BIOLOGICAL FEATURES, NUTRIENT NEEDS AND FEEDING TECHNIQUES OF MINKS

Abstract

The article highlights the biological features, characteristics of keeping, feeding techniques and feed ration of the American mink (Neogale vison). It is noted that for the fauna of Ukraine, the American mink is an invasive species that has spread from farms where it is grown for fur production. Today, the mink is a popular object for animal husbandry not only in Ukraine but also abroad. There are about 300 colors, of which 30 are used for fur production.The mink is an energetic and agile animal with a lightning-fast reaction and behavior typical of predators. These animals cannot be handled without special precautions.It is noted that when breeding minks in farm conditions, they are quite picky about the conditions of keeping and feeding. Under the existing technology, carnivorous fur animals are fed with wet mixtures of raw, boiled and dry feed. The importance of adhering to the established feeding regimen is emphasized. Young animals and adults are usually fed twice a day (morning and evening). It is better to transfer minks to a single feeding from September (after dividing the population into breeding and slaughter animals). The remains of the mixed feed must be removed before the next distribution, and for puppies during the suckling period and in the first days after weaning – 2–3 hours after distribution. The animals are watered 2–3 times a day using a hose, in winter, in severe frosts, instead of water, clean snow is put in the drinker.To provide minks with all the nutrients, as well as to obtain high-quality fur, feeding rations should be balanced in terms of protein, amino acids, carbohydrates, fats, minerals, vitamins and special additives.The optimal ratio of these components is given. When compiling rations from meat products, horse and lamb are most often used, and in their absence – pork, beef and poultry. A mandatory condition for feeding minks is the presence of fish products (seafood) up to 30%, offal (liver, udder, tripe, abomasum, stomach, lungs, spleen). Of dairy products, skimmed, whole milk, cheese are most often used. It is important to use various additives to balance rations (bone, meat-bone, fish meal).