Compound premix feed and compound feed for improving meat quality of Jinmind black pigs

Abstract

The present invention discloses a compound premix feed and a compound feed for improving meat quality of Jinmind black pigs, and relates to the technical field of feeds, the compound premix feed comprises, by weight, 1-2% of a compound premix, and the compound premix feed comprises, by weight, 4% of composite vitamins; 10% of composite organic trace elements; 1% of vitamin E; 2.5% of vitamin C; 2% of glucose oxidase; 79.3% of puffed soybean powder; and 1.2% of an antioxidant. According to the technical scheme, the compound premix feed (amino acid-algal polysaccharide organic trace elements and carrier puffed soybean meal) capable of improving the meat quality of the Jinmind black pigs is added to be combined with the puffed soybean meal added to the compound feed, so that the meat quality and flavor of the Jinmind black pigs can be remarkably improved.

Description

Technical Field

[0001] The invention relates to the technical field of feed, and in particular to a composite premix feed and a compound feed for improving the quality of Jishen black pork. Background Art

[0002] Pork quality is a comprehensive trait, including sensory quality, processing quality, nutritional value and hygienic quality. Pork quality is measured and evaluated by pork traits. Meat quality traits are mainly reflected in indicators such as intramuscular fat (IMF), pH, meat color, tenderness, water holding capacity, drip loss and cooked meat rate. The meat quality evaluation system is mainly evaluated from sensory indicators (color, tenderness and marbling, etc.), flavor substance indicators (fatty acids and flavor amino acids, etc.) and processing technology indicators (pH value, water holding capacity and intramuscular fat (IMF), etc.). Among them, the intramuscular fat (IMF) content has a significant effect on the tenderness and flavor of pork, and plays a positive role in the juiciness of meat. Water holding capacity reflects the water holding capacity of pork. The higher the value, the better the juiciness of pork. Conversely, the poorer the meat quality. Its value is positively correlated with pork quality. The pH value of pork reflects the glycolytic capacity of the muscle. Pork with a pH value less than 5 is generally considered to be PSE meat, but too high a pH value will lead to DFD meat. Both too low or too high a pH value will have an adverse effect on the meat quality.

[0003] Factors that affect pork quality include animal factors (breed, sex, weight), nutritional factors (nutritional level, feed structure), and environmental factors (feeding environment, pre-slaughter transportation, slaughter procedures).

[0004] Regulation of nutritional factors is of great significance to the improvement of pork quality. The goal of improving meat quality can be achieved by improving the dietary protein level, amino acid ratio, energy level, vitamin and trace element level, and the use of feed additives.

[0005] At present, the main technical measures for regulating pork quality through feed nutrition technology include: 1. Low protein levels in the diet and the addition of amino acids improve meat quality mainly by increasing intramuscular fat content, tenderness, and regulating related gene expression; 2. Increasing the energy level in the diet will not significantly improve the meat quality. Therefore, in actual production, the energy level is based on the need to maintain the growth of pigs. 3. Vitamins and trace elements can improve pork quality related indicators such as tenderness, water holding capacity, amino acid content and fatty acid content.

[0006] 4. Feeding probiotics can improve muscle shear force, fatty acid composition, and flavor amino acid composition, but will not have adverse effects on carcass traits.

[0007] 5. Feeding fermented feed can improve the ratio of amino acids and fatty acids in meat, thereby improving meat quality.

[0008] At present, effective technologies for improving pork quality through feed nutrition technology include: 1. Composite organic trace elements (manganese, zinc, copper, iron, iodine) - reduce dripping, improve meat color, increase tenderness, anti-oxidation, and extend shelf life; 2. Yeast selenium - improves body immunity, resists stress and improves quality; 3. Organic chromium, magnesium sulfate---reduce stress and increase lean meat rate; 4. Vitamin D3, betaine, magnesium sulfate - improve meat color; 5. Vitamin E, β-carotene—antioxidant, meat stability; 6. Vitamin C---improve pH and meat color, reduce PSE meat; 7. Antioxidants in the body, glucose oxidase - anti-oxidative stress, reduce bad odor, and extend shelf life; 8. Yeast hydrolyzate, active dry yeast - enhance immunity, strong appetite, easy to absorb, and maintain health; 9. Plant extracts (vanillin, thymol) - replace antibiotics and reduce bad odor; 10. Microecological preparations (lactic acid bacteria, Bacillus) - improve the color, tenderness and sweetness of pork, and improve the quality of pork; 11. Adding fermented Chinese medicine preparations can improve meat quality; 12. Conjugated linoleic acid - can regulate meat color, tenderness, flavor, marbling, water-binding capacity, fatty acid composition and other meat quality indicators, thereby affecting pork quality; 13. Lycium barbarum extract - can improve the production performance of pigs, enhance the nutritional quality of pork, improve the antioxidant properties of pork, and adjust the flavor; 14. Lactic acid bacteria and Chinese herbal medicine-improve the quality of pork and the content of muscle flavor substances.

[0009] The representative patent applications related to improving meat quality that have been or have been retrieved include: 1. A black pig feed with improved meat flavor and a preparation method thereof (status is rejected, in the form of feed formula).

[0010] The invention discloses a black pig feed for improving meat flavor and a preparation method thereof (CN104605190A). The raw materials thereof are composed of the following raw materials in parts by weight: 250-280 parts of puffed soybean meal, 140-160 parts of puffed rapeseed meal, 120-140 parts of special flour, 60-80 parts of corn distiller's grains, 60-80 parts of pork powder, 70-90 parts of shrimp powder, 50-70 parts of alfalfa, 60-80 parts of agarwood, 40-60 parts of locust leaves, 50-60 parts of chicken feather vegetables, 20-30 parts of sword bean shells, 15-20 parts of leek flowers, 20-25 parts of datura flowers, 30-50 parts of potatoes, 10-20 parts of buckwheat heads, 10-15 parts of lotus seed powder, 15-25 parts of apple powder, 7-9 parts of pickled vegetable powder, 3-5 parts of longan pulp, 1-2 parts of orchid seed powder and 2-3 parts of black pig nutrients. The feed of the invention is finely made, the product is safe, nutritious and crispy in taste. After being eaten by black pigs, the composition of the carcass and the flavor of the meat can be improved, the nutritional value of the pork can be increased, the quality and quality of the pork can be improved, the fat content in the carcass can be reduced, the lean meat rate can be increased, and the meat can be tender, easy to eat and have a good taste.

[0011] 2. A pig feed additive for improving the flavor of pork and its preparation method (CN105815581A) (status is withdrawn, belongs to the form of special raw material formula).

[0012] The invention discloses a pig feed additive for improving pork meat flavor and a preparation method thereof, wherein the feed additive comprises the following raw materials: coix seed, red peony root, nutmeg, agarwood, lotus leaf, ginseng, seabuckthorn, phoenix tail tea, okra, scutellaria baicalensis, wild elm, dinggui grass, malt, kudzu juice, half-pulled seed and ink. The beneficial effects of the invention are: the feed additive of the invention can not only meet the nutritional needs of pigs, but also significantly improve the lean meat rate and meat quality of pigs. The raw materials of the invention are all natural products, and have the advantages of high safety, no drug residue, toxic side effects, etc.

[0013] 3. Additives for fattening pigs for improving pork flavor and preparation method thereof (CN105231050A) (status is rejected, belonging to the form of special raw materials and additives formula) The invention discloses an additive for fattening pigs for improving the flavor of pork meat and a preparation method thereof, wherein the additive comprises the following raw materials: soybean protein concentrate, grape seeds, loofah, celery leaves, lotus root powder, corn oil, chicken liver residue, egg shells, rice vinegar, maltose, trace element premix and trace element premix. The beneficial effects of the invention are: the additive of the invention can not only meet the nutritional needs of fattening pigs, but also significantly improve the lean meat rate and meat quality of fattening pigs. The raw materials of the invention are all natural products, with the advantages of high safety, no drug residues, toxic side effects, etc.; and it is unexpectedly found through experiments that the additive of the invention also has the effect of improving the growth performance of fattening pigs.

[0014] 4. A fermented pig feed for improving pork flavor (CN108576430A) (status is withdrawn, belongs to the form of fermented feed) The invention discloses a fermented pig feed for improving pork flavor, which relates to the field of animal feed and is made by fermenting corn, soybean meal, wheat bran, rice bran, fermented bacterial liquid, yeast selenium and brown sugar; the fermented bacterial liquid includes Bacillus subtilis, Saccharomyces cerevisiae, Enterococcus faecalis and Rhodopseudomonas palustris. The invention uses fermented material as a carrier to provide a large number of live beneficial bacteria to animals, with a large amount of addition and no effect on activity. Because no special coating or other treatment is required to preserve activity, the addition cost is low, and it is a good technical treatment method for maintaining animal health.

[0015] 5. A Chinese herbal compound for improving pork flavor and its preparation method (CN106309681A) (unknown status, in the form of Chinese herbal medicine formula) The patented technology of the present invention relates to a Chinese medicine compound for improving the flavor of pork, characterized in that the Chinese medicine compound is composed of the following ingredients: motherwort, agrimony, scutellaria baicalensis, cinnamon, fennel, atractylodes, houttuynia, astragalus, Eclipta prostrata, horsetail, and cypress seed. The Chinese medicine compound of the patented technology of the present invention can improve the metabolic function of pigs, enhance the immune function of pigs, have no side effects, make the meat fragrant, and promote the deposition of unsaturated fats and amino acids in the meat; the muscle aroma and taste of the test group added with the Chinese medicine compound preparation are significantly improved, which is consistent with the nutritional components and fatty acid results of the longissimus dorsi muscle. The patented technology of the present invention can improve the flavor quality of pork and meet the consumer's demand for high-quality pork.

[0016] 6. A pork flavor regulator (CN101253933B) (status is terminated after authorization, in the form of feed formula).

[0017] The invention relates to a pig feed additive for improving pork quality, in particular to a pork flavor regulator. The invention solves the problem of how to artificially regulate pork flavor in the prior art during feeding. The pork flavor regulator is composed of the following raw materials in weight proportion: 20-30% sage, 20-30% astragalus, 10-20% wormwood, 1-10% oriental arborvitae, 30-40% pine needle powder, and 1-10% VD3. The pork flavor regulator of the invention can significantly improve the pork flavor. The saturated fatty acid content of pork can be reduced by 1.7%, 1.5%, 0.8%, and 2.5% respectively; the unsaturated fatty acid content beneficial to the human body can be increased by 9.0%, 4.2%, 12.4%, and 7.5% respectively; the linoleic acid content can be increased by 0.65, 0.52, 0.7, and 0.88 percentage points respectively.

[0018] 7. A pig feed manufacturing technology for improving pork quality (CN106923020A) (status unknown, in the form of feed formula).

[0019] The patented technology of the present invention relates to a pig feed for improving the quality of pork, which is composed of the following raw materials by weight: 200 parts of soybean meal, 180 parts of corn flour, 12 parts of flaxseed meal, 3 parts of salt, 10 parts of oyster meal, 4 parts of fish meal, 2 parts of vitamin C, 2 parts of vitamin E, 4 parts of alginate, 5 parts of mealworms, and 3 parts of lysine. Compared with the prior art, the patented technology of the present invention uses a variety of natural feeds that are easy to obtain as the main ingredients, effectively promotes the rapid growth of pigs, improves the digestibility and utilization of protein, and improves the utilization rate of feed. The feed is rich in nutrition, rich in various amino acids, proteins and trace elements, and can effectively improve the quality of pork.

[0020] 8. A pig feed for improving pork quality and a preparation method thereof (CN104206812B) (status is authorized, in the form of feed formula).

[0021] The invention provides a pig feed for improving pork quality. The content and composition of the pig feed are as follows: 89%-92% of basic feed, 1%-2.5% of oil powder, 2.5%-6% of white grape seeds, 0.1%-0.3% of soybean molasses powder, and 4% of pork premix by weight percentage. The invention increases the content of unsaturated fatty acids in pork intramuscular fat by adding grape seeds rich in nutrients, and at the same time, auxiliary addition of oil powder and soybean molasses powder, and at the same time, improves the antioxidant capacity of muscles, maintains the integrity of cell membranes, and increases the water binding rate of muscles, thereby effectively improving the health level and hair color of pigs, and significantly improving the quality of pork.

[0022] 9. A feed additive for improving pork flavor, and its preparation method and application (CN107712348A) (status is withdrawn, in the form of feed formula).

[0023] The present invention relates to a feed additive for improving pork flavor and a preparation method and application thereof. The feed additive comprises the following components: phytosterol, plant extract, yeast selenium, probiotic powder, conjugated linoleic acid, saccharoterpenoid and carrier matrix; during preparation, each component is weighed by weight, the plant extract is first sieved and mixed evenly; the phytosterol is then mixed with part of the carrier matrix; finally, the remaining components are added and fully mixed, granulated and sieved. Compared with the prior art, the present invention is added to the basic diet of pigs, which can promote growth, improve feed utilization, increase eye muscle area and lean meat rate, reduce drip loss, regulate the content of pork intramuscular fat, make it rich and uniform, improve the composition structure and proportion balance of fatty acids in meat, reduce fat rate, increase the content of meat flavor precursor substances, improve the tenderness and juiciness of meat, and have delicious flavor, tender taste, delicious and juicy taste, no drug residue, and healthier meat.

[0024] At present, the main method of improving pork quality through feed nutrition technology is to improve pork quality through feed nutrition technology. The defects of existing technologies include: 1. Most of the existing technical measures and effective technologies are aimed at the main breed of pigs (white pigs); 2. The degree and level of improvement in meat quality and flavor achieved by the measures taken are inconsistent and unstable; 3. There is little research at home and abroad on the technology of improving the meat quality of indigenous black pigs and breeding black pigs; 4. Although the domestic Jishen Black Pig is a high-quality breed, there is still room for technical improvement in its meat quality and taste and flavor; 5. The nutritional needs of Jishen Black Pigs are different from those of lean meat breed pigs, and the nutritional needs and feeding standards are different. Summary of the invention

[0025] The technical solution of the present invention to solve the above technical problems is to provide a composite premix feed for improving the quality of Jishen Black Pork, including: a composite premix with a weight ratio of 1%-2%, and the composite premix includes a weight ratio of: Multivitamins 4%; Compound organic trace elements 10%; Vitamin E 1%; Vitamin C 2.5%; Glucose oxidase 2%; Expanded soybean powder 79.3%; Antioxidants (66%) 1.2%.

[0026] Furthermore, the vitamins contained in the complex vitamin are: vitamin A 32000KIU / kg-36000KIU / kg, vitamin D3 7000KIU / kg-8000KIU / kg, vitamin K3 9000mg / kg-10000mg / kg, vitamin B1 9000mg / kg-10000mg / kg, vitamin B2 20000mg / kg-22000mg / kg, vitamin B6 9000mg / kg-10000mg / kg, vitamin B12 90mg / kg-100mg / kg, niacinamide 90000mg / kg-100000mg / kg, calcium pantothenate 50000mg / kg-60000mg / kg, folic acid 6000mg / kg-7000mg / kg, and biotin 1100mg / kg-1200mg / kg.

[0027] Furthermore, the trace elements contained in the composite organic trace elements are: iron Fe 90000mg / kg-120000mg / kg, zinc Zn 80000mg / kg-100000mg / kg, manganese Mn 30000mg / kg-60000mg / kg, copper Cu15000mg / kg-30000mg / kg, iodine I 500mg / kg-1500mg / kg, selenium Se 200mg / kg-400mg / kg, chromium Cr50mg / kg-100mg / kg.

[0028] Furthermore, the antioxidant is ethoxyquinoline (66%).

[0029] A compound feed for Jishen black pork meat, comprising the following ingredients in a weight ratio: 1% of the compound premix feed for improving the quality of Jishen Black Pork as described above; Corn flour 57.70%; dehulled soybean meal (46%) 7.00%; Corn distillers grains 8.00%; Corn germ meal 4.00%; Rice bran meal 8.00%; Expanded soybean powder 10.0%; Stone powder (100 mesh) 1.15%; Calcium hydrogen phosphate 0.60%; Sodium chloride 0.25%; Lysine (70%) 0.60%; Acidifier 0.20%; Bentonite 1.00%; Montmorillonite 0.50%.

[0030] The technical scheme of the present invention can significantly improve the quality and flavor of Jishen Black Pork by adding a composite premix feed (amino acid-seaweed polysaccharide organic trace elements and carrier puffed soybean powder) for improving the quality of Jishen Black Pork and adding puffed soybean powder in compound feed. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.

[0032] Figure 1This is a graph showing the results of the measurement of the relative expression of PPAR-α mRNA in the present invention; Figure 2 This is a graph showing the results of the determination of the relative expression of HSL mRNA in the present invention; Figure 3 This is a graph showing the relative expression level of FABP4 mRNA in the present invention; Figure 4 This is a graph showing the results of the measurement of the relative expression of LPL mRNA in the present invention; Figure 5 This is a diagram showing the results of immunoblotting of AdipoQ and PGC-1α proteins of the present invention; Figure 6 This is a diagram showing the results of immunoblotting analysis of AdipoQ and PGC-1α proteins of the present invention. DETAILED DESCRIPTION

[0033] The invention provides a composite premix feed for improving the quality of Jishen black pork, and aims to design a composite premix feed for improving the quality of Jishen black pork and enhancing the quality characteristics and flavor of Jishen black pork.

[0034] The composite premixed feed for improving the quality of Jishen Black Pork meat proposed by the present invention will be described in the following specific embodiments: In the technical solution of this embodiment, a composite premix feed for improving the quality of Jishen Black Pork includes: a composite premix with a weight ratio of 1%-2%, and the composite premix includes a weight ratio of: Multivitamins 4%; Compound organic trace elements 10%; Vitamin E 1%; Vitamin C 2.5%; Glucose oxidase 2%; Expanded soybean powder 79.3%; Antioxidants (66%) 1.2%.

[0035] Furthermore, the vitamins contained in the complex vitamin are: vitamin A 32000KIU / kg-36000KIU / kg, vitamin D3 7000KIU / kg-8000KIU / kg, vitamin K3 9000mg / kg-10000mg / kg, vitamin B1 9000mg / kg-10000mg / kg, vitamin B2 20000mg / kg-22000mg / kg, vitamin B6 9000mg / kg-10000mg / kg, vitamin B12 90mg / kg-100mg / kg, niacinamide 90000mg / kg-100000mg / kg, calcium pantothenate 50000mg / kg-60000mg / kg, folic acid 6000mg / kg-7000mg / kg, and biotin 1100mg / kg-1200mg / kg.

[0036] Furthermore, the trace elements contained in the composite organic trace elements are: iron Fe 90000mg / kg-120000mg / kg, zinc Zn 80000mg / kg-100000mg / kg, manganese Mn 30000mg / kg-60000mg / kg, copper Cu15000mg / kg-30000mg / kg, iodine I 500mg / kg-1500mg / kg, selenium Se 200mg / kg-400mg / kg, chromium Cr50mg / kg-100mg / kg.

[0037] Furthermore, the antioxidant is ethoxyquinoline (66%).

[0038] A compound feed for Jishen black pork meat, comprising the following ingredients in a weight ratio: 1% of the compound premix feed for improving the quality of Jishen Black Pork as described above; Corn flour 57.70%; dehulled soybean meal (46%) 7.00%; Corn distillers grains 8.00%; Corn germ meal 4.00%; Rice bran meal 8.00%; Expanded soybean powder 10.0%; Stone powder (100 mesh) 1.15%; Calcium hydrogen phosphate 0.60%; Sodium chloride 0.25%; Lysine (70%) 0.60%; Acidifier 0.20%; Bentonite 1.00%; Montmorillonite 0.50%.

[0039] Nutritional approaches and principles to improve the quality of Jishen Black Pork: By adding compound premix feed for improving Jishen Black Pig meat quality into compound feed, the quality and flavor of Jishen Black Pig meat can be improved. The technical route is: compound premix feed preparation --- production of compound feed --- feeding Jishen Black Pig meat to improve meat quality and flavor.

[0040] (1) Technology for using composite organic trace elements (manganese, zinc, copper, iron, iodine, yeast selenium, organic chromium) - improve immunity and lean meat rate, resist stress and improve quality; reduce dripping, improve meat color, increase tenderness, resist oxidation, and extend shelf life; (2) Vitamin (E, C) application technology - anti-oxidation, stable meat quality; improve pH and meat color, reduce PSE meat; (3) Glucose oxidase application technology - anti-oxidative stress, reduce bad odor, and extend shelf life.

[0041] (4) Technology for using puffed soybean powder - as a carrier, its rich amino acids and fatty acids enhance the flavor of meat.

[0042] Innovation of the invention: (1) Increase the channels for nutrient absorption and utilization: Using amino acid-seaweed polysaccharide organic trace elements (including manganese, zinc, copper, and iron) complexes (chelates), trace elements can be absorbed through ion channels, amino acid channels, and glycolipid channels. The absorption of trace elements through three channels has high absorption and utilization rates, low residues, and is safe and environmentally friendly. It overcomes and avoids the shortcomings of inorganic trace elements with a single ion channel, amino acid complexes (chelates) with only ion channels and amino acid channels, and monosaccharide or polysaccharide complexes with only ion channels and glycolipid channels, and adds an additional trace element absorption channel.

[0043] (2) Scientific and advanced formula combination: The use of amino acids-seaweed polysaccharides, organic trace elements (manganese, zinc, copper, iron), yeast selenium, and organic chromium in the premixed feed formula can enhance the body's immunity and lean meat rate, resist stress and improve quality; reduce dripping, improve meat color, increase tenderness, resist oxidation, and extend shelf life; vitamins (E, C) play an antioxidant role and stabilize meat quality; improve pork pH and meat color, and reduce PSE meat; glucose oxidase plays an antioxidant role, reduces bad odor, and extends shelf life.

[0044] (3) Complementary advantages of formula raw materials: puffed soybean powder is used in both compound feed formula and premixed feed formula. The use of puffed soybean powder as a carrier plays a role as a carrier, avoiding the shortcomings of traditional use of zeolite, bentonite, etc. as carriers, which leads to large dust and environmental pollution. The use of puffed soybean powder as a carrier has multiple effects. The premixed feed is oily, dust-free, and has good palatability. In order to ensure the effect, 10% puffed soybean powder is used in the compound feed to enhance the meat quality and flavor.

[0045] (4) Ecological and environmentally friendly feed products: This premixed feed has a higher absorption and utilization rate than previous premixed feeds, is more environmentally friendly, and reduces the environmental pollution caused by metal ions in feces. It is an eco-friendly feed product.

[0046] (5) Precision nutrition is highly targeted. It is used for Jishen black pigs and other black pigs. The search results show that there is no patent application for the compound premixed feed formula for Jishen black pigs to improve meat quality and flavor. The technology of the present invention can also be extended to white pig feed to improve meat quality and flavor.

[0047] Testing and experimental verification: From October 2023 to May 2024, Jishen black pig and white pig breeding experiments were carried out in the company's pig farm, with white pigs as a reference.

[0048] Growth performance: Adding organic trace elements to feed significantly increased the final weight and average daily weight gain of Jishen black pigs; adding puffed soybeans to feed significantly increased the final weight, average daily weight gain, and feed-to-weight ratio of Jishen black pigs (with white pigs as a reference, the same below); adding organic trace elements and puffed soybeans to feed can improve the growth performance of Jishen black pigs.

[0049] Table 1 Effects of trace elements on growth performance of fattening pigs:

[0050] Note: The soybean meal used in each group was 46% dehulled soybean meal. Data marked with different lowercase letters indicate significant differences (p<0.05), and the same uppercase and lowercase letters indicate extremely significant differences (p<0.01), the same as in the following table.

[0051] Table 2 Effects of expanded soybeans on growth performance of fattening pigs:

[0052] Note: The trace elements used in each group are all inorganic trace elements.

[0053] Carcass traits: Adding organic trace elements to the feed significantly increased the carcass weight of Jishen Black Pigs and significantly reduced the backfat thickness; adding puffed soybeans to the feed significantly increased the carcass weight of Jishen Black Pigs. Adding organic trace elements and puffed soybeans to the feed can improve the slaughter performance of Jishen Black Pigs.

[0054] Table 3 Effects of trace elements on slaughter performance of fattening pigs:

[0055] Note: The soybean meal used in each group was 46% dehulled soybean meal.

[0056] Table 4 Effect of expanded soybean on slaughter performance of fattening pigs:

[0057] Note: The trace elements used in each group are all inorganic trace elements.

[0058] Quality traits: Adding trace elements to feed significantly improved the Ph45min value, a value, and cooked meat rate of Jishen Black Pig; adding puffed soybeans to feed significantly improved the pH45min value and cooked meat rate of Jishen Black Pig. Adding organic trace elements and puffed soybeans to feed can improve the quality traits of Jishen Black Pig pork.

[0059] Table 5 Effects of trace elements on apparent performance of fattening pork quality:

[0060] Note: The soybean meal used in each group was 46% dehulled soybean meal.

[0061] Table 6 Effects of expanded soybeans on the apparent quality of fattening pork:

[0062] Note: The trace elements used in each group are all inorganic trace elements.

[0063] 4. Meat nutritional components: Adding organic trace elements to the feed significantly increases the crude protein and intramuscular fat content of Jishen Black Pig pork; adding puffed soybeans to the feed significantly reduces the dry matter content of Jishen Black Pig pork and increases the crude protein content of Jishen Black Pig pork.

[0064] Table 7 Effects of trace elements on the content of main nutrients in fattening pig outer muscle:

[0065] Note: The soybean meal used in each group was 46% dehulled soybean meal.

[0066] Table 8 Effects of expanded soybeans on the content of main nutrients in fattening pig outer muscle:

[0067] Note: The trace elements used in each group are all inorganic trace elements.

[0068] 5. Meat nutrients (fatty acid decomposition of back muscles): Figure 1 The relative expression results of PPAR-α mRNA are shown in FIG. Figure 2 The relative expression results of HSL mRNA are shown in FIG. Figure 3 The relative expression results of FABP4 mRNA are shown in FIG. Figure 4 The results of the relative expression of LPL mRNA shown in the figure showed that the addition of organic trace elements and puffed soybeans to the diet could significantly increase the gene expression of PPAR-α, HSL, FABP4, and LPL in the back fat decomposition genes of Jishen Black Pigs (P<0.05).

[0069] 6. Meat nutrients (amino acid synthesis): Figure 5 The results of AdipoQ and PGC-1α protein immunoblotting are shown; Figure 6 The results of AdipoQ and PGC-1α protein immunoblot analysis shown in the figure showed that the addition of organic trace elements and puffed soybeans to the diet could significantly increase the expression levels of adiponectin (AdipoQ) and peroxisome proliferator-activated receptor-γ coactivator-1α (PGC-1α), key proteins in the quality signaling pathway of Jishen Black Pork (p<0.05).

[0070] 7. Muscle nutrients (inosinic acid): Adding organic trace elements to feed significantly increases the inosinic acid content of black pig pork.

[0071] Table 9 Effects of trace elements on the content of main nutrients in fattening pig muscle:

[0072] Note: The soybean meal used in each group was 46% dehulled soybean meal.

[0073] Table 10 Effects of expanded soybeans on the content of main nutrients in fattening pig muscle:

[0074] 8. Muscle nutrients (cholesterol): Adding organic trace elements and puffed soybeans to feed significantly increases the cholesterol content in Jishen Black Pig pork.

[0075] Table 11 Effects of trace elements on cholesterol content in fattening pig muscle:

[0076] Note: The soybean meal used in each group was 46% dehulled soybean meal.

[0077] Table 12 Effect of expanded soybeans on cholesterol content in fattening pig muscle:

[0078] Note: The trace elements used in each group are all inorganic trace elements.

[0079] 9. Muscle nutrients (trace elements): Adding organic trace elements to feed significantly increases the Cu and Zn content of Heijishen black pig pork.

[0080] Table 13 Effects of trace elements on the content of trace elements in fattening pig muscle:

[0081] Note: The soybean meal used in each group was 46% dehulled soybean meal.

[0082] Table 14 Effect of expanded soybeans on trace element content in fattening pig muscle:

[0083] Note: The trace elements used in each group are all inorganic trace elements.

[0084] 10. Meat quality properties: Adding organic trace elements to the feed significantly increased the diameter and density of the black pig's back muscle fibers; adding puffed soybeans to the feed significantly increased the area and density of the black pig's back muscle fibers.

[0085] Table 15 Effects of trace elements on the morphological analysis results of fattening pig back muscle fibers:

[0086] Note: The soybean meal used in each group was 46% dehulled soybean meal.

[0087] Table 16 Effect of expanded soybean on the morphological analysis results of fattening pig back muscle fibers:

[0088] Note: The trace elements used in each group are all inorganic trace elements.

[0089] 11. Flavor (taste test) (meat aroma, tenderness, juiciness): Puffed soybeans and organic trace elements can improve the taste and flavor of black pork, and puffed soybeans have the best effect.

[0090] Table 17 Jishen Black Pig Tasting Experiment Scoring Table:

[0091] Table 18 Jishen Black Pig Tasting Experiment Scoring Analysis Table

[0092] The comprehensive scores showed that the group fed with extruded soybeans had the highest comprehensive score, followed by the organic trace element group and finally the control group.

[0093] Comprehensive conclusion: Adding the compound premix feed (amino acid-seaweed polysaccharide organic trace elements and carrier puffed soybean powder) to the feed to improve the quality of Jishen Black Pig pork combined with adding puffed soybean powder to the compound feed can significantly improve the quality and flavor of Jishen Black Pig pork.

[0094] The above is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A composite premix feed for improving the quality of Jishen Black Pork, characterized in that: The composite premix comprises 1% to 2% by weight, wherein the composite premix comprises: Multivitamins 4%; Compound organic trace elements 10%; Vitamin E 1%; Vitamin C 2.5%; Glucose oxidase 2%; Expanded soybean powder 79.3%; Antioxidant 1.2%.

2. The composite premix feed for improving the quality of Jishen Black Pork according to claim 1, characterized in that: The vitamins contained in the complex vitamin are: vitamin A 32000KIU / kg-36000KIU / kg, vitamin D3 7000KIU / kg-8000KIU / kg, vitamin K3 9000mg / kg-10000mg / kg, vitamin B1 9000mg / kg-10000mg / kg, vitamin B2 20000mg / kg-22000mg / kg, vitamin B6 9000mg / kg-10000mg / kg, vitamin B12 90mg / kg-100mg / kg, niacinamide 90000mg / kg-100000mg / kg, calcium pantothenate 50000mg / kg-60000mg / kg, folic acid 6000mg / kg-7000mg / kg, and biotin 1100mg / kg-1200mg / kg.

3. The composite premix feed for improving the quality of Jishen Black Pork according to claim 1, characterized in that: The trace elements contained in the composite organic trace elements are: iron Fe 90000mg / kg-120000mg / kg, zinc Zn 80000mg / kg-100000mg / kg, manganese Mn 30000mg / kg-60000mg / kg, copper Cu 15000mg / kg-30000mg / kg, iodine I 500mg / kg-1500mg / kg, selenium Se 200mg / kg-400mg / kg, and chromium Cr 50mg / kg-100mg / kg.

4. The composite premix feed for improving the quality of Jishen Black Pork according to claim 1, characterized in that: The antioxidant is ethoxyquinoline.

5. A compound feed for improving the quality of Jishen black pork, characterized in that: The following ingredients are also included, with the weight ratio being: 1% of the composite premix feed for improving the quality of Jishen Black Pork as claimed in any one of claims 1 to 4; Corn flour 57.70%; dehulled soybean meal 7.00%; Corn distillers grains 8.00%; Corn germ meal 4.00%; Rice bran meal 8.00%; Expanded soybean powder 10.0%; Stone powder 1.15%; Calcium hydrogen phosphate 0.60%; Sodium chloride 0.25%; Lysine 0.60%; Acidifier 0.20%; Bentonite 1.00%; Montmorillonite 0.50%.

Images