Composite Chinese herbal medicine feed additive as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of feed, and particularly relates to a composite Chinese herbal medicine feed additive as well as a preparation method and application thereof. The composite Chinese herbal medicine feed additive comprises the following raw materials in parts by weight: 4.5-6.5 parts of Chinese herbal medicines and 3.9-5.1 parts of probiotics, the Chinese herbal medicines comprise hawthorn, malt, medicated leaven and betel nut; the probiotics comprise saccharomycetes and bacillus subtilis. The compound Chinese herbal medicine feed additive disclosed by the invention is natural, green, safe and free from toxic and side effects, not only can effectively improve the growth performance of animals, but also can enhance the immunity of the animals, and has positive influence on the meat quality.

Description

Technical Field

[0001] This invention belongs to the field of feed technology, specifically relating to a compound Chinese herbal medicine feed additive, its preparation method, and its application. Background Technology

[0002] In recent years, consumers have become increasingly concerned about food safety and animal health, and traditional animal husbandry is facing pressure from environmental pollution, antibiotic overuse, and animal welfare issues. To address these problems, more and more farmers hope to reduce antibiotic use while improving breeding efficiency, enhancing the quality of livestock products, and promoting the sustainable development of animal husbandry. Traditional Chinese medicine, due to its rich natural active ingredients, is increasingly considered an ideal alternative to antibiotics in animal husbandry, effectively improving animal health and production performance. However, traditional Chinese herbal additives have significant shortcomings: 1. limited mechanisms of action; 2. poor strain compatibility; 3. poor stability; 4. low bioavailability. Therefore, there is an urgent need to provide a green, natural feed additive that can improve the quality of livestock products. Summary of the Invention

[0003] The purpose of this invention is to provide a compound traditional Chinese medicine feed additive, its preparation method, and its application. The compound traditional Chinese medicine feed additive of this invention is natural, green, safe, and has no toxic side effects. It can not only effectively improve animal growth performance but also enhance their immunity and have a positive impact on meat quality.

[0004] This invention provides a compound herbal feed additive, comprising the following raw materials in parts by weight: 4.5-6.5 parts of herbal medicine and 3.9-5.1 parts of probiotics; The traditional Chinese medicines include: hawthorn, malt, medicated leaven, and areca nut; the probiotics include: yeast and Bacillus subtilis.

[0005] As a preferred embodiment, the traditional Chinese medicine comprises the following raw materials in parts by weight: 2.5-3.5 parts hawthorn, 0.8-1.2 parts malt, 0.8-1.2 parts medicated leaven, and 0.4-0.6 parts areca nut.

[0006] As a preferred embodiment, the probiotics comprise the following raw materials in parts by weight: 3.5 to 4.5 parts of yeast and 0.4 to 0.6 parts of Bacillus subtilis.

[0007] This invention provides a method for preparing the above-mentioned compound Chinese herbal medicine feed additive, comprising the following steps: pulverizing the Chinese herbal medicine by gradually lowering the temperature, and adding probiotics and mixing when the temperature of the pulverized Chinese herbal medicine drops below 35°C; the conditions for gradually lowering the temperature include: the first stage initial temperature of 55~65°C for pulverizing for 8~12 min, the second stage initial temperature of 40~50°C for pulverizing for 6~10 min, and the third stage initial temperature of 25~35°C for pulverizing for 3~7 min.

[0008] As a preferred embodiment, the moisture content of the Chinese herbal medicines is 6% to 8% during the pulverization process.

[0009] As a preferred embodiment, the particle size of the Chinese herbal medicine after pulverization is 350~450μm.

[0010] As a preferred embodiment, the gradual cooling conditions include: a first stage with an initial temperature of 60°C and pulverization for 10 minutes, a second stage with an initial temperature of 45°C and pulverization for 8 minutes, and a third stage with an initial temperature of 30°C and pulverization for 5 minutes.

[0011] As a preferred embodiment, the mixing speed is 40~50 rpm and the mixing time is 15~20 min.

[0012] This invention provides the application of the above-mentioned compound Chinese herbal medicine feed additive or the above-mentioned preparation method in the daily diet of livestock animals.

[0013] As a preferred option, the compound Chinese herbal medicine feed additive accounts for 1% to 4% of the basal diet.

[0014] Beneficial Effects: This invention provides a compound herbal feed additive, comprising the following raw materials in parts by weight: 4.5-6.5 parts of herbal medicine and 3.9-5.1 parts of probiotics; the herbal medicine includes: hawthorn, malt, medicated leaven, and areca nut; the probiotics include: yeast and Bacillus subtilis. This invention uses four herbal medicines—hawthorn, malt, medicated leaven, and areca nut—that have the effects of promoting digestion, relieving stagnation, and strengthening the spleen and stomach, combined with Bacillus subtilis and yeast to construct a compound additive system, aiming to comprehensively exert the dual effects of "herbal medicine promoting digestion + microecological regulation of the intestines".

[0015] The compound herbal feed additive of the present invention exhibits significant advantages in the following aspects: (1) Synergistic function and broader mechanism of action: Chinese herbal medicines mainly improve eating behavior by stimulating gastrointestinal motility and promoting the secretion of digestive enzymes; probiotics enhance immunity by regulating intestinal microecology, inhibiting harmful bacteria, and synthesizing beneficial metabolites. The synergistic effect of the two can take into account the whole process of "appetite stimulation - absorption - transformation - immunity".

[0016] (2) Enhance the stability and bioavailability of additives: Bacillus subtilis and yeast produce organic acids and various digestive enzymes in the intestine, which helps to fully release and absorb active ingredients in Chinese herbal medicines such as flavonoids and phenolic acids, thereby improving the overall effect of additives.

[0017] (3) Higher safety and fewer side effects: Some components of traditional Chinese medicine, such as areca nut, are bitter and cold in nature. Long-term or high-dose use may cause adverse reactions such as diarrhea and decreased appetite. Adding probiotics can alleviate these problems to a certain extent and improve the overall balance.

[0018] (4) More potential for multi-target regulation than single ingredients: Single Chinese herbal medicine or single probiotic often has limited mechanism of action, while compound use can simultaneously regulate multiple indicators such as nutritional metabolism and immune function.

[0019] This invention provides a method for preparing the aforementioned compound traditional Chinese medicine feed additive, comprising the following steps: pulverizing the traditional Chinese medicine using a gradual cooling method; when the temperature of the pulverized traditional Chinese medicine drops below 35°C, adding probiotics and mixing; the gradual cooling conditions include: a first stage initial temperature of 55-65°C for pulverizing for 8-12 minutes, a second stage initial temperature of 40-50°C for pulverizing for 6-10 minutes, and a third stage initial temperature of 25-35°C for pulverizing for 3-7 minutes. The preparation method of this invention uses a gradual cooling method for pulverization, which effectively avoids the loss of volatile components, effectively preserves the natural active ingredients of the traditional Chinese medicine, and fully exerts its immunomodulatory and antibacterial effects. The compound traditional Chinese medicine feed additive prepared by the method of this invention can not only regulate gastrointestinal function and promote digestion and absorption, but also improve appetite, enhance physical fitness, and to a certain extent prevent diseases and promote the healthy growth of livestock and poultry.

[0020] This invention provides the application of the above-mentioned compound herbal feed additive or the above-mentioned preparation method in the daily diet of livestock. Feeding livestock with the compound herbal feed additive of this invention is beneficial to promoting the growth of livestock, significantly improving feed utilization, avoiding excessive fat in livestock, improving meat flavor and nutritional value, effectively enhancing the immune function of livestock, maintaining endocrine balance, and exhibiting high safety performance. Detailed Implementation

[0021] This invention provides a compound herbal feed additive, comprising the following raw materials in parts by weight: 4.5-6.5 parts of herbal medicine and 3.9-5.1 parts of probiotics; The traditional Chinese medicines include: hawthorn, malt, medicated leaven, and areca nut; the probiotics include: yeast and Bacillus subtilis.

[0022] Unless otherwise specified, the present invention does not have special requirements for the raw materials used in the preparation, and commercially available products well known to those skilled in the art can be used.

[0023] The weight percentage of the herbal medicines in the compound herbal feed additive of this invention can be any value within the range of 4.5 to 6.5 parts, for example, 4.5, 5.0, 5.5, 6.0, or 6.5 parts; the weight percentage of the probiotics can be any value within the range of 3.9 to 5.1 parts, for example, 3.9, 4.5, or 5.1 parts. The yeast live cell count is ≥20 billion / g, and the Bacillus subtilis live cell count is ≥100 billion / g. The herbal medicines in this invention include: hawthorn, malt, medicated leaven, and areca nut. This invention utilizes hawthorn, malt, medicated leaven, and areca nut, which have the effects of promoting digestion, relieving stagnation, strengthening the spleen, and stimulating appetite. They are rich in amino acids, vitamins, and trace elements. As a feed additive, they can not only regulate gastrointestinal function and promote digestion and absorption, but also improve appetite, enhance physical fitness, and prevent diseases to a certain extent, promoting the healthy growth of livestock and poultry. The probiotics in this invention include: yeast and Bacillus subtilis. Bacillus subtilis can inhibit the growth of harmful bacteria, produce various digestive enzymes, and improve feed utilization. Yeast is rich in B vitamins, protein, and polysaccharides, which help regulate gut microbiota and enhance intestinal barrier function. The synergistic effect of both can more effectively improve animal gut health, promote nutrient absorption, and enhance production performance. Compared to using either alone, compound probiotics show superior effects in maintaining gut microecological balance and enhancing immune function, achieving a synergistic effect of "1+1>2".

[0024] In the traditional Chinese medicine described in this invention, the weight of hawthorn can be any value within the range of 2.5 to 3.5 parts, for example, 2.5, 2.8, 3.0, 3.2, or 3.5 parts. Hawthorn belongs to the genus Crataegus of the Rosaceae family and is rich in various bioactive components, such as flavonoids, proanthocyanidins, red fruit acids, polysaccharides, and vitamin C. Hawthorn has a sour and sweet taste and is warm in nature. Its main functions are to aid digestion, stimulate appetite, improve appetite, and help the gastrointestinal tract function better; it can also help to dredge qi and blood, and relieve discomfort caused by qi stagnation and blood stasis; in addition, hawthorn can also clear fat from the body, lower blood lipids, and help maintain cardiovascular health. Hawthorn can promote gastrointestinal motility and increase the secretion of digestive enzymes, and can be used to improve loss of appetite and help food digest and absorb better. In the traditional Chinese medicine described in this invention, the weight of malt can be any value within the range of 0.8 to 1.2 parts, for example, 0.8, 0.9, 1.0, 1.1, or 1.2 parts. Malt, also known as barley malt, is a processed product made from the germinated and dried mature fruit of the barley plant (a member of the Poaceae family). It is rich in minerals and amino acids, and also contains beneficial components such as amylase, phospholipids, vitamin B, vitamin C, glucose, and maltose, which help promote animal health and growth. Malt aids digestion by promoting gastric juice secretion and increasing gastrointestinal motility, eliminating food stagnation, relieving discomfort caused by incomplete digestion, and thus restoring normal gastrointestinal function. It is particularly suitable for indigestion caused by spleen and stomach weakness, and has a mild promoting effect on the secretion of gastric acid and pepsin. It can be used to treat food stagnation, abdominal distension, and other symptoms, and also has the effect of lowering blood sugar and blood lipids. In the traditional Chinese medicine described in this invention, the weight of Shenqu (medicated leaven) can be any value within the range of 0.8 to 1.2 parts, for example, 0.8, 0.9, 1.0, 1.1, or 1.2 parts. Medicated Leaven, also known as Six-Ingredient Leaven, is made from ingredients such as Artemisia annua, Xanthium sibiricum, Polygonum hydropiper, almond paste, and red bean powder, combined with a large amount of wheat flour or bran, and fermented. Medicated Leaven is sweet and warm in nature, helping to improve spleen and stomach function, promote digestion, and remove stagnation from the body. It contains abundant natural enzymes that help break down food, promoting digestion and absorption. It is particularly suitable for indigestion, food stagnation, and abdominal distension caused by spleen and stomach weakness. In the herbal medicines described in this invention, the weight of Areca catechu can be any value within the range of 0.4 to 0.6 parts, for example, 0.4, 0.5, or 0.6 parts. Areca nut is pungent and warm in nature, primarily having anthelmintic properties, helping to eliminate parasites from the body. Simultaneously, it can promote blood circulation, relieve qi stagnation, and help eliminate edema through diuresis. Furthermore, Areca nut has the effect of preventing malaria. Regarding the digestive system, Areca nut has a significant relieving effect on abdominal pain and bloating caused by indigestion. It helps to clear stagnation in the body by stimulating the gastrointestinal tract, promoting the digestion and absorption of food.In particular, roasting betel nuts until they are charred reduces their irritation and enhances their spleen-strengthening and digestion-aiding effects, making them more suitable for long-term use to regulate the spleen and stomach and improve digestion.

[0025] In the probiotics of this invention, the yeast can be any amount within the range of 3.5 to 4.5 parts by weight, and the number of live yeast cells is ≥20 billion / g, for example, 3.5, 3.8, 4.0, 4.2, or 4.5 parts. Yeast ( Saccharomyces cerevisiae Yeast plays an important role in the animal gut, promoting the growth of beneficial microorganisms, enhancing nutrient absorption, and maintaining the normal function of the intestinal barrier. Simultaneously, it inhibits the growth of harmful bacteria, thereby reducing the occurrence of digestive disorders such as diarrhea. Furthermore, yeast can optimize the intestinal flora structure, promote appetite, improve digestive and absorptive capacity, and thus improve growth performance and feed utilization efficiency. In the probiotics described in this invention, the weight of Bacillus subtilis can be any value within the range of 0.4 to 0.6 parts, and the viable count of Bacillus subtilis is ≥100 billion CFU / g, for example, 0.4, 0.5, or 0.6 parts. Bacillus subtilis (… Bacillus subtilis This is a safe and highly effective probiotic that can effectively inhibit the growth of harmful microorganisms and help maintain a healthy gut environment. In addition, it can promote better absorption and utilization of nutrients, thereby improving feed conversion rate and further enhancing the animal's immune function.

[0026] In a preferred embodiment, the compound herbal feed additive comprises the following raw materials in parts by weight: 2.5-3.5 parts hawthorn, 0.8-1.2 parts malt, 0.8-1.2 parts medicated leaven, 0.4-0.6 parts areca nut, 3.5-4.5 parts yeast, and 0.4-0.6 parts Bacillus subtilis. In a specific embodiment of the present invention, the compound herbal feed additive comprises the following raw materials in parts by weight: 3 parts hawthorn, 1 part malt, 1 part medicated leaven, 0.5 parts areca nut, 4 parts yeast, and 0.5 parts Bacillus subtilis.

[0027] This invention provides a method for preparing the above-mentioned compound Chinese herbal medicine feed additive, comprising the following steps: pulverizing the Chinese herbal medicine by gradually lowering the temperature, and adding probiotics and mixing when the temperature of the pulverized Chinese herbal medicine drops below 35°C; the conditions for gradually lowering the temperature include: the first stage initial temperature of 55~65°C for pulverizing for 8~12 min, the second stage initial temperature of 40~50°C for pulverizing for 6~10 min, and the third stage initial temperature of 25~35°C for pulverizing for 3~7 min.

[0028] This invention allows for the separate taking of the aforementioned weight proportions of traditional Chinese medicinal herbs, followed by drying, with the moisture content controlled within any value in the range of 6% to 8%, such as 6%, 6.5%, 7%, 7.5%, or 8%. Controlling the moisture content of the herbs ensures effective pulverization and uniformity after mixing with probiotics, while also preventing moisture absorption, clumping, and loss of active ingredients. The drying process described in this invention may include hot air drying; the temperature of the hot air drying may be any value in the range of 50 to 60°C, such as 50, 53, 55, 58, or 60°C.

[0029] The present invention can pulverize the above-mentioned dried Chinese herbal medicines by gradually lowering the temperature. The gradual cooling conditions described in this invention include: a first stage with an initial temperature of 55-65℃ and pulverization for 8-12 minutes. The initial temperature can be any value within the range of 55-65℃, such as 55, 58, 60, 62, or 65℃, and the pulverization time can be any value within the range of 8-12 minutes, such as 8, 9, 10, 11, or 12 minutes; a second stage with an initial temperature of 40-50℃ and pulverization for 6-10 minutes. The initial temperature can be any value within the range of 40-50℃, such as 40, 42, 45, 48, or 50℃, and the pulverization time can be any value within the range of 6-10 minutes, such as 6, 7, 8, 9, or 10 minutes; and a third stage with an initial temperature of 25-35℃ and pulverization for 3-7 minutes. The initial temperature can be any value within the range of 25-35℃, such as 25, 28, 30, 32, or 35℃, and the pulverization time can be any value within the range of 3-7 minutes, such as 3, 4, 5, 6, or 7 minutes. After the previous stage of pulverization is completed, the material can be cooled by letting it stand or by stirring. There are no specific limitations on the stirring method. During cooling, a thermometer can be used to measure the initial temperature of the next stage, and pulverization can proceed once the initial temperature requirement is met. As a preferred embodiment, the gradual cooling conditions include: first stage initial temperature 60℃, pulverization for 10 minutes; second stage initial temperature 45℃, pulverization for 8 minutes; third stage initial temperature 30℃, pulverization for 5 minutes. This invention uses a gradual cooling method to avoid the loss of volatile components. The pulverizing tool described in this invention can include a high-efficiency universal pulverizer. A high-efficiency universal pulverizer can quickly pulverize materials such as traditional Chinese medicine into uniform fine powder, significantly improving production efficiency and shortening processing time. After pulverization, the particle size of the traditional Chinese medicine can be any value within the range of 350~450μm, for example, 350, 380, 400, 420, or 450μm. The particle size range described in this invention can improve the release rate of active ingredients; it also facilitates uniform mixing with probiotics and makes it easier to mix evenly with the base feed during preparation; at the same time, this particle size range can also meet the palatability requirements of livestock for feed.

[0030] This invention allows for the addition of probiotics after the temperature of the pulverized Chinese herbal medicines has dropped below 35°C, thus avoiding the impact of pulverization on probiotic performance due to increased temperature. The mixing speed can be any value within the range of 40-50 rpm, for example, 40, 42, 45, 48, or 50 rpm; the mixing time can be any value within the range of 15-20 minutes, for example, 15, 16, 17, 18, 19, or 20 minutes.

[0031] This invention provides the application of the above-mentioned compound traditional Chinese medicine feed additive or the above-mentioned preparation method in the daily diet of livestock. The addition mass of the compound traditional Chinese medicine feed additive of this invention can be any value within the range of 1% to 4% of the basal diet, for example, 1%, 2%, 3%, or 4%. The compound traditional Chinese medicine feed additive of this invention should be controlled within a reasonable range; excessive use may disrupt endocrine balance.

[0032] To further illustrate the present invention, the following detailed description, in conjunction with embodiments, provides a compound herbal feed additive, its preparation method, and its application, but these descriptions should not be construed as limiting the scope of protection of the present invention.

[0033] Bacillus subtilis was purchased from Beihai Yiqiang Biotechnology Co., Ltd. (Bacillus subtilis viable count ≥100 billion / g).

[0034] Yeast was purchased from Xinjiang Shengli Biotechnology Co., Ltd. (Yeast live cell count ≥ 20 billion / g).

[0035] Hawthorn, malt, medicated leaven, and areca nut were purchased from Hebei Anjia Pharmaceutical Co., Ltd.

[0036] Example 1 The raw materials for the compound Chinese herbal feed additive are: 3 kg hawthorn, 1 kg malt, 1 kg Shenqu (medicated leaven), 0.5 kg areca nut, 4 kg yeast, and 0.5 kg Bacillus subtilis.

[0037] Example 2 The raw materials for the compound Chinese herbal feed additive are: 2.5 kg hawthorn, 0.8 kg malt, 0.8 kg Shenqu (medicated leaven), 0.4 kg areca nut, 3.5 kg yeast and 0.4 kg Bacillus subtilis.

[0038] Example 3 The raw materials for the compound Chinese herbal feed additive are: 3.5 kg hawthorn, 1.2 kg malt, 1.2 kg Shenqu (medicated leaven), 0.6 kg areca nut, 4.5 kg yeast and 0.6 kg Bacillus subtilis.

[0039] Example 4 Preparation method of compound Chinese herbal medicine feed additive: Hawthorn, malt, medicated leaven, and areca nut were dried with hot air at 55℃, resulting in a moisture content of approximately 7%. They were then fed into a high-efficiency universal pulverizer and pulverized using a gradual cooling method. The cooling conditions were as follows: pulverize for 10 minutes at an initial temperature of 60℃ (thermometer reading), allow to cool to 45℃ (thermometer reading), pulverize for another 8 minutes, allow to cool to 30℃ (thermometer reading), and pulverize for another 5 minutes. The resulting particle size was approximately 400 μm. Once the temperature of the pulverized herbs had dropped below 35℃, the pulverized hawthorn, malt, medicated leaven, and areca nut were mixed with yeast and Bacillus subtilis according to the dosages in Example 1, using a vertical mixer at 45 rpm for 15 minutes. After mixing, a compound herbal feed additive was obtained.

[0040] Example 5 Preparation method of compound Chinese herbal medicine feed additive: Hawthorn, malt, medicated leaven, and areca nut were dried with hot air at 52℃, resulting in a moisture content of approximately 8%. They were then fed into a high-efficiency universal pulverizer and pulverized using a gradual cooling method. The cooling conditions were as follows: pulverize for 10 minutes at an initial temperature of 60℃ (thermometer reading), allow to cool to 45℃ (thermometer reading), pulverize for another 8 minutes, allow to cool to 30℃ (thermometer reading), and pulverize for another 5 minutes. The resulting particle size was approximately 400 μm. Once the temperature of the pulverized herbs had dropped below 35℃, the pulverized hawthorn, malt, medicated leaven, and areca nut were mixed with yeast and Bacillus subtilis according to the dosages used in Example 2, and then mixed using a vertical mixer at 50 rpm for 18 minutes. After mixing, a compound herbal feed additive was obtained.

[0041] Example 6 Preparation method of compound Chinese herbal medicine feed additive: Hawthorn, malt, medicated leaven, and areca nut were dried separately with hot air at 58℃, resulting in a moisture content of approximately 6%. They were then fed into a high-efficiency universal pulverizer. The cooling process involved pulverizing for 10 minutes at an initial temperature of 60℃ (thermometer reading), allowing the mixture to cool to 45℃ (thermometer reading), pulverizing for another 8 minutes, allowing it to cool further to 30℃ (thermometer reading), and pulverizing for another 5 minutes. The resulting particle size was approximately 400 μm. Once the temperature of the pulverized herbs had dropped below 35℃, the pulverized hawthorn, malt, medicated leaven, and areca nut were mixed with yeast and Bacillus subtilis according to the dosages used in Example 3, using a vertical mixer at 50 rpm for 20 minutes. After mixing, a compound herbal feed additive was obtained.

[0042] Experimental Example 1 1. Experimental Design: Twenty-four 6-month-old Sunite sheep were divided into four groups of six each. The control group was fed a basal diet (composition shown in Table 1). The low-dose group was fed a basal diet supplemented with 1% of the compound herbal feed additive prepared in Example 4. The medium-dose group was fed a basal diet supplemented with 2% of the compound herbal feed additive prepared in Example 4. The high-dose group was fed a basal diet supplemented with 3% of the compound herbal feed additive prepared in Example 4. The experiment was conducted concurrently for 75 days, including a 15-day pre-experiment. The pre-experiment was conducted under the conditions corresponding to different experiments, mainly to observe the sheep's acceptance of the additive-mixed feed. If no picky eating or refusal to eat was observed, the subsequent experiments could proceed normally. During the experiment, the sheep were fed twice daily (7:00 and 18:00) with free access to water, and the amount of uneaten feed was no less than 10% of the total feed intake each time.

[0043] Table 1 Composition of the basal diet

[0044] Note: ① Low, medium, and high are the low, medium, and high dosage groups of the compound Chinese herbal probiotic preparation, respectively. ② The premix provides the following per kg of diet: VA 3200 IU, VD3 760 IU, VE 192 IU, Ca 2400 mg, Fe 180 mg, Cu 24 mg, Mn 140 mg, Zn 140 mg, I 1.6 mg, Se 0.4 mg, Co 0.96 mg. ③ ME is calculated based on the raw material composition; the rest are measured values.

[0045] 2. Experimental methods and test items: During the experiment, the initial weight, final weight, and feed intake of lambs were recorded, and the daily weight gain and feed conversion ratio were calculated. The results are shown in Table 2.

[0046] The average daily gain (ADG) was calculated by weighing the sheep on an empty stomach on the mornings of the first and last days of the experiment, and recording the weight data for each sheep. The formula for calculating the average daily gain is as follows: ADG = (Final weight - Initial weight) / Number of days in the trial Daily feed intake: Record the amount of feed given to sheep and the amount remaining each day. Feed intake is the amount of feed given minus the amount remaining. The formula for calculating daily feed intake is as follows. Daily feed intake = Feeding amount - Remaining amount Feed conversion ratio (F / G): This refers to the weight of feed required to gain one kilogram of animal body weight at the end of the feeding trial. The formula for calculating the feed conversion ratio is as follows: F / G = Daily feed consumption (g) / Daily weight gain (g) 3. The test results include: (1) Growth performance Table 2 Effects of different addition amounts on growth performance

[0047] Note: The absence of a letter indicates that the difference is not significant.

[0048] As can be seen from Table 2, the initial weight of sheep in each treatment group did not differ significantly when using the compound herbal feed additive prepared in Example 4. P >0.05), indicating that the baseline weight of each group was consistent at the beginning of the experiment, and the groups were comparable. At the end of the experiment, the final weight differences between the groups were still not significant ( P >0.05). There were no significant differences in ADG among the groups of sheep. P >0.05). There was no significant difference in daily food intake among the different treatment groups ( P >0.05). There was no significant difference in the material-to-weight ratio among the different treatment groups. P >0.05). The feeding trial was conducted in winter, and the sheepfold in the medium-dose group was located on the shady side. Due to the cold weather, the sheep may have needed to expend more energy to maintain their body temperature, so their daily weight gain may be lower, and they need to generate more heat, so they eat more and have a higher feed conversion ratio.

[0049] (2) Carcass quality The carcass weight, eye muscle area, and GR value of the lambs were recorded, and the dressing percentage was calculated. The results are shown in Table 3.

[0050] Slaughter rate: On the last day of the experiment, the live weight of the sheep was measured, and the carcass weight was measured after slaughter. The slaughter rate was calculated according to the following formula.

[0051] Slaughter rate = Carcass weight / Live weight × 100% Eyelid muscle area: Locate the cross-section of the longissimus dorsi muscle between the 12th and 13th ribs. Cover the cross-section with tracing paper and trace the muscle's outline with a marker. Transfer the traced shape to graph paper and calculate its area.

[0052] GR value: This represents the fat content of the carcass. It is measured using calipers after slaughter at the point 11 cm from the midline of the spine between the 12th and 13th ribs. This thickness indicates the fat content of the sheep carcass.

[0053] Table 3. Effects of different addition amounts on carcass quality

[0054] Note: Different lowercase letters in the same row indicate significant differences (P<0.05), different uppercase letters indicate extremely significant differences (P<0.01), and the presence or absence of the same letter indicates no significant differences (P>0.05). The same applies to the table below.

[0055] As shown in Table 3, the use of the compound herbal feed additive prepared in Example 4 increased the dressing percentage in the medium-dose group. Dressing percentage refers to the ratio of carcass weight to live weight after slaughter. An increased dressing percentage indicates that animals of the same live weight can produce more edible meat, thereby improving the economic benefits of animal husbandry. Furthermore, an increased dressing percentage usually reflects good animal growth and development, sufficient nutrient absorption, and reasonable deposition of muscle and fat, which is beneficial to improving the flavor and texture of the meat. High doses promote fat deposition; therefore, the dosage needs to be controlled to avoid excessive fat affecting the economic value of the carcass.

[0056] (3) Meat quality I. The fatty acid content of the longissimus dorsi muscle was determined using the following method. The test results are shown in Table 4.

[0057] Sample preparation: a. Cut the meat and fat samples to be tested into 5mm pieces and freeze-dry them in a freeze dryer. Place the freeze-dried meat samples into a grinding cup and pour in an appropriate amount of liquid nitrogen for grinding.

[0058] b. Take about 0.5g of the ground sample and put it into a 15mL screw-top hydrolysis tube. Add 0.7mL of KOH (prepared in advance with 10mol / L KOH, weigh 14g of solid KOH, dissolve it in 50mL of distilled water and then make up to 250mL in a volumetric flask) and 5.3mL of chromatographic grade methanol. Shake the hydrolysis tube to completely immerse the sample in the liquid.

[0059] c. Place the hydrolysis tube in a 55℃ water bath for 90 minutes. Every 10 minutes, remove the hydrolysis tube, shake it vigorously for 5 seconds, and then put it back into the water bath.

[0060] d. After 90 min, remove the hydrolysis tube and cool it to room temperature. Add 0.58 mL of 12 mol / L H2SO4 (measure 32.6 mL of H2SO4 and make up to 50 mL in a volumetric flask), mix well, and a precipitate will form.

[0061] e. Place it back into the water bath at 55°C for 90 minutes. Every 15 minutes, remove the hydrolysis tube, shake it vigorously for 5 seconds, and then place it back into the water bath.

[0062] f. After the water bath is complete, cool to room temperature, add 3 mL of chromatographic grade n-hexane, and vortex for 5 min on a vortex apparatus.

[0063] g. Pour the mixed liquid into a 15mL centrifuge tube, place it in a centrifuge, and centrifuge at 1500r / min for 5min.

[0064] h. After centrifugation, take 1 mL of the supernatant and add it to 1.5 mL of the sample for detection using a gas chromatograph.

[0065] i. Determination conditions: Gas chromatography was used, employing an SP2560 column (100m × 0.25mm × 0.2μm) for separation. Nitrogen (N2) was used as the carrier gas at a flow rate of 1.0 mL / min. The injection port vaporization temperature was set to 260℃, the injection volume was 1.0 μL, and the split ratio was 1:10. The column oven temperature program was as follows: initial temperature 120℃ held for 5 min, increased to 230℃ at 3℃ / min and held for 3 min, then increased to 240℃ at 1.5℃ / min and held for 13 min. A flame ionization detector (FID) was used, with a detector temperature of 260℃, a hydrogen (H2) flow rate of 45.0 mL / min, and an air flow rate of 450.0 mL / min. Quantitative analysis was performed using the internal standard method.

[0066] Table 4. Effects of different addition amounts on the fatty acid composition and content of the longissimus dorsi muscle of Sunite sheep (μg / mL)

[0067] Among them, each indicator improves or decreases the corresponding meat quality.

[0068] I. Saturated fatty acids (SFA): 1. Hexanoic acid (C6:0), caprylic acid (C8:0), capric acid (C10:0), lauric acid (C12:0): Increased: A rapid energy source that promotes growth; however, excessive amounts may alter the flavor of the meat.

[0069] Reduced: While reducing fat deposition, it may also reduce energy supply.

[0070] 2. Myristic acid (C14:0): Increased fat hardness and deposition may be detrimental to cardiovascular health.

[0071] Reduced: Improves meat health properties, but may affect adipose tissue stability.

[0072] 3. Pentadecanoic acid (C15:0): Increased levels: Related to lipid metabolism in the body, excessive levels pose potential health risks.

[0073] Reduce: Helps reduce health risks.

[0074] 4. Butyric acid (C4:0): Improves gut health and promotes digestion and absorption.

[0075] Decreased levels may affect the balance of gut microbiota.

[0076] 5. Palmitic acid (C16:0): Improvement: Promotes fat deposition, increases meat firmness and weight.

[0077] Lowering: beneficial for cardiovascular health and improving fatty acid composition.

[0078] 6. Heptadecanoic acid (C17:0), stearic acid (C18:0): Improvement: Enhances the structure of adipose tissue, affecting meat firmness.

[0079] Lowering: helps improve the ratio of healthy fatty acids.

[0080] 7. Arachidic acid (C20:0), henicotinic acid (C21:0), behenic acid (C22:0), triicotinic acid (C23:0), lignoceric acid (C24:0): Enhancement: Primarily composed of cell membrane lipids, moderate levels are beneficial to cell function.

[0081] Decreased: May affect cell membrane stability.

[0082] II. Monounsaturated fatty acids (MUFA) 1. Myristoleic acid (C14:1), pentadecenoic acid (C15:1): Improvement: Enhances fat tenderness and flavor, and promotes animal health.

[0083] Reduced: May result in harder fat and decreased flavor.

[0084] 2. Palmitoleic acid (C16:1), heptadecanoic acid (C17:1): Improvement: Enhances meat texture and fat metabolism efficiency.

[0085] Decreased: Increased meat firmness may affect metabolic function.

[0086] 3. Trans oleic acid (C18:1n9t): Note: Trans fatty acids are generally detrimental to health and should be controlled.

[0087] Reduced: Beneficial to animal and consumer health.

[0088] 4. Cis-oleic acid (C18:1n9c): Enhances: Primarily beneficial fatty acids, improving cardiovascular health and meat flavor.

[0089] Reduce: Reduce the health value of meat products.

[0090] 5. Eicosaenoic acid (C20:1): Improvement: Promotes fat metabolism and improves meat quality.

[0091] Reduced: Affects the tenderness and nutritional value of the meat.

[0092] III. Polyunsaturated fatty acids (PUFAs) 1. Trans-linoleic acid (C18:2n6t): Increased levels are generally detrimental to health and their content needs to be controlled.

[0093] Reduce: Improve meat safety.

[0094] 2. cis-linoleic acid (C18:2n6c), eicosadienoic acid (C20:2): Increase: Important omega-6 fatty acids, which support immune function and cell growth.

[0095] Reduced: May weaken immune regulation.

[0096] 3. Eicosatrienoic acid (C20:3n6), arachidonic acid (C20:4): Enhanced: Key signaling molecule precursors contribute to inflammation regulation and cellular function.

[0097] Decreased: Affects immune and metabolic balance.

[0098] 4. Alpha-linolenic acid (C18:3n3), eicosatrienoic acid (C20:3n3), eicosapentaenoic acid (C20:5), docosahexaenoic acid (C22:6): Enhanced: Primarily omega-3 fatty acids, which have significant anti-inflammatory and cardiovascular health-promoting effects, improving the nutritional value of meat.

[0099] Reduced: This reduces the functionality of meat products, impacting consumers' health interests.

[0100] II. The amino acid content was determined using the method for measuring the amino acid content of the longissimus dorsi muscle. The results are shown in Tables 5 and 6.

[0101] Sample preparation: a. Cut the sample to be tested into 5mm pieces and freeze-dry them in a freeze dryer. Place the freeze-dried meat sample into a grinding cup and pour in an appropriate amount of liquid nitrogen for grinding.

[0102] b. Weigh 50 mg of sample and pour it into a 15 mL hydrolysis tube. Add 10 mL of 6 mol / L hydrochloric acid solution (dilute 250 mL of hydrochloric acid with ultrapure water to 500 mL and mix well). Slowly introduce nitrogen gas into the test tube. After 2 minutes, tighten the cap of the hydrolysis tube.

[0103] c. Place the hydrolysis tube in a drying oven at (110±1)℃, keeping the cap of the hydrolysis tube loose. After heating at (110±1)℃ for 5 minutes, tighten the cap. Place the hydrolysis tube in the drying oven and heat for 1 hour. Remove the hydrolysis tube and shake it gently. Continue hydrolyzing in the drying oven for 22 to 24 hours.

[0104] d. After 22-24 hours, remove the hydrolysis tube and let it cool. Shake the hydrolysate well, take a quantitative filter paper, filter dry, discard the first few drops of filtrate, and collect the remaining filtrate in a 25mL volumetric flask and make up to volume (to ensure that the total amino acid concentration in the solution is 50-250 mol / mL).

[0105] e. Accurately transfer 0.5 mL of sample into a 2 mL plastic centrifuge tube, place it in a nitrogen blower, and concentrate it to near-dryness at 50 °C. Add 200 μL of water, concentrate to near-dryness, and repeat this process twice.

[0106] f. Dissolve the sample in 2.5 mL of 0.02 mol / L hydrochloric acid solution (add 168 μL of hydrochloric acid to ultrapure water and bring the volume to 100 mL) by sonication for 5 min, filter through a 0.22 μL filter membrane, and collect about 1 mL of the filtrate for instrumental analysis.

[0107] g. Chromatographic conditions for the amino acid analyzer: The separation column packing material was 3 μm diameter sulfonic acid cation exchange resin; the separation column temperature was 57℃, and the reaction column temperature was 135℃; the wavelengths were 420 nm and 570 nm, respectively.

[0108] Table 5. Effects of different addition amounts on the essential amino acid content of the longissimus dorsi muscle of Sunite sheep (μg / g)

[0109] Table 6. Effects of different addition amounts on the non-essential amino acid content of the longissimus dorsi muscle of Sunite sheep (μg / g)

[0110] III. pH value: The pH value of the longest dorsi muscle was measured using a pH meter at 45 min and 24 h post-slaughter. Measurements were taken at three different locations for each sample, and the measurements were repeated three times. The average value was calculated, and the results are shown in Table 7.

[0111] Flesh color: Take the longest muscle block of the back and use a colorimeter to measure the brightness (L), redness (a), and yellowness (b) of the longissimus dorsi muscle. Before use, the colorimeter needs to be standardized with a calibration plate, the position is changed, and the measurement is repeated 5 times and the average value is taken.

[0112] Water loss rate: Take the longest muscle block from the back, trim the meat sample to a diameter of 5cm and a thickness of 1cm, and record its initial mass m1. Place approximately 16 layers of neutral filter paper on both the top and bottom of the sample, and place it in a water loss rate tester, maintaining a pressure of 35kg for 5 minutes. After removing the sample, immediately weigh it and record its mass m2. This process is repeated in three parallel experiments. The water loss rate formula is as follows: Water loss rate = (m1 - m2) / m1 × 100% Cooking loss: Take approximately 100g of the longest loin muscle sample, place it in a resealable bag, and heat it in a 75℃ water bath for 45 minutes. After heating, cool the sample to room temperature, use absorbent paper to remove excess liquid from the surface of the lamb, and finally weigh it. The formula for the cooking loss rate is as follows: Cooking loss rate % = (Weight before cooking - Weight after cooking) / Weight before cooking × 100% Tenderness: After cooking, the longissimus dorsi muscle was refrigerated at 4°C overnight and then cut into cubes with sides of 1cm. Subsequently, the shear force of the muscle was measured using a tenderness meter, with each meat sample tested 3 times and the average value calculated.

[0113] Drip loss: 1 hour after slaughter, 100g of longissimus dorsi muscle was taken, the fascia was removed, and it was cut into 2cm×3cm×4cm pieces. The weight was recorded. Then, the pieces were suspended in a 4℃ refrigerator using metal hooks and refrigerated for 24 hours. The weight was recorded again.

[0114] Drip loss rate % = (Total weight of meat block - Final weight of meat block) / Total weight of meat block × 100% Table 7. Effects of different addition amounts on the physicochemical properties of the longest back muscle of Sunite sheep.

[0115] As shown in Tables 5-7, the compound herbal feed additive prepared in Example 4 can optimize fatty acid composition, increase the levels of essential amino acids and umami amino acids, and improve meat flavor and nutritional value, demonstrating good application potential. Specifically, a moderate L value for meat color is ideal; too high a value indicates a light color, possibly due to high moisture or fat content, making it appear "not fresh"; too low a value indicates a dark color, possibly due to tough meat or long storage time. A moderate B value for meat color is also ideal; too high a value results in a yellowish tint, possibly caused by fat oxidation or light exposure, affecting appearance; too low a value results in a cold, unnatural color. A higher A value for meat color is better; a higher value indicates redder meat and a fresher appearance. Different addition amounts had no effect on cooking loss, and there were no statistically significant differences between groups. No significant effects were observed on mutton tenderness and water-holding capacity between groups, but some differentiation trends were observed at different dosages. In particular, the low-dose group performed better in terms of shear force and drip loss rate, suggesting that the appropriate dose may improve the tenderness and water retention of meat to some extent; while medium and high doses may cause fluctuations in indicators due to differences in the body's metabolic regulation or nutrient distribution.

[0116] (4) Blood immune function On days 0, 30, and 60 of the formal experiment, before morning feeding, blood was collected from the jugular vein of the experimental sheep using 5 mL additive-free blood collection tubes. The serum in the venous blood was separated by centrifuging at 3500 r / min for 10 min and placed in 1.5 mL centrifuge tubes for storage at -80℃ for later testing.

[0117] The concentrations of immunoglobulin A (IgA), immunoglobulin G (IgG), and immunoglobulin M (IgM), as well as the contents of interleukin-2 (IL-2) and tumor necrosis factor-α (TNF-α) in serum samples were measured using an ELISA research kit provided by Quanzhou Leda Qibo Biotechnology Co., Ltd. The results are shown in Table 8.

[0118] Table 8. Effects of different addition amounts on blood immunity.

[0119] Note: For data within the same row, different subheadings (a, b, c) indicate significant differences (P<0.05); different subheadings (a*, b*, c*) indicate extremely significant differences (P<0.01); and data with the same subheading or no subheading indicates no significant differences (P>0.05). Within the same group, data from different time periods marked with subheadings A, B, C indicate significant differences compared to different time periods within the same group (P<0.05); data from different time periods within the same group marked with subheadings A*, B*, C* indicate extremely significant differences compared to different time periods within the same group (P<0.01). Within the same column, data from different time periods within the same group marked with the same subheading or no subheading indicates no significant differences (P>0.05). The same applies below.

[0120] As can be seen from Table 8, the levels of IgA, IgG, IgM and IL-2 in each group were increased when using the compound herbal feed additive prepared in Example 4. The medium dose showed the best effect, indicating that the compound herbal feed additive can effectively enhance the immune function of lambs.

[0121] (5) Blood hormone levels On days 0, 30, and 60 of the experimental experiment, blood was collected from the jugular vein of the experimental sheep using a 5 mL coagulation-promoting blood collection tube before morning feeding. After resting for 30 minutes, the serum in the venous blood was separated by centrifuging at 3500 r / min for 10 minutes and placed in a 1.5 mL centrifuge tube at -80℃ for later testing.

[0122] The levels of growth hormone (GH), insulin (INS), insulin-like growth factor-I (IGF-I), thyroid-stimulating hormone (TSH), triiodothyronine (T3), and tetraiodothyronine (T4) in serum samples were determined using an ELISA research kit provided by Quanzhou Leda Qibo Biotechnology Co., Ltd. The results are shown in Table 9.

[0123] Table 9. Effects of different addition amounts on blood hormone levels.

[0124] As can be seen from Table 9, the compound herbal feed additive prepared in Example 4 promoted the secretion of growth hormone and thyroid hormone in the low-dose group, while the high-dose group showed suppression of some hormone indicators, suggesting that excessive use may disrupt the endocrine balance.

[0125] (6) Blood antioxidant capacity: On days 0, 30, and 60 of the formal experiment, before morning feeding, blood was collected from the jugular vein of the experimental sheep using 5 mL additive-free blood collection tubes. The serum in the venous blood was separated by centrifuging at 3500 r / min for 10 min and placed in 1.5 mL centrifuge tubes for storage at -80℃ for later testing.

[0126] The total antioxidant capacity (T-AOC), superoxide dismutase (SOD), catalase (CAT), and malondialdehyde (MDA) content in serum samples were determined using an enzyme-linked immunosorbent assay (ELISA) kit provided by Nanjing Jiancheng Bioengineering Research Institute. The results are shown in Table 10.

[0127] Table 10 Effects of different addition amounts on blood antioxidant capacity

[0128] As can be seen from Table 10, the compound herbal feed additive prepared in Example 4 did not significantly promote the antioxidant system, possibly because the lambs themselves have a strong antioxidant level, or the addition formula and time need to be further optimized.

[0129] (7) Blood biochemical indicators On days 0, 30, and 60 of the experimental experiment, blood was collected from the jugular vein of the experimental sheep using a 5 mL coagulation-promoting blood collection tube before morning feeding. After resting for 30 minutes, the serum in the venous blood was separated by centrifuging at 3500 r / min for 10 minutes and placed in a 1.5 mL centrifuge tube at -80℃ for later testing.

[0130] The contents of total protein (TP), albumin (ALB), glucose (GLU), alanine aminotransferase (ALT), creatinine (CRE), and blood urea nitrogen (BUN) in serum samples were determined using the 24-item biochemical reagent tray adapted to the fully automated biochemical analyzer of Chengdu Smart Technology Co., Ltd. The results are shown in Table 11.

[0131] Table 11 Effects of different dosages on blood biochemical parameters

[0132] As can be seen from Table 11, the compound herbal feed additive prepared in Example 4 had no significant effect on liver and kidney function indicators. The values ​​of ALB, ALT, SCR, etc. in each group did not fluctuate much, and no adverse reactions were found, indicating that its use is relatively safe.

[0133] Therefore, the compound Chinese herbal feed additive of the present invention is natural, green, safe and non-toxic, and can not only effectively improve the growth performance of animals, but also enhance their immunity and have a positive impact on meat quality.

[0134] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A compound herbal feed additive, characterized in that, The ingredients include the following parts by weight: 4.5 to 6.5 parts of traditional Chinese medicine and 3.9 to 5.1 parts of probiotics; The traditional Chinese medicines include: hawthorn, malt, medicated leaven, and areca nut; the probiotics include: yeast and Bacillus subtilis.

2. The compound herbal feed additive according to claim 1, characterized in that, The herbal medicines include the following raw materials in parts by weight: 2.5-3.5 parts hawthorn, 0.8-1.2 parts malt, 0.8-1.2 parts medicated leaven, and 0.4-0.6 parts areca nut.

3. The compound herbal feed additive according to claim 1, characterized in that, The probiotics comprise the following raw materials in parts by weight: 3.5 to 4.5 parts yeast and 0.4 to 0.6 parts Bacillus subtilis.

4. The method for preparing the compound traditional Chinese medicine feed additive according to any one of claims 1 to 3, characterized in that, Includes the following steps: The Chinese herbal medicines are pulverized by gradually cooling down. Once the temperature of the pulverized herbs drops below 35°C, probiotics are added and mixed in. The conditions for gradual cooling include: the first stage initial temperature is 55~65℃ and the grinding process is 8~12 min; the second stage initial temperature is 40~50℃ and the grinding process is 6~10 min; and the third stage initial temperature is 25~35℃ and the grinding process is 3~7 min.

5. The preparation method according to claim 4, characterized in that, During the pulverization process, the moisture content of the Chinese herbal medicines is 6% to 8%.

6. The preparation method according to claim 5, characterized in that, After being pulverized, the particle size of the Chinese herbal medicine is 350~450μm.

7. The preparation method according to claim 6, characterized in that, The conditions for gradual cooling include: the first stage initial temperature is 60℃ and the grinding is carried out for 10 minutes; the second stage initial temperature is 45℃ and the grinding is carried out for 8 minutes; and the third stage initial temperature is 30℃ and the grinding is carried out for 5 minutes.

8. The preparation method according to claim 4, characterized in that, The mixing speed is 40~50 rpm, and the time is 15~20 min.

9. The application of the compound herbal feed additive according to any one of claims 1 to 3 or the preparation method according to any one of claims 4 to 8 in the daily diet of livestock animals.

10. The application according to claim 9, characterized in that, The compound Chinese herbal feed additive is added at a rate of 1% to 4% of the basal diet.

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