Feed additive capable of improving farrowing rate of sows of Minbei spotted pigs and preparation method thereof
A feed additive and farrowing rate technology is applied in the field of feed additives for improving the farrowing rate of sows in northern Fujian, and can solve the problems of low farrowing rate, slow growth, and restricting the development of the northern Fujian pig industry. , to achieve the effect of increasing the farrowing rate, promoting the number of ovulation and conception, and improving the nutritional level of the daily feed
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Embodiment 1
[0020] A method for preparing a feed additive for improving the farrowing rate of sows in northern Fujian, specifically comprising the following steps:
[0021] (1) Remove impurities: pick out the moldy, abnormal coix shells and impurities in the raw materials to obtain clean coix shells;
[0022] (2) Soak in rice vinegar: Add the coix husk after removing impurities into rice vinegar at a solid-to-liquid ratio of 1:0.2g / ml, soak for 5 hours at room temperature, and remove;
[0023] (3) Freezing: Put the coix shells soaked in rice vinegar in a freezer or freezer at minus 5°C for 24 hours, and then thaw naturally at room temperature for later use;
[0024] (4) Vinegar roasting: put the coix shells treated in step (3) into a frying pan, fry on medium heat for 5 minutes, and control the temperature at 150°C;
[0025] (5) Extraction: reflux the barley husk roasted with vinegar for 1.5 hours with 90% ethanol at a mass concentration 4 times its weight, collect the ethanol extract a,...
Embodiment 2
[0030] A method for preparing a feed additive for improving the farrowing rate of sows in northern Fujian, specifically comprising the following steps:
[0031] (1) Remove impurities: pick out the moldy, abnormal coix shells and impurities in the raw materials to obtain clean coix shells;
[0032] (2) Soaking in rice vinegar: Add the coix husk after removing impurities into rice vinegar at a solid-to-liquid ratio of 1:0.5 g / ml, soak for 3 hours at room temperature, and remove;
[0033] (3) Freezing: Put the coix shells soaked in rice vinegar in a freezer or freezer at minus 10°C for 15 hours, and then thaw naturally at room temperature for later use;
[0034] (4) Vinegar roasting: Put the coix shells treated in step (3) into a frying pan, fry on medium heat for 15 minutes, and control the temperature at 120°C;
[0035] (5) Extraction: reflux the barley husk roasted with vinegar for 0.5 hours with 60% ethanol at a mass concentration 8 times its weight, collect the ethanol extr...
Embodiment 3
[0040] A method for preparing a feed additive for improving the farrowing rate of sows in northern Fujian, specifically comprising the following steps:
[0041] (1) Remove impurities: pick out the moldy, abnormal coix shells and impurities in the raw materials to obtain clean coix shells;
[0042] (2) Soak in rice vinegar: Add the coix husk after removing impurities into rice vinegar at a solid-to-liquid ratio of 1:0.3 g / ml, soak for 4 hours at room temperature, and remove;
[0043] (3) Freezing: Put the coix shells soaked in rice vinegar in a freezer or freezer at minus 8°C for 20 hours, and then thaw naturally at room temperature for later use;
[0044] (4) Vinegar roasting: Put the coix shells treated in step (3) into a frying pan, fry on medium heat for 10 minutes, and control the temperature at 130°C;
[0045] (5) Extraction: reflux the barley husk roasted with vinegar for 1 hour with 75% ethanol at a mass concentration 6 times its weight, collect the ethanol extract a, ...
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