Feed additive capable of improving flavor of pork as well as preparation method and application of feed additive

Abstract

The invention relates to a feed additive capable of improving the flavor of pork as well as a preparation method and application of the feed additive. The feed additive comprises the following components of phytosterin, a plant extract, selenium yeast, probiotics powder, conjugated linoleic acid, saccharicterpenin and a carrier substrate. The preparation method comprises the following steps of weighing the components in parts by weight, firstly screening the plant extract, and performing uniform mixing; then mixing the phytosterin with a part of the carrier substrate; and finally, adding the remaining components, performing sufficient and uniform mixing, performing granulation, and performing screening. Compared with the prior art, the feed additive disclosed by the invention has the advantages that after the feed additive is added to a pig basic ration, the growth of pigs can be promoted, the feed utilization rate can be increased, the eye muscle area and the lean meat percentage canbe increased, the water drop losses can be reduced, and the content of intramuscular fat of the pork can be adjusted and controlled, so that the intramuscular fat is rich and uniform, the compositionstructure and the balanced proportion of fatty acid in the pork are improved, the fat percentage is reduced, the content of flavored precursor substances of the pork is increased, the tenderness and the juicy nature of the pork are improved, and the pork is delicious in flavor, delicate in mouth feel, fresh and juicy, free from drug residues and healthy.

Description

technical field [0001] The invention relates to the field of pig feed additives, in particular to a feed additive for improving pork flavor and its preparation method and application. Background technique [0002] With the improvement of living standards, people pay more and more attention to the quality of pork and the benefits of breeding. Consumers' demand for modern pork is not limited to the quantity of meat and high lean meat percentage, but also pursues the color, tenderness of meat. degree, flavor, etc. Under large-scale and intensive farming conditions, animals are vulnerable to stress factors such as stocking density, sudden changes in temperature and humidity, and fright, which lead to stress in animals, reduced production performance, and reduced meat quality. In the existing conventional feed, a large amount of antibiotics, chemical spices, etc. are usually added, but these chemical ingredients will remain in the meat and cause residual problems, and will also ...

AI Technical Summary

Problems solved by technology

Under large-scale and intensive farming conditions, animals are vulnerable to stress factors such as stocking density, sudden changes in temperature and humidity, and fright, which lead to stress in animals, reduced production performance, and reduced meat quality

In the existing conventional feed, a large amount of antibiotics, chemical spices, etc. are usually added, but these chemical ingredients will remain in the meat and cause residual problems, and will also cause pigs to be restless, tail biting, biting, and coat color deterioration. The quality of pork becomes rough, lacks flavor, and tastes poor, which seriously affects human health and pig farm breeding benefits

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