Feed additive with food calling effect

Abstract

The invention discloses a feed additive with a food calling effect, and belongs to the technical field of animal nutrition and feed processing. The additive is prepared from 25 to 45 parts of amino acid phagostimulant, 5 to 12 parts of plant extract, 2 to 6 parts of flavor nucleotides, 10 to 18 parts of organic acid and 30 to 50 parts of carrier, wherein the amino acid phagostimulant contains 4-hydroxy-3-methoxybenzoyl glutamic acid, glycine, betaine, alanine and taurine. The preparation method comprises the following steps: firstly premixing the plant extract with part of the carrier, then mixing with the amino acid phagostimulant and the flavor nucleotides, finally adding the remaining carrier and the organic acid, and uniformly mixing at low temperature. A flavor synergistic system is constructed through a specific ratio, the palatable taste and thick taste of the feed are enhanced, the taste threshold value is reduced, the bitter taste is covered, food calling-physiological comfort positive feedback is formed, and the food consumption and the growth performance of animals are remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of animal nutrition and feed processing technology, specifically to a feed additive with an appetite-stimulating effect. Background Technology

[0002] As livestock farming develops towards intensification and large-scale operations, animal feed intake directly determines their growth performance and farming efficiency. In actual production, factors such as weaning stress, herding, changes in feed formulation, and the poor palatability of some feed ingredients often lead to decreased feed intake, refusal to eat, or picky eating in farmed animals, severely restricting their growth, development, and health. Therefore, adding palatability enhancers to feed to improve flavor, enhance palatability, and promote animal consumption has become a common practice in the feed industry.

[0003] In existing feed attractant technology systems, common formulations typically include amino acid attractants, plant extracts, flavor nucleotides, organic acidifiers, and carriers. Among these, amino acids are widely used as the main attractant ingredients due to their unique umami flavor and nutritional functions. For example, current technologies often use L-glutamic acid or monosodium glutamate as umami agents, combined with organic acids such as citric acid through simple physical mixing, attempting to attract animals by mimicking natural flavors.

[0004] However, while existing palatability enhancers can improve feed flavor to some extent, they still have many shortcomings in practical applications. First, the amino acid components used in traditional technologies are relatively simple and mostly in common forms, resulting in a high taste threshold in the feed environment. This not only limits their palatability-enhancing effect but also lacks flavor complexity, failing to produce a "rich" or "long-lasting" taste, and thus failing to generate a lasting pleasant sensation in the animal's mouth. Second, existing technologies often lack in-depth research on the synergistic effects between amino acids, and the proportions of each component are arbitrarily configured, failing to create an effective taste combination effect. For example, the simple umami flavor of glutamic acid is easily masked by the bitter taste of raw materials in the feed, causing animals to lose interest in eating after the first try. Furthermore, conventional palatability enhancers lack targeted flavor modification functions when facing complex feed matrices, failing to effectively integrate sweetness, umami, and physiological regulatory functions, resulting in a minimal increase in animal appetite and failing to meet the demands of modern high-efficiency farming for high feed conversion rates. Therefore, developing a feed additive that significantly enhances flavor complexity and has a strong palatability-enhancing function through optimized proportions of specific components is a pressing technical problem that needs to be solved in this field. Summary of the Invention

[0005] This invention addresses the technical challenges of existing feed palatability enhancers, such as their limited flavor range, high taste threshold, and lack of effective synergistic mechanisms, which hinder significant increases in animal feed intake. The aim is to provide a feed additive with palatability-enhancing properties. This additive utilizes specific amino acid components, such as 4-hydroxy-3-methoxybenzoylglutamic acid, combined with plant extracts, flavor nucleotides, and organic acidifiers to construct a multi-dimensional flavor synergistic system. This system significantly enhances the umami and richness of the feed, effectively masks the bitterness of the raw materials, thereby greatly improving feed palatability, promoting active feeding by animals, and improving growth performance.

[0006] This invention provides a feed additive with an appetite-stimulating effect, the raw materials of which include the following components in parts by weight: 25-45 parts of amino acid appetite stimulant, 5-12 parts of plant extract, 2-6 parts of flavor nucleotides, 10-18 parts of organic acid acidifier, and 30-50 parts of carrier.

[0007] In the aforementioned feed additive with palatability-enhancing effects, the amino acid-based palatability enhancer is not a single component, but a mixture of 4-hydroxy-3-methoxybenzoylglutamic acid, glycine, betaine, alanine, and taurine. To achieve optimal palatability and physiological regulatory functions, the proportions of the components in this amino acid-based palatability enhancer are as follows: by weight, 2-5 parts of 4-hydroxy-3-methoxybenzoylglutamic acid, 1-3 parts of glycine, 1-4 parts of betaine, 1-3 parts of alanine, and 1-2 parts of taurine.

[0008] Furthermore, the plant extract is selected from one or more of oregano oil, thymol, cinnamaldehyde, and allicin, or a mixture thereof.

[0009] Furthermore, the flavor nucleotide is selected from one or a mixture of two of disodium 5'-inosinate and disodium 5'-guanylate.

[0010] Furthermore, the organic acid acidifier is selected from one or more of anhydrous citric acid, fumaric acid, malic acid, and lactic acid, or a mixture thereof.

[0011] Furthermore, the carrier is selected from one or more of fumed silica, defatted rice bran, maifanite powder, and zeolite powder, or a mixture thereof.

[0012] Furthermore, the particle size of the organic acid acidifier is controlled to be 60 to 80 mesh.

[0013] This invention also provides a method for preparing the above-mentioned feed additive with palatability-enhancing effect, specifically including the following steps:

[0014] The first step is to perform a premixing process, in which the plant extract is mixed with 1 / 2 part by mass of the carrier in the total amount of the formula, so that the liquid or volatile plant extract is fully adsorbed onto the carrier to form a premixed powder.

[0015] Preferably, this step is carried out under a nitrogen atmosphere to prevent oxidation.

[0016] The second step involves preparing an amino acid-based palatability enhancer by mixing the 4-hydroxy-3-methoxybenzoylglutamic acid, glycine, betaine, alanine, and taurine in a V-type mixer. The mixing time is set to 5 to 10 minutes.

[0017] Preferably, to prevent oxidation, this step is carried out under a nitrogen atmosphere, and the rotation speed of the V-type mixer is preferably set to 40 revolutions per minute.

[0018] The third step is to prepare an intermediate premix by putting the amino acid palatability enhancer obtained in the second step, the flavor nucleotides, and the premixed powder obtained in the first step into a ribbon mixer.

[0019] Furthermore, the mixing time is set to 3 to 5 minutes;

[0020] The mixing time is further increased to 4 minutes to obtain a homogeneous intermediate premix.

[0021] The fourth step is to perform final mixing. Add the remaining 1 / 2 part by weight of the carrier and the organic acid acidifier to the ribbon mixer and continue stirring for 10 to 15 minutes. During the mixing process, control the discharge temperature to not exceed 45 degrees Celsius, and further control the discharge temperature to 35-40 degrees Celsius to avoid high temperature damage to heat-sensitive flavor substances. After mixing, the feed additive with palatability is obtained.

[0022] This invention achieves a significant synergistic effect through the specific ratio of its components. First, the core component, 4-hydroxy-3-methoxybenzoylglutamic acid, acts as a flavor enhancer, significantly enhancing and prolonging the oral cavity's perception of umami and complex flavors. Combined with glycine and alanine, two amino acids with a sweet taste, and taurine and betaine, which impart umami flavor, it utilizes a umami-sweet-rich taste coupling effect to effectively mask any bitterness that may be present in feed ingredients and construct a rich flavor similar to natural meat. Second, the combination of flavor nucleotides with the aforementioned amino acids produces a multiplier effect at the taste receptor level, exponentially increasing the intensity of umami. Furthermore, the organic acid acidifier not only regulates the slightly acidic environment of the feed, promoting the sensitivity of taste buds to umami substances, but also stimulates saliva secretion in animals. Combined with the characteristic aroma emitted by plant extracts, it achieves a transition from olfactory induction to taste satisfaction. In addition, betaine and taurine have physiological functions of regulating osmotic pressure and resisting stress, which make animals feel physiologically comfortable after eating, thus forming a positive cycle of feeding-eating-physiological feedback, solving the technical problems of single feeding attractants having bland flavor, short aroma retention time and easy adaptation.

[0023] Compared with the prior art, the beneficial effects of the present invention are:

[0024] 1. This invention significantly improves the palatability and flavor profile of feed through the scientific compounding of specific amino acid-based palatability enhancers with flavor nucleotides and organic acidifiers. Specifically, 4-hydroxy-3-methoxybenzoylglutamic acid, as a potent flavor enhancer, works synergistically with glycine, alanine, betaine, and taurine. This not only greatly lowers the animal's perception threshold for umami, enhancing the impact and persistence of taste, but also effectively masks undesirable flavors such as bitterness and metallic taste in feed ingredients. This solves the problems of traditional palatability enhancers having a single flavor profile and short aroma retention time, thereby significantly increasing the animal's appetite and feed intake.

[0025] 2. The components of this invention possess both palatability-enhancing and physiological regulatory functions, forming a positive feedback mechanism of palatability-physiological comfort. Betaine and taurine in the formula, in addition to contributing flavor, also regulate osmotic pressure, resist stress, and have antioxidant effects. Combined with the antibacterial and intestinal conditioning functions of plant extracts, they help alleviate stress responses in animals during weaning, regrouping, and other processes, maintaining intestinal health. This physiological comfort and taste pleasure mutually reinforce each other, prompting animals to shift from passively being induced to actively eating, thereby helping to improve animal growth performance and feed conversion efficiency.

[0026] 3. The preparation method provided by this invention employs a unique carrier adsorption and stepwise mixing process, effectively ensuring the stability and uniformity of the product. By utilizing a carrier to pre-adsorb liquid plant extracts, converting them into stable solid powders, the loss and oxidation of volatile components are effectively prevented. Simultaneously, a multi-stage mixing process is used, particularly for high-precision pre-mixing of trace amounts of core amino acid components, ensuring the uniform distribution of key flavor substances in the finished product. Furthermore, a strict low-temperature control process avoids the inactivation of heat-sensitive components, ensuring the feed additive maintains stable palatability during storage and use. Attached Figure Description

[0027] Figure 1 This is a comparison chart of the preference index between the embodiments of the present invention and the comparative embodiment. Detailed Implementation

[0028] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are merely some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] Example 1

[0030] This embodiment provides the raw material components and preparation method of a feed additive with an appetite-stimulating effect:

[0031] 1. The raw material components and their weight proportions are as follows:

[0032] 35 parts of amino acid palatability enhancer, 8 parts of plant extract, 4 parts of flavor nucleotides, 15 parts of organic acid acidifier, and 38 parts of carrier.

[0033] The amino acid-based palatability enhancer is composed of the following components in parts by weight: 12 parts of 4-hydroxy-3-methoxybenzoylglutamic acid (CAS No.: 159623-12-8), 8 parts of glycine, 8 parts of betaine, 5 parts of alanine, and 2 parts of taurine.

[0034] The plant extract is oregano oil;

[0035] The flavor nucleotide is a mixture of disodium 5'-inosinate and disodium 5'-guanylate, with a weight ratio of 1:1, i.e., 2 parts of each.

[0036] The organic acid acidifying agent is anhydrous citric acid, and its particle size is controlled at 70 mesh.

[0037] The carrier is a mixture of fumed silica and defatted rice bran, with a weight ratio of 1:1, i.e., 19 parts of each.

[0038] 2. Preparation method, including the following steps:

[0039] The first step is the preparation of the premixed powder. Under the protection of nitrogen atmosphere, 8 parts of oregano oil and 19 parts of defatted rice bran are put into a V-type mixer. The speed is controlled at 30 revolutions per minute and the mixture is mixed for 10 minutes to allow the liquid oregano oil to be fully adsorbed into the porous structure of the defatted rice bran to form a stable premixed powder. The powder is then discharged for later use.

[0040] The second step is the preparation of amino acid-based palatability enhancers. Under a nitrogen atmosphere, 12 parts of 4-hydroxy-3-methoxybenzoylglutamic acid, 8 parts of glycine, 8 parts of betaine, 5 parts of alanine and 2 parts of taurine are sequentially added into a V-type mixer. The speed is set to 40 revolutions per minute and the mixture is mixed for 8 minutes to obtain a uniform amino acid-based palatability enhancer powder.

[0041] The third step is the preparation of the intermediate premix. 35 parts of the amino acid palatability enhancer obtained in the second step, 4 parts of the flavor nucleotides (including 2 parts of disodium 5'-inosinate and 2 parts of disodium 5'-guanylate) and the premixed powder obtained in the first step are put into a ribbon mixer. The stirring speed is controlled at 25 revolutions per minute and the mixture is mixed for 4 minutes to obtain a homogeneous intermediate premix.

[0042] The fourth step is final mixing and discharge. The remaining 19 parts of fumed silica carrier and 15 parts of anhydrous citric acid with a particle size of 70 mesh are added to the ribbon mixer described in the third step, and the mixture is stirred for another 12 minutes. During the entire mixing process, the material temperature is controlled by circulating cooling water in the jacket to keep the discharge temperature stable within the range of 35°C to 40°C. After the mixing is completed, the finished feed additive with palatability is obtained.

[0043] Example 2

[0044] This embodiment provides the raw material components and preparation method of a feed additive with an appetite-stimulating effect. Referring to Example 1, the plant extract is replaced by thymol instead of oregano oil, the organic acid acidifier is replaced by fumaric acid instead of anhydrous citric acid (particle size is still controlled at 70 mesh), and the carrier is replaced by a mixture of fumed silica and defatted rice bran instead of a mixture of maifanite powder and zeolite powder (the weight ratio of the two is still 1:1, i.e., 19 parts each). The rest is the same as in Example 1.

[0045] Example 3

[0046] This embodiment provides the raw material components and preparation method of a feed additive with an appetite-stimulating effect. Referring to Example 1, the plant extract is replaced by cinnamaldehyde instead of oregano oil, the flavor nucleotide is replaced by a mixture of disodium 5'-inosinate and disodium 5'-guanylate instead of a single disodium 5'-guanylate (the amount is still 4 parts), the organic acid acidifier is replaced by malic acid instead of anhydrous citric acid, and the carrier is replaced by a mixture of fumed silica and defatted rice bran instead of a mixture of fumed silica and maifanite powder (the weight ratio of the two is 1:1, i.e., 19 parts each). The rest is the same as in Example 1.

[0047] Comparative Example 1

[0048] This comparative example provides the raw material components and preparation method of a feed additive with an appetite-stimulating effect. Referring to Example 1, the 4-hydroxy-3-methoxybenzoylglutamic acid (12 parts) is replaced with an equal mass of sodium L-glutamate (12 parts), and the rest remains the same as in Example 1.

[0049] Comparative Example 2

[0050] This comparative example provides the raw material components and preparation method of a feed additive with an appetite-stimulating effect. Referring to Example 1, the 4-hydroxy-3-methoxybenzoylglutamic acid (12 parts) is replaced with an equal mass of vanillic acid (12 parts), and the rest remains the same as in Example 1.

[0051] Comparative Example 3

[0052] This comparative example provides the raw material components and preparation method of a feed additive with an appetite-stimulating effect. Referring to Example 1, 4-hydroxy-3-methoxybenzoylglutamic acid is not added, and the rest is the same as in Example 1.

[0053] Comparative Example 4

[0054] This comparative example provides the raw material components and preparation method of a feed additive with an appetite-stimulating effect. Referring to Example 1, the proportions of each component of the amino acid appetite stimulant are replaced with: 0.5 parts of 4-hydroxy-3-methoxybenzoylglutamic acid, 15 parts of glycine, 0.5 parts of betaine, 0.5 parts of alanine, and 0.5 parts of taurine, with the total weight remaining at 35 parts. The rest remains the same as in Example 1.

[0055] Performance testing:

[0056] 1. Sample Preparation: The feed additive samples prepared in Examples 1-3 and Comparative Examples 1-4 were labeled as S1, S2, S3 and D1, D2, D3, D4, respectively. Each sample was uniformly mixed into the basic commercial feed (the basic feed is a conventional piglet compound feed without any palatability enhancers) at an addition amount of 0.3 wt%. The resulting samples were prepared as experimental feeds T1, T2, T3 and control feeds C1, C2, C3, C4. The basic feed without any palatability enhancers was used as a blank control group (CK).

[0057] 2. Experimental Animals and Grouping: 168 healthy Duroc × Landrace × Large White crossbred piglets at 28 days of age with similar weights (7.5±0.5kg) were randomly divided into 7 treatment groups, with 3 replicate pens per group and 8 piglets per pen (half male and half female). Each group was fed the experimental diets T1-T3 and the control diets C1-C4, respectively.

[0058] 3. Two-basin preference tests were conducted in weeks 1 and 4 of the formal feeding trial. Two identical feed troughs were placed in each pen, one containing the test feed containing the test sample and the other a blank control feed, with a feeding amount of 500g / pen. Feed intake in each trough was recorded over 2 hours, and feed intake rate and preference index were calculated using the following formula:

[0059] Feed intake (%) = (feed intake of experimental feed / total feed intake) × 100%, and the data are shown in Table 1;

[0060] Preference index = intake of experimental feed / intake of control feed, data are shown in Table 1;

[0061] When the preference index is greater than 1.2, it is judged to have a significant appetite-inducing effect; when the preference index is greater than 1.5, it is judged to have a strong appetite-inducing effect.

[0062] Table 1

[0063] Group test group Feed intake rate in week 1 (%) Week 1 Preference Index Feed intake rate (%) in week 4 Week 4 Preference Index Determination of feeding effect Example 1 T1 75 3 76.5 3.26 Strong appetite stimulant Example 2 T2 72 2.57 73 2.7 Strong appetite stimulant Example 3 T3 73.5 2.77 74.5 2.92 Strong appetite stimulant Comparative Example 1 C1 58 1.38 51.5 1.06 Significant preferences Comparative Example 2 C2 53 1.13 50.5 1.02 No significant preference Comparative Example 3 C3 50 1 49.5 0.98 Weak preference Comparative Example 4 C4 60 1.5 54 1.17 Significant preferences

[0064] From the perspective of molecular sensory mechanisms and physiological feedback, the example group exhibited a stable positive feeding induction trend. This stability stems from the establishment of a multidimensional taste synergy system. The core component, 4-hydroxy-3-methoxybenzoylglutamic acid, acts as a flavor enhancer, forming a umami-sweet-rich coupling effect at the taste receptor level with the sweetness provided by glycine and alanine, and the umami contributed by taurine and betaine. This complex flavor architecture not only significantly lowers the animal's taste perception threshold but also amplifies the umami signal through the multiplier effect of flavor nucleotides. More importantly, organic acid acidifiers continuously stimulate saliva secretion and optimize the oral microenvironment. Combined with the volatile aroma molecules from plant extracts, this constructs a complete sensory pathway from olfactory induction to taste satisfaction. The resulting rich flavor is time-resistant; animals are less likely to develop taste adaptation during continuous feeding. Instead, the physiological regulatory functions of betaine and taurine create a positive feedback loop, resulting in a sustained or even slightly increased feeding effect over time.

[0065] In contrast, while Comparative Example 1 retained basic umami perception, the system degenerated into a single umami stimulus after replacing the flavor enhancer with monosodium glutamate (MSG). Lacking the effect of flavor enhancers in prolonging the duration of taste, this simple umami signal quickly triggered sensory adaptation upon repeated exposure, leading to a significant decline in animal feeding interest over time. This decline confirms the limitations of traditional umami enhancers in combating bitterness in feed—while they may initially attract some attention, they fail to create lasting flavor memory and feeding pleasure.

[0066] The failure of Comparative Example 2, conversely, demonstrates the importance of taste type matching. When vanillic acid, a substance primarily characterized by sweetness and vanilla aroma, replaces the thickening agent, the entire system loses its core mechanism for enhancing umami. Its flavor characteristics become misaligned with animals' natural preference for high-protein feed, resulting in a near-regression in appetite stimulation. This indicates that aroma or a single sweet taste alone, lacking specific interaction with umami receptors, cannot activate strong feeding motivation.

[0067] Comparative Example 3, serving as a negative control, directly validated the irreplaceable nature of the core components through its data trends. In the absence of 4-hydroxy-3-methoxybenzoylglutamic acid, the simple superposition of the remaining components produced a sensory experience indistinguishable from a blank feed, indicating that the synergistic effect between amino acids is strictly threshold-dependent, and a flavor network lacking key nodes cannot form effective taste layers.

[0068] Comparative Example 4 reveals the destructive effect of imbalanced ratios on the synergistic mechanism. When the core flavor enhancer is extremely diluted and the proportion of auxiliary amino acids is too high, the system shifts from synergistic enhancement to flavor masking imbalance. Although the high concentration of glycine initially brings a certain sweetness attraction and produces a marginal effect, this flavor structure, lacking the support of richness, collapses rapidly, and the palatability effect declines sharply over time, showing an unstable trend of "first rising and then falling".

[0069] Over time, the example group and the comparative group exhibited diametrically opposed evolutionary trajectories: the former achieved long-term stability of its palatability-inducing effect through a multi-layered dual mechanism of flavor synergy and physiological regulation; the latter, due to their singular flavor, improper formulation, or lack of core substances, generally showed a decreasing trend in effect over time. This comparison profoundly reveals the decisive role of constructing a dual positive cycle of "flavor-physiology" through specific molecular combinations in maintaining long-lasting palatability-inducing activity.

[0070] This embodiment utilizes the synergistic richness effect of 4-hydroxy-3-methoxybenzoylglutamate and flavor nucleotides, combined with the physiological regulatory functions of betaine and taurine, to gradually establish a positive cycle of flavor memory solidification, intestinal health improvement, and physiological comfort feedback in animals during continuous feeding. This is reflected in a significant increase in the preference index in the fourth week compared to the first week. In contrast, Comparative Example 1, due to the lack of sustained richness from the use of monosodium glutamate, experienced adaptive attenuation; Comparative Example 2, due to the lack of umami synergy from vanillic acid, resulted in weakened flavor perception; Comparative Example 3, due to the absence of a core richness agent, could not form receptor sensitization; and Comparative Example 4, due to an imbalance in amino acid ratios causing fragmented flavor layers, all fell into the predicament of single stimulus-rapid adaptation-preference fading. Therefore, their preference indices showed a decreasing or flat trend over time, failing to achieve the sustained feeding enhancement effect of the embodiment.

[0071] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A feed additive having a phagostimulatory effect, characterized in that, The raw materials include the following components by weight: amino acid attractant 25-45 parts, plant extract 5-12 parts, flavor nucleotide 2-6 parts, organic acid acidifier 10-18 parts, carrier 30-50 parts; The amino acid attractant is a mixture of 4-hydroxy-3-methoxybenzoyl glutamic acid, glycine, betaine, alanine and taurine, and the ratio of each component by weight is as follows: 4-hydroxy-3-methoxybenzoyl glutamic acid 2-5 parts, glycine 1-3 parts, betaine 1-4 parts, alanine 1-3 parts, and taurine 1-2 parts; The chemical structure of the 4-hydroxy-3-methoxybenzoyl glutamic acid is: .

2. The feed additive having a phagostimulatory effect according to claim 1, characterized by, The plant extract is a mixture of one or more of oregano oil, thymol, cinnamaldehyde and allicin; The flavor nucleotide is a mixture of one or both of 5'-inosinic acid disodium and 5'-guanylic acid disodium.

3. The feed additive having a phagostimulatory effect according to claim 1, characterized by, The organic acid acidifier is a mixture of one or more of anhydrous citric acid, fumaric acid, malic acid and lactic acid.

4. The feed additive having a phagostimulatory effect according to claim 1, characterized by, The carrier is a mixture of one or more of fumed silica, defatted rice bran, medical stone powder and zeolite powder.

5. A method for producing the feed additive having a phagostimulatory effect according to any one of claims 1 to 4, characterized by, The method comprises the following steps: In the first step, the plant extract is mixed with 1 / 2 mass fraction of the carrier to form a premix powder; In the second step, the 4-hydroxy-3-methoxybenzoyl glutamic acid, glycine, betaine, alanine and taurine are put into a V-type mixer and mixed for 5-10 minutes to obtain the amino acid attractant; In the third step, the amino acid attractant, flavor nucleotide and premix powder are put into a ribbon blender and mixed for 3-5 minutes to obtain an intermediate premix; In the fourth step, the remaining 1 / 2 mass fraction of the carrier and the organic acid acidifier are added to the ribbon blender, and the mixture is continuously stirred for 10-15 minutes, with the discharge temperature controlled to be no more than 45°C, to obtain the feed additive with a feeding effect.

6. The method of producing a feed additive having a phagostimulatory effect according to claim 5, characterized by, The particle size of the organic acid acidifier is 60-80 mesh.

7. The method of claim 5, wherein the feed additive having a phagostimulatory effect is prepared by adding the phagostimulant to the feed. The first and second steps are performed in a nitrogen atmosphere.

8. The method of claim 5, wherein the feed additive having a phagostimulatory effect is prepared by adding the phagostimulant to the feed. The rotation speed of the V-type mixer in the second step is set to 40 revolutions per minute.

9. The method of claim 5, wherein the feed additive having a phagostimulatory effect is prepared by adding the phagostimulant to the feed. The mixing time in the third step is 4 minutes.

10. The method of producing a feed additive having a phagostimulatory effect according to claim 5, characterized by, The discharge temperature in the fourth step is controlled to be 35-40°C.

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