Pig feed for improving immunity

Abstract

The invention discloses pig feed for improving immunity. The feed is prepared from, by weight, 30-40 parts of corn flour, 20-40 parts of plant straw, 20-30 parts of sweet potato leaves, 15-25 parts of banana peel, 15-25 parts of exocarpium benincasae, 5-15 parts of sunflower cakes, 8-10 parts of leaf mustard, 50-60 parts of watermelon peel, 3-5 parts of mango leaf extract, 6-10 parts of pumpkin's stems and leaves, 90-100 parts of glutinous rice flour, 2-4 parts of seeds of cowherb, 3-5 parts of pseudo-ginseng, 4-6 parts of fructus cnidii and 8-10 parts of sudangrass. The feed is mainly prepared from edible wide herb, traditional Chinese medicinal materials are added at the same time, nutrition is abundant and balanced, the flavor of pigs is improved, normal growth and development of pigs can be ensured, the intestinal functions of pig herds are regulated, digestibility is improved, the immunity of pigs can be improved, morbidity of pigs is decreased, and quality of pork is improved.

Description

technical field [0001] The invention relates to a feed, in particular to a pig feed for improving immunity. Background technique [0002] With the rapid development of China's fast food industry, the consumption of pork is increasing year by year. However, due to the short production cycle of piglets and excessive body fat accumulation, abdominal fat generally accounts for 2%-3% of pork body weight, and some body fat can reach 20% %, too much body fat not only reduces the conversion rate of feed, but also the high concentration of unsaturated fatty acids in pork is prone to oxidative rancidity and produces peroxidation products, which will have a certain impact on the shelf life and quality of pork, and serious ones may occur Fatty liver syndrome not only affects the growth and development of pigs, but can even cause death. Therefore, regulating pork lipid metabolism is not only to reduce pork body fat, improve its meat quality, and meet the requirements of people's consump...

AI Technical Summary

Problems solved by technology

[0002] With the rapid development of China's fast food industry, the consumption of pork is increasing year by year. However, due to the short production cycle of piglets and excessive body fat accumulation, abdominal fat generally accounts for 2%-3% of pork body weight, and some body fat can reach 20% %, too much body fat not only reduces the conversion rate of feed, but also the high concentration of unsaturated fatty acids in pork is prone to oxidative rancidity and produces peroxidation products, which will have a certain impact on the shelf life and quality of pork, and serious ones may occur Fatty liver syndrome not only affects the growth and development of pigs, but can even cause death