Mutton sheep feed capable of removing smell of mutton and feeding method of mutton sheep
阅读说明：本技术 一种可以去除羊肉膻味的肉羊饲料及肉羊的饲喂方法 (Mutton sheep feed capable of removing smell of mutton and feeding method of mutton sheep ) 是由 尹娜 于 2019-12-16 设计创作，主要内容包括：本发明提供一种可以去除羊肉膻味的肉羊饲料及肉羊的饲喂方法,涉及饲料技术领域,包括基础饲料、去膻组合物Ⅰ和去膻组合物Ⅱ；基础饲料为：玉米粉100-140份、麸皮20-30份、炒豆饼20-40份、高粱粉10-20份、骨粉1-5份、食盐1-5份、鱼粉3-8份、无机元素添加剂4-8份、维生素添加剂1-5份；去膻组合物Ⅰ为：零陵香20-40份、薄荷10-15份、野菊花10-15份、杜仲1-5份、当归1-5份、石榴叶1-5份、佛手1-5份；去膻组合物Ⅱ为：肉桂30-50份、山楂10-20份、零陵香10-20份、薄荷10-20份、野菊花5-10份、制首乌10-20份、杜仲1-5份、当归1-5份、石榴叶1-5份、佛手1-5份,本发明肉羊饲料及肉羊的饲喂方法对肉羊的增重效果较为明显,而且可以降低肉羊发病率和死亡率,降低羊肉膻味。(The invention provides a mutton sheep feed capable of removing mutton smell and a mutton sheep feeding method, and relates to the technical field of feeds, wherein the mutton sheep feed comprises a basic feed, a mutton smell removing composition I and a mutton smell removing composition II; the basic feed comprises: 100-140 parts of corn flour, 20-30 parts of bran, 20-40 parts of fried bean cake, 10-20 parts of sorghum flour, 1-5 parts of bone meal, 1-5 parts of salt, 3-8 parts of fish meal, 4-8 parts of an inorganic element additive and 1-5 parts of a vitamin additive; the mutton smell removing composition I comprises: 20-40 parts of holy basil, 10-15 parts of mint, 10-15 parts of wild chrysanthemum flower, 1-5 parts of eucommia bark, 1-5 parts of angelica, 1-5 parts of pomegranate leaf and 1-5 parts of fingered citron; the mutton smell removing composition II comprises: 30-50 parts of cinnamon, 10-20 parts of hawthorn, 10-20 parts of holy basil, 10-20 parts of mint, 5-10 parts of wild chrysanthemum flower, 10-20 parts of prepared fleece-flower root, 1-5 parts of eucommia bark, 1-5 parts of angelica, 1-5 parts of pomegranate leaf and 1-5 parts of fingered citron.)
1. A mutton sheep feed capable of removing mutton smell is characterized by comprising a basic feed, a mutton smell removing composition I and a mutton smell removing composition II;
the basic feed comprises the following components in parts by weight: 100 portions of corn flour, 140 portions of bran, 20 to 30 portions of fried bean cake, 10 to 20 portions of sorghum flour, 1 to 5 portions of bone meal, 1 to 5 portions of salt, 3 to 8 portions of fish meal, 4 to 8 portions of inorganic element additive and 1 to 5 portions of vitamin additive;
the de-odoring composition I comprises the following components in parts by weight: 20-40 parts of holy basil, 10-15 parts of mint, 10-15 parts of wild chrysanthemum flower, 1-5 parts of eucommia bark, 1-5 parts of angelica, 1-5 parts of pomegranate leaf and 1-5 parts of fingered citron;
the de-odoring composition II comprises the following components in parts by weight: 30-50 parts of cinnamon, 10-20 parts of hawthorn, 10-20 parts of holy basil, 10-20 parts of mint, 5-10 parts of wild chrysanthemum flower, 10-20 parts of prepared fleece-flower root, 1-5 parts of eucommia bark, 1-5 parts of angelica, 1-5 parts of pomegranate leaf and 1-5 parts of fingered citron.
2. The feed for mutton sheep capable of removing mutton smell according to claim 1, which comprises a basic feed, a mutton smell removing composition I and a mutton smell removing composition II;
the basic feed comprises the following components in parts by weight: 120 parts of corn flour, 25 parts of bran, 20 parts of fried bean cake, 10 parts of sorghum flour, 2 parts of bone meal, 5 parts of salt, 5 parts of fish meal, 4 parts of inorganic element additive and 1 part of vitamin additive;
the de-odoring composition I comprises the following components in parts by weight: 40 parts of holy basil, 12 parts of mint, 10 parts of wild chrysanthemum flower, 1 part of eucommia bark, 4 parts of angelica, 2 parts of pomegranate leaf and 5 parts of fingered citron;
the de-odoring composition II comprises the following components in parts by weight: 30 parts of cinnamon, 20 parts of hawthorn, 12 parts of holy basil, 12 parts of mint, 10 parts of wild chrysanthemum flower, 15 parts of prepared fleece-flower root, 5 parts of eucommia bark, 3 parts of angelica, 2 parts of pomegranate leaf and 1 part of fingered citron.
3. The mutton sheep feed capable of removing mutton smell according to claim 1, wherein the inorganic element additive comprises the following components in parts by weight: CaCO325 portions of CuSO4·5H220 portions of O and FeSO4·7H250 parts of O, ZnSO4·7H2O100 parts, MnSO4120 parts of KI 0.1 parts of H2NaOSe 0.1 part, CoCl20.2 part.
4. The feed of claim 1 wherein the vitamin supplement comprises vitamin A and vitamin D3Vitamin E, vitamin B1Vitamin B2Vitamin B6Vitamin B121Kg of vitamin CThe vitamin additive comprises vitamin A6500000 IU and vitamin D34000000IU, vitamin E10000IU and vitamin B12500mg of vitamin B27000mg, vitamin B64000mg of vitamin B1240000 μ g, and vitamin C10000 mg.
5. The feed for mutton sheep capable of removing mutton smell as claimed in claim 1, wherein the preparation method of the basic feed comprises the following steps: uniformly mixing corn flour, bran, fried bean cakes, sorghum flour, bone meal, salt and fish meal, adding water until the water content is 10-15%, stirring for 20-30min, adding into a conditioning machine, introducing water vapor for 5-10min, taking out, adding an inorganic element additive and a vitamin additive, stirring for 20-30min, adding into an extrusion cavity of an expansion machine, extruding and expanding, and drying at 85 ℃ to obtain the basic feed, wherein the temperature of the extrusion cavity is 110-120 ℃, and the pressure of the extrusion cavity is 2.0-2.5 MPa.
6. The feed for mutton sheep capable of removing mutton smell as claimed in claim 1, wherein the preparation method of the mutton smell removing composition I comprises the following steps: washing holy basil, mint, wild chrysanthemum, eucommia, angelica, pomegranate leaves and fingered citron with water, soaking in clear water for 5-10min, taking out, draining, putting into an oven, drying at a low temperature of 40-45 ℃, crushing, and sieving with a 400-mesh sieve to obtain the mutton smell removing composition I.
7. The feed for mutton sheep capable of removing mutton smell as claimed in claim 1, wherein the preparation method of the mutton sheep de-odoring composition II comprises the following steps: washing cinnamon, hawthorn, holy basil, mint, wild chrysanthemum, prepared fleece flower root, eucommia bark, Chinese angelica, pomegranate leaves and fingered citron with water, soaking the washed cinnamon, the hawthorn, the holy basil, the mint, the wild chrysanthemum, the prepared fleece flower root, the eucommia bark, the Chinese angelica, the pomegranate leaves and the fingered citron in clean water for 5 to 10min, taking out the soaked cinnamon, draining the dried cinnamon, drying the pomegranate leaves in a drying oven at a low temperature of between 40 and 45 ℃.
8. A method for feeding mutton sheep, which is characterized in that the mutton sheep is fed by using the feed for mutton sheep as defined in any one of claims 1 to 7, and the method comprises the following steps:
(1) feeding with basal feed 3 times a day after 1 month, 15-20g each time;
(2) after 2 months of age, the basic feed and the mutton smell removing composition I are mixed according to a proportion and fed, 3 times a day, 30-40g each time;
(3) after 3 months of age, the basic feed and the mutton smell removing composition II are mixed according to a proportion and fed, 3 times a day, 50-60g each time, and a certain amount of high-quality dried green grass is supplied for 1 time in the period.
9. The feeding method of mutton sheep according to claim 8, wherein the mass ratio of the basic feed to the mutton smell removing composition I is 12-15: 1.
10. The feeding method of mutton sheep according to claim 8, wherein the mass ratio of the basic feed to the mutton smell removing composition II is 8-10: 1.
Technical Field
The invention relates to the technical field of feeds, in particular to a mutton sheep feed capable of removing mutton smell and a mutton sheep feeding method.
Background
Mutton is one of main meats eaten by people in China, and is tender compared with pork and has less fat and cholesterol content compared with pork and beef. Mutton has historically been considered as one of the important food products for winter invigoration. Mutton eaten in cold winter can tonify qi, supplement deficiency, promote blood circulation and enhance cold resistance. Mutton also has effects of increasing digestive enzyme, protecting stomach wall, and promoting digestion. According to the traditional Chinese medicine, mutton has the functions of tonifying kidney and strengthening yang, and is suitable for being frequently eaten by men. However, the mutton smell is so great that many eaters can be dissuaded, and the mutton smell is caused by the special digestive system of sheep. Sheep are ruminants with a total of four stomachs, the rumen of which contains a large number of microorganisms for the primary digestion of lipids. During the microbial digestion, some volatile fatty acids are produced and absorbed and incorporated into the fat of sheep, which is the source of mutton smell. Mutton smell is a characteristic of mutton and is actually caused by many reasons, such as variety, age, sex, location, and feeding process. Under normal conditions, the smell of young lambs is far less than that of adult sheep, and the smell of ewes is smaller than that of rams. The influence of variety and location is more complicated. Under normal conditions, the smell of the Tibetan goat is the smallest, then the Tan sheep, and finally the smell of the goat and the small tailed Han sheep are heavier. In the region of the body, the smell of meat is generally more pronounced in the waist and buttocks. For the feeding process, cereals fed sheep will be more smelled than grazing or grass fed sheep.
China is the first country for mutton sheep breeding and mutton production in the world. At present, the feeding mode is changed from grazing to barn feeding and half-barn feeding, individual feeding is changed to group feeding, and the proportion of large-scale feeding is gradually increased; while the main farming area has been transferred from pasturing to farming and semi-farming semi-pasturing. An important characteristic of the breeding mode from scattered breeding to captive breeding is that the demand for industrial feed is increasing and the dependence is increasing.
In recent years, antibiotics and chemosynthesis medicines are widely used as feed additives for mutton sheep in China, so that the mutton quality is reduced, the flavor is lacked, the medicine residue is increased, the PSE meat proportion is increased, the nutrition and health care performance of the mutton is influenced, and the quality potential safety hazard is increased although the growth speed and the lean meat percentage of the sheep are improved.
According to journal reports, Australian scientists develop a feed which can enable mutton to have no mutton smell. When the feed is eaten by mutton sheep, the mutton has no mutton smell, and can grow fast, the weight can be increased quickly, and the lean meat percentage is high.
Application No.: 201610831129.6 discloses a feed additive for removing the smell of mutton, which is prepared from the following raw materials: frozen bean curd, celery, pawpaw, natto, hawthorn, salted duck eggs, durian peel, orange peel, white tea, grape seeds, liquorice, hot pepper, black pepper, cumin, costustoot and lactobacillus delbrueckii. The raw materials are easy to obtain, the price is low, the nutrition is balanced, and the removal rate of the mutton smell is 93.7%; the frozen bean curd and celery can decompose fat and reduce fat absorption; fermenting pawpaw, natto and hawthorn to produce enzyme, and reducing fat accumulation; the salted duck eggs are rich in nutrition and can reduce the absorption of the mutton smell fatty acid by intestinal tracts; the spice and the traditional Chinese medicinal materials have aromatic flavor, the palatability of the feed and the health-care function are improved, and the content of the mutton smell fatty acid in the mutton is reduced; the feed can promote the absorption of sheep on the additive, improve the effect of removing the mutton smell, expand the eating population of mutton and improve the economic income by 23.3 percent.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a mutton sheep feed capable of removing the smell of mutton and a mutton sheep feeding method.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme:
a mutton sheep feed capable of removing mutton smell comprises a basic feed, a mutton smell removing composition I and a mutton smell removing composition II;
the basic feed comprises the following components in parts by weight: 100 portions of corn flour, 140 portions of bran, 20 to 30 portions of fried bean cake, 10 to 20 portions of sorghum flour, 1 to 5 portions of bone meal, 1 to 5 portions of salt, 3 to 8 portions of fish meal, 4 to 8 portions of inorganic element additive and 1 to 5 portions of vitamin additive;
the de-odoring composition I comprises the following components in parts by weight: 20-40 parts of holy basil, 10-15 parts of mint, 10-15 parts of wild chrysanthemum flower, 1-5 parts of eucommia bark, 1-5 parts of angelica, 1-5 parts of pomegranate leaf and 1-5 parts of fingered citron;
the de-odoring composition II comprises the following components in parts by weight: 30-50 parts of cinnamon, 10-20 parts of hawthorn, 10-20 parts of holy basil, 10-20 parts of mint, 5-10 parts of wild chrysanthemum flower, 10-20 parts of prepared fleece-flower root, 1-5 parts of eucommia bark, 1-5 parts of angelica, 1-5 parts of pomegranate leaf and 1-5 parts of fingered citron.
Preferably, the feed comprises a basic feed, a de-odoring composition I and a de-odoring composition II;
the basic feed comprises the following components in parts by weight: 120 parts of corn flour, 25 parts of bran, 20 parts of fried bean cake, 10 parts of sorghum flour, 2 parts of bone meal, 5 parts of salt, 5 parts of fish meal, 4 parts of inorganic element additive and 1 part of vitamin additive;
the de-odoring composition I comprises the following components in parts by weight: 40 parts of holy basil, 12 parts of mint, 10 parts of wild chrysanthemum flower, 1 part of eucommia bark, 4 parts of angelica, 2 parts of pomegranate leaf and 5 parts of fingered citron;
the de-odoring composition II comprises the following components in parts by weight: 30 parts of cinnamon, 20 parts of hawthorn, 12 parts of holy basil, 12 parts of mint, 10 parts of wild chrysanthemum flower, 15 parts of prepared fleece-flower root, 5 parts of eucommia bark, 3 parts of angelica, 2 parts of pomegranate leaf and 1 part of fingered citron.
Preferably, the inorganic element additive comprises the following components in parts by weight: CaCO325 portions of CuSO4·5H220 portions of O and FeSO4·7H250 parts of O, ZnSO4·7H2O100 parts, MnSO4120 parts of KI 0.1 parts of H2NaOSe 0.1 part, CoCl20.2 part.
Preferably, the vitamin additive comprises vitamin A and vitamin D3Vitamin E, vitamin B1Vitamin B2Vitamin B6Vitamin B12Vitamin C, 1Kg vitamin additive includes vitamin A6500000 IU, vitamin D34000000IU, vitamin E10000IU and vitamin B12500mg of vitamin B27000mg, vitamin B64000mg of vitamin B1240000 μ g, and vitamin C10000 mg.
Preferably, the preparation method of the basic feed comprises the following steps: uniformly mixing corn flour, bran, fried bean cakes, sorghum flour, bone meal, salt and fish meal, adding water until the water content is 10-15%, stirring for 20-30min, adding into a conditioning machine, introducing water vapor for 5-10min, taking out, adding an inorganic element additive and a vitamin additive, stirring for 20-30min, adding into an extrusion cavity of an expansion machine, extruding and expanding, and drying at 85 ℃ to obtain the basic feed, wherein the temperature of the extrusion cavity is 110-120 ℃, and the pressure of the extrusion cavity is 2.0-2.5 MPa.
Preferably, the preparation method of the de-odoring composition I comprises the following steps: washing holy basil, mint, wild chrysanthemum, eucommia, angelica, pomegranate leaves and fingered citron with water, soaking in clear water for 5-10min, taking out, draining, putting into an oven, drying at a low temperature of 40-45 ℃, crushing, and sieving with a 400-mesh sieve to obtain the mutton smell removing composition I.
Preferably, the preparation method of the de-odoring composition II comprises the following steps: washing cinnamon, hawthorn, holy basil, mint, wild chrysanthemum, prepared fleece flower root, eucommia bark, Chinese angelica, pomegranate leaves and fingered citron with water, soaking the washed cinnamon, the hawthorn, the holy basil, the mint, the wild chrysanthemum, the prepared fleece flower root, the eucommia bark, the Chinese angelica, the pomegranate leaves and the fingered citron in clean water for 5 to 10min, taking out the soaked cinnamon, draining the dried cinnamon, drying the pomegranate leaves in a drying oven at a low temperature of between 40 and 45 ℃.
A feeding method of mutton sheep comprises the following specific steps:
(1) feeding with basal feed 3 times a day after 1 month, 15-20g each time;
(2) after 2 months of age, the basic feed and the mutton smell removing composition I are mixed according to a proportion and fed, 3 times a day, 30-40g each time;
(3) after 3 months of age, the basic feed and the mutton smell removing composition II are mixed according to a proportion and fed, 3 times a day, 50-60g each time, and a certain amount of high-quality dried green grass is supplied for 1 time in the period.
Preferably, the mass ratio of the basic feed to the de-odoring composition I is 12-15: 1.
Preferably, the mass ratio of the basic feed to the de-odoring composition II is 8-10: 1.
(III) advantageous effects
The invention provides a mutton sheep feed capable of removing the smell of mutton and a mutton sheep feeding method, and the mutton sheep feed has the following beneficial effects:
the composition of the substances related to the smell of the mutton is closely inseparable from the utilization of fat in the sheep body. Ruminants contain a large number of microorganisms in the rumen, and the essence of the digestion of lipids in the rumen is the digestion of microorganisms. Rumen microorganisms hydrolyze Triglyceride (TG) to produce glycerol and free fatty acids, wherein the former are finally converted into volatile fatty acids, most unsaturated fatty acids form saturated fatty acids under the action of microorganisms, and partially hydrogenated unsaturated fatty acids are subjected to isomerization change to increase branched fatty acids (BCFAs) and odd-numbered fatty acids, wherein the BCFAs are the main source of mutton smell; the mutton sheep feed comprises a mutton smell removing composition I and a mutton smell removing composition II, the mutton smell removing composition I and the mutton smell removing composition II are slightly different, the mutton smell removing composition II has three medicinal materials of cinnamon, hawthorn and prepared fleece-flower root which are more than the mutton smell removing composition I, the mutton smell removing composition I is mainly used for feeding when the mutton sheep is 2-3 months old, at the moment, when the mutton sheep is fed by the cinnamon, the blood heat of lambs is easily generated and dried, the defecation is difficult, the hawthorn is not suitable for use, the appetite of the lambs is easily reduced by adding the hawthorn too early, the lambs are listened, the activity degree is reduced, the intestinal tracts of the lambs which are 2-3 months old are not completely developed, and the prepared fleece-flower root is easy to cause diarrhea, so that; according to the invention, after 2 months of age of lambs, the basic feed and the mutton smell removing composition I are mixed in proportion and then used for feeding, the holy basil, the mint, the wild chrysanthemum flower, the eucommia bark, the angelica, the pomegranate leaf and the fingered citron in the mutton smell removing composition I can improve the meat quality of the mutton, and the environmental factors in rumens can be improved after microbial fermentation in sheep rumens, the isomerization efficiency of unsaturated fatty acid is reduced, the generation of BCFAs is reduced, and the unique smell of the mutton smell removing composition I can permeate into the mutton, so that the mutton has unique flavor; after 3 months of age, the basic feed and the mutton smell removing composition II are mixed in proportion and then used for feeding, the purposes of improving the meat quality of mutton and reducing the mutton smell are further achieved, three medicinal materials including cinnamon, hawthorn and prepared fleece flower root are added, the cinnamon has the effects of tonifying qi and enriching blood, the growth of lamb is accelerated, the cinnamon can be complemented with yin and yang of mint, wild chrysanthemum, pomegranate leaves and the like, the hawthorn has the effects of invigorating stomach and helping digestion, increasing appetite, preparing fleece flower root and tonifying essence and blood, improving the vitality of lamb and reducing diseases.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.