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Pig feed for improving pork quality and preparation method thereof

A pig feed and meat quality technology, applied in the field of animal nutrition, can solve problems such as damage to the mucous membrane of the digestive tract, achieve the effects of reducing the ratio of feed to meat, prolonging the shelf life, and reducing cooking losses

Active Publication Date: 2017-05-10
INST OF SUBTROPICAL AGRI CHINESE ACAD OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, cysteamine itself has strong reducing properties, and long-term feeding of high levels of cysteamine may damage the digestive tract mucosa (Cheng-Bo Yang et al.

Method used

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  • Pig feed for improving pork quality and preparation method thereof
  • Pig feed for improving pork quality and preparation method thereof
  • Pig feed for improving pork quality and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0036] The preparation method of the safflower bean powder is as follows: take the safflower bean whose grain weight is 100-140 g, cook and crush to obtain the safflower bean powder.

[0037] The vitamin premix and mineral element premix used in the present invention are vitamin A, vitamin D, vitamin E, vitamin K3, vitamin B1, vitamin B2, folic acid, pantothenic acid, niacin, trace element copper, trace element iron, trace element Any mix of manganese, trace element zinc and trace element iodine.

Embodiment 1

[0039] 1. Experimental design

[0040] Take 360 ​​healthy fattening pigs whose breed is Wai Sanyuan "Du Dachang" and whose body weight is 87.5±0.2kg, they are randomly divided into 5 treatment groups, each treatment group has 8 repetitions, respectively: control group, experimental group 1 , experimental group 2, experimental group 3, experimental group 4. The experimental period was 28 days; during the experimental period, the feeding management program and immunization program were carried out according to the conventional commercial pig feeding management manual. 2. Preparation of pig ration and feed

[0041] During the experiment, the rations and feeds were configured according to the nutritional requirements of pigs in the US NRC (2012). The specific components of the rations and feeds are shown in Table 1.

[0042] The composition of table 1 fattening pig ration feed (by weight)

[0043]

[0044] Weigh the soybean meal and corn according to the above-mentioned comp...

Embodiment 2

[0075] Take 90 fattening pigs of Wai Sanyuan "Du Changda" and body weight of 65±2.5kg, and randomly divide them into 3 treatment groups, each treatment group has 6 replicates, and each replicate has 5 pigs.

[0076] Treatment group 1: without adding coated cysteamine hydrochloride; treatment group 2: mass fraction of 0.03% coated cysteamine hydrochloride + 0.25% safflower powder + 0.1% selenomethionine; treatment group 3: 0.06% mass fraction of coated cysteamine hydrochloride + 5% safflower bean powder + 0.2% selenomethionine.

[0077] The results of feeding experiments showed that the addition of treatment group 2 increased the content of oxymyoglobin in the pork of finishing pigs to a greater extent; while treatment group 3 had no significant effect on the content of oxymyoglobin.

[0078] The results showed that under the combination of 0.03% coated cysteamine + 0.25% safflower bean powder + 0.1% selenomethionine, the diet of the experimental group could improve the meat qu...

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Abstract

The invention discloses a pig feed for improving the pork quality and a preparation method of the pig feed. The pig feed comprises the following components in part by weight: 20-70 parts of corn, 1-40 parts of bean pulp, 3-20 parts of wheat bran, 0.01-0.1 part of enveloped mercaptamine, 0.1-0.5 part of selenomethionine, 2-10 parts of big red bean powder, 5-30 parts of rice bran, 1-4 parts of a vitamin premix and 1-4 parts of a mineral element premix. The reasonable amount of enveloped mercaptamine, selenomethionine and big red bean powder are added in the feed, so that the prepared pig feed improves the daily gain and the feed intake of a pig, the feed conversion ratio of the fattening pig is reduced, the conversion rate of the feed is improved, the cooking loss and the malondialdehyde content of the pork are reduced, the inoxidizability of the pork is improved, and therefore, the meat quality and the meat color of the pork are effectively improved, and the shelf life of the pork is prolonged.

Description

technical field [0001] The invention relates to the technical field of animal nutrition, in particular to a pig feed for improving pork meat quality and a preparation method thereof. Background technique [0002] With the improvement of the level of pig breeding and the improvement of people's living standards, the meat quality of pork has increasingly attracted the attention of farmers and consumers. The meat color of pork is the most intuitive indicator of meat quality indicators. Meat color is not only one of the meat shapes that consumers are most concerned about, but also one of the important factors that determine the market price of pork. Therefore developing the feed product that improves pork meat color is the hot issue that feed industry pays close attention to always. [0003] The meat quality of pork is affected by many factors such as genetics, environment, nutrition and slaughter. In production, especially before the pigs are slaughtered, the meat quality of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K10/30A23K10/37A23K20/142A23K20/174A23K20/20A23K40/30A23K40/10
CPCY02P60/87
Inventor 刘红南印遇龙白苗苗徐康李浙烽余荣徐二华
Owner INST OF SUBTROPICAL AGRI CHINESE ACAD OF SCI
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