A kind of feed that can increase pork intramuscular fat and improve meat quality

Abstract

The present invention discloses a feed capable of increasing pork intramuscular fat and improving meat quality, wherein the feed comprises the following components by mass: 65-75% of corn, 5-20% of soybean meal, 5-10% of wheat bran, 2-7% of rice bran, 0.3-1% of arginine, 0.5-2% of conjugated linoleic acid, 2-7% of alfalfa powder, 1-2% of stone powder, and 1.5-8% of a feed additive. According to the present invention, with the feed, the three-way crossbreeding pig intramuscular fat content can be increased, and the meat quality can be improved.

Description

technical field [0001] The invention belongs to the technical field of animal feed, and in particular relates to a feed capable of increasing pork intramuscular fat and improving meat quality. Background technique [0002] As the scale of pig breeding industry and people's requirements for meat quality continue to increase, the contradiction between the improvement of pig production performance and pork quality has become increasingly prominent. It is difficult to take into account both the economic benefits of the breeding industry and consumers' demand for high-quality pork. [0003] Meat quality is mainly determined by the physical and chemical properties of meat, and the chemical composition of meat is closely related to its nutritional value; sensory indicators of meat, such as meat color, water holding capacity, tenderness and juiciness, marbling score, etc., directly affect consumers acceptance of meat. Intramuscular fat content is closely related to the eating quali...

AI Technical Summary

Problems solved by technology

However, low-energy and low-protein diets will affect the growth rate of pigs, increase the feed consumption of pigs, reduce the lean meat rate, and increase the cost of breeding

High energy and high protein can promote lean meat deposition but cannot increase the fat content in the pig body muscle, and the meat taste is poor

At present, there are also many preparation technologies for increasing intramuscular fat content, such as adding betaine, vitamin E, organic chromium, arginine, etc., but adding them alone or inappropriate proportions leads to limited improvement and increased costs, and most of them are Reduce fat deposition, no significant effect on improvement of intramuscular fat

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