Feed additive for laying hens

Abstract

The invention belongs to the field of livestock feed, and specifically relates to a feed additive for laying hens, wherein the feed additive is composed of the following components in parts by weight:30-40 parts of beneficial bacteria, 3-5 parts of cellulase, 6-8 parts of amylase, 2-3 parts of auxin, 3-5 parts of ferrous sulfate, 6-9 parts of calcium dihydrogen phosphate and 0.2-0.8 part of traceelements. By addition of the additive into a laying hen feed, the fat deposit in bodies of the laying hens can be reduced, the laying hens can grow fast, the meat of the laying hens can be guaranteedto be compact, the laying hens can be healthier, and the egg laying rate of the laying hens can be increased; by addition of the trace elements, the egg laying rate of the laying hens can be increased by 30% or more, and the yolk index of the laying hens is more than 2 times higher than that of laying hens fed with common feeds, the quality of eggs is greatly improved, the egg laying time is prolonged, the egg laying period is greatly prolonged and the economic benefits brought by the laying hens are greatly improved.

Description

technical field [0001] The invention relates to a feed additive for laying hens, belonging to the field of livestock feed. Background technique [0002] The eggs are the eggs of the pheasant chicken. Eggs can be divided into three main parts: shell, white and yolk. Eggs contain a large amount of vitamins and minerals and proteins with high biological value. The amino acid composition of the proteins is the closest to that of human tissue proteins. Eggs are a favorite food for the public. Fresh eggs contain rich and comprehensive nutrition. Nutritionists call it "complete protein mode" and are known as "ideal nutrition bank". As the most nutritious egg yolk, it mostly resides in the center of the protein and is suspended from the two poles by the frenulum. The volume of the egg yolk is about 30% to 32% of the whole egg. The main component is vitellin, and the fat content is 28.2%. Most of the fat belongs to lecithin, which is one of the phospholipids. In terms of human nu...

AI Technical Summary

Problems solved by technology

[0003] As the source of eggs, laying hens are raised in large quantities, but the current feed for laying hens only provides nutrition, and does not start with egg production rate and egg yolk quality, which is the deficiency of the existing technology

At present, this problem has not been well resolved