KR101234268B1 - Feedstuff additive comprising refined wood vinegar, calcined egg-shell, loess powder and garlic powder - Google Patents

Abstract

The present invention relates to a feed additive, and more specifically, to a feed additive comprising purified wood vinegar, calcined eggplant, ocher powder and garlic powder, and (1) purifying wood vinegar; (2) firing the eggshell; (3) vacuum drying the loess and then pulverizing it; (4) lyophilizing garlic and then grinding; (5) relates to a method of producing a feed additive comprising the step of blending the components obtained in the above (1) to (4).

Purified wood vinegar, calcined eggshell, ocher, garlic, feed additives, broilers, laying hens

Description

Feed additive containing refined wood vinegar, calcined egg-shell, loess powder and garlic powder}

The present invention relates to a feed additive, and more specifically, to a feed additive comprising purified wood vinegar, calcined eggplant, ocher powder and garlic powder, and (1) purifying wood vinegar; (2) firing the eggshell; (3) vacuum drying the loess and then pulverizing it; (4) lyophilizing garlic and then grinding; (5) relates to a method of producing a feed additive comprising the step of combining the components obtained in the above (1) to (4).

Livestock intake continues to increase from the past to the present and in the future, and the purpose of mass-raising, rapid growth, and production of high-quality meat products is to increase the consumption of livestock. Various studies and experiments are ongoing.

Livestock farmers tend to inject various drugs such as growth accelerators to induce various antibiotics and rapid captains to prevent various diseases and side effects caused by mass breeding as well as modernization of facilities to facilitate supply to rapidly growing demand. .

Due to this breeding method, it is pointed out that the harmful factors causing disease in the human body remain in the livestock products, and excessive intake of animal fat is also pointed out as a factor causing arteriosclerosis.

In addition, consumers' tastes are changing in accordance with economic development, and unlike the past, due to the increase of various diseases and various side effects due to the intake of livestock products, consumers are very concerned about health and obesity and In addition to various diseases, in order to prevent adult diseases and to maintain a healthier and happier life, as well as various health foods, meat products are also favoring quality without side effects to our human body.

In keeping with these trends, livestock farmers have modernized the facilities of the kennels and put various additives, such as various antimicrobial agents and herbal medicines, into the feed to feed livestock to prevent disease and feed efficiency of livestock and to improve meat quality. Is shipped and commercially available.

However, due to mass breeding, animals are always exposed to various diseases, and antibiotics are injected to prevent diseases, and these antibiotics must be completely decomposed and discharged from the body at the time of shipment of livestock. In the same way as animals, the human body ingesting meat products at the time of shipment is lowered in immunity and causes various diseases.

The inventors of the present invention tried to develop feed additives for livestock that can obtain high-quality meat products without using synthetic medicines. It has been confirmed that feed additives can enhance the immunity and antimicrobial activity of livestock, improve meat quality, and have completed the present invention.

One object of the present invention is to provide a feed additive comprising purified wood vinegar, calcined eggplant, ocher powder and garlic powder.

Another object of the present invention, (1) purifying wood vinegar; (2) firing the eggshell; (3) vacuum drying the loess and then pulverizing it; (4) lyophilizing garlic and then grinding; (5) It provides a method for producing a feed additive comprising the step of blending the components obtained in the above (1) to (4).

The present invention relates to feed additives comprising purified wood vinegar, calcined eggshell, ocher powder and garlic powder.

In the present invention, "purified wood vinegar" can be obtained by purifying wood vinegar by vacuum distillation. In one embodiment, purified wood vinegar removes impurities at low temperature and high pressure (30-40 ° C., 100-130 Torr) using a vacuum distillation apparatus, and removes impurities at high temperature and low temperature (90-150 ° C., 5 ~ 5 ° C.). 10 Torr) to obtain purified wood vinegar.

Purified wood vinegar of the present invention is removed from organic matters such as tar, phenols, methanol, acetone, etc., cinnamic acid (acetic acid), acetic acid (acetic acid), butyric acid (butyric acid), pentanic acid (pentanoic acid), propanoic acid ( organic acids such as propanoic acid).

In the present invention, "baking egg" can be obtained through the thermal decomposition oxidation process by treating the raw egg at 900 ~ 1100 ℃ 40 ~ 90 minutes. In one embodiment, raw egg shells can be obtained by treatment at 500 ° C. for 30 minutes, treatment at 800 ° C. for 30 minutes, and treatment at 1100 ° C. for 60 minutes (see FIG. 2).

Purified wood vinegar and calcined eggplant in the feed additive of the present invention, a powder of 1 ~ 10㎛ size obtained by spontaneous chemical reaction by mixing purified wood vinegar and calcined eggshell (hereinafter referred to as "purified wood vinegar- egg powder") It is preferable to be included as.

In the present invention, "ocher powder" may be obtained by vacuum drying the ocher and then grinding it. The ocher powder is preferably contained as particles of 5 ~ 30㎛ size. To this end, the ocher powder is preferably filtered through a 400 mesh filter network.

"Garlic powder" in the present invention can be obtained by crushing the garlic after lyophilization. The garlic powder is preferably contained as particles of 5 ~ 30㎛ size. To this end, the garlic powder is preferably filtered through a mesh of 400 mesh.

In the present invention, purified wood vinegar: calcined eggplant: ocher powder: garlic powder is preferably mixed in a weight ratio of 0.4 to 1.2: 1.0: 1.0: 0.2 to 0.5.

The present invention, (1) purifying wood vinegar; (2) firing the eggshell; (3) vacuum drying the loess and then pulverizing it; (4) lyophilizing garlic and then grinding; (5) relates to a method of producing a feed additive comprising the step of combining the components obtained in the above (1) to (4).

The process in steps (1) to (4) of the present invention is the same as described above.

In step (5) of the present invention, the purified wood vinegar of step (1) is mixed with the firing eggshell of step (2) to cause spontaneous chemical reaction to obtain a powder having a size of 1 to 10 μm, and then to the powder of step (3). It is preferable to combine the loess powder and the garlic powder of step (4).

In the present invention, it was confirmed that the additives of purified wood vinegar, calcined eggplant, garlic, loess at the proper ratio, respectively, on the meat quality and broiler eggs and feed efficiency of broilers and chickens.

The materials of the additives used in the present invention are all environmentally friendly natural environmental materials. Purified, calcined, micro-powdered and formulated to remove harmful substances, enhance the immunity of livestock without the addition of pharmaceuticals, and was produced as an eco-friendly functional micro powder additive.

1) The supplements are supplemented with inorganic and organic ingredients necessary for livestock growth. Among them, calcium (Ca), magnesium (Mg), sodium (Na) and potassium (K) are the animal growth, development and normal physiological functions. Is an essential element. In addition, trace elements such as germanium (Ge) and garlic strengthen the animal's immunity and disease resistance, and various organic acids of purified wood vinegar have helped the growth and health of livestock due to its antioxidant effect.

2) The spontaneous neutralization reaction of purified wood vinegar and calcined eggshell made micropowdered additives, which quickly and effectively embodies the absorption, digestion and metabolism in the animal body.

3) In the results of breeding experiments of broiler chickens and native chickens, the effect of additives is very good when comparing freshness, general quality, and nutritional components for meat quality survey. For example, when comparing the pH change of broiler breast meat stored at the same time, the additive inlet changes more slowly than the control. Compared with nutrients, water content decreased, fat and protein increased, and feed efficiency was very good compared to weight gain (fat increased 0.7% on average; protein increased 1.47% on average).

4) Eggs from egg hens fed additives showed better nutrition and eggshell quality than control. The thickness of eggshell was increased by 0.05mm, the total fat content of egg was increased by 4.9%, and the total protein (egg yolk + egg white) was increased by 13.7%.

Hereinafter, the examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, those skilled in the art. Will be self-evident.

Example 1 Preparation of Feed Additives of the Invention

First step: Remove wood impurities from SM Biotech Co., Ltd. at low temperature and high pressure (30 ~ 40 ℃, 100 ~ 130Torr) using vacuum fractional distillation device, and remove high temperature and low pressure (90 ~ 150 ° C, 5 ~ 10 Torr) to obtain a purified wood vinegar.

Second step: The collected egg shells were calcined by heating at 500 ° C., 30 minutes → 800 ° C., 30 minutes → 1100 ° C., and 60 minutes in an automatic electric furnace.

Third step: Exothermic reaction by adding purified wood vinegar to the fired eggshell and stirring, and micro-sized (1 ~ 10㎛) powder of wood vinegar-ovan [main component: Ca (C ₂ H ₃ O ₂ ) ₂ ] as shown in Scheme 1 below. Got.

CaO + 2 CH ₃ COOH → Ca (C ₂ H ₃ O ₂ ) ₂ + H ₂ + Heat

Step 4: Freeze-dried commercially available ground garlic at -40 ° C. or below, pulverized to obtain garlic powder, and then vacuum-dried micro garlic-ocher powder obtained by mixing with crushed ocher powder to a size of 400 mesh Used.

5th step: Garlic-ocher powder and wood vinegar-fired eggplant were mixed at a weight ratio of 0.4 ~ 1.2: 1.0 to prepare an eco-friendly functional micro feed additive, and a mesh of 400 mesh was doubled so as to have a particle size of 30 μm or less. Used.

Example 1-1 Purification and Characterization of Wood Vinegar

The reddish brown solution produced by collecting and cooling the smoke generated when carbonizing oak wood was cooled and filtered again was used as the raw wood solution. This wood vinegar contains various chemicals such as water, tar, methanol, acetone, phenol and organic acids. In the present invention, a vacuum pump (Welch 2028, self-cleaning vacuum system) is connected to utilize a pressure-sensitive fractional distillation apparatus that can control the pressure and temperature. Methanol, acetone, ether and the like were removed at low temperature and high pressure (35 ° C, 120 Torr, 2L vessel), and purified wood vinegar was obtained at high temperature and low pressure (98-150 ° C, 5-10 Torr). The tar residues were disposed of.

The general characteristics of purified wood vinegar obtained by this purification method were analyzed by pH meter, UV spectrophotometer, etc.

Organic components of solid wood and purified wood vinegar were analyzed by GC / MS (Agilent 6890 GC / 5973MS, USA) of a joint laboratory of Chonbuk National University, and the operating conditions are shown in Table 2 below, and the obtained chromatogram is shown in FIG. 1.

21.37-43 (eremophilene), 16.72 (syringol), 16.50 (ethyl benzaldehyde), 14.60 (trimethyl phenol), 14.10 (isoquinoline), 13.67-74-81 (dimethoxy toluene), 11.57 shown in the crude wood chromatogram of FIG. Hazardous and toxic peaks, such as (dimethyl phenol), 11.1-2 (ethyl phenol), 8.98 (2-methyl phenol), 7.77 (furanyl propanone), and 6.18 (ethylene glycol), disappeared or were significantly reduced in purified wood vinegar. This result shows that wood vinegar can be easily purified by the vacuum distillation method, and the wood vinegar purified by this method can remove many harmful components and tar, and can be used as food materials for human body and livestock unlike wood vinegar.

DPPH measurement experiments were performed to compare the antioxidant effects of purified wood vinegar, solid wood vinegar, and the standard material obtained in the present invention, and the results are shown in Table 3.

Free radical scavenging activity of purified wood vinegar was determined by Shimada method using DPPH (2,2-diphenyl-1-picryl-hydrazyl).

1 mL of 0.05M Tris-HCl buffer (pH 7.4) and 1 mL of ethanol were added to 1 mL of 0.5 mM DPPH solution dissolved in ethanol. 1 mL of purified wood vinegar or ethanol (control) at various concentrations (0.5 ppm to 250 ppm) was added to the mixture and shaken vigorously at room temperature. The reaction was carried out for 30 minutes and the absorbance was measured at 517 nm using a spectrophotometer. To see the relative effects of the samples, the antioxidant effects of BHA, BHT and α-Tocopherol, commonly known as antioxidants, were measured and compared.

According to the measurement results of Table 3, purified wood vinegar and comparative standards (BHA, BHT) had the same antioxidant effect, and wood vinegar was 10 times more effective in antioxidant activity, but impurities were not removed. Since it is a state, it is difficult to use for edible, and the purified wood vinegar used in the present invention showed an antioxidant effect comparable to standard substances in the state where impurities were removed.

Example 1-2 Preparation of Micropowder of Wood Vinegar-Containing Plastic Eggshell

Raw eggs (containing organic matter, calcium carbonate, magnesium carbonate, calcium phosphate, etc.) were collected in the hatching plant for resource recycling and feed development, and fired according to the program setting of the high temperature electric furnace as shown in FIG.

The firing process of raw eggshell is the oxidation and pyrolysis process of eggshell. The temperature raising process of the electric furnace was set as shown in FIG. 2 for the degree of firing and the firing efficiency. Heated up to 500 ℃ at room temperature and maintained for 30 minutes to oxidize the organic material contained in raw egg shell. The oxidized organic material was decomposed from 500 ° C. to 800 ° C. and maintained at 800 ° C. for 30 minutes for thermal decomposition of CaCO ₃ and MgCO ₃ . Lastly, 60 minutes was maintained at 1100 ° C. to complete the pyrolysis reaction, and the principal component analysis of the completed egg shell by ICP-mass method was performed and shown in Table 4 below.

The obtained calcium oxide was 98%, and 68.3% in terms of calcium only.

Then, the egg shells and the purified wood vinegar calcined for 60 minutes at 1100 ℃ was exothermic reaction while stirring slowly at 50rpm / min or less. Purified wood vinegar and calcined eggplant were mixed and reacted in a weight ratio of 0.4 to 1.2: 1.0 to confirm that the reactants were changed to a powder state, and the powder was filtered over a double mesh of a 400 mesh filter network to obtain a micro (micro) powder of 30 μm or less.

The average size of the calcined eggplant micropowder containing the purified wood vinegar solution and the refined wood grain solution-baked eggplant-ocher-garlic micropowder prepared by mixing it with garlic-ocher powder was measured by field emission electron microscope (S-4800). Observations and pictures were compared to FIG. 3. The average size of the feed additive powder blended-completed of all four raw materials of wood-vinegar-fired egg-garlic-ocher was 7-8 μm, and the feed additive was adjusted to a size within 30 μm.

Example 2 Analysis of Inorganic Components in Feed Additives of the Present Invention

Purified wood vinegar-baked eggplant and ocher-garlic were mixed so as to be 0.4-1.2: 1.0: 1.0: 0.2-0.5 weight ratio, respectively, to prepare an eco-friendly functional micro powder additive. This additive supplies various organic acids, enzymes and nutrients to improve the immunity and antibiotic function of livestock, but it has been confirmed to supplement various inorganic components that play an important role in biochemical metabolism. Nitric acid was added to a certain amount of the additive and dissolved by microwave treatment at 250 ° C. for 60 minutes. While the sample dissolved in 0.1% nitric acid, 10 to 10 ⁴ times diluted was measured by Agilent 7500A 1CP / MS (induction pair plasma / mass spectrometer), and the results are shown in Table 5.

Looking at the results of Table 5, the feed additive of the present invention is rich in calcium, iron, magnesium, silicon and the like, germanium, nickel, copper and the like contained in various amounts.

Example 3 Analysis of the Effect of Feed Additives According to the Present Invention

Example 3-1 Livestock and Feed

The broiler and the laying hens were reared separately, and the additive effect was compared by comparing the results of the control group with no additive and the control group without the additive.

1) Livestock Breeding Status

(1) Broilers and chickens

Broiler Breed: Ross Date joined: March 16, 2009

Entry period: 5 weeks (Early, Early, Late) Entrance Weight: 47.2g

Number of entrances: 68 (34 numbers for each addition and control)

(2) laying hens

Date of joining: March 20, 2009 Age of laying hens: More than 40 weeks

Number of entrances: 18 numbers (9 numbers for each addition and control)

2) Broiler feed

The broiler was supplied with commercially purchased feed (control) or 5% of the additive of the present invention (additive), and the composition of the feed fed by broiler breeding time is shown in Table 6.

3) Laying Hen Feed

The laying hens were supplied with commercially purchased feed (control) or 5% of the additive of the present invention (additive), and the composition of the feed was shown in Table 7.

Example 3-2 Analysis of Feed Efficiency in Broilers

The feed mixed with 5% of the additive of the present invention was fed in early, early, and late stages according to the growth of broilers, and reared, and the broiler weight and various effects were examined. Table 8 shows the amount of feed and the weight change.

The results showed that after two weeks of breeding, the weight of the additive group started to increase further, and after four weeks, the average weight was about 300g (per head). The feed efficiency of the control group was 0.337 and that of the additive group was 0.39.

On the other hand, in the results of native chickens (Table 9), the weight of the additives gradually increased from the second week, the weight gain became apparent at the fifth week immediately before shipping. Although the difference in weight was not as large as the broilers, the feed efficiency considering the feed amount showed that the efficiency of the additive was increased to 0.471 compared to the control 0.32, and thus the feed additive of the present invention is the weight of broiler and chicken. It is an excellent additive to increase.

Example 3-3 Analysis of Meat Quality and Other Characteristics of Broiler Chickens

The meat quality of the control broiler fed the feed additives fed the feed additive of the present invention and the feed fed no additives was analyzed.

1) Freshness Maintenance Inspection

(1) General Appraisal-Eye (April 22-25, Environment-General, 15 ℃)

The freshness of the broilers was evaluated, and the results are shown in Table 10.

(2) General Appraisal-Six Colors (April 22-25, Environment-General, 15 ℃)

The freshness of the broilers was evaluated, and the results are shown in Table 11.

As a result of the general evaluation of meat color, it was found that the meat color of the additive sphere maintains the first color pink for more than 10 hours, so that the feed additive of the present invention is very helpful in maintaining freshness.

2) Comparison of Meat Quality of Broilers Using Colorimeter

Meat color is one of the most important items of meat quality. The most important thing in representing flesh color is the pigment that absorbs and reflects the wavelength of light, which is influenced by muscle structure and tissue. The two most important pigments in hemoglobin are hemoglobin and myoglobin. Hemoglobin is a pigment of blood and myoglobin is a pigment of muscle. The red color of fresh meat is mainly due to the pigment called myoglobin, and the myoglobin content of well-bleeded meat accounts for about 90% of the whole meat pigment. In general, muscle fibers constituting meat are divided into two types, red muscle fiber and white muscle fiber. Red muscle fiber has more myoglobin than white muscle fiber. L ^* , a ^* , b ^* values of CLE system were measured using a colorimeter (Model CR-210, Minolta Co., LTD., Japan) for broiler breast color. The results are shown in Table 12. Looking at Table 12, the redness (a ^* ) of the additive sphere is very high, it can be confirmed that the red muscle fibers, that is, meat with a high content of myoglobin.

3) pH investigation

In general, the final pH of fresh meat is about 5.4. The higher the degree of rancidity during storage, the higher the pH of the meat meat, and a similar tendency was observed in this embodiment. 2 g of broiled pork and 10 mL of distilled water were put in a mortar and crushed, and then transferred to a centrifuge tube and centrifuged at 300 rpm for 10 minutes. The aqueous layer and the muscle particle layer were separated and the pH of the aqueous layer was measured with a Mettler pH meter (S-20K), and the measurement results for each storage time are shown in Table 13.

After broiler chickens, the muscles are no longer supplied with oxygen because their biochemical activity and blood flow to the muscles are interrupted. Muscle proteins, fatty acids and aerobic metabolism change to basic over time, so muscle pH rises from 5.4 to 5.7 to 6.9 to 7.2. After the slaughter, the additive group showed a slower pH change than the control group, and the meat quality of the additives ran at a slower rate than the control group, and the storage period of the additive group meat was extended for more than one day.

4) Comparison of other characteristics

In addition, the characteristics of heat loss, moisture, shear force, crude fat, crude protein, ash and the like are shown in Table 14 in comparison with broiler meat.

It was confirmed that the meat quality of the broiler was higher in shear strength, crude fat, crude protein, and ash content than the control, and the moisture content and heating loss were low.

The increase in immunity was confirmed by investigating the biochemical components of serum of the additive and control broilers, and the results are shown in Table 15.

Alkaline Phosphatase (ALP) is an enzyme involved in nucleic acid metabolism, and when elevated, it is suspected of biliary tract obstruction and liver disease. Alanine amino transferases (ALTs) are free radicals in the liver, spleen, kidney, lung, and the like. When these cells are denatured and necrotic, they escape into the blood and increase blood concentration. The increase in amylase (AMY) is due to acute pancreatitis, intestinal necrosis, perforation and the like. Albumin (ALB) is synthesized in the liver and makes up more than 50% of the total serum protein. Hepatic disease may be suspected as the level of ALB increases as it is an important indicator of liver disorders and protein between livers.

In Table 15, the results of analysis of the control and the additive group, it can be seen that the various indicators of the additive broiler broiler appear much lower, maintaining a very good health of immunity.

Example 3-4 Analysis of Feed Efficiency in Laying Hens

The effect on the laying hens of the feed mixed with the feed additive of the present invention was carried out through the egg quality survey. In other words, the additive mixture feed was added to 0.35Kg / day, and the egg eggshell, egg yolk and egg white were evaluated.

1) Investigation of mean mass and egg shape coefficient of eggs

Eggs are usually judged by their shape index. Typical ovarian coefficients are expressed as the ratio of the long diameter (L) and short diameter (S) of the eggs. Ovality affects egg breed, individuality and weight. The long and short diameters were measured by selecting 30 similar weights among the same varieties, and the ovarian coefficients were obtained by the following equation.

2) pH change of egg yolk and egg white by time

The freshness of the eggs was subjected to the pH nutrition of egg yolk and egg white, and the results of the investigation are shown in Table 17. Egg white is about 7.6 and egg yolk is about 6.0 because it produces carbon oxides. After one day at room temperature, the egg white will rise to 8.5, and after a few days it will rise to 9.0. The rate of egg white deterioration is affected by the rate of carbon dioxide loss, the pH rise and the temperature.

3) thickness of eggshell

If the eggshell's tissue is dense and thick, it is usually 0.31 ~ 0.34mm. The egg thickness of the control and the additive laying hens was slightly thicker than that of the control (0.34 ± 0.02).

4) Comparison of common ingredients in eggs

In order to investigate the effect of the feed additive of the present invention on egg quality, the general components of the eggs were investigated and shown in Table 18 in comparison with the control. The egg yolk and egg white were divided to remove moisture from the vacuum oven, and the fat was extracted with ethyl ether solvent in Soxhlet apparatus and its content was investigated. The crude protein was measured in nitrogen using an elemental analyzer and converted into crude protein content.

In the results of Table 18, the moisture content (control 49.9%, control 41.5%) and 8.4% less crude fat (control 42.4%, additive 44.3%) and crude protein (control 16.6%, control) in the yolk of the additives compared to the control. 18.3%) was increased by more than 1.7%, which resulted in the use of additives to reduce egg yolk moisture and to enhance crude protein and crude fat to increase the nutritional value of eggs.

Figure 1 shows a chromatogram of solid wood vinegar and purified wood vinegar.

Figure 2 shows the change in the firing temperature of the electric furnace for firing eggshells.

Figure 3 shows the photographs observed by electron microscopy of purified wood vinegar-baked egg powder and purified wood vinegar-baked egg-garlic-garlic-ocher powder.

Claims (15)

a) purifying wood vinegar and pyrolytically oxidizing the eggshell to obtain purified wood vinegar and calcined egg shell, respectively; b) reacting the obtained purified wood vinegar and calcined eggshell to obtain a wood-vinegar-baked egg-mixed powder; c) freeze drying garlic to grind, and drying the ocher under vacuum to grind to obtain garlic powder and ocher powder, respectively; d) mixing the obtained garlic powder and ocher powder to obtain a garlic-ocher powder; e) combining the wood vinegar-baked egg powder obtained in step b) and garlic-ocher powder obtained in step c). The method of claim 1, The purified wood vinegar solution is a method of producing a feed additive, characterized in that obtained by purifying the wood vinegar solution under reduced pressure distillation. 3. The method of claim 2, The purified wood vinegar is a method of producing a feed additive, characterized in that obtained by removing the impurities at 30 ~ 40 ℃, 100 ~ 130 Torr by using a reduced pressure distillation apparatus for wood vinegar. The method of claim 1, The purified wood vinegar solution is a method of producing a feed additive, characterized in that it comprises an organic acid consisting of cinnamic acid, acetic acid, butyric acid, pentanic acid and propanoic acid. The method of claim 1, The firing eggshell is a method of producing a feed additive, characterized in that obtained by treating the raw eggshell at 40 ~ 90 minutes at 900 ~ 1100 ℃. 6. The method of claim 5, The firing eggshell is a raw eggshell treated for 30 minutes at 500 ℃, 800 ℃ 30 minutes treatment, 1100 ℃ 60 minutes treatment method of producing a feed additive, characterized in that obtained. The method of claim 1, The purified wood vinegar and calcined eggplant is a method of producing a feed additive, characterized in that it comprises a powder of 1 ~ 10㎛ size obtained by the spontaneous chemical reaction by mixing the purified wood vinegar and calcined eggshell. delete The method of claim 1, The ocher powder is a method for producing a feed additive, characterized in that it comprises a particle size of 5 ~ 30㎛. delete The method of claim 1, The garlic powder is a method of producing a feed additive, characterized in that it comprises a particle size of 5 ~ 30㎛. The method of claim 1, The purified wood vinegar: calcined eggplant: ocher powder: garlic powder is a method of producing a feed additive, characterized in that the mixture in a weight ratio of 0.4 ~ 1.2: 1.0: 1.0: 0.2 ~ 0.5. delete delete Feed additive prepared by the method of any one of claims 1 to 7, 9, 11 and 12.

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