Green feed additive for improving lean meat percentage and eating quality of pork
A technology of green feed and lean meat rate, which is applied in the field of feed additives, can solve the problems of reducing pork quality, taste, harm, and unreasonable nutritional content, etc., and achieve the effects of reducing the ineffective conversion ratio of feed, avoiding clenbuterol, and improving body shape
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Embodiment 1
[0044] A green feed additive for improving lean meat percentage and eating quality of pork, which is composed of the following raw materials in parts by weight: 2 parts of purslane extract, 3 parts of Houttuynia cordata extract, 3 parts of chrysanthemum flower extract, 1 part of Sophora flavescens powder 3 parts of malt powder, 4 parts of clove powder, 2 parts of mulberry powder, 1 part of atractylodes powder, 2 parts of Polygonum multiflorum powder, 1 part of tangerine peel powder, 1 part of mountain slag powder, 1 part of skullcap powder, 2 parts of Morus alba powder, Huoxiang powder 2 parts, fennel powder 2 parts, licorice powder 1 part.
[0045] The purslane extract is obtained by the following preparation method:
[0046] (1) Remove the roots and impurities of fresh purslane, scald it in boiling water at 85°C for 10 seconds, and dry it with air blowing at a temperature of
[0047] 50°C, make the water content lower than 11%, crush and pass through a 30-mesh sieve to obta...
Embodiment 2
[0077] A green feed additive for improving pork lean meat percentage and eating quality, which is composed of the following raw materials in parts by weight: 5 parts of purslane extract, 5 parts of Houttuynia cordata extract, 5 parts of chrysanthemum flower extract, 3 parts of Sophora flavescens powder 6 parts of malt powder, 8 parts of clove powder, 5 parts of mulberry powder, 4 parts of atractylodes powder, 6 parts of Polygonum multiflorum powder, 4 parts of tangerine peel powder, 5 parts of mountain dregs powder, 6 parts of skullcap powder, 5 parts of Morus alba powder, Huoxiang powder 6 parts, fennel powder 5 parts, licorice powder 3 parts.
[0078] The purslane extract is obtained by the following preparation method:
[0079] (1) Remove the roots and impurities of fresh purslane, scald it in boiling water at 85°C for 10 seconds, and dry it with air blowing at a temperature of
[0080] 50°C, make the water content lower than 11%, crush and pass through a 30-mesh sieve to ...
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