Select the phytase variety with the best phosphorus release rate; try to use feed ingredients with rich phosphorus content; use phytase in excess dose (6-12 times) in low-phosphorus diets; adjust hydrogen according to the calcium and phosphorus needs of different animal diets Calcium dosage (for medium and large pigs, hydrogen calcium is replaced 1-2 months […]
In the broiler feed, phytase increased from 0.5 to 8 FTU/g, and the weight gain and feed conversion rate of broilers gradually increased with the addition of phytase. Under low phosphorus levels, adding 0.5 FTU/g phytase can reach normal phosphorus levels. growth performance;In yellow feather broilers, the addition of 4 FTU/g phytase can also […]
The Feed flavors for feed is generally required to have strong special properties and meet the requirements of the breed age and taste preference of specific animals; its flavor concentration is relatively stable, and can withstand various adverse factors in processing, transportation and storage to varying degrees; compatibility Good property, no conflict with feed raw […]
1.Feed flavors is a kind of sensory additive which is used to improve and enhance the natural taste and smell of feed, and promote feeding, growth and generation by studying and utilizing physiological principles such as the sense of smell and taste of livestock and poultry. It is a special additive added to the feed […]
1. Have a better understanding of the performance of feed flavors: the performance of feed flavors that users need to know includes the aroma type, safety and stability, the relationship between dosage and aroma intensity, and perfuming technology. Choose the flavor that animals are familiar with and like: When changing the flavor product, avoid too abrupt […]
Taste cells can also “smell” The sense of smell can be subdivided into pre-nasal smell and post-nasal smell. Pre-nasal smell means that the aroma enters from the nasal cavity and reaches the olfactory cortex of the nose. In short, it is what we usually smell. Enter, through the oral and nasal passages into the olfactory […]
1. Non-starch polysaccharides in wheat feed Wheat, barley and other wheat raw materials contain a lot of soluble non-starch polysaccharides (see Table 1), which leads to an increase in water consumption and an increase in the viscosity of the chyme after the chickens eat, which not only hinders the physical contact between digestive enzymes and […]
1.The importance of gut health As the main digestive organ of the animal body and the largest immune organ in the body, the intestine plays an important role in the growth and development of poultry and the entire production process. Gut health is a necessary condition for animal health and is an important part of […]
Concerns in diet formulation design and raw material selection Energy The low-protein diet formula for suckling piglets should be designed using the net energy system as much as possible, so that the effect of feed usage can not be affected by the level of protein content. The digestible energy system and metabolizable energy system overestimated […]
1. Feeding 1) Choose fresh ingredients; 2) Use flavorings to cover up the bad smell and taste in the feed and improve the palatability of the feed. 2. Digestion 1) Select raw materials with high digestibility to improve the digestibility of feed; 2) Add functional additives such as acidulants and enzymes to help improve the […]
