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A natural fermented feed additive for sheep anthracnose control

A feed additive, natural fermentation technology, applied in the direction of animal feed, animal feed, plant raw materials, etc., can solve the problems of increasing breeding costs, antibiotic residues, and reducing the incidence, saving breeding costs, promoting absorption and transformation, and increasing flavor. effect of ingredients

Inactive Publication Date: 2018-11-06
霍山县顺达生态家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, vaccines are mostly used to prevent sheep anthrax. After the sick sheep are found, they should be isolated as soon as possible, and the whole flock of sheep should be antibacterial. Antibiotic residues are caused in sheep. The existing patent document CN 106070057 A discloses a breeding method for yellow and Huai yam lambs in the weaning period. Meal water, injection of No. Ⅱ anthrax vaccine, and feeding of traditional Chinese medicine, the combination of various measures can reduce the incidence of anthrax in sheep flocks by more than 24%. A lot of manpower and material resources increase the cost of breeding

Method used

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  • A natural fermented feed additive for sheep anthracnose control

Examples

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Effect test

Embodiment 1

[0016] A natural fermented feed additive for preventing and treating sheep anthracnose, made of the following raw materials in parts by weight: 57 parts by weight of bean curd residue, 23 mung bean shells, 20 corn silks, 20 pomegranate leaves, 17 ginkgo shells, 14 crape myrtle leaves, 10 cherry blossoms, and natto Bacteria 3, wine yeast 5.

[0017] The bean curd residue is black bean curd residue with a water content of 13-15%.

[0018] A preparation method of a natural fermented feed additive for preventing and treating sheep anthracnose, comprising the following steps:

[0019] (1) Mix and crush the bean curd residue, mung bean husk and corn silk, add water to adjust the water content to 46-50%, add Natto bacteria, mix evenly, and ferment at 32°C for 3 days to promote the proliferation of bacteria, and cool down to Ferment at 21°C for 5 days at constant temperature, decompose into small molecules of nutrients and produce a large number of metabolites, enrich nutrition and f...

Embodiment 2

[0024] A natural fermented feed additive for preventing and treating sheep anthracnose, which is made of the following raw materials in parts by weight: 58 bean curd residues, 24 mung bean shells, 21 corn silks, 21 pomegranate leaves, 18 ginkgo shells, 15 crape myrtle leaves, 11 cherry blossoms, and natto Bacteria 3.5, wine yeast 6.

[0025] The bean curd residue is black bean curd residue with a water content of 13-15%.

[0026] A preparation method of a natural fermented feed additive for preventing and treating sheep anthracnose, comprising the following steps:

[0027] (1) Mix and crush the bean curd residue, mung bean husk and corn silk, add water to adjust the water content to 46-50%, add Natto bacteria, mix evenly, ferment at 33°C for 3 days to promote the proliferation of bacteria, and cool down to Ferment at 22°C for 5 days at constant temperature, decompose nutrients into small molecules and produce a large number of metabolites, enrich nutrition and flavor, improve...

Embodiment 3

[0032] A natural fermented feed additive for preventing and treating sheep anthracnose, which is made of the following raw materials in parts by weight: 59 bean curd residues, 25 mung bean shells, 22 corn silks, 22 pomegranate leaves, 19 ginkgo shells, 16 crape myrtle leaves, 12 cherry blossoms, and natto Bacteria 4, wine yeast 7.

[0033] The bean curd residue is black bean curd residue with a water content of 13-15%.

[0034] A preparation method of a natural fermented feed additive for preventing and treating sheep anthracnose, comprising the following steps:

[0035] (1) Mix and crush the bean curd residue, mung bean husk and corn silk, add water to adjust the water content to 46-50%, add Natto bacteria, mix well, ferment at 34°C for 4 days to promote the proliferation of bacteria, and cool down to Ferment at 23°C for 6 days at constant temperature, decompose into small molecules of nutrients and produce a large number of metabolites, enrich nutrition and flavor, improve ...

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Abstract

The invention mainly relates to the technical field of natural feed additive processing and discloses a natural fermented feed additive for sheep anthracnose control. The additive is prepared from bean curd residues, mung bean hulls, corn stigma, pomegranate leaves, gingko husks, crepe myrtle leaves, oriental cherry, Bacillus natto and wine yeast. The additive is prepared through natural fermentation, is free of toxic components, can significantly enhance sheep constitution and disease resistance, can reduce anthracnose and a plurality of diseases, and saves a large amount of labor and manpower than vaccine injection. After the bean curd residues, the mung bean hulls and the corn stigma are mixed and crushed, high-temperature fermentation with the Bacillus natto is firstly performed to promote microbe proliferation, and long-time low-temperature fermentation is performed to decompose raw materials into small-molecule nutrients and generate a large amount of metabolites, thus enrichingnutrition and fragrance, improving palatability, increasing feed intake of sheep, promoting nutrient absorption and conversion and saving a large amount of raising cost.

Description

technical field [0001] The invention mainly relates to the technical field of natural feed additive processing, in particular to a natural fermented feed additive for preventing and treating sheep anthracnose. Background technique [0002] Sheep anthrax is an acute, febrile, septic zoonotic infectious disease caused by Bacillus anthracis, which is often sporadic or endemic, and sheep are most susceptible to infection; sick sheep contain a large amount of Anthrax bacillus, healthy sheep eat contaminated feed, drinking water or infected with anthrax bacillus through skin damage, or inhalation of dust with anthrax spores, can lead to the disease; the disease is mostly acute or acute in sheep, manifested as Sudden fall to the ground, body convulsions, trembling, teeth grinding, difficulty in breathing, body temperature rising to 40-42°C, mucous membranes bluish purple, dark red or black blood with bubbles flowing out from natural orifices such as eyes, nose, mouth and anus, bloo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K50/10A61K36/899A61P31/04
CPCA23K10/12A23K50/10A61K36/16A61K36/185A61K36/738A61K36/899A61K2236/19A61P31/04A61K2300/00
Inventor 黎邵飞
Owner 霍山县顺达生态家庭农场
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