An additive for increasing lean meat percentage 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 and side effects, enhancing immunity, and reducing morbidity.

Active Publication Date: 2019-05-14
贵州中科微农生物技术有限公司
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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 of combining natural plants and microorganisms to improve pork. Quality studies have not been reported and there are no published protocols for improving pig performance and pork quality by using natural plants and microorganisms

Method used

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  • An additive for increasing lean meat percentage and flavor of pork
  • An additive for increasing lean meat percentage and flavor of pork
  • An additive for increasing lean meat percentage 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 20 kg of leaf powder, 10 kg of perilla leaf powder, 10 kg of mulberry leaf powder, 5 kg of arborvitae leaf powder, and 5 kg 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...

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 Leaves powder 20kg, perilla leaf powder 15 kg, mulberry leaf powder 5kg, arborvitae leaf powder 10kg, tea powder 5kg.

[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-mentioned additive is a...

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 12 kg, 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 fermented product is mixed according to the mass ratio of 45: 25: 30, and then obtained after low-temperature freeze-drying.

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

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Abstract

The invention discloses a green additive for increasing the lean meat rate and flavor of pork, which is composed of 95-98% by mass of natural plant complex and 2-5% by mass of microbial compound inoculant, wherein the composition of the natural plant complex And the mass percentages are pine needle powder 45-55%, structure tree leaf powder 15-20%, perilla leaf powder 10-15%, mulberry leaf powder 5-10%, Platycladus orientalis leaf powder 5-10%, tea leaf powder 5-10 %; The microbial composite inoculant is prepared by mixing Streptococcus faecalis ferment, Lactobacillus plantarum ferment, and Bifidobacterium bifidum ferment and freeze-drying at low temperature; using the green additive provided by the invention can reduce the thickness of pork backfat, It can increase the lean meat rate, reduce the fat rate, and significantly increase the unsaturated fatty acid content and flavor amino acid content of muscles to achieve the purpose of improving meat quality and flavor, and has considerable economic benefits.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23K50/30A23K10/16A23K10/30
Inventor 邓先余王伟门文卉陈晗林连兵郭军
Owner 贵州中科微农生物技术有限公司
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