Abstract: This experiment is under the orthogonal design L9(34) arrangement, with common protein feed as carrier, the hydrochloric acid as the anion source, the DCAD value as the main evaluative index. We also take into account the content of crude protein in order to optimize the best manufactural techniques for new anion chemical additives. The result indicated that, under the actual working condition, with DDGS as carrier and the 1∶1 proportion of hydrochloric acid to water, imploying the naturelydrize method, and 1∶1.5 proportion of the acid liquor and the carrier the final product is granulated, of good smell, with the DCAD value 2126.19 meq/kg DM, crued protein content 27.28%. 

Key words: new anion chemical additive; edible hydrochloric acid; DCAD value; orthogonal experiment designing