Traditional Chinese medicine composition used for improving meat quality and taste of fowl and promoting growth

Abstract

The invention relates to a traditional Chinese medicine composition used for improving the meat quality and the taste of fowl and promoting growth. In the invention, fennel, cinnamon, cordate houttuynia, clove, nutmeg, dahurian angelica root, cumin, tsaoko cardamon, fructus amomi, tangerine peel, pepper, capsicum and garlic are used as raw materials, the impurities of the fennel, the cinnamon, the cordate houttuynia, the clove, the nutmeg and the dahurian angelica root are removed according to a reasonable proportion, the fennel, the cinnamon, the cordate houttuynia, the clove, the nutmeg and the dahurian angelica root are washed, aired and ground into fine powder of 100 to 200 meshes after being cut up, the cumin, the tsaoko cardamon, the fructus amomi, the tangerine peel, the pepper, the capsicum and the garlic are ground into fine powder of 100 to 200 meshes, and fine powder are mixed to obtain the traditional Chinese medicine composition. By adopting stirred materials to be taken, the invention not only gives full play to the synergistic action of each component and enlarges the range of the medicine effect, but also achieves the purposes of reducing remaining diseases and medicine residues and promoting the growth, thereby ensuring the quality of a livestock product, ensuring the high-quality taste of the livestock product and enhancing the production rate. The invention has large range of the medicine effect, short treatment course and no toxic or side effect, and the stirred materials are convenient and quick to use. The invention has abundant source of the raw materials, simple production method and low cost.

Description

technical field [0001] The invention relates to a feed additive for improving poultry meat quality and flavor and promoting growth, in particular to a traditional Chinese medicine composition for improving poultry meat quality and flavor and promoting growth. Background technique [0002] The eating habits and culture of our country for thousands of years are all about the taste and flavor. Since most of the modern farmed livestock and poultry are imported varieties, the meat of livestock and poultry is chewy like dry wood and sour, and the taste is poor. With the introduction of foreign breed genes, the meat quality and flavor have changed. At present, most of our country is "small-scale, large-scale" breeding, the breeding facilities are simple, the sanitation environment is poor, and a large number of antibiotics are often used before meat, livestock and poultry are slaughtered, resulting in poultry meat. The quality of drug residues and sickness has affected the safety a...

AI Technical Summary

Problems solved by technology

[0002] The eating habits and culture of our country for thousands of years are all about the taste and flavor. Since most of the modern farmed livestock and poultry are imported varieties, the meat of livestock and poultry is chewy like dry wood and sour, and the taste is poor. With the introduction of foreign breed genes, the meat quality and flavor have ch