Meat quality improving agent and pig feed for improving pork quality

Abstract

The invention discloses a meat quality improving agent, which comprises the following components in parts by weight: 2-8 parts of vitamin E, 1-4 parts of yeast selenium, 5-20 parts of guanidinoaceticacid, 2-10 parts of anhydrous betaine, and 58-90 parts of a carrier. The pig feed based on the meat quality improving agent includes the following components in parts by weight: 50 to 70 parts of corn, 10 to 25 parts of soybean meal, 2 to 7 parts of bran, 3 to 10 parts of rice bran, 0.1 to 8 parts of rice bran meal, 0.25 to 0.4 parts of sodium chloride, 0.1 to 0.2 parts of sodium bicarbonate, 0.8to 1.3 parts of stone powder, 0.1 to 0.5 parts of calcium hydrogen phosphate, 0.25 to 0.6 parts of L-lysine sulphate and its fermentation by-product, 0.01 to 0.1 parts of methionine hydroxyl analog calcium salt, 0.01 to 0.1 parts of threonine, 0. 01 to 0.05 parts of choline chloride, 0.5 to 1 parts of the meat quality improving agent, 0.5 parts of a premix, and 0 to 1.5 parts of calcium chloride.The feed and a use scheme of the invention can improve the growth performance of fattening pigs, can enhance the antioxidant capacity of the body tissue, increases the lean meat rate, and improves thecarcass meat quality.

Description

technical field [0001] The invention belongs to the technical field of feed, and in particular relates to a meat quality improving agent and pig feed for improving pork quality. [0002] technical background [0003] With the development of China's economy and the improvement of people's living standards, fundamental changes have taken place in the dietary structure of residents, and meat consumption has increased year by year, especially pork is one of the most important meat foods for our people. More and more consumers' demand standard for modern high-quality pork is no longer simply satisfied with the quantity, but pays more attention to the quality of pork. Healthy, nutritious and delicious pork is favored by consumers. At the same time, pork sellers have higher requirements for the shelf life of pork, and the quality of pork directly affects the price of pork and the purchasing behavior of consumers. Therefore, how to improve the quality of pork has become an urgent pr...

AI Technical Summary

Problems solved by technology

At present, most of the schemes to improve meat quality through nutritional regulation technology are relatively si

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