A nutritional biscuit capable of quickly supplementing the physical fitness of farrowing sows and its production method
A production method and technology for sows, applied in animal feed, etc., can solve problems such as sows’ inability to eat feed normally, sows’ lack of energy, insufficient production capacity, etc., so as to be conducive to uterine contraction, high absorption and utilization of raw materials, and impossible The effect of less digestive residue
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Embodiment 1
[0066] The nutritional biscuit of this embodiment has the ability to quickly supplement the physical fitness of farrowing sows. The components and parts by weight of each component are: 60 parts of wheat flour, 5 parts of vegetable oil, 8 parts of brown sugar, 1 part of ginger, 8 parts of egg powder, 0.5 parts of iodized salt, 4 parts of meat powder, 1 part of edible essence, 0.5 parts of food attractant, 12 parts of natural plant extract powder of Codonopsis pilosula and Radix Astragali.
[0067] Wheat flour is the standard flour after processing common wheat, the parameters are 1.0% ash content, all pass through the No. 20 sieve, the remaining in the No. 30 sieve is less than or equal to 20.0%, the gluten quality by wet weight is 25.0%, sandy content is 0.01%, magnetic Metal matter 0.002g / kg, moisture content 8.2%, fatty acid value based on wet basis 65%;
[0068] Vegetable oil is edible vegetable oil made from peanuts and soybeans. The parameters are acid value, namely KOH ...
Embodiment 2
[0072] The nutritional biscuit of this embodiment has the ability to quickly supplement the physical fitness of farrowing sows. The components and parts by weight of each component are: 68 parts of wheat flour, 4 parts of vegetable oil, 6 parts of brown sugar, 2 parts of ginger, 9 parts of egg powder, 0.55 parts of iodized salt, 4.45 parts of meat powder, 1 part of edible essence, 0.3 parts of food attractant, 4.7 parts of natural plant extract powder of Codonopsis pilosula and Radix Astragali.
[0073] Wheat flour is the standard flour after processing common wheat, the parameters are 0.98% ash, all pass through the No. 20 sieve, and the remaining in the No. 30 sieve is less than or equal to 20.0%, the gluten quality by wet weight is 24.9%, the sandy content is 0.016%, magnetic Metal matter 0.001g / kg, moisture 8.2%, fatty acid value based on wet basis 75.2%;
[0074] Vegetable oil is edible vegetable oil made from peanuts and soybeans. The parameters are acid value, namely KO...
Embodiment 3
[0078] The nutritional biscuit of this embodiment has the ability to quickly supplement the physical fitness of farrowing sows. The components and the parts by weight of each component are: 62 parts of wheat flour, 6 parts of vegetable oil, 7 parts of brown sugar, 3 parts of ginger, 10 parts of egg powder, 0.6 parts of iodized salt, 4.5 parts of meat powder, 1.2 parts of edible essence, 0.3 parts of food attractant, 5.4 parts of natural plant extract powder of Codonopsis pilosula and Radix Astragali.
[0079] Wheat flour is the standard flour after processing common wheat, the parameters are 0.9% ash content, all pass through the No. 20 sieve, the remaining in the No. 30 sieve is less than or equal to 20.0%, the gluten quality by wet weight is 25.3%, sandy content is 0.015%, magnetic Metal matter 0.002g / kg, moisture 9.3%, fatty acid value based on wet basis 70.6%;
[0080] Vegetable oil is edible vegetable oil made from peanuts and soybeans. The parameters are acid value ie KO...
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