Chinese herbal feed additive for meat duck and preparation method thereof

Abstract

The invention relates to the technical field of feed additives, specifically to a Chinese herbal feed additive for meat duck and a preparation method thereof. Raw materials of the Chinese herbal feed additive are composed of, by weight, 80-100 parts of radix bupleuri, 50-80 parts of mint, 60-80 parts of fructus forsythia, 80-100 parts of perilla, 100-150 parts of cordate houttuynia, 100-150 parts of dandelion, 60-80 parts of clerodendroa cyrtophyllum, 120-150 parts of honeysuckle flower, 60-80 parts of the root of Chinese pulsatilla, 80-100 parts of andrographis paniculata, 120-150 parts of radix astragali, 60-80 parts of scutellaria baicalensis, 140-150 parts of wild chrysanthemum flower, 50-60 parts of motherwort, 120-150 parts of liquorice, 50-60 parts of root of kudzu vine, 120-150 parts of radix isatidis, 100-120 parts of haw, 40-50 parts of dried orange peel and 40-50 parts of galagal rhizome. The additive can effectively enhance appetite and immunity of duck and raise growth rate and slaughtering rate of meat duck, is conducive to digestive absorption of various nutrients, helps raise efficiency of feed utilization and economic benefit of duck breeding, and also can improve duck meat quality and make duck meat to be more nutritious and delicious. The additive has no side effect, and duck will have no drug resistance to the additive.

Description

technical field [0001] The invention relates to the technical field of feed additives, in particular to a Chinese herbal medicine feed additive for meat ducks and a preparation method thereof. Background technique [0002] With the continuous development of duck breeding level, the growth rate of ducks is also increasing, and the amount of duck meat has basically met the needs of the society. However, due to the rapid growth of modern ducks, a series of problems have also appeared, such as the meat quality of ducks. It is thick and old, has a lot of fat deposits, and has a bad taste, which reduces consumers' satisfaction with the quality of duck meat. With the continuous improvement of people's living standards, people also put forward higher requirements for the meat quality of duck meat. The color, tenderness and hardness of duck meat are all key considerations when people choose duck meat. [0003] Feed additives refer to small or trace substances added during feed produ...

AI Technical Summary

Problems solved by technology

[0002] With the continuous development of duck breeding level, the growth rate of ducks is also increasing, and the amount of duck meat has basically met the needs of the society. However, due to the rapid growth of modern ducks, a series of problems have also appeared, such as the meat quality of ducks. It is thick and old, with a lot of fat deposits and poor taste, which reduces consumers' satisfaction with the quality of duck meat