Live pig breeding method for improving pork quality

Abstract

The invention discloses a live pig breeding method for improving the pork quality. Live pigs are subjected to smoking bath from 100 days old, specifically, the live pigs are driven to a smoking houseevery 2-3 days to be smoked for 1 h, and the smoking feed adopted during the smoking bath is prepared from, by weight, 15-20 parts of pine needles, 8-10 parts of Houttuynia cordata, 2-4 parts of Caulis Lonicerae, 4-7 parts of dried orange peel, 3-5 parts of artemisia apiacea, 1-2 parts of centella asiatica, 2-4 parts of ramulus mori, 3-5 parts of caulis spatholobi, 2-4 parts of rhizoma atractylodis, 1-2 parts of cacumen biotae, 2-4 parts of bamboo leaves and 1-3 parts of radix rehmanniae praeparata. In every time of smoking bath, the live pigs to be waited for the smoking bath are all driven to the smoking house, then a motor switch is opened, and through a movable vertical plate, the live pigs are driven to exercise till the smoking bath finishes. By means of the breeding method, the livepig immunity can be enhanced, the digestion and metabolism capability can be improved, the sleep is improved, the lean rate is increased, and the pork quality compactness and the eating mouthfeel areimproved.

Description

technical field [0001] The invention relates to the technical field of pig breeding. More specifically, the present invention relates to a method for raising pigs with improved meat quality. Background technique [0002] With the continuous improvement of living standards, pork has almost become an indispensable dish on the dining table, and people's requirements for pork have changed from an increase in quantity to an improvement in quality, requiring pork to be nutritious, safe and taste good. With the development of pig breeding industry, in order to achieve rapid weight gain, farmers often add various additives to pig feed to make the meat quality and taste of pork poor, and even inject antibiotics to speed up the growth of pigs and prevent diseases. Studies have shown that long-term use of antibiotics will cause drug resistance, and it is easy to cause antibiotic residues in the raised pigs and pork. In addition, the quality of pork will become rough, lack flavor, and ...

AI Technical Summary

Problems solved by technology

With the development of pig breeding industry, in order to achieve rapid weight gain, farmers often add various additives to pig feed to make the meat quality and taste of pork poor, and even inject antibiotics to speed up the growth of pigs and prevent diseases. Studies have shown that long-term use of antibiotics will cause drug resistance, and it is easy to cause antibiotic residues in the raised pigs and pork. In addition, the quality of pork will become rough, lack flavor, and poor palatability, and will remain in pork through the food chain. threat to human health

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