Preparation method of anionic salt having good palatability and used in perinatal period of dairy cows

Abstract

The invention relates to a preparation method of anionic salt having good palatability and used in the perinatal period of dairy cows. The anionic salt comprises the following components in parts by weight: 7-13 parts of magnesium sulphate, 0.075-5.575 parts of zinc sulphate, 0.01-5.3 parts of ferrous sulphate, 16-25 parts of calcium sulphate, 0.05-2.2 parts of manganese sulphate, 2-5.5 parts of ammonium chloride, 7.275-10.475 parts of magnesium chloride, 19-25 parts of rice hull powder, 1-5 parts of ammonium sulphate, and 25-35 parts of maltodextrin. The above raw materials are mixed and prepared into the anionic salt of the dairy cows. By means of the preparation method of the anionic salt having good palatability and used in the perinatal period of the dairy cows in the invention, the incidence rate of postpartum metabolic diseases, such as retained fetal membranes and parturient paresis of the dairy cows, can be obviously reduced; the incidence rate of postpartum hypocalcemia of the dairy cows can be reduced; the productivity effect of dairy cow breeding is increased; furthermore, the palatability is good; the food consumption of dry matters of the dairy cow in the perinatal period is not influenced.

Description

technical field [0001] The invention relates to the field of feed, in particular to a method for preparing an anion salt for dairy cows with good palatability during the perinatal period. Background technique [0002] The scientific feeding and management of dairy cows during the perinatal period (three weeks before delivery to three weeks after delivery) is a very important part of dairy farming. On the one hand, dairy cows in the perinatal period face a series of physiological stress (parturition, lactation) and are prone to metabolic disorders. ; On the other hand, due to the continuous growth of the fetus and placenta, the dry matter intake (DMI) decreases and causes nutritional imbalance, and seriously affects postpartum health and milk production performance. The DMI of dairy cows decreased by nearly 30% in the last week of the peripartum period, and the lower DMI is difficult to meet the energy needs of the cows (Bertics et al., 1992). Ketosis caused by negative ener...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing anionic salts for dairy cows with good palatability during the perinatal period, so as to solve the problem of poor palatability of current anionic salt additives

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