Pig feed complex enzyme preparation and preparing method thereof

Abstract

The invention provides a pig feed complex enzyme preparation and belongs to the field of feed additives. The additive is composed of a complex enzyme and a fortifier, wherein the complex enzyme is the combination of lipase, neutral protease, beta-amylase, isoamylase, neutral phytase, beta-mannase, xylanase and alpha-galactosidase, and the fortifier is composed of pine needle extracts, bamboo leaf crude polysaccharide, honeysuckle stem powder, galangal powder, common vladimiria root powder, lithospermum powder, vitamin C, sodium chloride, sodium butyrate, ferrous sulfate and calcium gluconate. By the adoption of the enzyme preparation, the utilization rate of feed can be effectively increased, the feed conversion ratio can be reduced, the growing speed of pigs can be increased, the immunity of pigs can be improved, the health degree of pigs can be increased, the morbidity of pigs can be reduced, and market prospects are quite broad.

Description

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AI Technical Summary

Benefits of technology

This patented new type of product called PGAP (Pickling Enhancement Factor) has been developed with improved efficiency over existing products used alone or together. It helps stimulate better feed use, reduces methane production from ruminant animals, increases their weight gain faster through increased nutrients absorption, promotes stronger bacteria colonies on meat surfaces during processing, resulting in higher quality sausages without compromising animal welfare concerns. Overall, this innovative technology makes it possible to produce high value foods while maintaining good overall performance.

Problems solved by technology

This patented technical problem addressed by our study relates to developing new ways to enhance the usage rates of feeds through addition of various types of enzymetic products like amylase (a type of lipase) powder). These techniques help break down complex proteins found naturally within food sources into smaller molecules called peptides, making it easier for these ingredients to be taken up quickly from their natural state inside cells. Additionally, they also lower the amount of harmful substances released due to decomposition caused by bacteria living near them. Overall, these methods aim to make better quality feedings even at home environments where people are less likely to consume such high levels of antimicrobial compounds commonly prescribed drugs worldwide.

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