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Application of fermented pomace in improving pork quality and development of digestive organs

A technology for pork quality and pomace, applied in application, food processing, animal husbandry, etc., can solve the problems of low lean meat rate, low feed remuneration, slow growth, etc., to improve growth performance, reduce feed to meat ratio, The effect of promoting digestion and absorption

Active Publication Date: 2022-04-05
广东壹号地方猪研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current native pig industry is facing technical problems such as low lean meat percentage, thick backfat, slow growth, and low feed remuneration

Method used

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  • Application of fermented pomace in improving pork quality and development of digestive organs
  • Application of fermented pomace in improving pork quality and development of digestive organs
  • Application of fermented pomace in improving pork quality and development of digestive organs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] In this experiment, a certain appropriate proportion of fermented pomace was added to the basic diet of native pigs, and a control group was set up to explore the differences in the growth and development of the pigs during the test period, and to measure the slaughter performance, meat quality and development of digestive tract organs after slaughter. degree.

[0057] 1. Experimental materials

[0058] (1) Experimental animals

[0059] A total of 400 80-day-old Dulu hybrid fattening pigs (♀Luchuan×♂Duroc binary hybrid pigs) with similar body weight and good body condition were selected.

[0060] (2) Basic diet

[0061] (3) Fermented pomace, prepared by the following method:

[0062] The pomace formed after fruit processing is separated into solid and liquid parts through solid-liquid separation.

[0063] For the solid part, by adding auxiliary materials such as bran and systemic bran, as well as compound probiotics such as lactic acid bacteria and yeast, and cellul...

Embodiment 2

[0107] 1. The experimental method is the same as in Example 1, and the optimization of the addition amount of fermented pomace is studied (as shown in Table 7).

[0108] Table 7

[0109]

[0110] 2. Experimental results

[0111] (1) The effects of feeding fermented pomace on the growth performance of pigs in the fattening stage under different modes are shown in Table 8.

[0112] Table 8

[0113]

[0114] From the results in Table 8, it can be seen that in the mode of reference feed amount 1, compared with the control group, the feed intake of full-price feed in the test group decreased by 7.47%, the average daily weight gain increased by 2.08%, and the feed-to-meat ratio decreased by 9.17%; Under the model, compared with the control group, the feed intake of the test group decreased by 13.39%, the average daily weight gain decreased by 8.91%, and the feed-to-meat ratio decreased by 5.18%. Therefore, the added amount of fermented pomace must be within an appropriate r...

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Abstract

The invention discloses the application of fermented pomace in improving the quality of pork and the development of digestive organs. The present invention found that fermented pomace obtained by fermenting the pomace with microorganisms and cellulolytic enzymes and adding it to the pig diet at an appropriate ratio can improve the growth performance of native pigs, reduce the feed-to-meat ratio, and increase pig leanness. Meat rate, reduce fat rate and backfat thickness, increase meat hydraulic strength, and promote the development of cecum and stomach. Therefore, it can be used as a pig feed additive, which has important practical significance for improving the quality of pork, increasing the utilization rate of feed and increasing the economic benefits of breeding.

Description

technical field [0001] The invention belongs to the technical field of feed additives. More specifically, it relates to the application of fermented pomace in improving the quality of pork and the development of digestive organs. Background technique [0002] With the continuous development of science and technology, people's living standards continue to improve, and the previous problem of food and clothing has gradually shifted to the pursuit of high-quality living standards. This change in concept has led to great changes in market demand. The demand for pork is not only reflected in In terms of the increasing quantity, the requirements for pork quality are getting higher and higher. [0003] At present, local native pigs, as a representative of high-quality pork, have also encountered great opportunities for development. However, the native pig industry is currently facing technical problems such as low lean meat rate, thick backfat, slow growth, and low feed remunerat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K50/30A23K10/12A23K10/37
CPCA23K10/12A23K10/37A23K50/30Y02P60/87
Inventor 张紫微李闯陈月丽阳林芳魏鲁宁宋德清黎小兵
Owner 广东壹号地方猪研究院有限公司
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