A plant composition suitable for improving the quality of poultry meat and eggs and its application

Abstract

The invention discloses a plant composition suitable for improving the quality of poultry meat and eggs and its application, and relates to the field of breeding technology. The plant composition comprises the following components by weight: 25-35 parts of Pulsatilla chinensis, 10-20 parts of Coptis chinensis, 75-85 parts of Portulaca oleracea, 70-80 parts of Polygonum hydropiper, 85-95 parts of Areca catechu, 55-65 parts of Morus alba, 55-65 parts of Crataegus pinnatifida, 65-75 parts of Herba Glehniae, 55-65 parts of Paeonia lactiflora, 45-55 parts of Curcuma longa, 175-185 parts of Patchouli, 45-55 parts of Aucklandia lappa, 45-55 parts of Citrus aurantium, 25-35 parts of Cuminum foeniculum, 45-55 parts of Poria cocos and 45-55 parts of Coix seeds. The plant composition provided by the present invention has the effect of improving the problems of decreased egg quality and poor meat flavor caused by salpingitis, enteritis and other problems in poultry, and can also enhance the body's nonspecific immunity and improve the production performance of meat and egg poultry.

Description

Technical Field

[0001] The invention relates to the technical field of breeding, and in particular to a plant composition suitable for improving the quality of poultry meat and eggs and an application thereof. Background Art

[0002] In the livestock and poultry industry, the long-term use of antibiotics has led to serious environmental pollution, bacterial resistance, and food safety problems, and has also had a great impact on the survival and health of animals and humans.

[0003] At the same time, intensive breeding methods result in high stocking density, small space for poultry movement, and poor muscle development; the extensive use of antibiotics affects the flora of intestinal microorganisms, resulting in a sharp decline in meat quality and flavor; high-efficiency breeding models lead to reduced meat quality, increased abdominal fat deposition, thickening of muscle fibers, muscle water seepage, and shortened shelf life. Breeding (laying) poultry have poor resistance and are prone to respiratory and digestive tract diseases during seasonal transitions, resulting in a decline in production performance; irrational use of drugs leads to a decline in production performance, and it is difficult to restore egg production after recovery; oviduct inflammation in the late egg-laying peak period leads to a rapid decline in egg production and poor egg quality. Therefore, the development of a product that prevents and treats diseases, is green and environmentally friendly, safe and effective, and can improve the quality of meat and eggs has important economic and social significance. Summary of the invention

[0004] The purpose of the present invention is to provide a plant composition suitable for improving the quality of poultry meat and eggs and its application, so as to solve the problems existing in the above-mentioned prior art. The plant composition of the present invention has the effect of improving the problems of decreased egg quality and poor meat flavor caused by poultry due to salpingitis, enteritis and other problems, and can also enhance the body's nonspecific immunity and improve the production performance of meat and egg poultry.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] The invention provides a plant composition, which comprises the following components in parts by weight: 25-35 parts of Pulsatilla chinensis, 10-20 parts of Coptis chinensis, 75-85 parts of Portulaca oleracea, 70-80 parts of Polygonum hydropiper, 85-95 parts of Areca catechu, 55-65 parts of Mulberry leaves, 55-65 parts of Crataegus pinnatifida, 65-75 parts of Herba Lycopodii, 55-65 parts of Paeonia lactiflora, 45-55 parts of Curcuma longa, 175-185 parts of Patchouli vulgaris, 45-55 parts of Aucklandia lappa, 45-55 parts of Citrus aurantium, 25-35 parts of Cuminum foeniculum, 45-55 parts of Poria cocos and 45-55 parts of Coix seeds.

[0007] Preferably, the following components are included by weight: 30 parts of Pulsatilla scabra, 15 parts of Coptis chinensis, 80 parts of Portulaca oleracea, 75 parts of Polygonum hydropiper, 90 parts of Areca catechu, 60 parts of mulberry leaves, 60 parts of hawthorn, 70 parts of deer tongue grass, 60 parts of white peony root, 50 parts of turmeric, 180 parts of Patchouli, 50 parts of costusroot, 50 parts of Citrus aurantium, 30 parts of fennel, 50 parts of Poria and 50 parts of Coix seeds.

[0008] The present invention also provides application of the plant composition in preparing a poultry compound feed additive.

[0009] The invention also provides a poultry compound feed additive, the raw material of which includes the above-mentioned plant composition.

[0010] The present invention also provides application of the plant composition or poultry compound feed additive in improving the carcass quality of meat poultry.

[0011] The present invention also provides the use of the plant composition or the poultry compound feed additive in improving the flavor of meat products of poultry.

[0012] The present invention also provides application of the plant composition or poultry compound feed additive in improving the quality of egg products of laying birds.

[0013] Furthermore, the quality includes egg weight, yolk color, yolk nutrient content or flavor.

[0014] The present invention also provides the use of the plant composition or poultry compound feed additive in improving the production performance of meat-breeding poultry.

[0015] Furthermore, the production performance includes egg production rate and hatching rate.

[0016] The present invention discloses the following technical effects:

[0017] In view of the current problem of poor quality of poultry eggs caused by antibiotic-free breeding and enteritis, salpingitis, etc., the present invention starts from the perspective of Chinese medicine dialectics and nutrient redistribution, and after several years of repeated verification and continuous optimization of the formula, a Chinese medicine composition formula has been developed and launched, which can not only treat enteritis and salpingitis, enhance the body's nonspecific immunity, but also improve meat quality, as well as the quality and flavor of eggs. Among them, Pulsatilla, Coptis chinensis, Portulaca oleracea, Polygonum hydropiper, Areca nut and mulberry leaf mainly play an intestinal protective role; Crataegus pinnatifida, Herba Lycopodii and Paeonia lactiflora mainly maintain the fallopian tubes; Turmeric, Patchouli, Aucklandia lappa, Citrus aurantium, Cuminum officinale, Poria cocos and Coix seeds remove dampness, regulate the spleen and stomach, and improve the yolk color and egg flavor.

[0018] Green leafy plants such as mulberry leaves are rich in natural pigments and plant sterols, which can promote the deposition of egg yolk pigments, regulate lipid metabolism, and reduce abdominal fat deposition and egg yolk cholesterol content in meat poultry; plants such as Patchouli, Perilla Leaves, and Costus Lappa contain a variety of aromatic substances and volatile oils, which can promote the deposition of flavor substances and significantly improve the flavor of poultry meat and eggs; ingredients such as Purslane, Turmeric, and White Peony are rich in functional plant flavonoids, organic acids, and alkaloids, which can effectively fight bacteria and insects, reduce inflammation and stop diarrhea, and protect the health of the intestines and fallopian tubes.

[0019] The Chinese medicine composition of the present invention has the following effects:

[0020] 1. Improve the metabolism of poultry, promote muscle development, reduce abdominal fat deposition, effectively remove the fishy smell of poultry meat (soup), increase the freshness and sweetness, and significantly improve the taste of poultry meat (toughness, crispy skin, etc.);

[0021] 2. Improve the color of egg yolk and the thickness of egg white, promote the deposition of flavor substances, increase the taste and toughness of cooked eggs, and effectively improve the quality and flavor of eggs;

[0022] 3. Reduce the cholesterol content in egg yolk, increase the content of nutrients such as lutein, calcium, phospholipids, and optimize the fatty acid nutritional structure;

[0023] 4. Increase egg weight and egg production rate, reduce feed-egg (meat) ratio and soft-shell egg rate, improve the growth performance of meat poultry, extend the egg-laying cycle of laying poultry, and improve breeding efficiency;

[0024] 5. Improve the body's immunity, protect the health of the intestines and fallopian tubes, reduce the incidence of diseases, and reduce breeding costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1 This is the average weight test result at the end of the pilot test of effect verification example 1;

[0027] Figure 2 The chest muscle rate, leg muscle rate and abdominal fat rate test results in effect verification example 1;

[0028] Figure 3 The evaluation results of chicken soup and chicken flavor in effect verification example 1;

[0029] Figure 4 The overall evaluation results of the chicken soup and chicken flavor in effect verification example 1;

[0030] Figure 5 This is the statistical result of egg weight in effect verification example 2;

[0031] Figure 6 This is the statistical result of protein height in effect verification example 2;

[0032] Figure 7 The statistical results of egg yolk color in effect verification example 2;

[0033] Figure 8 This is the linear statistical result of the egg yolk color in effect verification example 2;

[0034] Fig. 9 This is a picture of the actual eggs in the control group and the test group in effect verification example 2;

[0035] Fig.10 The results of the egg yolk nutrient content test in effect verification example 2; AH are the egg yolk fat, phospholipids, calcium, phosphorus, cholesterol, lutein, iron and zinc contents respectively;

[0036] Fig.11 The results of the test for fatty acid content in eggs in effect verification example 2;

[0037] Fig.12 This is the egg flavor scoring result in effect verification example 2;

[0038] Fig.13 This is a physical picture of the cooked eggs in the control group and the test group in Effect Verification Example 2. DETAILED DESCRIPTION

[0039] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0040] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0041] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0042] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0043] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0044] Example 1

[0045] Take 25g of Pulsatilla scabra, 10g of Coptis chinensis, 85g of Portulaca oleracea, 80g of Polygonum hydropiper, 85g of Areca catechu, 55g of mulberry leaf, 55g of Crataegus pinnatifida, 65g of Herba Lycopi, 55g of White Peony Root, 45g of Curcuma longa, 185g of Patchouli, 45g of Aucklandia lappa, 45g of Fructus Aurantii Immaturus, 35g of Cuminum foeniculum, 55g of Poria and 55g of Coix seed, mix and grind into 60 mesh to obtain a chicken feed additive.

[0046] Example 2

[0047] Take 30g of Pulsatilla chinensis, 15g of Coptis chinensis, 80g of Portulaca oleracea, 75g of Polygonum hydropiper, 90g of Areca catechu, 60g of mulberry leaf, 60g of hawthorn, 70g of Herba Lycopi, 60g of White Peony Root, 50g of Curcuma longa, 180g of Patchouli, 50g of Aucklandia lappa, 50g of Fructus Aurantii Immaturus, 30g of Cuminum foeniculum, 50g of Poria and 50g of Coix seed, mix and grind into 60 mesh to obtain a chicken feed additive.

[0048] Example 3

[0049] Take 35g of Pulsatilla chinensis, 20g of Coptidis rhizome, 75g of Portulaca oleracea, 70g of Polygonum hydropiper, 95g of Areca catechu, 65g of Mulberry leaf, 65g of Crataegus pinnatifida, 75g of Herba Lycopi, 65g of White Peony Root, 55g of Curcuma longa, 175g of Patchouli, 55g of Aucklandia lappa, 55g of Fructus Aurantii Immaturus, 25g of Cuminum foeniculum, 45g of Poria and 45g of Coix seed, mix and grind into 60 mesh to obtain a chicken feed additive.

[0050] The effect of the chicken compound feed additive prepared by the present invention is described below by taking Example 1 as an example.

[0051] Effect verification example 1 Effect on the carcass quality and flavor of 2 broiler chickens

[0052] 1 Materials and methods

[0053] 1.1 Experimental animals

[0054] The study used 90-day-old native 2-item chickens as the research subjects. The experiment was conducted at Fengkeng Animal Experimental Field in Lazhu Town, Xinxing County from January 5 to January 26, 2018, and lasted for 21 days.

[0055] 1.2 Experimental design

[0056] 1.2.1 Trial Grouping

[0057] 100 large chickens of Tu2 were selected, weighed, and randomly divided into a control group and a test group according to their weight, with 5 replicates in each group and 10 chickens in each replicate. The control group was fed with a large chicken blank feed, and the test group was fed with 0.15wt% of the chicken compound feed additive prepared in Example 1 on this basis.

[0058] The experimental groups are shown in Table 1:

[0059] Table 1

[0060]

[0061] 1.2.2 Feeding and management

[0062] The experimental basal diet was mainly composed of corn and soybean meal, and was a blank feed for Tu-2 chickens without any antibiotics or drugs added. The experimental chickens were allowed to eat and drink freely. All immunization and management were strictly carried out in accordance with the chicken farm feeding and management regulations.

[0063] 1.2.3 Sampling and testing

[0064] After the experiment, all the chickens were weighed. Two chickens with a weight close to the average weight were selected in each repetition for slaughter, and the breast muscle rate, leg muscle rate and abdominal fat rate were calculated.

[0065] Several flavor evaluation tests (boiled in water) were conducted using the remaining chickens. The chicken soup and chicken were scored using a double-blind scoring method (5-point scale, 28 people scored in total), with the higher the score, the better the flavor. The scoring criteria are shown in Table 2:

[0066] Table 2 Flavor evaluation scoring criteria

[0067]

[0068] The experimental data were processed with Excel software and analyzed by t-test. The data were expressed as mean ± standard error. P < 0.05 indicated significant difference.

[0069] 2 Results and Analysis

[0070] 2.1 Effects on body weight and carcass quality of native 2-item chickens

[0071] Table 3

[0072]

[0073] The statistical results of average weight, chest muscle rate, leg muscle rate and abdominal fat rate at the end of the test are shown in Table 3 and Figure 1-2 , we can draw the following conclusions:

[0074] 1) Adding the chicken compound feed additive prepared in Example 1 had no significant effect on the market weight of Tu-2 chickens (P>0.05).

[0075] 2) Adding the chicken compound feed additive prepared in Example 1 can significantly increase the breast muscle rate (P<0.05) and leg muscle rate (P>0.05) of Tu 2-type chickens, with increases of 6.08% and 3.86%, respectively; at the same time, adding the chicken compound feed additive prepared in Example 1 can significantly reduce the abdominal fat rate of Tu 2-type chickens (P<0.05), with a reduction of 6.67%.

[0076] In summary, adding the chicken compound feed additive prepared in Example 1 can improve the carcass quality of the 2-item chicken without affecting its market weight.

[0077] 2.2 Effects on the flavor of chicken soup and chicken

[0078] Table 4

[0079]

[0080] The results of the double-blind scoring method for chicken soup and chicken are shown in Tables 4 and Figure 3-4 , we can draw the following conclusions:

[0081] 1) The chicken feed additive prepared in Example 1 can significantly improve the chicken soup smell (P<0.05) and the chicken smell, umami taste, toughness and crispy skin (P<0.05) of native 2-type chickens.

[0082] 2) The chicken flavor of the experimental group was consistently praised compared with that of the control group.

[0083] In summary, adding the chicken feed additive prepared in Example 1 has a significant improvement effect on the chicken flavor of native 2-type chickens.

[0084] Effect verification example 2: Effect on the egg quality of “Jingfen No. 1” egg in the late egg-laying peak period

[0085] 1 Materials and methods

[0086] 1.1 Experimental animals

[0087] The research object was "Jingfen No. 1" laying hens. The breeding experiment was conducted at an laying hen farm in Wuzhou City, Guangxi Zhuang Autonomous Region from December 30, 2018 to February 12, 2019. The experiment lasted for 45 days.

[0088] 1.2 Trial Grouping

[0089] The two chicken houses of production 1 and production 2 were selected as the experimental group, and the chicken house of production 3 was selected as the control group. The control group was fed with a basic laying hen diet, and the experimental group was supplemented with 0.15 wt% of the chicken compound feed additive prepared in Example 1.

[0090] The experimental groups are shown in Table 5:

[0091] Table 5

[0092]

[0093] 1.3 Feeding and management

[0094] The experimental chickens were allowed to eat and drink freely. All immunization and management were strictly carried out in accordance with the feeding and management regulations of the laying hen farm.

[0095] 1.4 Sampling and Testing

[0096] On the 0th, 10th, 20th, 30th and 45th days of the experiment, 30 eggs were randomly selected from the middle of the hen houses 1 and 2 (experimental group) (the worst environmental conditions, the same below); on the 0th and 45th days of the experiment, 30 eggs were randomly selected from the hen house 3 (control group). Egg weight, egg shape index, eggshell strength, eggshell thickness, yolk color, yolk ratio, albumen height, Haugh unit and yolk nutrients (crude fat, phospholipids, cholesterol, lutein, calcium, phosphorus, iron and zinc) content of each batch of eggs were measured. After the experiment, another batch of eggs was taken to test the fatty acid content and flavor substance content, and a tasting test was carried out (blind evaluation with a five-point system, a total of 18 people participated in the scoring). The egg quality detection method refers to NY / T 823-2004, and the egg yolk nutrient and fatty acid content detection method refers to GB 5009.X series national standards.

[0097] After the experimental data were processed with Excel software, one-way ANOVA was used to analyze the differences between the experimental groups on different days; t-test was used to analyze the differences in the nutrient content of egg yolk between the experimental group (day 0) and the experimental group (day 45). The data of the horizontal control group were the average values ​​of days 0 and 45. Different letters in the shoulder between the two groups indicated significant differences (P<0.05). Data are expressed as mean ± standard error.

[0098] 2 Results and Analysis

[0099] 2.1 Effects on egg quality Table 6

[0100]

[0101] The test results of egg quality are shown in Table 6 and Figure 5-8 As shown, the actual picture of raw eggs is shown in Fig. 9 , the test results show that:

[0102] 1) Adding the chicken compound feed additive prepared in Example 1 had a significant effect on improving the egg weight of the test group eggs. The difference was significant after 20 days (P<0.05). The egg weight increased by 2.74 g before and after the test, and the increase was 4.61%.

[0103] 2) Adding the chicken compound feed additive prepared in Example 1 had a significant improvement effect on the yolk color of the eggs in the test group, and had a high time correlation. The difference was significant after 20 days (P<0.05). The yolk color increased by 2.15 levels before and after the test, and the increase was 23.76%.

[0104] 3) Adding the chicken feed additive prepared in Example 1 had a significant effect on improving the albumen height of eggs in the test group. The difference was significant after 30 days (P<0.05). The albumen height increased by 0.51 mm before and after the test, with an increase of 6.80%.

[0105] 4) Adding the chicken compound feed additive prepared in Example 1 increased the yolk ratio of the eggs in the test group to a certain extent, but the difference did not reach a significant level (P>0.05). On the 20th day, the yolk ratio increased by 1.17%, with an increase of 4.25%.

[0106] In summary, adding the chicken compound feed additive prepared in Example 1 can significantly increase the egg weight and yolk color of the eggs in the test group.

[0107] 2.2 Effects on the nutrient content of egg yolk

[0108] Table 7

[0109]

[0110] The test results of egg yolk nutrient content are shown in Table 7 and Fig.10 , the test results show that:

[0111] 1) Adding the chicken feed additive prepared in Example 1 had a significant effect on reducing the yolk cholesterol content of the eggs in the test group (P<0.05). The yolk cholesterol content was reduced by 2.12 mg / g before and after the test, with a reduction of 15.13%.

[0112] 2) Adding the chicken compound feed additive prepared in Example 1 had a significant effect on increasing the lutein content in the egg yolk of the test group (P<0.05). The lutein content in the egg yolk increased by 6.20 μg / g before and after the test, with an increase of 14.64%.

[0113] 3) Adding the chicken compound feed additive prepared in Example 1 had a significant effect on improving the yolk calcium content of the eggs in the test group (P<0.05). The yolk calcium content increased by 0.48 mg / g before and after the test, with an increase of 20.01%.

[0114] 4) Adding the chicken feed additive prepared in Example 1 increased the yolk phosphorus content and yolk phospholipid content of the eggs in the test group to a certain extent, but the difference did not reach a significant level (P>0.05). Before and after the test, the yolk phosphorus content increased by 11.89 μg / g, an increase of 20.90%; the yolk phospholipid content increased by 27.15 mg / g, an increase of 20.65%.

[0115] In summary, adding the chicken compound feed additive prepared in Example 1 has a significant effect on reducing the cholesterol content in the yolk of the eggs in the test group, a significant effect on increasing the lutein content and calcium content in the yolk, and a great degree of increase in the phosphorus content and phospholipid content in the yolk.

[0116] 2.3 Effects on the fatty acid content of eggs

[0117] Table 8

[0118]

[0119] The test results of egg fat content are shown in Table 8 and Fig.11 , the test results show that:

[0120] 1) Adding the chicken compound feed additive prepared in Example 1 significantly increased the proportion of linoleic acid (essential fatty acid) in the eggs of the test group, and reduced the proportions of other monomeric fatty acids (except DHA) to varying degrees;

[0121] 2) Adding the chicken compound feed additive prepared in Example 1 reduced the proportion of saturated fatty acids in the eggs of the test group and increased the proportion of unsaturated fatty acids; reduced the proportion of monounsaturated fatty acids and increased the proportion of polyunsaturated fatty acids, thereby optimizing the fatty acid nutritional structure of the eggs.

[0122] 3) Compared with the horizontal control group, the proportions of linoleic acid (ω-6 polyunsaturated fatty acid) and DHA (ω-3 polyunsaturated fatty acid) in eggs of the experimental group (day 45) were increased, and the ratio of ω-3 polyunsaturated fatty acids to ω-6 polyunsaturated fatty acids was significantly reduced, which optimized the fatty acid nutritional structure of eggs.

[0123] In summary, adding the chicken compound feed additive prepared in Example 1 has a certain improvement effect on the fatty acid nutritional structure of the test eggs.

[0124] 2.4 Effects on the content of flavor substances in cooked eggs

[0125] Table 9

[0126]

[0127] According to research reports, aromatic compounds, carbonyl compounds (aldehydes and ketones), and alcohols make major contributions to egg flavor (especially aldehydes and aromatics). Carbonyl compounds and aromatic compounds are flavor substances produced in larger amounts during the egg yolk ripening process. Ether compounds and sulfur-containing compounds also make important contributions to egg flavor.

[0128] The test results of the flavor substances in cooked eggs are shown in Table 9. The test results show that compared with the control group, the contents of carbonyl, ether and aromatic compounds in the flavor substances of the cooked eggs in the test group increased by 38.59%, 82.32% and 1565% respectively, furans and sulfides appeared from non-existence, and the total content of flavor substances increased by 41.33%.

[0129] In summary, adding the chicken compound feed additive prepared in Example 1 can significantly increase the types and contents of egg flavor substances, and improve the flavor and taste of eggs.

[0130] 2.5 Effects on sensory properties and flavor of cooked eggs

[0131] Table 10

[0132]

[0133] The evaluation results of the sensory and flavor of cooked eggs are shown in Tables 10 and Fig.12 , see the actual picture of boiled eggs Fig.13 , the test results show that:

[0134] Compared with the control group, the addition of the chicken feed additive prepared in Example 1 improved the eggshell score (color, smoothness, hardness, etc.), freshness, smell, yolk color, taste, protein score (toughness, taste, flavor, etc.), and yolk score (toughness, taste, flavor, etc.) of the cooked eggs in the test group, especially the smell, yolk color, taste, protein score and yolk score (P<0.05).

[0135] In summary, adding the chicken compound feed additive prepared in Example 1 has a significant promoting effect on the sensory and flavor of the cooked eggs in the test group.

[0136] Effect verification example 3 Effect on the production performance of broiler breeders

[0137] 1 Experimental design

[0138] The experiment was conducted in a chicken farm in Fujian. Two bamboo silk No. 6 broiler breeder houses were selected, of which 103 was in production for 9 weeks and 102 was in production for 21 weeks (with a history of coccidiosis). The broiler breeders in the two chicken houses were evenly divided into two groups. The control group was fed a basic broiler breeder diet, and the experimental group was additionally fed with 0.15wt% of the chicken compound feed additive prepared in Example 1. The experiment officially started on June 15, 2019 and lasted for about 1 month. Daily feeding management and immunization procedures are carried out according to the routine management of the breeder farm. Breeding eggs are collected regularly every day, the number of chickens is counted, the number of chickens in stock, the number of dead chickens, the number of eggs laid, the number of broken eggs, the number of inferior eggs (unqualified eggs), and the number of eggs incubated are recorded, and the egg production rate, egg breaking rate, inferior egg rate, hatching rate, mortality rate, etc. are calculated. The grouping situation is shown in Table 11 below:

[0139] Table 11

[0140]

[0141] 2 Test results

[0142] Table 12

[0143]

[0144] The statistical results of the number of chickens on hand, total number of eggs laid, total number of eggs hatched, total number of defective eggs, total number of defective eggs, number of dead chickens, egg production rate, hatching rate, defective egg rate, egg breakage rate and mortality rate are shown in Table 12.

[0145] The test results show that after 9-week-old Zhusi No. 6 broiler breeder chickens were fed the chicken compound feed additive prepared in Example 1 for 32 days, the egg production rate increased by 2.84%, the hatching rate increased by 0.18%, the inferior egg rate decreased by 0.43%, the broken egg rate increased by 0.25%, and the mortality rate decreased by 0.50%.

[0146] After 21-week-old Zhusi No. 6 broiler breeder chickens (after recovery from coccidiosis) were fed the chicken compound feed additive prepared in Example 1 for 34 days, the egg production rate increased by 1.37%, the hatching rate increased by 0.19%, the inferior egg rate decreased by 0.48%, the broken egg rate decreased by 0.29%, and the mortality rate increased by 0.51%.

[0147] In summary, the chicken compound feed additive prepared by the present invention can improve the egg production rate and hatching rate of broiler breeders. After using the additive for one month, the egg production rate of normal broiler breeders is increased by nearly 3%, and the hatching rate is increased by 0.2%.

[0148] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. Use of a plant composition in the preparation of a compound feed additive for improving the carcass quality of broiler chickens, characterized in that: The plant composition is composed of the following components by weight: 25 parts of Pulsatilla striata, 10 parts of Coptis chinensis, 85 parts of Portulaca oleracea, 80 parts of Polygonum hydropiper, 85 parts of Areca catechu, 55 parts of Mulberry leaf, 55 parts of Crataegus pinnatifida, 65 parts of Herba Glehniae, 55 parts of White Peony Root, 45 parts of Curcuma longa, 185 parts of Patchouli, 45 parts of Aucklandia lappa, 45 parts of Citrus aurantium, 35 parts of Cuminum foeniculum, 55 parts of Poria cocos and 55 parts of Coix seeds; The broiler carcass quality includes breast muscle rate, leg muscle rate and abdominal fat rate.

2. Use of a plant composition in the preparation of a compound feed additive for improving the flavor of broiler meat products, characterized in that: The plant composition consists of the following components by weight: 25 parts of Pulsatilla scabra, 10 parts of Coptis chinensis, 85 parts of Portulaca oleracea, 80 parts of Polygonum hydropiper, 85 parts of Areca catechu, 55 parts of mulberry leaves, 55 parts of hawthorn, 65 parts of Herba Lycopodii, 55 parts of White Peony Root, 45 parts of Curcuma longa, 185 parts of Patchouli, 45 parts of Costusroot, 45 parts of Citrus aurantium, 35 parts of fennel, 55 parts of Poria and 55 parts of Coix seeds.

3. Use of a plant composition in the preparation of a compound feed additive for improving the quality of egg products of laying hens, characterized in that: The plant composition is composed of the following components by weight: 25 parts of Pulsatilla striata, 10 parts of Coptis chinensis, 85 parts of Portulaca oleracea, 80 parts of Polygonum hydropiper, 85 parts of Areca catechu, 55 parts of Mulberry leaf, 55 parts of Crataegus pinnatifida, 65 parts of Herba Glehniae, 55 parts of White Peony Root, 45 parts of Curcuma longa, 185 parts of Patchouli, 45 parts of Aucklandia lappa, 45 parts of Citrus aurantium, 35 parts of Cuminum foeniculum, 55 parts of Poria cocos and 55 parts of Coix seeds; The quality in question is flavor.

4. Use of a plant composition in the preparation of a compound feed additive for improving the production performance of broiler breeders, characterized in that: The plant composition is composed of the following components by weight: 25 parts of Pulsatilla striata, 10 parts of Coptis chinensis, 85 parts of Portulaca oleracea, 80 parts of Polygonum hydropiper, 85 parts of Areca catechu, 55 parts of Mulberry leaf, 55 parts of Crataegus pinnatifida, 65 parts of Herba Glehniae, 55 parts of White Peony Root, 45 parts of Curcuma longa, 185 parts of Patchouli, 45 parts of Aucklandia lappa, 45 parts of Citrus aurantium, 35 parts of Cuminum foeniculum, 55 parts of Poria cocos and 55 parts of Coix seeds; The broiler breeders had a history of coccidiosis.

5. The use according to claim 4, characterized in that: The production performance includes egg production rate and hatching rate.

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