Fattening sheep feed for reducing mutton smell

Abstract

The invention mainly relates to the technical field of feed processing and discloses fattening sheep feed for reducing mutton smell. The fattening sheep feed is prepared from sorghum sudanense, hot pepper seedlings, peanut vines, cushaw stems, common sage herb, commelina diffusa, corn flour, wheat bran, soybean meal, cottonseed meal, egg-shell meal, snakeskin, salt, saccharomycetes, ferrous sulfate and lycopene. The fattening sheep feed is rich in raw materials, balanced in nutrition, excellent in palatability, tender in meat and capable of reducing the fat content in the fattening sheep body, reducing the mutton smell and obviously improving the mutton quality, so that the economic income is improved by 17.2%; and moreover, the sorghum sudanense, hot pepper seedlings, peanut vines and cushaw stems are ground, and a sodium carbonate solution is sprayed, so that the pH value of the raw materials is improved, the original nutritional ingredients are maintained, the raw materials are softened, and digestive absorption of the sheep on the raw materials is promoted. Meanwhile, due to the lots of fibers and flavones, the content of total branched fatty acids in the mutton can be reduced, and the mutton smell is fundamentally reduced.

Description

technical field [0001] The invention mainly relates to the technical field of feed processing, in particular to a feed for fattening sheep that reduces the smell of mutton. Background technique [0002] The meat of mutton is tender and tender, with less fat and cholesterol content than pork. It can not only protect against wind and cold, but also nourish the body. All deficiencies such as sore knees, sallow complexion, qi and blood deficiency, physical deficiency after illness or postpartum, etc. have therapeutic and tonic effects, and are most suitable for eating in winter, so they are called winter tonics; but mutton has a strong smell, and Even if a variety of condiments are added in the cooking process, it is still difficult to cover and remove, which makes many consumers intolerable and greatly restricts the sales of mutton, and the current method of only using feed to reduce the smell of mutton has no obvious effect; patent application Document CN 106889315 A disclose...

AI Technical Summary

Problems solved by technology

[0002] The meat of mutton is tender and tender, with less fat and cholesterol content than pork. It can not only protect against wind and cold, but also nourish the body. All deficiencies such as sore knees, sallow complexion, qi and blood deficiency, physical deficiency after illness or postpartum, etc. have therapeutic and tonic effects, and are most suitable for eating in winter, so they are called winter tonics; but mutton has a strong smell, and Even if a variety of condiments are ad...