Formula of biological compound feed for improving content of intramuscular fats in pork

Abstract

The invention discloses a biological feed product for improving the content of intramuscular fats in pork, and a formula thereof. The above biological compound feed comprises 65-75wt% of corn, 10-20wt% of soybean meal, 8-15wt% of fermented bioprotein and 3-8wt% of a feed additive. A production method of the compound feed comprises the following steps: fully mixing all the above materials according to the above weight percentage proportions, and carrying out metrological packaging. The biological feed prepared through the formula contains no antibiotics, can substantially improve the content of intramuscular fats in pork, improves the quality of pork products, and improves the growth speed of pigs and the stress resistance of pig groups. The method has the advantages of simplicity, no special equipment, and suitableness for industrialized production.

Description

technical field [0001] The invention belongs to the technical field of animal feed, and relates to a biological feed formula for pigs, in particular to a biological compound feed formula for increasing intramuscular fat content in pork. Background technique [0002] With the continuous improvement of the scale of the breeding industry and the strong demand of farmers for animal production performance, the production performance of animals is gradually improving, but the quality of animal products is declining day by day, making it difficult to meet consumers' demand for high-quality animal products. [0003] Meat quality is mainly determined by the physical and chemical properties of meat, the chemical composition of meat is closely related to its nutritional value; the physical indicators of meat such as color, water holding capacity, tenderness and juiciness directly affect consumers' perception of meat. Acceptance. The content of intramuscular fat is closely related to t...

AI Technical Summary

Problems solved by technology

Although the addition of betaine and organic chromium can increase the content of intramuscular fat, the increase is limited, and it is difficult for consumers to distinguish from the taste or flavor