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Artemisia argyi leaves are a perennial herb belonging to the Asteraceae family, which has the functions of placenta placenta and hemostasis, dispelling cold and expelling dampness. Artemisia argyi leaves contains protein, fat, vitamins, mineral elements, and other nutrients, with antibacterial, anti-inflammatory, antioxidant and other effects. As a feed additive, Artemisia argyi leaves can enhance the growth performance and immune function of animals, as well as improve the quality of animal products. Therefore, the molecular mechanism of Artemisia argyi leaves and their active components to play related functions deserves further study. In this paper, the extraction technology, application and action mechanism of the active components of Artemisia argyi leaves were reviewed, so as to provide a reference for rational application of Artemisia argyi leaves in animal production. [ABSTRACT FROM AUTHOR]

Mulberry is a perennial deciduous woody plant, and its leaves are homologous food of medicine and food, which have been widely used in feed industry in recent years. After fermentation, the content of anti-nutritional factors such as cellulose and tannin in mulberry leaves is reduced, and the content of crude protein, crude fat, amino acids, and minerals is abundant, which has the effect of improving feed conversion rate and animal product quality. The paper mainly introduces the contents of conventional nutrients, amino acids, vitamins, and minerals in mulberry leaves, the commonly used strains for fermentation, and the changes of nutrients, anti-nutritional factors and bioactive substances in mulberry leaves after fermentation. The effects of fermented mulberry leaves on growth performance, meat quality, and intestinal health of pigs, ruminants, poultry and fish were summarized. The future research direction of mulberry in the field of feed industry was prospected, in order to provide a reference for the efficient utilization of mulberry in animal production. [ABSTRACT FROM AUTHOR]

In addition to probiotics, some inactivated bacteria, their components, and metabolites also have many probiotic functions, which can be collectively called postbiotics Postbiotics mainly come from inactive components in probiotics, which can play a probiotic role. It has the advantages of high safety, good stability and wide applicability, and has many probiotic effects such as improving gastrointestinal function, anti-inflammatory and bacteriostatic, immune regulation, and relieving obesity. It has broad application prospects in the fields of food, medicine, and animal husbandry production. At present, postbiotics has been gradually used in animal production, and has shown many functions, such as improving livestock and poultry production performance, improving animal product quality and preventing and treating diseases, but its application has not been popularized. In this paper, the research progress of postbiotics in livestock and poultry production was summarized, in order to provide a reference for its further wide application in animal husbandry. [ABSTRACT FROM AUTHOR]

The paper is based on the monthly price data of major livestock products in China from January 2002 to July 2022, the UVSVM model was used to investigate the dynamic feedback relationship between random price fluctuations and prices of three types of livestock products: Pork, beef and mutton. The result indicates that the random fluctuations in pork prices have a significant impact on pork prices and change in pork price levels will have a positive impact on the short-term random fluctuation in pork price. The random fluctuations in beef and mutton prices have little impact on their respective price. Changes in the price level of beef and mutton will have a negative impact on the random fluctuations in short-term prices. It is proposed to improve the regulatory mechanism of pork reserves and achieve stable supply and prices in the pork market, policy recommendations for taking multiple measures to stabilize the supply of beef and mutton and promote the stable operation of beef and mutton prices, in order to ensure the supply of livestock product and promote high-quality development of agriculture and rural economy. [ABSTRACT FROM AUTHOR]

Garlic products are rich in nutrition and possess antibacteria, anti-inflammatory, antioxidant, anti-tumor, and the ability to lower blood sugar and lipids, as well as improve animals' appetite. Garlic products can improve the production performance and product quality of animals, and enhance the immunity. The paper summarizes the function of garlic products and their application in animal production, and summarizes and discusses the problems existing in the application of garlic products in animal production, in order to continuously improve the function and value of garlic products, and provide reference for the continuous promotion and application of garlic products in animal production. [ABSTRACT FROM AUTHOR]

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Straw bio-fermentation feed is made by fermenting straw with enzyme preparation and live bacteria preparation, which has high nutritional value and high digestibility, can be efficiently utilized by animals. Straw bio-fermented feed can improve animal growth performance, regulate intestinal flora, promote rumen fermentation and improve the quality of animal products such as meat, eggs and milk. The paper reviews the fermentation mechanism and industrial utilization technology of straw bio-fermented feed, and discusses its application in animal production and its impact on the economic benefits of breeding, to provide a reference for the healthy and sustainable development of feed industry. [ABSTRACT FROM AUTHOR]

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)