Feed additive for improving quality and flavor of pork, feed, and preparation method thereof

A feed additive and pork quality technology, which is applied in the field of feed additives for improving pork quality and flavor and their preparation, and in the field of feeds for improving pork quality and flavor, can solve the problem of failing to meet the best requirements for pork quality, hindering the continued addition of downstream industrial chains, and unresolved problems. Control and other issues from various aspects to achieve the effect of reducing retention in the body, reducing the production of intestinal skatole, and increasing the taste and flavor of pork

Active Publication Date: 2011-09-14
WENS FOOD GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The decline in meat quality greatly increases the proportion of inferior meat. On the one hand, it seriously affects its edible value. loss
[0004] At present, there have been many experimental studies on regulating the meat quality of pigs with the traditional Chinese herbal medicine theory in my country; Failure to achieve optimum pork quality

Method used

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  • Feed additive for improving quality and flavor of pork, feed, and preparation method thereof
  • Feed additive for improving quality and flavor of pork, feed, and preparation method thereof
  • Feed additive for improving quality and flavor of pork, feed, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The traditional Chinese medicine raw material (parts by weight) of the feed additive improving pork quality local flavor:

[0053] 20 parts dried ginger 20 parts tangerine peel

[0054] 5 parts cinnamon 5 parts cumin

[0055] Eucommia 5 parts.

[0056] Preparation:

[0057] (1) above-mentioned each Chinese medicine raw material is pulverized into 40 order powders;

[0058] (2) After accurately weighing the powders of each traditional Chinese medicine raw material according to the above parts by weight, mix them uniformly to form a feed additive for improving the quality and flavor of pork.

Embodiment 2

[0060] The traditional Chinese medicine raw material (parts by weight) of the feed additive improving pork quality local flavor:

[0061]

[0062] Preparation:

[0063] (1) above-mentioned each Chinese medicine raw material is pulverized into 50 purpose powders;

[0064] (2) After accurately weighing the powders of each traditional Chinese medicine raw material according to the above parts by weight, mix them uniformly to form a feed additive for improving the quality and flavor of pork.

Embodiment 3

[0066] The traditional Chinese medicine raw material (parts by weight) of the feed additive improving pork quality local flavor:

[0067]

[0068] Preparation:

[0069] (1) Pulverizing each of the above-mentioned Chinese medicine raw materials into 60 mesh powders;

[0070] (2) After accurately weighing the powders of each traditional Chinese medicine raw material according to the above parts by weight, mix them uniformly to form a feed additive for improving the quality and flavor of pork.

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PUM

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Abstract

The invention discloses a feed additive for improving the quality and flavor of pork, which is prepared from the following Chinese medicine raw materials in part by weight: 20 to 40 parts of dry ginger, 20 to 40 parts of dried tangerine, 5 to 15 parts of cassia bark, 5 to 15 parts of fennel and 5 to 15 parts of bark of eucommia. The invention discloses a preparation method of the feed additive. The invention also discloses feed containing the feed additive for improving the quality and flavor of pork, which is prepared by mixing the feed additive provided by the invention and basic feed for pigs. The feed additive disclosed by the invention consists of natural Chinese medicinal herbs, can improve the metabolic function and body immune function of pork pigs when used in combination with the basic feed for pigs, is free from side effect and can be used for a long time.

Description

technical field [0001] The invention relates to a feed additive and a preparation method thereof, in particular to a feed additive for improving the quality and flavor of pork and a preparation method thereof, and also relates to a feed for improving the quality and flavor of pork. Background technique [0002] At present, the evaluation of pork quality is judged by the characteristics of meat quality, and the characteristics of meat quality include tenderness, flavor, juiciness, meat color, water retention, etc., which determine the acceptability of meat to consumers. Meat quality traits are mainly affected by the internal chemical composition and tissue structure of the meat, such as the chemical composition and muscle histological characteristics of the meat, and are also related to the post-slaughter muscle metabolism (such as glycogenolysis) characteristics. According to a large number of literature reports, researchers at home and abroad evaluate pork quality from the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/16A23K1/14A23K10/30A23K50/30
CPCY02P60/87
Inventor 邹仕庚陈峰谭会泽
Owner WENS FOOD GRP CO LTD
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