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Feed for reducing mutton smell and preparation method thereof

A technology of feed and mutton odor, which is applied in the field of feed and its preparation for reducing mutton odor, can solve the problems of mutton odor, etc., and achieve the effects of reducing mutton odor, promoting glucose metabolism, and inhibiting the activity of lipoprotein lipase

Active Publication Date: 2021-07-23
普安县建焜牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mutton has a strong smell and is not favored by consumers who are sensitive to odors

Method used

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  • Feed for reducing mutton smell and preparation method thereof
  • Feed for reducing mutton smell and preparation method thereof
  • Feed for reducing mutton smell and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A feed for reducing the smell of mutton, comprising the following ingredients: 95g of corn stalks, 50g of sudan grass, 26g of alfalfa, 21g of ryegrass, 20g of seabuckthorn, 12g of buckwheat, 15g of rice bran, 25g of pine needles, 4g of yeast, and 0.004g of salinomycin.

[0020] The above-mentioned feed preparation method for reducing mutton smell comprises the following steps:

[0021] (1) Coarse material preparation: crush corn stalks into 7 cm, and Sudan grass, alfalfa, and ryegrass into 4 cm, and uniformly mix the crushed corn stalks, Sudan grass, alfalfa, and rye grass to obtain coarse material;

[0022] (2) Concentrate preparation: crush buckwheat and rice bran into a meal, and evenly mix with seabuckthorn and pine needles to obtain concentrate;

[0023] (3) Feed preparation: uniformly mix coarse material and concentrated material to obtain mixed feed, add yeast to 50ml water, spray with spray mode, stir, ferment for 12 hours, add salinomycin in 100ml water, spray ...

Embodiment 2

[0026] A feed for reducing the smell of mutton, comprising the following ingredients: 110g of corn stalks, 57g of sudan grass, 27g of alfalfa, 25g of ryegrass, 22g of seabuckthorn, 14g of buckwheat, 17g of rice bran, 29g of pine needles, 5g of yeast, and 0.006g of salinomycin.

[0027] The above-mentioned feed preparation method for reducing mutton smell comprises the following steps:

[0028] (1) Coarse material preparation: crush corn stalks into 8 cm, and Sudan grass, alfalfa, and ryegrass into 5 cm, and uniformly mix the crushed corn stalks, Sudan grass, alfalfa, and rye grass to obtain coarse material;

[0029] (2) Concentrate preparation: crush buckwheat and rice bran into a meal, and evenly mix with seabuckthorn and pine needles to obtain concentrate;

[0030] (3) Feed preparation: uniformly mix coarse material and concentrated material to obtain mixed feed, add yeast to 50ml water, spray with spray mode, stir, ferment for 12 hours, add salinomycin in 100ml water, spray...

Embodiment 3

[0033] A feed for reducing the smell of mutton, comprising the following ingredients: 124g of corn stalks, 64g of sudan grass, 28g of alfalfa, 27g of ryegrass, 24g of seabuckthorn, 16g of buckwheat, 18g of rice bran, 32g of pine needles, 6g of yeast, and 0.008g of salinomycin.

[0034] The above-mentioned feed preparation method for reducing mutton smell comprises the following steps:

[0035] (1) Coarse material preparation: crush corn stalks into 7-10 cm, Sudan grass, alfalfa, and ryegrass into 4-6 cm, and mix the crushed corn stalks, Sudan grass, alfalfa, and rye grass evenly to obtain crude material;

[0036] (2) Concentrate preparation: crush buckwheat and rice bran into a meal, and evenly mix with seabuckthorn and pine needles to obtain concentrate;

[0037] (3) Feed preparation: uniformly mix coarse material and concentrated material to obtain mixed feed, add yeast to 50ml water, spray with spray mode, stir, ferment for 12 hours, add salinomycin in 100ml water, spray w...

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Abstract

The invention relates to the technical field of feed processing, in particular to a feed for reducing the smell of mutton and a preparation method thereof. By adding salinomycin to the feed, propionic acid is increased, acetic acid and butyric acid are reduced, and the fat content in sheep is reduced. Then reduce fat decomposition reaction, 4-methyl caprylic acid, 4-methyl nonanoic acid content is reduced; and seabuckthorn, buckwheat, rice bran, pine needles in the concentrate can increase the content of zinc, copper, manganese, vitamin E, and through mutual The synergistic effect produces the effect of inhibiting the activity of lipoprotein lipase or reducing the content of 4-methyl caprylic acid and 4-methyl nonanoic acid, thereby reducing the smell of mutton.

Description

technical field [0001] The invention relates to the technical field of feed processing, in particular to a feed for reducing mutton smell and a preparation method thereof. Background technique [0002] Mutton is one of the main meats eaten by our people. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Eating it in winter can receive the dual effects of tonic and cold protection. Eating mutton often in cold winter can replenish qi and invigorate deficiency, promote blood circulation, and enhance the ability to keep out the cold. Mutton can also increase digestive enzymes, protect the stomach wall and help digestion. Traditional Chinese medicine believes that mutton tastes sweet but not greasy. It has the effects of nourishing kidney and strengthening yang, warming the middle and dispelling cold, warming qi and blood, appetizing and invigorating the spleen. It can be used for people with insufficient kidney yang, sore waist and knees, co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K50/10A23K10/12A23K10/30A23K10/37A23K20/195A23K20/121
CPCA23K10/12A23K10/30A23K10/37A23K20/121A23K20/195A23K50/10Y02P60/87
Inventor 黄波黄建黄玉祥
Owner 普安县建焜牧业有限责任公司
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