Functional feed for improving milk quality and yield and making method of functional feed

Abstract

The invention discloses a functional feed for improving milk quality and yield and a making method of the functional feed. The functional feed comprises the following components in parts by weight: 270-290 parts of soybean cakes, 30-40 parts of duck blood powder, 43-48 parts of black bean flour, 23-27 parts of sorghum flour, 5-7 parts of apple vinegar, 3-4 parts of garlic, 3-4 parts of Chinese prickly ash oil, 4-5 parts of fresh Chinese yams, 2-3 parts of astragalus propinquus leaves, 3-4 parts of asparagus schoberioides, 15-18 parts of carp meal, 20-24 parts of black rice flour, 3-4 parts ofoyster sauce, 0.3-0.5 part of a lactic acid bacteria starter, 2-4 parts of a tomato sauce, 7-8 parts of plasma protein powder, 2-3 parts of yellow millet, 1-2 parts of chopped apples, 0.3-0.4 part ofbrown sugar, 19-23 parts of corn gluten meal, 4-5 parts of beet powder and 2-3 parts of yolk powder. The functional feed is rich in nutrition, good in palatability and good in food calling performance, is fragrant and delicious, and is capable of promoting milk production and lactation of dairy cattle, improving the milk fragrance of milk, improving the quality of the milk, ensuring body health ofthe dairy cattle, prolonging the milk production period and increasing the milk yield.

Description

technical field [0001] The invention relates to the technical field of livestock and poultry breeding, in particular to a functional feed for improving milk quality and output and a preparation method thereof. Background technique [0002] Soybean cake is a by-product of soybean oil extraction, and it is the most productive and widely used vegetable oil meal feed product. The crude protein content in bean cake is as high as 30-50%, which is one of the main protein feeds for animals. In the feeding process of dairy cows, delicious and easy-to-digest soybean meal can increase milk production. However, untreated bean cake and soybean meal contain antitrypsin, uremic enzyme, saponin, goiter-inducing factors, etc., which will have adverse effects on the digestion and utilization of animals and feed. At present, the anti-nutritional factors in the dairy cow feed bean cake developed by traditional methods are not completely removed, or the product flavor has not been improved, th...

AI Technical Summary

Problems solved by technology

However, untreated bean cake and soybean meal contain antitrypsin, uremic enzyme, saponin, goiter-inducing factors, etc., which will have adverse effects on the digestion and utilization of animals and feed

At present, the anti-nutritional factors in soybean cakes developed by traditional methods are not completely removed, or the product flavor cannot be improved, the palatability is poor, the digestibility is low, and the value of feed is not fully realized