Fattening method for improving pork flavor of Lulai black pigs

Abstract

The invention belongs to the technical field of pig breeding and particularly provides a fattening method for improving the pork flavor of Lulai black pigs. The fattening method comprises the following specific steps that 1, a fattening material is fed 5 times every day, and the same feeding amount of the fattening material is adopted each time, wherein the fattening material is prepared from redgrape skin residues, fresh mulberry leaves, compound probiotics, ferrous gluconate, tomato seed meal, buckwheat, corn, salt and fresh purslane; 2, green light and yellow light are used for perform supplemented lighting treatment at night every day, intestinal health is effectively regulated, the metabolic ability is improved, the digestive absorption and conversion ability of nutrient substances is improved, fat deposition between muscle bundles and muscle fiber is effectively promoted, synthesis and accumulation of inosinic acid, reducing sugar and delicious amino acid in pork are promoted, the special flavor and nutritional quality of pork are effectively improved, body immunity functions are effectively enhanced, the production performance of pigs is improved, the daily gain is remarkably increased, a fattening period is shortened, the fattening cost is reduced, and the fattening benefit is increased.

Description

technical field [0001] The invention belongs to the technical field of pig breeding, in particular to a fattening method for improving the flavor of Lulai black pork. Background technique [0002] Pork flavor is a basic concern of the modern pork market and consumers, and it is also one of the competitive focuses of modern pig production and pork product processing; the classic concept of pork flavor is the sensory nerves transmitted to the brain when humans taste a specific meat. Comprehensive taste and sensory impression; Lulai black pig is a new breed based on local breed Laiwu black pig and introduced foreign pig breed Yorkshire as breeding material. In the breeding technology of Lulai black pigs in the prior art, only focusing on its fattening effect and no relevant research on its meat flavor, resulting in its unsatisfactory pork flavor; The fattening method of Laihei pork flavor can effectively promote the rapid development of Lulai black pig industry. SUMMARY OF T...

AI Technical Summary

Problems solved by technology

[0002] Pork flavor is a basic concern of the modern pork market and consumers, and it is also one of the focal points of competition in modern pig production and pork product processing; the classic concept of pork flavor is the sensory nerve transmitted to the brain when humans taste a specific meat Comprehensive sensory impressions; Lulai black pig is a new breed bred on the basis of local breed Laiwu black pig and imported foreign pig breed Yorkshire as breeding material. It has good meat quality, high reproductive rate, strong adaptability, and sports-loving and resistance to rough food, etc., in the breeding technology of Lulai black pigs in the prior art, only pay attention to its fattening effect, and do not carry out relevant research on its meat flavor, resulting in unsatisfactory pork flavor; The fattening method of Lai black pork flavor can effectively promote the rapid development of Lulai black pig industry