Compound pre-mixing feed for highly-effective production of high-quality meat pig
A technology for compounding premix and pork, which is applied in the field of animal nutrition, can solve the problems such as the inability to effectively improve the comprehensive quality of commercial hybrid pork, and achieve the effects of improving the comprehensive quality of pork, improving muscle color, and improving muscle color.
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Embodiment 1
[0111] Embodiment 1 Meat pig 1.5% additive compound premix is prepared from the following materials:
[0112]
[0113] Note: ①The values in the table refer to the addition amount of each raw material in 1 ton of full-price ration (g); ②The content of each active ingredient in the premix per kg of full-price ration for hogs is at the upper-middle level.
[0114] Using the above-mentioned 1.5% compound premix formula for meat pigs as a compound premix for "Dachang" binary hybrid meat boars, the content of meat pig muscle color, water strength, intermuscular fat, umami amino acids, and polyunsaturated fatty acids can be improved. Increased by 10%, 6.71%, 13.07%, 8.76% and 11.27%; although according to this formula, the cost of the compound premix formula has increased by 9.7%, but the price of wool pigs can be increased by about 7%, and each pig can increase the profit by 40% About 10,000 yuan, 10,000 pigs can add about 400,000 yuan in profit.
Embodiment 2
[0115] Embodiment 2: Pork 1.5% additive compound premix is prepared from the following materials
[0116]
[0117] Note: The values in the table also refer to the addition amount (g) of each raw material in 1 ton of full-price diet, but the difference from Example 1 is: ① Fe and Se are selected from inorganic raw materials; ② Premix The content of each active ingredient in the pork pigs per kg of the full price diet is at the middle and lower levels.
[0118] Using the above-mentioned 1.5% compound premix formula for meat pigs, as the "Du Changda" three-way hybrid meat pig compound premix, the content of meat pig muscle color, water strength, intermuscular fat, umami amino acids, and polyunsaturated fatty acids can be improved. Increased by 11%, 6.91%, 13.27%, 8.86% and 11.37%; although according to this formula, the cost of the compound premix formula has increased by 8.6%, but the price of raw pigs can be increased by about 7%, and each pig can increase the profit by ...
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