Environment-friendly penaeus vannamei feed with low anti-nutritional factor content

Abstract

The invention discloses a penaeus vannamei feed, and especially relates to an environment-friendly penaeus vannamei feed with low anti-nutritional factor content. The invention belongs to the field of aquaculture feeds. The environment-friendly penaeus vannamei feed with low anti-nutritional factor content comprises the following components: fishmeal, fermented bean meal, fish soluble powder, squid paste, high-gluten flour, fish oil, soybean lecithin powder, choline chloride, calcium dihydrogen phosphate, a compound vitamin premix, a compound mineral salt premix, vitamin C-phosphate, a yucca extract, ampelopsis grossedentata flavones, and a Chinese herbal medicine compound preparation; and the Chinese herbal medicine compound preparation is prepared by the following steps: mixing cortex eucommiae with Chinese wolfberry fruits, carrying out superfine crushing, and carrying out sieving by using a 100-mesh screen. The penaeus vannamei feed has the following advantages: (1), the feed is low in anti-nutritional factor content; (2), the feed is comprehensive in nutrition, good in attractant performance, and good in palatability; (3), the feed is high in digestion and utilization rates, and is capable of improving immunity of the penaeus vannamei and increasing the survival rates; (4), the feed is capable of improving aquaculture water qualities; and (5), the feed is also capable of improving meat quality and meat color of the penaeus vannamei.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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AI Technical Summary

Benefits of technology

This patented technology helps reduce or eliminate certain negative properties associated with traditional methods for producing edible beverages (BW). These include reduced levels of various mineral salts like calcium), increased amounts of proteins from vegetables compared to regular crops, higher concentrations of vitamins B1 through beta carboxylase activity, lower contents of unsaturated oils called phytolipin, better taste sensory attributes due to its sweetness, stronger odors caused by volatile organics released when heat cookings take place, less bitterness than common salt fried rice, more complete nutrients absorption without adding too much weight gain. Additionally, this new method allows for efficient use of feeds containing these valuable sources while reducing environmental impact on wild ecosystems. Overall, this innovative technological approach provides an effective solution for creation of nontoferritive sweeteners suitable for consumption worldwide.

Problems solved by technology

This patented technical problem addressed in this patent relates to reducing the use of animal proteinkle meat sources in food products without compromising their beneficial properties like gastronomie sensitivity, nerve activity, immune response potential, and muscle tissue abnormalities associated with these ingredients. Additionally, supplementary mineral elements can decrease flavoriness and lower chlorophyll levels in certain types of pearlfish feeds compared to traditional ones.