Feed additive for improving egg laying performance and egg quality of snowfield white chickens in plain area and preparation method of feed additive

Abstract

The invention provides a feed additive capable of improving the egg laying performance and egg quality of snowfield white chickens in plain areas and a preparation method, and belongs to the field of feed additives. The preparation method of the feed additive capable of improving the egg laying performance and the egg quality of the snowfield white chickens in the plain region comprises the following steps: preparing the first component, preparing the second component, and mixing the materials to prepare the preparation. According to the feed additive for improving the egg laying performance and the egg quality of the snowfield white chickens in the plain area and the preparation method, the egg laying performance of snowfield white chicken flocks can be effectively improved under the condition of low additive amount, and the egg quality and the flavor of the snowfield white chickens are effectively improved; the feed additive is good in palatability and free of secondary hazards such as pesticide residues, and the problems that the activity of the fermented soybean meal affects the stability of active ingredients and the application effect is reduced can be effectively solved.

Description

Technical Field

[0001] The invention relates to the field of feed additives, in particular to a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas and a preparation method thereof. Background Art

[0002] Snowland White Chicken is the first new breed of laying hens independently cultivated by the Tibet Autonomous Region. Its appearance, weight, uniformity and production performance can well adapt to the breeding needs of the plateau area with an altitude of 2800-4200 meters. However, the climate conditions in the plateau area are cold and dry, and the vegetation is relatively simple. Affected by the climate conditions and the shortage of feed raw materials in the plateau area, the growth of Tibetan chickens is relatively slow. Snowland White Chickens need to rest for 1-4 days after laying eggs, resulting in low egg production, which seriously restricts the in-depth development of Snowland White Eggs surrounding products.

[0003] With the deepening of cooperation between Shandong and Tibet, Snowland White Chickens began to be introduced into the plains of Shandong. Although the climate conditions have been greatly improved and the feed raw materials are sufficient, Snowland White Chickens still have problems such as low egg production rate and poor egg quality. At the same time, Snowland White Chicken flocks are prone to stress symptoms such as timidity, aggressiveness, and hypothermia, which can easily cause individual damage, and the egg-laying performance of the flocks is low, and the egg quality is poor (such as thin eggshells, low albumen height, etc.) is more common. At present, the prior art does not disclose a feed additive specifically targeting the characteristics of Snowland White Chickens to improve the aforementioned problems of Snowland White Chickens. Therefore, a feed additive is provided to improve the egg-laying performance and egg quality of Snowland White Chickens in plain areas, which can not only improve the egg-laying performance of Snowland White Chicken flocks, but also improve the egg quality of Snowland White Chickens such as egg flavor, which has important technical significance.

[0004] The existing methods for improving the egg-laying performance and egg quality of laying hens usually directly add superfine Chinese medicine powder to the feed, or add superfine Chinese medicine powder and fermented soybean meal to the feed; however, in order to obtain the desired effect, a large dose of addition is required, the added superfine Chinese medicine powder has poor palatability, which affects the feed intake of laying hens, and there are secondary hazards such as pesticide residues. Furthermore, although the fermented soybean meal used can improve palatability to a certain extent, the fermented soybean meal is rich in active ingredients and has high activity, which will directly affect the stability of the active ingredients in the superfine Chinese medicine powder and reduce the application effect of the active ingredients in the superfine Chinese medicine powder. Summary of the invention

[0005] In order to solve the technical problems existing in the prior art, the present invention provides a feed additive for improving the egg-laying performance and egg quality of Snow White Chicken in plain areas and a preparation method thereof, which can effectively improve the egg-laying performance of Snow White Chicken flocks and effectively improve the egg quality and flavor of Snow White Chicken under the condition of low additive dosage; and the feed additive has good palatability, is free of secondary hazards such as pesticide residues, and can effectively avoid the problem that the activity of fermented soybean meal affects the stability of active ingredients and reduces its application effect.

[0006] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: A method for preparing a feed additive for improving the egg-laying performance and egg quality of snowy white chickens in plain areas, comprising the following steps: preparing a first component, preparing a second component, and mixing a preparation; The method for preparing the first component comprises dispersing limonene, curcumin, Tween-20 and sodium carboxymethyl cellulose in deionized water to obtain an active ingredient liquid; dispersing β-cyclodextrin and gum arabic in deionized water to obtain an inclusion liquid; mixing the active ingredient liquid and the inclusion liquid, dispersing them by ultrasonication, cooling and precipitating them, separating and obtaining a solid, and drying them to obtain the first component; The method for preparing the second component comprises: in a nitrogen environment, at a temperature of 50-55° C., mixing soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, and phospholipid-polyethylene glycol 2000 evenly, adding limonin and astaxanthin and mixing evenly, and finally adding deionized water and glycerol, mixing evenly to obtain a primary emulsion; after the primary emulsion is subjected to high-pressure homogenization, the pH is adjusted to neutral, and spray-dried to obtain the second component; The mixed preparation method comprises the following steps: uniformly mixing the first component, the second component, nootkatone and fermented soybean meal to prepare a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas.

[0007] Preferably, in the preparation of the first component, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethyl cellulose, and deionized water in the active ingredient liquid is 9.2-9.6:0.35-0.45:0.2-0.25:0.1-0.12:100; The weight ratio of beta-cyclodextrin, gum arabic and deionized water in the inclusion liquid is 15-16:3-3.6:100.

[0008] Preferably, in the preparation of the first component, the volume ratio of the active ingredient liquid to the inclusion liquid is 1:1.8-2.

[0009] Preferably, in the preparation of the first component, the ultrasonic dispersion frequency is 30-33kHz, the ultrasonic dispersion power is 450-550W, and the ultrasonic dispersion time is 60-90min; The cooling and precipitation temperature is 2-7°C, and the cooling and precipitation time is 4-6h.

[0010] Preferably, in the preparation of the second component, the weight ratio of soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000, limonin, astaxanthin, deionized water, and glycerol is 80-85:13-15:8-9:0.4-0.5:0.8-1:2.3-2.5:9.5-10:0.16-0.2:150-170:19-21.

[0011] Preferably, in the preparation of the second component, the high-pressure homogenization temperature is 40-45° C., the high-pressure homogenization pressure is 30-35 MPa, and the high-pressure homogenization time is 20-30 min.

[0012] Preferably, in the mixed preparation, the weight ratio of the first component, the second component, nootkatone and fermented soybean meal is 26-29:600-630:10-12:1400-1500.

[0013] A feed additive for improving the egg-laying performance and egg quality of snowy white chickens in plain areas is prepared by the above-mentioned preparation method.

[0014] Compared with the prior art, the present invention has the following beneficial effects: (1) The method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas of the present invention comprises the following steps: by combining the first component, the second component, nootkatone and fermented soybean meal, the snow-covered white chickens fed with the feed additive of the present invention are in good spirits, relatively active, with normal appetite and drinking desire, and have no stress symptoms such as hypogonadism; the egg-laying performance of snow-covered white chickens is effectively improved, and the egg quality, egg flavor and egg nutrition of snow-covered white chickens are improved; the feed additive has good palatability and is free of secondary hazards such as pesticide residues; and by selecting nootkatone and other active ingredients for combination, the appetite of snow-covered white chickens can be effectively promoted, the feed intake can be increased, and the amount of food consumed by snow-covered white chickens can be reduced. The occurrence of chicken stress response; at the same time, according to the characteristics of each active ingredient, a combination of limonene and curcumin is selected for inclusion treatment, which improves the stability of limonene and curcumin while improving the synergistic application effect of the two, and effectively avoids the adverse effects of fermented soybean meal activity on limonene and curcumin, and improves the combined application effect of the first component and other raw materials; a combination of limonin and astaxanthin is selected for chylodispersion coating treatment, which improves the stability of limonin and astaxanthin while improving the synergistic application effect of the two, and effectively avoids the adverse effects of fermented soybean meal activity on limonin and astaxanthin, and improves the combined application effect of the second component and other raw materials.

[0015] (2) The preparation method of the feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas of the present invention is simple, the preparation process is easy to control, and is conducive to large-scale production. DETAILED DESCRIPTION

[0016] In order to have a clearer understanding of the technical features, purposes and effects of the present invention, the specific embodiments of the present invention are now described. It should be noted that the following detailed descriptions are exemplary and are intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used in the present invention have the same meanings as those commonly understood by those of ordinary skill in the art to which the present invention belongs.

[0017] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit exemplary embodiments according to the present invention. As used herein, "first", "second", etc. are used to distinguish similar objects, and are not used to describe a specific order or sequence. In addition, it should be understood that when the terms "comprising" and / or "including" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0018] The embodiment of the present invention provides a method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas. The method comprises the following steps: preparing a first component, preparing a second component, and mixing a preparation.

[0019] The method for preparing the first component comprises the following steps: adding limonene, curcumin, Tween-20 and sodium carboxymethyl cellulose into deionized water, stirring for 20-40 minutes, and obtaining an active ingredient liquid; adding beta-cyclodextrin and gum arabic into deionized water, stirring for 30-50 minutes, and obtaining an inclusion liquid; adding the active ingredient liquid into the inclusion liquid, controlling the ultrasonic dispersion frequency to be 30-33kHz, the ultrasonic dispersion power to be 450-550W, performing ultrasonic dispersion for 60-90 minutes, cooling to 2-7°C, keeping the temperature and standing for 4-6 hours, and centrifuging at 8000-9000rpm to obtain a solid; and drying the solid in an environment of a vacuum degree of 0.05-0.07MPa and a temperature of 75-80°C to obtain the first component.

[0020] In the preparation of the first component, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethyl cellulose and deionized water in the active ingredient liquid is 9.2-9.6:0.35-0.45:0.2-0.25:0.1-0.12:100; The weight ratio of β-cyclodextrin, gum arabic and deionized water in the inclusion solution is 15-16:3-3.6:100; The volume ratio of the active ingredient liquid to the inclusion liquid is 1:1.8-2.

[0021] In the preparation of the first component, limonene and curcumin are used as active ingredients, and according to the characteristics of limonene and curcumin, they are combined with Tween-20 and sodium carboxymethyl cellulose to prepare active ingredient liquid; β-cyclodextrin and gum arabic are used to prepare inclusion liquid; the active ingredient liquid and the inclusion liquid are mixed and included to prepare the inclusion compound.

[0022] Among them, limonene, also known as limonene, is extracted from Zanthoxylum bungeanum and has the effects of calming the nerves, antibacterial, anti-inflammatory and antioxidant. Limonene inhibits methamphetamine-induced motor nerve activity by enhancing 5-hydroxytryptamine expression and reducing dopamine release, reduces excessive neuronal excitation, and has a calming and tranquilizing effect. The present invention is based on the characteristics of Snowy White Chicken, and by selecting limonene and other active ingredients, the hypogenic symptoms of Snowy White Chicken can be effectively alleviated.

[0023] Curcumin is extracted from turmeric, and can inhibit the secretion of cytokines, especially the production of interleukin-2, inhibit the damage of aflatoxin to the liver and kidney of chickens, increase the level of antioxidant enzymes such as superoxide dismutase (SOD) and catalase (CAT), improve the antioxidant effect, reduce the stress on the heart of snowy white chickens in the high oxygen environment of the plains, and enhance the protective effect on the heart. The present invention is aimed at the characteristics of snowy white chickens, and by selecting curcumin and other active ingredients, it has a significant effect on increasing the weight of snowy white eggs, improving the protein height, Haugh unit and yolk index.

[0024] The method for preparing the second component comprises the following steps: adding soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, and phospholipid-polyethylene glycol 2000 (DSPE-PEG2000) into a high-speed mixer, completely replacing the air in the reactor with nitrogen, stirring and heating to 50-55° C. under nitrogen protection, keeping the temperature and stirring for 20-40 minutes, continuously adding limonin and astaxanthin, keeping the temperature and stirring for 20-40 minutes, continuously adding deionized water and glycerol, and stirring evenly to obtain a primary emulsion; then transferring the primary emulsion into a high-pressure homogenizer, controlling the homogenization temperature to 40-45° C., the homogenization pressure to 30-35 MPa, and the homogenization time to 20-30 minutes, and adjusting the pH to neutral after high-pressure homogenization treatment to obtain a composite emulsion; and spray drying the composite emulsion to obtain the second component.

[0025] In the preparation of the second component, the weight ratio of soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000, limonin, astaxanthin, deionized water and glycerol is 80-85:13-15:8-9:0.4-0.5:0.8-1:2.3-2.5:9.5-10:0.16-0.2:150-170:19-21.

[0026] In the preparation of the second component, limonin and astaxanthin are used as active ingredients. According to the characteristics of limonin and astaxanthin, soybean oil and walnut oil are used as oil phase components, lecithin is used as the first emulsifier, Tween-20 is used as the second emulsifier, phytic acid is used as the morphology control agent, and phospholipid-polyethylene glycol 2000 is used to perform chyme dispersion coating on the active ingredients limonin and astaxanthin to obtain the second component.

[0027] Among them, limonin in tangerine peel is an important substance that causes bitterness, has strong biological activity, is a plant secondary metabolite, and has anti-inflammatory, antibacterial, antiviral and other effects. The present invention is based on the characteristics of Snowy White Chicken, and by selecting limonin and other active ingredients, it helps the Snowy White Chicken digest and absorb feed.

[0028] Astaxanthin is a highly effective natural antioxidant that enhances immunity, strengthens aerobic metabolism, and reduces aflatoxin. The present invention is based on the characteristics of Snowy White Chicken. By selecting astaxanthin and combining it with other active ingredients, it can effectively extend the egg-laying period of Snowy White Chicken and has a good effect on improving the color and taste of its egg yolk; at the same time, it can also extend the shelf life of Snowy White Chicken eggs.

[0029] The method for the mixed preparation comprises the following steps: according to the weight ratio of the first component, the second component, nootkatone and the fermented soybean meal being 26-29:600-630:10-12:1400-1500, the first component, the second component, nootkatone and the fermented soybean meal are put into a high-speed mixer and mixed evenly to obtain a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas.

[0030] Among them, nootkatone contained in grapefruit peel is widely used in the spice industry, and has significant effects in repelling mosquitoes, repelling insects, eliminating inflammation and increasing flavor. The present invention targets the characteristics of Snowy White Chicken and selects nootkatone to be combined with other active ingredients to effectively promote the appetite of Snowy White Chicken, increase feed intake, and reduce the occurrence of stress response in Snowy White Chicken.

[0031] Fermented soybean meal is a biological feed obtained by fermenting soybean meal widely used in the breeding industry as raw material and pepper meal as auxiliary material using microbial fermentation technology. Microbial fermentation technology can eliminate various anti-nutritional factors such as protease inhibitors, tannins, phytic acid, etc. in soybean meal, and degrade soybean protein into small peptides and small molecule proteins, which are more conducive to the absorption and utilization of Snow White Chicken. At the same time, it also effectively improves the palatability of soybean meal, which is more beneficial to the production of Snow White Chicken.

[0032] The invention can effectively improve the egg-laying performance of a flock of snowy white chickens and effectively improve the egg quality and flavor of the snowy white chickens under the condition of low additive dosage by combining the first component, the second component, nootkatone and fermented soybean meal; the feed additive has good palatability and is free of secondary hazards such as pesticide residues; at the same time, according to the characteristics of each active ingredient, a combination of limonene and curcumin is selected for inclusion treatment, which improves the stability of limonene and curcumin while improving the synergistic application effect of the two, effectively avoids the adverse effects of the activity of fermented soybean meal on limonene and curcumin, and improves the combined application effect of the first component and other raw materials; a combination of limonin and astaxanthin is selected for chylodispersion coating treatment, which improves the stability of limonin and astaxanthin while improving the synergistic application effect of the two, effectively avoids the adverse effects of the activity of fermented soybean meal on limonin and astaxanthin, and improves the combined application effect of the second component and other raw materials.

[0033] The embodiment of the present invention also provides a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas, which is prepared by the above-mentioned preparation method.

[0034] The present invention is further described below in conjunction with some specific examples. The raw materials used in each example (such as limonene, curcumin, limonin, astaxanthin, nootkatone, fermented soybean meal, etc.) are all purchased from commercial sources.

[0035] Example 1 This embodiment provides a method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas, specifically: 1. Preparation of the first component Limonene, curcumin, Tween-20 and sodium carboxymethyl cellulose were added into deionized water and stirred for 20 minutes to obtain an active ingredient liquid; β-cyclodextrin and gum arabic were added into deionized water and stirred for 30 minutes to obtain an inclusion liquid; the active ingredient liquid was added into the inclusion liquid, the ultrasonic dispersion frequency was controlled to be 30 kHz, the ultrasonic dispersion power was controlled to be 450 W, and after ultrasonic dispersion for 60 minutes, the temperature was lowered to 2°C, kept still for 4 hours, and then centrifuged at 8000 rpm to obtain a solid; the solid was dried in an environment of vacuum degree of 0.05 MPa and temperature of 75°C to obtain a first component.

[0036] Among them, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethyl cellulose and deionized water in the active ingredient liquid is 9.2:0.35:0.2:0.1:100.

[0037] The weight ratio of β-cyclodextrin, gum arabic and deionized water in the inclusion solution is 15:3:100.

[0038] The volume ratio of the active ingredient liquid to the inclusion liquid is 1:1.8.

[0039] 2. Preparation of the second component Soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000 (DSPE-PEG2000) are put into a high-speed mixer, and the air in the reactor is completely replaced by nitrogen. Under the protection of nitrogen, the temperature is raised to 50°C with stirring, and the mixture is kept warm and stirred for 20 minutes. Then, limonin and astaxanthin are added, and the mixture is kept warm and stirred for 20 minutes. Then, deionized water and glycerol are added, and the mixture is stirred evenly to obtain a primary emulsion. The primary emulsion is then transferred to a high-pressure homogenizer, and the homogenization temperature, the homogenization pressure, and the homogenization time are controlled to be 40°C, 30 MPa, and 20 minutes, and after high-pressure homogenization treatment, the pH is adjusted to neutral to obtain a composite emulsion. The composite emulsion is spray-dried to obtain a second component.

[0040] Among them, the weight ratio of soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000, limonin, astaxanthin, deionized water and glycerol is 80:13:8:0.4:0.8:2.3:9.5:0.16:150:19.

[0041] 3. Mixed preparations According to the weight ratio of the first component, the second component, nokadone and the fermented soybean meal being 26:600:10:1400, the first component, the second component, nokadone and the fermented soybean meal are put into a high-speed mixer and mixed evenly to obtain a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas.

[0042] This embodiment also provides a feed additive prepared by the aforementioned method for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas.

[0043] Example 2 This embodiment provides a method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas, specifically: 1. Preparation of the first component Limonene, curcumin, Tween-20 and sodium carboxymethyl cellulose were added into deionized water and stirred for 30 minutes to obtain an active ingredient liquid; β-cyclodextrin and gum arabic were added into deionized water and stirred for 40 minutes to obtain an inclusion liquid; the active ingredient liquid was added into the inclusion liquid, the ultrasonic dispersion frequency was controlled to 32kHz, the ultrasonic dispersion power was controlled to 500W, and after ultrasonic dispersion for 80 minutes, the temperature was lowered to 3°C, kept warm and allowed to stand for 5 hours, and then centrifuged at 8500rpm to obtain a solid; the solid was dried in an environment of vacuum degree 0.06MPa and temperature 80°C to obtain a first component.

[0044] The weight ratio of β-cyclodextrin, gum arabic, limonene, curcumin, Tween-20, sodium carboxymethyl cellulose and deionized water in the inclusion liquid is 9.5:0.4:0.23:0.11:100.

[0045] The weight ratio of deionized water is 15.5:3.4:100.

[0046] The volume ratio of the active ingredient liquid to the inclusion liquid is 1:1.9.

[0047] 2. Preparation of the second component Soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000 (DSPE-PEG2000) are put into a high-speed mixer, and the air in the reactor is completely replaced by nitrogen. Under the protection of nitrogen, the temperature is raised to 52°C with stirring, and the mixture is kept warm and stirred for 30 minutes. Then, limonin and astaxanthin are added. After being kept warm and stirred for 30 minutes, deionized water and glycerol are added and stirred evenly to obtain a primary emulsion. Then, the primary emulsion is transferred to a high-pressure homogenizer, and the homogenization temperature, the homogenization pressure and the homogenization time are controlled to be 42°C, 33MPa and 25min, and after high-pressure homogenization treatment, the pH is adjusted to neutral to obtain a composite emulsion. The composite emulsion is spray-dried to obtain a second component.

[0048] Among them, the weight ratio of soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000, limonin, astaxanthin, deionized water and glycerol is 83:14:8.5:0.45:0.9:2.4:9.7:0.18:160:20.5.

[0049] 3. Mixed preparations According to the weight ratio of the first component, the second component, nokadone and the fermented soybean meal being 27:620:11:1450, the first component, the second component, nokadone and the fermented soybean meal are put into a high-speed mixer and mixed evenly to obtain a feed additive for improving the egg-laying performance and egg quality of Snow White Chickens in plain areas.

[0050] This embodiment also provides a feed additive prepared by the aforementioned method for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas.

[0051] Example 3 This embodiment provides a method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas, specifically: 1. Preparation of the first component Limonene, curcumin, Tween-20 and sodium carboxymethyl cellulose were added into deionized water and stirred for 40 minutes to obtain an active ingredient liquid; β-cyclodextrin and gum arabic were added into deionized water and stirred for 50 minutes to obtain an inclusion liquid; the active ingredient liquid was added into the inclusion liquid, and the ultrasonic dispersion frequency and the ultrasonic dispersion power were controlled to be 33 kHz and 550 W, and ultrasonic dispersion was performed for 90 minutes, and then the temperature was lowered to 7°C, kept and allowed to stand for 6 hours, and then centrifuged at 9000 rpm to obtain a solid; the solid was dried in an environment of vacuum degree 0.07 MPa and temperature 80°C to obtain a first component.

[0052] Among them, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethyl cellulose and deionized water in the active ingredient liquid is 9.6:0.45:0.25:0.12:100.

[0053] The weight ratio of β-cyclodextrin, gum arabic and deionized water in the inclusion solution is 16:3.6:100.

[0054] The volume ratio of the active ingredient liquid to the inclusion liquid is 1:2.

[0055] 2. Preparation of the second component Soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000 (DSPE-PEG2000) are put into a high-speed mixer, and the air in the reactor is completely replaced by nitrogen. Under the protection of nitrogen, the temperature is raised to 55°C with stirring, and the mixture is kept warm and stirred for 40 minutes. Then, limonin and astaxanthin are added. After the mixture is kept warm and stirred for 40 minutes, deionized water and glycerol are added and stirred evenly to obtain a primary emulsion. The primary emulsion is then transferred to a high-pressure homogenizer, and the homogenization temperature, the homogenization pressure and the homogenization time are controlled to be 45°C, 35 MPa and 30 minutes, and the pH is adjusted to neutral after high-pressure homogenization to obtain a composite emulsion. The composite emulsion is spray-dried to obtain a second component.

[0056] Among them, the weight ratio of soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000, limonin, astaxanthin, deionized water and glycerol is 85:15:9:0.5:1:2.5:10:0.2:170:21.

[0057] 3. Mixed preparations According to the weight ratio of the first component, the second component, nokadone and the fermented soybean meal being 29:630:12:1500, the first component, the second component, nokadone and the fermented soybean meal are put into a high-speed mixer and mixed evenly to obtain a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas.

[0058] This embodiment also provides a feed additive prepared by the aforementioned method for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas.

[0059] Test Example 1 The feed additives for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas of Examples 1-3 were used to conduct acute toxicity challenge experiments, specifically: The technical solution of the present invention is a special feed additive for snowy white chicken, so snowy white chicken is selected as the test animal. 80 snowy white chickens weighing about 2 kg and 300 days old were selected and randomly divided into 4 groups, 20 in each group, for acute toxicity test. Fasting for 12 hours before the test, the 1st to 3rd groups were respectively given a single intragastric administration of 40 g / kg of the feed additives of Examples 1-3, and the 4th group was given a single intragastric administration of an equal amount of normal saline; a total of 2 administrations, with an interval of 7 hours. After administration, continuous observation for 7 days was performed, and the toxic reactions and deaths of snowy white chickens in each group were recorded.

[0060] After observation, no significant difference was observed between the snowy white chickens in groups 1-3 and the control group (group 4) after administration; the spirit, behavior, feeding, etc. of the snowy white chickens in groups 1-3 were normal, and no death occurred. Therefore, the feed additive for improving the egg-laying performance and egg quality of snowy white chickens in plain areas of the present invention has low acute toxicity and is safe for clinical use.

[0061] Test Example 2 The feed additives for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas of Examples 1-3 were used to conduct long-term toxicity experiments, specifically: The technical solution of the present invention is a special feed additive for snowy white chicken, so snowy white chicken is selected as the experimental animal. In order to guide the reasonable clinical use, the feed is mixed and fed (administered) for 16 consecutive days, and then the feed is stopped (drug is stopped) for 16 days to evaluate its safety.

[0062] 150 one-day-old snowy white chickens weighing 45-50 g were randomly divided into 6 groups (i.e., high-dose, medium-dose, low-dose groups and corresponding dose control groups), with 25 chickens in each group. Groups 1-3 were fed with the feed additive of Example 2 at an addition amount of 20wt%, 8wt%, and 1wt%, respectively; groups 4-6 were fed with physiological saline at an addition amount of 20wt%, 8wt%, and 1wt%, respectively; and the chickens were fed in a normal feeding manner.

[0063] The experiment was carried out for 16 consecutive days. The mental state, behavior, etc. of the Snow White Chickens in each group were observed and recorded daily. They were weighed on the 16th day after mixing feed and feeding (drug administration) and on the 16th day after stopping mixing feed and feeding (drug withdrawal).

[0064] Effects of the feed additive of the present invention on the health status, mental state and behavior of Snow White Chickens: After testing, the Snow White Chickens in Groups 1-3, which were fed with the feed additive of Example 2, moved freely, had no abnormalities in feeding, excretion and other behaviors during the administration period, and no toxic reactions were observed; no adverse reactions were observed for 16 consecutive days after drug withdrawal; this indicates that the feed additive of the present invention will not cause obvious adverse effects on Snow White Chickens.

[0065] Effect of the feed additive of the present invention on the body weight of Snowy White Chickens: The chickens were weighed twice during the test period, and the average body weight of the Snowy White Chickens in each group was calculated on the 16th day of drug administration and the 16th day of drug withdrawal, respectively; the specific situation is shown in the following table:

[0066] As can be seen from the above table, when the feed additive of the present invention is used for mixing with feed and feeding, on the 16th day after administration, the average body weight of the control group is 142.98 g, the average body weight of the high-dose group (20wt%) is 142.22 g, the average body weight of the medium-dose group (8wt%) is 143.71 g, and the average body weight of the low-dose group (1wt%) is 147.90 g, and there is no significant difference among the groups; on the 16th day after drug withdrawal, the average body weight of the control group is 318.19 g, the average body weight of the high-dose group (20wt%) is 316.23 g, the average body weight of the medium-dose group (8wt%) is 318.21 g, and the average body weight of the low-dose group (1wt%) is 325.71 g, and there is no significant difference among the groups.

[0067] Test Example 3 The feed additives for improving the egg-laying performance and egg quality of snowy white chickens in plain areas according to Examples 1-3 were respectively used to conduct an egg-laying test on 250-day-old snowy white chickens, specifically: The experiment was conducted at a laying hen farm in Weifang City, Shandong Province. 200 250-day-old snowy white chickens in good physical condition were selected and randomly divided into 4 treatment groups, with 5 replicates in each treatment group and 10 chickens in each replicate. Among them, groups 1-3 (experimental group 1, experimental group 2, and experimental group 3) were fed with the feed additives of Examples 1-3, respectively, and 2wt% of the feed additives were added to each kilogram of the basic diet; group 4 (blank control group) was fed only with the basic diet.

[0068] The experiment lasted for 50 days, of which the first 8 days were the adaptation period. The basic diet was prepared in accordance with the "Chicken Feeding Standard" (NY / T33-2020). The basic diet composition and nutritional level (air-dried basis) are shown in the following table:

[0069] Note: 1) Each kg of premix provides 180000 IU of vitamin A, 60000 IU of vitamin D3, 285 IU of vitamin E, 55 mg of vitamin K3, 23 mg of vitamin B1, 120 mg of vitamin B2, 61 mg of vitamin B6, 0.3 mg of vitamin B12, 470 mg of niacinamide, 205 mg of pantothenic acid, 15.6 mg of folic acid, 1.0 mg of D-biotin, 7 g of choline chloride, 1.2 g of Fe, 0.3 g of Cu, 1.5 g of Zn, 1.6 g of Mn, 40 mg of I, 6 mg of Se, 15.0% of Ca, 7.0% of P, 5.0% of calcium chloride, and 2.8% of DL-methionine and methionine hydroxy analogs. 2) All nutrient levels are calculated values.

[0070] During the experiment, the mental state of each group of chickens was observed and recorded, the number of eggs and egg weight were counted in units of repetition, and the egg laying performance indicators (average egg laying rate, average egg weight) were calculated. At the same time, at the end of the trial period (when the Snowy White Chickens were fed to 300 days of age), 5 eggs were randomly selected from each repetition in each group to measure egg quality indicators (including egg weight, egg yolk ratio, egg white height, egg yolk index, etc.), egg nutritional indicators (including egg white protein, egg yolk fat), and the average value was taken; and the egg flavor was measured. The specific method of measuring egg flavor is to invite 5 non-smoking and light-eating volunteers to receive basic training in sensory science theory and sensory analysis practice, and learn sensory analysis and evaluation methods; number the eggs for tasting and put them in a pot, add appropriate amount of cold water, boil for 5 minutes after the water boils, take them out and cool them to room temperature, and cut them into small pieces for tasting; the tasters evaluate the appearance, egg white color, egg yolk color, egg aroma, fishy smell, sweetness, saltiness, hardness, elasticity, moistness and delicateness of each group of eggs after cooking. Rinse your mouth with water between tastings of each group of eggs. The score is based on a 10-point system, with higher scores indicating a better level of each indicator. Each taster will independently blindly evaluate and score each group of eggs for each indicator to avoid communication and discussion.

[0071] Statistical analysis: The experimental data were processed with Excel 2013 software, and variance analysis was performed using SPSS 16.0 statistical software. Duncan's method was used for multiple comparisons. The results were expressed as "mean ± standard error", and P < 0.05 was used as the standard for judging significant differences.

[0072] 1. Mental state of the flock: During the experimental feeding period, the Snow White chickens in Group 4 (blank control group) showed stress symptoms such as timidity, aggressiveness, and hypothermia reaction. Compared with the control group, the Snow White chickens in Groups 1-3 fed with the feed additive of the present invention were in good mental state, relatively lively, with normal appetite and drink, and had no stress symptoms such as hypothermia reaction.

[0073] 2. Egg production performance indicators are shown in the following table:

[0074] Note: Data in the same column with different lowercase letters indicate significant differences (P<0.05), while data with the same lowercase letters or no lowercase letters indicate no significant differences (P>0.05).

[0075] As can be seen from the above table, in terms of egg-laying performance: in the feeding and egg-laying trial of Snow White chickens at 250-300 days of age, the average egg production rate of the blank control group was 60%, and the average egg production rates of the experimental groups were 64%, 64%, and 64%, respectively, with no significant difference between the groups (P>0.05); the average egg weight of the blank control group was 40.88g, and the average egg weights of the experimental groups were 41.38g, 41.27g, and 42.50g, respectively, and the three experimental groups were significantly higher than the control group (P<0.05).

[0076] 3. Egg quality indicators are shown in the following table:

[0077] Note: Data in the same column with different lowercase letters indicate significant differences (P<0.05), while data with the same lowercase letters or no lowercase letters indicate no significant differences (P>0.05).

[0078] As can be seen from the table above, in terms of egg quality: when the snowy white chickens in each group were fed to 300 days of age, the average egg weight of the blank control group was 40.90g, and the average egg weights of the experimental groups were 41.36g, 41.11g, and 42.48g, respectively, and the experimental group 3 was significantly higher than the blank control group (P < 0.05); the egg yolk ratio of the blank control group was 28.22%, and the egg yolk ratios of the experimental groups were 30.37%, 29.27%, and 29.44%, respectively, and the experimental group 1 was significantly higher than the control group (P < 0.05); the protein height of the blank control group The yolk coefficient of the blank control group was 0.42, and the yolk coefficients of the experimental groups were 0.47, 0.46 and 0.44, respectively, which was significantly higher in experimental group 1 than in the control group (P<0.05). The yolk color of the blank control group was 7.40, and the yolk color of the experimental groups was 8.00, 8.00 and 8.40, respectively, with no significant difference between the groups (P>0.05).

[0079] 4. Egg flavor indicators are shown in the following table:

[0080] Note: Data in the same column with different lowercase letters indicate significant differences (P<0.05), while data with the same lowercase letters or no lowercase letters indicate no significant differences (P>0.05).

[0081] As can be seen from the table above, in terms of egg flavor: when the Snowy White Chickens in each group were fed to 300 days of age, the egg appearance score of the blank control group was 8.44, and the egg appearance scores of the experimental groups were 8.46, 8.45, and 8.47, respectively, with no significant difference between the groups (P>0.05); the egg white color score of the blank control group was 8.45, and the egg white color scores of the experimental groups were 8.57, 8.52, and 8.63, respectively, and the experimental groups 3 were significantly higher than the blank control group (P<0.05); the egg yolk color score of the blank control group was 8.25, and the egg yolk color scores of the experimental groups were 8.57, 8.52, and 8.63, respectively, and the egg yolk color scores of the blank control group were ... experimental groups were 8.57, The egg yolk color scores of the blank control group were 8.31, 8.35, and 8.44, respectively, with no significant difference between the groups (P>0.05); the egg flavor score of the blank control group was 8.52, and the egg flavor scores of the experimental groups were 8.81, 8.63, and 8.66, respectively, and the experimental group 1 was significantly higher than the blank control group (P<0.05); the fishy smell score of the blank control group was 7.93, and the fishy smell scores of the experimental groups were 8.12, 8.09, and 8.26, respectively, with no significant difference between the groups (P>0.05); the sweetness score of the blank control group was 8.2 3. The sweetness scores of the experimental groups were 8.37, 8.46, and 8.33, respectively, with no significant difference between the groups (P>0.05); the saltiness score of the blank control group was 8.28, and the saltiness scores of the experimental groups were 8.27, 8.29, and 8.28, respectively, with no significant difference between the groups (P>0.05); the hardness score of the blank control group was 8.32, and the hardness scores of the experimental groups were 8.44, 8.58, and 8.39, respectively, and the experimental group 2 was significantly higher than the blank control group (P<0.05); the elasticity score of the blank control group was 8. 53. The elasticity scores of each test group were 8.64, 8.76 and 8.58, respectively, and those of test group 2 were significantly higher than those of the blank control group (P<0.05). The moistness score of the blank control group was 8.13, and the moistness scores of each test group were 8.42, 8.33 and 8.24, respectively, and those of test group 1 were significantly higher than those of the blank control group (P<0.05). The fineness score of the blank control group was 8.35, and the fineness scores of each test group were 8.50, 8.54 and 8.64, respectively, and those of the test groups were significantly higher than those of the blank control group (P<0.05).

[0082] 5. Egg nutritional indicators are shown in the following table:

[0083] Note: Data in the same column with different lowercase letters indicate significant differences (P<0.05), while data with the same lowercase letters or no lowercase letters indicate no significant differences (P>0.05).

[0084] As can be seen from the above table, in terms of egg nutrition: when the Snow White Chickens in each group were fed to 300 days of age, the egg white protein level of the blank control group was 10.83g / 100g, and the egg white protein levels of the experimental groups were 11.44g / 100g, 11.40g / 100g, and 11.37g / 100g, respectively, with no significant difference between the groups (P>0.05); the egg yolk fat level of the blank control group was 27.59g / 100g, and the egg yolk fat levels of the experimental groups were 27.75g / 100g, 28.89g / 100g, and 29.49g / 100g, respectively, with no significant difference between the groups (P>0.05).

[0085] Test Example 4 The feed additives for improving the egg-laying performance and egg quality of snowy white chickens in plain areas of Examples 1-3 were respectively used to carry out an egg-laying feeding test of 450-day-old snowy white chickens, specifically: The experiment was conducted at a laying hen farm in Weifang City, Shandong Province. 200 450-day-old snowy white chickens in good physical condition were selected and randomly divided into 4 treatment groups, with 5 replicates in each treatment group and 10 chickens in each replicate. Among them, groups 1-3 (experimental group 1, experimental group 2, and experimental group 3) were fed with the feed additives of Examples 1-3, respectively, and 2.5wt% of the feed additives were added per kilogram of the basic diet; group 4 (blank control group) was fed only with the basic diet.

[0086] The experiment lasted for 50 days, of which the first 8 days were the adaptation period. The basic diet was prepared in accordance with the "Chicken Feeding Standard" (NY / T33-2020). The basic diet composition and nutritional level (air-dried basis) are shown in the following table:

[0087] Note: 1) Each kg of premix provides 180000 IU of vitamin A, 60000 IU of vitamin D3, 285 IU of vitamin E, 55 mg of vitamin K3, 23 mg of vitamin B1, 120 mg of vitamin B2, 61 mg of vitamin B6, 0.3 mg of vitamin B12, 470 mg of niacinamide, 205 mg of pantothenic acid, 15.6 mg of folic acid, 1.0 mg of D-biotin, 7 g of choline chloride, 1.2 g of Fe, 0.3 g of Cu, 1.5 g of Zn, 1.6 g of Mn, 40 mg of I, 6 mg of Se, 15.0% of Ca, 7.0% of P, 5.0% of calcium chloride, and 2.8% of DL-methionine and methionine hydroxy analogs. 2) All nutrient levels are calculated values.

[0088] During the experiment, the mental state of each group of chickens was observed and recorded, the number of eggs and egg weight were counted in units of repetition, and the egg laying performance indicators (average egg laying rate, average egg weight) were calculated. At the same time, at the end of the trial period (when the Snowy White Chickens were fed to 300 days of age), 5 eggs were randomly selected from each repetition in each group to measure egg quality indicators (including egg weight, egg yolk ratio, egg white height, egg yolk index, etc.), egg nutritional indicators (including egg white protein, egg yolk fat), and egg flavor. The specific method of determining egg flavor is to invite 5 non-smoking and light-eating volunteers to receive basic training in sensory science theory and sensory analysis practice, and learn sensory analysis and evaluation methods; number the eggs for tasting and put them in a pot, add appropriate amount of cold water, boil for 5 minutes after the water boils, take them out and cool them to room temperature, and cut them into small pieces for tasting; the tasters evaluate the appearance, egg white color, egg yolk color, egg aroma, fishy smell, sweetness, saltiness, hardness, elasticity, moistness and delicateness of each group of eggs after cooking. Rinse your mouth with water between tastings of each group of eggs. The score is based on a 10-point system, with higher scores indicating a better level of each indicator. Each taster will independently blindly evaluate and score each group of eggs for each indicator to avoid communication and discussion.

[0089] Statistical analysis: The experimental data were processed with Excel 2013 software, and variance analysis was performed using SPSS 16.0 statistical software. Duncan's method was used for multiple comparisons. The results were expressed as "mean ± standard error", and P < 0.05 was used as the standard for judging significant differences.

[0090] 1. Mental state of the flock: During the experimental feeding period, the Snow White chickens in Group 4 (blank control group) showed stress symptoms such as timidity, aggressiveness, and hypothermia reaction. Compared with the control group, the Snow White chickens in Groups 1-3 fed with the feed additive of the present invention were in good mental state, relatively lively, with normal appetite and drink, and had no stress symptoms such as hypothermia reaction.

[0091] 2. Egg production performance indicators are shown in the following table:

[0092] Note: Data in the same column with different lowercase letters indicate significant differences (P<0.05), while data with the same lowercase letters or no lowercase letters indicate no significant differences (P>0.05).

[0093] As can be seen from the above table, in terms of egg-laying performance: in the feeding and egg-laying trial of Snow White chickens at 450-500 days of age, the average egg-laying rate of the Snow White chickens in the blank control group was 48%, and the average egg-laying rates of the experimental groups were 52%, 52% and 54% respectively, and there was no significant difference between the groups (P>0.05); the average egg weight of the Snow White chickens in the blank control group was 40.42g, and the average egg weights of the experimental groups were 41.19g, 40.75g and 42.44g respectively, and the experimental 2 groups were significantly higher than the control group (P<0.05).

[0094] 3. Egg quality indicators are shown in the following table:

[0095] Note: Data in the same column with different lowercase letters indicate significant differences (P<0.05), while data with the same lowercase letters or no lowercase letters indicate no significant differences (P>0.05).

[0096] As can be seen from the table above, in terms of egg quality: when the snowy white chickens in each group were fed to 500 days of age, the average egg weight of the blank control group was 40.18g, and the average egg weights of the experimental groups were 41.16g, 40.82g, and 42.49g, respectively. The three experimental groups were significantly higher than the blank control group (P < 0.05); the yolk ratio of the blank control group was 27.78%, and the yolk ratios of the experimental groups were 28.70%, 28.18%, and 28.02%, respectively, with no significant difference between the groups (P > 0.05); the albumen height of the blank control group was 6.5 8mm, the egg white heights of the experimental groups were 6.65mm, 7.19mm and 6.84mm, respectively, with no significant difference among the groups (P>0.05); the yolk coefficient of the blank control group was 0.41, and the yolk coefficients of the experimental groups were 0.44, 0.43 and 0.43, respectively, and that of experimental group 1 was significantly higher than that of the blank control group (P<0.05); the yolk color of the blank control group was 7.20, and the yolk color of the experimental groups was 8.20, 8.00 and 8.40, respectively, and that of experimental group 3 was significantly higher than that of the blank control group (P<0.05).

[0097] 4. Egg flavor indicators are shown in the following table:

[0098] Note: Data in the same column with different lowercase letters indicate significant differences (P<0.05), while data with the same lowercase letters or no lowercase letters indicate no significant differences (P>0.05).

[0099] As can be seen from the table above, in terms of egg flavor: when the Snowy White Chickens in each group were fed to 500 days of age, the egg appearance score of the blank control group was 8.23, and the egg appearance scores of the experimental groups were 8.27, 8.25, and 8.28, respectively, with no significant difference between the groups (P>0.05); the egg white color score of the blank control group was 8.26, and the egg white color scores of the experimental groups were 8.36, 8.33, and 8.41, respectively, and the experimental groups 3 were significantly higher than the blank control group (P<0.05); the yolk color score of the blank control group was 8.08, and the egg yolk color scores of the experimental groups were 8.27, 8.25, and 8.28, respectively, and the egg yolk color scores of the experimental groups were 8.36, 8.33, and 8.41, respectively, and the egg yolk color scores of the blank control group were 8.08, and the egg yolk color scores of the experimental groups were 8.27, 8.25, and 8.28, respectively, and the egg yolk color scores of the blank control group were 8.26, 8.33, and 8.41, respectively, and the egg yolk color scores of the experimental groups were 8.36, 8.33, and 8.41, respectively, and the egg yolk color scores of the blank control group were 8.08, and the egg yolk color scores of the experimental groups were 8.27, 8.25, and 8.28, respectively, and the egg yolk color scores of the experimental groups were 8.27, 8.25, and 8.28, respectively, and the egg yolk color scores of the blank control group were 8.26, 8.33, and 8.41, respectively, and the egg yolk color scores of the The egg yolk color scores of the blank control group were 8.16, 8.16, and 8.22, respectively, with no significant difference between the groups (P>0.05); the egg flavor score of the blank control group was 8.24, and the egg flavor scores of the experimental groups were 8.52, 8.35, and 8.38, respectively, with no significant difference between the groups (P>0.05); the fishy smell score of the blank control group was 7.74, and the fishy smell scores of the experimental groups were 7.93, 7.90, and 8.07, respectively, with no significant difference between the groups (P>0.05); the sweetness score of the blank control group was 8.01, and the experimental groups The sweetness scores of each group were 8.16, 8.30, and 8.11, respectively, and the experimental group 3 was significantly higher than the blank control group (P < 0.05); the saltiness score of the blank control group was 8.12, and the saltiness scores of the experimental groups were 8.07, 8.09, and 8.07, respectively, with no significant difference between the groups (P > 0.05); the hardness score of the blank control group was 8.03, and the hardness scores of the experimental groups were 8.15, 8.29, and 8.08, respectively, and the experimental group 2 was significantly higher than the blank control group (P < 0.05); the elasticity score of the blank control group was 8. 24. The elasticity scores of the experimental groups were 8.35, 8.47 and 8.29, respectively, with no significant difference among the groups (P>0.05). The moistness score of the blank control group was 7.85, and the moistness scores of the experimental groups were 8.13, 8.05 and 7.97, respectively, and the experimental group 1 was significantly higher than the blank control group (P<0.05). The fineness score of the blank control group was 8.09, and the fineness scores of the experimental groups were 8.23, 8.27 and 8.39, respectively, and the experimental groups 2 and 3 were significantly higher than the blank control group (P<0.05).

[0100] 5. Egg nutritional indicators are shown in the following table:

[0101] Note: Data in the same column with different lowercase letters indicate significant differences (P<0.05), while data with the same lowercase letters or no lowercase letters indicate no significant differences (P>0.05).

[0102] As can be seen from the above table, in terms of egg nutrition: when the Snow White Chickens in each group were fed to 500 days of age, the protein level of the blank control group was 9.34g / 100g, and the protein levels of the experimental groups were 10.76g / 100g, 10.28g / 100g, and 10.22g / 100g, respectively, and the experimental group 1 was significantly higher than the blank control group (P < 0.05); the fat level of the blank control group was 29.45g / 100g, and the fat levels of the experimental groups were 27.61g / 100g, 28.13g / 100g, and 29.69g / 100g, respectively, and there was no significant difference between the groups (P > 0.05).

[0103] Unless otherwise specified, all percentages used in the present invention are by mass.

[0104] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas, characterized in that: The method comprises the following steps: preparing a first component, preparing a second component, and mixing the preparation; The method for preparing the first component comprises dispersing limonene, curcumin, Tween-20 and sodium carboxymethyl cellulose in deionized water to obtain an active ingredient liquid; dispersing β-cyclodextrin and gum arabic in deionized water to obtain an inclusion liquid; mixing the active ingredient liquid and the inclusion liquid, dispersing them by ultrasonication, cooling and precipitating them, separating and obtaining a solid, and drying them to obtain the first component; The method for preparing the second component comprises: in a nitrogen environment, at a temperature of 50-55° C., mixing soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, and phospholipid-polyethylene glycol 2000 evenly, adding limonin and astaxanthin and mixing evenly, and finally adding deionized water and glycerol, mixing evenly to obtain a primary emulsion; after the primary emulsion is subjected to high-pressure homogenization, the pH is adjusted to neutral, and spray-dried to obtain the second component; The mixed preparation method comprises the following steps: uniformly mixing the first component, the second component, nootkatone and fermented soybean meal to prepare a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas.

2. The method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas according to claim 1, characterized in that: In the preparation of the first component, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethyl cellulose and deionized water in the active ingredient liquid is 9.2-9.6:0.35-0.45:0.2-0.25:0.1-0.12:100; The weight ratio of beta-cyclodextrin, gum arabic and deionized water in the inclusion liquid is 15-16:3-3.6:

100.

3. The method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas according to claim 1, characterized in that: In the preparation of the first component, the volume ratio of the active ingredient liquid to the inclusion liquid is 1:1.8-2.

4. The method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas according to claim 1, characterized in that: In the preparation of the first component, the ultrasonic dispersion frequency is 30-33kHz, the ultrasonic dispersion power is 450-550W, and the ultrasonic dispersion time is 60-90min; The cooling and precipitation temperature is 2-7°C, and the cooling and precipitation time is 4-6h.

5. The method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas according to claim 1, characterized in that: In the preparation of the second component, the weight ratio of soybean oil, walnut oil, soybean lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000, limonin, astaxanthin, deionized water, and glycerol is 80-85:13-15:8-9:0.4-0.5:0.8-1:2.3-2.5:9.5-10:0.16-0.2:150-170:19-21.

6. The method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas according to claim 1, characterized in that: In the preparation of the second component, the high-pressure homogenization temperature is 40-45° C., the high-pressure homogenization pressure is 30-35 MPa, and the high-pressure homogenization time is 20-30 min.

7. The method for preparing a feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas according to claim 1, characterized in that: In the mixed preparation, the weight ratio of the first component, the second component, nootkatone and fermented soybean meal is 26-29:600-630:10-12:1400-1500.

8. A feed additive for improving the egg-laying performance and egg quality of snow-covered white chickens in plain areas, characterized in that: The method is prepared by the preparation method according to any one of claims 1 to 7.

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