Green feed capable of lowering cholesterol and increasing lecithin in meat, egg and dairy products

Abstract

The invention discloses a green feed capable of lowering cholesterol and increasing lecithin in meat, egg and dairy products. The green feed comprises microbial liquid prepared from natural fermentation of fruit and vegetable and composed of photosynthetic microflora, acetic acid microflora, Bacillus microflora, lactic acid microflora and microbially active probiotics, water, extract of plants consisting of spirulina, black tea powder, perilla seeds and ginkgo leaves, and an animal eco-feed, wherein the animal eco-feed uses crops as main components. According to the invention, the microbial liquid prepared from natural fermentation of fruit and vegetable, water, the plant extract and the eco-feed are subjected to mixing and fermentation, so the prepared green feed can comprehensively adjust the internal secretion of animals, maintains intestinal health, promotes absorption of nutrients, improves the constitutions, immunity and disease resistance of animals, resists oxidation and stress, decreases usage of antibiotics, increases the contents of unsaturated fatty acids in serum and the animal body, reduces cholesterol in serum of the animal body and in meat products, and allows the meat, egg and dairy products to be healthy and nutritional to eat.

Description

technical field [0001] The invention belongs to the technical field of feed specially suitable for animals, and in particular relates to a green feed that reduces cholesterol in meat, egg and dairy products and increases lecithin. Background technique [0002] At present, livestock and poultry farming has basically achieved large-scale and modernization, with high breeding density, large populations, frequent disease occurrence, high mortality rate, and difficult treatment. Disease prevention and control mainly adopts drug prevention and vaccine immunization, and the grass-roots breeding level is limited and easy. The abuse of antibiotics has caused hidden dangers to food safety. The majority of consumers are paying more and more attention to food safety and health. With the living standard, the cholesterol intake of ordinary people through diet is getting higher and higher. As we all know, excessive intake of cholesterol Closely related to the incidence of hyperlipidemia an...

AI Technical Summary

Problems solved by technology

[0002] At present, livestock and poultry farming has basically achieved large-scale and modernization, with high breeding density, large populations, frequent disease occurrence, high mortality rate, and difficult treatment. Disease prevention and control mainly adopts drug prevention and vaccine immunization, and the grass-roots breeding level is limited and easy. The abuse of antibiotics has caused hidden dangers to food safety. The majority of consumers are paying more and more attention to food safety and health. With the living standard, the cholesterol intake of ordinary people through diet is getting higher and higher. As we all know, excessive intake of cholesterol Closely related to the incidence of hyperlipidemia and coronary heart disease, reducing the cholesterol of livestock and poultry products (meat, eggs and milk) has very important economic and social significance. The methods currently used are: 1) breeding improved varieties: consumption The time is long, the difficulty is high, the cost of improvement is too high, and it has little effect on the improvement of meat quality; 2) Use of hormones: adding trace elements such as selenium, the production effect is limited, and excessive addition is not conducive to the health of animals and humans; 3) Adding trace elements: producing The effect is very limited, and excessive addition is not conducive to the health of animals and humans; 4) Microecological preparations: many strains are single, the function is not clear, the targeting effect is poor, the effect is not sure, and more effects need further research; 5) Chinese herbal medicine: Traditional Chinese medicine has complex ingredients, limited effects, and is not suitable for long-term addition. In addition, with the increase of the three-high population, the impact of dietary fat intake on human health is becoming more and more prominent. Fat has become a hot spot for the general public to pay attention to meat and egg products. As we all know , lecithin is a very good health product, contains more lecithin, pursues excellent flavor, and animal products (meat, eggs, milk) with health care functions have become the new favorite of market characteristic agricultural products