Feeding method for improving meat flavor of fatting pigs

A flavor and pork technology, which is applied in the field of pig breeding, can solve the problems of not being able to effectively improve the quality and flavor of pork meat, and the decline of meat quality properties, and achieve the effects of excellent texture and taste, reducing the ratio of feed to meat, and promoting weight gain

Inactive Publication Date: 2017-09-12
界首市洪福牧业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Since pigs were domesticated by humans, their meat products have played a pivotal role in human food consumption, providing humans with high-quality protein; pork is currently the most consumed meat product in the world, accounting for the total amount of meat consumed in the world So far, countries around the world have made great progress in the genetic improvement of pigs, especially in growth and carcass traits such as growth rate and lean meat percentage, but at the same time the meat qu

Method used

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Examples

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Example Embodiment

[0019] Example 1

[0020] In the embodiment of the present invention, a feeding method for improving the quality and flavor of fattening pork, the specific method is as follows:

[0021] (1) Daily feeding during the fattening period

[0022] Feed fertilizer regularly every day, the daily feeding time is 6:00~7:00 and 18:00~19:00, the feeding amount is the same twice a day;

[0023] The fertilizer is made of the following raw materials by weight: 132 parts of corn, 11 parts of white fish meal, 55 parts of peony cake meal, 5 parts of pitaya paste, 14 parts of fresh pumpkin vine, 16 parts of fresh chrysanthemum leaves, and fresh chrysanthemum 10 parts of petals, 6 parts of tea seed oil;

[0024] (2) Daily supplementary light treatment during fattening period

[0025] During the fattening period, green light is used for light treatment from 1:10 to 4:00 every day, and orange light is used for light treatment from 20:40 to 23:20 every day.

[0026] As a further solution of the invention: the ...

Example Embodiment

[0032] Example 2

[0033] In the embodiment of the present invention, a feeding method for improving the quality and flavor of fattening pork, the specific method is as follows:

[0034] (1) Daily feeding during the fattening period

[0035] Feed fertilizer regularly every day, the daily feeding time is 6:00~7:00 and 18:00~19:00, the feeding amount is the same twice a day;

[0036] The fertilizer is made of the following raw materials: 135 parts by weight of corn, 11.5 parts of white fish meal, 56 parts of peony cake meal, 5.5 parts of dragon fruit peel sauce, 14.5 parts of fresh pumpkin vine, 16.5 parts of fresh chrysanthemum leaves, and fresh chrysanthemum 10.5 parts of petals, 6.5 parts of tea seed oil;

[0037] (2) Daily supplementary light treatment during fattening period

[0038] During the fattening period, green light is used for light treatment from 1:10 to 4:00 every day, and orange light is used for light treatment from 20:40 to 23:20 every day.

[0039] As a further solution...

Example Embodiment

[0045] Example 3

[0046] In the embodiment of the present invention, a feeding method for improving the quality and flavor of fattening pork, the specific method is as follows:

[0047] (1) Daily feeding during the fattening period

[0048] Feed fertilizer regularly every day, the daily feeding time is 6:00~7:00 and 18:00~19:00, the feeding amount is the same twice a day;

[0049] The fertilizer is made of the following raw materials by weight: 138 parts of corn, 12 parts of white fish meal, 57 parts of peony cake meal, 6 parts of pitaya paste, 15 parts of fresh pumpkin vine, 17 parts of fresh chrysanthemum leaves, and fresh chrysanthemum 11 parts of petals, 7 parts of tea seed oil;

[0050] (2) Daily supplementary light treatment during fattening period

[0051] During the fattening period, green light is used for light treatment from 1:10 to 4:00 every day, and orange light is used for light treatment from 20:40 to 23:20 every day.

[0052] As a further solution of the invention: The ...

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Abstract

The invention belongs to the technical field of pig culture, in particular to a feeding method for improving meat flavor of fatting pigs. The feeding method specifically comprises the following steps of (1) feeding a fatting feed at fixed time each day, wherein the feeding times are respectively 6:00 to 7:00 and 18:00 to 19:00 each day, and the feeding amounts of the two times each day are the same; (2) in the fatting period, performing light radiating treatment by green light at 1:10 to 4:00 each day, and performing light radiating treatment by orange light at 20:40 to 23:20 each day. The feeding method has the advantages that the fatting feed is fed at fixed time each day, and the light is supplemented, so that the survival state of the fatting pig is obviously improved, the symptoms of depression, constipation, inappetence and the like of the house-cultured fatting pig are effectively prevented, the weighting of the fatting pig is effectively promoted, the meat yield rate is promoted, the meat index is obviously improved, the meat has good water retaining ability and juicy property, the meat is red in color and lustre, and the good quality and mouth feel are realized.

Description

technical field [0001] The invention belongs to the technical field of pig breeding, in particular to a breeding method for improving the quality and flavor of fattening pork. Background technique [0002] Since pigs were domesticated by humans, their meat products have played a pivotal role in human food consumption, providing humans with high-quality protein; pork is currently the most consumed meat product in the world, accounting for the total amount of meat consumed in the world So far, countries around the world have made great progress in the genetic improvement of pigs, especially in growth and carcass traits such as growth rate and lean meat percentage, but at the same time the meat quality traits have declined sharply, especially the flavor and tenderness of pork. Degree, juiciness and apparent acceptance; with the rapid economic development and the improvement of people's living standards, consumers have put forward new requirements for the quality of pork, and ha...

Claims

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Application Information

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IPC IPC(8): A01K67/02A23K50/30A23K10/12A23K10/14A23K10/30A23K10/22A23K10/37A23K20/158
CPCA01K67/02A23K10/12A23K10/14A23K10/22A23K10/30A23K10/37A23K20/158A23K50/30Y02P60/87
Inventor 蒋昆李可富
Owner 界首市洪福牧业有限公司
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