Modified pear residue feed additive capable of resisting bacteria and stopping dysentery and preparation method thereof

Abstract

The invention discloses a modified pear residue feed additive capable of resisting bacteria and stopping dysentery and a preparation method thereof. The method comprises the steps that pear residues are taken as raw materials to be processed through the processes of medicinal material leaching, residue burning, medicinal material ash soaking, airing, crushing, medicine juice adsorbing, flavoring, coating, drying and packaging, anti-nutritional factors such as pectin and tannin in the pear residues are eliminated, splitting decomposition of cell walls in the pear residues is promoted, the polymerization degree of cellulose is decreased, digestion, absorption and utilization of animals on nutritional substances in the pear residues are promoted, the appetite of the animals is improved, the feed intake of the animals is increased, the immune function of the animals is enhanced, the resistance of the animals to diseases is improved, the death and culling rate of the animals is decreased, feed consumption of the animals is decreased, and the breeding benefit is improved.

Description

technical field [0001] The invention relates to the technical field of animal feed processing and preparation, in particular to a modified pear dregs feed additive for antibacterial and antidiarrheal and a preparation method thereof. Background technique [0002] Pear pomace is the residue of fresh pears after crushing, squeezing and extracting juice. It is mainly composed of peel, core and residual pulp. It contains rich nutrients such as soluble sugar, vitamins, minerals and cellulose. It is a good feed resource. Hang or dry to make it light yellow in color and fragrant. It has been determined that in the pear pomace, the peel and pulp account for 96.2%, the fruit seeds account for 3.1%, and the fruit stems account for 0.7%. The nitrogen-free extract of pear pomace is 61.5%, of which the total sugar is 15.1%, the crude fat is 6.8%, and the crude protein content 6.2%. In addition to a small amount of husk and fruit stem in the crude fiber, the pulp and peel are mostly hem...

AI Technical Summary

Problems solved by technology

Due to technical limitations, my country's pear residue resources have only been processed for a long time. This low-level processing makes the added value of pear residue processing and production low, and the industrial chain is short, which hinders the progress of my country's modern industry.