Feed additive for improving fat meat qualities of slaughter pigs and preparation technology thereof

Abstract

The invention discloses a feed additive for improving fat meat qualities of slaughter pigs and a preparation technology thereof. The feed additive for improving the fat meat qualities of the slaughter pigs is prepared form the following raw materials in percentage by weight: 16-18% of astragalus polysaccharides, 25-28% of tremella polysaccharides, 14-15% of tea polyphenols, 17-18% of flax seed oil, 0.6-0.7% of betaine, 0.4-0.6% of choline, 4.5-6% of conjugated linoleic acid, 2.5-5% of lysine, 3-4.5% of threonine, 3-4% of arginine, 1-1.2% of vitamin A, 4-6% of vitamin C, 0.7-1% of vitamin E, 0.3-0.5% of folic acid, 0.3-0.5 of biotin, 0.25-0.3% of selenium yeast, 0.25-0.3% of chrome yeast, 0.05-0.1% of iron, 0.05-0.2% of zinc, 0.2-0.4% of manganese and 0.3-0.5% of copper. The invention has the following beneficial effects: the feed additive disclosed by the invention is added with many ingredients which are beneficial for improving the meat qualities, and the feed additive is enriched in vitamins and trace elements which are required during growth cycles of the pigs; moreover, the feed additive has the effects of promoting animal appetite, resisting stress, improving pork qualities and so on.

Description

technical field [0001] The invention relates to a feed additive and a production process thereof, in particular to a feed additive for improving the fat quality of pork pigs and a production process thereof, and belongs to the technical field of feed additives. Background technique [0002] Pork is the main meat food in people's daily life. With the improvement of people's living standards, consumers have higher and higher requirements for pork quality. People not only require pork to be nutritious, hygienic and safe, but also to have good flavor and mouthfeel, and fat is an important substance that determines the flavor and mouthfeel of meat. Fat is due to the absorption and transformation of digestible nutrients in the feed that animals eat, and accumulates in the body. According to different deposition parts, pork fat is mainly divided into subcutaneous fat, intramuscular fat, and intermuscular fat, which are important factors that determine the quality of pig carcass an...

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Problems solved by technology

[0004] The commonly used feed additives to improve pork quality are mainly Chinese herbal medicine formulas or chemical agents, which often can only reduce the crude fat content to a certain extent and increase the lean meat percentage, but it is difficult to meet the reasonable demand for intramuscular fat content, and the intramuscular fat content is low. , can not improve pork quality well, and improper use of chemical agents can easily cause drug residues

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