Rearing method for improving fattening pig meat quality

Abstract

The invention discloses a rearing method for improving fattening pig meat quality, and relates to the technical field of breeding. Fermented mulberry leaves accounting for 5.5-8.5% of the weight of feed are added into the feed for feeding fattening pigs 25-28 days before slaughtering of the fattening pigs, the fattening pigs are fed for three times every day, gravel accounting for 0.02-0.05% of the weight of the feed is added into the feed for feeding the fattening pigs every three days, and free choice feeding and free water drinking are performed until slaughtering. The mulberry leaves are fermented, polyhydroxylated alkaloids 1-deoxynojirimycin and other active substances in the mulberry leaves can be effectively released and added into the feed, the content of inosinic acid in pork canbe remarkably increased, and lean meat percentage is improved.

Description

technical field

[0001] The invention belongs to the technical field of breeding, and in particular relates to a breeding method for improving the quality 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 have ...