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Live pig meat quality improvement composite preparation and preparation method thereof

A compound preparation and meat quality technology, applied in animal feed, additional food elements, animal feed, etc., can solve the problems of reducing the degree of oxidative stress in the intestinal tract of pigs, reducing the incidence of PSE meat, and being unable to effectively avoid PSE meat, etc., to achieve The effect of reducing the degree of intestinal oxidative stress and reducing the probability of occurrence

Inactive Publication Date: 2017-05-10
SICHUAN WANGDA FEED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to reduce the intestinal oxidative stress of pigs by adding an oxidative stress regulator to the post-feed of pigs, so as to solve the problem of ineffective addition of high-dose vitamin E in high-temperature seasons in the background technology. Avoid the occurrence of PSE meat and reasonably reduce the occurrence of PSE meat

Method used

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  • Live pig meat quality improvement composite preparation and preparation method thereof
  • Live pig meat quality improvement composite preparation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A compound preparation for improving the quality of raw pork, comprising the following components in parts by weight: 250 parts of propyl gallate; 220 parts of ethoxyquinoline powder (60%); 100 parts of citric acid; 80 parts of vitamin E; Selenium 200 parts.

[0018] According to the above proportioning, with 1. propyl gallate; 2. citric acid; 3. vitamin E; 4. yeast selenium; After the addition is complete, mix for another 4 minutes to obtain the finished product.

[0019] The addition amount of the above raw pork quality improving compound preparation in the hog feed is 400 grams per ton of full-price feed.

Embodiment 2

[0021] A compound preparation for improving the quality of raw pork, comprising the following components in parts by weight: 300 parts of propyl gallate; 260 parts of ethoxyquinoline powder (60%); 140 parts of citric acid; 100 parts of vitamin E; 240 parts of selenium.

[0022] According to the above proportioning, with 1. propyl gallate; 2. citric acid; 3. vitamin E; 4. yeast selenium; After the addition is complete, mix for another 4 minutes to obtain the finished product.

[0023] The addition amount of the above raw pork quality improving compound preparation in the hog feed is 400 grams per ton of full-price feed.

Embodiment 3

[0025] Effects of Raw Pork Quality Improvement Compound Preparation on Production Performance and Diarrhea Rate of Weaned Piglets

[0026] 1. Test location: a pig farm in Chengdu.

[0027] 2. Test combination: control group (basal diet group containing 55% aged grain corn) and test group (basal diet containing 55% aged grain corn+400g / t raw pork quality improving compound preparation group).

[0028] 3. Test objects: 100 DLY growing pigs about 70 kg in total, were randomly divided into 10 groups, 50 pigs in the control group and 50 pigs in the test group.

[0029] 4. Test time: 35 days.

[0030] 5. Test data: meat color of fresh meat, loss rate of fresh meat dripping water. At the end of the test, one pig was selected from each pen for slaughter test, and the meat color and dripping water of fresh meat were measured at the 45th minute, the 8th hour, and the 16th hour loss rate.

[0031] 6. Feeding management: During the test period, a special person is responsible for feedi...

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PUM

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Abstract

The invention discloses a live pig meat quality improvement composite preparation and a preparation method thereof. The live pig meat quality improvement composite preparation is prepared from the following components in parts by weight: 250 to 300 parts of propylgallate, 220 to 260 parts of 60 percent ethoxy quinoline powder, 100 to 140 parts of citric acid, 80 to 100 parts of Vitamin E, and 200 to 240 parts of selenium yeast. The live pig meat quality improvement composite preparation has the advantages of reducing pig intestinal tract oxidative stress degree, solving the problem that in a high temperature season, under the condition that a high dose of the Vitamin E is added, PSE meat cannot be effectively avoided, and reasonably reducing the occurrence probability of the PSE meat.

Description

technical field [0001] The invention relates to a feed additive and a preparation method thereof. More specifically, the invention relates to a raw pork quality improving compound preparation and a preparation method thereof, belonging to the field of feed additives. Background technique [0002] The occurrence of PSE meat is usually caused by the stress of the pig before slaughter. The surface of the cut surface of PSE pork is pale, with watery substance oozing out, and the texture of the pork is soft, with no elasticity or poor elasticity to the touch. When mild PSE occurs, the appearance of the pork is light pink or slightly white, the muscle is slightly edema, and a small amount of juice oozes from the cut surface; when moderate PSE occurs, the pork is boiled, white in appearance, and the muscle membrane is bleeding point, the muscle texture is loose, the elasticity is poor, the cut surface is wet, and the texture is rough; when severe PSE pork occurs, the pork is rotten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K40/00A23K20/105A23K20/174A23K10/18A23K20/20A23K20/132
Inventor 任守国
Owner SICHUAN WANGDA FEED
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