Breeding method of low-fat pigs

Abstract

The invention provides a breeding method of low-fat pigs. The breeding method comprises three aspects including production of fermentation bed padding, construction of a fermentation bed and feeding management of the pigs, wherein the fermentation bed padding is prepared from the following raw materials in parts by weight: 10 to 20 parts of sawdust, 10 to 20 parts of vinegar residue, 30 to 50 parts of coprinus comatus fungus chaff, 20 to 30 parts of cottonseed hull, 1 to 5 parts of microorganism inoculants, 0 to 10 parts of dicalcium phosphate and 3 to 5 parts of brown sugar; the living bacteria count in the microorganism inoculants is greater than or equal to 10<8> cfu/g, wherein an effective strain combination is composed of bacillus, saccharomycetes, lactic acid bacteria and enterococcus faecalis and meets the following effective living bacteria count ratio that the ratio of the bacillus to the saccharomycetes to the lactic acid bacteria to the enterococcus faecalis is (2 to 6) to (1 to 3) to (1 to 3) to (0.5 to 1.5). The decomposted fermentation bed padding and pig feed prepared by the invention meet a nutrient complementarity principle; the pigs are fed on the fermentation bedlaid by the fermentation bed padding and the fermentation bed can provide an enough turning-over and poking area for the pigs; the lean meat percentage and muscle protein content of the pigs are effectively improved, so that pork with better meat quality and mouthfeel is produced.

Description

technical field [0001] The invention belongs to the technical field of animal husbandry, and in particular relates to a method for raising low-fat pigs. Background technique [0002] With the improvement of living standards, people not only require rich nutrition, hygiene and safety to pork, but also require good local flavor. According to the survey, 83.7% of consumers admitted that they usually buy pork at home, 86.1% of them said they like fresh pork, and 40.3% like to eat lean meat. Compared with the previous survey conducted by the Academy of Agricultural Sciences, the consumption of ribs and lean meat The consumption of pork has greatly increased, and the proportion of consumption has accounted for 81.3% of pork consumption. With the improvement of income level and the enhancement of residents' nutrition knowledge and health awareness, the consumption demand for animal fat has decreased significantly, and the consumption of fat meat has only accounted for 81.3% of pork...

AI Technical Summary

Problems solved by technology

At present, adding functional additives to pig feed has become the most common method for farmers to obtain pork with a high lean meat rate. However, food safety problems caused by feed additives are becoming increasingly serious. Antibiotics, heavy metals, and clenbuterol High residues such as corn have seriously endangered food safety; food safety, with the promotion of modern farming models, the demand for corn and other grains is increasing, and there are many safety problems in food production

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