Licking agent for preventing low-acidity alcohol positive milk of cow and preparation method thereof

Abstract

The invention discloses a licking agent for preventing low-acidity alcohol positive milk of a cow. The licking agent comprises the following raw materials in parts by mass: 12-18 parts of salt, 8-16 parts of magnesium oxide, 0-1 part of ammonium chloride, 20-30 parts of sodium citrate, 20-30 parts of sodium propionate, 18-26 parts of sodium hydrogen carbonate and 14-21 parts of sodium dihydrogen phosphate. A preparation method of the licking agent comprises the following steps: grinding, air-drying, weighing, mixing and packaging. A use method of the licking agent is characterized in that an licking agent feeding tank is arranged in a cow house, beside a fence of a playground or at the center of the playground, 300g-700g of licking agent is fed to each cow each day, the licking agent for 5-7 days is provided each time, and the licking agent is generally used in the whole year but is specifically used from the middle of the spring to the end of the autumn. The licking agent has the advantages of convenience in use, capabilities of inducing licking of cows and preventing pica, easiness in storage, long quality guarantee period, convenience in transportation and the like, and especially has a remarkable curative effect; the recovery rate is 83.0% after the simple low-acidity alcohol positive milk is treated by the licking agent for 7 days.

Description

technical field [0001] The invention relates to the field of animal feed additives, in particular to an additive for preventing and treating low-acidity alcohol-positive milk of cows and a preparation method thereof. Background technique [0002] Low-acidity alcohol-positive milk refers to milk with an acidity between 11 and 18°T, and the addition of 68% to 75% alcohol can produce fine flocculent clots. Milk that has just been expressed from the udder is low-acidity alcohol-positive milk when it is tested with a prescribed concentration of alcohol and shows an alcohol-positive reaction. Comparing the main components of low acid alcohol positive milk and normal milk, it can be found that the dry matter (11.80±0.795 vs11.00±0.301), crude protein (3.44±0.631 vs2.46±0.413), crude fat (3.18±0.222 vs2.79±0.098), each amino acid and non-fat solids were higher than normal milk, but the difference was not significant, the variation coefficients of its main components were greater th...

AI Technical Summary

Problems solved by technology

[0007] The traditional methods of treating low acid alcohol positive milk are oral and injection methods, cows are under stress (heat stress, cold stress, feed change stress, stress of sudden temperature change, transport stress, overstocking Overcrowding stress, excessive milking stress, long-term dark and humid cowshed stress, etc.) is one of the important reasons for the occurrence of low-acidity alcohol-positive milk, but most of the stress is unpredictable (such as sudden changes in weather, sudden snow or Sudden strong wind cooling) and unavoidable (summer heat stress), is a mass outbreak (such as heat stress, stress caused by a sudden change in temperature), and the treatment time after the onset is relatively long (7~10d), the loss is relatively Large, difficult to completely control in the short term

Prevention and early detection and treatment are the most important effective and economical means to prevent and treat low-acidity alcohol-positive milk, but daily oral and injectable drugs for prevention are neither realistic nor economical, nor are they highly targeted