Formula of flavored pig feed

Abstract

The invention relates to a formula of a flavored pig feed. The formula of each ton of the flavored pig feed comprises the following raw materials in proportion: 80-100kg of bran, 30-50kg of puffing soybeans, 100-150kg of soybean meal, 50-100kg of alfalfa meal, 8-10kg of stone powder, 5-8kg of dicalcium phosphate, 2-4kg of sodium chloride, 0.2-0.5kg of composite enzyme, 0.1-0.2kg of phytase, 1-3kg of an acidulant, 2-4kg of composite organic trace elements, 0.3-0.5kg of composite vitamins, 10.01-0.05kg of vitamin B, 0.2-0.5kg of ginkgo fruits, 0.2-0.5kg of asiatic cornelian cherry fruits, 0.2-0.5kg of star aniseeds, 0.2-0.5kg haw powder, 2-5kg of lysine, 10-15kg of peanut oil, 10-15kg of coconut oil, 0.1-0.2kg of vitamin E and the balance of corn. The feed is used for feeding pigs of which the weight is larger than or equal to 30 kilograms, improving the immunity and increasing the deposition quantity of purely fragrant precursors are facilitated, and "original fragrance" flavored pork which is extremely rich in juiciness, strong in fragrance, good in tenderness, high in safety, free from antibiotics and high in nutrition can be produced.

Description

technical field [0001] The invention belongs to the technical field of pig feed, and in particular relates to a flavored pig feed formula. Background technique [0002] Pork is the traditional meat food of our people, and the annual output of pork accounts for about 65% of the total meat output. Since the 20th century, increasing the growth rate and lean meat percentage of pigs has always been the main goal pursued by livestock workers, but excessive pursuit of growth speed and lean meat percentage has reduced the quality of pork. Once upon a time, we began to be full of doubts about the safety of the pork in the vegetable market? Harmful substances such as hormones, drug residues, and heavy metals in pork exceed the standard, endangering human health and making people "discolored when talking about meat". The pigs in the breeding environment are heavy in weight, thick in backfat, unhealthy in fat structure, high in saturated fatty acid and cholesterol, and eating more wil...

AI Technical Summary

Problems solved by technology

Since the 20th century, increasing the growth rate and lean meat percentage of pigs has been the main goal pursued by livestock workers, but excessive pursuit of growth speed and lean meat percentage has reduced the quality of pork

However, due to the slow growth and low lean meat rate of local pigs, large-scale breeding cannot be carried out, and the commerciality and safety are not suitable for development.

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