Wild pepper meal pig feed
A technology for prickly ash meal and pig feed, applied in the field of livestock breeding, can solve the problems affecting the palatability and safety of feed, waste of prickly ash meal, etc., achieve good palatability and safety, eliminate spicy taste, and improve the effect of raw pork quality.
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Embodiment 1
[0028] A feed for pigs with prickly ash meal, which is made by mixing the following raw materials: 200kg prickly ash meal, 9kg resinase, 8kg laccase, 9kg calendula, 10kg grape seed, 7kg borage, 6kg willow bark, 4kg evening primrose, and 5kg thyme , birch leaves 10kg.
[0029] The Zanthoxylum bungeanum is obtained after fermentation by the following method: adding 5% Candida, 2% Torulopsis, 3% Bacillus subtilis, 2.5% Acinetobacter johnsonii to the Zanthoxylum bungeanum, and then Water is added to adjust the water content of the prickly ash meal to 27.5%, sealed and fermented for 4 days, then ventilated, and sealed and fermented again for 6 days.
[0030] The grape seed is grape seed powder.
Embodiment 2
[0033] A feed for pigs with prickly ash meal, which is made by mixing the following raw materials: 180kg prickly ash meal, 10kg resinase, 9kg laccase, 10kg marigold, 7kg willow bark, 12kg grape seed, 8kg borage, 5kg evening primrose, 6kg thyme , birch leaves 12kg.
[0034] The Zanthoxylum bungeanum is obtained after fermentation by the following method: adding 5% Candida, 2% Torulopsis, 3% Bacillus subtilis, 2.5% Acinetobacter johnsonii to the Zanthoxylum bungeanum, and then Water is added to adjust the water content of the prickly ash meal to 27.5%, sealed and fermented for 4 days, then ventilated, and sealed and fermented again for 6 days.
[0035] The grape seed is grape seed powder.
[0036] The borage is the whole herb of borage.
Embodiment 3
[0038] A feed for pigs with prickly ash meal, which is made by mixing the following raw materials: 220kg prickly ash meal, 8kg resinase, 7kg laccase, 8kg calendula, 5kg willow bark, 8kg grape seed, 6kg borage, 3kg evening primrose, 4kg thyme , birch leaves 8kg.
[0039] The Zanthoxylum bungeanum is obtained after fermentation by the following method: adding 5% Candida, 2% Torulopsis, 3% Bacillus subtilis, 2.5% Acinetobacter johnsonii to the Zanthoxylum bungeanum, and then Water is added to adjust the water content of the prickly ash meal to 27.5%, sealed and fermented for 4 days, then ventilated, and sealed and fermented again for 6 days.
[0040] The grape seed is grape seed powder.
[0041] The borage is the whole herb of borage.
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