Traditional Chinese medicine compound for improving meat flavor of livestock and poultry and preparation method thereof

Abstract

The invention relates to a traditional Chinese medicine compound for improving meat flavor of livestock and poultry, prepared from, by weight, 20-50 parts of Rhizoma Atractylodis Macrocephalae, 10-40 parts of Fructus Chebulae, 10-30 parts of Fructus Foeniculi, 10-30 parts of Fructus Crataegi, 20-40 parts of Herba Polygalae Japonicae, 20-40 parts of Radix Fici Hirtae, 20-60 parts of Herba Paederiae, and 10-20 parts of Radix Aucklaneliae.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicines, and relates to a traditional Chinese medicine composition for improving the quality and flavor of livestock and poultry meat and a preparation method thereof. Background technique [0002] The modern pig industry is gradually shifting from production to market (consumer). In the past, in order to reverse the situation that the supply of pork products was in short supply, the breeding and nutrition workers of various countries have been committed to the pursuit of high-efficiency pork production, and focused on improving the growth rate and fattening performance of pigs, and made significant progress. Pigs The growth rate, material-to-weight ratio and lean meat percentage of the meat have been continuously improved, and the meat production capacity has been greatly improved. However, in artificial breeding and high-speed growing hybrid pigs, other meat quality traits such as tendernes...

AI Technical Summary

Problems solved by technology

Modern farming methods have improved the breeding efficiency, but due to the short growth cycle of pigs, the quality of the meat is poor, and the original flavor of pork is lost

At present, there have been many experimental studies on regulating the meat quality of pigs with the traditional Chinese herbal medicine theory in my country; Failure to achieve optimum pork quality

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