Additive capable of improving pork quality of fattening pigs

A pork quality and additive technology, which is applied in the field of feed addition, can solve the problems of low pork quality in fattening pigs, and achieve the effects of simple and easy preparation method, various functions, and natural sources

Pending Publication Date: 2020-07-03
NORTHEAST INST OF GEOGRAPHY & AGRIECOLOGY C A S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide an additive for improving the pork quality of fattening pigs in order to solve the technical problem of low quality of fattening pigs in pig farms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0020] Specific embodiment one: in the present embodiment, a kind of additive that improves fattening pig pork quality is by weight according to the number of parts by weight of 8-10 parts of apocynum, 7-9 parts of Artemisia argyi, 7-9 parts of astragalus, 6-8 parts of Angelica, 6-8 parts of Radix Radix, 5-7 parts of Licorice and 4-6 parts of Schisandra.

[0021] The preparation method of the additive for improving the pork quality of fattening pigs in the present embodiment is as follows:

[0022] According to parts by weight, the Apocynum apocynum of 8-10 parts, the Folium Artemisiae Argyi of 7-9 parts, the Radix Astragali of 7-9 parts, the Angelica sinensis of 6-8 parts, the Radix Radix Radix of 6-8 parts, the Radix Glycyrrhizae of 5-7 parts and 4 parts - 6 parts of schisandra were baked to constant weight at 60-70°C, crushed, and passed through a 40-mesh sieve to obtain an additive for improving the quality of fattening pig meat.

specific Embodiment approach 2

[0023] Specific embodiment two: what this embodiment is different from specific embodiment one is that a kind of additive that improves fattening pig pork quality is by weight by 8 parts of apocynum, 7 parts of Artemisia argyi, 7 parts of astragalus, 6 parts of angelica , 6 parts of isatidis, 5 parts of licorice and 4 parts of schisandra. Others are the same as the first embodiment.

specific Embodiment approach 3

[0024] Specific embodiment three: what this embodiment is different from specific embodiment one or two is that a kind of additive that improves fattening pig pork quality is made of 10 parts of apocynum, 9 parts of Artemisia argyi, 9 parts of Radix Astragali, 8 parts by weight Chinese angelica, 8 parts of Radix Radix, 7 parts of licorice and 6 parts of Schisandra. Others are the same as those in Embodiment 1 or 2.

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PUM

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Abstract

The invention discloses an additive capable of improving pork quality of fattening pigs, relates to a pig feed additive, belongs to the technical field of feed addition and aims at solving the technical problem of low pork quality of the fattening pigs in a pig farm at present. The additive capable of improving the pork quality of the fattening pigs comprises the raw materials in parts by weight:8-10 parts of herba apocyni veneti, 7-9 parts of folium artemisiae argyi, 7-9 parts of radix astragali, 6-8 parts of radix angelicae sinensis, 6-8 parts of radix isatidis, 5-7 parts of radix glycyrrhizae and 4-6 parts of fructus schisandrae chinensis.

Description

technical field [0001] The invention relates to a pig feed additive and belongs to the technical field of feed addition. Background technique [0002] With the continuous improvement of people's living standards and the gradual enhancement of health awareness, people's demand for meat products is increasing, and their requirements for pork quality are also getting higher and higher. Meat is mainly composed of muscle tissue, fat tissue, connective tissue and bone tissue. The proportions of various tissues in meat vary according to the species, breed, age, sex, nutritional status, and feeding conditions of the animal. The structure, chemical composition, properties and content of various tissues directly affect the quality, processing use, nutritional value and commodity value of meat. Generally speaking, the more muscle tissue, the higher the protein content, the higher the nutritional value and commodity value, and the physical and chemical properties of meat are closely r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/30A23K10/30
CPCA23K50/30A23K10/30
Inventor 刘春龙
Owner NORTHEAST INST OF GEOGRAPHY & AGRIECOLOGY C A S
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