Feed additive for improving carp meat quality, preparation method and application

Abstract

The invention provides a feed additive for improving carp meat quality. The feed additive is prepared from, by weight, 10-20 parts of florists chrysanthemum flowers, 10-30 parts of green tea, 5-15 parts of common turmeric rhizome, 10-30 parts of eucommia barks, 5-25 parts of suberect spatholobus stems, 15-30 parts of dahurian angelica roots, 10-20 parts of ural licorice roots, 5-10 parts of dyerswoad roots, 20-50 parts of common yam rhizome, 5-10 parts of immature flowers of wild honeysuckle, 5-10 parts of fennel fruits, 5-10 parts of cassiabarktree barks and 10-20 parts of Chinese hawthorn fruits. A preparation method of the feed additive sequentially includes the steps: first, weighing components according to required weight; second, crushing the components and sieving the components bya 60-100-mesh sieve; third, uniformly mixing and stirring powder of the components. The carp meat quality is remarkably improved, the weight of a carp is increased, immunity is enhanced, and the carpfeed additive is convenient to prepare and use, low in cost, easy to popularize, safe and non-toxic.

Description

technical field [0001] The invention relates to the field of carp feed, in particular to a feed additive for improving carp meat quality. Background technique [0002] Carp is an excellent variety of traditional freshwater aquaculture in China. There are many types of carp, such as wild carp, scale carp, mirror carp, red carp, purse carp, etc. Carp has strong adaptability to water environment. Over the years, many domestic scientific research units have used new technologies to Started the selection and cultivation of carp. Through methods such as domestication and hybridization, many excellent varieties have been cultivated, and remarkable results have been achieved in fishery production in various places; carp often inhabit the bottom of water bodies; adult fish are mainly molluscs Under natural conditions, the main food is snails, clams, aquatic insect larvae, water earthworms, silk algae, aquatic plants and organic debris; carp is docile, grows fast, has few diseases, an...

AI Technical Summary

Problems solved by technology

[0002] Carp is an excellent variety of traditional freshwater aquaculture in China. There are many types of carp, such as wild carp, scale carp, mirror carp, red carp, purse carp, etc. Carp has strong adaptability to water environment. Over the years, many domestic scientific research units have used new technologies to Started the selection and cultivation of carp. Through methods such as domestication and hybridization, many excellent varieties have been cultivated, and remarkable results have been achieved in fishery production in various places; carp often inhabit the bottom of water bodies; adult fish are mainly molluscs Under natural conditions, the main food is snails, clams, aquatic insect larvae, water earthworms, silk algae, aquatic plants and organic debris; carp is docile, grows fast, has few diseases, and is easy to reproduce; in artificial Under the conditions of recuperation, it grows faster and has a high output; however, the existing carp farming is all about the abuse of unreasonable feed, which not only leads to poor water quality, reduced carp production, but also greatly reduces the quality of carp; it is practical, delicious, and nutritious. The value is very high, whether it is meat or soup, it is fresh and delicious, and it is appetizing. It is a favorite food in people's daily diet; with the improvement of intensive farming technology and the increase of breeding density, the growth rate of farmed fish, breeding The output has been greatly improved; however, compared with natural fish, the meat quality of farmed fish products generally has the phenomenon of poor quality, and the nutritional regulation of carp quality is an important and complicated research topic in carp nutrition; measuring fish meat quality There are many indicators and its influencing factors. How to improve the nutritional composition of fish, the histological structure of fish meat and the flavor of fish meat through nutritional regulation means is a problem that needs to be solved at present.