Method for producing high-quality pigs by regulating pork quality through feed nutrition

Abstract

The invention discloses a method for producing high-quality pigs by regulating and controlling pork quality through feed nutrition, and belongs to the technical field of animal husbandry, high-protein low-energy feed is fed in the growing and fattening period of the pigs, high-energy low-protein feed is fed in the slaughtering stage, and probiotic microcapsules are added when the high-protein low-energy feed is fed; when the high-energy low-protein feed is fed, organic selenium, vitamin E and coated vitamin C are also added. According to the method for producing the high-quality pigs by regulating the pork quality through the feed nutrition, the TBARS value in the obtained pork is reduced by more than 40%, the shelf life is prolonged to 6-8 days, and antioxidation and synergism are achieved; the intramuscular fat (IMF) is stabilized to be greater than or equal to 4.5%, and the variety of flavor substances is greater than or equal to 65.

Description

Technical Field

[0001] The invention belongs to the technical field of animal husbandry, and in particular relates to a method for producing high-quality pigs by regulating pork quality through feed nutrition. Background Art

[0002] With rising consumer spending and health awareness, demand for high-quality pork continues to grow, with the annual growth rate for high-end fresh meat exceeding 25%. However, the market penetration rate for high-quality pork is less than 10%, creating a significant supply-demand imbalance. High-quality pork must not only be safe and free of veterinary drug residues, but also possess the following quality characteristics: bright red and lustrous meat, rich marbling, high intramuscular fat content, low drip loss, low shear stress, and rich flavor. However, the traditional pig farming model generally faces the following technical bottlenecks, which seriously restrict the large-scale production of high-quality pork, mainly manifested in: (1) insufficient efficacy of feed additives, single antioxidant system, conventional feed mostly relies on a single antioxidant (such as vitamin E or inorganic selenium), and cannot build a synergistic network, resulting in a short shelf life of pork (lipid oxidation occurs after 3-4 days of refrigeration), poor meat color stability (a* value decreases by >20%), low selenium bioavailability, and the absorption rate of inorganic selenium (such as sodium selenite) is less than 50%, and the toxicity is high (LD50≈1.5mg / kg). Excessive addition can easily cause environmental pollution and animal health risks; (2) meat quality control technology is extensive, and nutritional intervention lacks precision. Existing technologies mostly use fixed formulas, and do not dynamically adjust nutritional components according to the growth stage and breed characteristics of pigs, resulting in uneven deposition of intramuscular fat (IMF) (coefficient of variation >15%), making it difficult to stably produce "snowflake pork". There is insufficient accumulation of flavor substances, and there is a lack of directional regulation of flavor precursors in traditional feeds. The variety of volatile flavor substances in pork is scarce, far below consumer expectations; (3) The degree of standardization of feeding is low, and there is a lack of unified feeding standards for high-quality pork production. Enterprises rely more on experience, and product quality is uneven, making it difficult to form a brand premium.

[0003] Existing technologies have significant limitations. For example, patent CN105941903A provides a feed additive and production process for improving the quality of pig fat. The patent discloses a premix of polysaccharides, unsaturated fatty acids, amino acids, vitamins, and trace elements, which can improve the quality of pig fat and enhance the nutritional value and taste of pork through the synergistic effect of multiple ingredients. However, this solution is costly and complex to prepare, making it unsuitable for industrial application. Furthermore, it ignores the role of feeding standards in high-quality pork production. Patent CN116762904A provides a functional feed additive for improving meat quality, its preparation method, and its use. The patent discloses cinnamic acid derivatives including any one or a combination of at least two of methyl cinnamate, ethyl cinnamate, or potassium cinnamate, and plant extracts including any one or a combination of at least two of milk thistle seed extract, tall oil extract, or hops extract. This patent has anti-inflammatory and antioxidant effects, and can maintain the balance of the redox system in fattening pigs, enhance immunity, and promote metabolism, thereby improving meat quality. However, it fails to achieve multi-dimensional optimization of meat quality. Patent CN108719632A provides a selenium-enriched feed for improving pork quality and its preparation method. This patent discloses a feed formula that includes the addition of organic selenium, vitamin E, and methionine. This patent effectively increases the selenium content in pork, but its antioxidant synergistic effect is limited, and it has limited improvements in other meat quality indicators, such as intramuscular fat and rich flavor substances. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for producing high-quality pigs by regulating pork quality using feed nutrition, which solves the technical defects of traditional feed in antioxidant synergy, efficient utilization of selenium and meat quality standardization, and provides a safe, efficient and replicable method for producing high-quality pork.

[0005] A method for producing high-quality pigs by regulating pork quality through feed nutrition, wherein the pigs are fed a high-protein, low-energy feed during their growth and fattening period, and are fed a high-energy, low-protein feed during their market release period; wherein probiotic microcapsules are added to the high-protein, low-energy feed; and organic selenium, vitamin E, and enveloped vitamin C are also added to the high-energy, low-protein feed.

[0006] Furthermore, the high-protein, low-energy feed includes, by weight, 35 parts of corn, 35 parts of barley, 13 parts of soybean meal, 2 parts of rapeseed meal, 10 parts of bran, 5 parts of premix and 5 parts of ground-source green fermented feed.

[0007] The high-protein, low-energy feed used in the present invention is fed until two months before market release. 50% of the corn is replaced by barley. By adding soybean meal, rapeseed meal, bran, premix, and ground-source green fermented feed, the nutritional level of the resulting high-protein, low-energy feed reaches: crude protein of 17%, digestible energy of 12.5MJ / kg. This high-protein, low-energy feed can effectively promote bone development and muscle deposition, reduce subcutaneous fat deposition, and prolong the growth period. Among them, corn is the main energy source, barley provides energy and protein, increases crude fiber, and reduces the impact of VB on pork quality; soybean meal provides high-quality protein; rapeseed meal provides protein and cellulose; wheat bran is used to adjust the fiber incorporation amount and promote intestinal health; and ground-source green fermented feed can increase satiety and cecal function, thereby improving pork quality.

[0008] Furthermore, the preparation method of the high-protein, low-energy feed includes the following steps: weighing the raw materials according to mass, crushing the corn and soybean meal to 0.5-0.8 mm, crushing the barley, rapeseed meal and bran to 0.6-0.7 mm, mixing the corn, barley, soybean meal, rapeseed meal, bran, premix and ground green fermented feed and then granulating to prepare the high-protein, low-energy feed.

[0009] Furthermore, the granulation temperature is 65-75°C.

[0010] Heat-sensitive nutrients such as vitamins and enzymes can be retained by controlling the pelleting temperature.

[0011] Furthermore, the probiotic microcapsules contain Pediococcus pentosaceus and Bacillus subtilis; wherein, based on the high-protein, low-energy feed, the amount of Pediococcus pentosaceus added is 1*10 8 cfu / g, the addition amount of Bacillus subtilis is 1*10 7 cfu / g.

[0012] By adding Pediococcus pentosaceus and Bacillus subtilis to feed, the quality of pork can be improved, making the pork more tender and taste better.

[0013] Furthermore, based on weight, the high-energy, low-protein feed includes 35 parts of corn, 13 parts of broken rice, 27 parts of barley, 7 parts of puffed soybeans, 6 parts of bran, 4 parts of flax seeds, 2 parts of soybean oil, 5 parts of premix, 0.25 parts of lysine and 0.05 parts of methionine.

[0014] The present invention's countdown-to-market formula utilizes the aforementioned high-energy, low-protein feed, partially replacing corn with barley, and also includes broken rice, puffed soybeans, bran, flaxseed, soybean oil, a premix, lysine, and methionine. The resulting high-energy, low-protein feed has a nutritional level of 12% crude protein and 13.8 MJ / kg digestible energy. This high-energy, low-protein feed effectively promotes intramuscular fat deposition during the market phase. Furthermore, the addition of flaxseed provides ω-3 fatty acids, specifically increasing the unsaturated fatty acid content and enhancing the nutritional value and flavor of pork.

[0015] Furthermore, the preparation method of the high-energy, low-protein feed includes the following steps: weighing raw materials according to mass, crushing corn, broken rice, barley and puffed soybeans to 0.5-0.8 mm, crushing bran and flax seeds to 0.6-0.7 mm, mixing the corn, broken rice, barley, puffed soybeans, bran, flax seeds, soybean oil, premix, lysine and methionine, and then granulating to prepare the high-energy, low-protein feed.

[0016] Furthermore, based on per kilogram of the high-energy, low-protein feed, the added amount of the organic selenium is 0.2-0.5 mg, the added amount of the vitamin E is 150-300 IU, and the added amount of the enveloped vitamin C is 200-500 mg.

[0017] Furthermore, semi-open feeding is adopted during the growth and fattening period, and closed confinement is adopted during the marketing stage; the feeding amount is restricted to 80% of free feeding in the early fattening period, and to 90% of free feeding in the late fattening period.

[0018] Furthermore, the semi-open breeding field requires 3m 2 / head, 2m is required for closed captivity 2 / head; the weight of pigs in the early stage of fattening is 30-60kg, the weight of pigs in the late stage of fattening is 60-80kg, and the weight of pigs in the market stage is greater than 80kg.

[0019] By controlling the amount of feed intake at different stages of the growth and fattening period, excessive fat accumulation can be avoided.

[0020] Compared with the prior art, the present invention has the following advantages and technical effects:

[0021] The method provided by the present invention for producing high-quality pigs by regulating pork quality through feed nutrition can reduce the TBARS value in pork by more than 40% (TBARS (thiobarbituric acid reactant value) is an important indicator for measuring the degree of lipid oxidation in pork). Lipid oxidation can cause unpleasant flavor and color changes in pork, affecting its quality and nutritional value. By measuring the TBARS value, the degree of oxidation and freshness of pork can be evaluated), and the shelf life is extended to 6-8 days (shelf life: refers to the period during which pork maintains safety characteristics and sensory quality under recommended storage conditions and retains the nutritional value declared on the label), achieving antioxidant synergy; intramuscular fat (IMF) is stabilized at ≥6.5%, which can achieve environmental protection and safety, and the selenium residue in pig excrement is less than 0.1 mg / kg, which complies with the "Safety Use of Feed Additives Specifications".

[0022] Through multi-dimensional technological innovation, this invention fills the technological gap in this field and provides a core solution for promoting the transformation and upgrading of the pig industry and ensuring the supply of high-quality animal protein. DETAILED DESCRIPTION

[0023] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0024] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0025] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0026] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0027] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0028] The room temperature in the present invention refers to 25±2°C.

[0029] In the embodiments of the present invention, “parts” refer to “parts by mass” unless otherwise specified.

[0030] An embodiment of the present invention provides a method for producing high-quality pigs by regulating pork quality through feed nutrition, wherein the pigs are fed a high-protein, low-energy feed during the growth and fattening period, and are fed a high-energy, low-protein feed during the market release period; wherein, when the high-protein, low-energy feed is fed, probiotic microcapsules are also added; and when the high-energy, low-protein feed is fed, organic selenium, vitamin E, and enveloped vitamin C are also added.

[0031] In some preferred embodiments of the present invention, the high-protein, low-energy feed comprises, in parts by mass, 35 parts of corn, 35 parts of barley, 13 parts of soybean meal, 2 parts of rapeseed meal, 10 parts of bran, 5 parts of premix and 5 parts of ground-source green fermented feed; the preparation method of the high-protein, low-energy feed comprises the following steps: weighing the raw materials in parts by mass, grinding the corn and soybean meal to 0.5-0.8 mm, grinding the barley, rapeseed meal and bran to 0.6-0.7 mm, mixing the corn, barley, soybean meal, rapeseed meal, bran, premix and ground-source green fermented feed and granulating them to prepare the high-protein, low-energy feed; the granulation temperature is 65-75°C.

[0032] In some preferred embodiments of the present invention, the probiotic microcapsules contain Pediococcus pentosaceus and Bacillus subtilis; wherein, based on the high-protein, low-energy feed, the amount of Pediococcus pentosaceus added is 1*10 8 cfu / g, the addition amount of Bacillus subtilis is 1*10 7 cfu / g.

[0033] In some preferred embodiments of the present invention, the high-energy, low-protein feed includes, by weight, 35 parts of corn, 13 parts of broken rice, 27 parts of barley, 7 parts of puffed soybeans, 6 parts of bran, 4 parts of flax seeds, 2 parts of soybean oil, 5 parts of premix, 0.25 parts of lysine and 0.05 parts of methionine. The preparation method of the high-energy, low-protein feed comprises the following steps: weighing raw materials according to mass, crushing corn, broken rice, barley and puffed soybeans to 0.5-0.8 mm, crushing bran and flax seeds to 0.6-0.7 mm, mixing the corn, broken rice, barley, puffed soybeans, bran, flax seeds, soybean oil, premix, lysine and methionine, and then granulating to prepare the high-energy, low-protein feed; and per kilogram of the high-energy, low-protein feed, adding 0.2-0.5 mg of organic selenium, 150-300 IU of vitamin E, and 200-500 mg of coated vitamin C.

[0034] In some preferred embodiments of the present invention, semi-open feeding is adopted during the growth and fattening period, and closed pen feeding is adopted during the market release period; the feeding amount is restricted to 80% of the free feeding amount in the early fattening period, and to 90% of the free feeding amount in the late fattening period. 2 / head, 2m is required for closed captivity 2 / head; the weight of pigs in the early stage of fattening is 30-60kg, the weight of pigs in the late stage of fattening is 60-80kg, and the weight of pigs in the market stage is more than 80kg.

[0035] The premix used in the embodiment of the present invention provides VA 325IU, VD 37.5IU, VE2.75IU, Vk30.013mg, VB20.63mg, VB60.25mg, VB 12 2.50 mg, biotin 0.013 mg, folic acid 0.08 mg, D-pantothenic acid 2.00 mg, niacin 2.50 mg, choline chloride 0.08 mg, antioxidant 12.50 mg, Fe 10.00-12.50 mg, Cu 0.75-0.88 mg, Zn 15.00 mg, Mn 0.50 mg, I 0.04 mg and complex enzyme 100 mg (purchased from the Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences).

[0036] The present invention adopts microencapsulation to prepare coated vitamin C and probiotic microcapsules, adopts sodium alginate-chitosan double-layer embedding, and the granulation temperature is ≤65°C; wherein the embedding rate of coated vitamin C is ≥90%; the amount of Pediococcus pentosaceus and Bacillus subtilis in the probiotic microcapsules is 1*10 10 cfu / g and 1*10 9 cfu / g.

[0037] The coated vitamin C is prepared by a liposome-polysaccharide composite embedding method, and its specific preparation process can be adjusted by conventional technical means. The preparation method of the coated vitamin C does not constitute the technical contribution of the present invention to the prior art, and the present invention does not elaborate on its preparation process.

[0038] Probiotic microcapsules are produced using a sodium alginate-chitosan double-layer encapsulation process. After drying, the microcapsules should be stored at a low temperature (4°C) to maintain the activity of the probiotics. The specific preparation process can be adjusted using conventional techniques. The preparation method of probiotic microcapsules does not constitute a technical contribution to the prior art, and the present invention does not elaborate on its preparation process.

[0039] The preparation method of the ground-source green fermented feed in the embodiment of the present invention comprises the following steps: grinding the ground-source green feed to a particle size of 3-5 mm, adding 20 wt.% corn flour to the ground-source green feed to mix so that the moisture content of the fermented green feed is about 65%, then adding 0.1 wt.% exogenous silage agent to degrade anti-nutritional factors, and uniformly mixing, finally compacting and sealing, and anaerobically fermenting at room temperature in a dark place for 1 week to prepare the ground-source green fermented feed, wherein the exogenous silage agent contains 1*10 10 cfu / g lactic acid bacteria and 1*10 9 cfu / g Bacillus subtilis.

[0040] The organic selenium used in the embodiment of the present invention is selenomethionine with a purity of ≥98%.

[0041] In the embodiment of the present invention, the free feed intake is 3.5%-4% of the pig's body weight, and the conventional diet includes: 65 parts of corn, 18 parts of soybean meal, 12 parts of bran and 5 parts of premix.

[0042] Example 1 Preparation method of high-protein, low-energy feed

[0043] 35 parts of corn, 35 parts of barley, 13 parts of soybean meal, 2 parts of rapeseed meal, 10 parts of bran, 5 parts of premix and 5 parts of ground-source green fermented feed were weighed according to mass; the corn and soybean meal were crushed to 1.0-1.5 mm, the barley, rapeseed meal and bran were crushed to 2.0 mm, the corn, barley, soybean meal, rapeseed meal, bran, premix and ground-source green fermented feed were mixed and pelleted (pelleting temperature was 65-75°C) to prepare a high-protein, low-energy feed.

[0044] Example 2 A method for preparing a high-energy, low-protein feed

[0045] 35 parts of corn, 13 parts of broken rice, 27 parts of barley, 7 parts of puffed soybeans, 6 parts of bran, 4 parts of flaxseed, 2 parts of soybean oil, 5 parts of premix, 0.25 parts of lysine, and 0.05 parts of methionine were weighed in parts by mass. The corn, broken rice, barley, and puffed soybeans were ground to 0.5-0.8 mm, and the bran and flaxseed were ground to 0.6-0.7 mm. The corn, broken rice, barley, puffed soybeans, bran, flaxseed, soybean oil, premix, lysine, and methionine were mixed and pelleted to prepare a high-energy, low-protein feed.

[0046] Feeding effect examples:

[0047] The experiment was conducted at Jinan Yuanhu Food Co., Ltd. in Zhangqiu District, Jinan City. Forty Laiwu pigs of similar parity, initial weight (30 ± 1.0) kg, and generally uniform health were randomly divided into a control group and an experimental group, with four replicates per group and five pigs per replicate. There was no significant difference in the initial weight of the experimental pigs (p>0.05). The control group was fed a conventional diet, while the experimental group was fed an experimental diet. The specific feeding method was as follows:

[0048] Experimental group: Probiotic microcapsules were added to the high-protein, low-energy feed prepared in Example 1, ensuring that the amount of Pediococcus pentosaceus added to the probiotic microcapsules was 1*10 8 cfu / g, the amount of Bacillus subtilis added to the probiotic microcapsules was 1*10 7 cfu / g, and a feed for the growing and fattening period was obtained. Organic selenium, vitamin E and coated vitamin C were added to the high-energy, low-protein feed prepared in Example 2, ensuring that the amount of organic selenium added was 0.4 mg, the amount of vitamin E added was 300 IU, and the amount of coated vitamin C added was 400 mg per kilogram of high-energy, low-protein feed, and a feed for the market stage was obtained. Semi-open feeding was used during the growing and fattening period (the playground required 3m 2 / head), in the stage of slaughter, closed enclosure is adopted (exercise field requires 2m 2 / head); when the pig's weight is 30-60kg, the feeding amount is restricted to 80% of the free feed intake; when the pig's weight is 60-80kg, the feeding amount is restricted to 90% of the free feed intake; when the pig's weight is greater than 80kg, it enters the slaughter stage and the feeding amount is restricted to 90% of the free feed intake.

[0049] Control group: Same as the experimental group, except that the feed for the growing and fattening period and the feed for the market stage were replaced with conventional diets.

[0050] At the end of the experiment, the growth performance of fattening pigs was measured. The control group gained 0.52g / d, while the experimental group gained 0.49g / d.

[0051] Meat quality test results:

[0052] After the fattening period, six pigs (three males and three females) of similar weight were selected from the control and experimental groups, respectively, and slaughtered for pork quality assessment. Post-slaughter sampling, muscle color assessment, pH measurement, and intramuscular fat content were performed according to the Technical Specification for the Determination of Porcine Muscle Quality (NY / T 1759-2021). Muscle tenderness was determined according to the shear force method (NY / T 1180-2006). Unsaturated fatty acids were determined according to GB 5009.168-2016. The results are shown in Table 1.

[0053] Table 1

[0054]

[0055] It can be seen from Table 2 that the method for producing high-quality pigs by regulating pork quality using feed nutrition provided by the embodiment of the present invention can significantly improve pork quality.

[0056] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present invention should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A method for producing high-quality pigs by regulating pork quality using feed nutrition, characterized in that: Feed pigs with high-protein, low-energy feed during their growth and fattening period, and high-energy, low-protein feed during their market period; When the high-protein, low-energy feed is fed, probiotic microcapsules are also added; when the high-energy, low-protein feed is fed, organic selenium, vitamin E and coated vitamin C are also added.

2. The method for producing high-quality pigs by regulating pork quality using feed nutrition according to claim 1, characterized in that: Calculated by weight, the high-protein, low-energy feed includes 35 parts of corn, 35 parts of barley, 13 parts of soybean meal, 2 parts of rapeseed meal, 10 parts of bran, 5 parts of premix and 5 parts of ground-source green fermented feed.

3. The method for producing high-quality pigs by regulating pork quality using feed nutrition according to claim 2, characterized in that: The method for preparing the high-protein, low-energy feed comprises the following steps: weighing raw materials according to mass, grinding the corn and soybean meal to 0.5-0.8 mm, grinding the barley, rapeseed meal and bran to 0.6-0.7 mm, mixing the corn, barley, soybean meal, rapeseed meal, bran, premix and ground-based green fermented feed, and then granulating to prepare the high-protein, low-energy feed.

4. The method for producing high-quality pigs by regulating pork quality using feed nutrition according to claim 3, characterized in that: The granulation temperature is 65-75°C.

5. The method for producing high-quality pigs by regulating pork quality using feed nutrition according to claim 1, characterized in that: The probiotic microcapsules contain Pediococcus pentosaceus and Bacillus subtilis; based on the high-protein, low-energy feed, the amount of Pediococcus pentosaceus added is 1*10 8 cfu / g, the addition amount of Bacillus subtilis is 1*10 7 cfu / g.

6. The method for producing high-quality pigs by regulating pork quality using feed nutrition according to claim 1, characterized in that: Calculated by weight, the high-energy, low-protein feed includes 35 parts of corn, 13 parts of broken rice, 27 parts of barley, 7 parts of puffed soybeans, 6 parts of bran, 4 parts of flax seeds, 2 parts of soybean oil, 5 parts of premix, 0.25 parts of lysine and 0.05 parts of methionine.

7. The method for producing high-quality pigs by regulating pork quality using feed nutrition according to claim 6, characterized in that: The preparation method of the high-energy, low-protein feed comprises the following steps: weighing raw materials according to mass, crushing corn, broken rice, barley and puffed soybeans to 0.5-0.8 mm, crushing bran and flax seeds to 0.6-0.7 mm, mixing the corn, broken rice, barley, puffed soybeans, bran, flax seeds, soybean oil, premix, lysine and methionine, and then granulating to prepare the high-energy, low-protein feed.

8. The method for producing high-quality pigs by regulating pork quality using feed nutrition according to claim 6, characterized in that: Calculated per kilogram of the high-energy, low-protein feed, the added amount of the organic selenium is 0.2-0.5 mg, the added amount of the vitamin E is 150-300 IU, and the added amount of the coated vitamin C is 200-500 mg.

9. The method for producing high-quality pigs by regulating pork quality using feed nutrition according to claim 1, characterized in that: Semi-open feeding is adopted during the growth and fattening period, and closed pen feeding is adopted during the market release period; the feeding amount is restricted to 80% of free feeding in the early fattening period, and to 90% of free feeding in the late fattening period.

10. The method for producing high-quality pigs by regulating pork quality using feed nutrition according to claim 9, characterized in that: The semi-open breeding area requires a 3m 2 / head, the exercise area in closed enclosures requires 2m 2 / head; the weight of pigs in the early stage of fattening is 30-60kg, the weight of pigs in the late stage of fattening is 60-80kg, and the weight of pigs in the market stage is greater than 80kg.

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