A nutritional biscuit capable of quickly supplementing the physical fitness of farrowing sows and its production method

A production method and technology for sows, applied in animal feed, etc., can solve problems such as sows’ inability to eat feed normally, sows’ lack of energy, insufficient production capacity, etc., so as to be conducive to uterine contraction, high absorption and utilization of raw materials, and impossible The effect of less digestive residue

Active Publication Date: 2017-02-22
WUXI ZHENGDA POULTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some weak sows have weak uterine contractions, prolonged labor, dystocia, delayed labor, etc., which further lead to consequences such as stillbirth and weak piglets;
[0004] (2) Sows cannot eat feed normally during delivery
However, since the restriction of feeding will lead to problems such as lack of energy and insufficient production capacity of sows, it is very contradictory in the process of feeding management

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] The nutritional biscuit of this embodiment has the ability to quickly supplement the physical fitness of farrowing sows. The components and parts by weight of each component are: 60 parts of wheat flour, 5 parts of vegetable oil, 8 parts of brown sugar, 1 part of ginger, 8 parts of egg powder, 0.5 parts of iodized salt, 4 parts of meat powder, 1 part of edible essence, 0.5 parts of food attractant, 12 parts of natural plant extract powder of Codonopsis pilosula and Radix Astragali.

[0067] Wheat flour is the standard flour after processing common wheat, the parameters are 1.0% ash content, all pass through the No. 20 sieve, the remaining in the No. 30 sieve is less than or equal to 20.0%, the gluten quality by wet weight is 25.0%, sandy content is 0.01%, magnetic Metal matter 0.002g / kg, moisture content 8.2%, fatty acid value based on wet basis 65%;

[0068] Vegetable oil is edible vegetable oil made from peanuts and soybeans. The parameters are acid value, namely KOH ...

Embodiment 2

[0072] The nutritional biscuit of this embodiment has the ability to quickly supplement the physical fitness of farrowing sows. The components and parts by weight of each component are: 68 parts of wheat flour, 4 parts of vegetable oil, 6 parts of brown sugar, 2 parts of ginger, 9 parts of egg powder, 0.55 parts of iodized salt, 4.45 parts of meat powder, 1 part of edible essence, 0.3 parts of food attractant, 4.7 parts of natural plant extract powder of Codonopsis pilosula and Radix Astragali.

[0073] Wheat flour is the standard flour after processing common wheat, the parameters are 0.98% ash, all pass through the No. 20 sieve, and the remaining in the No. 30 sieve is less than or equal to 20.0%, the gluten quality by wet weight is 24.9%, the sandy content is 0.016%, magnetic Metal matter 0.001g / kg, moisture 8.2%, fatty acid value based on wet basis 75.2%;

[0074] Vegetable oil is edible vegetable oil made from peanuts and soybeans. The parameters are acid value, namely KO...

Embodiment 3

[0078] The nutritional biscuit of this embodiment has the ability to quickly supplement the physical fitness of farrowing sows. The components and the parts by weight of each component are: 62 parts of wheat flour, 6 parts of vegetable oil, 7 parts of brown sugar, 3 parts of ginger, 10 parts of egg powder, 0.6 parts of iodized salt, 4.5 parts of meat powder, 1.2 parts of edible essence, 0.3 parts of food attractant, 5.4 parts of natural plant extract powder of Codonopsis pilosula and Radix Astragali.

[0079] Wheat flour is the standard flour after processing common wheat, the parameters are 0.9% ash content, all pass through the No. 20 sieve, the remaining in the No. 30 sieve is less than or equal to 20.0%, the gluten quality by wet weight is 25.3%, sandy content is 0.015%, magnetic Metal matter 0.002g / kg, moisture 9.3%, fatty acid value based on wet basis 70.6%;

[0080] Vegetable oil is edible vegetable oil made from peanuts and soybeans. The parameters are acid value ie KO...

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PUM

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Abstract

The invention relates to a nutritious biscuit with a function of quickly supplementing stamina for farrowing sows and a nutritious biscuit making method. The nutritious biscuit is made of wheat flour, vegetable oil, brown sugar, ginger, egg powder, iodized salt, meat meal, edible essences, phagostimulant and plant extract powder such as codonopsis pilosula, astragali radix and the like. The nutritious biscuit making method includes raw material mixing, stirring, sheeting, baking, seasoning and packaging. Aiming at body energy changes and nutritional requirements of sows in farrowing and after farrowing, a great quantity of high-energy materials including the animal fat, the vegetable fat, the brown sugar and the like and precious traditional Chinese medicines including the codonopsis pilosula, astragali radix and the like are added to quickly supplement stamina for the sows and invigorate spleen-stomach and replenish qi, metabolism is accelerated, labor process can be shortened to reduce difficult labor, and uterine contraction and recovery and lochia outgoing are facilitated.

Description

technical field [0001] The invention relates to the technical field of feed, in particular to a nutritional biscuit capable of quickly replenishing the physical energy of farrowing sows and a manufacturing method thereof. Background technique [0002] The success or failure of pig farm operation depends on the average number of piglets provided per sow and the number of commercial pigs contributed annually. More piglets and strong piglets are the top priority in pig production. The low productivity of sows has become a bottleneck restricting the production and development of the pig industry. Sows have the following two characteristics during farrowing: [0003] (1) Weak constitution and high energy consumption. After a long period of pregnancy, the body of sows is relatively weak. In addition, because the body needs a lot of ability to promote uterine contraction and delivery of the fetus during childbirth, the physical fitness is further reduced. Some weak sows have w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K50/30
Inventor 周玲叶峰先冯静波
Owner WUXI ZHENGDA POULTRY
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