Feeding composition for improving meat quality and preparation method thereof

Abstract

The invention belongs to the field of feed additives, and relates to a feeding composition for improving the meat quality and a preparation method thereof. The feeding composition is prepared from thefollowing traditional Chinese medicine raw materials in parts by weight: 2-4 parts of poria cocos, 5-7 parts of liquorice roots, 8-10 parts of fructus momordicae, 9-11 parts of fructus crataegi, 9-11parts of radix astragali, 9-11 parts of pericarp of Chinese prickly ash, 9-11 parts of rhizoma atractylodis macrocephalae, 9-11 parts of cortex magnoliae officinalis, and 13-17 parts of illicium verum. The feeding composition further comprises probiotics including one or more of bacillus subtilis, bacillus licheniformis and enterococcus faecalis. The feeding composition does not contain antibionts and chemical synthetic products, is obtained by fermenting traditional Chinese medicine plants by probiotics, is green and environmentally friendly, has dual effects of medicines and nutrition, canexert the health-care effects of reducing the prevalence rate of pigs, improving the meat quality, promoting the growth, and increasing the breeding by preventatively and reasonably adding during feeding of pigs, and has a very wide application prospect in the ecological breeding.

Description

technical field [0001] The invention belongs to the field of feed additives, and relates to a feed composition for improving meat quality and a preparation method thereof. Background technique [0002] With the improvement of living standards and economic globalization, people pay more and more attention to the quality of pork and the benefits of breeding. Consumers' requirements for pork are not only limited to the quantity of meat and high lean meat percentage, but also the color of meat. , tenderness, pH value, flavor, etc., these are important indicators for evaluating the quality of meat. Under modern intensive breeding conditions, animals are subjected to more and more stress factors (such as stocking density, immunization, sudden changes in temperature and humidity, fright, etc.), which can easily lead to oxidative stress in the animal body, resulting in animal growth. slow down, and the quality of the meat decreases. [0003] In order to solve the above problems, p...

AI Technical Summary

Problems solved by technology

However, traditional natural plant additives have disadvantages such as large amount of addition, increased cost, and feed palatability; while chemically synthesized meat quality products have potential safety hazards caused by residual problems, and simply increasing the lean meat rate affects the taste of meat products.