Feed Additives Information

Deamination of amino acids are off to the role of alpha generation off amino acid. This is the main body of amino acids in the way. Participate in human protein synthesis of amino acids, they were 20 species of different structure and way of amino is different also, mainly from ammonia, ammonia, oxidation, ammonia and non oxidation combined off from ammonia, etc, in order to jointly took acetaminophen are most important.

1 Oxidation off from oxidation effect amino is refers to the amino acids in the catalytic oxidation of dhea and remove amino process.

2 Transamination refers to the catalytic transaminase will.alpha.-amino acid amino to another aminoethanoic acid, is the alpha 1,3 ketone acid and a new kind of.alpha.-amino acid process.

Amino acids the food containing and drink a lot of more phyletic, convenient, if buy food for thin body health, clever, will get twice the result with half the promoting function.

First we use amino acid to combined with exercise and physical activity.

Second Considering the body absorb the time needed, we can take it best before we start physical activities 30 minutes.

Third Taking it when we are on a hollow condition.

Fourth whaever before exercise or after it, we can accelerate the muscles restoration, strengthen the muscles after taking immediately it .

The feed additives that is good for animal health are listed as follow:

Antibiotics, synthesis of antimicrobial agents, acidification, spray, sweetener, freshness, spices, probiotics, enzyme preparation gentle granule, etc.

　　From the point of t he main purpose and effective on the using of additives, we can classify commonly used feed additives into 6 categories.

　　One is to complement and balance the nutritional Additives,including of amino acid, Vit, and other trace minerals.

　　Type II is medicated feed additive. It is defined as veterinary drugspremix that filter with carrier or diluent for preventing and cuing animal diseases , including anticoccidial drug class, insect repellent type, class and other antimicrobial growth promoter.

　　Type III is physiological metabolic regulator Additives. It includes hormones, anti-stress class, herbal medicine class.

　　Types IV is Increased appetite and digestion additive including of acidifier, sweetener, flavor agent, fragrance, health agents (probiotics), enzyme and buffer, etc..

　　Type V is a feed additive that strengthen and save the agent class including fungicides, antioxidants, binders, anti-caking agent, emulsifier, silage preservation agent.

　　Type VI ist othe additives, including coloring agents, feed pigment, activated carbon, zeolite, stone, bentonite, nitric acid rare earth.

　　In the green of Duck feeding, we should be selected the type of feed additives with high standards and strict requirements, and not use hormones additives that forbidden by the Ministry of Agriculture a list of prohibited drugs, toxic and hazardous substances.

　　Vitamin maintain animal body are necessary for normal physiological function of low molecular weight compounds. Once the lack of dietary vitamin, it will make the body physiological dysfunction, the emergence of various vitamin deficiencies. So vitamins are essential nutrients for life.

　　A wide variety of vitamins, usually divided into two categories according to their solubility, ie fat soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K), and water soluble vitamins (vitamin B family, and vitamin C).

　　DCP, dicalcium phosphate powder is added dairy and beef cattle calcium and phosphorus minerals commonly used feed, China dicalcium phosphate feed grade standard requirements: phosphorus content of not less than 16%, not less than 21% calcium fluoride is not high at 0.18%. Adult cattle dietary calcium and phosphorus deficiencies can lead to bone disease or osteoporosis, soft, loss of appetite or waste food, pica addiction and production performance. Abnormal estrous cow, repeated with infertility, decreased milk yield. Calf dietary calcium and phosphorus deficiencies can lead to rickets, the early stages, showed loss of appetite, listlessness, progressive weight loss, hair disheveled, hi lying rather than standing and activities that barriers to movement; As the disease progresses, gradual emergence of skeletal dysplasia and soft, bone-side without ossification of the organization to become coarse, spine and sternum deformation. Dairy and beef cattle at different physiological stages of concentrated feed to keep calcium levels of 0.9% to 1.2%, P remained at 0.5% ~ 0.7%.

　　First, feed-grade L-lysine hydrochloride

　　(A) Identification

　　1. Reagents and solutions ninhydrin (Hg3-984-76): 0.1% (m / V) solution; silver nitrate (GB670-77): 0.1 mol / l solution; nitrate (GB62678): 1 +9 solution ; ammonium hydroxide (GB631-77): 1 +2 solution.

　　2. Identification of amino acids steps: Weigh 0.1 g sample, dissolved in 100 ml of water, take 5 ml of this solution, add 1 mL ninhydrin solution, heated three minutes later, add 20 ml of water, standing for 15 minutes, the solution purple was. Identification of Chloride: Weigh 1 g sample, dissolved in 100 ml water, add silver nitrate solution, that is, the white precipitate. Dilute nitric acid, insoluble precipitate; the other of white precipitate, adding an excess of ammonium hydroxide solution, precipitate dissolution.

　　(B) L-lysine hydrochloride determination

　　1. Reagents and solutions acid (Hg3-1296-80); glacial acetic acid (GB676-78); acid mercury (Hg3-1096-77): 6% (m / v) acetic acid solution; α-naphthol-phenyl-methanol Indicator: 0.2% acetic acid solution; perchloric acid (GB623-77): about 0.1 mol / L acetic acid standard solution.

　　2. Steps sample pre-dried at 105 ℃ to constant weight, weighed 0.2 grams of dried sample, weighed to 0.0002 g, add 3 mL formic acid and 50 ml glacial acetic acid, then add 5 ml of glacial acetic acid solution of mercury acetate. Add 10 drops of phenyl-α-naphthol instructions methanol solution with 0.1 mol / increase in acid, acetic acid standard solution titration, the sample liquid from the orange and yellow to yellow green shall titration end point. Otherwise the same method to correct the blank test.

　　3. The results calculated

　　C4H14N2O2 · HCl (%) (0.09132 × C · (V1-V2)) / m × 100

　　Type in C: the concentration of perchlorate standard solution, molar / L;

　　V1: perchloric acid consumed by the sample standard solution volume, ml;

　　V2: blank test the consumption volume of perchloric acid standard solution, ml;

　　m: sample mass, g;

　　0.09132: lysine per mmol of grams.

　　Second, feed-grade DL-methionine in the determination of

　　(A) Identification

　　1. Reagents and anhydrous copper sulfate solution: saturated solution of sulfuric acid; sodium hydroxide: 1 +5 solution; amino acid: 1 +100 solution; nitroprusside sodium cyanate: 1 +10 solution; hydrochloride (GB622-77): 1 +5 solution; ninhydrin: 2% (m / v) solution; acetate.

　　2. Steps weighed 25m g sample, add 1 ml anhydrous copper sulfate saturated sulfuric acid solution, yellow; weighed sample 5 mg

　　Pork quality by many factors, which play a leading role in the pig breeds, such as Duroc, Pietrain pig meat quality such as very different; followed by feeding and management, in particular, animals were slaughtered a few days or hours before more important. Moreover, from transport to slaughter, slaughter techniques, frozen carcass, sale or storage of meat before consumption and so have an impact on meat quality. Now, however, an increasing number of animal nutritionists recognize the composition of diet on meat quality is also very important influence, particularly vitamin and mineral diet.

　　The new version of the standard diet of livestock and poultry meat only emphasize a few aspects: color, texture, shelf-life of fresh meat or good taste of the time, whether the selling. Dietary vitamins, minerals, according to animal species, meat quality, to determine objectively. Now people of vitamin E, vitamin C, riboflavin, and potassium and magnesium minerals more emphasis. Objective: to maintain a long delicious livestock early in the vitamin to, minerals on the improvement of meat quality research focused on the pork. Although beef and poultry continue to increase international trade, and more and more attention by researchers, but to improve the meat quality is still an important issue. In the long-term pursuit of the lean hog, growth rate, the pig’s genetic improvement to increase the company is now improving the quality of pork. The pigs on the bold choice to take into account the same time reducing backfat thickness may be a corresponding reduction of marbling or intramuscular fat content. Illinois pigs nutritionists Harold Rosson noted that the decrease in muscle fat content may reduce the quality of pork, in particular, reduce the flavor, tenderness, water holding capacity and so on. The role of vitamins before and after slaughter. Vitamin E is an effective antioxidant, can inhibit the oxidation of fat in muscle tissue.

　　Dietary vitamin E can reduce the fat oxidation (acidification rate of decline) and water loss (before cooking and water loss during cooking), while improving the color of the meat, increase shelf life. Moreover, when the diet was higher than NRX (1998) the minimum level of dietary vitamin E can improve pig daily gain and feed conversion ratio. Abroad now Dietary vitamin research focuses on applications that form of vitamin E-synthetic or natural. The results show that the absorption of pig is the former on the latter twice, but the latter is more likely to remain in the organization. Another vitamins – riboflavin, or VB2 is the amino acid and fat metabolism in the important nutrients, and the quality of the meat. A large number of studies have shown that the required deposit equivalent protein equivalent of fat deposition than riboflavin high six times. This indicates that the more lean meat deposition required for the greater amount of riboflavin. Some scholars have pointed out that the current NRC (1998) on the riboflavin requirement of the provisions have become obsolete, it is primarily for high-lean pigs designed. From the early 70s, researchers began to try to add vitamin C to improve pork color.

　　However, most long-term vitamin C test using the method. Their aim is to use large doses of vitamin C to reduce the slaughter process sugar glycolysis, to optimize the concentration of oxalate purpose. The researchers previously to glycolysis (glucose and other carbohydrates in the muscle of transforming lactic acid), fresh pork color, water absorption together. Epworth State University researchers found that feeding a single vitamin C290mg (783mg/kg) to improve the drip of pork, meat color stability back. Meanwhile, the world’s leading vitamin manufacturers Roche said vitamin C is one of the most unstable vitamins. Expanded, granulating, heating can reduce the vitamin C quality. Minerals to support muscle growth and meat integrity. Mentioned minerals, pig nutritionists now is I have seriously neglected the growth of the late addition of potassium level. Potassium is the third essential minerals in pigs, the first muscle to be minerals. Potassium can not only promote the absorption of amino acids, in particular, can increase the utilization of lysine. Scientifically speaking, NRC recommended dietary pigs addition of potassium is also outdated. Potassium on the hydraulic system of pork and suitable PH value of the organization are important. At the same time, potassium can reduce the PSE (pale, softexudative syndrome) incidence of meat. Currently, the most serious neglect of pigs, nutritionists magnesium dosage in the growth of late. And function similar to potassium, magnesium is also involved in protein synthesis.

　　Furthermore, the addition of magnesium can also decrease water loss by improving the quality of meat color, reduce the incidence of PSE meat. Mike Ellis and other researchers at the University of Illinois research support from the Australian scholar of wheat aspartic acid magnesium, magnesium chloride in the investigation. Their research shows that the latter two in improving to the same absorption edge than the former price. Researchers will study the United States focused on MgSO4.7H2O on 2 ~ 5 days before slaughter in corn – soybean grain (2.72 kg / per day / per head) in each pig daily added 3.2MgSO4 · 7h2O. Ken Purser also involved researchers at the University of Illinois, he pointed out two days before slaughter to add MgSO4 · 7h2O can improve pork color, firmness, reduce water losses. The United States after the Netherlands followed by a study of the magnesium salt additives. The study showed that in pig diets supplemented with 0.2 to 0.5% magnesium acetate, add the pork quality of winners on the development of standards for a series of magnesium acetate added to improve the quality of 7%, also reduced incidence of PSE meat. Moreover, diets supplemented with magnesium can improve the pig’s growth rate, feed conversion rate, reduce the incidence of swine cannibalism. Normal metabolism in animals to add the acetic acid, can be completely absorbed. Nutritionists know about adding vitamins and minerals on the meat quality, mainly based on clinical nutrition to address the lack of animal growth performance.

　　However, the international meat market, increasing professionalism and specialization, the main provider of beef, pork, poultry. Moreover, the combination of vertical and horizontal food chain, making even the supermarket meat processors can be specified animal nutrition system. So pig nutritionists must consider the composition of feed to produce higher quality meat.

　　The role of methionine on laying hens

　　laying hens of productivity is very high, each about four times its body weight can produce eggs, so the necessary nutrients and proteins are relatively high. According to scholars, the average daily per layer should be about 16 grams of protein. Egg protein is high quality protein, so the amino acids of protein for egg production must be fully balanced, the best similarity with the whole egg protein. General use of soybean meal and sorghum as the main raw material feed, the sulfur amino acids and not enough to supplement with synthetic amino acids. Experimental results show that adding methionine in laying hens feed can greatly increase the laying rate.

　　The role of methionine on broiler chicken

　　broiler chickenrearing of usually only 8-9 weeks, from brooding to finishing on the amino acids of the needs of Liangjun very high, in order to allow chickens to have access to enough energy to meet the high-speed growth, we should use high efficiency feed for broiler chickens. The addition of methionine in broiler feed can increase the high-energy protein feed, so that rapid weight gain of chickens, to achieve the objective.

　　The role of methionine on the pig

　　The pig’s purpose is to produce pig meat, meat production is divided into two parts, (a) of the main formation of muscle tissue to grow, (b) the formation of adipose tissue of fattening period. Growing muscle through protein synthesis, but finishing is the deposition of fat in order to improve the meat. Use the appropriate feed to feed pigs, to improve meat production rates, but the proteins are generally more expensive feed, so in pig feed, adding the right amount of protein methionine can reduce the use of expensive feed, feed conversion rate, thereby increasing efficiency.

　　(1) promote the growth of additives include: olaquindox, pig fast long, speed Yu Jing, many elements of blood, liver residue, animal music, pig peak season.

　　(2) trace element additives include: copper, iron, zinc, cobalt, manganese, iodine, selenium, calcium, phosphorus, etc., can regulate the body’s metabolism and promote growth, enhance resistance to disease and improve feed efficiency and other effects. After the pigs are generally added daily gain increased by 10% – 20%, 8% lower feed costs – 10%.

　　(3) vitamin supplements include: vitamin A, D2, E, K3, Bl, D3, B2, B6, B12, C, and a variety of vitamins, choline, pigs additive premix, VITA fat, Taide Wei He -80, France, fertilizer, health factors, factors such as strong, according to the different pig breeds and different growth stages, scientifically chosen to use.

　　(4) amino acid additives include: lysine, methionine, glutamic acid and other 18 kinds of amino acids, and Sheng-bao, bao livestock, feed yeast, feather meal, earthworm powder, feeding Theatre. Most are currently using additives such as lysine and methionine in the diet with 0.2% of the lysine pigs, daily gain can be increased by 10%.

　　(5) Antibiotic additives include: oxytetracycline, chlortetracycline, neomycin, salinomycin, tetracycline, bacillin, lincomycin, Hong Tai Po and pig feed additives, antibiotics and other insurance.

　　(6) insect health feed additives include: Amber ball net, g ball powder, feeding, etc. Po -34.

　　(7) anti-mildew additive or feed preservatives: Because rice bran, fish meal and other feed concentrates containing high fat and store easily oxidized over time, add ethoxy quinoline, etc., to prevent oxidation feed, add the acid, sodium propionate, etc. prevent moldy feed.

　　(8) herbal feed additives include: garlic, Ai powder, pine needle powder, Glauber’s salt, Codonopsis leaf, stone, Wild plants, orange peel powder, Harms, herb, motherwort.

　　(9) buffer feed additives include: sodium bicarbonate, calcium carbonate, magnesium oxide, calcium phosphate and so on.

　　(10) feed additive flavoring include: sodium glutamate, edible sodium chloride, citric acid, lactose, maltose, liquorice.

　　(11) hormone additives include: raw milk Ling, contributing factors, such as fattening soul.

　　(12) coloring additive adsorption: Main flavored flavin (such as red pepper, yellow corn flour powder).

　　(13) acidifier additives include: citric acid, fumaric acid, lactic acid, acetic acid, hydrochloric acid, phosphoric acid and compound acidifier such as, in pigs diets supplemented with appropriate amount of acidifier, can significantly improve the pig daily gain, lower feed costs.