Pig feed and preparation method thereof

Abstract

The invention discloses a pig feed and a preparation method thereof. The pig feed comprises the following raw materials in parts by weight: 20-30 parts of wheat meal, 15-25 parts of peanut meal, 15-25 parts of rapeseed meal, 20-40 parts of peanut straw, 70-80 parts of wheat bran, 90-100 parts of broken rice, 8-10 parts of capsella bursa-pastoris, 6-10 parts of cassava leaves, 10-12 parts of exocarpium benincasae, 7-9 parts of sweet potato vine and 8-10 parts of dracocephalum moldavica. The pig feed prepared by adopting the preparation method mainly takes edible wild herbs as the raw materials, therefore the pig feed is full of nutriments and balanced in nutrition, not only improves the special flavor of pork, but also ensures normal growth and development of pigs, can regulate the intestinal function of pigs, promote the digestibility, effectively improve the appetite of pigs and further improve the quality of native pigs.

Description

technical field [0001] The invention relates to a feed, in particular to a pig feed and a preparation method thereof. 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 is not only to reduce pork body fat, improve its meat quality, and meet the requirements of people...

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 eve