Eggshell quality improver

Abstract

The invention discloses an eggshell quality improver and belongs to the field of feed additives. The eggshell quality improver comprises the following components in parts by weight: 1-10 parts of motherwort crush materiel, 1-10 parts of licorice crush materiel, 1-10 parts of white paeony root crush materiel, 1-10 parts of sophora flavescens crush materiel and 1-10 parts of balloon-flower crush materiel. Another eggshell quality improver comprises the following components in parts by weight: 1-10 parts of motherwort extractive, 1-10 parts of licorice extractive, 1-10 parts of white paeony rootextractive, 1-10 parts of sophora flavescens extractive and 1-10 parts of balloon-flower extractive. The eggshell quality improver can be used for obviously improving the immunity and disease resistance of laying hens, delaying the aging of reproductive systems, preventing infection, improving the color and the quality of eggshells and prolonging the storage time of commodity eggs and does not have any antibiotics, chemicals and residues. The eggshell quality improver can be used for a long time, has no drug resistance, has high safety and efficiency, and can replace eggshell red, shell red elements, and other products.

Description

technical field [0001] The invention belongs to the field of feed additives and relates to an eggshell quality improver. Background technique [0002] With the rapid development of intensive and large-scale poultry farming, the economic loss caused by poor eggshell quality is particularly prominent. The egg breakage rate of general professional farmers is 2.0-4.5%, and some chicken farms in my country are as high as about 10.0%. The loss rate is about 6.0 to 10.0%. The economic loss caused by eggshell quality problems in my country is as high as more than 500 million yuan every year. In addition, in the consumption of eggs, the choice of eggshell color has attracted more and more attention from consumers. In a large part of China, perhaps due to the influence of traditional customs, consumers often prefer red (brown) shell eggs with bright colors, so the color of eggshells affects the sales of eggs. [0003] The quality and color of eggshells are related to genetics, age,...

AI Technical Summary

Problems solved by technology

When chickens suffer from these diseases, the virus will invade the epithelium of the intestinal mucosa, causing bleeding or necrosis of the intestinal mucosa, which directly affects the absorption of calcium and nutrients; at the same time, the virus invades the oviduct mucosa, especially the uterus, causing inflammatory edema and congestion of the uterine mucosa , affecting the formation of eggshells and reducing the quality of eggshells

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