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A kind of preparation method of black-bone chicken feed

A preparation method and feed technology, which are applied in the molding or processing of animal feed, animal feed, animal feed, etc., can solve the problems of dull and dull feather color, susceptibility to various infectious diseases, slow growth and development, etc. The preparation method is simple, the content is rich, and the effect of less activity

Inactive Publication Date: 2011-11-30
刘学顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of: rich in nutrition, simple formula and preparation method, good feeding effect, fast growth and development of the black-bone chickens raised, strong and beautiful body shape, generally healthy, low morbidity rate of chickens, and overcoming various nutritional problems. Insufficiency of black-bone chickens can easily lead to early hair loss, less pecking, dull coat color, slow growth and development, small size, light weight, loose feathers, less activity, poor palatability, and susceptibility to various infectious diseases. death defect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: corn flour 10%, bran powder 6%, bean cake powder 10%, apple powder 6%, balsam pear powder 8%, pine needle powder 12%, pineapple powder 8%, pumpkin powder 14%, loofah powder 8%, Garlic powder 1%, hawthorn powder 1%, salt 1%, almond powder 1%, walnut powder 3%, safflower powder 1%, asparagus powder 3%, bellflower powder 3%, malt powder 3%, tangerine peel powder 1%, The stated percentages are by weight.

[0009] Take all the above powders in proportion and combine them together, put them into a compound mixer and stir for 300 minutes, take them out and put them into a ring mode pulverizer to pulverize them into powder, then take them out and put them in a dryer, and control the dryness of the dried material. 45%-55%, the baking time is 60-80 minutes, take it out and wait for it to cool, put it in a compound mixer and stir for 300 minutes, take it out and put it in a ring mode puffing machine for puffing, control the temperature of the puffing machine at 65°C-...

Embodiment 2

[0011] Embodiment 2: 14% of corn flour, 4% of bran powder, 20% of bean cake powder, 2% of apple powder, 10% of bitter gourd powder, 10% of pine needle powder, 6% of pineapple powder, 10% of pumpkin powder, 12% of loofah powder, Garlic powder 0.5%, hawthorn powder 0.5%, salt 0.5%, almond powder 0.5%, walnut powder 1%, safflower powder 3%, asparagus powder 1%, platycodon root powder 1%, malt powder 1%, tangerine peel powder 3%, The stated percentages are by weight.

[0012] Preparation method: Take all the above powders in proportion and combine them together, put them into a compound mixer and stir for 300 minutes, take them out and put them in a ring-mode pulverizer to pulverize into powder, then take them out and put them in a dryer to control the drying of the material The dryness is 45%-55%, and the baking time is 60-80 minutes. Take it out and let it cool, put it in a compound mixer and stir for 300 minutes, take it out and put it in a ring mode puffing machine for puffing...

Embodiment 3

[0014] Embodiment 3: corn flour 12%, bran flour 5%, bean cake flour 15%, apple flour 4%, balsam pear flour 9%, pine needle powder 11%, pineapple flour 7%, pumpkin flour 12%, sponge gourd flour 10%, Garlic powder 0.75%, hawthorn powder 0.75%, salt 0.75%, almond powder 0.75%, walnut powder 2%, safflower powder 2%, asparagus powder 2%, bellflower powder 2%, malt powder 2%, tangerine peel powder 2%, The stated percentages are by weight.

[0015] Preparation method: Take all the above powders in proportion and combine them together, put them into a compound mixer and stir for 300 minutes, take them out and put them in a ring-mode pulverizer to pulverize into powder, then take them out and put them in a dryer to control the drying of the material The dryness is 45%-55%, and the baking time is 60-80 minutes. Take it out and let it cool, put it in a compound mixer and stir for 300 minutes, take it out and put it in a ring mode puffing machine for puffing, and control the temperature o...

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PUM

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Abstract

A preparation method of black-bone chicken feed, which is composed of: corn flour, bran powder, bean cake powder, apple powder, bitter gourd powder, pine needle powder, pineapple powder, pumpkin powder, loofah powder, garlic powder, hawthorn powder, salt, almond powder , walnut powder, safflower powder, asparagus powder, bellflower powder, malt powder, tangerine peel powder, and the percentages described are percentages by weight; effectively overcome some breeders and large-scale breeding farms when black-bone chickens are raised due to lack of nutrition. Pecking hair, dull coat color, slow growth, small size, light weight, loose feathers, less activity, easy to get sick, easy to die.

Description

technical field [0001] The invention relates to a preparation method of chicken feed, in particular to a preparation method of black-bone chicken feed, and belongs to the technical field of breeding feed. Background technique [0002] The black-bone chicken is an omnivorous domesticated bird. The United States calls it the smooth bantam, which is short, with a small head and short neck. After evolution and reproduction distribution, it is now found in many countries. Not only are their beaks, eyes, and feet black, but their skin, muscles, bones, and most of their internal organs are also black. Due to the different breeding environments, the characteristics of black-bone chickens are also different. There are white feathers and black bones, black feathers and black bones, black bones and black meat, white meat and black bones and so on. The color of black-bone chicken feathers also becomes more varied with the way of feeding. In addition to the original white, there are ...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/14A23K1/175A23K10/30A23K10/37A23K20/22A23K40/10A23K50/75
CPCY02P60/87
Inventor 刘学顺
Owner 刘学顺
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