Chinese medicinal compound feed additive for improving meat flavor of ruminant animals

Abstract

The invention discloses a Chinese medicinal compound feed additive for improving the meat flavor of ruminant animals. The Chinese medicinal compound feed additive is composed of the following raw herbal medicines: fennel, Chinese angelica, purple perilla, tsaoko amomum fruit, cardamom, resurrection lily rhizome, cinnamon, dried tangerine or orange peel, galangal, mirabilite, gypsum and calcite. Further preferably, the feed additive is composed of the following raw herbal medicines in parts by weight: 2-5 parts of fennel, 2-5 parts of Chinese angelica, 5-8 parts of purple perilla, 2-5 parts of tsaoko amomum fruit, 2-5 parts of cardamom, 5-8 parts of resurrection lily rhizome, 2-5 parts of cinnamon, 3-7 parts of dried tangerine or orange peel, 1-3 parts of galangal, 1-3 parts of mirabilite, 1-3 parts of gypsum and 1-3 parts of calcite. Clinical applications and laboratory researches show that the Chinese medicinal compound feed additive provided by the invention can be used to obviously improve the average daily gain, improve the meat quality (in terms of tenderness, flavor and the like) of the ruminant animals; and further, the additive is low in addition amount, free from toxic and side effects in long-term use, readily available in raw materials, low in cost and capable of obviously improving the added value of the meat of the ruminant animals, and thus has a better popularization prospect.

Description

[0001] technical field [0002] The invention relates to a veterinary traditional Chinese medicine feed additive, in particular to a traditional Chinese medicine compound feed additive for improving the meat quality and flavor of ruminants. Background technique [0003] In recent years, with the improvement of people's living standards and the enhancement of health care awareness, consumers' demand for meat products has gradually changed from quantity to quality, and people have paid more and more attention to the meat flavor and health care functions of livestock products. Among them, beef and mutton are very popular among consumers because of their characteristics of warming the middle and nourishing deficiency, appetizing and strengthening, nourishing qi and nourishing yin. However, with the implementation of returning farmland to forestry and the prohibition of grazing and the trend of intensive breeding, the abandonment of traditional grazing methods has changed the liv...

AI Technical Summary

Problems solved by technology

However, with the implementation of returning farmland to forestry and the prohibition of grazing and the trend of intensive breeding, the abandonment of traditional grazing methods has changed the living habits and forage structure of beef cattle and mutton sheep, and the flavor of beef and mutton has gradually decreased; Synthetic feed additives such as antibiotics, growth-stimulating hormones, hormones, etc. seriously degrade the quality and flavor of beef and mutton