Fermented meat goose feed

Abstract

The invention relates to the technical field of feeds and particularly relates to a fermented meat goose feed. The feed is prepared from following raw materials in percentage by weight: 55-65 percent of corns, 12-15 percent of rapeseed cakes, 10-12 percent of soya bean meal, 10-12 percent of corn straws, 8-10 percent of phaseolus calcaratus, 5-8 percent of soybeans, 5-8 percent of soybean legumes, 4-5 percent of medicago sativa, 6-8 percent of rice bran, 3-4 percent of shell powder, 5-8 percent of sunflower straws, 2-3 percent of aspongopus powder, 6-8 percent of sweet potato peels, 4-5 percent of ixeris chinensis, 1-2 percent of bacillus, 1-2 percent of lactobacillus, suitable amount of water, suitable amount of table salt and 0.2-0.5 percent of phagostimulant. The invention provides the fermented meat goose feed which is abundant in raw material variety and sufficient in nutrition; various beans are added into the feed to carry out fermentation and the fermented feed can be used for obviously improving the weight of meat gooses; the fermented feed has a special flavor and the feed intake of the meat gooses is increased; the material weight ratio is improved and the cultivation cost is reduced.

Description

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AI Technical Summary

Benefits of technology

This technology makes it possible to create food with fewer harmful ingredients than traditional methods like mixing or spraying them on breadboards without containing these substances themselves. It also includes various types of vegetables such as bean sprouts which help increase their calorie content while reducing costs associated with producing certain products from those plants. Overall, this method provides an effective way to produce high-quality favaeners by utilizing abundant resources instead of synthetic ones.

Problems solved by technology

This patented technical solution involves changing the ingredients used for making cows' milk or improving their quality by adding specific components that improve its taste without increasing calorie intake. These changes help increase the amount of certain beneficial substances found within meals while reducing harmful side effects such as bacterial overgrowth (Biofilm) caused by excessive consumption of these compounds.