The use of flavoring and coloring agents for broiler fattening is good. Adding flavourings Adding flavourings (such as cloves, ginger, sweet peppers, etc.) to the feed of fattening broilers not only stimulates the appetite of the chicken, but also improves the quality of the chicken and makes the chicken It tastes better and can stay fresh for a long time. Because these spices have the dual effects of antisepsis and disease prevention, they can improve chicken meat quality and extend the shelf life. The formulation of the flavoring agent is as follows: 10 grams of green onions and garlic, 7 grams of dry yeast, 3 grams of ginger powder, allspice powder and chili powder, 0.5 grams of monosodium glutamate and salt. In the 10 to 15 days before slaughter, add 0.2 to 0.5% of dietary dietary supplement in the feed. After mixing, feed it once a day in the morning and in the evening.
Adding Natural Colorants Many natural colorants contain high levels of oxidized carotenoids and lutein. If added to the chicken feed, the skin and fat of the chicken can be golden or orange, which will increase the grade of the product. The commonly used natural colorants and their added amount are: 5% of eucalyptus powder, 5% of pine needle powder, 5% of locust leaf powder, 0.3% of red pepper powder, 0.3% of marigold powder, and 0.5% to 0.7% of petal powder of goldfish. Dry orange powder 2% ~ 5%, 2% dried seaweed powder, cow dry powder 1% ~ 2%, 3% shrimp powder, silkworm sand 6%. In addition, the synthesis of oxidized carotenoids, crab yellow, lemon yellow and some antibiotics such as terramycin, chlortetracycline added in the amount of chicken feed, can also improve the chicken, fat and eggshell color.
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