Pig feed additive capable of increasing content of fat in pig muscles

A pig feed additive and intramuscular fat technology, applied in the field of feed, can solve the problems of feed quality and nutritional value decline, palatability decline, nutrient consumption, etc., and achieve the effects of promoting pig growth, increasing quality, and improving palatability

Inactive Publication Date: 2016-10-26
淮南市志鹏畜牧养殖有限公司
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

In the process of growth, metabolism and reproduction, mold decomposes complex organic matter in the feed and produces toxic metabolites. The mold also consumes a large amount of nutrients in the feed during the growth process, resulting in a decline in the quality and nutritional value of the feed
The color and taste of the mildewed feed will change, the palatability will decrease, and the livestock and poultry will lose their appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A pig feed additive for increasing fat content in pig muscle, made of the following raw materials in parts by weight: 40 red dates, 20 barley malt, 6 rock sugar, 10 tangerine peel, 25 mung beans, 4 poria cocos, 10 garlic, 30 grape pomace, and 4 licorice , cellulase, xylanase, yeast, appropriate amount of water.

[0016] According to claim 1, the pig feed additive for improving pig intramuscular fat content, the specific steps of the preparation method are as follows:

[0017] (1) Wash the red dates and bake them in an oven at 90°C for 1 hour, then superfine the licorice and add an appropriate amount of water to boil for 30 minutes, filter out the sediment, mix with the above red dates, grind into juice, microwave Process for 5 minutes to get jujube juice;

[0018] (2) After crushing the barley malt, add 3 times of water and heat to 60°C, heat preservation for 40 minutes, heat and boil, mix evenly with the jujube pulp in step 1, and seal and ferment for 30 hours to obta...

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PUM

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Abstract

The invention discloses a pig feed additive capable of increasing content of fat in pig muscles. The pig feed additive is prepared from, by weight, 40-45 parts of red dates, 20-30 parts of barley malt, 6-7 parts of borneol, 10-13 parts of tangerine peel, 25-30 parts of green bean, 4-5 parts of Poria cocos, 10-13 parts of garlic, 30-40 parts of grape skin residue, 4-5 parts of Radix glycyrrhizae and proper amounts of cellulase, xylanase, saccharomycetes and water. The pig feed additive can regulate physiological state of pigs, accelerate metabolism and consume fat accumulated in bodies, and pork of pigs bred by using the pig feed additive has the advantages of low fat rate and high lean rate.

Description

technical field [0001] The invention relates to the technical field of feed, in particular to a pig feed additive for improving pig intramuscular fat content. Background technique [0002] In order to improve the meat quality and slaughter rate of livestock animals, farmers usually increase feed additives. With the development of biotechnology, more and more flavoring agents are used in livestock breeding. This paper summarizes the application status of additives in pig feed, and explores the application value of additives. In the literature "Research on the anti-mold effect of jujube flavoring agent on pig feed", it is mentioned that the pollution of mold to grain and feed can be seen everywhere. In the process of growth, metabolism and reproduction, mold decomposes complex organic matter in feed and produces toxic metabolites. During growth, mold also consumes a large amount of nutrients in feed, resulting in a decline in feed quality and nutritional value. The color an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K10/30A23K20/163A23K20/189A23K10/18
CPCY02P60/87
Inventor 裴国勇
Owner 淮南市志鹏畜牧养殖有限公司
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