CN106107111A - A kind of raising immunity of organisms pig feed additive - Google Patents
A kind of raising immunity of organisms pig feed additive Download PDFInfo
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- CN106107111A CN106107111A CN201610455951.7A CN201610455951A CN106107111A CN 106107111 A CN106107111 A CN 106107111A CN 201610455951 A CN201610455951 A CN 201610455951A CN 106107111 A CN106107111 A CN 106107111A
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- Prior art keywords
- fructus
- semen castaneae
- hour
- juice
- bulbus allii
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- 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
Abstract
The invention discloses and a kind of improve immunity of organisms pig feed additive, be prepared by the raw materials in: Fructus Jujubae 40 45, Fructus Hordei Germinatus 20 30, Lentinus Edodes 10 13, Semen Castaneae 20 25, Fructus Citri Limoniae juice 56, corn starch 79, Bulbus Allii 10 13, grape skin 30 40, Radix Glycyrrhizae 45, cellulase, xylanase, yeast, water are appropriate.It is high that the present invention can improve efficiency of feed utilization, is effectively improved immunity of organisms, it is achieved the quick weightening finish of body, shortens marketing time, increases economic efficiency.
Description
Technical field
The present invention relates to field of feed, particularly relate to a kind of raising immunity of organisms pig feed additive.
Background technology
For improving meat and the rate of animals delivered to the slaughter-house of farm animals, raiser would generally increase feed additive.Along with biological skill
The development of art, increasing flavoring agent is used in the cultivation of domestic animal.Existing to additive application in pig feed herein
Shape is summarized, and probes into the using value of additive.Document " research to pig feed anti-mold effect of the Fructus Jujubae flavouring agent " is mentioned
The pollution of grain, feedstuff is seen everywhere by mycete.Mycete, during growth metabolism, breeding, decomposes complicated having in feedstuff
Machine thing, output toxic metabolic products, mycete is the most a large amount of nutrients consumed in feedstuff in growth course, cause feed quality and battalion
Support the decline being worth.The color of feedstuff of going mouldy and taste are all varied from, and palatability declines, poultry anorexia.The taste that pig is liked
For sweet, sour, fresh.Red date nutrient enriches, and containing abundant nutrient substance and various trace elements, also has anti-oxidation characteristics, and
Antioxidant typically can play anti-mold effect very.The present invention adds Fructus Jujubae can meet pig to sour-sweet hobby on local flavor,
Also there is certain anti-mold effect as antioxidant.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of immunity of organisms pig feed that improves adds
Agent.
The present invention is achieved by the following technical solutions:
A kind of raising immunity of organisms pig feed additive, is prepared by the raw materials in: Fructus Jujubae 40-45, Fructus Hordei Germinatus 20-
30, Lentinus Edodes 10-13, Semen Castaneae 20-25, Fructus Citri Limoniae juice 5-6, corn starch 7-9, Bulbus Allii 10-13, grape skin 30-40, Radix Glycyrrhizae 4-5,
Cellulase, xylanase, yeast, water are appropriate.
According to improving immunity of organisms pig feed additive, specifically comprising the following steps that of preparation method described in claims 1
(1) baking 1-2 hour it is placed in the baking oven in 90-95 DEG C after being cleaned by Fructus Jujubae, suitableeer by adding after Radix Glycyrrhizae micronizing
Amount water slow fire boiling 30-40 minute, filters sediment, grinds to form juice, microwave treatment 5-10 minute after mixing with above-mentioned Fructus Jujubae, obtain red
Fructus Jujubae juice；
(2) by Fructus Hordei Germinatus pulverize after add 3-5 times of water be heated to 60-70 DEG C, isothermal holding 40-50 minute, after heated and boiled with
The Fructus Jujubae juice mix homogeneously of step 1, sealing and fermenting 30-34 hour, obtain fermentation materials；
(3) Bulbus Allii is put into pulverizer is processed into pasty state, Bulbus Allii is stuck with paste and puts into baking oven, dry with warm fire, under the conditions of 60-65 DEG C
Bake 6-8 hour, obtain Bulbus Allii powder；
(4) separate supernatant and precipitation material after being centrifuged the fermentation materials of step 2 processing, then supernatant is heated to
30-40 DEG C, put into the Bulbus Allii powder of step 3, seal and soak 6-7 hour, obtain mixed material；
(5) under the conditions of grape skin and cellulase, xylanase being blended in 50 DEG C, constant temperature processes 70-72 hour, adds
Fermentation process 90-96 hour under the conditions of 30-35 DEG C of yeast, obtains Pericarpium Vitis viniferae and processes material；
(6) Lentinus Edodes, Semen Castaneae are added in suitable quantity of water after heated and boiled, separate Lentinus Edodes and Semen Castaneae, then the limit that stir-fried by Semen Castaneae limit slow fire
It is spilled into Fructus Citri Limoniae juice, stirs, obtain Fructus Citri Limoniae Semen Castaneae material；
(7) Lentinus Edodes of step 6 being added suitable quantity of water and grind to form juice, then mix homogeneously with corn starch, heating carries out gelatinizing process,
Again with step 4 precipitation material, mixed material, step 5 Pericarpium Vitis viniferae process material, the Fructus Citri Limoniae Semen Castaneae material of step 6 and other
Residual components mix homogeneously, dries, pelletize,.
The invention have the advantage that in grape skin containing more fibrous matter, can cause supporting quickly through the gastrointestinal of pig
The absorption rate divided reduces, and therefore can reduce food utilization efficiency.The compound enzyme of cellulase and xylanase composition is not only
Coarse-fibred content can be reduced, moreover it is possible to eliminate Antioxidative Factors, be effectively improved the palatability of feedstuff and the nutritive value of feedstuff, right
The growth of pig also has bigger facilitation.After enzymolysis, produced sugar can be used for saccharomycetic growth, is possible not only to improve
The quality of forage protein, moreover it is possible to produce fragrance matter, promotes the appetite of pig.Material can improve gastrointestinal tract after yeast fermentation
Interior microbial activities, thus change feed nutrient and flow to, make breeding performonce fo animals, feed intake, increasing quality etc. be improved.Fructus Jujubae
Main aroma need could preferably bring into play under certain temperature conditions.Distinctive in order to increase Fructus Jujubae in feedstuff
Fructus Jujubae fragrance taste, needs to toast Fructus Jujubae.Carrying out beerwort be incubated saccharifying process to make breaks down proteins is solubility
Little molecule.Antibacterial, the bactericidal action strong by having wide spectrum after the process of Bulbus Allii, can promote that pig grows, and improves production performance,
Improve animal products quality.It is high that the present invention can improve efficiency of feed utilization, is effectively improved immunity of organisms, it is achieved body quick
Weightening finish, shortens marketing time, increases economic efficiency.
Detailed description of the invention
A kind of raising immunity of organisms pig feed additive, is prepared by the raw materials in: Fructus Jujubae 40, Fructus Hordei Germinatus
20, Lentinus Edodes 10, Semen Castaneae 20, Fructus Citri Limoniae juice 5, corn starch 7, Bulbus Allii 10, grape skin 30, Radix Glycyrrhizae 4, cellulase, xylanase,
Yeast, water are appropriate.
According to improving immunity of organisms pig feed additive, specifically comprising the following steps that of preparation method described in claims 1
(1) it is placed in the baking oven in 90 DEG C baking 1 hour after being cleaned by Fructus Jujubae, then adds the appropriate hydrology by after Radix Glycyrrhizae micronizing
Fire decocts 30 minutes, filters sediment, grinds to form juice, microwave treatment 5 minutes, obtain Fructus Jujubae juice after mixing with above-mentioned Fructus Jujubae；
(2) add 3 times of water after being pulverized by Fructus Hordei Germinatus and be heated to 60 DEG C, isothermal holding 40 minutes, red with step 1 after heated and boiled
Fructus Jujubae juice mix homogeneously, sealing and fermenting 30 hours, obtain fermentation materials；
(3) Bulbus Allii is put into pulverizer is processed into pasty state, Bulbus Allii is stuck with paste and puts into baking oven, dry with warm fire, dry under the conditions of 60 DEG C
Make 6 hours, obtain Bulbus Allii powder；
(4) separate supernatant and precipitation material after being centrifuged the fermentation materials of step 2 processing, then supernatant is heated to 30
DEG C, put into the Bulbus Allii powder of step 3, seal and soak 6 hours, obtain mixed material；
(5) under the conditions of grape skin and cellulase, xylanase being blended in 50 DEG C, constant temperature processes 70 hours, adds yeast
Fermentation process 90 hours under the conditions of bacterium 30 DEG C, obtains Pericarpium Vitis viniferae and processes material；
(6) Lentinus Edodes, Semen Castaneae are added in suitable quantity of water after heated and boiled, separate Lentinus Edodes and Semen Castaneae, then the limit that stir-fried by Semen Castaneae limit slow fire
It is spilled into Fructus Citri Limoniae juice, stirs, obtain Fructus Citri Limoniae Semen Castaneae material；
(7) Lentinus Edodes of step 6 being added suitable quantity of water and grind to form juice, then mix homogeneously with corn starch, heating carries out gelatinizing process,
Again with step 4 precipitation material, mixed material, step 5 Pericarpium Vitis viniferae process material, the Fructus Citri Limoniae Semen Castaneae material of step 6 and other
Residual components mix homogeneously, dries, pelletize,.
In order to further illustrate the using value of the present invention, implement people by 200 pigs according to age in days, body weight, health status,
Pig is equally divided into experimental group and matched group two groups by the principle that sex ratio is identical, and experimental group is fed and added additive of the present invention
Pig feed, matched group hello tradition pig feed, experimental period is 3 months, and result of the test is: feed intake improves 9%, and sick rate reduces
16%, feedstuff-meat ratio reduces by 8%, and rate of body weight gain improves 17%, and aquaculture cost reduces by 24%, and test group Meat is tenderer, has Carnis Sus domestica
Fragrance, without bad smell.
Claims (2)
1. one kind is improved immunity of organisms pig feed additive, it is characterised in that be prepared by the raw materials in: Fructus Jujubae
40-45, Fructus Hordei Germinatus 20-30, Lentinus Edodes 10-13, Semen Castaneae 20-25, Fructus Citri Limoniae juice 5-6, corn starch 7-9, Bulbus Allii 10-13, Pericarpium Vitis viniferae
Slag 30-40, Radix Glycyrrhizae 4-5, cellulase, xylanase, yeast, water are appropriate.
2. according to improving immunity of organisms pig feed additive described in claims 1, it is characterised in that preparation method concrete
Step is as follows:
(1) baking 1-2 hour it is placed in the baking oven in 90-95 DEG C after being cleaned by Fructus Jujubae, suitableeer by adding after Radix Glycyrrhizae micronizing
Amount water slow fire boiling 30-40 minute, filters sediment, grinds to form juice, microwave treatment 5-10 minute after mixing with above-mentioned Fructus Jujubae, obtain red
Fructus Jujubae juice；
(2) by Fructus Hordei Germinatus pulverize after add 3-5 times of water be heated to 60-70 DEG C, isothermal holding 40-50 minute, after heated and boiled with
The Fructus Jujubae juice mix homogeneously of step 1, sealing and fermenting 30-34 hour, obtain fermentation materials；
(3) Bulbus Allii is put into pulverizer is processed into pasty state, Bulbus Allii is stuck with paste and puts into baking oven, dry with warm fire, under the conditions of 60-65 DEG C
Bake 6-8 hour, obtain Bulbus Allii powder；
(4) separate supernatant and precipitation material after being centrifuged the fermentation materials of step 2 processing, then supernatant is heated to
30-40 DEG C, put into the Bulbus Allii powder of step 3, seal and soak 6-7 hour, obtain mixed material；
(5) under the conditions of grape skin and cellulase, xylanase being blended in 50 DEG C, constant temperature processes 70-72 hour, adds
Fermentation process 90-96 hour under the conditions of 30-35 DEG C of yeast, obtains Pericarpium Vitis viniferae and processes material；
(6) Lentinus Edodes, Semen Castaneae are added in suitable quantity of water after heated and boiled, separate Lentinus Edodes and Semen Castaneae, then the limit that stir-fried by Semen Castaneae limit slow fire
It is spilled into Fructus Citri Limoniae juice, stirs, obtain Fructus Citri Limoniae Semen Castaneae material；
(7) Lentinus Edodes of step 6 being added suitable quantity of water and grind to form juice, then mix homogeneously with corn starch, heating carries out gelatinizing process,
Again with step 4 precipitation material, mixed material, step 5 Pericarpium Vitis viniferae process material, the Fructus Citri Limoniae Semen Castaneae material of step 6 and other
Residual components mix homogeneously, dries, pelletize,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610455951.7A CN106107111A (en) | 2016-06-22 | 2016-06-22 | A kind of raising immunity of organisms pig feed additive |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610455951.7A CN106107111A (en) | 2016-06-22 | 2016-06-22 | A kind of raising immunity of organisms pig feed additive |
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| CN106107111A true CN106107111A (en) | 2016-11-16 |
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| CN201610455951.7A Withdrawn CN106107111A (en) | 2016-06-22 | 2016-06-22 | A kind of raising immunity of organisms pig feed additive |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509448A (en) * | 2016-12-22 | 2017-03-22 | 凤台县正祥农业科技发展有限公司 | Vanilla flavor mushroom flavoring agent for pigs |
| CN106616800A (en) * | 2016-12-22 | 2017-05-10 | 凤台县正祥农业科技发展有限公司 | Baked spinach-containing mushroom flavoring agent for pigs |
| CN106616801A (en) * | 2016-12-22 | 2017-05-10 | 凤台县正祥农业科技发展有限公司 | Pig mushroom flavoring agent prepared by pachyrhizus saccharification liquid |
| CN106616799A (en) * | 2016-12-21 | 2017-05-10 | 铜陵绿生牧业有限责任公司 | Silkworm and pupae polypeptide flavoring agent for pigs |
| CN106689744A (en) * | 2016-12-22 | 2017-05-24 | 凤台县正祥农业科技发展有限公司 | Pig shiitake flavoring agent prepared from fermented Premna microphylla |
| CN106689686A (en) * | 2016-12-21 | 2017-05-24 | 铜陵绿生牧业有限责任公司 | Porcine flavor enhancer prepared from dually-enzymolyzed green wheat kernel juice |
| CN106689745A (en) * | 2016-12-22 | 2017-05-24 | 凤台县正祥农业科技发展有限公司 | Flavoring agent prepared through fermentation of Chinese pennisetum for pigs |
| CN106721295A (en) * | 2016-12-21 | 2017-05-31 | 铜陵绿生牧业有限责任公司 | A kind of candied leaf of Moringa prepares pig flavoring agent |
| CN106721298A (en) * | 2016-12-22 | 2017-05-31 | 凤台县正祥农业科技发展有限公司 | A kind of ultrasonication gumbo prepares pig mushroom flavor enhancement |
| CN106721296A (en) * | 2016-12-22 | 2017-05-31 | 凤台县正祥农业科技发展有限公司 | A kind of phellinus liteus extract prepares pig flavoring agent |
| CN106719411A (en) * | 2016-12-21 | 2017-05-31 | 叶宗耀 | Piglet feeding method and its feed producing method after one kind wean |
| CN106721297A (en) * | 2016-12-22 | 2017-05-31 | 凤台县正祥农业科技发展有限公司 | A kind of delicate fragrance mint type pig mushroom flavor enhancement |
| CN106798121A (en) * | 2016-12-22 | 2017-06-06 | 凤台县正祥农业科技发展有限公司 | One kind addition konjaku micropowder prepares pig mushroom flavor enhancement |
| CN106804934A (en) * | 2016-12-22 | 2017-06-09 | 凤台县正祥农业科技发展有限公司 | One kind fermentation indicalamus leaf prepares pig mushroom flavor enhancement |
| CN106819455A (en) * | 2016-12-21 | 2017-06-13 | 铜陵绿生牧业有限责任公司 | A kind of Ampelopsis grossedentata extrat prepares pig flavoring agent |
| CN106819453A (en) * | 2016-12-21 | 2017-06-13 | 铜陵绿生牧业有限责任公司 | A kind of compound pulp prepares pig flavoring agent |
| CN106819454A (en) * | 2016-12-21 | 2017-06-13 | 铜陵绿生牧业有限责任公司 | A kind of toadstool ferment milk prepares pig flavoring agent |
| CN106819394A (en) * | 2017-01-11 | 2017-06-13 | 江苏富海生物科技有限公司 | A kind of yeast fermented feed of root of large-flowered skullcap slag and garlic residue and preparation method thereof |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721295A (en) * | 2016-12-21 | 2017-05-31 | 铜陵绿生牧业有限责任公司 | A kind of candied leaf of Moringa prepares pig flavoring agent |
| CN106819454A (en) * | 2016-12-21 | 2017-06-13 | 铜陵绿生牧业有限责任公司 | A kind of toadstool ferment milk prepares pig flavoring agent |
| CN106819453A (en) * | 2016-12-21 | 2017-06-13 | 铜陵绿生牧业有限责任公司 | A kind of compound pulp prepares pig flavoring agent |
| CN106616799A (en) * | 2016-12-21 | 2017-05-10 | 铜陵绿生牧业有限责任公司 | Silkworm and pupae polypeptide flavoring agent for pigs |
| CN106819455A (en) * | 2016-12-21 | 2017-06-13 | 铜陵绿生牧业有限责任公司 | A kind of Ampelopsis grossedentata extrat prepares pig flavoring agent |
| CN106689686A (en) * | 2016-12-21 | 2017-05-24 | 铜陵绿生牧业有限责任公司 | Porcine flavor enhancer prepared from dually-enzymolyzed green wheat kernel juice |
| CN106719411A (en) * | 2016-12-21 | 2017-05-31 | 叶宗耀 | Piglet feeding method and its feed producing method after one kind wean |
| CN106721298A (en) * | 2016-12-22 | 2017-05-31 | 凤台县正祥农业科技发展有限公司 | A kind of ultrasonication gumbo prepares pig mushroom flavor enhancement |
| CN106509448A (en) * | 2016-12-22 | 2017-03-22 | 凤台县正祥农业科技发展有限公司 | Vanilla flavor mushroom flavoring agent for pigs |
| CN106721296A (en) * | 2016-12-22 | 2017-05-31 | 凤台县正祥农业科技发展有限公司 | A kind of phellinus liteus extract prepares pig flavoring agent |
| CN106689745A (en) * | 2016-12-22 | 2017-05-24 | 凤台县正祥农业科技发展有限公司 | Flavoring agent prepared through fermentation of Chinese pennisetum for pigs |
| CN106721297A (en) * | 2016-12-22 | 2017-05-31 | 凤台县正祥农业科技发展有限公司 | A kind of delicate fragrance mint type pig mushroom flavor enhancement |
| CN106798121A (en) * | 2016-12-22 | 2017-06-06 | 凤台县正祥农业科技发展有限公司 | One kind addition konjaku micropowder prepares pig mushroom flavor enhancement |
| CN106804934A (en) * | 2016-12-22 | 2017-06-09 | 凤台县正祥农业科技发展有限公司 | One kind fermentation indicalamus leaf prepares pig mushroom flavor enhancement |
| CN106689744A (en) * | 2016-12-22 | 2017-05-24 | 凤台县正祥农业科技发展有限公司 | Pig shiitake flavoring agent prepared from fermented Premna microphylla |
| CN106616801A (en) * | 2016-12-22 | 2017-05-10 | 凤台县正祥农业科技发展有限公司 | Pig mushroom flavoring agent prepared by pachyrhizus saccharification liquid |
| CN106616800A (en) * | 2016-12-22 | 2017-05-10 | 凤台县正祥农业科技发展有限公司 | Baked spinach-containing mushroom flavoring agent for pigs |
| CN106819394A (en) * | 2017-01-11 | 2017-06-13 | 江苏富海生物科技有限公司 | A kind of yeast fermented feed of root of large-flowered skullcap slag and garlic residue and preparation method thereof |
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Application publication date: 20161116 |