Fattening pig feed and preparation method thereof

Abstract

The invention relates to the technical field of biological feed and in particular relates to fattening pig feed and a preparation method thereof. The feed is prepared from a main material and probiotics; the main material is prepared from the following components in parts by weight: 25 to 40 parts of soybean residues, 17 to 28 parts of oatmeal, 22 to 40 parts of potato, 50 to 100 parts of corn flour, 5 to 7 parts of cortex eucommiae, 3 to 8 parts of radix astragali seu hedysari, 10 to 16 parts of radix angelicae sinensis, 3 to 8 parts of schisandra propinqua, 3 to 8 parts of garlic powder, 9 to 12 parts of poria cocos, 5 to 10 parts of radix codonopsis, 8 to 12 parts of rhizoma chuanxiong, 5 to 9 parts of rhizoma cyperi, 4 to 9 parts of white chrysanthemum and 5 to 9 parts of folium eriobotryae; the probiotics comprise bacillus subtilis, enterococcus faecalis, lactobacillus, bifidobacterium and streptococcus lactis. By adopting the fattening pig feed, the problems that the conversion rate and the feed conversion rate of the fattening pig feed are difficult to control and antibiotics are remained are solved; the conversion rate of the pig feed can be improved and the feed conversionrate can be reduced under the condition that the antibiotics are not used, the meat quality is improved and the feed has a good application prospect.

Description

technical field [0001] The invention relates to the technical field of feed, in particular to a feed for fattening pigs and a preparation method thereof. Background technique [0002] The organs of growing and finishing pigs are mature, and the resistance to the external adverse environment is also enhanced. The probability of disease in this stage of pigs is reduced, and it is relatively easy to raise. Yes, but to pursue a higher feed return at this stage, to achieve the purpose of increasing the daily weight gain of pigs, improving the quality of pork, reducing costs, and shortening the time for slaughter, with the least investment, the production volume is large and high-quality pork supply market. The characteristic of fattening pigs is that all organs, tissues, systems and functions of the body have been fully developed, especially the digestive system has undergone great changes, and it can digest and absorb various feeds. The nervous system and the body's resistance...

AI Technical Summary

Problems solved by technology

[0003] For a long time, in order to ensure that fattening pigs will not get sick and put them on the market as soon as possible, farmers usually add antibiotics to the feed of fattening pigs. Although the production of pork has increased, the quality of pork that is related to people's lives and health cannot be guaranteed.

Images