Feed for fattening live pigs as well as preparation method and application thereof

Abstract

The invention relates to the field of live pig breeding, and discloses a feed for fattening live pigs and a preparation method and application thereof.The preparation method comprises the steps that after vegetable leaves of vegetable crops are ensiled, percolate is collected to obtain vegetable leaf ensiling percolate, the vegetable leaf ensiling percolate is added into a basal feed, and the feed for fattening the live pigs is obtained, based on the total amount of the rotten vegetable silage percolate, the rotten vegetable silage percolate comprises more than 3wt% of betaine, by adopting the method, the average daily gain of live pig feeding can be effectively improved, the feed conversion ratio and the unit weight gain feed cost can be reduced, the total fatty acid content of back fat of the 6th to 7th vertebras of commercial pigs and the betaine content in back willows can be improved, and the meat quality can be improved.

Description

Technical Field

[0001] The invention relates to the field of pig breeding, and in particular to a feed for fattening pigs and a preparation method and application thereof. Background Art

[0002] In the southern region, the scale of farming is gradually increasing, while individual farming is slowly declining.

[0003] In recent years, the consumer market's demand for high-quality pork products has continued to increase, and local pig breeds have gradually entered the vision of various breeding companies, becoming an important tool for developing high-quality pork products and seizing the high-end consumer market.

[0004] Large-scale vegetable cultivation produces a huge amount of waste vegetable resources. On the one hand, the waste vegetable processing pressure is high, and on the other hand, it is a high-quality ground-based feed resource. Ground-based feed helps to improve feed grain supply and meat quality, but its application scenarios are limited and it is more suitable for small and medium-sized breeding and individual farmers.

[0005] Therefore, the integration of feeding technology and diet formulation technology that can reduce the feed cost per unit weight gain of fattening pigs and improve the quality of pork has good market value. Summary of the invention

[0006] The purpose of the present invention is to overcome the problem of vegetable waste processing in the prior art and the problem that the meat quality of small-scale breeding needs to be improved, and to provide a feed for pig fattening and a preparation method and application. The method can effectively process vegetable waste, and the prepared feed is conducive to improving the meat quality of commercial pigs.

[0007] In order to achieve the above-mentioned purpose, the first aspect of the present invention provides a method for preparing feed for fattening pigs, wherein the preparation method comprises: after ensilaging the tail vegetables of vegetable crops, collecting the exudate to obtain tail vegetable silage exudate, adding the tail vegetable silage exudate to the basic feed to obtain feed for fattening pigs, wherein based on the total amount of the tail vegetable silage exudate, the tail vegetable silage exudate includes more than 3wt% of betaine.

[0008] There is no particular limitation on the method for collecting the silage exudate of the tail vegetables in the present invention, as long as the exudate can be collected together, such as ensilage in a barrel-shaped container, a PVC pipe is vertically fixed on the inner wall of the barrel-shaped container, such as Figure 1 As shown, the seepage enters the pipe from the bottom of the pipe. The seepage that naturally enters the PVC pipe can be collected into a light-proof blue barrel by pump suction. Figure 2 The light-proof blue bucket may contain a small amount of broken leaves. After it is left to stand and stored, the supernatant can be sucked out for use to prevent the broken leaves from entering the feed.

[0009] Preferably, the preparation method further comprises: adding a protective agent to the vegetable silage exudate, and then adding it to the basic feed, wherein the protective agent comprises glucose, isoleucine, L-malic acid, sodium benzoate, monosodium glutamate, salt, and plant lactobacillus. The addition of the protective agent can effectively extend the shelf life of the vegetable silage exudate, which can reach more than 5 months.

[0010] Preferably, based on the total amount of the tail vegetable silage exudate and the protective agent, the amount of the glucose is 1-2wt%, the amount of isoleucine is 0.1-0.15wt%, the amount of L-malic acid is 0.1-0.15wt%, the amount of sodium benzoate is 0.1-0.15wt%, the amount of monosodium glutamate is 0.2-0.4wt%, the amount of salt is 0.5-1wt%, and the amount of plant lactobacillus is 0.1-0.15wt%. The present invention is that each component in the protective agent is commercially available, wherein the plant lactobacillus can be selected from the bacteria with a preservation number of CGMCC No.13132, and its viable bacteria content is about 10 billion CFC / g.

[0011] Preferably, the vegetable crops are Brassica vegetable crops of the family Cruciferae.

[0012] Preferably, the vegetable crops are selected from one or more of mustard tuber, broccoli and cabbage.

[0013] Preferably, the silage time is 1-60 days. The exudates obtained during this period are all the required tail vegetable silage exudates. During the silage period, when the temperature inside the silage exceeds the room temperature by about 3°C, the tail vegetable silage exudates must be used up as soon as possible within the shelf life.

[0014] Preferably, before ensiling, the tail vegetables of the vegetable crops are crushed to 1-2 cm in length. Crushing the tail vegetables can make the nutrients therein seep out faster and more comprehensively, and the proportion of stems and leaves longer than 2 cm in the crushed tail vegetables does not exceed 15wt%.

[0015] Preferably, the vegetable silage exudate also includes flavonoids, lactic acid, acetic acid and crude protein.

[0016] Preferably, the concentration of the flavonoids is 40-50 mg / kg, the concentration of the acetic acid is 20-30 g / kg, the concentration of the lactic acid is 10-20 g / kg, and the amount of the crude protein is 1-2 wt % based on the total amount of the silage exudate.

[0017] A second aspect of the present invention provides a feed for fattening pigs, wherein the feed is prepared according to the preparation method described in the first aspect of the present invention.

[0018] Preferably, based on the total amount of the pig fattening feed, the pig fattening feed includes 92-97wt% of the basic feed and 3-8wt% of the tail vegetable silage exudate. The basic feed mentioned in the present invention is the daily feeding feed, referred to as the daily diet, which can be different according to different pig breeds and feeding stages. The basic feed can be composed of a single raw material or a mixture of multiple raw materials, as long as it meets the daily feeding needs of pigs.

[0019] Preferably, the basic feed includes soybean meal, corn, bran and compound premix feed for pigs. Soybean meal, corn and bran are all commercially available products, and the compound premix feed for pigs is not particularly limited as long as it is suitable for fattening pigs, such as the 4% growth and fattening compound premix feed (product model P4040) of Sichuan Animal Husbandry Technology Group.

[0020] The third aspect of the present invention provides a feed prepared according to the preparation method described in the first aspect of the present invention or the use of the feed described in the second aspect of the present invention in pig farming.

[0021] Preferably, the betaine content in the back willow of commercial pigs obtained after feeding with the feed for not less than 60 days is not less than 35 μg / g. The betaine content in the back willow of commercial pigs can be 35 μg / g, 40 μg / g, etc.

[0022] Preferably, the total fatty acid content in the back fat of the 6th-7th vertebrae of the commercial pig is not less than 580 mg / g. The total fatty acid content in the back fat of the 6th-7th vertebrae of the commercial pig can be 580 mg / g, 590 mg / g, etc.

[0023] Through the above technical scheme, the preparation method of the feed for fattening pigs provided by the present invention contains rich betaine and other nutrients, the preparation method is simple, and can effectively improve the daily weight gain of fattening pigs and the quality of pork, such as the alkaloid content and total fatty acid content in the meat, and reduce the meat-to-feed ratio and the feed cost per unit weight gain.

[0024] The cruciferous Brassica vegetable crops selected by the present invention, especially mustard tuber, broccoli, cabbage, etc., can make the betaine content in the exudate higher, thereby further improving the quality of pig breeding.

[0025] The feed and preparation method provided by the present invention are mainly used in small-scale fattening and individual farming in concentrated areas of crop-livestock cycle industries. The silage exudate of vegetable crops is collected and stored, and simple daily diet preparation and appropriate feeding technology are integrated and applied to fattening pig farms of moderate size. It is a new technology with unified overall functions. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a schematic diagram of the state of mustard tuber leaves in the barrel before ensiling;

[0027] Figure 2 This is a schematic diagram of collecting the silage exudate during the silage process;

[0028] Figure 3 This is a schematic diagram of the commercial pig slaughtering process. DETAILED DESCRIPTION

[0029] The specific implementation of the present invention is described in detail below in conjunction with the accompanying drawings. It should be understood that the specific implementation described here is only used to illustrate and explain the present invention, and is not used to limit the present invention.

[0030] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0031] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0032] In addition, the term "and / or" in the specification and claims is used to describe the association relationship of associated objects, indicating that three relationships may exist. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. The character " / " generally indicates that the associated objects before and after are in an "or" relationship.

[0033] In the description of the present application, unless otherwise specified, “plurality” means two or more.

[0034] In the present invention, tail vegetables refer to the inedible parts of fresh vegetables produced during the process of harvesting, processing, transportation, and sales, including inedible parts, residual leaves, old stems, etc.

[0035] Silage in the present invention refers to the natural fermentation of the tail vegetables under closed oxygen-deficient conditions.

[0036] The commercial pigs in the present invention refer to pigs that have reached a predetermined weight and meat quality standard after a certain feeding period. Generally speaking, their weight should be at least 90 kilograms and generally not more than 130 kilograms.

[0037] In the following examples and comparative examples, unless otherwise specified, the reagents or instruments used without indicating the manufacturer are all conventional products that can be purchased from the market. If no specific conditions are indicated in the examples, the conventional conditions or the conditions recommended by the manufacturer are followed.

[0038] Lactobacillus plantarum, viable count 10 billion CFC / g, purchased from Boyide (Beijing) Biotechnology Co., Ltd.;

[0039] 4% growth and fattening compound premix feed was purchased from Sichuan Animal Husbandry Technology Group, product model P4040.

[0040] Moisture content is determined according to GB / T 6435-2014; pH value, acetic acid and lactic acid are determined according to the pH value / organic acid and ammonia nitrogen determination method in DB 15 / T1458-2018; crude protein is determined according to GB / T6432-2018; crude ash is determined according to GB / T 6438-2007; flavonoids are determined according to SN / T4592-2016; betaine is determined according to GB / T7300.203-2.20; fatty acids are determined according to GB 5009.168-2016; amino acids are tested according to GB 5009.124-2016; proteins are tested according to GB 5009.5-2016; fats are tested according to GB 5009.6-2016; alkaloids are tested according to T / SATA 040-2023.

[0041] Preparation Example 1

[0042] The specific process of preparing the silage exudate of the tail of mustard tuber is as follows:

[0043] During the mustard tuber harvesting season, the leaves are harvested in sunny weather, and the leaves are harvested without rain contamination, rot, or deterioration. The leaves are chopped into 1-2 cm in length using a grinder, and the stems and leaves with a length of more than 2 cm account for less than 15%;

[0044] The crushed mustard tuber leaves were placed in a 500L food plastic white barrel. A PVC pipe with a diameter of 20 cm (such as Figure 1 The crushed mustard tuber leaves are compacted and sealed with plastic film for silage, and the silage is completed on the same day of harvesting;

[0045] During the silage process, the ambient temperature does not exceed 25°C, and the silage exudate that naturally enters the PVC pipe is collected intermittently by pump suction into a 70L light-proof blue food barrel (such as Figure 2 A protective agent is pre-stored in a light-proof blue barrel, and the composition of the protective agent is shown in Table 1. The protective agent and the exudate are stirred during the mixing process to mix the protective agent and the exudate evenly.

[0046] Table 1

[0047]

[0048]

[0049] After 49 days, all the exudates that naturally entered the PVC pipe were collected into a light-proof blue barrel, which was stored in a cool, ventilated and dry place away from direct sunlight to extend the shelf life to more than 5 months.

[0050] The application components of the prepared vegetable silage exudate were detected, as shown in Table 2.

[0051] Table 2

[0052] project content Moisture, wt% 94.6 pH 4.39 Acetic acid, g / kg 28.89 Lactic acid, g / kg 14.80 Crude protein, wt% 1.77 Crude ash, wt% 1.14 Flavonoids, mg / kg 44.8 Betaine, wt% 3.69

[0053] Example 1

[0054] In a breeding company's own farm in a town in Fuling, 160 healthy Hailing No. 1 black pigs of the same age and weight of about 80kg (5 months old, hereinafter referred to as Fuling black pigs) were selected and fed in pens according to sows and fattening boars. 80 Fuling black pigs were randomly divided into 2 experimental groups (T groups), each with 4 replicate pens, 10 pigs in each pen, and artificial feeding, two meals a day, and free drinking water.

[0055] Another 80 Fuling black pigs were randomly divided into two control groups (Group C). Each control group had four replicate pens, with 10 pigs in each pen. They were artificially fed, given two meals a day, and had free access to drinking water.

[0056] The composition of the feed for group C and group T is shown in Table 3, wherein group T uses 5wt% of the tail vegetable silage exudate product from preparation example 1 to replace corn in equal amounts, and the amount of each ingredient is a feeding plan for 3-5 days. The amount of tail vegetable silage exudate fed to each pig per day gradually increases according to the weight of the pig, and can specifically reach: 15-35kg stage, the amount of tail vegetable silage exudate fed to each pig per day is 75mL; 35-60kg stage, the amount of tail vegetable silage exudate fed to each pig per day is 125mL; 60-100kg stage, the amount of tail vegetable silage exudate fed to each pig per day is 150mL. The pre-test period is 7 days to allow the pig intestines to adapt to the new food, and the formal test is raised for 55 days. The initial weight, final weight, feeding amount, weight gain, feed-to-meat ratio and other related indicators during the test period were recorded to study the effect of mustard tail vegetable silage exudate on the production performance of Fuling black pig fattening pigs.

[0057] Table 3

[0058]

[0059] For the feeding experiment of this embodiment, the result test is carried out, which is as follows:

[0060] 1.1 Effect on growth performance

[0061] At the beginning and end of the experiment, the fasting weight was measured in the pen, and the weight gain and average daily weight gain (ADG) of each pen were calculated. The total feed intake (feed consumption) of the two treatment groups and the two control groups were counted, and the average daily feed intake (ADFI) and feed-to-meat ratio (FCR) of each treatment group were calculated. After evaluating the experimental effect, the results are shown in Table 4.

[0062] Table 4

[0063] project Group C SD value of group C T Group SD value of T group P-value Initial weight, kg / head 82.41 5.52 81.87 6.25 0.902 Final weight, kg / head 121.13 8.15 123.92 8.76 0.657 Weight gain, kg / head 38.72 3.91 42.05 3.70 0.262 ADG,g / head 704.05 71.10 764.55 67.24 0.262 Material consumption, kg / head 156.64 6.28 158.97 9.61 0.699 ADFI,kg 2.85 0.12 2.89 0.18 0.603 FCR 4.08 0.51 3.79 0.27 0.356 Feed cost per unit weight gain, yuan / kg 10.22 1.28 9.16 0.66 0.192

[0064] As can be seen from Table 4, the daily weight gain of the experimental group was 60.5g higher than that of the control group, an increase of 8.59%, the feed-to-meat ratio was 0.29 lower, a decrease of 7.11%, and the feed cost per unit weight gain was 1.06 yuan / kg lower, a decrease of 10.37%. There were no significant differences in various production indicators between the experimental group and the control group. The results suggest that adding 5wt% of the silage exudate of mustard tail in daily feeding has the effect of stabilizing production performance and reducing the feed cost per unit weight gain. During the trial, there was no diarrhea in the whole group, indicating that the addition of 5wt% of the silage exudate of mustard tail kept the digestive tract of fattening pigs healthy.

[0065] 1.2 Impact on slaughter performance

[0066] After the experiment, 6 fattening sows and 6 castrated boars were taken from the experimental group and the control group for slaughtering and determination. The results are shown in Table 5. It can be seen that there is no significant difference in slaughter rate between the groups. The back fat of the 6th and 7th vertebrae of the sows in the experimental group was significantly lower than that of the other groups (P = 0.057), and the average back fat at three points tended to be lower than that of the other groups (P = 0.080).

[0067] Table 5

[0068] project Group C boars Group C sows T group boars T group sows P-value Average weight of live pigs (kg) 116.33 120 133.33 127.33 / Average carcass weight kg 92.9±5.13 96.6±8.15 108.97±14.21 101.3±10.46 0.305 Slaughter rate 79.86％ 80.50％ 81.73％ 79.56％ / Back fat thickness of tail 1-2 vertebrae cm 2.73±0.3 2.67±0.1 3.83±1.42 2.40±0.25 0.153 Back fat thickness of 6-7 vertebrae in waist cm 2.97±0.16 2.80±0.10 3.83±0.76 2.47±0.10 0.057 Back fat thickness of cervical vertebrae 1-2 cm 5.33±0.56 4.93±0.54 5.67±0.12 4.63±0.16 0.232 Three-point back fat average thickness cm 3.68±0.27 3.47±0.20 4.44±0.49 3.17±0.15 0.080

[0069] 1.3 Effect on ketone body quality

[0070] Carcass sensory inspection, such as Figure 3 As shown in the figure, the circle is the place where milk spot occurs. Among the 6 sows in the control group, 2 milk spot pigs were found, and the milk spot incidence rate was 33.33%. No milk spot pigs were found in the experimental group, suggesting that adding 5wt% of the silage exudate of mustard tuber tail and adopting a timely slaughtering plan (the weight of fattening sows is not more than 130kg) can reduce the number of milk spot sows and improve the carcass quality of fattening sows.

[0071] 1.4 Effect on back fat fatty acid content

[0072] The 6th-7th vertebra back fat samples of the control group and the experimental group were selected to detect the fatty acid content and composition. Each group was tested 6 times, and the GC-MS gas chromatography-mass spectrometry method was used for detection according to GB 5009.168-2016 National Food Safety Standard Determination of Fatty Acids in Food. The results are shown in Table 6. Except for C12:0 and C20:3N6, which were higher in the control group, the fat content of the other back fats in the experimental group was increased to varying degrees, and the total fatty acid content increased by 15.62%, but the difference between the groups was not significant (P<0.05). This result suggests that adding 5wt% of the silage exudate of mustard tail vegetable to the feed has the effect of increasing the total fatty acid content of the back fat of fattening pigs.

[0073] Table 6

[0074] project Group C, mg / g SD value of group C T group, mg / g SD value of T group P-value Change range, % C12:0 0.311 0.140 0.294 0.252 0.887 ↓5.51 C14:0 7.023 2.416 7.476 3.927 0.815 ↑6.45 C16:0 107.487 32.540 120.687 46.002 0.579 ↑12.28 C16:1 18.555 8.364 20.372 11.038 0.755 ↑9.79 C17:0 5.319 1.945 5.550 1.336 0.816 ↑4.33 C17:1 4.354 1.534 5.114 0.508 0.276 ↑17.46 C18:0 65.674 18.843 76.621 25.182 0.414 ↑16.67 C18:1n9t 0.597 0.173 0.692 0.358 0.574 ↑15.82 C18:1n9c 193.440 68.552 232.058 112.085 0.488 ↑19.96 C20:0 82.334 23.980 93.311 20.632 0.415 ↑13.33 C18:3n6 0.546 0.133 0.694 0.248 0.228 ↑26.99 C18:3n3 2.297 0.789 2.805 1.285 0.429 ↑22.11 C20:2 1.921 0.772 2.434 0.920 0.320 ↑26.69 C20:3n6 2.847 0.651 2.834 0.535 0.971 ↓0.45 C20:4n6 18.891 5.688 20.543 1.135 0.501 ↑8.75 total 511.596 161.372 591.484 218.301 0.488 ↑15.62

[0075] In Table 6, C12:0 is methyl dodecanate, C14:0 is methyl tetradecanoate, C16:0 is methyl hexadecanoate, C16:1 is methyl 9-hexadecenoate, C17:0 is methyl heptadecanoate, C17:1 is methyl 10-heptadecenoate, C18:0 is methyl octadecanoate, C18:1n9t is methyl trans-9-octadecenoate, C18:1n9c is methyl 9-octadecenoate, C20:0 is methyl octadecanoate, C21:0 is methyl octadecanoate, C22:0 is methyl octadecanoate, C23:0 is methyl octadecanoate, C24:0 is methyl octadecanoate, C25:0 is methyl octadecanoate, C26:0 is methyl octadecanoate, C27:0 is methyl octadecanoate, C28:0 is methyl octadecanoate, C29:0 is methyl octadecanoate, C30:0 is methyl octadecanoate, C31:0 is methyl octadecanoate, C32:0 is methyl octadecanoate, C33:0 is methyl octadecanoate, C34:0 is methyl octadecanoate, C35:0 is methyl octadecanoate, C36:0 is methyl octadecanoate, C37:0 is methyl octadecanoate, C38:0 is methyl octadecanoate, Methyl carbonate, C18:3n6 is cis, cis, cis-6,9,12-octadecatrienoic acid methyl ester, C18:3n3 is cis, cis, cis-9,12,15-octadecatrienoic acid methyl ester, C20:2 is cis, cis-11,14-eicosadienoic acid methyl ester, C20:3n6 is cis, cis, cis-8,11,14-eicosatrienoic acid methyl ester, C20:4n6 is cis-11,14,17-eicosatrienoic acid methyl ester, the change range is calculated as follows:

[0076] Variation range = (TC) / C×100%.

[0077] 1.5 Changes in amino acid content of hydrolyzed meat

[0078] The 6th to 7th Salix pumila samples from the control group and the experimental group were selected to detect the content of hydrolyzed amino acids. According to the "GB5009.124-2016 National Food Safety Standard Determination of Amino Acids in Foods", high performance liquid chromatography was used for detection. The detection was carried out on boars and sows. The results are shown in Table 7. The total content of 17 amino acids in the castrated boar group of the experimental group was significantly higher than that in the control group (P<0.01), indicating that adding 5wt% of the silage exudate of mustard tail in the feed can improve the nutritional quality of the Salix pumila of castrated boars.

[0079] Table 7

[0080]

[0081]

[0082] 1.6 Comparison of amino acid content in hydrolyzed fresh tenderloin

[0083] The hydrolyzed amino acid content of fresh tenderloin was detected with reference to GB 5009.124-2016 National Food Safety Standard Determination of Amino Acids in Foods, and the high performance liquid chromatography method was used to detect the hydrolyzed amino acid content, referring to T / NAIA 003-2020 Determination of Inosine and Inosinic Acid in Muscle High Performance Liquid Chromatography to Detect Inosinic Acid Content in Meat, referring to GB 5009.5-2016 National Food Safety Standard Determination of Protein in Foods, Kjeldahl Nitrogen Determination of Protein Content in Meat, and referring to GB 5009.6-2016 National Food Safety Standard Determination of Fat in Foods, Soxhlet Extraction to Detect Intramuscular Fat Content. The results are shown in Table 8. The contents of glycine (P=0.0807), valine (P=0.0860), methionine (P=0.0972), leucine (P=0.0883), tyrosine (P<0.05), and phenylalanine (P<0.05) in the experimental group were significantly lower than those in the control group or showed a trend of being lower than those in the control group. The inosinic acid content of fresh tenderloin in the experimental group was 0.4566 mg / g higher, an increase of 23.95%, but the difference between the groups was not significant. The intramuscular fat content was 0.0906% higher than that in the control group, an increase of 5.75%, but the difference between the groups was not significant. This suggests that adding 5wt% of the silage exudate of mustard tail in the feed has an impact on the quality of tenderloin.

[0084] Table 8

[0085] Amino acid, g / 100g Group C SD value of group C T Group SD value of T group P-value ASP (Aspartic Acid) 2.0807 0.0772 2.0328 0.0558 0.2459 Thr(Threonine) 1.0330 0.0296 1.0103 0.0335 0.2419 Ser(serine) 0.8779 0.0238 0.8591 0.0242 0.2034 Glu(Glutamic acid) 3.2793 0.0959 3.2247 0.1015 0.3609 Gly(Glycine) 0.9334 0.0124 0.9169 0.0167 0.0807 Ala(Alanine) 1.2987 0.0221 1.2809 0.0216 0.1869 Cys(Cystine) 0.1452 0.0624 0.1165 0.0297 0.3338 Val(Valine) 1.1573 0.0195 1.1289 0.0308 0.0860 Met(Methionine) 0.6424 0.0172 0.6208 0.0232 0.0972 Ile(Isoleucine) 1.0761 0.0269 1.0594 0.0328 0.3557 Leu(Leucine) 1.8944 0.0415 1.8453 0.0483 0.0883 Tyr(Tyrosine) 0.9932 0.0316 0.9468 0.0304 0.0270 Phe(Phenylalanine) 0.9134 0.0236 0.8764 0.0248 0.0246 Lys(Lysine) 1.9968 0.0408 1.9610 0.0547 0.2275 His(Histidine) 0.9807 0.0420 0.9372 0.0438 0.1099 Arg(Arginine) 1.4044 0.0309 1.3850 0.0342 0.3267 Pro(Proline) 0.5020 0.0483 0.5177 0.0568 0.6159 total-aa 21.2112 0.4433 20.7174 0.5125 0.1046 Crude protein% 22.6410 0.3982 22.1281 0.6254 0.1210 Inosinic acid (mg / g) 1.9067 0.9733 2.3633 0.9105 0.4209 Intramuscular fat % 1.5760 0.4321 1.6666 0.8951 0.8277

[0086] 1.7 Alkaloid content of fresh Salix pumila

[0087] The 6th and 7th fresh samples of Salix dorsalis in the control group and the experimental group were selected to detect the alkaloid content, referring to "T / SATA040-2023 Determination of Choline and L-Carnitine in Food by Liquid Chromatography-Tandem Mass Spectrometry". The results are shown in Table 9. The content of betaine in Salix dorsalis in the experimental group was significantly higher than that in the control group (P<0.05), and there were no significant differences in the content of Choline, TMAO, Creatine, and Carnitine between the groups. The content of betaine in Salix dorsalis in the experimental group increased by 10.6891 μg / g, an increase of 35.15%. This result suggests that adding 5wt% betaine-rich tail vegetable silage exudate to the feed has the effect of increasing the content of betaine in Salix dorsalis of fattening pigs.

[0088] Table 9

[0089] Alkaloids, μg / g Group C SD value of group C T Group SD value of T group P-value Choline 1.4084 0.4853 1.3511 0.5587 0.8820 Betaine 30.4076 2.9714 41.0967 7.6208 0.0399 TMAO trimethylamine oxide 0.0055 0.0025 0.0075 0.0026 0.2922 Creatine 20.6026 0.6192 22.4057 4.4509 0.4529 Carnitine 31.6791 2.2421 31.4773 6.0637 0.9523

[0090] In summary, adding 5wt% of mustard tuber exudate to daily feeding feed can effectively improve the pork quality of live pigs, which is mainly manifested in: the back fat thickness of the 6-7 vertebrae and the three-point back fat thickness of the sows in the experimental group were reduced, indicating that the commercial appearance of fattening sows is expected to improve; the hydrolyzed amino acid content was tested by sampling the 6-7 vertebrae back willow, and the contents of 17 amino acids in the castrated boar group of the experimental group were increased; the total fatty acid content in the fresh tenderloin of the experimental group was higher than that of the control group, indicating that the pork quality was improved to varying degrees; the betaine and creatine contents in the back willow of the experimental group were higher, and the crude protein and intramuscular fat contents in the tenderloin samples of the experimental group were higher, indicating that the addition of mustard tuber silage exudate may result in inter-group differences in alkaloid metabolism in the body.

[0091] Example 2

[0092] A farmer's self-feeding farm was selected in Rongchang District. The pig house in the self-feeding farm was a suspended curtain-type movable pig house (reference CN201911092617.X). A total of 48 healthy Rongchang dual-purpose pigs weighing about 15.5kg were selected. Sows and fattening boars were randomly assigned to the experimental group (T group) and the control group (C group), with 4 pens in each group and 6 pigs in each pen. The control group was fed with three-stage conventional feed, 15-35kg body weight stage (stage I), fed for 42 days, 35-60kg body weight stage (stage II), fed for 42 days, and 60kg or more body weight stage (stage III), fed for 60 days; the feed of the experimental group was: 95wt% of the conventional feed of the control group + 5wt% of the tail vegetable silage exudate from Preparation Example 1. The tail vegetable silage exudate was added to the conventional feed with a spray bottle before each meal, and stirred slightly (the feeding amount of vegetable silage exudate reached 150mL / day per head). The experimental group and the control group were fed artificially using a simple mobile porridge feeder, fed twice a day, and had free access to water. The total feeding period was 144 days. The specific composition of the feed for the control group and the experimental group is shown in Table 11.

[0093] Table 11

[0094]

[0095] 1.1 Impact on production performance

[0096] The initial body weight, final body weight, daily feeding amount, average daily weight gain (ADG), feed-to-meat ratio (FCR) and other related indicators during the test were recorded to study the effect of silage exudate of mustard tuber tail on the production performance of Rongchang dual fattening pigs. As shown in Table 12, the average daily weight gain of pigs in the test group was significantly higher than that in the control group (P<0.05), the feed cost per unit weight gain in the test group was significantly lower than that in the control group (P<0.05), and the feed-to-meat ratio (P=0.074), the feed cost per unit weight gain in the 60-100kg stage (P=0.072) and the feed cost per unit weight gain in the whole process were significantly lower than those in the control group (P=0.080). It can be seen that the feed provided by the present invention can improve the average daily weight gain of pigs, reduce the feed-to-meat ratio and the feed cost per unit weight gain.

[0097] Table 12

[0098]

[0099] As can be seen from the table above, the results of the 15-100kg full-course fattening test show that the average daily weight gain of the test group is 26.51g higher than that of the control group, an increase of 4.89%, the feed-to-meat ratio is 0.20 lower, a decrease of 5.13%, and the feed cost per unit weight gain is 0.49 yuan / kg lower, a decrease of 5.21%. This shows that adding 5wt% of the silage exudate of mustard tail vegetable to the daily feed of Rongchang dual-purpose growing and fattening pigs has the effect of stabilizing production performance, reducing feed-to-meat ratio and reducing feed cost per unit weight gain.

[0100] In summary, the method of the present invention can effectively improve the average daily weight gain of pig breeding, reduce the feed-to-meat ratio and the feed cost per unit weight gain, increase the total fatty acid content of the 6th-7th vertebra back fat of commercial pigs and the betaine content in the back willow, and improve the quality of meat.

Claims

1. A method for preparing feed for pig fattening, characterized in that: The preparation method comprises: after ensilaging the tail vegetables of vegetable crops, collecting the exudate to obtain tail vegetable silage exudate, adding the tail vegetable silage exudate to basic feed to obtain feed for fattening pigs, wherein the tail vegetable silage exudate comprises more than 3wt% of betaine based on the total amount of the tail vegetable silage exudate.

2. The preparation method according to claim 1, wherein The preparation method further comprises: adding a protective agent to the tail vegetable silage exudate, and then adding it to the basic feed, wherein the protective agent comprises glucose, isoleucine, L-malic acid, sodium benzoate, monosodium glutamate, salt and plant lactobacillus.

3. The preparation method according to claim 2, wherein Based on the total amount of the vegetable silage exudate and the protective agent, the amount of glucose is 1-2wt%, the amount of isoleucine is 0.1-0.15wt%, the amount of L-malic acid is 0.1-0.15wt%, the amount of sodium benzoate is 0.1-0.15wt%, the amount of monosodium glutamate is 0.2-0.4wt%, the amount of salt is 0.5-1wt%, and the amount of plant lactobacillus is 0.1-0.15wt%.

4. The preparation method according to any one of claims 1 to 4, wherein: The vegetable crops are Brassica vegetable crops of the family Cruciferae.

5. The preparation method according to claim 4, wherein: The vegetable crops are selected from one or more of mustard tuber, broccoli and cabbage.

6. The preparation method according to any one of claims 1 to 5, wherein: The silage time is 1-60 days; And / or, before ensiling, the tail vegetables of the vegetable crops are crushed to a length of 1-2 cm.

7. The preparation method according to any one of claims 1 to 6, wherein: The vegetable silage exudate also includes flavonoids, lactic acid, acetic acid and crude protein; Preferably, the concentration of the flavonoids is 40-50 mg / kg, the concentration of the acetic acid is 20-30 g / kg, the concentration of the lactic acid is 10-20 g / kg, and the amount of the crude protein is 1-2 wt % based on the total amount of the silage exudate of the vegetable.

8. A feed for fattening pigs, characterized in that: Prepared according to the preparation method according to any one of claims 1 to 7.

9. The feed according to claim 8, wherein Based on the total amount of the pig fattening feed, the pig fattening feed comprises 92-97wt% of the basic feed and 3-8wt% of the tail vegetable silage exudate; And / or, the basic feed includes soybean meal, corn, bran and compound premix feed for pigs.

10. Use of the feed prepared by the preparation method according to any one of claims 1 to 7 or the feed according to any one of claims 8 to 9 in pig breeding; Preferably, the betaine content in the back willow of commercial pigs obtained after feeding with the feed for not less than 60 days is not less than 35 μg / g; Preferably, the total fatty acid content in the back fat of the 6th-7th vertebrae of the commercial pig is not less than 580 mg / g.

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