Pig growing and fattening compound feed for improving pork quality and preparation method thereof

Abstract

The invention relates to a pig growing and fattening compound feed for improving the pork quality and a preparation method thereof. The feed is prepared from, by weight, 60-66% of corn, 20-24% of bean pulp, 4-10 parts of wheat bran, 1-3% of soybean oil, 0.03-0.05% of vitamin E, 0.03-0.05% of tea polyphenol, 1-1.4% of mountain flour, 0.6-1.3% of calcium hydrophosphate, 0.2-0.5% of salt, 0.1-0.4% of lysine, 0.1-0.4% of methionine, 0.1-0.3% of threonine and 0.5-1.5% of a premix compound. Compared with the prior art, the nutrient content of the feed formula is optimized, the vitamin E and tea polyphenol are added, the vitamin E and tea polyphenol cooperative antioxidation effect can be effectively brought into play, pork lipid oxidation is lowered, drip losses are reduced, the meat color is stable, the pork quality is improved, and culture benefits are improved.

Description

technical field [0001] The invention relates to a feed for pigs, in particular to a compound feed for fattening pigs which improves the quality of pork and a preparation method thereof. Background technique [0002] In the context of large-scale farming, more and more pig farms are committed to pursuing higher-efficiency pork production, and the growth rate and fattening performance of pigs have made significant progress. However, the decline in pork quality caused by over-emphasis on fattening ability is also a problem that cannot be ignored in pig production: excessive use of trace elements, abuse of antibiotics, and after slaughter, the redox system of the animal body is out of balance, microbial growth, rapid glycolysis Problems such as protein denaturation, fatty acid spoilage and fatty acid oxidation caused by decomposition and other factors have greatly reduced the quality of pork and lost the original pork flavor and taste. Poor quality meat not only causes economic ...

AI Technical Summary

Problems solved by technology

However, the decline in pork quality caused by over-emphasis on fattening ability is also a problem that cannot be ignored in pig production: excessive use of trace elements, abuse of antibiotics, and after slaughter, the redox system of the animal body is out of balance, microbial growth, rapid glycolysis Problems such as protein denaturation, fatty acid spoilage, and fatty acid oxidation caused by factors such as decomposition have greatly reduced the quality of pork, and lost the original pork flavor and taste. Poor quality meat not only causes economic losses to the pig industry, but also threatens human health.

Most of the vitamin E used at this stage is synthetic vitamin E. Its biological activity and utilization efficiency are not high, and it cannot effectively remove free radicals in the body, so as to further improve the antioxidant capacity and maintain the normal structure and function of the cell membrane.