Armeniaca-sibirica-meal modified feed for improving pork edible taste and prolonging fresh keeping period and preparing method thereof

Abstract

The invention discloses an armeniaca-sibirica-meal modified feed for improving the pork edible taste and prolonging the fresh keeping period and a preparing method thereof. By means of the armeniaca-sibirica-meal modified feed, the nutrition and the texture of muscle fibers of pork can be improved, the grade level of the pork is improved, it is promoted that the pork is plump in color, the meat quality feeling and the delicate flavor feeling of the pork are improved, it is promoted that the meat quality is tender, the fresh keeping period of the pork is prolonged, and the pork is high in nutrition, good in taste, rich in cooling flavor and suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of animal breeding, in particular to an apricot meal modified feed which improves the taste of pork and prolongs the fresh-keeping period and a preparation method thereof. Background technique [0002] my country is one of the largest breeding and producing countries in the world, and it is also a big demand country for feed raw materials, especially protein raw materials. There is a serious shortage of protein feed resources in the production of feed industry in my country, and the high-quality animal protein raw materials such as fish meal mainly rely on imports, and the current decrease in global fish resources directly leads to a direct increase in the price of fish meal. Although fishmeal is considered by the industry to be the highest quality protein raw material, the proportion of fishmeal used in feed tends to decline due to its price. The high price of animal protein makes people gradually turn th...

AI Technical Summary

Problems solved by technology

[0005] The Aspergillus niger fermentation technology disclosed in the article "Aspergillus niger fermentation method to prepare apricot polypeptide and its biological activity" is unable to obtain better apricot meal after fermentation due to the lack of combined application of auxiliary materials and in-depth treatment and modification. The texture, taste and flavor of the animal can be improved, and the conditioning and adjustment of animal physiological functions cannot be realized, which is not conducive to the improvement of animal production performance and breeding benefits