Improve palatability what's a good way

On pig farming, the increased feed intake can maximize meat production and meat quality in feeding should think of ways to improve palatability, and are willing to take the initiative to eat the pigs feed, increased intake.

The use of flavors, studies have shown that pigs for sweets has a very significant preference sweeteners (containing 6.7% of sodium saccharin and other long-lasting flavor enhancers and synergist) can increase feed intake, but added level too high or too low is not conducive to pig feed intake of the play, in piglet growth phase (1 to 28 days), diets 150 mg / kg of compound sweetener can achieve the maximum daily intake, but also can get this biggest daily gain stage. In addition, experiments show that the flavoring agent with antioxidant function, with the extension of feed storage time, flavoring agents can effectively alleviate the degree of oxidation of feed.

Oxidation feed mildew, mold can take the following steps to oxidation:
(1) the storage of feed moisture content should be controlled within a certain range, generally not more than 12%, warehouse ventilation, insulation, ground moisture to do place, the relative humidity at 60% humidity cause mold growth too large, and is not conducive to the preservation of a high fat diet;
(2) the optimum temperature for the growth of mold 28 ~ 38 ℃, so to control the temperature of the warehouse, prevent mildew, highly unsaturated fatty acid in feed at higher temperatures to oxidative rancidity.
(3) the rational use of some antifungal powder and antioxidants to deal with some urgent situations feed moldy and rancid, but it will affect the nutritional value of the feed, it is not recommended for long-term use.

Reasonable process, there were reports that will be made of crushed grain feed pellets, the feed utilization can be increased by about 23%. Feed in the granulation process will go through the process of steam treatment and suppression of the high-pressure rubbing crowded, making feed grain cell rupture and release of intracellular substances to increase the nutritional content of the feed. Meanwhile, after pelletized feed, palatability, and when the feed reduces energy consumption, but also makes the feed more uniform, to avoid some kind of pig feed ingredients designed to pick eating.

Elimination of anti-nutritional factors, anti-nutritional factors are the main factors restricting feed efficiency, in order to reduce or eliminate the effects of anti-nutritional factors, can take a variety of approaches. The main treatment methods include physical treatment, chemical treatment, biological treatment and breeding of new varieties. Most of the anti-nutritional factors have thermal instability, such as a variety of protease inhibitors, lectins, and other anti-vitamin factors, it may be denatured by heating.