Method for improving pork quality

A technology for pork quality and hybrid pigs, applied in food processing, animal feed, animal feed, etc., can solve the problems of thick backfat, long feeding cycle, low feed remuneration, etc., and achieve the effect of improving excellent meat quality characteristics

Inactive Publication Date: 2013-12-25
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although Chinese local pig breeds have the characteristics of excellent meat quality, they also have disadvantages such as long breeding cycle, low feed remuneration, low carcass lean meat percentage, thick backfat and high abdominal fat. Meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Select 40 healthy pigs with a body weight of about 50kg to grow and grow fattening pigs, and be randomly divided into 2 groups, which are respectively a common feed group and a high-fiber group (feed that adds the feed additive of the present invention), the common feed group is a control group, and the high-fiber group is a For a diet with a crude fiber content of 7.5%, the amount of sugar beet meal added is 25% by weight, and other raw materials are 22% by weight, corn 18%, soybean meal 13%, rice bran meal 4%, and corn distiller's grains 4%. , wheat bran 11%, premix 3%. The control group was fed with common feed throughout the fattening period, and the high-fiber group was fed at the first feeding according to the ratio of high-fiber feed and common feed of 1:4, which was fully mixed and evenly used. 2:3, 1:1, 3:2, 4:1, after one week, they were completely fed with high-fiber feed, and the entire feeding period was 12 weeks.

[0012] After 12 weeks of feeding, the ca...

Embodiment 2

[0014] Select 40 healthy Du × long × large-growth fattening pigs with a body weight of about 50 kg, and randomly divide them into two groups, namely the common feed group and the high-fiber group. For the diet, the amount of beet meal added is 50% by weight, and other raw materials are 4% by weight of wheat, 5% of corn, 12% of soybean meal, 6% of rice bran meal, 5% of corn distiller's grains, 16% of wheat bran, premixed Material 2%. The control group was fed with common feed throughout the fattening period, and the high-fiber group was fed with high-fiber feed at a ratio of 1:9 for the high-fiber group due to the high content of crude fiber in the feed. Drink water, then gradually increase the ratio to 1:4, 2:3, 1:1, 3:2, 4:1, and feed high-fiber feed completely after one week, and the entire feeding period is 12 weeks.

[0015] After 12 weeks of feeding, the carcass performance and meat quality of Du long-growing and finishing pigs fed high-fiber diets were effectively impro...

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PUM

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Abstract

The invention relates to a method for improving pork quality. The method comprises the following concrete steps of during a period that the weight of a hybrid pig is around 50kg from the hybrid pig is born, feeding according to feeding standard; at the stage of weight of 50-90kg, feeding high-fiber feeding stuff provided with common feedstuff weight ratio 25 percent beet pulp, and meanwhile ensuring the coarse fiber content in prepared feedstuff to be 7.5 percent; at the stage of weight of 90-120kg, feeding high-fiber feeding stuff provided with common feedstuff weight ratio 50 percent beet pulp, and meanwhile ensuring the coarse fiber content in prepared feedstuff to be 12.5 percent. According to the method for improving pork quality, through preparing high-fiber growing and fattening pig feedstuffs, the good meat character of pigs is fully developed and improved, so that high-quality top-grade pork suitable for Chinese flavors can be produced to meet the requirements of consumers.

Description

(1) Technical field [0001] The invention relates to a method for improving pork quality. (2) Background technology [0002] Pig raising occupies an important position in my country's national economy and is a major pillar industry of my country's rural economy and animal husbandry. In recent years, with the improvement of people's living standards, consumers in large and medium cities have strong purchasing power, and the demand for pork products has also changed, from the satisfaction of "quantity" to the "quality" of pork flavor and tenderness. The pursuit of satisfaction, first requires the carcass to be thinner, and then requires better flavor, and more and more attention is paid to the safety of pork, requiring to meet pollution-free, green and even organic food standards, that is, high-quality pork. [0003] Although Chinese local pig breeds have the characteristics of excellent meat quality, they also have disadvantages such as long breeding cycle, low feed remunerat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K67/02A23K1/18A23K1/16A23K1/14A23K1/06A23K10/38
CPCY02P60/87
Inventor 杨在宾张秋华
Owner SHANDONG AGRICULTURAL UNIVERSITY
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