Pig feed

Abstract

The invention discloses a pig feed. The pig feed comprises, by weight, 15-25 parts of soybeans, 20-40 parts of mung beans, 10-20 parts of broad beans, 15-25 parts of peanut meal, 5-7 parts of Sorghum sudanense, 8-10 parts of purslane, 20-30 parts of wheat flour, 90-100 parts of red beans, 6-10 parts of spinach, 75-95 parts of pumpkin and 8-10 parts of oil residues. Edible wild herbs are mainly adopted as raw materials of the pig feed, so the pig feed prepared in the invention has the advantages of abundant and balanced nutrition, improvement of the flavor of pigs, guaranteeing of normal growth of the pigs, adjustment of the intestinal tract functions of pig groups, increase of the digestion and absorption rate, effective improvement of the appetites of the pigs, and improvement of the quality of local pigs.

Description

technical field [0001] The invention relates to a feed, in particular to a pig feed. 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 not only reduces pork body fat and improves its meat quality, but the pig feed of the present invention utilizes basic feed and sal...

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