Traditional Chinese medicine feed additive for beeves to improve beef quality

Abstract

The invention belongs to the technical field of livestock raising feed, and particularly relates to a traditional Chinese medicine feed additive for beeves to improve beef quality. Active ingredients of the traditional Chinese medicine feed additive are prepared from, by weight, 20-30 parts of Radix astragali, 5-10 parts of radish seed, 12-24 parts of Herba agri, 20-30 parts of Acacia catechu, 10-20 parts of Stephania japonica, 15-25 parts of Radix rubiae, 11-18 parts of Flos hibisci, 5-10 parts of human placenta, 12-24 parts of Rhizoma polygonati, 20-30 parts of Lycium barbarum, 15-25 parts of Rhizoma cyrtomium, 16-32 parts of medicated leaven, 5-10 parts of Poria cocos, 20-25 parts of Rhizoma chuanxiong, 10-20 parts of pine needle, 8-12 parts of ginkgo leaf, 4-8 parts of salvia officinalis, 6-12 parts of Radix adenophorae, 5-10 parts of Mangnolia officinalis, 15-25 parts of Spina gleditsiae, 8-16 parts of Cortex eucommia, 6-8 parts of Houttuynia cordata and 10-14 parts of Radix glycyrrhizae. The traditional Chinese medicine feed additive is simple to prepare, free of toxic and side effect and residue and capable of improving beef quality and yield, enhancing beef growing ability and immunity and reducing disease occurrence.

Description

(1) Technical field [0001] The invention belongs to the technical field of animal husbandry feed, and in particular relates to a traditional Chinese medicine feed additive for beef cattle which can improve the quality of beef. (2) Background technology [0002] With the improvement of people's living standards and the gradual transformation of meat consumption structure, the demand for high-quality beef is increasing day by day. Beef quality of beef cattle refers to various physical and chemical shapes and parameters related to processing and use, such as the appearance, flavor, nutrition and hygiene of fresh beef and processed meat. As people pay more and more attention to health, they pay more attention to indicators such as hygiene, nutrition and health care of beef. [0003] In modern agriculture, there are many ways to improve the quality of beef. In theory, the quality of beef can be improved through genetic breeding. However, this method is time-consuming and expensi...

AI Technical Summary

Problems solved by technology

[0003] In modern agriculture, there are many ways to improve the quality of beef. In theory, the quality of beef can be improved through genetic breeding. However, this method is time-consuming and expensive, and it is difficult for ordinary farmers to bear; the existing fattening feed for beef cattle is generally It can increase the weight and fatness of beef cattle, but most of them belong to water fat and weak fat, and the improvement of beef quality such as meat color, water absorption rate, tenderness and other indicators is limited, and due to the addition of antibiotics, hormones and other ingredients that are harmful to human health The resistance of consumers; at present, research on green feed additives that can replace antibiotics, hormones, etc. to improve beef quality and beef safety has become a hot issue in nutrition

[0004] As a unique medicinal resource in my country, traditional Chinese medicine has become a beneficial ingredient intended for various feed additives due to its high effectiveness and low toxicity. Did not really play a significant role in regulating the beef quality of beef cattle

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