Local-flavor palatable pig forage and preparation method thereof

Abstract

The invention discloses local-flavor palatable pig forage and a preparation method thereof. The local-flavor palatable pig forage is prepared from 40-50 parts by weight of corn, 30-35 parts by weight of broad bean, 10-12 parts by weight of red bean, 6-10 parts by weight of rape stem, 7-11 parts by weight of red bean leaf, 5-6 parts by weight of bay leaf, 4-5 parts by weight of kochia shoot, 3-4 parts by weight of gynostemma pentaphylla, 2-3 parts by weight of tangerine pith, 2-3 parts by weight of coralhead plant stem with leaf, 3-4 parts by weight of sensitive joint vetch root, 4-6 parts by weight of coral, 4-5 parts by weight of persimmon peel, 6-8 parts by weight of pawpaw peel, 5-6 parts by weight of sea blubber skin, 3-4 parts by weight of mussel shell powder, 7-9 parts by weight of waste molasses, 2-3 parts by weight of an assistant and a proper amount of water. The local-flavor palatable pig forage utilizes corn, broad bean and red bean as main raw materials and also contains rape stem, red bean leaf, coral, persimmon peel, pawpaw peel and sea blubber skin as auxiliary materials. Coral has effects of eliminating nebula and improving eyesight, and soothing the nerves and relieving convulsion. The mussel shell powder has effects of clearing heat, improving eyesight and removing toxins. The local-flavor palatable pig forage can be digested easily, has full nutrition, good palatability, a unique local flavor and a high forage utilization rate and can improve pig appetite, enhance physique and improve culture benefits.

Description

technical field [0001] The invention relates to the technical field of feed, in particular to pig feed with palatable flavor and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the requirements for pork quality are getting higher and higher, and high-quality pork is more and more favored by people. But today’s food safety issues are rampant. The addition of antibiotics and synthetic growth-promoting agents to feed leads to the residue of unsafe substances such as antibiotics and clenbuterol in pork that are harmful to human health. Even if the production level of pigs has been improved, However, the quality of pork has become rough and old, lacking flavor, poor palatability, and a large number of inferior pork appear. The pig feed with palatable flavor of the present invention can scientifically and healthily improve the meat quality, increase the fat metabolism speed of pigs, reduce fat deposition, and increase...

AI Technical Summary

Problems solved by technology

But today’s food safety issues are rampant. The addition of antibiotics and synthetic growth-promoting agents to feed leads to the residue of unsafe substances such as antibiotics and clenbuterol in pork that are harmful to human health. Even if the production level of pigs has been improved, However, the quality of pork has become coarse and old, lacking flavor, poor palatability, and a large number of inferior pork appear

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