Laying-hens feedstuff rich in polyunsaturated fatty acid
A technology for unsaturated fatty acids and laying hens, which is applied in the field of feed for laying hens rich in polyunsaturated fatty acids, can solve problems such as affecting commercial benefits, fishy smell of food, and poor storage, and achieves increased safety and usage. , the effect of eliminating harmful substances and improving palatability
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Embodiment 1
[0038] The feed for laying hens rich in polyunsaturated fatty acids of the present invention consists of the following components in parts by weight: 61.7 parts of corn, 24 parts of medium protein soybean meal, 1 part of puffed soybean, 8.5 parts of stone powder, 0.7 part of calcium hydrogen phosphate, 3 parts of fermented grass cake, 1 part of 1% laying hen premix.
[0039] The preparation method of the fermented grass cake is as follows: store the evening primrose cake in a special container, add 3% saccharification liquid at a ratio of 4:6, adjust the sugar and water content of the raw materials, and ensure the solubility required for the fermentation of lactic acid bacteria The amount of sugar, the pH value is adjusted to 6.0, the temperature is controlled between 30°C, and then the lactic acid live bacteria agent is added quantitatively to ensure that the lactic acid bacteria quickly become the dominant bacteria during fermentation, sealed and fermented for 6 days, and fin...
Embodiment 2
[0042] The feed for laying hens rich in polyunsaturated fatty acids of the present invention is composed of the following components in parts by weight: 60.5 parts of corn, 23 parts of medium protein soybean meal, 1 part of puffed soybean, 8.5 parts of stone powder, 1 part of calcium hydrogen phosphate, 5 parts of fermented grass cake, 1 part of 1% laying hen premix.
[0043] The preparation method of the fermented grass cake is as follows: store the evening primrose cake in a special container, add 4% saccharification liquid at a ratio of 4:7, adjust the sugar and water content of the raw materials, and ensure the solubility required for the fermentation of lactic acid bacteria The amount of sugar, the pH value is adjusted to 6.0, the temperature is controlled between 28°C, and then the lactic acid live bacteria agent is added quantitatively to ensure that the lactic acid bacteria quickly become the dominant bacteria during fermentation, sealed and fermented for 7 days, and fi...
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