Nutrition type composite premix compound for improving pork quality

Abstract

The invention discloses a formulation of a nutritional type compound premix for improving pork quality and a production technique and essentially relates to the field of animal nutrition and feed processing. The formulation contains vitamins, synthetic amino acids, electrolyte, trace elements, magnesium agent and accessories. The production technique, in which all ingredients are prepared into uniform mixture by premixing and blending, is simple and stable. In accordance with safe nutrition strategy, the formulation is completely composed of nutrient substances which do no harm to the health of animals and the human beings at all. The formulation can quickly supplement various nutritional anti-stress substances, thus effectively alleviating or eliminating stress of various causes and greatly improving meat quality. Furthermore, the using method is simple and flexible.

Description

technical field [0001] The invention relates to a formula of nutritional compound premix for improving pork quality, and mainly relates to the fields of animal nutrition and feed processing. technical background [0002] With the improvement of people's living standards, people not only require meat to be rich in nutrition, but also have better taste and sensory properties. More and more consumers are complaining that the pork meat is pale, oozes moisture, loses flavor and is prone to off-flavors. [0003] Due to the unilateral pursuit of production performance and lean meat percentage in the process of pig breeding, the quality of meat products has declined, which is mainly manifested in the decrease of intramuscular fat content and anti-stress ability; the decrease of intramuscular fat content leads to poor flavor of pork, while transportation, The stress of processes such as butchering results in pale and watery flesh. For a specific individual, although we cannot impro...

AI Technical Summary

Problems solved by technology

Studies have shown that nutritional factors have a regulatory effect on meat quality, such as vitamins, amino acids, electrolytes, and trace elements, all of which have certain effects on relieving stress, improving meat color, tenderness, and pH value, reducing drip loss and the production of PSE meat, although Some people have studied additives for meat quality improvement, but most of them rely on the meat quality improvement effect of one or several substances, so the effect is not satisfactory. The decline in meat quality caused by stress involves very complicated physiological and biochemical processes, and only by supplementing all the involved substances at the same time Nutrients can effectively control the decline in meat quality caused by stress