A feed additive for improving the flavor of weever

A feed additive and flavor technology, applied in the field of feed additives in aquaculture industry, can solve problems such as hindering the development of aquaculture industry, economic loss of sea bass culture, low feed protein content, etc., so as to reduce the occurrence of fish diseases, improve feed utilization rate, The effect of improving flavor

Inactive Publication Date: 2015-10-28
钦州市钦州港七十二泾渔业养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, despite the continuous expansion of the scale of sea bass sea cage culture, the continuous improvement of the degree of intensification, and the substantial increase in the production of sea bass, the meat flavor has shown a downward trend, which seriously affects the quality of sea bass.
In the artificial culture of perch, there are common phenomena such as low feed protein content, amino acid imbalance, irrational drug use, and water quality deterioration.
Simultaneously, the ensuing disease problem is also increasingly prominent, causing huge economic losses to perch farming, seriously hindering the development of aquaculture industry,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A feed additive for improving the flavor of perch is made from the following raw materials in parts by weight:

[0027] 10 parts of tangerine peel, 15 parts of green tea, 20 parts of white lentils, 20 parts of honeysuckle, 30 parts of dandelion, 15 parts of rose, 20 parts of gallinaceous gold, 20 parts of malt, and 30 parts of jasmine.

[0028] The preparation method of the above-mentioned feed additive for improving perch flavor is:

[0029] 1) Weigh all the raw materials according to the formula quantity, and crush them to 300 mesh;

[0030] 2) Add water until all raw materials are wetted, then add 0.08% yeast powder by weight of all raw materials, and stir evenly;

[0031] 3) At room temperature, open-air fermentation for 3 days, and then sealed fermentation at 29°C for 2 days;

[0032] 4) drying, the feed additive for improving the flavor of perch can be obtained.

Embodiment 2

[0034] A feed additive for improving the flavor of perch is made from the following raw materials in parts by weight:

[0035] 13 parts of tangerine peel, 20 parts of green tea, 25 parts of white lentils, 18 parts of honeysuckle, 28 parts of dandelion, 13 parts of rose, 23 parts of gallinaceous gold, 18 parts of malt, and 28 parts of jasmine.

[0036] The preparation method of the above-mentioned feed additive for improving perch flavor is:

[0037] 1) Weigh all the raw materials according to the formula, and crush them to 270 mesh;

[0038] 2) Add water until all raw materials are wetted, then add 0.06% yeast powder by weight of all raw materials, and stir evenly;

[0039] 3) At room temperature, open-air fermentation for 3 days, and then sealed fermentation at 30°C for 2 days;

[0040] 4) drying, the feed additive for improving the flavor of perch can be obtained.

Embodiment 3

[0042] A feed additive for improving the flavor of perch is made from the following raw materials in parts by weight:

[0043] 15 parts of tangerine peel, 25 parts of green tea, 30 parts of white lentils, 15 parts of honeysuckle, 25 parts of dandelion, 10 parts of rose, 25 parts of gallinaceous gold, 15 parts of malt, and 25 parts of jasmine.

[0044] The preparation method of the above-mentioned feed additive for improving perch flavor is:

[0045] 1) Weigh all the raw materials according to the formula, and crush them to 250 mesh;

[0046] 2) Add water until all raw materials are wetted, then add 0.05% yeast powder by weight of all raw materials, and stir evenly;

[0047] 3) At room temperature, open-air fermentation for 2 days, and then sealed fermentation at 31°C for 1.5 days;

[0048] 4) drying, the feed additive for improving the flavor of perch can be obtained.

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PUM

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Abstract

The present invention relates to a feed additive in the aquaculture industry, and particularly relates to a feed additive for improving the flavor of weever. The feed additive is made from the following raw materials in parts by weight: dried orange peels 10-20 parts, green tea 15-35 parts, semen dolichoris 20-40 parts, honeysuckles 10-20 parts, dandelions 20-30 parts, roses 5-15 parts, endothelium corneum gigeriae galli 20-30 parts, malts 10-20 parts and jasmine flowers 20-30 parts. The feed additive improves glycine, arginine and aspartic acid contents of weever muscles, significantly improves inosine monophosphate (a flavor substance) contents of the weever muscles, enhances the food intake of the weever, promotes the growth of the weever, improves immunity of the weever, and save baits.

Description

technical field [0001] The invention relates to a feed additive for aquaculture, in particular to a feed additive for improving the flavor of perch. Background technique [0002] Perch (Lateolabrax japonicus Cuvier) is a carnivorous fish, and its meat is tender and delicious, and is very popular among people. Perch grows rapidly, adapts to a wide range of temperature and temperature, and does not need to survive the winter indoors. It is one of the main marine fishes in my country. Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; Bass can also cure fetal restlessness and oliguria. Pregnant mothers and pregnant women eat seabass as a nutritious food that not only replenishes the body, but also does not cause obesity due to overnutrition. A good product for health, sea bass is mostly steamed to maintain nutritional value. There are more copper elements in the blood of perch. Copper can maintain the normal function o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/14A23K1/16
CPCY02P60/87
Inventor 韦金德
Owner 钦州市钦州港七十二泾渔业养殖专业合作社
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