Additive for increasing lean meat rate and flavor of pork

A technology of lean meat rate and additives, applied in the field of green additives, can solve the problems of undisclosed natural plants and microorganisms, improve the production performance of pigs, etc., and achieve the effects of no toxic side effects, enhanced immunity, and high economic benefits.

Active Publication Date: 2016-01-27
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are a variety of feed additive formulations suitable for pigs, most of which focus on improving the performance of pigs, but there are few reports on improving the quality of pork, especially the method o

Method used

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  • Additive for increasing lean meat rate and flavor of pork
  • Additive for increasing lean meat rate and flavor of pork
  • Additive for increasing lean meat rate and flavor of pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: The additive that this increases pork lean meat rate and local flavor is made up of the natural plant complex of 95% by mass percentage and the microbial complex bacterial agent of 5% by mass percentage, wherein the composition of natural plant compound is pine needle powder 50kg, composition 20kg of leaf powder, 10kg of perilla leaf powder, 10kg of mulberry leaf powder, 5kg of arborvitae leaf powder, and 5kg of tea powder.

[0026] Wherein said microbial composite bacterial agent is that the number of effective viable bacteria is more than or equal to 10 10 CFU / g Streptococcus faecalis fermentation product, effective viable count ≥ 10 10 CFU / g Lactobacillus plantarum fermentation product, the number of effective viable bacteria ≥ 10 10 The CFU / g Bifidobacterium bifidum fermentation product is prepared by mixing uniformly at a mass ratio of 40:30:30, and freeze-drying at low temperature.

[0027] The preparation method of above-mentioned additive is as f...

Embodiment 2

[0032] Embodiment 2: This additive that increases pork lean meat rate and local flavor is made up of the natural plant compound preparation of mass percentage 97% and the microbial compound bacterial agent of mass percentage 3%, wherein the composition of natural plant compound preparation is 45kg of pine needle powder, composition 20kg of leaf powder, 15kg of perilla leaf powder, 5kg of mulberry leaf powder, 10kg of arborvitae leaf powder, and 5kg of tea powder.

[0033] Wherein said microbial composite bacterial agent is that the number of effective viable bacteria is more than or equal to 10 10 CFU / g Streptococcus faecalis fermentation product, effective viable count ≥ 10 10 CFU / g Lactobacillus plantarum fermentation product, the number of effective viable bacteria ≥ 10 10 The CFU / g Bifidobacterium bifidum fermentation product is prepared by mixing uniformly at a mass ratio of 35:35:30, and freeze-drying at low temperature.

[0034] The preparation method of above-mention...

Embodiment 3

[0039] Embodiment 3: The additive that this increases pork lean meat rate and local flavor is made up of the natural plant compound preparation of mass percentage 98% and the microbial compound bacterial agent of mass percentage 2%, wherein the composition of natural plant compound preparation is pine needle powder 55kg, composition Leaves powder 15kg, perilla leaf powder 12kg, mulberry leaf powder 5kg, arborvitae leaf powder 5kg, tea powder 8kg.

[0040] Wherein said microbial composite bacterial agent is that the number of effective viable bacteria is more than or equal to 10 10 CFU / g Streptococcus faecalis fermentation product, effective viable count ≥ 10 10 CFU / g Lactobacillus plantarum fermentation product, the number of effective viable bacteria ≥ 10 10 The CFU / g Bifidobacterium bifidum fermentation product is prepared by mixing uniformly at a mass ratio of 45:25:30, and freeze-drying at low temperature.

[0041] The preparation method of above-mentioned additive is as...

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Abstract

The invention discloses a green additive for increasing the lean meat rate and flavor of pork. The green additive is prepared from, by mass, 95-98% of natural plant compound and 2-5% of microorganism complex microbial inoculants. The natural plant compounds are prepared from, by mass, 45-55% of pine needle meal, 15-20% of paper mulberry leaf powder, 10-15% of perilla leaf powder, 5-10% of mulberry leaf powder, 5-10% of Chinese arborvitae twig powder and 5-10% of tea leaf powder. The microorganism complex microbial inoculants are obtained by evenly mixing streptococcus faecium ferment, lactobacillus plantarum ferment and bifidobacterium bifidum ferment and carrying out low-temperature freezing and drying. By the adoption of the green additive, the backfat thickness of pork can be decreased, the lean meat rate can be increased, the fat percentage can be decreased, the muscle unsaturated fattyacid content and flavor amino acid content can be significantly improved, the purposes of improving the meat quality and improving flavor are achieved, and economic benefits are considerable.

Description

technical field [0001] The invention relates to a feed, in particular to a green additive for increasing the lean meat percentage and flavor of pork, and belongs to the technical field of breeding feed. Background technique [0002] Pig farming is the main industry of animal husbandry in my country. my country is not only a big pig raising country but also a big pork consuming country. With the improvement of living standards, people have higher and higher requirements for pork quality, not only requiring high lean meat percentage, but also requiring good color, high tenderness, juiciness, Delicious flavor, moderate saturated fatty acid content. [0003] In order to increase lean meat ratio and improve pork flavor, domestic and foreign researchers have developed many chemical feed additives, such as ractopamine and clenbuterol known as clenbuterol, etc., and these additives generally have relatively large toxic and side effects, causing people greater safety hazard. Theref...

Claims

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Application Information

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IPC IPC(8): A23K50/30A23K10/16A23K10/30
Inventor 邓先余王伟门文卉陈晗林连兵郭军
Owner KUNMING UNIV OF SCI & TECH
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