What are the functions of Eucommia ulmoides leaf extract as a feed additive?
2025-11-17
The most useful component of Eucommia ulmoides leaves is chlorogenic acid. Recent studies have found that adding Eucommia ulmoides leaves (or extracts) to animal feed can improve animal immunity, resulting in higher egg production and better egg quality in chickens and ducks. It can also improve the palatability of meat and eggs.
Anti-aging, regulating blood pressure, lowering blood lipids, lowering blood sugar, moisturizing the intestines and laxatives, weight loss and beauty, enhancing immunity, anti-fatigue, nourishing the liver and kidneys, etc.
Product Properties
This product is a powder with a slightly yellowish color, sweet taste, and slightly acidic.
Chlorogenic acid, geniposide, tannic acid, quercetin, rutin, etc.
Storage
Place in a cool, dry place, away from light and high temperature.
Packaging
1kg package, 5 kg package, 10 kg package, 25 kg package
Transportation
Express, Air, Sea
Shelf Life
24 months
Uses of Eucommia ulmoides leaf extract feed additives:
1. Eucommia ulmoides leaf extract contains many beneficial components, primarily active substances like chlorogenic acid. These can enhance the animal's own resistance; the effect is comparable to antibiotics. Crucially, Eucommia ulmoides leaf extract can achieve similar effects to antibiotics, but it is more natural and safer.
2. Eucommia ulmoides leaf extract can make chickens lay more eggs and maintain high production for a longer period. The eggs laid by chickens are also better: less bad cholesterol and higher calcium content, making them healthier and more nutritious. After adding Eucommia ulmoides leaf extract, chickens' feed requirements actually decrease.
3. Improving the meat quality of farmed animals. Generally, feeding animals with Eucommia ulmoides leaves or their extracts can alter the composition and quality of meat. For example, collagen in eel meat increases while neutral fat decreases; neutral fat in farmed animals such as chickens, rabbits, pigs, and beef cattle can also be reduced to varying degrees. Simultaneously, lean meat percentage increases, meat becomes more tender and elastic, and nutritionally richer, more closely resembling that of natural wild animals.
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