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Method for preparing natural feed for reducing salmonellas on surfaces of eggs

A Salmonella and preparation method technology, applied in animal feed, animal feed, additional food elements, etc., can solve the problems of lack of research on effects and application methods, and achieve the effects of improving feed utilization, quick effect, and reducing morbidity

Inactive Publication Date: 2012-01-18
DALIAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Widely used in clinical anesthesia, food preservatives, food flavorings, etc. at home and abroad, but there is still a lack of research on the effect and application methods of preventing eggshell surface from being infected by Salmonella

Method used

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  • Method for preparing natural feed for reducing salmonellas on surfaces of eggs
  • Method for preparing natural feed for reducing salmonellas on surfaces of eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 100g of dried red peppers are processed by micro-cutting assisted interaction technology to obtain a natural feed additive whose main ingredient is capsaicin. Add 0.1ppm of this additive to the full feed of 1kg of laying hens, and feed them after mixing evenly.

Embodiment 2

[0033] 100g of dried red peppers are processed by micro-cutting assisted interaction technology to obtain a natural feed additive whose main ingredient is capsaicin. 0.5ppm of this additive is added to each 1kg of full feed for laying hens, mixed evenly and fed to laying hens.

Embodiment 3

[0035] 100g of dried red peppers are processed by micro-cutting assisted interaction technology to obtain a natural feed additive whose main component is capsaicin. Add 1ppm of this additive to the full feed of 1kg of laying hens, and feed them after mixing evenly.

[0036] The beneficial effects of the present invention have been verified by the following experiments.

[0037] Experiment on the effect of Yiben feed additives on the pollution rate of Salmonella on the surface of fresh eggs

[0038] Test time:

[0039] April 5-May 4, 2010

[0040] Materials and Methods:

[0041] In a large chicken farm in Liaoning Province, there were 30,000 18-week-old Hailan brown layers, weighing about 1.55kg, and healthy. They were randomly divided into two groups, each with 15,000.

[0042] In the experiment, each group was fed a complete feed with the same basic diet.

[0043] The additive added per ton of feed in the test group was: 1 g of the feed additive prepared in Example 3 of the present invent...

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PUM

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Abstract

The invention discloses a natural feed additive for reducing salmonellas on surfaces of eggs and particularly relates to a method for reducing the pollution rate of salmonellas on surfaces of eggs by using capsaicine. After coarse red chilli powder is crushed, a final product subjected to treatment by using a auxiliary agents-mediated micro-shear technology is further extracted and purified, then the natural feed additive (main component: capsaicine) is obtained. The purity of the capsaicine is not less than 90%; and the content of impurities in the feed is less than 1%. In the invention, the proportion of the capsaicine in the feed is optimized, so that the feed can be absorbed by laying hens quite easily, does not affect the normal digestion of the laying hens and has no side effects on the production of eggs. By using the natural feed additive disclosed by the invention, the resistance of the laying hens to diseases caused by salmonellas is increased, and the survival rate of the salmonellas on the surfaces of eggs is reduced; the orexis of the laying hens is improved, the digestion of the laying hens is promoted, the composition of intestinal floras is optimized, the utilization rate of the feed is improved, and the cost of feeding is saved; and the survival rate and live-weight growth rate of the laying hens of a small age in days are increased, and the healthy growth and development of the laying hens are effectively promoted. The natural feed additive disclosed by the invention is antibacterial, long in duration time, and capable of promoting growth, strengthening the immune function, and getting effective fast.

Description

Technical field [0001] The invention relates to a natural feed preparation method for reducing salmonella on the surface of eggs, and is a technical method for reducing the contamination rate of salmonella on the surface of eggs with capsaicin and improving the safety of eggs. Background technique [0002] Salmonella is widely distributed in the digestive tract of animals and is an important pathogen of zoonotic diseases. Bacterial infections caused by it are the most frequently reported foodborne diseases in developed or developing countries. Salmonella is a common pathogenic bacteria in the intestinal tract of animals. It can not only be retained in eggs through sick poultry, but also easily contaminate the surface of eggs through feces and environmental pollutants, and then enter the eggs during the transportation and storage of the eggs. In China, food poisoning caused by Salmonella once accounted for 80% to 90% of bacterial food poisoning. Therefore, the methods of prevent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/14A23K1/16A23K10/30A23K20/111A23K50/75
Inventor 徐永平金礼吉李淑英李晓宇李化强尤建嵩曹振辉吴菲菲王林会续繁星
Owner DALIAN UNIV OF TECH
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