Modified sweet potato residue chicken feed capable of increasing nitrogen and phosphorus utilization rate and preparation method thereof

Abstract

The invention discloses modified sweet potato residue chicken feed capable of increasing nitrogen and phosphorus utilization rate and a preparation method thereof. The modified sweet potato residue chicken feed is prepared from, by weight, 400-450 parts of sweet potato residue, 60-64 parts of pine nut meal, 40-50 parts of corn flour, 6-8 parts of citric acid, 52-57 parts of apple seed meal, 45-48 parts of pea straw powder, 14-15 parts of mixture of rice chaff and husk, 4-5 parts of lycium vinegar, 3-4 parts of basil seed powder, 5-7 parts of Artemisia selengensis, 3-4 parts of cichorium endivia, 54-57 parts of blood plasma powder, 3-4 parts of egg liquid, 3-4 parts of shrimp flesh powder, 2-3 parts of black rice powder, 23-26 parts of potato whole flour, 0.3-0.4 part of EM zymocyte, 1-2 parts of spiced salt, 2-3 parts of perilla oil and 3-4 parts of black date pulp residue. The modified sweet potato residue chicken feed can promote absorption and utilization of nitrogen and phosphorus by chickens, increase nitrogen and phosphorus utilization rate, promote development of skeletons and muscles of the chickens, increase fattening rate of the chickens, improve quality of eggs and chicken, improve strength of egg shells, enhance absorption and utilization of nutrition by the chickens and incease feed intake.

Description

technical field [0001] The invention relates to the technical field of poultry breeding, in particular to a modified sweet potato residue chicken feed with improved nitrogen and phosphorus utilization and a preparation method thereof. Background technique [0002] Sweet potato residue is the residue after the sweet potato flour factory produces sweet potato flour and the sweet potato starch factory extracts sweet potato starch, accounting for about 45-60% of the fresh weight. The main components of sweet potato residue are starch, cellulose and a small amount of protein. After the fresh sweet potato is processed into starch, the starch content in the sweet potato residue is still very high. Even after drying, the sweet potato residue still contains 36-58% starch. A food processing enterprise with an annual output of 3 000 t of sweet potato starch can produce about 4 000 t of wet residue. However, only a small part of such a huge output is used as feed raw materials, and the...

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Problems solved by technology

[0003] The article "Research on the Value-Adding Effect of Solid-State Fermented Sweet Potato Dregs" introduces the scheme of using lactic acid bacteria, bacillus, yeast and mold to ferment sweet potato dregs. The sweet potato dregs are not further modulated and processed, so the palatability of the final fermented product is not very ideal.