http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104161211-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-87 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-142 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-174 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-22 |
| filingDate | 2013-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104161211-B |
| titleOfInvention | A kind of preparation method of piglet feed and piglet feed |
| abstract | The invention discloses a kind of preparation method and piglet feed of piglet feed, belong to field of feed for animals.The method comprises the following steps: (1) adds modulator after being pulverized by the raw material containing starchy material and carries out first time and modulate slaking, then adds ager and carry out second time slaking, then cools, pulverizes raw material A is for subsequent use; (2) add modulator after the raw material A of step (1) being mixed with the raw material B that comprises mineral element and/or amino acid and/or vitamin substances to carry out third time and modulate slaking, then add ager and carry out the 4th slaking, cool and get final product.The present invention adopts four curing processes in the preparation process of piglet feed, raw material can not only be made to reach good amount of cure, reduce nutriment loss, improve the transformation efficiency of feed, feed can also be made to become crisp soft, increase palatability, reduce ANFs and harmful microbe content in raw material simultaneously, reduce the ill possibility of pig, promote pig growth. |
| priorityDate | 2013-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.