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Micro-ecological preparation and application thereof in breeding of Tibetan pigs

A micro-ecological preparation, Tibetan fragrant pig technology, applied in the field of microbial fermentation and livestock feeding, can solve the problems of feeding mode and feed not being the most economical and most suitable, and the taste of live pigs is declining, so as to reduce the cost of feeding and production, expand the scope of breeding, improve the The effect of economic value

Pending Publication Date: 2020-01-10
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, corn and soybeans are not the main food crops in my country. At present, the production of pigs is mainly maintained by imported raw materials, and the taste of pigs fed with full-price feed has declined. In addition, for local pig breeds like Tibetan pigs, this feeding mode And the feed is not the most economical and suitable

Method used

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  • Micro-ecological preparation and application thereof in breeding of Tibetan pigs
  • Micro-ecological preparation and application thereof in breeding of Tibetan pigs
  • Micro-ecological preparation and application thereof in breeding of Tibetan pigs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Screening of the main probiotic species in the intestinal tract of Tibetan fragrant pigs and the ratio of fermented yeast solution

[0024] 1. Weigh the contents of each intestinal section of Tibetan pig

[0025] (1) steps

[0026] Simulate intestinal fermentation of Tibetan pigs, dissect Tibetan pigs around 8 months old, weigh the contents of each intestinal segment, sample the contents and segments of each intestinal segment, make tissue slices of each intestinal segment, and observe the morphological characteristics.

[0027] (2) Results

[0028] Contents of each intestinal segment: cecum 0.34kg, duodenum 42.6kg, rectum 0.28kg, jejunum 1.04kg, colon 5.16kg, ileum 12.0g.

[0029] 2. Screen the main probiotic species in the intestines of Tibetan pigs

[0030] (1) steps

[0031] Simulate the intestinal fermentation of Tibetan pigs, complete the treatment of samples, measure the number of dominant bacteria in each intestinal section of pigs, and determine t...

Embodiment 2

[0040] The screening of embodiment 2 optimal fermentation conditions

[0041] Select the required bacterial species to cultivate, increase the bacteria, and mix uniformly according to the ratio of Example 1 to obtain the probiotics (i.e. yeast liquid), the volume to mass ratio of the probiotics to the green fodder is 160:7 in mL / kg Then add appropriate amount of cornmeal, brown sugar and water and mix well. Among them, the concentration of cornmeal is 25g / L, the concentration of brown sugar is 100g / L, and the mass volume ratio of green fodder to water is 5:1 in kg / L. Conduct micro-fermentation pre-tests in the laboratory to explore and determine the optimal fermentation time and temperature.

[0042] Set two fermentation temperature ranges of 25-30°C and 32-37°C for micro-fermentation, count the number of viable bacteria of each strain after different days of fermentation, and explore the most suitable fermentation conditions. The results are shown in Tables 1 and 2 below.

...

Embodiment 3

[0051] Embodiment 3 pig raising effect

[0052] Fermentation was carried out in the experimental field, and the actual fermentation conditions were observed to be good, and pig feeding was started. According to the preset grouping, the pig feeding program was carried out, the pig feeding experiment was carried out for 4 months, the feeding situation was observed and recorded, and the weight gain data of the experimental group and the control group were counted.

[0053] 1. The following is the preset grouping and pig feeding plan, and the grouping situation is as follows (the initial weight range is 10-14kg).

[0054] Group a—experimental group

[0055] Column 1: 8 60-day-old Tibetan pigs (s2);

[0056] Column 2: 8 60-day-old Large White pigs ((b)S2);

[0057] Column 1 and Column 2 fed the fermented feed for 3 consecutive days from the 10th to the 12th of each month, and fed the full-price feed for the rest of the time.

[0058] Feeding of fermented green fodder in column ...

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Abstract

The invention belongs to the technical field of microbial fermentation and livestock breeding, and discloses a microecological preparation and application thereof in breeding of Tibetan pigs. The viable count ratio of bifidobacterium to lactobacillus to streptococcus faecalis in the microecological preparation is (1.5 to 2.5): (1 to 2): (0.05 to 0.15). The main fermentation environments in the intestinal tracts of the Tibetan pigs are simulated, green feed is adopted for fermentation, and a scientific feed formula is developed according to the variety and day age of the pigs, so that a set ofeconomic feeding method is invented. When the fermented feed is adopted to breed the Tibetan pigs, the growth of the Tibetan pigs can be promoted, the meat quality can be improved, high-quality pork can be produced, the breeding and production costs can be reduced, the breeding range of the Tibetan pigs is expanded advantageously, and the economic value of the Tibetan pigs can be improved.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation and livestock feeding, in particular to a microecological preparation and its application in raising Tibetan pigs. Background technique [0002] Tibetan-flavored pig is an ancient pig breed in Tibetan areas. It is named for its thin skin and fragrant meat. It is a rare plateau pig breed in the world, and it is also the only pig breed that grazes in plateau and alpine regions in my country. Tibetan-flavored pigs are mainly distributed in Tibet Autonomous Region, Sichuan Tibetan Autonomous Prefecture, Yunnan Diqing Tibetan Autonomous Prefecture, Gansu Gannan Tibetan Autonomous Prefecture and other areas with higher altitudes. Tibetan-flavored pigs can adapt to various harsh environments and have strong adaptability. Tibetan-flavored pigs are small in size, with good meat taste, thin skin, fragrant meat and rich nutrients. The meat quality of Tibetan-flavored pigs is called "ginseng me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K10/12A23K10/30A23K20/163C12N1/20C12R1/01C12R1/46C12R1/225
CPCA23K50/30A23K10/12A23K10/30A23K20/163C12N1/20
Inventor 邓衔柏徐晖程万年杨鹏尚天祥陈慧玥
Owner SOUTH CHINA AGRI UNIV
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