Vegetable powder feed formula for pregnant sows and vegetable powder processing technology
By adding dried and crushed vegetable powder granules to pregnant sow feed, the problem of constipation in pregnant sows is solved, promoting intestinal peristalsis, improving health and reducing production costs.
Patent Information
- Application Number
- CN202411565039.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-05
- Publication Date
- 2025-03-11
AI Technical Summary
During pregnancy, pregnant sows are prone to constipation due to reduced feeding and insufficient cellulose in feed, which in turn increases embryonic mortality and other health problems.
Provided is a vegetable powder feed for pregnant sows containing dried vegetable powder granules. The vegetable powder granules are rich in cellulose, crushed and easy to digest, and retain nutrients through a segmented low-temperature drying process.
By increasing cellulose intake, it promotes intestinal peristalsis, prevents constipation, improves intestinal health of pregnant sows, reduces embryonic mortality and other health risks, while reducing the amount of vitamins and minerals in the premix and reducing the cost of raw materials.
Smart Images
Figure CN119586699A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of livestock feed formula, and in particular relates to a vegetable powder feed formula for pregnant sows and a vegetable powder processing technology. Background Art
[0002] The healthy development of the pig farming industry depends on the feeding and management of reproductive sows, especially the feeding and management of pregnant sows. Proper nutritional regulation of pregnant sows can not only improve the reproductive performance of sows, but also ensure the health of piglets and improve breeding benefits. The feeding goal of pregnant sows is to reduce embryonic mortality, provide nutrition for fetal growth, provide nutrition for the development of the uterus and mammary glands, and maintain the appropriate body condition of sows. Improper feeding and management of pregnant sows will inevitably lead to adverse consequences, such as high embryonic mortality and reduced litter size; sows are too fat, which affects the feed intake of lactating sows and increases the incidence of dystocia; sows are constipated, harmful microorganisms multiply in large numbers, endotoxins accumulate, and mastitis and endometritis are induced.
[0003] In addition to the lack of activity during pregnancy and slow intestinal motility, the most important reason for constipation in pregnant sows is feeding. During pregnancy, especially in the second trimester, the amount of feed for sows will be reduced accordingly. If the feed does not contain enough cellulose, the cellulose intake of pregnant sows will be too low, the feed will be less irritating to the intestines, and the chyme will stay in the gastrointestinal tract too long, which will lead to constipation. Constipation can easily cause problems such as stillbirth. Summary of the invention
[0004] The present invention provides a vegetable powder feed for pregnant sows. Dried vegetable powder particles are added to the feed. The vegetable powder particles are rich in cellulose, which can promote the intestinal peristalsis of pregnant sows and prevent sows from constipation. The vegetable powder is crushed, which is easy to digest in the intestines of sows. In addition, the fiber changes the crude fiber form after crushing, which will not increase the intestinal burden of pregnant sows and reduce intestinal function due to excessive intake of crude fiber. The present invention also provides a processing technology for the vegetable powder. The vegetable powder processed by the technology provided by the present invention retains the vitamins and minerals required by pregnant sows and reduces the addition of vitamins and minerals in premixed feed.
[0005] In order to achieve the above technical objectives, the present invention is implemented by the following technical solutions:
[0006] A vegetable powder feed for pregnant sows comprises the following ingredients by weight: 90-100 parts of corn, 100-200 parts of wheat bran, 350-450 parts of wheat, 100-200 parts of wheat flour, 100-200 parts of vegetable powder particles, 50-65 parts of alfalfa particles, 10-20 parts of degummed soybean oil and 1-10 parts of sodium bicarbonate.
[0007] Preferably, the corn comprises 96 parts, wheat bran comprises 150 parts, wheat comprises 400 parts, wheat flour comprises 150 parts, vegetable powder particles comprise 130 parts, alfalfa particles comprise 58 parts, degummed soybean oil comprises 13 parts, and sodium bicarbonate comprises 3 parts.
[0008] Another object of the present invention is to provide a processing technology for vegetable powder particles, comprising:
[0009] S1: Sorting of leftover vegetables: Collect and sort the leftover vegetables, and remove the dried, yellowed and rotten ones;
[0010] S2: Chopping: Chopping the selected fresh vegetable scraps; the length of the chopped vegetable strips is controlled to be 3 to 8 cm;
[0011] S3: Low temperature drying: The chopped vegetable strips are dried at low temperature; the drying temperature is controlled at 60-120°C; the drying time is controlled at 40-65 minutes;
[0012] S4: Crushing: crush the dried vegetable strips; control the particle size of the crushed particles to be 2 to 4 mm.
[0013] Preferably, the vegetable types in S1 include: cabbage, lettuce, romaine lettuce and spinach.
[0014] Preferably, the amount of each type of vegetable is matched according to the following ratio:
[0015] Spring: lettuce 10%, lettuce 30%, Chinese cabbage 40%, water spinach 20%;
[0016] Summer: 45% lettuce, 40% romaine lettuce, 5% Chinese cabbage, 10% water spinach;
[0017] Autumn: 40% lettuce, 40% romaine lettuce, 10% Chinese cabbage, 10% water spinach;
[0018] Winter: 15% lettuce, 15% romaine lettuce, 40% Chinese cabbage, and 30% water spinach.
[0019] Preferably, the low-temperature drying in S3 is divided into three stages: the front stage, the middle stage and the back stage:
[0020] The drying temperature of the front section is controlled at 100-110°C; the drying time is controlled at 10-20 minutes;
[0021] The drying temperature of the middle section is controlled at 70-80°C; the drying time is controlled at 10-20 minutes;
[0022] The drying temperature of the latter stage is controlled at 65-75° C.; and the drying time is controlled at 15-25 min.
[0023] Preferably, the drying temperature of the front section is controlled at 105°C; the drying time is controlled at 15 minutes;
[0024] The drying temperature of the middle section is controlled at 75°C; the drying time is controlled at 15 minutes;
[0025] The drying temperature of the latter stage is controlled at 70° C. and the drying time is controlled at 20 min.
[0026] Preferably, the moisture content of the vegetable strips after low-temperature drying in S3 is maintained at 6-10%.
[0027] Lower moisture content can prevent vegetable powder mixed into the feed from rotting and causing feed spoilage.
[0028] Preferably, the low-temperature drying is performed using a drum dryer;
[0029] A negative pressure suction fan is arranged at the discharge end of the drum dryer, and the dried vegetable strips are screened by the negative pressure suction fan and sucked to the discharge end for discharge.
[0030] The moisture content of the vegetable strips decreases during drying, and the quality of the vegetable strips decreases. The vegetable strips can be carried to the discharge port by the negative pressure suction fan, while the vegetable strips whose internal moisture has not been dried cannot be carried to the discharge port by the negative pressure suction fan. In this way, the dried vegetable strips can be screened.
[0031] Preferably, the length of the chopped strips of the vegetable leaf part in S2 is controlled to be 5 to 8 cm; the length of the chopped strips of the vegetable stem part is controlled to be 3 to 5 cm.
[0032] The beneficial effects of the present invention are:
[0033] The present invention provides a vegetable powder feed for pregnant sows, wherein the vegetable powder provides cellulose for pregnant sows, and the cellulose is crushed to refine longer fibers, thereby avoiding increasing the intestinal burden of the pregnant sows; the refined cellulose serves the purpose of enhancing intestinal peristalsis, effectively preventing constipation in pregnant sows.
[0034] Vegetable powder provides the vitamins and minerals necessary for pregnant sows. Using vegetable powder to supplement vitamins and minerals in feed can reduce the amount of vitamins and minerals in premixes and reduce raw material costs.
[0035] The vegetable powder processing technology provided by the present invention utilizes segmented low-temperature baking to avoid the generation of burnt substances, reduce the occurrence of Maillard reaction, and fully retain the nutrients in the vegetables. In addition, segmented low-temperature drying is used to ensure that the moisture in the vegetables is fully dehydrated and reduced; the ash content in the vegetable powder is ensured to provide sufficient minerals; and the crude fat, crude protein and crude fiber content in the vegetable powder are ensured to provide nutrition. BRIEF DESCRIPTION OF THE DRAWINGS
[0036] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.
[0037] Figure 1 It is a process flow chart of vegetable powder particles processing of the present invention;
[0038] Figure 2 This is a real picture of the appearance of vegetable powder dried by the process provided in Example 3 of the present invention. DETAILED DESCRIPTION
[0039] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0040] Example 1
[0041] According to the invention, a vegetable powder feed for pregnant sows is prepared, which is composed of the following raw materials according to weight (kg), per 1000kg:
[0042] 96 parts of corn, 150 parts of wheat bran, 400 parts of wheat, 150 parts of wheat flour, 130 parts of vegetable powder granules, 58 parts of alfalfa granules, 13 parts of degummed soybean oil, and 3 parts of sodium bicarbonate.
[0043] Comparative Example 1
[0044] A vegetable powder feed for pregnant sows is prepared, which is composed of the following raw materials according to weight (kg), and in every 1000kg,
[0045] 126 parts of corn, 150 parts of wheat bran, 400 parts of wheat, 150 parts of wheat flour, 100 parts of vegetable powder granules, 58 parts of alfalfa granules, 13 parts of degummed soybean oil, and 3 parts of sodium bicarbonate.
[0046] Comparative Example 2
[0047] A vegetable powder feed for pregnant sows is prepared, which is composed of the following raw materials according to weight (kg), and in every 1000kg,
[0048] 66 parts of corn, 150 parts of wheat bran, 400 parts of wheat, 150 parts of wheat flour, 160 parts of vegetable powder granules, 58 parts of alfalfa granules, 13 parts of degummed soybean oil, and 3 parts of sodium bicarbonate.
[0049] Comparative Example 3
[0050] A vegetable powder feed for pregnant sows is prepared, which is composed of the following raw materials according to weight (kg), and in every 1000kg,
[0051] 96 parts of corn, 150 parts of wheat bran, 400 parts of wheat, 150 parts of wheat flour, 58 parts of alfalfa pellets, 13 parts of degummed soybean oil, 3 parts of sodium bicarbonate; 130 parts of chopped fresh vegetables, mixed with feed and fed daily.
[0052] In a standardized pig farm, 20 sows that entered pregnancy after mating were selected to ensure that the gestational age of the selected pregnant sows did not differ by more than 1 week, the nutritional status was equal, and the body shape was similar; they were randomly divided into 4 groups and fed with the formula feeds of Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3, respectively; the feeding was continued for 60 days; the feeding amount was strictly controlled in accordance with the feeding standards for pregnant sows in my country; the relevant data of each group of pregnant sows were recorded on the 20th, 40th, and 60th days, as shown in Table 1
[0053] Table 1, Defecation and growth record of pregnant sows
[0054]
[0055]
[0056] Conclusion analysis:
[0057] In the first, middle and last three stages of the entire 60-day feeding cycle, the number of defecation of the pregnant sows in Example 1 group was normal, while the number of defecation in Comparative Example 1 was relatively small; the number of defecation in Comparative Example 2 was the largest overall;
[0058] The feces of pregnant sows in Example 1 were soft, formed, and had moderately sized particles, which were in the state of feces after normal defecation; while the feces in Comparative Example 1 were slightly hard, and defecation was relatively difficult; and the feces in Comparative Example 2 were just formed, and feces and water were not separated, indicating that the feces in Comparative Example 2 were relatively thin;
[0059] During the 60-day feeding period, the weight and fat condition of the pregnant sows in the Example 1 group were maintained within the standard range of weight gain and fat condition of pregnant sows; the weight and fat condition of the pregnant sows in the Comparative Examples 1 and 2 were significantly lower than those in the Example 1;
[0060] From the above description, under the condition of keeping other ingredients unchanged, the vegetable powder particle fraction provided by Example 1 is the best.
[0061] The weight fraction of the vegetable components in Example 1 and Comparative Example 3 is the same, but Example 1 is the dried vegetable powder particles of the present invention, while Comparative Example 3 adds fresh chopped vegetables; the number of defecation and feces of pregnant sows in Example 1 are normal; while the feces of Comparative Example 3 are slightly hard, with a small amount of green residue; this shows that directly feeding with chopped fresh vegetables is not conducive to intestinal digestion of pregnant sows, and pregnant sows cannot complete absorption; and the directly chopped fresh vegetables are mostly in the shape of strips, and their fibers are long. The intestines of sows are compressed during pregnancy, and the peristaltic function is poor. The long fibers will add to the burden of the intestines, and cannot play a role in assisting defecation, and will also cause incomplete digestion of feed by sows. Although there is more water in fresh vegetables, it does not help soften feces and promote defecation.
[0062] Example 2
[0063] In this embodiment, according to the ingredients and weight fraction ratio of the vegetable powder feed for pregnant sows provided in the invention content:
[0064] 96 parts of corn, 150 parts of wheat bran, 400 parts of wheat, 150 parts of wheat flour, 130 parts of vegetable powder granules, 58 parts of alfalfa granules, 13 parts of degummed soybean oil, 3 parts of sodium bicarbonate;
[0065] 500 g of feed is prepared in equal proportions, wherein the vegetable powder particles are vegetable powders from the same batch prepared by the processing technology provided by the present invention; the obtained sample feed is sealed and stored in a dry, cool and ventilated place for two months.
[0066] Comparative Example 4
[0067] In this comparative example, the ingredients and weight fraction ratio of the vegetable powder feed for pregnant sows are as follows:
[0068] 109 parts of corn, 150 parts of wheat bran, 400 parts of wheat, 150 parts of wheat flour, 130 parts of vegetable powder granules, 58 parts of alfalfa granules, 3 parts of sodium bicarbonate;
[0069] The degummed soybean oil component is removed, and the amount of degummed soybean oil is added to the amount of corn;
[0070] 500 g of feed is prepared in equal proportions, wherein the vegetable powder particles are vegetable powders from the same batch prepared by the processing technology provided by the present invention; the obtained sample feed is sealed and stored in a dry, cool and ventilated place for two months.
[0071] Result analysis:
[0072] Two months later, the sealed feeds of Example 2 and Comparative Example 4 were opened. The feeds of Example 2 remained dry as a whole, while the feeds of Comparative Example 4 were partially clumped and mold was produced on some areas of the surface. After the feeds of Example 2 were stirred, there was no odor caused by oxidation and deterioration except the taste of the feed ingredients themselves. After the feeds of Comparative Example 4 were stirred, a sour smell similar to fermentation appeared.
[0073] Therefore, in Example 2, the degummed soybean oil is added to the feed, which not only provides energy, but also prevents the feed from oxidation and deterioration, making the feed more storable.
[0074] Example 3
[0075] A vegetable powder processing technology comprises the following steps:
[0076] S1: Sorting of leftover vegetables: According to the yield and quality of different varieties of vegetables in different seasons, the proportion of different types of vegetables is selected accordingly; in this embodiment, in autumn, 40% of lettuce, 40% of lettuce, 10% of Chinese cabbage, and 10% of water spinach are selected and collected; the collected vegetable scraps are sorted and the dry, yellow and rotten parts are removed;
[0077] S2: Chopping: Chop the selected fresh vegetable scraps; it can be chopped manually or by machine; for the leaf part, it is easier to dry, and the length of the chopped strips is 5 to 8 cm; for the stem part, the stem is hard and thick, and the length of the chopped strips is 3 to 5 cm;
[0078] S3: low temperature drying: putting the chopped vegetable strips into a drum dryer for drying;
[0079] In this embodiment, a staged drying process is adopted:
[0080] The drying temperature of the front section is controlled at 105℃; the drying time is controlled at 15min;
[0081] The drying temperature in the middle section is controlled at 75°C and the drying time is controlled at 15 minutes;
[0082] The drying temperature of the latter stage is controlled at 70°C and the drying time is controlled at 20 minutes.
[0083] In this embodiment, a negative pressure suction fan is arranged at the discharge end of the drum dryer. After a 50-minute drying cycle, the negative pressure suction fan is turned on. The vegetable strips whose moisture content has been reduced to 6-10% by drying can be brought to the discharge end of the drum dryer for discharge under the suction action of the negative pressure suction fan. However, the vegetable strips whose moisture content is greater than 6-10% indicate that their drying has not yet reached the standard and are difficult to be brought to the discharge end of the drum dryer under the action of the negative pressure suction fan. It is necessary to adjust the negative pressure suction power of the negative pressure suction fan according to the model of the negative pressure suction fan used so that it can just drive the vegetable strips with the moisture content of 6-10% and maintain the negative pressure suction power.
[0084] By using the negative pressure suction fan, the vegetable strips that have been dried and those that have not been dried can be sorted; there is no need to manually sort all the raw materials after they are output.
[0085] S4: Crushing: The dried vegetable strips are fully crushed in a crusher; the crushed particle size is controlled to be 2-4 mm; that is, the vegetable powder particles are processed.
[0086] Comparative Example 5
[0087] A vegetable powder processing technology comprises the following steps:
[0088] S1: Sorting of leftover vegetables: According to the yield and quality of different varieties of vegetables in different seasons, the proportion of different types of vegetables is selected accordingly; in this embodiment, in autumn, 40% of lettuce, 40% of lettuce, 10% of Chinese cabbage, and 10% of water spinach are selected and collected; the collected vegetable scraps are sorted and the dry, yellow and rotten parts are removed;
[0089] S2: Chopping: Chop the selected fresh vegetable scraps; it can be chopped manually or by machine; for the leaf part, it is easier to dry, and the length of the chopped strips is 5 to 8 cm; for the stem part, the stem is hard and thick, and the length of the chopped strips is 3 to 5 cm;
[0090] S3: low temperature drying: putting the chopped vegetable strips into a drum dryer for drying;
[0091] The drying temperature is controlled at 105°C; the drying time is controlled at 50 minutes.
[0092] In this embodiment, a negative pressure suction fan is arranged at the discharge end of the drum dryer. After a 50-minute drying cycle, the negative pressure suction fan is turned on. The vegetable strips whose moisture content has been reduced to 6-10% by drying can be brought to the discharge end of the drum dryer for discharge under the suction action of the negative pressure suction fan. However, the vegetable strips whose moisture content is greater than 6-10% indicate that their drying has not yet reached the standard and are difficult to be brought to the discharge end of the drum dryer under the action of the negative pressure suction fan. It is necessary to adjust the negative pressure suction power of the negative pressure suction fan according to the model of the negative pressure suction fan used so that it can just drive the vegetable strips with the moisture content of 6-10% and maintain the negative pressure suction power.
[0093] By using the negative pressure suction fan, the vegetable strips that have been dried and those that have not been dried can be sorted; there is no need to manually sort all the raw materials after they are output.
[0094] S4: Crushing: The dried vegetable strips are fully crushed in a crusher; the crushed particle size is controlled to be 2-4 mm; that is, the vegetable powder particles are processed.
[0095] Comparative Example 6
[0096] A vegetable powder processing technology comprises the following steps:
[0097] S1: Sorting of leftover vegetables: According to the yield and quality of different varieties of vegetables in different seasons, the proportion of different types of vegetables is selected accordingly; in this embodiment, in autumn, 40% of lettuce, 40% of lettuce, 10% of Chinese cabbage, and 10% of water spinach are selected and collected; the collected vegetable scraps are sorted and the dry, yellow and rotten parts are removed;
[0098] S2: Chopping: Chop the selected fresh vegetable scraps; it can be chopped manually or by machine; for the leaf part, it is easier to dry, and the length of the chopped strips is 5 to 8 cm; for the stem part, the stem is hard and thick, and the length of the chopped strips is 3 to 5 cm;
[0099] S3: low temperature drying: putting the chopped vegetable strips into a drum dryer for drying;
[0100] In this embodiment, a staged drying process is adopted:
[0101] The drying temperature of the front section is controlled at 800℃; the drying time is controlled at 15min;
[0102] The drying temperature in the middle section is controlled at 750℃; the drying time is controlled at 15min;
[0103] The drying temperature of the latter stage is controlled at 700°C; the drying time is controlled at 20 minutes.
[0104] In this embodiment, a negative pressure suction fan is arranged at the discharge end of the drum dryer. After a 50-minute drying cycle, the negative pressure suction fan is turned on. The vegetable strips whose moisture content has been reduced to 6-10% by drying can be brought to the discharge end of the drum dryer for discharge under the suction action of the negative pressure suction fan. However, the vegetable strips whose moisture content is greater than 6-10% indicate that their drying has not yet reached the standard and are difficult to be brought to the discharge end of the drum dryer under the action of the negative pressure suction fan. It is necessary to adjust the negative pressure suction power of the negative pressure suction fan according to the model of the negative pressure suction fan used so that it can just drive the vegetable strips with the moisture content of 6-10% and maintain the negative pressure suction power.
[0105] By using the negative pressure suction fan, the vegetable strips that have been dried and those that have not been dried can be sorted; there is no need to manually sort all the raw materials after they are output.
[0106] S4: Crushing: The dried vegetable strips are fully crushed in a crusher; the crushed particle size is controlled to be 2-4 mm; that is, the vegetable powder particles are processed.
[0107] Sensory evaluation of dried vegetables:
[0108] Example 3
[0109] Color: As Figure 2 As shown, the senses are dark green with a few white stems;
[0110] Smell: Normal strong hay aroma, no burnt or musty smell;
[0111] Taste: No obvious taste in the mouth, with a slight sandy taste, no other peculiar smell, and a sweet aftertaste when chewing;
[0112] Fluffiness: It is somewhat fluffy and feels fluffy when squeezed by hand.
[0113] Comparative Example 5
[0114] Color: Dark green with a few white stems;
[0115] Smell: Normal strong hay aroma, no burnt or musty smell;
[0116] Taste: No obvious taste in the mouth, with a slight burnt taste, a slight sandy taste, no other peculiar smell, and a sweet aftertaste when chewing;
[0117] Fluffiness: It looks somewhat fluffy, but it breaks when squeezed.
[0118] Comparative Example 6
[0119] Color: dark green to brown, with significantly less white stems than those in Example 3 and Comparative Example 5;
[0120] Smell: Hay aroma, mixed with a little bit of burnt smell;
[0121] Taste: It has a strong burnt taste in the mouth and a slight sandy feeling when chewing;
[0122] Fluffiness: It feels fluffy when pinched by hand and can be easily crushed a second time.
[0123] Conventional physical and chemical analysis was performed on the vegetable powder particles obtained by the processes of Example 3, Comparative Example 5 and Comparative Example 6, and the results are recorded in Table 2;
[0124] Table 2 Routine physical and chemical analysis results of dried vegetable powder particles
[0125] Example 3 Comparative Example 5 Comparative Example 6 Moisture 8.64％ 7.02％ 5.37％ Crude Protein 16.93％ 14.24％ 20.31％ Coarse ash 13.25％ 14.28％ 16.35％ Crude fat 2.01％ 1.92％ 1.83％ calcium 1.74％ 1.48％ 1.67％ Total Phosphorus 0.314％ 0.296％ 0.305％ Crude Fiber 19.7％ 21.3％ 13.26％ ...
[0126] Conclusion analysis:
[0127] The low-temperature three-stage drying method was adopted in the Example 3 group, and the low-temperature one-stage drying method was adopted in the Comparative Example 5 group; the drying time of the two groups was the same; as shown in Table 2, the moisture content of the comparative example 5 was not significantly different from that of the Example 3 group under the same drying time and the same drying temperature; the crude fiber and crude ash content were not significantly different, but the comparative example 5 had a burnt smell after tasting, indicating that part of the raw materials were coked during the drying process; vitamins and other nutrients were lost compared with the Example 3;
[0128] Comparative Example 6 and Example 3 both adopt a three-stage drying method, but the drying temperature of Comparative Example 6 is much higher than that of Example 3. As shown in Table 2, Comparative Example 6 is over-dried, and the moisture content of the obtained vegetable powder particles is significantly lower than that of Example 3. Judging from the sensory color and taste, Comparative Example 6 produces an obvious Maillard reaction, and burnt substances are produced, which is not conducive to the preservation of nutrients. In addition, the crude fiber content in Comparative Example 6 is significantly lower than that in Example 3, but the crude ash content is significantly higher than that in Example 3. After consuming by pregnant sows, the nutrient retention and intestinal peristalsis promotion effect are significantly inferior to those in Example 3.
[0129] Therefore, the three-stage low-temperature drying of the vegetable raw materials in Example 3 and the control of the water content within the standard range are beneficial to preserving the mineral nutrients and crude fiber in the vegetables.
[0130] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.
[0131] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can well understand and use the present invention. The present invention is limited only by the claims and their full scope and equivalents.
Claims
1. A vegetable powder feed for pregnant sows, characterized in that: The invention comprises the following ingredients in parts by weight: 90-100 parts of corn, 100-200 parts of wheat bran, 350-450 parts of wheat, 100-200 parts of wheat flour, 100-200 parts of vegetable powder particles, 50-65 parts of alfalfa particles, 10-20 parts of degummed soybean oil and 1-10 parts of sodium bicarbonate.
2. The vegetable powder feed for pregnant sows according to claim 1, characterized in that: The corn is 96 parts, the wheat bran is 150 parts, the wheat is 400 parts, the wheat flour is 150 parts, the vegetable powder particles are 130 parts, the alfalfa particles are 58 parts, the degummed soybean oil is 13 parts, and the sodium bicarbonate is 3 parts.
3. A processing technology for vegetable powder particles, characterized in that: include: S1: Sorting of leftover vegetables: Collect and sort the leftover vegetables, and remove the dried, yellowed and rotten ones; S2: Chopping: Chopping the selected fresh vegetable scraps; the length of the chopped vegetable strips is controlled to be 3 to 8 cm; S3: Low temperature drying: The chopped vegetable strips are dried at low temperature; the drying temperature is controlled at 60-120°C; the drying time is controlled at 40-65 minutes; S4: Crushing: crush the dried vegetable strips; control the particle size of the crushed particles to be 2 to 4 mm.
4. The processing technology of vegetable powder particles according to claim 3 is characterized in that: The vegetable types in S1 include: cabbage, lettuce, romaine lettuce and spinach.
5. The processing technology of vegetable powder particles according to claim 4, characterized in that: The amount of each vegetable type should be matched according to the following ratio: Spring: lettuce 10%, lettuce 30%, Chinese cabbage 40%, water spinach 20%; Summer: 45% lettuce, 40% romaine lettuce, 5% Chinese cabbage, 10% water spinach; Autumn: 40% lettuce, 40% romaine lettuce, 10% Chinese cabbage, 10% water spinach; Winter: 15% lettuce, 15% romaine lettuce, 40% Chinese cabbage, and 30% water spinach.
6. The processing technology of vegetable powder particles according to claim 3, characterized in that: The low-temperature drying in S3 is divided into three stages: the front stage, the middle stage and the back stage: The drying temperature of the front section is controlled at 100-110°C; the drying time is controlled at 10-20 minutes; The drying temperature of the middle section is controlled at 70-80°C; the drying time is controlled at 10-20 minutes; The drying temperature of the latter stage is controlled at 65-75° C.; and the drying time is controlled at 15-25 min.
7. The processing technology of vegetable powder particles according to claim 6, characterized in that: The drying temperature of the front section is controlled at 105°C; the drying time is controlled at 15 minutes; The drying temperature of the middle section is controlled at 75°C; the drying time is controlled at 15 minutes; The drying temperature of the latter stage is controlled at 70° C. and the drying time is controlled at 20 min.
8. The processing technology of vegetable powder particles according to claim 3, characterized in that: The moisture content of the vegetable strips after low temperature drying in S3 is maintained at 6-10%.
9. The processing technology of vegetable powder particles according to claim 3, characterized in that: The low-temperature drying is carried out using a drum dryer; A negative pressure suction fan is arranged at the discharge end of the drum dryer, and the dried vegetable strips are screened by the negative pressure suction fan and sucked to the discharge end for discharge.
10. The processing technology of vegetable powder particles according to claim 3, characterized in that: The length of the chopped strips of the vegetable leaf part in S2 is controlled to be 5 to 8 cm; the length of the chopped strips of the vegetable stem part is controlled to be 3 to 5 cm.