A feed additive for improving the egg-laying performance and egg quality of snowy white chickens in plain areas and its preparation method

Abstract

The present invention provides a feed additive for improving the egg-laying performance and egg quality of snowy white chickens in plain areas and a preparation method thereof, belonging to the field of feed additives. The preparation method of the feed additive for improving the egg-laying performance and egg quality of snowy white chickens in plain areas comprises the following steps: preparing a first component, preparing a second component, and mixing and preparing a preparation. The feed additive for improving the egg-laying performance and egg quality of snowy white chickens in plain areas and the preparation method thereof can effectively improve the egg-laying performance of the snowy white chicken flock under the condition of low addition dosage, and effectively improve the egg quality and flavor of the snowy white chickens; moreover, the feed additive has good palatability, no secondary hazards such as pesticide residues, can effectively avoid the problem that the activity of fermented soybean meal affects the stability of active ingredients and reduces its application effect.

Description

Technical Field

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

[0002] Snow White chickens are the first new layer chicken breed independently cultivated in the Tibet Autonomous Region. Their appearance, body weight, uniformity, and production performance can well meet the breeding needs of the plateau area at an altitude of 2,800 - 4,200 meters. However, the climate conditions in the plateau area are cold and dry, and the planted vegetation is relatively single. Affected by the climate conditions in the plateau area and the shortage of feed raw materials, the growth of Tibetan chickens is relatively slow. After laying eggs, Snow White chickens need to rest for 1 - 4 days, resulting in a low egg production rate, which severely restricts the in-depth development of peripheral products of Snow White chicken eggs.

[0003] With the deepening of the cooperation between Shandong and Tibet, Snow White chickens have begun to be introduced into the plain areas of Shandong. Although the climate conditions have been greatly improved and there is an abundant supply of feed raw materials, there are still problems such as low egg production rate and poor egg quality in Snow White chickens. At the same time, the Snow White chicken flock is prone to stress symptoms such as timidity, aggressiveness, and low altitude reaction, which are extremely likely to cause individual injuries, and the egg-laying performance of the chicken flock is low, and problems such as poor egg quality (such as thin eggshells and low albumen height) often occur. Currently, the prior art has not disclosed a feed additive specifically targeting the characteristics of Snow White chickens to specifically improve the aforementioned problems of Snow White chickens. Therefore, providing a feed additive for improving the egg-laying performance and egg quality of Snow White chickens in plain areas can not only improve the egg-laying performance of the Snow White chicken flock, but also improve the egg quality such as the egg flavor of Snow White chickens, which has important technical significance.

[0004] Existing methods for improving the egg-laying performance and egg quality of laying hens usually directly add traditional Chinese medicine ultrafine powder to the feed, or add a combination of traditional Chinese medicine ultrafine powder and fermented soybean meal to the feed. However, to obtain the desired effect, a large dose needs to be added. The palatability of the added traditional Chinese medicine ultrafine powder is poor, which affects the feed intake of laying hens, and there are secondary hazards such as pesticide residues. Further, although the fermented soybean meal used can improve the 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 traditional Chinese medicine ultrafine powder and reduce the application effect of the active ingredients in the traditional Chinese medicine ultrafine powder. Summary of the Invention

[0005] 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 chickens in plain areas and a preparation method thereof, which can effectively improve the egg-laying performance of the Snow White chicken flock under the condition of low addition dose, effectively improve the egg quality and flavor of Snow White chickens, and the feed additive has good palatability, no 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 their application effect.

[0006] To solve the above technical problems, the technical solutions adopted by the present invention are as follows:

[0007] A preparation method of a feed additive for improving the egg-laying performance and egg quality of Snow White chickens in plain areas, which consists of the following steps: preparing the first component, preparing the second component, and mixing the preparation;

[0008] The method for preparing the first component is to disperse limonene, curcumin, Tween-20, and sodium carboxymethylcellulose in deionized water to obtain an active ingredient solution; disperse β-cyclodextrin and arabic gum in deionized water to obtain an inclusion solution; mix the active ingredient solution and the inclusion solution, and after ultrasonic dispersion and cooling precipitation, separate to obtain a solid, and dry to obtain the first component;

[0009] The method for preparing the second component is to, in a nitrogen environment and at a temperature of 50-55°C, mix soybean oil, walnut oil, soy lecithin, Tween-20, phytic acid, and phospholipid-polyethylene glycol 2000 evenly, then add limonin and astaxanthin and mix evenly, and finally add deionized water and glycerol and mix evenly to obtain a primary emulsion; after high-pressure homogenization of the primary emulsion, adjust the pH to neutral and spray dry to obtain the second component;

[0010] The method for mixing the preparation is to mix the first component, the second component, nootkatone, and fermented soybean meal evenly to obtain a feed additive for improving the egg-laying performance and egg quality of Snow White chickens in plain areas.

[0011] Preferably, in the preparation of the first component, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethylcellulose, and deionized water in the active ingredient solution is 9.2-9.6:0.35-0.45:0.2-0.25:0.1-0.12:100;

[0012] The weight ratio of β-cyclodextrin, arabic gum, and deionized water in the inclusion solution is 15-16:3-3.6:100.

[0013] Preferably, in the preparation of the first component, the volume ratio of the active ingredient solution to the inclusion solution is 1:1.8-2.

[0014] Preferably, in the preparation of the first component, the ultrasonic dispersion frequency is 30-33 kHz, the ultrasonic dispersion power is 450-550 W, and the ultrasonic dispersion time is 60-90 min;

[0015] The temperature for cooling precipitation is 2-7°C, and the time for cooling precipitation is 4-6 h.

[0016] Preferably, in the preparation of the second component, the weight ratio of soybean oil, walnut oil, soy 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.

[0017] 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.

[0018] 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.

[0019] A feed additive for improving the egg production performance and egg quality of Snowy White Chickens in plain areas is prepared by the aforementioned preparation method.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0021] (1) In the preparation method of the feed additive for improving the egg production performance and egg quality of Snowy White Chickens in plain areas of the present invention, through the combination of the first component, the second component, nootkatone, and fermented soybean meal, it is possible to, under the condition of low addition dosage, have the Snowy White Chickens fed with the feed additive of the present invention in good mental state, relatively lively, with normal appetite and drinking desire, and no stress symptoms such as altitude reaction; effectively improve the egg production performance of Snowy White Chickens, and improve the egg quality, egg flavor, and egg nutrition of Snowy White Chickens; and the feed additive has good palatability and no secondary hazards such as pesticide residues; and by selecting the combination of nootkatone and other active ingredients, it is possible to effectively promote the appetite of Snowy White Chickens, increase the feed intake, and reduce the occurrence of stress reactions in Snowy White Chickens; at the same time, according to the characteristics of each active ingredient, the combination of limonene and curcumin is specifically selected for inclusion treatment, which improves the stability of limonene and curcumin while enhancing the synergistic application effect of the two, and effectively avoids the adverse effects of the activity of fermented soybean meal on limonene and curcumin, improving the combined application effect of the first component and other raw materials; the combination of limonin and astaxanthin is specifically selected for chylomicron dispersion coating treatment, which improves the stability of limonin and astaxanthin while enhancing the synergistic application effect of the two, and effectively avoids the adverse effects of the activity of fermented soybean meal on limonin and astaxanthin, improving the combined application effect of the second component and other raw materials.

[0022] (2) The preparation method of the feed additive for improving the egg production performance and egg quality of Snowy White Chickens in plain areas of the present invention is simple, the preparation process is easy to control, and it is conducive to large-scale production. Detailed Embodiments

[0023] In order to have a clearer understanding of the technical features, objectives, and effects of the present invention, the specific embodiments of the present invention will now be described. It should be noted that the following detailed descriptions are all exemplary and are intended to provide further explanations of the present invention. Unless otherwise specified, all technical and scientific terms used in the present invention have the same meaning as commonly understood by those of ordinary skill in the technical field to which the present invention belongs.

[0024] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the 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 also be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0025] An embodiment of the present invention provides a preparation method of a feed additive for improving the egg production performance and egg quality of snow-white chickens in plain areas, which consists of the following steps: preparing the first component, preparing the second component, and mixing the preparations.

[0026] The method for preparing the first component is as follows: Put limonene, curcumin, Tween-20, and sodium carboxymethylcellulose into deionized water and stir for 20 - 40 minutes to obtain an active ingredient solution; put β-cyclodextrin and arabic gum into deionized water and stir for 30 - 50 minutes to obtain an inclusion solution; put the active ingredient solution into the inclusion solution, control the ultrasonic dispersion frequency at 30 - 33 kHz and the ultrasonic dispersion power at 450 - 550 W, perform ultrasonic dispersion for 60 - 90 minutes, then cool down to 2 - 7 °C, keep warm and stand for 4 - 6 hours, and then centrifuge at 8000 - 9000 rpm to obtain a solid; after drying the solid in an environment with a vacuum degree of 0.05 - 0.07 MPa and a temperature of 75 - 80 °C, the first component is prepared.

[0027] In the preparation of the first component, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethylcellulose, and deionized water in the active ingredient solution is 9.2 - 9.6:0.35 - 0.45:0.2 - 0.25:0.1 - 0.12:100;

[0028] The weight ratio of β-cyclodextrin, arabic gum, and deionized water in the inclusion solution is 15 - 16:3 - 3.6:100;

[0029] The volume ratio of the active ingredient solution to the inclusion solution is 1:1.8 - 2.

[0030] 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.

[0031] 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.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] In the preparation of the second component, with limonin and astaxanthin as active ingredients, in view of the characteristics of limonin and astaxanthin, soybean oil and walnut oil are used as the 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 conduct chylomicron dispersion coating on the active ingredients limonin and astaxanthin, and then the second component is obtained.

[0036] Among them, limonin in tangerine peel is an important substance that causes bitterness, has strong biological activity, is a plant secondary metabolite, and has effects such as anti-inflammatory, antibacterial, and antiviral. In view of the characteristics of Xueyu white chickens, the present invention selects limonin to cooperate with other active ingredients, which helps Xueyu white chickens digest and absorb feed.

[0037] Astaxanthin is a highly efficient natural antioxidant, which has the functions of enhancing immunity, strengthening aerobic metabolism, and reducing the effect of aflatoxin. In view of the characteristics of Xueyu white chickens, the present invention selects astaxanthin to cooperate with other active ingredients, which can effectively extend the laying period of Xueyu white chickens, and has a good effect on improving the yolk color and taste; at the same time, it can also extend the shelf life of the eggs of Xueyu white chickens.

[0038] The method for the mixed feed preparation is that the first component, the second component, nootkatone, and fermented soybean meal are put into a high-speed mixer according to the weight ratio of 26-29:600-630:10-12:1400-1500 and mixed evenly to obtain a feed additive for improving the laying performance and egg quality of Xueyu white chickens in plain areas.

[0039] Among them, nootkatone contained in grapefruit peel is widely used in the spice industry, and it has significant effects in mosquito repellent, insect repellent, inflammation elimination, and flavor enhancement; in view of the characteristics of Xueyu white chickens, the present invention selects nootkatone to cooperate with other active ingredients, which can effectively promote the appetite of Xueyu white chickens, increase feed intake, and reduce the occurrence of stress reactions in Xueyu white chickens.

[0040] Fermented soybean meal is a biological feed obtained by using microbial fermentation technology, with soybean meal widely used in the aquaculture industry as the raw material and Chinese prickly ash meal as the auxiliary material through fermentation; the microbial fermentation technology can eliminate various anti-nutritional factors such as protease inhibitors, tannins, and phytic acid in soybean meal, degrade soybean protein into small peptides and small molecule proteins, which is more conducive to the absorption and utilization of Xueyu white chickens, and at the same time effectively improves the palatability of soybean meal, which is more beneficial to the production of Xueyu white chickens.

[0041] By combining the first component, the second component, nootkatone, and fermented soybean meal, the present invention can effectively improve the egg-laying performance of the snow-white chickens in the snowy region under the condition of low addition dosage, and effectively improve the egg quality and flavor of the snow-white chickens in the snowy region; moreover, the feed additive has good palatability and no secondary hazards such as pesticide residues; at the same time, according to the characteristics of each active ingredient, limonene and curcumin are specifically selected for inclusion treatment. While improving the stability of limonene and curcumin, the synergistic application effect of the two is improved, and the adverse effects of the activity of fermented soybean meal on limonene and curcumin are effectively avoided, and the combined application effect of the first component and other raw materials is improved; limonin and astaxanthin are specifically selected for chylomicron dispersion coating treatment. While improving the stability of limonin and astaxanthin, the synergistic application effect of the two is improved, and the adverse effects of the activity of fermented soybean meal on limonin and astaxanthin are effectively avoided, and the combined application effect of the second component and other raw materials is improved.

[0042] The embodiment of the present invention also provides a feed additive for improving the egg-laying performance and egg quality of snow-white chickens in the plain area, which is prepared by the foregoing preparation method.

[0043] The following combines some specific embodiments to further illustrate the present invention. Each raw material (such as limonene, curcumin, limonin, astaxanthin, nootkatone, fermented soybean meal, etc.) used in each embodiment is obtained through commercial channels.

[0044] Example 1

[0045] This embodiment provides a preparation method of a feed additive for improving the egg-laying performance and egg quality of snow-white chickens in the plain area, specifically as follows:

[0046] 1. Prepare the first component

[0047] Put limonene, curcumin, Tween-20, and sodium carboxymethylcellulose into deionized water, stir for 20 min to obtain an active ingredient solution; put β-cyclodextrin and arabic gum into deionized water, stir for 30 min to obtain an inclusion solution; put the active ingredient solution into the inclusion solution, control the ultrasonic dispersion frequency at 30 kHz and the ultrasonic dispersion power at 450 W, perform ultrasonic dispersion for 60 min, then cool down to 2 °C, keep warm and stand for 4 h, and then centrifuge at 8000 rpm to obtain a solid; the solid is dried in an environment with a vacuum of 0.05 MPa and a temperature of 75 °C to obtain the first component.

[0048] Among them, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethylcellulose, and deionized water in the active ingredient solution is 9.2:0.35:0.2:0.1:100.

[0049] The weight ratio of β-cyclodextrin, arabic gum, and deionized water in the inclusion solution is 15:3:100.

[0050] The volume ratio of the active ingredient liquid to the inclusion liquid is 1:1.8.

[0051] 2. Preparation of the second component

[0052] 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.

[0053] 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.

[0054] 3. Mixed preparations

[0055] 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.

[0056] 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.

[0057] Example 2

[0058] 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:

[0059] 1. Preparation of the first component

[0060] Put limonene, curcumin, Tween-20, and sodium carboxymethylcellulose into deionized water and stir for 30 min to obtain the active ingredient solution; put β-cyclodextrin and arabic gum into deionized water and stir for 40 min to obtain the inclusion solution; put the active ingredient solution into the inclusion solution, control the ultrasonic dispersion frequency at 32 kHz and the ultrasonic dispersion power at 500 W, carry out ultrasonic dispersion for 80 min, then cool down to 3 °C, keep warm and stand still for 5 h, and then centrifuge at 8500 rpm to obtain the solid; after drying the solid in an environment with a vacuum degree of 0.06 MPa and a temperature of 80 °C, the first component is prepared.

[0061] Among them, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethylcellulose, and deionized water in the active ingredient solution is 9.5:0.4:0.23:0.11:100. The weight ratio of β-cyclodextrin, arabic gum, and deionized water in the inclusion solution is 15.5:3.4:100.

[0062] The weight ratio of deionized water is 15.5:3.4:100.

[0063] The volume ratio of the active ingredient solution to the inclusion solution is 1:1.9.

[0064] 2. Preparation of the second component

[0065] Put soybean oil, walnut oil, soy lecithin, Tween-20, phytic acid, phospholipid-polyethylene glycol 2000 (DSPE-PEG2000) into a high-speed mixer. After completely replacing the air in the reaction kettle with nitrogen, under nitrogen protection, stir and heat up to 52 °C, keep warm and stir for 30 min, then continue to add limonin and astaxanthin, keep warm and stir for 30 min, and then continue to add deionized water and glycerol, stir evenly to obtain the primary emulsion; then transfer the primary emulsion into a high-pressure homogenizer, control the homogenization temperature at 42 °C, the homogenization pressure at 33 MPa, and the homogenization time at 25 min, carry out high-pressure homogenization treatment, and adjust the pH to neutral to obtain the composite emulsion; the composite emulsion is spray-dried to obtain the second component.

[0066] Among them, the weight ratio of soybean oil, walnut oil, soy 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.

[0067] 3. Mixing preparation

[0068] According to the weight ratio of the first component, the second component, nootkatone, and fermented soybean meal of 27:620:11:1450, put the first component, the second component, nootkatone, and fermented soybean meal into a high-speed mixer and mix evenly to prepare a feed additive for improving the egg production performance and egg quality of Snow White chickens in plain areas.

[0069] This embodiment also provides a feed additive for improving the egg production performance and egg quality of Snowy White Chickens in plain areas, which is prepared by the aforementioned method.

[0070] Example 3

[0071] This embodiment provides a preparation method of a feed additive for improving the egg production performance and egg quality of Snowy White Chickens in plain areas, specifically as follows:

[0072] 1. Prepare the first component

[0073] Put limonene, curcumin, Tween-20, and sodium carboxymethylcellulose into deionized water and stir for 40 min to obtain an active ingredient solution; put β-cyclodextrin and arabic gum into deionized water and stir for 50 min to obtain an inclusion solution; put the active ingredient solution into the inclusion solution, control the ultrasonic dispersion frequency at 33 kHz and the ultrasonic dispersion power at 550 W, perform ultrasonic dispersion for 90 min, then cool down to 7 °C, keep warm and stand for 6 h, and then centrifuge at 9000 rpm to obtain a solid; the solid is dried in an environment with a vacuum degree of 0.07 MPa and a temperature of 80 °C to obtain the first component.

[0074] Among them, the weight ratio of limonene, curcumin, Tween-20, sodium carboxymethylcellulose, and deionized water in the active ingredient solution is 9.6:0.45:0.25:0.12:100.

[0075] The weight ratio of β-cyclodextrin, arabic gum, and deionized water in the inclusion solution is 16:3.6:100.

[0076] The volume ratio of the active ingredient solution to the inclusion solution is 1:2.

[0077] 2. Prepare the second component

[0078] Put soybean oil, walnut oil, soy lecithin, Tween-20, phytic acid, and phospholipid-polyethylene glycol 2000 (DSPE-PEG2000) into a high-speed mixer. After completely replacing the air in the reaction kettle with nitrogen, under nitrogen protection, stir and heat up to 55 °C, keep warm and stir for 40 min, then continue to add limonin and astaxanthin, keep warm and stir for 40 min, and then continue to add deionized water and glycerol, stir evenly to obtain a primary emulsion; then transfer the primary emulsion into a high-pressure homogenizer, control the homogenization temperature at 45 °C, the homogenization pressure at 35 MPa, and the homogenization time at 30 min, perform high-pressure homogenization treatment, and adjust the pH to neutral to obtain a composite emulsion; the composite emulsion is spray-dried to obtain the second component.

[0079] Among them, the weight ratio of soybean oil, walnut oil, soy 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.

[0080] 3. Mixed preparation

[0081] Put the first component, the second component, nootkatone, and fermented soybean meal into a high-speed mixer according to the weight ratio of 29:630:12:1500, and mix them evenly to obtain a feed additive that improves the egg-laying performance and egg quality of Snowy White Chickens in plain areas.

[0082] This embodiment also provides a feed additive that improves the egg-laying performance and egg quality of Snowy White Chickens in plain areas prepared by the aforementioned method.

[0083] Test Example 1

[0084] An acute toxicity experiment was carried out using the feed additive that improves the egg-laying performance and egg quality of Snowy White Chickens in plain areas in Examples 1-3. Specifically:

[0085] The technical solution of the present invention is a special feed additive for Snowy White Chickens, so Snowy White Chickens were selected as test animals. Eighty Snowy White Chickens with a body weight of about 2 kg and 300 days old were randomly divided into 4 groups, with 20 chickens in each group, and an acute toxicity test was carried out. Before the test, the chickens were fasted for 12 h. The first to third groups were administered the feed additives in Examples 1-3 by single-dose gavage at 40 g / kg, and the fourth group was administered an equal amount of normal saline by single-dose gavage; the administration was carried out 2 times with an interval of 7 h between administrations. After administration, the chickens were continuously observed for 7 days, and the toxic reactions and death numbers of Snowy White Chickens in each group were recorded.

[0086] After observation, after the Snowy White Chickens in the first to third groups were administered, there were no significant differences compared with the control group (the fourth group); the spirit, behavior, feeding, etc. of the Snowy White Chickens in the first to third groups were normal, and no deaths occurred. Therefore, the feed additive that improves 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.

[0087] Test Example 2

[0088] A long-term toxicity experiment was carried out using the feed additive that improves the egg-laying performance and egg quality of Snowy White Chickens in plain areas in Examples 1-3. Specifically:

[0089] The technical solution of the present invention is a special feed additive for Snowy White Chickens, so Snowy White Chickens were selected as test animals. To guide the rational use in clinical practice, after continuous mixing and feeding (administration) for 16 days, the mixing and feeding (drug withdrawal) was stopped for 16 days to evaluate its safety.

[0090] Select 150 one-day-old Snowy White Chickens weighing 45 - 50 g and randomly divide them into 6 groups (i.e., high, medium, and low dose groups and corresponding dose control groups), with 25 chickens in each group. Among them, for groups 1 - 3, the feed additive of Example 2 was used for mixing and feeding at addition amounts of 20 wt%, 8 wt%, and 1 wt% respectively; for groups 4 - 6, normal saline was used for mixing and feeding at addition amounts of 20 wt%, 8 wt%, and 1 wt% respectively; and they were fed according to the normal feeding method.

[0091] The experiment was continuously carried out for 16 days. Every day, the mental state, behavior, etc. of the Snowy White Chickens in each group were observed and recorded, and they were weighed on the 16th day of mixing and feeding (administering the drug) and the 16th day after stopping mixing and feeding (withdrawing the drug) respectively.

[0092] The effects of the feed additive of the present invention on the health status, mental state, and behavior of Snowy White Chickens: Through the experiment, the Snowy White Chickens in groups 1 - 3 fed with the feed additive of Example 2 by mixing were able to move freely during the drug administration period, and there were no abnormalities in eating, excretion, and other behaviors, and no toxic reactions were seen; no adverse reactions occurred after continuously observing for 16 days after withdrawing the drug; this indicates that the feed additive of the present invention will not cause obvious adverse effects on Snowy White Chickens.

[0093] The effects of the feed additive of the present invention on the body weight of Snowy White Chickens: They were weighed twice during the experiment, and the average body weight of the Snowy White Chickens in each group on the 16th day of drug administration and the 16th day after withdrawing the drug was calculated respectively; the specific situation is shown in the following table:

[0094]

[0095] As can be seen from the above table, when using the feed additive of the present invention for mixing and feeding, on the 16th day of drug administration, the average body weight of the control group was 142.98 g, the average body weight of the high dose group (20 wt%) was 142.22 g, the average body weight of the medium dose group (8 wt%) was 143.71 g, and the average body weight of the low dose group (1 wt%) was 147.90 g, and there were no significant differences among the groups; on the 16th day after withdrawing the drug, the average body weight of the control group was 318.19 g, the average body weight of the high dose group (20 wt%) was 316.23 g, the average body weight of the medium dose group (8 wt%) was 318.21 g, and the average body weight of the low dose group (1 wt%) was 325.71 g, and there were no significant differences among the groups.

[0096] Test Example 3

[0097] The feed additives for improving the egg production performance and egg quality of Snowy White Chickens in plain areas of Examples 1 - 3 were respectively used for the egg production test of 250 - day - old Snowy White Chickens. Specifically:

[0098] The experiment was conducted in a laying hen farm in Weifang City, Shandong Province. 200 Snow White chickens at 250 days of age with good body conditions were selected and randomly divided into 4 treatment groups, with 5 replicates in each treatment group and 10 chickens in each replicate. Among them, in the 1st - 3rd groups (experimental group 1, experimental group 2, experimental group 3), the feed additives of Examples 1 - 3 were used respectively, and 2 wt% of the feed additive was added to each kilogram of the basal diet for feeding; the 4th group (blank control group) was fed only with the basal diet.

[0099] The experiment lasted for 50 days, with the first 8 days being the adaptation period. The basal diet was formulated according to the "Feeding Standard of Chickens" (NY / T 33 - 2020). The composition and nutrient levels of the basal diet (air - dried basis) are shown in the following table:

[0100]

[0101] Note: 1) Each kilogram 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 nicotinamide, 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, 2.8% of DL - methionine and methionine hydroxy analog. 2) The nutrient levels are all calculated values.

[0102] During the experiment, the mental state of each group of chickens was observed and recorded. The number of eggs laid and the egg weight were counted in units of replicates, and the egg - laying performance indexes (average egg - laying rate, average egg weight) were calculated. At the end of the experiment (when the Snow White chickens were fed to 300 days of age), 5 eggs were randomly selected from each replicate in each group to measure the egg quality indexes (including egg weight, yolk ratio, albumen height, yolk index, etc.), egg nutrition indexes (including egg white protein, yolk fat), and the average values were taken; and the egg flavor was measured. To measure the egg flavor, 5 non - smoking volunteers with a light diet were invited to receive basic training in sensory science theory and basic training in sensory analysis practice, and learn the methods of sensory analysis and evaluation; the eggs for tasting were numbered and then put into a pot, added with an appropriate amount of cold water, boiled for another 5 minutes after the water boiled, taken out and cooled to room temperature, and cut into small pieces for tasting; the tasting personnel evaluated the cooked eggs of each group in terms of appearance, egg white color, yolk color, egg fragrance, fishy smell, sweetness, saltiness, hardness, elasticity, wetness and fineness. The tasting interval for each group of eggs was to rinse the mouth with clean water. The scoring used a 10 - point system, and the higher the score, the better the degree of each index. Each tasting personnel independently and blindly scored each index of each group of eggs to avoid communication and discussion.

[0103] Statistical analysis: After the experimental data were processed using Excel 2013 software, one-way analysis of variance was performed using SPSS 16.0 statistical software, and multiple comparisons were carried out using Duncan's method. The results were expressed as "mean ± standard error", and P < 0.05 was used as the criterion for judging significant differences.

[0104] 1. Mental state of the chicken flock:

[0105] During the experimental feeding period, the Xueyu white chicken flock in Group 4 (blank control group) showed stress symptoms such as timidity, aggressiveness, and altitude reaction. Compared with the control group, the Xueyu white chickens fed with the feed additive of the present invention in Groups 1 - 3 had good mental state, were relatively lively, had normal appetite and drinking desire, and had no stress symptoms such as altitude reaction.

[0106] 2. The laying performance indexes are shown in the following table:

[0107]

[0108] Note: Different lowercase letters in the superscript of the same column of data indicate significant differences (P < 0.05), and the same or no letters indicate no significant differences (P > 0.05).

[0109] As can be seen from the above table, in terms of laying performance: In the laying experiment of Xueyu white chickens at 250 - 300 days old, the average laying rate of Xueyu white chickens in the blank control group was 60%, and the average laying rates of each experimental group were 64%, 64%, and 64% respectively, with no significant differences among the groups (P > 0.05); the average egg weight of Xueyu white chickens in the blank control group was 40.88 g, and the average egg weights of each experimental group were 41.38 g, 41.27 g, and 42.50 g respectively. The average egg weight of Group 3 was significantly higher than that of the control group (P < 0.05).

[0110] 3. The egg quality indexes are shown in the following table:

[0111]

[0112] Note: Different lowercase letters in the superscript of the same column of data indicate significant differences (P < 0.05), and the same or no letters indicate no significant differences (P > 0.05).

[0113] As can be seen from the above table, in terms of egg quality: when the Snowy White Chickens in each group were fed until 300 days old, the average egg weight of the blank control group was 40.90 g, and the average egg weights of the experimental groups were 41.36 g, 41.11 g, and 42.48 g respectively. The average egg weight of the experimental group 3 was significantly higher than that of the blank control group (P < 0.05); the yolk ratio of the blank control group was 28.22%, and the yolk ratios of the experimental groups were 30.37%, 29.27%, and 29.44% respectively. The yolk ratio of the experimental group 1 was significantly higher than that of the control group (P < 0.05); the albumen height of the blank control group was 6.89 mm, and the albumen heights of the experimental groups were 7.41 mm, 7.81 mm, and 7.66 mm respectively. There was no significant difference among the groups (P > 0.05); 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. The yolk coefficient of the experimental group 1 was significantly higher than that of the control group (P < 0.05); the yolk color of the blank control group was 7.40, and the yolk colors of the experimental groups were 8.00, 8.00, and 8.40 respectively. There was no significant difference among the groups (P > 0.05).

[0114] 4. The egg flavor indexes are shown in the following table:

[0115]

[0116] Note: Different lowercase letters in the superscript of the same column of data indicate significant differences (P < 0.05), and the same or no letters indicate no significant differences (P > 0.05).

[0117] As can be seen from the above table, in terms of egg flavor: when each group of Snowy White Chickens was fed until 300 days old, the egg appearance score of the blank control group was 8.44, and the egg appearance scores of each experimental group were 8.46, 8.45, and 8.47 respectively, with no significant difference among 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 each experimental group were 8.57, 8.52, and 8.63 respectively, and the score of experimental group 3 was significantly higher than that of 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 each experimental group were 8.31, 8.35, and 8.44 respectively, with no significant difference among the groups (P > 0.05); the egg fragrance score of the blank control group was 8.52, and the egg fragrance scores of each experimental group were 8.81, 8.63, and 8.66 respectively, and the score of experimental group 1 was significantly higher than that of 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 each experimental group were 8.12, 8.09, and 8.26 respectively, with no significant difference among the groups (P > 0.05); the sweet taste score of the blank control group was 8.23, and the sweet taste scores of each experimental group were 8.37, 8.46, and 8.33 respectively, with no significant difference among the groups (P > 0.05); the salty taste score of the blank control group was 8.28, and the salty taste scores of each experimental group were 8.27, 8.29, and 8.28 respectively, with no significant difference among the groups (P > 0.05); the hardness score of the blank control group was 8.32, and the hardness scores of each experimental group were 8.44, 8.58, and 8.39 respectively, and the score of experimental group 2 was significantly higher than that of the blank control group (P < 0.05); the elasticity score of the blank control group was 8.53, and the elasticity scores of each experimental group were 8.64, 8.76, and 8.58 respectively, and the score of experimental group 2 was significantly higher than that 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 experimental group were 8.42, 8.33, and 8.24 respectively, and the score of experimental group 1 was significantly higher than that of the blank control group (P < 0.05); the smoothness score of the blank control group was 8.35, and the smoothness scores of each experimental group were 8.50, 8.54, and 8.64 respectively, and the scores of each experimental group were significantly higher than that of the blank control group (P < 0.05).

[0118] 5. The egg nutritional indicators are shown in the following table:

[0119]

[0120] Note: Different lowercase letters in the superscript of the same column of data indicate significant differences (P < 0.05), and the same or no letters indicate no significant differences (P > 0.05).

[0121] As can be seen from the above table, in terms of egg nutrition: when the Snowy White Chickens in each group were fed until 300 days old, the egg white protein level in the blank control group was 10.83 g / 100 g, and the egg white protein levels in the experimental groups were 11.44 g / 100 g, 11.40 g / 100 g, and 11.37 g / 100 g respectively. There was no significant difference among the groups (P > 0.05); the egg yolk fat level in the blank control group was 27.59 g / 100 g, and the egg yolk fat levels in the experimental groups were 27.75 g / 100 g, 28.89 g / 100 g, and 29.49 g / 100 g respectively. There was no significant difference among the groups (P > 0.05).

[0122] Experimental Example 4

[0123] The feed additives for improving the egg production performance and egg quality of Snowy White Chickens in plain areas in Examples 1 - 3 were respectively used for the egg production feeding test of 450 - day - old Snowy White Chickens. Specifically:

[0124] The test was carried out in a laying hen farm in Weifang City, Shandong Province. 200 healthy 450 - day - old Snowy White Chickens were selected and randomly divided into 4 treatment groups. Each treatment group was set with 5 replicates, and each replicate had 10 chickens. Among them, the first to third groups (Test Group 1, Test Group 2, Test Group 3) respectively used the feed additives in Examples 1 - 3, and 2.5 wt% of the feed additive was added to each kilogram of the basal diet for feeding; the fourth group (blank control group) was only fed with the basal diet.

[0125] The test lasted for 50 days, and the first 8 days were the adaptation period. The basal diet was formulated with reference to the "Chicken Feeding Standard" (NY / T33 - 2020). The composition and nutritional level of the basal diet (air - dried basis) are shown in the following table:

[0126]

[0127] Note: 1) Each kilogram of premix provides vitamin A 180000 IU, vitamin D3 60000 IU, vitamin E 285 IU, vitamin K3 55 mg, vitamin B1 23 mg, vitamin B2 120 mg, vitamin B6 61 mg, vitamin B12 0.3 mg, niacinamide 470 mg, pantothenic acid 205 mg, folic acid 15.6 mg, D - biotin 1.0 mg, choline chloride 7 g, Fe 1.2 g, Cu 0.3 g, Zn 1.5 g, Mn 1.6 g, I 40 mg, Se 6 mg, Ca 15.0%, P 7.0%, calcium chloride 5.0%, DL - methionine and methionine hydroxy analogs 2.8%. 2) The nutritional levels are all calculated values.

[0128] During the experiment, observe the mental state of each group of chickens and record it. Count the number of eggs laid and the egg weight in units of replicates, and calculate the egg production performance indicators (average egg production rate, average egg weight). At the end of the experiment (that is, when the Snowy White chickens are fed to 300 days old), randomly select 5 eggs from each replicate within each group to measure the egg quality indicators (including egg weight, yolk ratio, albumen height, yolk index, etc.), egg nutrition indicators (including egg white protein, yolk fat), and measure the egg flavor. To measure the egg flavor, specifically invite 5 non-smoking volunteers with a light diet to conduct basic training in sensory science theory and basic training in sensory analysis practice, and learn the methods of sensory analysis and evaluation; number the eggs to be tasted and put them into a pot, add an appropriate amount of cold water, boil for 5 minutes after the water boils, take them out and cool to room temperature, cut them into small pieces for tasting; the tasters evaluate the cooked appearance, egg white color, yolk color, egg fragrance, fishy smell, sweetness, saltiness, hardness, elasticity, moistness and fineness of the eggs in each group. Rinse the mouth with clean water between tastings of each group of eggs. The scoring uses a 10-point system, and the higher the score, the better the degree of each indicator. Each taster independently and blindly scores each indicator of each group of eggs to avoid communication and discussion.

[0129] Statistical analysis: After processing the experimental data with Excel 2013 software, perform analysis of variance using SPSS 16.0 statistical software, and conduct multiple comparisons using Duncan's method. The results are expressed as "mean ± standard error", and P < 0.05 is used as the criterion for judging significant differences.

[0130] 1. Mental state of the chicken flock:

[0131] During the experimental feeding period, the Snowy White chicken flock in the 4th group (blank control group) showed stress symptoms such as timidity, aggressiveness, and altitude reaction. Compared with the control group, the Snowy White chickens fed with the feed additive of the present invention in the 1st - 3rd groups had a good mental state, were relatively lively, had normal appetite and drinking desire, and had no stress symptoms such as altitude reaction.

[0132] 2. The egg production performance indicators are shown in the following table:

[0133]

[0134] Note: Different lowercase letters in the superscript of the same column of data indicate significant differences (P < 0.05), and the same or no letters indicate no significant differences (P > 0.05).

[0135] As can be seen from the above table, in terms of egg production performance: in the feeding and egg production experiment of Xueyu white chickens at 450 - 500 days old, the average egg production rate of Xueyu white chickens in the blank control group was 48%, and the average egg production rates of each experimental group were 52%, 52%, and 54% respectively. There was no significant difference among the groups (P > 0.05); the average egg weight of Xueyu white chickens in the blank control group was 40.42 g, and the average egg weights of each experimental group were 41.19 g, 40.75 g, and 42.44 g respectively. The average egg weight of the experimental group 2 was significantly higher than that of the control group (P < 0.05).

[0136] 3. The egg quality indexes are shown in the following table:

[0137]

[0138] Note: Different lowercase letters in the superscript of the same column of data indicate significant differences (P < 0.05), and the same or no letters indicate no significant differences (P > 0.05).

[0139] As can be seen from the above table, in terms of egg quality: when each group of Xueyu white chickens was fed to 500 days old, the average egg weight of the blank control group was 40.18 g, and the average egg weights of each experimental group were 41.16 g, 40.82 g, and 42.49 g respectively. The average egg weight of the experimental group 3 was significantly higher than that of the blank control group (P < 0.05); the yolk ratio of the blank control group was 27.78%, and the yolk ratios of each experimental group were 28.70%, 28.18%, and 28.02% respectively. There was no significant difference among the groups (P > 0.05); the albumen height of the blank control group was 6.58 mm, and the albumen heights of each experimental group were 6.65 mm, 7.19 mm, and 6.84 mm respectively. There was 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 each experimental group were 0.44, 0.43, and 0.43 respectively. The yolk coefficient of the 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 colors of each experimental group were 8.20, 8.00, and 8.40 respectively. The yolk color of the experimental group 3 was significantly higher than that of the blank control group (P < 0.05).

[0140] 4. The egg flavor indexes are shown in the following table:

[0141]

[0142] Note: Different lowercase letters in the superscript of the same column of data indicate significant differences (P < 0.05), and the same or no letters indicate no significant differences (P > 0.05).

[0143] As can be seen from the above table, in terms of egg flavor: when the Snowy White chickens in each group were fed until 500 days old, the appearance score of the eggs in the blank control group was 8.23, and the appearance scores of the eggs in each experimental group were 8.27, 8.25, and 8.28 respectively. There was no significant difference among the groups (P > 0.05); the color score of the egg white in the blank control group was 8.26, and the color scores of the egg white in each experimental group were 8.36, 8.33, and 8.41 respectively. The score of the experimental group 3 was significantly higher than that of the blank control group (P < 0.05); the color score of the egg yolk in the blank control group was 8.08, and the color scores of the egg yolk in each experimental group were 8.16, 8.16, and 8.22 respectively. There was no significant difference among the groups (P > 0.05); the egg fragrance score of the blank control group was 8.24, and the egg fragrance scores of the eggs in each experimental group were 8.52, 8.35, and 8.38 respectively. There was no significant difference among the groups (P > 0.05); the fishy smell score of the blank control group was 7.74, and the fishy smell scores of the eggs in each experimental group were 7.93, 7.90, and 8.07 respectively. There was no significant difference among the groups (P > 0.05); the sweetness score of the blank control group was 8.01, and the sweetness scores of the eggs in each experimental group were 8.16, 8.30, and 8.11 respectively. The score of the experimental group 3 was significantly higher than that of the blank control group (P < 0.05); the saltiness score of the blank control group was 8.12, and the saltiness scores of the eggs in each experimental group were 8.07, 8.09, and 8.07 respectively. There was no significant difference among the groups (P > 0.05); the hardness score of the blank control group was 8.03, and the hardness scores of the eggs in each experimental group were 8.15, 8.29, and 8.08 respectively. The score of the experimental group 2 was significantly higher than that of the blank control group (P < 0.05); the elasticity score of the blank control group was 8.24, and the elasticity scores of the eggs in each experimental group were 8.35, 8.47, and 8.29 respectively. There was 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 eggs in each experimental group were 8.13, 8.05, and 7.97 respectively. The score of the experimental group 1 was significantly higher than that of the blank control group (P < 0.05); the smoothness score of the blank control group was 8.09, and the smoothness scores of the eggs in each experimental group were 8.23, 8.27, and 8.39 respectively. The scores of the experimental groups 2 and 3 were significantly higher than that of the blank control group (P < 0.05).

[0144] 5. The egg nutritional indicators are shown in the following table:

[0145]

[0146] Note: Different lowercase letters in the superscript of the same column of data indicate significant differences (P < 0.05), and the same or no letters indicate no significant differences (P > 0.05).

[0147] As can be seen from the above table, in terms of egg nutrition: when each group of Snowy White Chickens was fed until 500 days old, the protein level of the blank control group was 9.34 g / 100 g, and the protein levels of the experimental groups were 10.76 g / 100 g, 10.28 g / 100 g, and 10.22 g / 100 g respectively. The protein level of experimental group 1 was significantly higher than that of the blank control group (P < 0.05); the fat level of the blank control group was 29.45 g / 100 g, and the fat levels of the experimental groups were 27.61 g / 100 g, 28.13 g / 100 g, and 29.69 g / 100 g respectively. There was no significant difference among the groups (P > 0.05).

[0148] Unless otherwise specified, the percentages used in the present invention are all mass percentages.

[0149] Finally, it should be noted that the above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or perform equivalent replacements for some of the technical features. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within 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; 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 liquid is 15-16:3-3.6:100; the volume ratio of the active ingredient liquid to the inclusion liquid is 1:1.8-2; 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; 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; The mixed material 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; 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.

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 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.

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 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.

4. 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 3.

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