Pig feed and preparing method thereof

Abstract

Pig feed and a preparing method thereof are disclosed. The feed comprises following raw materials by weight: 10-20 parts of corn flour, 10-20 parts of peanut meal, 15-25 parts of soybean meal, 70-90 parts of wheat bran, 90-110 parts of rice bran, 6-8 parts of cassava leaves, 5-9 parts of portulaca oleracea, 8-12 parts of capsella bursa-pastoris, 20-30 parts of corn straw, 10-16 parts of sweet potato leaves and 8-12 parts of dracocephalum moldavica. The feed adopts edible wild herbs as main raw materials, and is rich and balance in nutrition. The feed is capable of improving pork flavor, ensuring normal growth and development of pigs, adjusting intestinal functions of swinery, increasing digestibility, effectively increasing appetite of the pigs, and improving quality of farm pigs.

Description

technical field [0001] The invention relates to a feed, in particular to a pig feed and a preparation method thereof. Background technique [0002] With the rapid development of China's fast food industry, the consumption of pork is increasing year by year. However, due to the short production cycle of piglets and excessive body fat accumulation, abdominal fat generally accounts for 2%-3% of pork body weight, and some body fat can reach 20% %, too much body fat not only reduces the conversion rate of feed, but also the high concentration of unsaturated fatty acids in pork is prone to oxidative rancidity and produces peroxidation products, which will have a certain impact on the shelf life and quality of pork, and serious ones may occur Fatty liver syndrome not only affects the growth and development of pigs, but can even cause death. Therefore, regulating pork lipid metabolism is not only to reduce pork body fat, improve its meat quality, and meet the requirements of people...

AI Technical Summary

Problems solved by technology

[0002] With the rapid development of China's fast food industry, the consumption of pork is increasing year by year. However, due to the short production cycle of piglets and excessive body fat accumulation, abdominal fat generally accounts for 2%-3% of pork body weight, and some body fat can reach 20% %, too much body fat not only reduces the conversion rate of feed, but also the high concentration of unsaturated fatty acids in pork is prone to oxidative rancidity and produces peroxidation products, which will have a certain impact on the shelf life and quality of pork, and serious ones may occur Fatty liver syndrome not only affects the growth and development of pigs, but can even cause death

Therefore, regulating pork lipid metabolism is not only to reduce pork body fat, improve its meat quality, and meet the requirements of people's consumption, but also an important way to effectively prevent pork fatty liver syndrome. A large number of antibiotics and chemical synthetic drugs are used in pig production, which not only seriously endangers human health, but also aggravates the decline of pork flavor and quality, and also poses hidden dangers to food safety