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Cinnamon aroma-enhancing feed

A technology of cinnamon and feed, applied in the field of pig raising, can solve the problems of carcinogenicity, unfavorable preservation, death, etc., and achieve the effects of reducing the occurrence of diseases, reducing the cost of breeding, and improving the breeding environment

Inactive Publication Date: 2020-03-24
蓝庆流
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, wheat bran is not conducive to long-term preservation, and it is not easy to induce pigs to eat, which is easy to cause waste, is not conducive to the growth of some pigs, affects the development of pigs and the meat of pigs, and the production cost is high, which cannot achieve nutritional balance and cannot reduce pigs. Damp and moldy pig feed will affect the development of pigs, and even increase the incidence and infection of diseases, which will easily lead to pigs getting sick or dying. Moreover, if people eat these pork containing aflatoxin, it is easy to cause human poisoning or carcinogenic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A cinnamon-flavored feed is prepared by mixing the following components in mass percentage: 40% of wheat bran, 30% of soybean meal and 30% of spice. Wherein the flavoring is made from the following raw materials in parts by weight:

[0017] 40 parts of cinnamon leaves, 25 parts of star anise shell, 35 parts of rice bran, 12 parts of popcorn, 1 part of mixed powder of yeast and spore.

[0018] The cinnamon leaves are dried with an evaporator until the water content is 12%.

[0019] The star anise shell is the remaining shell after steaming the star anise, which is fried with fine sand until the moisture content is below 12%, and then sieved to get the fine sand.

[0020] The rice bran is stir-fried in an iron pan until the moisture content is below 10%.

[0021] The popcorn is the popcorn made by popping rice into a popcorn machine.

[0022] The yeast and spore mixed powder is a mixture of yeast and spore in a mass ratio of 1:1.

[0023] The raw materials of the spic...

Embodiment 2

[0025] A cinnamon flavoring feed, comprising the following components in mass percentage: 40% wheat bran, 30% soybean meal and 30% flavoring;

[0026] The flavor enhancer comprises the following raw materials in parts by weight:

[0027] 50 parts of cinnamon leaves, 20 parts of star anise shell, 35 parts of rice bran, 15 parts of popcorn, 10 parts of peanut residue, 3 parts of mixed powder of yeast and spore.

[0028] The cinnamon leaves are dried with an evaporator until the water content is 12%.

[0029] The star anise shell is fried with fine sand until the moisture content is below 12%, and then sieved to remove the fine sand.

[0030] The rice bran is stir-fried in an iron pan until the moisture content is below 10%.

[0031] The popcorn is the popcorn made by popping rice into a popcorn machine.

[0032] The yeast and spore mixed powder is a mixture of yeast and spore in a mass ratio of 1:1.

[0033] The raw materials for flavoring are mixed evenly and pulverized int...

Embodiment 3

[0037] A cinnamon flavoring feed, comprising the following components in mass percentage: 40% wheat bran, 30% soybean meal and 30% flavoring;

[0038] The flavor enhancer comprises the following raw materials in parts by weight:

[0039] 60 parts of cinnamon leaves, 15 parts of star anise shell, 55 parts of rice bran, 9 parts of popcorn, 5 parts of peanut residue, 2 parts of mixed powder of yeast and spore.

[0040] The cinnamon leaves are dried with an evaporator until the water content is 12%.

[0041] The star anise shell is fried with fine sand until the moisture content is below 12%, and then sieved to remove the fine sand.

[0042] The rice bran is stir-fried in an iron pan until the moisture content is below 10%.

[0043] The popcorn is the popcorn made by popping rice into a popcorn machine.

[0044] The peanut dross is the residue left after the peanuts are fried in oil.

[0045] The yeast and spore mixed powder is a mixture of yeast and spore in a mass ratio of 1...

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Abstract

The invention discloses a cinnamon aroma-enhancing feed. The feed comprises the following components in percentage by mass: 40% of wheat bran, 30% of soybean meal and 30% of an aroma-enhancing agent.The aroma-enhancing agent comprises the following raw materials in parts by weight: 40-60 parts of cinnamon leaves, 15-25 parts of star anise shells, 35-55 parts of rice bran, 9-15 parts of popcorn and 1-3 parts of mixed powder of saccharomycetes and spore bacteria. Pigs are fed with the cinnamon aroma-enhancing feed to generate natural organic pork, and the meat quality is more fragrant and fresh. The feed can improve the immunity of pigs, reduce the occurrence and infection of diseases, eliminate animal excrement stink, improve the feeding environment and achieve environment-friendly feeding. According to the aroma-enhancing feed, waste resources are fully utilized, the breeding cost is reduced, and farmers are helped to increase income.

Description

technical field [0001] The invention relates to the field of pig raising. It particularly relates to a cinnamon-flavored feed. Background technique [0002] Pig feed in the prior art generally uses wheat bran as one of the main components. Because wheat bran is rich in cellulose and vitamins, wheat bran is very important for the growth of pigs and the improvement of the nutritional value of pork. However, wheat bran is not conducive to long-term preservation, and it is not easy to induce pigs to eat, which is easy to cause waste, is not conducive to the growth of some pigs, affects the development of pigs and the meat of pigs, and the production cost is high, which cannot achieve nutritional balance and cannot reduce pigs. Damp and moldy pig feed will affect the development of pigs, and even increase the incidence and infection of diseases, which will easily lead to pigs getting sick or dying. Moreover, if people eat these pork containing aflatoxin, it is easy to cause huma...

Claims

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Application Information

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IPC IPC(8): A23K50/30A23K10/30A23K10/37A23K10/16
CPCA23K10/16A23K10/30A23K10/37A23K50/30Y02P60/87
Inventor 蓝庆流
Owner 蓝庆流
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