Feed regulation and control agent and feed capable of improving chicken quality and flavor

Abstract

The invention discloses a feed regulation and control agent and a feed capable of improving chicken quality and flavor. The regulation and control agent is composed of the components in percentage by weight: 6-12% of arborvitae seed, 8-14% of myristica fragrans, 5-10% of caulis polygoni multiflori, 7-12% of cloven, 5-10% of purple common perilla leaf, 5-9% of sealwort, 6-9% of fleece-flower root, 5-10% of cortex moutan, 4-8% of Atractlylis lancea, 6-9% of seaweed, 4-8% of mulberry leaf, 4-8% of tea, 1-3% of garlicin, 1-3% of lycine, 1-3% of thiamine, 1-3% of biotin, 1-4% of pine needle powder, 0.01-0.03% of metal sulfur protein rough extract powder and 6-10% of oat flour. The feed is wide in sources, low in cost, free of any antibiotic and chemicals, and pollution-free to environment, has no harmful ingredient residue in chicken, effectively improves the physiological function of table poultry, enhances the constitution of the table poultry, improves the meat production and chicken quality and flavor, and is suitable for table poultry production of various scales and various types.

Description

technical field [0001] The invention relates to a feed regulating agent for broiler chickens, in particular to a feed regulating agent for improving the quality and flavor of chicken meat, and also to a feed containing the regulating agent. Background technique [0002] Chicken is an important part of human diet. With the improvement of living standards, people have higher and higher requirements for chicken meat quality and flavor while pursuing chicken quality and safety. The so-called meaty flavor refers to the synthesis of various sensations produced by stimulating all senses before and after ingestion of food, including the comprehensive effects of chemical, physical and psychological sensations caused by sensory reactions such as smell, sight, and hearing, which are mainly reflected in taste. (non-volatile compound production) and fragrance (volatile compound production) two parts. It is generally believed that there are two major factors that affect the flavor of me...

AI Technical Summary

Problems solved by technology

Although the above methods have achieved certain effects, they also have obvious limitations, such as the use of certain ingredients, which may cause food safety problems and side effects; some raw materials have limited sources and high costs, and are difficult to be widely used in production; It is difficult to fully control the health level and product quality of animals only by adding one or two raw materials in the diet; moreover, flavor is a sensory phenomenon, and the understanding and evaluation of flavor often have strong personal, regional or national characteristics. Special tendencies, so the above reports lack objective evaluation indicators