CN114468136A - Lick brick prepared from plant salt - Google Patents
Lick brick prepared from plant salt Download PDFInfo
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- CN114468136A CN114468136A CN202210144724.8A CN202210144724A CN114468136A CN 114468136 A CN114468136 A CN 114468136A CN 202210144724 A CN202210144724 A CN 202210144724A CN 114468136 A CN114468136 A CN 114468136A
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- plant salt
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- lick brick
- hydrochloric acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/40—Mineral licks, e.g. salt blocks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- 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
- A23K10/33—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from molasses
-
- 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
- A23K20/189—Enzymes
-
- 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
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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 relates to the field of livestock raising, in particular to a lick brick prepared from plant salt, which is prepared by uniformly mixing 20-25 parts of plant salt and 1-1.5 parts of molasses and pressing the mixture to obtain the lick brick; the preparation method of the plant salt comprises the following steps: cutting fresh stems and leaves of Suaeda salsa and Spartina alterniflora planted on coastal mudflat, ultrasonically cleaning, processing by using a colloid mill to obtain suspension, adding an enzyme solution, stirring, adding hydrochloric acid, performing microwave treatment, adjusting the pH of the obtained liquid to be neutral by using NaOH, filtering, removing heavy metals from the filtrate, and performing spray drying to obtain the plant salt. The licking brick can provide salt and simultaneously supplement polysaccharide, flavonoid substances and the like required by livestock, thereby improving the meat quality.
Description
Technical Field
The invention belongs to the field of animal husbandry, and particularly relates to a licking brick prepared from plant salt.
Background
Suaeda salsa, spartina alterniflora and other plants in saline-alkali soil are rich in flavonoids, phenols, fatty acids, vitamins, polysaccharides, terpenoids, fat-soluble components and the like, but are difficult to be directly fed as feed due to roughness and poor palatability.
The supplementary feeding licking brick can obviously improve the health condition of cattle and sheep, accelerate the growth speed and improve the economic benefit, and the prior licking brick is generally pressed by salt and is difficult to supplement polysaccharide, flavonoid substances and the like required by livestock.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the licking brick prepared from the plant salt, which can supplement polysaccharide, flavonoid and the like required by livestock while providing the salt, thereby improving the meat quality.
In order to realize the purpose of the invention, the technical scheme adopted by the invention is as follows:
a lick brick prepared from plant salt is characterized in that 20-25 parts of plant salt and 1-1.5 parts of molasses are uniformly mixed and pressed to obtain the lick brick;
the preparation method of the plant salt comprises the following steps: cutting fresh stems and leaves of Suaeda salsa and Spartina alterniflora planted on coastal mudflat, ultrasonically cleaning, processing by using a colloid mill to obtain suspension, adding an enzyme solution, stirring, adding hydrochloric acid, performing microwave treatment, adjusting the pH of the obtained liquid to be neutral by using NaOH, filtering, removing heavy metals from the filtrate, and performing spray drying to obtain the plant salt.
Furthermore, the mass ratio of the suaeda salsa to the spartina alterniflora is 7-9: 2-3.
Further, the treatment time of the colloid mill is 50-60 minutes, and the grinding rotating speed of the colloid mill is 2200-2500 rpm; the grinding tooth clearance of the colloid mill is 0.1-0.2mm, and the grinding times are 1-3 times.
Furthermore, the temperature of the microwave treatment is 50-60 ℃, the power is 600-800W, and the microwave treatment time is 2-2.5 h.
Further, the enzyme solution comprises cellulase, protease and pectinase, wherein the ratio of the cellulase to the protease to the pectinase is 5: 2: 3.
Furthermore, the volume ratio of the mixed solution to hydrochloric acid is 60-70: 1, and the hydrochloric acid is 1% dilute hydrochloric acid.
Further, the enzyme solution treatment time is 3-4 h.
Further, the ultrasonic cleaning time is 8-10 min.
Further, chitosan is adopted for removing heavy metals.
Further, the chitosan accounts for 0.1-0.15% of the filtrate.
Compared with the prior art, the application has the following beneficial effects:
the plants such as the suaeda salsa in the saline-alkali land are rich in flavonoids, phenols, fatty acids, vitamins, polysaccharides, terpenoids, fat-soluble components and the like, the mineral content in the suaeda salsa is rich, the calcium, magnesium, zinc, iron and nickel contents are rich, the selenium content is increased by more than 10 times compared with that of common foods, and the suaeda salsa has a good nutritional effect on livestock.
Spartina alterniflora is a typical halophyte, highly resistant to salt stress, and is usually grown in intertidal zones of coastal beaches such as estuaries, bays and the like, and on beaches affected by tidal tide, and forms dense single-species communities. Spartina alterniflora was introduced into China in 1979, aiming at making up for the shortages of short plant, low yield, inconvenience in harvesting and the like of the previously introduced Spartina alterniflora. At present, however, the spartina alterniflora has been listed in the most dangerous 100 invasive species lists in the world, almost no natural enemies exist, the spartina alterniflora is difficult to remove, the spartina alterniflora is rich in biological active substances such as flavone, saponin, polysaccharide and the like, and essential trace elements such as zinc, selenium and the like and mineral substances, but the spartina alterniflora is coarse in texture and poor in palatability, so that few reports of being used as feed at home and abroad are available, and the spartina alterniflora is difficult to use.
Numerous studies have shown that polysaccharides possess a complex and diverse range of biological activities and functions, while most of the effects are mostly related to the immune system. The plant active polysaccharide has the functions of reducing blood sugar, having immunity, resisting tumor, resisting aging, resisting inflammation and the like, and the method does not adopt means such as high-temperature carbonization and the like to extract plant salt, thereby effectively improving the potential extraction yield of the polysaccharide on the basis of ensuring the extraction efficiency of the plant salt. The polysaccharide is a hydrophilic macromolecule, has the difference with the microwave absorption capacity of other lipophilic substances in a microwave field, and can accelerate the dissolution of the polysaccharide component in the material by the solvent by utilizing the heating effect of the microwave energy, thereby improving the extraction efficiency and having better selectivity. The microwave-assisted method can shorten extraction time, promote dissolution of effective substances, and remarkably improve extraction efficiency. The invention combines enzyme treatment and microwave treatment, and remarkably improves the extraction rate of polysaccharide in plant salt.
The licking brick is prepared by adopting the plant salt for the first time, so that the problem that the Suaeda salsa and Spartina alterniflora are poor in palatability when directly used as feed is solved, and compared with the licking brick prepared by common salt, the licking brick can effectively utilize mineral elements, flavone, polysaccharide and other antibacterial probiotic substances in the plant salt, so that the effects of improving the meat quality and the like are achieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the embodiments of the present invention will be described below.
Example 1
The licking brick is prepared from the following raw materials, by weight, 20-25 parts of plant salt and 1-1.5 parts of molasses.
The preparation method of the plant salt comprises the following steps: cutting fresh stems and leaves of suaeda salsa and spartina alterniflora planted on coastal mudflats, wherein the mass ratio of the suaeda salsa to the spartina alterniflora is 7-9: 2-3, ultrasonically cleaning for 8-10 min, treating with a colloid mill to obtain suspension, adding an enzyme solution, stirring for 3-4 h, adding hydrochloric acid, performing microwave treatment for 2-2.5 h, adjusting the pH of the obtained liquid to 7 with NaOH, filtering, taking filtrate, adding 0.1-0.15% of chitosan in volume multiple to remove heavy metals, and performing spray drying to obtain the plant salt.
And (3) uniformly mixing the plant salt and the molasses, and pressing to obtain the lick brick.
The processing time of the colloid mill is 50-60 minutes, and the grinding rotating speed of the colloid mill is 2200-; the grinding tooth clearance of the colloid mill is 0.1-0.2mm, and the grinding times are 1-3 times;
the microwave treatment temperature is 50-60 ℃, the power is 600-800W, and the microwave treatment time is 2-2.5 h;
the enzyme solution comprises cellulase, protease and pectinase, and the ratio of the cellulase to the protease to the pectinase is 5: 2: 3.
The volume ratio of the mixed solution to the hydrochloric acid is 60-70: 1, and the hydrochloric acid is 1% dilute hydrochloric acid.
Selecting 3-month-old healthy rams which are similar in weight, genetic background and body condition and healthy and have no diseases, dividing the rams into 2 groups according to a random design grouping method, wherein the 2 groups are respectively a control group and a test group, the two groups of basic feed consist of the same nutritional level, the test group supplements and feeds the licking brick disclosed by the invention for free licking, the control group adopts salt and molasses to press the licking brick for free licking, and the proportion of the salt and the molasses is the same as that of plant salt and the molasses in the test group; after 3 months of the test period and 3 months, slaughtering and measuring meat quality related indexes, the results are shown in the following table:
the data show that the licking brick can effectively improve the meat quality and improve the commercial performance of meat products.
Example 2
The licking brick is prepared from the following raw materials, by weight, 20-25 parts of plant salt and 1-1.5 parts of molasses.
The preparation method of the plant salt comprises the following steps: cutting fresh stems and leaves of suaeda salsa and spartina alterniflora planted on coastal mudflats, wherein the mass ratio of the suaeda salsa to the spartina alterniflora is 7-9: 2-3, ultrasonically cleaning for 8-10 min, treating the mixture by using a colloid mill to obtain suspension, adding an enzyme solution, stirring for 3-4 h, adding hydrochloric acid, adjusting the pH of the obtained liquid to 7 by using NaOH, filtering, adding 0.1-0.15% of chitosan in volume multiple into the obtained filtrate to remove heavy metals, and performing spray drying to obtain the plant salt.
And (3) uniformly mixing the plant salt and the molasses, and pressing to obtain the lick brick.
The processing time of the colloid mill is 50-60 minutes, and the grinding rotating speed of the colloid mill is 2200-; the grinding tooth clearance of the colloid mill is 0.1-0.2mm, and the grinding times are 1-3 times;
the enzyme solution comprises cellulase, protease and pectinase, and the ratio of the cellulase to the protease to the pectinase is 5: 2: 3.
The volume ratio of the mixed solution to the hydrochloric acid is 60-70: 1, and the hydrochloric acid is 1% dilute hydrochloric acid.
Selecting healthy rams of 3 months old with similar weight, similar genetic background and body condition and no diseases for body health, dividing the healthy rams into 2 groups according to a random design grouping method, wherein the 2 groups are respectively a control group and a test group, the two groups of basic feed have consistent composition and nutrition level, the test group supplements and feeds the licking brick disclosed by the invention for free licking, the control group adopts salt and molasses to press the licking brick for free licking, and the proportion of the salt and the molasses is the same as that of plant salt and the molasses in the test group; after 3 months of the test period and 3 months, slaughtering and measuring meat quality related indexes, the results are shown in the following table:
the data show that the extraction efficiency can be enhanced by adding the mixture after the enzyme treatment into the acid liquor and adopting microwave treatment, and the lick brick prepared by the method can effectively improve the meat quality and improve the commercial performance of meat products.
Example 3
The licking brick is prepared from the following raw materials, by weight, 20-25 parts of plant salt and 1-1.5 parts of molasses.
The preparation method of the plant salt comprises the following steps: cutting fresh stems and leaves of suaeda salsa and spartina alterniflora planted on coastal mudflats, carrying out ultrasonic cleaning for 8-10 min to obtain suspension, adding an enzyme solution, stirring for 3-4 h, carrying out microwave treatment for 2-2.5 h, filtering, taking filtrate, adding 0.1-0.15% volume multiple of chitosan to remove heavy metals, and carrying out spray drying to obtain the plant salt, wherein the mass ratio of the suaeda salsa to the spartina alterniflora is 7-9: 2-3.
And (3) uniformly mixing the plant salt and the molasses, and pressing to obtain the lick brick.
The processing time of the colloid mill is 50-60 minutes, and the grinding rotating speed of the colloid mill is 2200-; the grinding tooth clearance of the colloid mill is 0.1-0.2mm, and the grinding times are 1-3 times;
the microwave treatment temperature is 50-60 ℃, the power is 600-800W, and the microwave treatment time is 2-2.5 h;
the enzyme solution comprises cellulase, protease and pectinase, and the ratio of the cellulase to the protease to the pectinase is 5: 2: 3.
Selecting healthy rams of 3 months old with similar weight, similar genetic background and body condition and no diseases for body health, dividing the healthy rams into 2 groups according to a random design grouping method, wherein the 2 groups are respectively a control group and a test group, the two groups of basic feed have consistent composition and nutrition level, the test group supplements and feeds the licking brick disclosed by the invention for free licking, the control group adopts salt and molasses to press the licking brick for free licking, and the proportion of the salt and the molasses is the same as that of plant salt and the molasses in the test group; after 3 months of the test period and 3 months, slaughtering and measuring meat quality related indexes, the results are shown in the following table:
the data show that the mixture after enzyme treatment is added into the acid liquor to be treated by microwaves, the acid liquor can enable the extract to be good in dissolution effect, and the lick brick prepared by the method can effectively improve the meat quality and the commercial performance of meat products.
Example 4
The licking brick is prepared from the following raw materials, by weight, 20-25 parts of plant salt and 1-1.5 parts of molasses.
The preparation method of the plant salt comprises the following steps: cutting fresh stems and leaves of suaeda salsa and spartina alterniflora planted on coastal mudflats, wherein the mass ratio of the suaeda salsa to the spartina alterniflora is 7-9: 2-3, ultrasonically cleaning for 8-10 min, adding an enzyme solution, stirring for 3-4 h, adding hydrochloric acid, performing microwave treatment for 2-2.5 h, adjusting the pH of the obtained liquid to 7 by adopting NaOH, filtering, adding chitosan with the volume multiple of 0.1-0.15% into the filtrate, removing heavy metals, and performing spray drying to obtain the plant salt.
And (3) uniformly mixing the plant salt and the molasses, and pressing to obtain the lick brick.
The microwave treatment temperature is 50-60 ℃, the power is 600-800W, and the microwave treatment time is 2-2.5 h;
the enzyme solution comprises cellulase, protease and pectinase, and the ratio of the cellulase to the protease to the pectinase is 5: 2: 3.
The volume ratio of the mixed solution to the hydrochloric acid is 60-70: 1, and the hydrochloric acid is 1% dilute hydrochloric acid.
Selecting healthy rams of 3 months old with similar weight, similar genetic background and body condition and no diseases for body health, dividing the healthy rams into 2 groups according to a random design grouping method, wherein the 2 groups are respectively a control group and a test group, the two groups of basic feed have consistent composition and nutrition level, the test group supplements and feeds the licking brick disclosed by the invention for free licking, the control group adopts salt and molasses to press the licking brick for free licking, and the proportion of the salt and the molasses is the same as that of plant salt and the molasses in the test group; after 3 months of the test period and 3 months, slaughtering and measuring meat quality related indexes, the results are shown in the following table:
the data show that the extraction efficiency can be effectively improved by grinding the plant stems and leaves by using a colloid mill, and the licking brick prepared by the method can improve the quality of meat and the commercial performance of meat products.
Example 5
The licking brick is prepared from the following raw materials, by weight, 20-25 parts of plant salt and 1-1.5 parts of molasses.
The preparation method of the plant salt comprises the following steps: cutting fresh stems and leaves of suaeda salsa and spartina alterniflora planted on coastal mudflats, wherein the mass ratio of the suaeda salsa to the spartina alterniflora is 7-9: 2-3, ultrasonically cleaning for 8-10 min, treating the mixture by using a colloid mill to obtain suspension, adding hydrochloric acid, performing microwave treatment for 2-2.5 h, adjusting the pH of the obtained liquid to 7 by using NaOH, filtering, adding 0.1-0.15% of chitosan in volume multiple into the filtrate to remove heavy metals, and performing spray drying to obtain the plant salt.
And (3) uniformly mixing the plant salt and the molasses, and pressing to obtain the lick brick.
The processing time of the colloid mill is 50-60 minutes, and the grinding rotating speed of the colloid mill is 2200-; the grinding tooth clearance of the colloid mill is 0.1-0.2mm, and the grinding times are 1-3 times;
the microwave treatment temperature is 50-60 ℃, the power is 600-800W, and the microwave treatment time is 2-2.5 h;
the volume ratio of the mixed solution to the hydrochloric acid is 60-70: 1, and the hydrochloric acid is 1% dilute hydrochloric acid.
Selecting healthy rams of 3 months old with similar weight, similar genetic background and body condition and no diseases for body health, dividing the healthy rams into 2 groups according to a random design grouping method, wherein the 2 groups are respectively a control group and a test group, the two groups of basic feed have consistent composition and nutrition level, the test group supplements and feeds the licking brick disclosed by the invention for free licking, the control group adopts salt and molasses to press the licking brick for free licking, and the proportion of the salt and the molasses is the same as that of plant salt and the molasses in the test group; after 3 months of the test period and 3 months, slaughtering and measuring meat quality related indexes, the results are shown in the following table:
the data show that the extraction rate can be improved by treating the plant tissues ground by the colloid mill with enzyme, and the lick brick prepared by the method can effectively improve the meat quality and improve the commercial performance of meat products.
Claims (10)
1. A lick brick prepared from plant salt is characterized in that 20-25 parts of plant salt and 1-1.5 parts of molasses are uniformly mixed and pressed to obtain the lick brick;
the preparation method of the plant salt comprises the following steps: cutting fresh stems and leaves of Suaeda salsa and Spartina alterniflora planted on coastal mudflat, ultrasonically cleaning, processing by using a colloid mill to obtain suspension, adding an enzyme solution, stirring, adding hydrochloric acid, performing microwave treatment, adjusting the pH of the obtained liquid to be neutral by using NaOH, filtering, removing heavy metals from the filtrate, and performing spray drying to obtain the plant salt.
2. The lick brick prepared by adopting the plant salt according to claim 1, wherein the mass ratio of the suaeda salsa to the spartina alterniflora is 7-9: 2-3.
3. The lick brick prepared by the plant salt as claimed in claim 1, wherein the time of the colloid mill treatment is 50-60 minutes, and the grinding speed of the colloid mill is 2200-2500 rpm; the grinding tooth clearance of the colloid mill is 0.1-0.2mm, and the grinding times are 1-3 times.
4. The lick brick prepared from the plant salt according to claim 1, wherein the microwave treatment temperature is 50-60 ℃, the power is 600-800W, and the microwave treatment time is 2-2.5 h.
5. The lick brick prepared by using plant salt according to claim 1, wherein the enzyme solution comprises cellulase, protease and pectinase, and the ratio of the cellulase, protease and pectinase is 5: 2: 3.
6. The lick brick prepared from the plant salt according to claim 1, wherein the volume ratio of the mixed solution to the hydrochloric acid is 60-70: 1, and the hydrochloric acid is 1% diluted hydrochloric acid.
7. The lick brick prepared by adopting the plant salt according to claim 1, wherein the enzyme solution treatment time is 3-4 h.
8. The lick brick prepared by adopting the plant salt according to claim 1, wherein the ultrasonic cleaning time is 8-10 min.
9. The lick block prepared by using plant salt according to claim 1, wherein the heavy metal removal agent is chitosan.
10. The lick block prepared by using the plant salt according to claim 9, wherein the chitosan accounts for 0.1-0.15% of the filtrate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210144724.8A CN114468136A (en) | 2022-02-10 | 2022-02-10 | Lick brick prepared from plant salt |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210144724.8A CN114468136A (en) | 2022-02-10 | 2022-02-10 | Lick brick prepared from plant salt |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115836723A (en) * | 2022-11-15 | 2023-03-24 | 鲁东大学 | Method for extracting spartina alterniflora plant salt |
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| WO2002065850A1 (en) * | 2001-02-22 | 2002-08-29 | Zhen Tang | A feed additive of nonprotein nitrogen |
| WO2004021801A1 (en) * | 2002-09-06 | 2004-03-18 | Joe Orton | Animal supplement lick blocks |
| CN103947908A (en) * | 2014-05-21 | 2014-07-30 | 邵素英 | Preparation method of anti-oxidation and anti-pollution multi-nutrient block for dairy cows |
| CN112890028A (en) * | 2021-02-08 | 2021-06-04 | 中国科学院东北地理与农业生态研究所 | Compound mineral salt licking brick for pine and tender grass field hay season grazing sheep |
| CN112998144A (en) * | 2021-04-11 | 2021-06-22 | 江苏沿海地区农业科学研究所 | Plant-derived nutrient licking brick |
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2022
- 2022-02-10 CN CN202210144724.8A patent/CN114468136A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002065850A1 (en) * | 2001-02-22 | 2002-08-29 | Zhen Tang | A feed additive of nonprotein nitrogen |
| WO2004021801A1 (en) * | 2002-09-06 | 2004-03-18 | Joe Orton | Animal supplement lick blocks |
| CN103947908A (en) * | 2014-05-21 | 2014-07-30 | 邵素英 | Preparation method of anti-oxidation and anti-pollution multi-nutrient block for dairy cows |
| CN112890028A (en) * | 2021-02-08 | 2021-06-04 | 中国科学院东北地理与农业生态研究所 | Compound mineral salt licking brick for pine and tender grass field hay season grazing sheep |
| CN112998144A (en) * | 2021-04-11 | 2021-06-22 | 江苏沿海地区农业科学研究所 | Plant-derived nutrient licking brick |
Non-Patent Citations (1)
| Title |
|---|
| 杨富亿等: "《盐碱地区养鱼技术》", 金盾出版社, pages: 224 - 225 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115836723A (en) * | 2022-11-15 | 2023-03-24 | 鲁东大学 | Method for extracting spartina alterniflora plant salt |
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