Piglet creep feed capable of improving intestinal health and preparation method of piglet creep feed

Abstract

The invention relates to piglet creep feed capable of improvingthe intestinal health and a preparation method of the piglet creep feed. The piglet creep feed is prepared from the following components in parts by weight: first components comprising 7-13 parts of broken rice, 15-24 parts of corns, 7-13 parts of whey powder, 7-15 parts of extruded soybeans, 3-8 parts of whole milk powder and 2-5 parts of blood serum protein powder; second components comprising 0.1-0.5 part of taxus chinensis leaf powder and 0.2-1 part of redwood leaf powder; third components comprising 0.1-0.3 part of zinc oxide, 0.01-0.1 part of calcium propionate, 0.05-0.5 part of lysine, 0.05-0.3 part of threonine, 0.02-0.04 part of an antioxidant and 1-3 parts of piglet premix. In a preparation process, the first components which account for 50%-60% of the total weight are mixed with the third components and then the components are stirred to prepare a mixture A; the residual first components are mixed with the second components and then the components are stirred to prepare a mixture B; and the mixture A and the mixture B are uniformly mixed and stirred to prepare the piglet creep feed. Compared with the prior art, the piglet creep feed provided by the invention has the effect of remarkably improving the intestinal functions of piglets, reducing the intestinal inflammation response and the diarrhea rate of weaned piglets, and improving the growth performance of the weaned piglets.

Description

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AI Technical Summary

Benefits of technology

This patented technology describes various ways to make food products more pleasing to consumers while reducing their negative impact upon animal welfare issues like cowl chewiness (CWD). These techniques include enhancing flavor intensity during cooking processes through heat treatment, controlling moisture levels within ingredients, create specific shapes inside them, adjusting sweetener contents, increasing sugar content without affecting other components, utilizing specialized plant proteins instead of expensive vegetable oils, producing confectionery items containing yeast extract, peptides, albumin, carboxymethyl cellulose, polyvineglycol, polypyrrolene, chlorophyll, tannase, lycophoresbium spongiosynthesis, and glutathion transferring agents. Overall these technical means aim to increase consumer preference towards processed food product types and encourage better gut health and fitness.

Problems solved by technology

This patented problem addressed in previous researchers was how to develop better feeds or crop products like milk foam (BFO) without causing harmful side effects on young animals due to their lack of energy consumption. Specifically, there were issues related to improving gut barrier functions and reducing gastrointestin secretions caused by stressed crops.

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