Chicken feed capable of improving quality of eggs, and preparation method of chicken feed

Abstract

The invention discloses a chicken feed capable of improving quality of eggs, and a preparation method of the chicken feed. The chicken feed is prepared from the following raw materials in parts by weight: 200-250 parts of soybean meal, 140-180 parts of corn bran, 120-150 parts of chicken blood meal, 100-130 parts of starch, 30-40 parts of banana meal, 20-30 parts of licorice powder, 50-60 parts of buxus sinica leaves, 40-50 parts of folium mori, 30-35 parts of laver, 15-17 parts of yulan magnolia petals, 2-3 parts of fermented soya bean powder, 2-3 parts of rice vinegar, 1-2 parts of table salt, 15-20 parts of seaweed meal, 10-20 parts of brown sugar, 7-8 parts of sepiolite micro-powder, 3-5 parts of mint powder, 2-3 parts of rhizoma atractylodis, 1-2 parts of herba patriniae, 1-2 parts of mung bean hull, 1-2 parts of citrus peel, 2-3 parts of fresh burdock, 8-9 parts of crab shells, 5-7 parts of shells of Cipangopaludina chinensis Gray, 5-6 parts of longan seeds, 3-5 parts of walnut shells, 10-15 parts of a phagostimulant and proper amount of water. The chicken feed is nutritional, safe, green and healthy; after the chicken feed is used, the nutrition and the quality of the eggs can be improved, egg white is rich and mellow, and egg yolk is greasy, crisp and fragrant; the eggs are fresh in taste, long in shelf life and unlikely to go bad, and the shells of the eggs are not easily broken.

Description

technical field [0001] The invention relates to the technical field of poultry breeding, in particular to a chicken feed for improving the quality of eggs and a preparation method thereof. Background technique [0002] Eggs are the best source of nutrition for humans. Every 100 grams of eggs contain 12.8 grams of protein, mainly ovalbumin and ovalbumin, which contain 8 kinds of amino acids necessary for the human body, and are very similar to the composition of human protein. The absorption rate can be as high as 98%. Every 100 grams of eggs contains 11-15 grams of fat, which is mainly concentrated in the egg yolk and is easily digested and absorbed by the human body. Egg yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are of great benefit to improving the function of the nervous system. Therefore, eggs are the best brain food. With the improvement of people's living standards, people's consump...

AI Technical Summary

Problems solved by technology

Due to the increasing intensification of laying hen farming today, in order to pursue benefits, some farmers began to abuse additives and hormone substances, resulting in a significant decline in egg quality, resulting in most of the current egg yolks being white and easy to spall, egg whites are thin, Low nutrition, unsafe, short storage time, fishy smell, etc., seriously affecting the health of consumers