Special fatty acid product for improving beef cattle growth performances

Abstract

The invention discloses a special fatty acid product for improving the beef cattle growth performances. The special fatty acid product comprises the following components in part by weight: 1-2 parts of vanillin, 0.2-1 part of ethyl vanillin, 1-3 parts of gamma-nonanolactone, 0.1-0.5 part of gamma-undecalactone, 90-99 parts of propylene glycol, 1-3 parts of butyric acid, 0.1-0.6 part of gamma-octalactone, 0.1-0.5 part of delta-decalactone, 0.1-0.5 part of delta-dodecalactone, 0.02-0.06 part of delta-undecanolactone, 0.3-0.8 part of octylic acid, 0.5-1.5 parts of isovaleric acid, 0.1-0.3 part ofdihydrocoumarin, 0.2-1 part of caproic acid, 0.1-0.3 part of 2-octanone, 0.02-0.08 part of amyl butyrate, 0.2-1 part of ethyl butyrate and 0.1-0.5 part of acetic acid. The special fatty acid productdisclosed by the invention has the benefits that through studying the preferences to the taste and the smell of beef cattle, a phagostimulant capable of improving the beef cattle feed intake is prepared; through adding a moderate amount of fatty acid, the multiple growth performances of the beef cattle are significantly improved.

Description

technical field [0001] The invention belongs to the technical field of animal feed additives, in particular to a special fatty acid product for improving the growth performance of beef cattle. Background technique [0002] Straw is the main roughage for cattle and sheep, but because of incomplete nutrition, it is often necessary to add minerals, trace elements and vitamins. The addition of these nutrients leads to bad smell of feed, even with peculiar smell, and the feed intake of animals is greatly reduced. Therefore, it is of great significance to increase the feed intake of cattle and sheep by adding suitable sweet and flavor attractants to the feed. [0003] Different species have different taste preferences for food. Flavoring agent for beef cattle, which belongs to a kind of edible essence. Cows have a strong preference for sweetness, a medium preference for sourness, and a preference for citrus, green, chocolate, and molasses aromas. Experiments have proved that t...

AI Technical Summary

Problems solved by technology

If the feed intake of beef cattle is increased, but the digestion capacity is insufficient, it will lead to difficulty in digestion, weakened rumination, and is not conducive to fattening

However, currently on the market, there is a lack of special products for the growth performance of ruminants, especially beef cattle, and there is a serious lack of additives that take into account both feed intake and digestibility.