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Feed additive for reducing astringency of goat meat and preparation method thereof

A feed additive, goat meat technology, applied in the molding or processing of animal feed, animal feed, animal feed, etc., can solve the problems of goat meat odor and taste can not be achieved, achieve tender and safe meat, promote dirt excretion, improve The effect of anti-aging ability

Inactive Publication Date: 2019-03-22
NANNING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But utilize the feed additive in the prior art to raise, and goat meat quality smell and mouthfeel still can not reach the requirement of modern people

Method used

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  • Feed additive for reducing astringency of goat meat and preparation method thereof
  • Feed additive for reducing astringency of goat meat and preparation method thereof
  • Feed additive for reducing astringency of goat meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of a feed additive for reducing the smell of goat meat, comprising 10kg of butter, 66kg of shrimp shell powder, 6kg of fragrant tea, 0.2kg of EM bacteria, 20kg of bone meal, 20kg of seaweed, 9kg of modified starch, and 9kg of Chinese medicine extract 1. Pretreat 4kg of sludge at the bottom of the pond, stir for 20min at a temperature of 80°C and a rotation speed of 180r / min, place it at a temperature of 5°C for 2h, and then grind to pass 200 mesh;

[0024] The modified starch is mixed with starch, calcium lactate, and water in a mass ratio of 46:1:170, and starts to heat up. When the temperature rises to 87° C., react for 35 minutes; add titanium powder with an amount of calcium lactate of 0.5, and continue The temperature rises to 99°C, reacts for 30 minutes, irradiates with ultraviolet light for 10 minutes, cools down and discharges;

[0025] The starch is corn starch, wheat starch, rice starch, potato starch, potato starch, tapioca starch or any ...

Embodiment 2

[0031] A preparation method of a feed additive for reducing the smell of goat meat, comprising 5 kg of butter, 56 kg of shrimp shell powder, 3 kg of fragrant tea, 0.1 kg of EM bacteria, 10 kg of bone meal, 10 kg of seaweed, 5 kg of modified starch, and 5 kg of Chinese medicine extract 1. Stir 1 kg of pretreated bottom sludge at a temperature of 60°C and a rotation speed of 150r / min for 15 minutes, place it at a temperature of 0°C for 1 hour, and then grind to pass 200 mesh;

[0032] The modified starch is mixed with starch, calcium lactate, and water in a mass ratio of 40:1:150, and starts to heat up. When the temperature rises to 80° C., react for 30 minutes; add titanium powder with an amount of calcium lactate of 0.1, and continue The temperature rises to 96°C, reacts for 20 minutes, irradiates with ultraviolet light for 5 minutes, cools down and discharges;

[0033] The starch is corn starch, wheat starch, rice starch, potato starch, potato starch, tapioca starch or any tw...

Embodiment 3

[0039]A preparation method of a feed additive for reducing the smell of goat meat, comprising 7kg of butter, 60kg of shrimp shell powder, 5kg of fragrant tea, 0.15kg of EM bacteria, 15kg of bone meal, 15kg of seaweed, 7kg of modified starch, and 7kg of Chinese medicine extract 1. Pretreat 3kg of sludge at the bottom of the pond, stir for 18 minutes at a temperature of 70°C and a rotation speed of 165r / min, place it at a temperature of 4°C for 1 hour, and then grind to pass 200 mesh;

[0040] The modified starch is mixed with starch, calcium lactate, and water in a mass ratio of 45:1:160, and starts to heat up. When the temperature rises to 85° C., react for 30 minutes; add titanium powder with an amount of calcium lactate of 0.2, and continue The temperature rises to 98°C, reacts for 20 minutes, irradiates with ultraviolet light for 5-10 minutes, cools down and discharges;

[0041] Described starch is the mixture of cornstarch, wheatstarch and ricestarch in equal mass ratio; ...

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Abstract

The invention relates to the technical field of goat breeding, in particular to a feed additive for reducing the astringency of goat meat and a preparation method of the feed additive. The method comprises: stirring butter, shrimp shell powder, Rabdosia amethystoides, EM bacteria, bone powder, seaweed, modified starch, a traditional Chinese medicine extract and pre-treated tank bottom sludge, thentreating at a low temperature, and grinding until particles can pass a 200-mesh screen. The nutritious feed of the invention has the advantages of balanced nutrition, fragrant and sweet taste and good palatability; the content of total branched chain fatty acids in the goat meat can be reduced, the anti-aging ability of a goat is improved, the meat is more tender, and the nutrient absorption is promoted.

Description

technical field [0001] The invention relates to the technical field of feed additives, in particular to a feed additive for reducing the smell of goat meat and a preparation method thereof. Background technique [0002] Mutton is good for blood, nourishing the liver, and improving eyesight. It has a good effect on the treatment of tuberculosis, night blindness, cataracts, and other diseases. Compared with cow's milk, goat's milk is rich in fat and protein. It is one of the ideal foods for kidney disease patients and a natural tonic for those with physical weakness. In addition, mutton is tender, high in protein and rich in vitamins. At the same time, it is easy to digest. Eating more mutton can also improve physical fitness and improve disease resistance. It is effective for general wind-cold cough, chronic bronchitis, deficiency-cold asthma, kidney deficiency impotence, abdominal cold pain, physical weakness and fear of cold, sore waist and knees, sallow complexion, qi and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/10A23K20/158A23K10/26A23K10/30A23K20/163A23K10/12A23K10/20A23K40/30
CPCA23K10/12A23K10/20A23K10/26A23K10/30A23K20/158A23K20/163A23K40/30A23K50/10
Inventor 张艳雯郑一民谭春萍吴云月
Owner NANNING UNIV
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