Rearing method for improving fattening pig meat quality

A technology for fattening pigs and quality, applied in the field of breeding, can solve the problems such as the inability to effectively improve the meat quality and flavor of pork, and the decline of meat quality characteristics, and achieve the effect of obvious adjustment of fatty acid structure, improvement of improvement, and improvement of pork flavor.

Inactive Publication Date: 2018-01-30
界首市起点家庭农场
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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 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 extremely high requirements for the quality and flavor of pork , but the feeding method of fattening pigs in the prior art can not effectively improve the meat quality and local flavor of pork; high economic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A feeding method for improving the quality of fattening pigs, adding 5.5% fermented mulberry leaves to the feed fed to the fattening pigs 25 days before the slaughter, feeding 3 times a day, and feeding the fattening pigs every 3 days Add 0.02% of its mass gravel in the feed, feed and drink freely, until slaughter.

[0016] Further, the feed is made of the following components in parts by weight: 60 corns, 15 bran, 8 soybean meal, 3 rapeseed cake, 10 bone meal, 0.15 salt, 1.6 fish meal, 13 sorghum, and 1 bentonite.

[0017] Further, the preparation method of the fermented mulberry leaves is:

[0018] (1) Soak the fresh mulberry leaves in a sodium hypochlorite solution with a mass concentration of 5% for 30 minutes, then take them out, wash them with clean water until neutral, and then fumigate the mulberry leaves with boiling water for 1.5 minutes;

[0019] (2) Place the mulberry leaves treated in step (1) in a vacuum container at 30°C for 10 minutes, then fill the vac...

Embodiment 2

[0024] A feeding method for improving the quality of fattening pigs, adding 8.5% fermented mulberry leaves to the feed fed to the fattening pigs 28 days before slaughter, feeding 3 times a day, and feeding the fattening pigs every 3 days Add 0.05% of its mass gravel in the feed, feed and drink freely, until slaughter.

[0025] Further, the feed is made of the following components in parts by weight: 60 corns, 15 bran, 8 soybean meal, 3 rapeseed cake, 10 bone meal, 0.15 salt, 1.6 fish meal, 13 sorghum, and 1 bentonite.

[0026] Further, the preparation method of the fermented mulberry leaves is:

[0027] (1) Soak the fresh mulberry leaves in a sodium hypochlorite solution with a mass concentration of 5% for 30 minutes, then take them out, wash them with clean water until neutral, and then fumigate the mulberry leaves with boiling water for 1.5 minutes;

[0028] (2) Place the mulberry leaves treated in step (1) in a vacuum container at 30°C for 10 minutes, then fill the vacuum ...

Embodiment 3

[0033] A feeding method for improving the quality of fattening pigs, adding 6.5% fermented mulberry leaves to the feed fed to the fattening pigs 26 days before slaughter, feeding 3 times a day, and feeding the fattening pigs every 3 days Add 0.03% of its mass gravel in the feed, feed and drink freely, until slaughter.

[0034] Further, the feed is made of the following components in parts by weight: 60 corns, 15 bran, 8 soybean meal, 3 rapeseed cake, 10 bone meal, 0.15 salt, 1.6 fish meal, 13 sorghum, and 1 bentonite.

[0035] Further, the preparation method of the fermented mulberry leaves is:

[0036] (1) Soak the fresh mulberry leaves in a sodium hypochlorite solution with a mass concentration of 5% for 30 minutes, then take them out, wash them with clean water until neutral, and then fumigate the mulberry leaves with boiling water for 1.5 minutes;

[0037] (2) Place the mulberry leaves treated in step (1) in a vacuum container at 30°C for 10 minutes, then fill the vacuum ...

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K67/02A23K50/30A23K10/30A23K10/37A23K10/26A23K10/22A23K20/28A23K10/12A23K20/20
CPCY02P60/87
Inventor 李进峰
Owner 界首市起点家庭农场
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