Feed additive for reducing astringency of goat meat

• Main Authors: ZHANG YANWEN, TAN CHUNPING, WU YUNYUE, ZHENG YIMIN, CHEN QIUSHI
• Format: Patent
• Language: Chinese; English
• Published: 22.03.2019
• Subjects: FODDER; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the technical field of sheep feed, and in particular relates to a feed additive for reducing the astringency of goat meat. The feed additive is prepared from the following rawmaterials in parts by weight: 30-40 parts of hawthorn, 15-20 parts of clove, 3-6 parts of ginkgo leaf, 15-20 parts of cinnamon, 20-30 parts of turmeric, 15-20 parts of Taibai Mountain herbs, 6-10 parts of radix astragali seu hedysari, 6-10 parts of acanthopanax, 20-30 parts of bupleurum, 10-15 parts of jasmine, 6-10 parts of teasel root, and 1-2 parts of an enzyme preparation. The hawthorn, the clove, the ginkgo leaf and the cinnamon can reduce the synthesis of fatty acids in a goat body and reduce the astringency of the goat meat; the turmeric, the Taiban Mountain herbs, radix astragali seuhedysari, the acanthopanax, the bupleurum, the jasmine and the teasel root can improve the metabolism ability of a goat so as to speed up metabolism and promote growth; and the enzyme preparation canaccelerate the metabolism o