Preparation method for white feather chicken forage

Abstract

The invention relates to a preparation method for a white feather chicken forage. 10-20 parts of bean cake and 20-22 parts of bran are taken and processed in steam for 15-18 min, 2-4 parts of salt, 0.4-0.5 part of magnesium sulfate, 1-2 parts of shell powder, 0.1-0.15 part of trehalose and 300-350 parts of water are added, and uniform mixing and stirring are carried out. After sterilization, inoculation of lactic acid bacillus is carried out, fermentation is carried out at a temperature of 36-36.5 DEG C for 10-12 days and a first fermentation material is obtained. 30-35 parts of setaria viridis seed, 20-30 parts of housefly larvae powder, 2-2.5 parts of fat powder and 1-3 parts of lotus seedpod are added into the first fermentation material, fermentation is carried out continuously at a temperature of 39-39.5 DEG C for 8-10 days, and a second fermentation material is obtained. the second fermentation material is subjected to sterilization at a high temperature of 120-130 DEG C, and then is stirred with 180-200 parts of corn flour uniformly, and drying is carried out until the moisture content is less than 10%. 2-4 parts of chilli powder, 10-12 parts of fresh ginger powder, 2-5 parts of wine-treated rhubarb, 0.01-0.014 part of zinc threoninate and 0.05-0.08 part of multi-vitamin are added, the mixture is mixed uniformly and the forage is prepared.

Description

technical field [0001] The invention relates to the technical field of poultry feed, in particular to a method for preparing white feather chicken feed. Background technique [0002] White Feather Chicken is a strain bred from White Locke (or White Wenduode). The white color of its feathers is a recessive trait, also known as recessive white feather chicken. This chicken breed is characterized by fast growth cycle and good meat quality, which is the best choice for cooked food and fast food enterprises. The rapid growth of white-feathered chickens is mainly due to five factors such as breed and feed. Since the white-feathered chickens are released for less than 45 days, the feeding cycle is relatively short, and they are fed with conventional roughage, resulting in the white-feathered chickens being fed without fragrance. In addition to the fast food industry in the market, most families will not choose to buy. Contents of the invention [0003] The object of the present...

AI Technical Summary

Problems solved by technology

The rapid growth of white-feathered chickens is mainly due to five factors such as breed and feed. Since the white-feathered chickens are released for no more than 45 days, the feeding cycle is short, and they are fed with conventional roughage, resulting in the white-feathered chickens being fed without fragrance. In addition to the fast food industry in the market, most families will not choose to buy