Biological feed for increasing egg weight of laying hens at primary production period and completed feed

Abstract

The invention provides a biological feed for increasing egg weight of laying hens at a primary production period, and a completed feed containing the biological feed for the laying hens at the primary production period. The biological feed is prepared through sealed fermentation of raw materials of a feed at the temperature of 20-40 DEG C for 3-7 days, wherein the raw materials of the feed comprise the following components in parts by weight: 0.05-0.2 part of microzymes, 0.05-0.2 part of lactic acid bacteria, 0.05-0.2 part of bacillus, 300-700 parts of puffing dehulled soybean meal, 50-150 parts of corn flour, 50-200 parts of rice bran and 50-150 parts of corn germ cakes. The completed feed for the laying hens at the primary production period contains the biological feed of which the weight ratio is 3-6%. The completed feed is balanced in nutrients and high in digestibility, and experiments conform that the completed feed has precise effects on increasing the egg weight of the laying hens at the primary production period.

Description

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AI Technical Summary

Benefits of technology

This patented technology improves upon existing methods by producing various beneficial substances from certain types of microorganisms called Lactobacilli (LB). These benefits include prevention or reduction of harmful bacterium colonies on poultry flocks; stimulation of gut flora when they grow inside them due to their ability to resist extreme temperatures and anaerobes through enzyme reactions caused by specific ingredients added thereto; increased absorption efficiency of essential mineral elements such as calcium and phosphorus into food products made therefrom without compromising taste quality. Additionally, this new method reduces unwanted side effects associated with traditional chemical preservatives used at home. Overall, these technical improvements enhance the performance and value of chickpeas served commercially throughout different stages of development.

Problems solved by technology

The technical problem addressed in this patented patent relates to finding an improved way to make better use of feeds containing antioxidant ingredients without causing harmful effects like reduced milk output due to poor taste sensory qualities associated with these compounds. This would be especially useful when trying to creature feedstock suitable for young birds called chickens because they require large amounts of energy during rearing compared to other species.

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