High-quality livestock-poultry flavor improving agent

A technology for livestock and poultry products, applied in the fields of animal husbandry, application, animal feed, etc., can solve the problems that antibiotics are difficult to inhibit and cure, livestock and poultry hazards, and high infection coefficient, and achieve the inhibition of livestock and poultry enteric diseases and globular diseases. The occurrence of worm disease, the effect of improving nutritional value and reducing residues

Inactive Publication Date: 2010-03-03
李琴 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of viral disease is an infectious disease with a high infection coefficient, which is extremely harmful to livestock and poultry, and it is difficult to inhibit and treat it with general antibiotics

Method used

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  • High-quality livestock-poultry flavor improving agent
  • High-quality livestock-poultry flavor improving agent
  • High-quality livestock-poultry flavor improving agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The experiment adopted a single factor completely randomized grouping design. Group I is the basic control group, fed with basic diet; Group II is the antibiotic group, on the basis of the basic diet, add 50 mg / kg of Bacillus titanium zinc; Group III, IV, V, VI are livestock and poultry products In the flavor improving agent group, 0.5%, 1.0%, 1.5%, and 2.0% of flavor improving agents were added to the basal diet respectively.

[0030] A total of 270 healthy Avian broiler chickens with similar body weight at 1 day old were selected and randomly divided into 6 groups, with 3 replicates in each group, 15 broilers (7 males and 8 females) in each replicate, 45 broilers in each group. The test period was 42 days in total, divided into 2 stages, namely 0-3 weeks old and 4-6 weeks old. See Table 1 for the experimental design.

[0031] Table 1 Experimental design scheme

[0032] group

I

II

III

IV

V

VI

deal with

...

Embodiment 2

[0038] At the end of the feeding experiment, two test chickens (one male and one female) were taken for each repetition, numbered, weighed live, and after jugular vein blood collection, bloodletting was performed by wet plucking. Slaughter was carried out with reference to the "Suggestions on the Measurement of Commercial Meat and Poultry Slaughter and Determination of Some Anatomical Parts" in the "Yellow Chicken Data Collection". Pectoral muscle was peeled off, minced with a meat grinder, mixed evenly, and stored in a freezer at -20°C to determine the effect of flavor improvers for livestock and poultry products on muscle quality.

[0039] Table 3 Effects of flavor improvers for livestock and poultry products on muscle quality of broilers

[0040] group

I

II

III

IV

V

VI

Moisture (%)

72.89±

0.97

72.16±

0.84

72.79±

0.26

72.16±

0.68

72.86±

0.72

72.55±

0.44

Pro...

Embodiment 3

[0044] Take one animal from each group without duplication. After slaughtering, number them, store them in a refrigerator at 4°C for 24 hours, and then conduct a tasting test. Take the muscle from the same part, cut it into small pieces, cook it in a pot with clean water (without any seasoning), taste it by everyone, and use a 5-point system to rate it.

[0045] Tasting Evaluation Criteria:

[0046] "Excellent" (4.6-5.0), "Good" (4.0-4.5), "Good" (3.6-3.9), "Fair" (3.0-3.5) and Poor (<3).

[0047] Table 4 Tasting and identification results of muscle

[0048] group

[0049] It can be seen from Table 4 that the taste appraisal results of the muscle show that the appearance, tenderness, and taste of the soup are all improved, and it has the characteristics of tender meat, rich meat flavor and fresh and strong soup. Added 0.5% livestock and poultry product flavor improving agent, 1.0% livestock and poultry product flavor improving agent, 1.5% livestock and poultry prod...

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Abstract

The invention relates to a high-quality livestock-poultry flavor improving agent, in particular to a livestock-poultry Chinese medical feed additive. The feed additive comprises the following raw materials in percentage by weight: 10 to 55 percent of honey, 1 to 20 percent of glossy ganoderma powder, 1 to 15 percent of white ginseng powder, 3 to 8 percent of radix rehmanniae powder, 10 to 50 percent of bee pollen, 1 to 15 percent of astragalus powder, 15 to 25 percent of aloes powder, 2 to 4 percent of giant knotweed rhizome powder, 2 to 4 percent of melia azedarach linn and the like; and allraw materials are mixed to form paste or powder which can be used alone or in combination with other raw materials. The additive is safe and healthy, and has the functions of antibiosis and disinfection, regulation of body immunity, balance and improvement of nutrient contents of livestock-poultry products and the like. The feeding tests on animals prove that after animals are fed by the product,the meat flavor of the animals is improved, the nutrient contents of the animals are enhanced, and the effects of inhibiting intestinal tract diseases and coccidioidomycosis and preventing and treating respiratory diseases are quite good. Thus, the high-quality livestock-poultry flavor improving agent is the unique pure Chinese medical livestock-poultry feed additive.

Description

technical field [0001] The invention relates to livestock and poultry traditional Chinese medicine feed additives, more specifically, the invention relates to the ability to improve the flavor of livestock and poultry products, increase their nutritional content, enhance animal body immunity, disease resistance, ensure the safety of livestock and poultry products, and balance animal body fluids and Functional livestock and poultry product flavor improver. The flavor improving agent can improve the flavor of livestock and poultry products such as dairy cows, pigs, laying hens, meat ducks, broiler chickens, and meat rabbits, and can effectively inhibit intestinal diseases of livestock and poultry, effectively prevent and treat respiratory diseases of livestock and poultry, and inhibit coccidiosis and other diseases. Background technique [0002] With the continuous improvement of people's living standards, human demand for food has gradually become diversified, and consumers ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16A23K1/14A23K10/20A23K10/30
Inventor 李琴李毓芳
Owner 李琴
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