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Application of pioglitazone hydrochloride and vitamin E in pig fattening feed additives

A technology for pioglitazone hydrochloride and pig feed additive, which is applied in the field of feed additives to achieve the effects of improving antioxidant performance, improving meat quality and improving slaughter rate

Inactive Publication Date: 2017-09-05
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects and deficiencies of the existing pork quality improvement technology, provide a feed additive that can improve the quality of meat and the antioxidant performance of pork, and reduce the impact of external stress while improving the quality of meat. Adverse Effects on Pork Quality

Method used

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  • Application of pioglitazone hydrochloride and vitamin E in pig fattening feed additives
  • Application of pioglitazone hydrochloride and vitamin E in pig fattening feed additives
  • Application of pioglitazone hydrochloride and vitamin E in pig fattening feed additives

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Experimental program
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Effect test

Embodiment 1

[0032] 1. Experimental method

[0033] 1. Experimental materials

[0034] Pioglitazone hydrochloride: commercially available, with a purity of 99%;

[0035] Vitamin E: commercially available, vitamin E content 50%.

[0036] 2. Experimental animals and diets

[0037] Select 160 Du long-term mixed fattening pigs (BW=75.53 ± 0.04kg), according to the principle of uniform body weight, half male and female, randomly divided into 4 treatments (as shown in Table 1), each treatment has 5 repetitions, 8 pigs were raised for each repetition, and one boar whose body weight was at the average weight of the treatment group was selected for each repetition after being bred to market weight (BW=112.84±0.40kg) for the slaughter experiment.

[0038] Table 1 Test grouping

[0039]

[0040]

[0041] The basal diet was prepared according to the nutritional requirements of finishing pigs in the United States NRC (2012).

[0042] 3. Feeding management

[0043] The control group was pre-...

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Abstract

The invention discloses an application of pioglitazone hydrochloride and vitamin E in pig fattening feed additives. The research shows that pioglitazone hydrochloride and vitamin E can generate a synergistic effect when being used together; when pioglitazone hydrochloride and vitamin E are added into daily ration at the same time, the dressing percentage of fattened pigs is increased, the slaughter performance is improved; the loss of longissimus dorsi during boiling and steaming is reduced, the nutrient loss is reduced, the pork taste is improved; the marbling score of longissimus dorsi is increased; the fat content of longissimus dorsi is increased, the taste and flavor of pork are both improved; at the same time, the activity of superoxide dismutase and glutathione peroxidase of longissimus dorsi is improved, the anti-oxidation performance of longissimus dorsi is enhanced, and the shelf life is prolonged. The provided technical scheme uses pioglitazone hydrochloride and vitamin E together in a feed additive; the feed additive can improve the pork quality and enhance the anti-oxidation performance of pork, and at the same time, the bad influence of external stress on pork quality is reduced.

Description

technical field [0001] The invention belongs to the technical field of feed additives. More specifically, it relates to the application of the combination of pioglitazone hydrochloride and vitamin E in the aspect of feed additive for finishing pigs. Background technique [0002] Pork, as the main meat consumer product of the masses in our country, plays an important role in people's daily life. With the advancement of animal husbandry technology, the efficiency of pig farming has been greatly improved, and the output of pork can basically meet people's daily needs. After the "quantity" is satisfied, people begin to pursue "quality". The demand for high-quality pork is increasing. Intramuscular fat content is an important indicator to measure meat quality, and it has a strong correlation with water strength, tenderness, marbling score, juiciness, and flavor. Increasing intramuscular fat content has become an important way to improve meat quality. [0003] Moreover, due t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K20/174A23K20/10
CPCA23K50/30A23K20/10A23K20/174
Inventor 王修启高春起严会超金成龙王强谭会泽张祥斌王连想
Owner SOUTH CHINA AGRI UNIV
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