First, the alternative product of antibiotics
Since the EU completely banned antibiotics in animal feed in 2006, five years have passed, and people have turned from suspicion and cynicism to recognition and chasing. One of the reasons is that the animal's performance is not significantly reduced by the absence of antibiotics, but rather increased, and the quality of animal products is more trusted by consumers than before. Its early technical reserves are mainly acidifiers, sweeteners, flavoring agents and plant extracts. Nowadays, the research on these kinds of additives has reached the molecular level, especially the acidifying agent. The dosage form and composition used have changed a lot compared with five years ago. Organic acids, especially acidifiers such as lactic acid and citric acid, occupy In the mainstream, inorganic acids are gradually relegating to the next level.
There have been breakthroughs in the study of the antibacterial mechanism of medium- and short-chain fatty acids, but the site where organic acids play a role is still controversial. In the case of piglets, due to insufficient gastric acid secretion during weaning, an additional acidifier is needed to maintain the acidity in the stomach, and pepsin is activated to pre-digest the protein in the feed. However, piglets' intestines are also weak when weaned, and mucosal epithelial damage caused by stress needs to be repaired as soon as possible. The development of microbial flora in the intestine also requires appropriate stimulation. Studies have shown that appropriate lactate levels in the intestines of piglets contribute to intestinal epithelial development. In clinical applications, it has also been observed that coated acidifiers have a significant effect on the control of nutritional diarrhea in piglets.
For sweeteners, one of the reasons for concern is that the price of sugar has risen all the way, and the cost of adding piglets is getting higher and higher. In fact, pigs are very sensitive to sweetness, and monosaccharides, disaccharides, and oligosaccharides are preferred. In actual feeding, pigs prefer to add sucrose, so the sweetness of the population cannot be used as a criterion. Raw materials such as broken rice, flour and rice bran in the feed ingredients can partially hydrolyze sucrose under the action of salivary amylase in the pig's mouth, so the palatability is better. In the 1990s, the consumption of molasses in the feed of piglets was very palatable, mainly due to the simple sugar contained in the piglets.
For the camphor, the previous decade has been a misunderstanding, that is, the closer to the fragrance of the milk and fishmeal flavor, the more the pigs like it. Studies have shown that piglets like the smell of milk, chocolate, lemon, etc., especially the sweet-scented milk-flavored feed; growing fattening pigs like strawberry, orange and other flavors (Liu Guoxin, 2003). The results of many years of experiments showed that the preference index of the suckling pig and the piglet to the cheese taste was 1.50-1.60; the frankincense/vanilla flavor was 1.40-1.50; the red fruit flavor was 1.20-1.30; the green fruit flavor was 1.10-1.20; the anise flavor (Little pig) is 1.20 (Chen Xuebin, 1999). It can be seen that the cheese flavor is not only the familiar milk taste of the suckling pig, but also the flavor that the suckling pig loves. In the piglet diet, a cheese-flavored and sweet-flavored flavor similar to that of breast milk is added, and the feed intake of the piglets is increased. Some of the newly developed fragrances, including fragrances close to the sow's body fragrance, no longer focus on the human sense of smell, but on the pig's preference. In the case of balanced nutrition, the contribution to feed-to-meat ratio may not be as apparent in previous literature reports.
The simplest shape of the reinforcing ring is a rectangular column attached to the surface of the product, but in order to meet some production or structural considerations, the shape and size of the reinforcing ribs need to be changed as shown in the following figure. The position of the bottom of the product must be rounded to eliminate excessive stress concentration. The rounded corner design also gives the runner a gradual shape to fill the cavity with curvature. Problems such as water trapping will also lengthen the production cycle and increase production costs.
Shield Reinforcement Ring,Tunnel Reinforcement Ring,Shield Tunnel Ring,Concrete Surface Of Ring
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