At present, there are more farmers, herdsmen and specialized households raising beef cattle. In the feeding process of beef cattle, in addition to feeding carbohydrates such as corn, sorghum, melon stems, and bean cakes, protein feeds, and quality forage, it is best to make supplemented feeds with high sugar content and rich vitamins. The fattening effect will be better. The production techniques for beef cattle “two complementary feeds†are now described as follows:
The saccharification feed uses the amylase in the cereal seed to convert part of the starch into maltose and improve the palatability of the cereal feed. Production method: Add 2.5 times of hot water to the ground seeds, stir evenly and place at a temperature of 50°C-55°C to make the amylases work. After 6 hours, the feed sugar content can be increased to about 10%. . If 2 kg of malt is added per 100 kg of seeds, the saccharification will be better and faster. Saccharification feed is added to the beef cattle's diet at a rate of 10%. Beef cattle are particularly fond of feeding, and the fattening effect is significant.
Germinated feed The cereal feed can germinate beef cattle for vitamin supplementation. The germination feed within 1 cm is rich in vitamin E, and about 7 cm germination feed contains more carotene, vitamin B2, and vitamin C. Production method: After soaking the seeds in warm water of 18°C-22°C for 15 hours, spread them in wooden trays and fine sieves, about 5 cm thick, cover the sacks or straw mats, etc., and regularly spray water to keep them moist. The indoor temperature is maintained at about 25°C, and germination can take place in about 7 days. Sprouting feed is not only a high-quality supplementary feed for beef cattle, but also a good supplementary feed for bulls and other livestock and poultry.
Transglutaminase is an enzyme that catalyzes the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture fish and other fish products. Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products.
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Chiba Tofu ingredient, food additive for Surimi
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