuscularly along with dexamethasone. Severe cases received two injections per day for five consecutive days. - **Stomach issues and constipation**: One tablet of sulfamethoxazole and three tablets of rhubarb soda were given orally. Anesthesia was also used to ease discomfort during administration. - **Diarrhea treatment**: The following medications were alternated: - Norfloxacin (2 tablets) combined with compound sulfamethoxazole, taken twice daily. - Compound sulfamethoxazole (1 tablet), taken three times daily. For severe cases, a bolus injection was administered: 80,000 IU of gentamycin, 1 ml of dexamethasone, 2 ml of vitamin C, 2 ml of calcium gluconate, 1 ml of sodium bicarbonate solution, and 30 ml of 5% glucose saline. The mixture was infused over 25 minutes to stabilize the rabbits and restore electrolyte balance. These measures helped manage the health crisis and improve survival rates among the affected rabbits.

Puffed Corn Flour

Puffed corn flour is a type of flour made from corn that has been puffed or expanded through a process of heat and pressure. The process involves heating the corn kernels until they become soft and moist, and then rapidly releasing the pressure, causing the kernels to puff up. The puffed corn is then ground into a fine flour that can be used in a variety of recipes. Puffed corn flour is often used as a gluten-free alternative to wheat flour in baking and cooking, and is also used in snack foods such as popcorn and corn chips. It is high in fiber and protein, and has a light, airy texture that makes it ideal for use in baked goods.

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