http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120117269-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_067335d9929babe59b95b70dda3d1681 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_37699466a3463707b44a5d7e072c0aa9 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 |
| filingDate | 2011-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d7df04764b6eb8ceab600a37ab1c0ac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b551bdea52cc7c52cd8e30ec8da8f799 |
| publicationDate | 2012-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120117269-A |
| titleOfInvention | Feed additives using maltol and tourmaline complex and preparation method thereof |
| abstract | The present invention is added to the commercial blends using maltol and tourmaline complexes to feed chickens, pigs, cows, etc. to increase the immunity of livestock, increase the unsaturated fatty acids in the muscle, excellent meat improvement effect (등), etc. It relates to a novel feed additive and a method for producing the same. Feed additive of the present invention maltol and 1.0 ~ 500nm of The complex consisting of tourmaline of nanoparticle size, preferably tourmaline of nano particle size of 200-500 nm, is uniformly mixed in commercial animal feed with a fixed ratio of 0.01% to 5.0% by weight in livestock. By feeding maltol's antioxidant and immune system, and by the action of negative ions from tourmaline, it activates the body's metabolism and promotes growth, decreases mortality by enhancing the body's immune function, unsaturated fatty acids. Increasing the content of fatty acids will result in a marked improvement in meat quality. |
| priorityDate | 2011-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.