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Green low-cholesterol feed for layers

A low-cholesterol, laying hen feed technology, applied in the field of laying hen feed, can solve the problems of reducing egg quality, fishy smell, affecting taste, etc., and achieve the effect of pure taste, smooth and fresh protein, and large and firm egg yolk.

Inactive Publication Date: 2017-06-09
GUANGDONG YANGSHI AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people put forward higher requirements for the nutrition and taste of eggs, while ordinary eggs will have a fishy smell when eaten, which affects the taste and reduces the quality of eggs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1 The green, low-cholesterol laying hen feed of the present invention is prepared by the following steps:

[0013] (1) Edible fungus chaff is prepared by mixing Flammulina velutipes chaff, Hericium erinaceus chaff and Copicus fir chaff in a mass ratio of 5:2:3 as a substrate;

[0014] (2) Prepare the mixed strains of active bacteria according to the following mass ratio: 20% of Lactobacillus, 30% of Lactobacillus sporogenes, 20% of Clostridium butyricum, and 30% of Bacillus natto; among them, the mixed strains of active bacteria in each group The content of viable bacteria is: Lactobacillus ≥ 100 billion / ml, Lactobacillus spores ≥ 10 billion / ml, Clostridium butyricum ≥ 20 billion / ml, Bacillus natto ≥ 2 billion / ml;

[0015] (3) Inoculate the substrate with a mixed strain of active bacteria, add water to control the moisture content at 40%±5%, seal and anaerobically ferment for 12 days at 40±5°C.

Embodiment 2

[0016] Embodiment 2 The green, low-cholesterol laying hen feed of the present invention is prepared by the following steps:

[0017] (1) The chaff of edible fungus Flammulina velutipes is used as a substrate;

[0018] (2) Prepare the mixed strains of active bacteria according to the following mass ratio: 30% of Lactobacillus, 40% of Lactobacillus sporogenes, 30% of Clostridium butyricum, and 20% of Bacillus natto; among them, each group of mixed active bacteria The content of viable bacteria is: Lactobacillus ≥ 100 billion / ml, Lactobacillus spores ≥ 10 billion / ml, Clostridium butyricum ≥ 20 billion / ml, Bacillus natto ≥ 2 billion / ml;

[0019] (3) Inoculate the substrate with a mixture of active bacteria, add water to control the moisture content at 40%±5%, and seal and anaerobically ferment for 10 days at 40±5°C.

Embodiment 3

[0020] Embodiment 3 The green, low-cholesterol laying hen feed of the present invention is prepared by the following steps:

[0021] (1) The chaff of edible fungus is prepared by mixing the chaff of Flammulina velutipes, the chaff of Hericium erinaceus and the chaff of Gallus pilosula according to the mass ratio of 1:1:2, as a substrate;

[0022] (2) Prepare the mixed strains of active bacteria according to the following mass ratio: 10% Lactobacillus, 25% Lactobacillus sporogenes, ~50% Clostridium butyricum, 15% Bacillus natto; The live bacteria content of the components are: Lactobacillus ≥ 100 billion / ml, Lactobacillus spores ≥ 10 billion / ml, Clostridium butyricum ≥ 20 billion / ml, Bacillus natto ≥ 2 billion / ml;

[0023] (3) Inoculate the substrate with a mixed strain of active bacteria, add water to control the moisture content at 40%±5%, seal anaerobic fermentation at 40±5°C for 15 days, and then add 5% of the fermentation product mass of bran, A mixture of corncobs with a...

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PUM

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Abstract

The invention discloses a green low-cholesterol feed for layers, which is prepared with edible fungi residue as matrix based on fermenting process, wherein active fungal mixture is prepared by solid fermenting process; the edible fungi residue is one of or mixture of needle mushroom residue, Hericium erinaceus residue and Collybia albuminosa residue; the feed also comprises a mixture of bran, corncob, dried tomato and cotton seed.

Description

technical field [0001] The invention relates to the field of feed, in particular to a green and low-cholesterol laying hen feed. Background technique [0002] Eggs are a common food for Chinese residents and an important source of protein intake for the human body. With the improvement of living standards, people have put forward higher requirements for the nutrition and taste of eggs, while ordinary eggs will have a fishy smell when eaten, which affects the taste and reduces the quality of eggs. [0003] High-quality feed is the guarantee for the production of high-quality livestock products. At present, my country urgently needs to improve the quality and quality of livestock and poultry products, produce feed that is beneficial to the healthy growth of animals, and is beneficial to the health of consumers. product Safety. Contents of the invention [0004] The purpose of the present invention is to provide a kind of green, low-cholesterol laying hen feed, to solve the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/75A23K10/12A23K10/37A23K10/30
CPCY02P60/87
Inventor 赵志权陈庆德
Owner GUANGDONG YANGSHI AGRI CO LTD
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