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Feed additive and preparation method thereof

A feed additive and additive technology, applied in animal feed, animal feed, application, etc., can solve the problems of Tibetan incense pork quality and flavor degradation, and achieve the effects of reducing heavy metal ions, improving meat quality, and reducing emissions

Inactive Publication Date: 2014-05-14
ANHUI WUWEI COUNTY ZONGMING ANIMAL HUSBANDRY CULTURE
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, the mainland has introduced Tibetan-flavored pigs from Tibet, Qinghai, Gansu and Gannan Tibetan areas for domestication and breeding, and fed Tibetan-flavored pigs with compound feed and antibiotics and hormones, resulting in serious degradation of meat quality and flavor

Method used

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Embodiment Construction

[0027] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0028] A feed additive, the formulation of which is composed of the following components,

[0029] Ganoderma lucidum 5 kg; Aescin 5 kg; Fern 10 kg; Codonopsis 10 kg; Manshanxiang 10 kg; Sandalwood 10 kg.

[0030] The preparation steps of this feed additive are as follows:

[0031] Step ①: Weigh 5 kg of Ganoderma lucidum, 5 kg of Aescin, 10 kg of Juma, and 10 kg of Codonopsis, grind them into powder, and mix them evenly;

[0032] Step ②: Weigh 10 kg of Mangosteen incense, 10 kg of mulberry vine, 10 kg of ash tree, 10 kg of mugwort leaves, and 10 kg of tea leaves, grind them into powder, and mix them evenly;

[0033] Step ③: Weigh 10 kg a year and 10 kg monkey sandalwood, grind them into powder and mix them evenly;

[0034] Step ④: Mix the groun...

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Abstract

The invention discloses a feed additive and a preparation method thereof and belongs to the field of Chinese herbal medicines. The feed additive is characterized by comprising the following components: lucid ganoderma, gynostemma pentaphyllum, potentilla anserine, codonopsis pilosula, valerian officinalis, mulberry vine, Chinese ash leaves, folium artemisiae argyi, tea leaves, erigeron annuus(L.)pers, and fructus crataegi cuneatae. The method comprises the following steps: weighing the lucid ganoderma, the gynostemma pentaphyllum, the potentilla anserine and the codonopsis pilosula, grinding into powder, and uniformly mixing; weighing the valerian officinalis, the mulberry vine, the Chinese ash leaves, folium artemisiae argyi, and the tea leaves, grinding into powder, and uniformly mixing; weighing the erigeron annuus(L.)pers and the fructus crataegi cuneatae, grinding into powder, and uniformly mixing; uniformly mixing the ground powdery matters, adding a proper amount of water, fully stirring for about 10min until the mixture is thick, and airing. By using the feed additive and the preparation method thereof, the content of microelements of pork is high, the content of fat is low, and the pork is fresh and tender, soft, crisp, tasty, faint scent and attractive; the steps for preparing the feed additive are easy, and the production can be carried out in batches.

Description

technical field [0001] The invention relates to the technical field of Chinese herbal medicines, in particular to a feed additive and a preparation method thereof. Background technique [0002] Tibetan-flavored pig, also known as "ginseng pig" Juema pig, is the original lean-meat pig breed of the Tibetan nationality, which belongs to the wild herding category. It grows at an altitude of 3,000 to 4,000 meters and feeds on natural wild edible plants and fruits. The average weight of adult pigs is about 50 kg. Tibetan pigs are raised in the mountains and forests, and they often eat wild medicinal materials such as cordyceps, matsutake, ginseng, and fern. Therefore, not only the meat is of high quality, but even pig manure is purchased for Tibetan medicine. [0003] Tibetan pigs have very low fat content, thin skin, delicious meat and rich nutrition. There are "six best" in the quality of Tibetan pigs. That is, meat has the highest amino acid content, the highest trace elemen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16A23K1/18
Inventor 阮成所
Owner ANHUI WUWEI COUNTY ZONGMING ANIMAL HUSBANDRY CULTURE
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