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Pig feed for enhancing pork flavor and preparation method of pig feed

A pig feed and flavor technology, which is applied in the field of pig raising in animal husbandry, can solve the problems of decreased pork flavor and endanger human health, etc., and achieve the effects of saving feeding cost, eating safety, and improving pork flavor.

Inactive Publication Date: 2016-03-16
郎溪县飞鲤镇幸福好运家畜养殖家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason for the decline in pork meat quality is the change in the composition of pig feed. In order to speed up the growth of pigs, various fattening agents and ripening agents are added to the feed to increase the weight of pigs rapidly, but the flavor of pork is seriously reduced. After the dining table, it also endangers human health

Method used

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  • Pig feed for enhancing pork flavor and preparation method of pig feed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A pig feed with enhanced pork flavor, made of the following raw materials in parts by weight: corn 60, soybean 35, rice bran 15, fish and shrimp scraps 10, fruit and vegetable scraps 8, traditional Chinese medicine 3, salt 0.2, lycopene 1, sodium Soybean bacteria 0.3, wine yeast 0.2, beer yeast 0.2, bifidobacterium 0.2, Lactobacillus delbrueckii 0.2, immunoglobulin 0.3.

[0029] The fruit and vegetable scraps are made of the following raw materials in parts by weight: 16 lotus roots, 16 grapefruits, 14 pumpkins, 14 eggplants, 14 pineapples, 10 kelp, 10 broccoli, 6 sugarcane, 6 shiitake mushrooms and 4 lettuce.

[0030] The traditional Chinese medicine is prepared from the following raw materials in parts by weight: Sophora japonica 6, Rumex 6, Rhizome 6, Saponaria japonica 4, Budao 4, Cortex moutan 2, Polygonatum 1.

[0031] A preparation method for pig feed that increases pork flavor, specifically comprising the following steps:

[0032] (1) Soak soybeans for 2 hours,...

Embodiment 2

[0040] A pig feed with enhanced pork flavor, made of the following raw materials in parts by weight: corn 65, soybean 38, rice bran 18, fish and shrimp scraps 11, fruit and vegetable scraps 9, traditional Chinese medicine 4, salt 0.3, lycopene 1.5, sodium Soybean bacteria 0.4, wine yeast 0.3, beer yeast 0.3, bifidobacterium 0.3, Lactobacillus delbrueckii 0.3, immunoglobulin 0.5.

[0041] The fruit and vegetable scraps are made of the following raw materials in parts by weight: 17 lotus roots, 17 grapefruits, 15 pumpkins, 15 eggplants, 15 pineapples, 11 kelp, 11 broccoli, 7 sugar cane, 7 shiitake mushrooms, and 5 lettuce.

[0042] The traditional Chinese medicine is prepared from the following raw materials in parts by weight: Sophora japonica 7, Rumex 7, Rhizome 7, Saponaria japonica 5, Budao 5, Cortex moutan 3, Polygonatum 2.

[0043] A preparation method for pig feed that increases pork flavor, specifically comprising the following steps:

[0044] (1) Soak soybeans for 2-3 ...

Embodiment 3

[0052] A pig feed with enhanced pork flavor, made of the following raw materials in parts by weight: corn 70, soybean 40, rice bran 20, fish and shrimp scraps 12, fruit and vegetable scraps 10, traditional Chinese medicine 5, salt 0.4, lycopene 2, sodium Bean bacteria 0.5, wine yeast 0.4, beer yeast 0.4, bifidobacterium 0.4, Lactobacillus delbrueckii 0.4, immunoglobulin 0.6.

[0053] The fruit and vegetable scraps are made of the following raw materials in parts by weight: lotus root 18, grapefruit 18, pumpkin 16, eggplant 16, pineapple 16, kelp 12, broccoli 12, sugar cane 8, mushroom 8, lettuce 6.

[0054] The traditional Chinese medicine is prepared from the following raw materials in parts by weight: Sophora japonica 8, Rumex 8, Rhizome 8, Saponaria japonica 6, Budao 6, Cortex Moutan 4, Polygonatum 3.

[0055] A preparation method for pig feed that increases pork flavor, specifically comprising the following steps:

[0056] (1) Soak soybeans for 3 hours, cook them, add Bac...

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Abstract

The invention discloses a pig feed for enhancing the pork flavor and a preparation method of the pig feed. The pig feed is prepared from the following raw materials: corns, soybeans, rice bran, fish and shrimp leftovers, fruit and vegetable leftovers, traditional Chinese medicines, edible salt, lycopene, bacillus natto, wine yeast, beer yeast, bifidobacterium, lactobacillus debrueckii and immune globulin. The pig feed for enhancing the pork flavor and the preparation method of the pig feed are reasonable in formula and high in palatability; soybeans are fermented by bacillus natto and then fermented with other grains through various microorganisms; by the adding of small-molecular nutritional substances, the pig feed is easy to digest; by the adding of various flavor substances, the flavor of pork is improved; the deliciousness, the fragrance and the sweetness are obviously enhanced, and the fishy smell is reduced; by the adding of the leftovers, wastes are turned into treasures, so that environmental pollution and treatment cost are reduced; the breeding cost is saved; by mixing of various traditional Chinese medicines, the disease resistance can be obviously enhanced, and the weight can be increased quickly; no additives are added, so that the pig feed is harmless to a human body and safe to eat.

Description

technical field [0001] The invention relates to the field of pig raising in animal husbandry, in particular to a pig feed with enhanced pork flavor and a preparation method thereof. Background technique [0002] Pork is the staple meat on people's table, and the decline of its meat quality and its negative effects have been paid great attention by domestic and foreign animal husbandry scientists. The main reason for the decline in pork meat quality is the change in the composition of pig feed. In order to speed up the growth of pigs, various fattening agents and ripening agents are added to the feed to increase the weight of pigs rapidly, but the flavor of pork is seriously reduced. After the dining table, it also endangers human health. [0003] Natto is rich in nattokinase, isoflavones, lecithin and other nutrients, which can improve constipation, prevent colorectal cancer, soften blood vessels, regulate the balance of intestinal flora, prevent dysentery, enteritis and co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/30A23K10/37A23K10/26A23K10/18A23K20/147A23K50/30
CPCY02P60/87
Inventor 余里富余健
Owner 郎溪县飞鲤镇幸福好运家畜养殖家庭农场
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