Compound Chinese herbal feed and its preparation method

Abstract

The application provides a compound Chinese herbal medicine feed and a preparation method thereof, which comprises a basic feed and a Chinese herbal medicine component, and the mass ratio of the basic feed and the Chinese herbal medicine component is 7:3. The compound Chinese herbal medicine feed is obtained by compounding the basic feed and the Chinese herbal medicine component in combination with traditional Chinese medicine theory and modern animal nutrition concept, can directionally reshape the types and abundance of beneficial bacteria, can regulate the function of chicken intestinal flora, and is rich in beneficial bacteria of the lactic acid bacteria genus, the Brevibacterium genus and the Enterococcus genus.

Description

Technical Field

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

[0002] With the large-scale and intensive development of livestock and poultry farming, chicken farming, as the most important segment of poultry production in my country, has seen increasing attention paid to its health management and feed nutrition. Especially against the backdrop of the comprehensive implementation of the "antibiotic-free farming" policy, the traditional model of relying on antibiotics to control disease and promote growth faces severe challenges. The overuse of antibiotics not only leads to the widespread transmission of drug-resistant strains in poultry, but also causes serious problems such as immunosuppression in animals, intestinal flora imbalance, increased drug resistance, and excessive drug residues in meat and egg products, ultimately endangering human health and food safety.

[0003] As a poultry breed with relatively fragile gastrointestinal function, chickens' growth, development, and health are highly dependent on the integrity and stability of their gut microbiota. Traditionally, broad-spectrum antibiotics are added to feed to reduce diarrhea in chickens. However, long-term use of antibiotics has been proven to significantly suppress beneficial gut bacteria, disrupt the microecological balance, and even trigger bacterial migration and secondary infections. Summary of the Invention

[0004] The technical problem to be solved by this invention is how to enrich the beneficial bacteria in the gut.

[0005] The present invention solves the above-mentioned technical problems through the following technical means:

[0006] The first aspect of this invention provides a compound herbal feed, comprising a basic feed and herbal components, wherein the mass ratio of the basic feed to the herbal components is 7:3; the basic feed comprises, by weight, 55-65 parts corn, 20-30 parts soybean meal, 5-15 parts wheat bran, and 1-2 parts salt; the herbal components comprise 10.8-13.2 parts jujube, 9.9-12.1 parts Atractylodes macrocephala, 9-11 parts dandelion, 12.8-17.2 parts Astragalus membranaceus, 8.5-11.5 parts Codonopsis pilosula, 7.2-10.8 parts hawthorn, 5.6-8.4 parts pine needles, 4.8-7.2 parts purslane, 4-6 parts Poria cocos, 7.5-12.5 parts seaweed powder, and 3.8-6.3 parts licorice.

[0007] Beneficial effects: This invention combines traditional Chinese medicine theory with modern animal nutrition concepts to create a compound Chinese herbal medicine feed by compounding basic feed with Chinese herbal medicine components. It can directionally reshape the types and abundance of beneficial bacteria, regulate the function of chicken intestinal flora, and enrich beneficial bacteria of the genera Lactobacillus, Brevibacterium, and Enterococcus.

[0008] Preferably, the herbal ingredients include 12 parts of jujube seed, 11 parts of Atractylodes macrocephala, 10 parts of dandelion, 15 parts of Astragalus membranaceus, 10 parts of Codonopsis pilosula, 9 parts of hawthorn, 7 parts of pine needle, 6 parts of purslane, 5 parts of Poria cocos, 10 parts of seaweed powder, and 5 parts of licorice.

[0009] Preferably, the basic feed consists of 60 parts corn, 25 parts soybean meal, 10 parts wheat bran and 2 parts salt.

[0010] A second aspect of this invention provides a method for preparing the above-mentioned compound herbal feed, comprising the following steps: S1. After drying corn, soybean meal and wheat bran, crush, sieve and mix them, then add salt to obtain basic feed. S2. The herbal ingredients are dried, pulverized, sieved and mixed to obtain fine powder of herbal medicine; S3. Mix the basic feed and the fine powder of traditional Chinese medicine at a mass ratio of 7:3 to obtain a mixture, add corn starch binder and air dry to obtain compound traditional Chinese medicine feed.

[0011] Preferably, in S1, the drying temperature is 50~60℃, and the corn, soybean meal and wheat bran are dried to a moisture content of 12%.

[0012] Preferably, in S1, corn and soybean meal pass through a 16-mesh sieve, and wheat bran passes through a 20-mesh sieve.

[0013] Preferably, in step S2, the drying temperature is 40-50°C, and the herbal ingredients are dried to a moisture content of 8%.

[0014] Preferably, in S2, the herbal medicine components pass through a 200-mesh sieve.

[0015] Preferably, in S3, the product is air-dried until the moisture content is below 10%.

[0016] Preferably, in S3, the mass of the corn flour binder is 8% of the mixture, and the corn flour binder is a feed-grade gelatinized corn starch binder.

[0017] Compared with existing technologies, the beneficial effects are as follows: 1. This invention uses jujube seed, atractylodes macrocephala, and dandelion as the principal herbs to promote intestinal peristalsis, regulate intestinal flora, and promote the production of beneficial bacteria; strengthen the spleen and protect the intestines, repair intestinal mucosal swelling; effectively relieve inflammatory response and inhibit the growth of pathogenic bacteria in the intestines.

[0018] 2. This invention uses Astragalus membranaceus and Codonopsis pilosula as auxiliary herbs to enhance the ability of macrophages to clear pathogens, reduce the incidence of disease and the occurrence of avian influenza; improve lipid metabolism, repair the intestinal mucosa, and reduce intestinal stress damage.

[0019] 3. This invention uses hawthorn, pine needles, purslane, and poria as adjuvants to promote intestinal peristalsis, digest food stagnation, stabilize the intestinal acid-base environment, inhibit the production of harmful bacteria, reduce inflammation, strengthen the intestines, and reduce stress-induced diarrhea.

[0020] 4. This invention uses seaweed powder and licorice as adjuvants to maintain the intestinal environment and osmotic pressure, stabilize the intestinal flora, repair the intestinal barrier, and enhance immune function.

[0021] 5. This invention combines traditional Chinese medicine theory with modern animal nutrition concepts. It uses eleven representative medicinal and edible herbs to obtain a scientifically formulated, targeted, and easy-to-use compound herbal feed. The aim is to build a complex nutrition system with multiple functions such as immune regulation, antibacterial and anti-inflammatory effects, promoting digestion and absorption, and regulating intestinal microecology, providing a practical and feasible technical support for the healthy breeding of poultry in my country.

[0022] 6. This invention adds traditional Chinese medicine components to the basic feed. The combination of jujube seed, atractylodes macrocephala, and dandelion in these components enriches beneficial bacteria such as Lactobacillus and Brachybacterium. These beneficial bacteria can secrete large amounts of amylase, protease, and lipase, decomposing anti-nutritional factors and aiding in mineral digestion and absorption. Simultaneously, the increased abundance of Lactobacillus enhances carbohydrate utilization, leading to faster weight gain in broilers. It also stabilizes intestinal pH; the Brachybacterium stabilizes the cecal pH, creating an acidic environment that hinders the growth of pathogenic bacteria such as Escherichia coli. Furthermore, it enhances the chicken's immune function and overall antioxidant and anti-stress responses; increases serum SOD levels and decreases IL-6 and malondialdehyde levels; and promotes an increase in the thymus, spleen, and bursa of Fabricius index, resulting in stronger resistance. Attached Figure Description

[0023] Figure 1 This is a graph showing the serum immunoglobulin content of the experimental group and the control group in Experiment Example 1 of this invention; Figure 2 This is a graph showing the malondialdehyde (MDA) content in the serum of the experimental group and the control group in Experiment Example 1 of this invention. Figure 3 This is a graph showing the whiteness values ​​of chicken breast meat in the experimental group and the control group in Experiment Example 1 of this invention; Figure 4 This is a graph showing the whiteness values ​​of chicken leg meat in the experimental group and the control group in Experiment Example 1 of this invention; Figure 5 This is a graph showing the cooking loss rate of the experimental group and the control group in Experiment Example 1 of this invention; Figure 6 This is a graph showing the drip loss rate of the experimental group and the control group in Experiment Example 1 of this invention; Figure 7 This is a maximum shear force diagram of the experimental group and the control group in Experiment Example 1 of this invention; Figure 8This is a pH value diagram of the experimental group and the control group in Experiment Example 1 of this invention; Figure 9 This is an α-diversity analysis diagram of the experimental group and the control group in Experiment Example 1 of this invention; Figure 10 This is a non-metric multidimensional scaling analysis diagram of the experimental group and the control group in Experiment Example 1 of this invention; Figure 11 This is the Student's t-test plot of the experimental group and the control group in Experiment Example 1 of this invention; Figure 12 This is the LefSe analysis chart of the experimental group and the control group in Experiment Example 1 of this invention; Figure 13 This is a functional diagram of the Circos protein in the experimental group and the control group in Experiment Example 1 of this invention; Figure 14 This is a Circos metabolic function diagram of the experimental group and the control group in Experiment Example 1 of this invention; Figure 15 This is a Niche analysis chart of the experimental group and the control group in Experiment Example 1 of this invention; Figure 16 This is an NCM analysis diagram of the experimental group and the control group in Experiment Example 1 of this invention; Figure 17 This is the NST analysis chart of the experimental group and the control group in Experiment Example 1 of this invention; Figure 18 This is a thymus index graph of the experimental group and the control group in Experiment Example 2 of this invention; Figure 19 This is a graph showing the spleen index of the experimental group and the control group in Experiment Example 2 of this invention; Figure 20 This is a graph showing the bursa of Fabricius index of the experimental group and the control group in Experiment Example 2 of this invention; Figure 21 This is a graph showing the content of some bacterial genera in the intestinal flora of the experimental group and the control group in Experiment Example 2 of this invention. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, 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.

[0025] Unless otherwise specified, all test materials and reagents used in the following examples are commercially available.

[0026] Unless otherwise specified in the embodiments, the techniques or conditions described in the literature in this field or in accordance with the product manual may be followed.

[0027] Example 1 This embodiment provides a method for preparing compound herbal feed, as detailed below: The compound herbal feed consists of a basic feed and herbal components. The basic feed is detailed in Table 1, and the herbal components are detailed in Table 2.

[0028] Table 1 Basic Feed

[0029] Table 2 Components of Traditional Chinese Medicine

[0030] The preparation of compound herbal feed is as follows: Clean and remove impurities from corn, bran, and soybean meal, and dry them at 55℃ to a moisture content of 12%. Then, put the corn, bran, and soybean meal into a grinder and grind them. Pass the corn and soybean meal through a 16-mesh sieve and the bran through a 20-mesh sieve. Mix them well and add salt to obtain the basic feed. Put the feed into a bag, dry and seal it.

[0031] The following ingredients were removed from the powder: jujube, atractylodes macrocephala, dandelion, codonopsis pilosula, astragalus membranaceus, hawthorn, pine needles, purslane, poria cocos, and seaweed. Impurities such as mold, insects, and sand were removed. The powder was then dried at 45°C until the moisture content was reduced to 8%. Afterward, it was pulverized using an ultra-micro pulverizer, passed through a 200-mesh sieve, and mixed thoroughly to produce a fine powder of traditional Chinese medicine. This powder was then placed in bags, dried, and sealed. The basic feed and the traditional Chinese medicine components are mixed at a mass ratio of 7:3 to obtain a mixture. 8% of the mass of feed-grade gelatinized corn starch binder is added to the mixture and it is air-dried until the moisture content is below 10%. Then it is put into a granulator to make granules, thus obtaining the compound traditional Chinese medicine feed.

[0032] Example 2 This embodiment provides a method for preparing compound herbal feed. The difference between this embodiment and embodiment 1 is that the herbal components are detailed in Table 3.

[0033] Table 3 Components of Traditional Chinese Medicine

[0034] Example 3 This embodiment provides a method for preparing compound herbal feed. The difference between this embodiment and embodiment 1 is that the herbal components are shown in Table 4.

[0035] Table 4 Components of Traditional Chinese Medicine

[0036] Comparative Example 1 This comparative example provides a basic feed, specifically the basic feed prepared in Example 1.

[0037] Experimental Example 1 The feeds prepared in Example 1 and Comparative Example 1 were experimentally verified, as follows: 1. Experimental animals: 100 healthy chickens of similar weight from the same batch were selected, with 50 chickens per group.

[0038] 2. Experimental Groups: Control (CK) group: 50 chickens were fed with the basal feed prepared in Comparative Example 1.

[0039] Experimental (T) group: 50 chickens were fed with the compound Chinese herbal feed prepared in Example 1.

[0040] 3. Experimental Procedure: Chickens in all groups were raised under identical environmental conditions, with consistent temperature, humidity, and lighting in the chicken coop. They had free access to feed and water and were vaccinated according to a standard immunization schedule. The experiment lasted for 6 weeks, with weight measurements and feed intake recorded weekly. On day 42, fresh chicken feces from different groups were collected for intestinal flora analysis. At the end of the experiment, three chickens from each group were slaughtered, and fresh blood was collected for serum biochemical analysis and meat quality testing.

[0041] 4. Gut Microbiota: High-throughput sequencing was performed on the chicken gut microbiota to investigate the effects of compound herbal feed on the chicken gut microbiota; the impact on the abundance and diversity of the chicken gut microbiota was analyzed, and the corresponding species information and species-based abundance dispersion were studied; the impact on the composition and structure of the chicken gut microbiota was analyzed, and the differences in the types and abundance of beneficial microorganisms were compared. Fresh feces (0.2g-0.5g) were collected from each group and stored in cryovials in triplicate. The samples were sent to Shanghai Paisenuo Biotechnology Co., Ltd. for PCR amplification, high-throughput sequencing, and microbial diversity analysis.

[0042] 5. Serum biochemical index detection Serum biochemical indicators are important physicochemical indicators for evaluating an organism's condition. They effectively reflect an animal's physiological status, welfare conditions, and health status. A complete blood count (CBC) can be used to assess an animal's health status. The indicators measured include immunoglobulin M (Ig-M), immunoglobulin A (Ig-A), immunoglobulin G (Ig-G), and malondialdehyde (MDA), all detected using reagent kits. Fresh chicken blood is collected in a blood collection tube and allowed to stand for 2 hours. The sample is then centrifuged at 3000 rpm for 20 minutes at 4°C. The supernatant is collected and stored at -80°C for later use.

[0043] 6. Testing of meat quality and other aspects (1) Meat color: Within 2 hours after slaughter, take one piece of pectoral muscle and one piece of leg muscle, trim them, and use a portable colorimeter to test them. The whiteness value is calculated using the following formula: W=100-SQRT

[0044] In the formula: W represents the whiteness value; SQRT represents the square root; L Indicates brightness value; a Indicates redness value; b The value represents the yellowness value.

[0045] (2) pH value: After slaughter, weigh an appropriate amount of homogenized sample and add 10 times the mass of 0.1mol / L potassium chloride solution. The pH meter is calibrated at two points using pH=4 and pH=6.88. The portable pH meter is used 45 min and 24 h after slaughter.

[0046] (3) Cooking loss rate: The cooking loss rate is the ratio of the change in mass of the sample after heat treatment. After slaughter, weigh an appropriate amount of leg muscle, record the mass of the sample before heating as W1 and the mass of the sample after heating as W2, and calculate the following formula: Cooking loss rate (%) =

[0047] (4) Drip loss rate: Referring to the determination of hydrated water content (WHC), after slaughter, weigh an appropriate amount of chicken breast, wrap it in filter paper and place it in a centrifuge tube. Record the sample mass before centrifugation as W3. Centrifuge the sample at 4℃ at 6000 r / min for 15 min. Discard the filter paper containing centrifuged water and measure the mass of the remaining sample, which is recorded as W4. The calculation formula is as follows: Drip loss rate (%) =

[0048] (5) Shear force: After slaughter, cut chicken breasts of the same size and thickness from the same part, steam them in an 85℃ water bath for 20 minutes and cool them to room temperature. Use filter paper to absorb the surface moisture and use a cutting knife to cut the chicken breasts into 2.0cm cylinders for later use. Turn on the texture analyzer to initialize and set the parameters. Place the sample on the cutting table to measure the shear force.

[0049] 7. Experimental Results (1) Serum biochemical indicators The experimental group and the control group each had three parallel groups, which was statistically significant. Immunoglobulins play a key role in humoral immunity in chickens. According to Figure 1 It can be seen that, compared with the control group, the experimental group can significantly increase the levels of immunoglobulin A (IgA) and immunoglobulin M (IgM) in serum (p≤0.001).

[0050] In broiler or layer chicken farming, various stressors such as high temperature, transportation, and disease can trigger oxidative stress. According to... Figure 2 It can be seen that, compared with the control group, the experimental group can also regulate the expression of related antioxidant genes and enhance the activity of antioxidant enzymes, effectively improving the body's antioxidant defense system. The enhancement of this system then inhibits the lipid peroxidation process, and the serum malondialdehyde (MDA) level is significantly reduced (p≤0.05).

[0051] (2) Testing of meat quality and other aspects Meat color testing is an important indicator of meat quality and safety. Specific data are shown in Table 5. Figure 3 , Figure 4 As shown.

[0052] According to Table 5, Figure 3-4 It can be seen that, compared with the control group, L in the experimental group W significantly improved and met the standards (chicken breast p≤0.01, chicken thigh p≤0.05), a The differences were small. This indicates that the experimental group produced brighter and whiter chicken meat, which significantly improved the slaughter quality and antioxidant status of the chicken meat, and may also potentially enhance the water-holding capacity of the chicken meat, resulting in whiter and more tender meat.

[0053] Table 5 Chicken meat color L in different groups a b W value

[0054] In the table, a This represents the redness value, where - indicates green; b The value represents the yellowness value, where - represents blue.

[0055] Cooking loss rate reflects the water-holding capacity of meat; drip loss rate reflects the water-retaining capacity of protein as water is removed by gravity. According to... Figure 5 , Figure 6 It can be seen that, compared with the control group, the steaming loss rate and drip loss rate of the experimental group both showed a decreasing trend, indicating that the water holding capacity of the experimental group was better than that of the control group (p≤0.05), the water retention of the chicken was stronger, the muscle degradation rate after slaughter was slower, and the integrity was better maintained.

[0056] Shear force indicates the tightness of muscle fibers and the degree of protein cross-linking. According to... Figure 7It can be seen that the shear force in the experimental group was higher than that in the control group (p≤0.05), indicating that the chicken meat in the experimental group was firmer, the muscle fibers were more compact, and the degree of protein cross-linking was higher, making it less prone to falling apart at high temperatures. This also indicates that the chicken's moisture was better locked within the fibers, resulting in a higher juice yield after cooking and a firmer texture.

[0057] according to Figure 8 It can be seen that, comparing samples at different times and using the same indicators, both the control group and the experimental group showed a decreasing trend in pH, but the pH decreasing trend in the experimental group was slightly less than that in the control group (control group p≤0.001, experimental group p≤0.05), which is due to factors such as the accumulation of metabolic products in chickens and CO2 dissolution. Comparing different samples at the same time, the control group had a higher pH value than the experimental group, indicating that the experimental group was more acidic. This suggests that the experimental group accelerated acid production metabolism, thereby inhibiting the production of putrefactive and pathogenic bacteria in the intestinal flora.

[0058] (3) Intestinal flora according to Figure 9 The results showed that the Simpson, Pielou-e, and Shannon indices of the gut microbiota in the experimental (T) group were significantly higher than those in the control (CK) group (P≤0.05), indicating higher species evenness and more stable overall microbiota diversity. The ps_quadratic_ent of the gut microbiota in the T group was significantly higher than that in the CK group (P≤0.001), indicating that the experimental group could screen out a few dominant bacteria, squeezing out the living space of other microbiota. There was no significant difference in Chao1 and Observed_species between the experimental and control groups (P>0.05).

[0059] according to Figure 10 It can be seen that both the experimental (T) group and the control (CK) group showed obvious clustering trends. The dominant bacterial groups in the experimental group were highly enriched, with a significant increase in the abundance of Lactobacillus. At the same time, the abundance of Brachybacterium and Enterococcus was also significantly enriched. In contrast, the abundance of Brachybacterium and Enterococcus in the control group was extremely low.

[0060] according to Figure 9 and Figure 10 It can be seen that both α and β diversity significantly showed that the experimental group enhanced the beneficial bacteria in the gut microbiota and squeezed out the living space of harmful and other microorganisms.

[0061] according to Figure 11It was found that the experimental (T) group significantly upregulated the bacterial flora of Brachybacterium, Lactobacillus, and Enterococcus (P<0.05), while the control (CK) group significantly upregulated the bacterial flora of Gram-negative bacilli (Escherichia Shigella) and Enterococcus (P<0.001).

[0062] according to Figure 12 It can be seen that, according to Figure 12 It can be seen that, at the phylum level, Firmicutes and Actinobacteria were the core significantly enriched phyla in the experimental (T) group; at the order level, Lactobacilliales was the core significantly enriched phylum; and at the genus level, Breobranchs, Lactobacillus, and Enterococcus were the core significantly enriched genera. In the control (CK) group, Bacteroidetes, Clostridium, etc., were the core enriched phyla, orders, and genera.

[0063] Figure 11 and 12 All studies showed that compound herbal feeds can enrich dominant bacterial groups, such as Lactobacillus, while inhibiting inferior bacterial groups such as Bacteroides.

[0064] according to Figure 13 It can be seen that the experimental (T) group mainly has functions related to organic acid metabolism and stress tolerance, which can enhance the survival environment of beneficial bacteria and inhibit the survival environment of other bacterial groups; while the control (CK) group mainly has functions related to sugar degradation and amino acid synthesis, which are suitable for the survival environment of basic bacterial groups, such as Bacteroides.

[0065] according to Figure 14 It can be seen that the experimental (T) group was enriched in anaerobic fermentation and organic acid synthesis pathways, which are conducive to the survival conditions of bacteria such as Lactobacillus; the control (CK) group was enriched in pathways such as secondary metabolism of natural products. The experimental (T) group showed that it could directionally reshape the species and abundance of the bacterial community.

[0066] according to Figure 15 It can be seen that neutral species accounted for 89.01%, making them the core dominant species, while specialized species accounted for 1.87%. The low abundance of specialized species was the core difference between the experimental and control groups in the screening. Figure 16 This indicates a strong ability to diffuse among bacterial communities, making it an important indicator for screening differences in bacterial community structure. According to... Figure 17 It can be seen that the median NST of the experimental (T) group and the control (CK) group is around 0.30, which is lower than 0.5, indicating that the screening of bacterial communities in the experimental and control groups is deterministic and that random diffusion and other factors have little impact on them.

[0067] according to Figure 15-17 The analysis results all showed that the experimental group had strong tolerance to oxidative stress, which altered the intestinal environment of the chickens, resulting in a large accumulation of beneficial bacteria.

[0068] Experiment Example 2 The feeds prepared in Examples 1-3 and Comparative Example 1 were experimentally verified, as follows: 1. Experimental animals: 40 healthy chickens of similar weight from the same batch were selected, with 10 chickens per group.

[0069] 2. Experimental Groups: Control group: 10 chickens were fed with the basal feed prepared in Comparative Example 1.

[0070] Experimental Group 1: Ten chickens were fed with the compound herbal feed prepared in Example 2.

[0071] Experimental Group 2: Ten chickens were fed with the compound herbal feed prepared in Example 1.

[0072] Experimental Group 3: Ten chickens were fed with the compound herbal feed prepared in Example 3.

[0073] 3. Experimental Procedure: Chickens in each group were raised under identical environmental conditions, with consistent temperature, humidity, and lighting in the chicken coop. They had free access to feed and water and were vaccinated according to the standard immunization schedule. The experiment lasted for 6 weeks, with weight measurements and feed intake recorded weekly. On day 42, three chickens from each group were slaughtered, and their spleen, thymus, and bursa of Fabricius were removed sequentially. Their weights were then calculated, and the percentage of each organ removed was recorded.

[0074] Organ Index = .

[0075] 4. Experimental Results (1) Thymus index The thymus is an important indicator of T lymphocyte differentiation and maturation in chickens; a higher thymus index indicates stronger cellular immune potential and greater disease resistance. According to... Figure 18 As shown, compared with the control group, the thymus index of the experimental groups was increased in all experimental groups, with the highest thymus index in experimental group 3, which was significantly increased (P≤0.001).

[0076] (2) Spleen index The spleen is a major peripheral immune organ in chickens, participating not only in humoral and cellular immunity but also serving as the site of immune responses by T and B lymphocytes. The spleen index reflects the developmental level of peripheral immune organs; a higher spleen index indicates a stronger overall immune response capacity. According to... Figure 19As shown, compared with the control group, the spleen index of the experimental groups was increased in all experimental groups, and the spleen index of experimental group 2 was significantly increased (P≤0.001).

[0077] (3) Bursa of Fabricius index The bursa of Fabricius is a central immune organ unique to birds, primarily responsible for humoral immunity. The bursa of Fabricius index directly reflects the developmental level of humoral immunity in chickens. A higher bursa of Fabricius index indicates stronger antibody production and better defense capabilities. Figure 20 As shown, the bursa of Fabricius index was increased in all experimental groups compared with the control group, with the experimental group II showing the largest increase (P≤0.001).

[0078] (4) Intestinal flora Jujube, Atractylodes macrocephala, and dandelion, as single medicinal herbs, can regulate different intestinal flora, optimize the intestinal microenvironment, and inhibit harmful bacteria. According to... Figure 21 As shown, the experimental group used jujube, atractylodes macrocephala, and dandelion as the principal herbs in synergy. In terms of the intestinal microenvironment, this was conducive to the continuous colonization of beneficial bacteria; in terms of the enrichment of intestinal flora, it could nourish lactobacilli, bifidobacteria, brevebacteria, and pseudomonas; and in terms of intestinal metabolism, it could significantly reduce the competitiveness of harmful bacteria such as Escherichia coli and Shigella, and beneficial bacteria formed the dominant flora.

[0079] Comprehensive analysis showed that the immune effects of the experimental group were significantly higher than those of the control group, indicating that the combination of Chinese herbal medicine ingredients such as jujube seed, atractylodes macrocephala, and dandelion enriched beneficial bacteria such as lactobacillus and short-lived bacilli. These beneficial bacteria can secrete large amounts of amylase, protease, and lipase, breaking down anti-nutritional factors and aiding in mineral digestion and absorption. Simultaneously, the increased abundance of lactobacillus enhances carbohydrate utilization, leading to faster weight gain in broilers. Furthermore, it stabilizes intestinal pH, with short-lived bacilli maintaining a stable, acidic cecal pH, making it difficult for pathogenic bacteria such as Escherichia coli to proliferate. It also enhances the chicken's immune function and overall antioxidant and anti-stress responses; increases serum SOD levels and decreases IL-6 and malondialdehyde levels; and promotes an increase in the thymus, spleen, and bursa of Fabricius indices, resulting in stronger resistance.

[0080] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A compound traditional Chinese medicine feed, characterized in that, The product comprises a basic feed and traditional Chinese medicine components, with a mass ratio of 7:

3. By weight, the basic feed consists of 55-65 parts corn, 20-30 parts soybean meal, 5-15 parts wheat bran, and 1-2 parts salt. The traditional Chinese medicine components consist of 10.8-13.2 parts jujube, 9.9-12.1 parts Atractylodes macrocephala, 9-11 parts dandelion, 12.8-17.2 parts Astragalus membranaceus, 8.5-11.5 parts Codonopsis pilosula, 7.2-10.8 parts hawthorn, 5.6-8.4 parts pine needles, 4.8-7.2 parts purslane, 4-6 parts Poria cocos, 7.5-12.5 parts seaweed powder, and 3.8-6.3 parts licorice.

2. The compound herbal feed according to claim 1, characterized in that, The herbal ingredients include 12 parts of jujube seed, 11 parts of atractylodes macrocephala, 10 parts of dandelion, 15 parts of astragalus membranaceus, 10 parts of codonopsis pilosula, 9 parts of hawthorn, 7 parts of pine needle, 6 parts of purslane, 5 parts of poria cocos, 10 parts of seaweed powder, and 5 parts of licorice.

3. The compound herbal feed according to claim 1, characterized in that, The basic feed consists of 60 parts corn, 25 parts soybean meal, 10 parts wheat bran, and 2 parts salt.

4. A method for preparing a compound herbal feed as described in any one of claims 1-3, characterized in that, Includes the following steps: S1. After drying corn, soybean meal and wheat bran, crush, sieve and mix them, then add salt to obtain basic feed. S2. The herbal ingredients are dried, pulverized, sieved and mixed to obtain fine powder of herbal medicine; S3. Mix the basic feed and the fine powder of traditional Chinese medicine at a mass ratio of 7:3 to obtain a mixture, add corn flour binder and air dry to obtain compound traditional Chinese medicine feed.

5. The method for preparing compound herbal feed according to claim 4, characterized in that, In S1, the drying temperature is 50~60℃, and the corn, soybean meal and bran are dried to a moisture content of 12%.

6. The method for preparing compound herbal feed according to claim 4, characterized in that, In S1, corn and soybean meal pass through a 16-mesh sieve, and wheat bran passes through a 20-mesh sieve.

7. The method for preparing compound herbal feed according to claim 4, characterized in that, In S2, the drying temperature is 40~50℃, and the herbal ingredients are dried to a moisture content of 8%.

8. The method for preparing compound herbal feed according to claim 4, characterized in that, In S2, the herbal medicine components pass through a 200-mesh sieve.

9. The method for preparing compound herbal feed according to claim 4, characterized in that, In S3, air dry until the moisture content is below 10%.

10. The method for preparing compound herbal feed according to claim 4, characterized in that, In S3, the mass of the corn flour binder is 8% of the mixture, and the corn flour binder is a feed-grade gelatinized corn starch binder.

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