Feeding method for improving meat flavor of fatting pigs

Abstract

The invention belongs to the technical field of pig culture, in particular to a feeding method for improving meat flavor of fatting pigs. The feeding method specifically comprises the following steps of (1) feeding a fatting feed at fixed time each day, wherein the feeding times are respectively 6:00 to 7:00 and 18:00 to 19:00 each day, and the feeding amounts of the two times each day are the same; (2) in the fatting period, performing light radiating treatment by green light at 1:10 to 4:00 each day, and performing light radiating treatment by orange light at 20:40 to 23:20 each day. The feeding method has the advantages that the fatting feed is fed at fixed time each day, and the light is supplemented, so that the survival state of the fatting pig is obviously improved, the symptoms of depression, constipation, inappetence and the like of the house-cultured fatting pig are effectively prevented, the weighting of the fatting pig is effectively promoted, the meat yield rate is promoted, the meat index is obviously improved, the meat has good water retaining ability and juicy property, the meat is red in color and lustre, and the good quality and mouth feel are realized.

Description

technical field [0001] The invention belongs to the technical field of pig breeding, in particular to a breeding method for improving the quality and flavor of fattening pork. Background technique [0002] Since pigs were domesticated by humans, their meat products have played a pivotal role in human food consumption, providing humans with high-quality protein; pork is currently the most consumed meat product in the world, accounting for the total amount of meat consumed in the world So far, countries around the world have made great progress in the genetic improvement of pigs, especially in growth and carcass traits such as growth rate and lean meat percentage, but at the same time the meat quality traits have declined sharply, especially the flavor and tenderness of pork. Degree, juiciness and apparent acceptance; with the rapid economic development and the improvement of people's living standards, consumers have put forward new requirements for the quality of pork, and ha...

AI Technical Summary

Problems solved by technology

[0002] Since pigs were domesticated by humans, their meat products have played a pivotal role in human food consumption, providing humans with high-quality protein; pork is currently the most consumed meat product in the world, accounting for the total amount of meat consumed in the world So far, countries around the world have made great progress in the genetic improvement of pigs, especially in growth and carcass traits such as growth rate and lean meat percentage, but at the same time the meat quality traits have declined sharply, especially the flavor and tenderness of pork. Degree, juiciness and apparent acceptance; with the rapid economic development and the improvement of people's living standards, consumers have put forward new requirements for the quality of pork, and have extremely high requirements for the quality and flavor of pork , but the feeding method of fattening pigs in the prior art can not effectively improve the meat quality and local flavor of pork; high economic value