Feed additive for reducing backfat thickness of fattening Min pigs, preparation method and application
By using feed additives containing specific ingredients during the fattening period of Min pigs, fat metabolism can be regulated, solving the problems of thick backfat and meat quality in Min pigs, and achieving a synergistic improvement in growth rate and meat quality.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-02-01
- Publication Date
- 2026-04-10
AI Technical Summary
The back fat of the Minzhu fattening pigs is too thick and has a high fat content, resulting in poor meat quality, which affects the large-scale industrialization and promotion of its production.
A feed additive containing porcine deoxycholic acid, citric acid, neutral phytase, astragalus, sodium saccharin, rice husk powder, and zeolite powder is used to improve meat quality by regulating fat metabolism pathways, inhibiting subcutaneous fat deposition, and improving muscle water retention and meat quality indicators.
It effectively reduces backfat thickness in fattening pigs, increases the expression of muscle fiber-related genes, improves meat quality, enhances growth rate and feed efficiency, and synergistically optimizes carcass traits and meat quality.
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Figure CN121817366A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of agricultural and livestock application, and particularly relates to a feed additive for reducing backfat thickness of Min pig fattening pigs, a preparation method and application. BACKGROUND
[0002] Min pigs have strong constitution, and the core advantages are reflected in outstanding stress resistance, which can resist severe cold environment of-28 DEG C, and has the characteristics of roughage tolerance and strong disease resistance. Meanwhile, the pig breed has excellent reproductive performance, early sexual maturity, obvious estrus signs of sows, high conception rate, and can produce 13.5 piglets per parity, has good motherhood and a breeding utilization period of more than 5 years. In addition, the meat quality is excellent, without PSE and DFD meat, the muscle system hydraulic force is high, the intramuscular fat content is more than 5%, the marble distribution is uniform, the meat color is bright red, and the taste is tender and juicy. However, Min pigs also have obvious shortcomings, which are slow growth rate, low feed conversion, daily weight gain of about 450g in the 20-90kg fattening stage, feed conversion ratio of 4.5:1, lean meat rate of only 43%-46%, high fat rate, thick skin, and underdeveloped hind leg muscle, which also limits the scale industrialization of the purebred.
[0003] Experts point out that reducing diarrhea of piglets within 10 days and improving the survival rate of nursing pigs must pay attention to sows, milk and disease-resistant nutrients and maternal antibodies in sow milk in addition to the hygiene, temperature and humidity of the farrowing house. Therefore, it is urgent to develop a feed additive for reducing backfat thickness of Min pig fattening pigs to reduce the backfat thickness of sows at the time of marketing, improve the expression level of muscle fiber related genes, and further improve the meat quality of Min pigs. SUMMARY
[0004] The purpose of the application is to provide a feed additive for reducing backfat thickness of Min pig fattening pigs, and a preparation method and application of the feed additive, so as to solve the problems of thick backfat, high fat rate and poor meat quality of Min pigs at the time of marketing, reduce the backfat thickness of sows at the time of marketing, improve the expression level of muscle fiber related genes, and further improve the meat quality of Min pigs.
[0005] The application is realized by the following technical scheme:
[0006] A feed additive for reducing backfat thickness of Min pig fattening pigs comprises the following components in percentage by weight: porcine oxalic acid 0.25-1.0%, citric acid 21.0%-31.7%, neutral phytase 0.7%-3.2%, radix astragali 0.1%-1.4%, sodium saccharin 0.3%-1.4%, rice husk powder 1.0%-8.2%, and zeolite powder 54.0%-64.7%.
[0007] The application relates to a preparation method of a feed additive for reducing the back fat thickness of a pig, and comprises the following steps:
[0008] S1, porcine hyodeoxycholic acid, citric acid, neutral phytase, radix astragali, saccharin sodium, rice husk powder and zeolite powder are crushed into 80-mesh particles;
[0009] S2, the above raw material components are weighed according to the proportion, and then are stirred in a stainless steel mixer with a uniformity less than or equal to 5% for 5-10 minutes, and are quantitatively packaged to obtain finished products.
[0010] The application relates to an application of a feed additive for reducing the back fat thickness of a pig, and the application is used for reducing the back fat thickness of a sow when the sow is delivered, improving the expression level of a muscle fiber related gene, and further improving the meat quality of the pig.
[0011] The application relates to an application of a feed additive for reducing the back fat thickness of a pig, and the application is used for reducing the back fat thickness of a pig, and the application is used for reducing the back fat thickness of a sow when the sow is delivered, improving the expression level of a muscle fiber related gene, and further improving the meat quality of the pig.
[0012] Compared with the prior art, the application has the following beneficial effects:
[0013] 1. The application provides a feed additive for reducing the back fat thickness of a pig, which can effectively improve the short board defects of the pig, such as the thick back fat and the high fat rate, and meanwhile, the core characteristics of the pig, such as the high intramuscular fat content and the excellent meat quality, are considered.
[0014] 2. The application realizes the further optimization and improvement of the back fat thickness reduction and the meat quality through multi-dimensional technical means.
[0015] 3. The addition proportion of feed fiber and functional fatty acid is reasonably controlled, and meanwhile, green feed additives such as porcine hyodeoxycholic acid and phytase are supplemented, so that the body fat metabolism channel is adjusted, the excessive accumulation of subcutaneous fat is inhibited, and the meat quality indexes such as muscle system water power and meat color are simultaneously improved.
[0016] 4. The growth rhythm of the pig is regulated, the deposition of back fat is reduced, the normal development of muscle tissue and the accumulation of flavor substances are ensured, and finally, the synergistic improvement of the carcass characteristics and the meat quality of the pig is realized. BRIEF DESCRIPTION OF DRAWINGS
[0017] In order to more clearly illustrate the technical scheme of the embodiments of the application, the following will briefly introduce the drawings needed to be used in the embodiments, and it should be understood that the following drawings only show some embodiments of the application, and therefore should not be regarded as a limitation to the scope, and for those skilled in the art, other related drawings can also be obtained without paying creative labor on the premise.
[0018] Figure 1Effect of aging brown rice on mRNA relative expression level of key gene of muscle fiber type in longissimus dorsi muscle of Min pig. DETAILED DESCRIPTION
[0019] The application will be further described below in connection with the embodiments.
[0020] The application will be further described below in connection with the embodiments. It should be understood that the specific embodiments described herein are intended to be illustrative only and not limiting of the application. Additionally, it should be understood that the terminology used herein is for the purpose of describing only specific embodiments and is not intended to be limiting.
[0021] It should be noted that like reference numerals and letters refer to like items in the following drawings and that, once an item is defined in one drawing, it is not necessary to further define and explain it in the subsequent drawings. Also, in the description of the application, the terms "first", "second", and the like are used only to distinguish descriptions and cannot be understood as indicating or implying relative importance.
[0022] The feed additive for reducing the back fat thickness of Min pig fattening pig has the following weight percentage contents: pig deoxycholic acid 0.25-1.0%, citric acid 21.0%-31.7%, neutral phytase 0.7%-3.2%, Astragalus membranaceus 0.1%-1.4%, sodium saccharin 0.3%-1.4%, rice hull powder 1.0%-8.2%, and zeolite powder 54.0%-64.7%.
[0023] The preparation method of the above-mentioned feed additive for reducing the back fat thickness of Min pig fattening pig is as follows:
[0024] 1. Pig deoxycholic acid, citric acid, neutral phytase, Astragalus membranaceus, sodium saccharin, rice hull powder, and zeolite powder are crushed into 80-mesh particles;
[0025] 2. The above-mentioned raw material components are weighed according to the proportions in the formula, then put into a stainless steel mixer with a mixing uniformity of less than or equal to 5% and stirred for 5-10 minutes, and then packaged according to the specified quantity to obtain the finished product.
[0026] The application of a feed additive for reducing the back fat thickness of Min pig fattening pig can reduce the back fat thickness of sows at the time of marketing, improve the expression level of muscle fiber-related genes, and thus improve the meat quality of Min pig.
[0027] The application of a feed additive for reducing the back fat thickness of Min pig fattening pig, which is added in the amount of 2% by weight in the complete formula feed during the late fattening period to the marketing of Min pig.
[0028] Example 1
[0029] A feed additive for reducing the backfat thickness of local pig fattening pigs, 2% of which is added to the sow feed in the later period of local pig fattening to marketing, and is prepared according to the following formula, and the weight percentage of each component is as follows:
[0030] Pig deoxycholic acid 0.25-1.0%, citric acid 21.0%-31.7%, neutral phytase 0.7%-3.2%, radix astragali 0.1%-1.4%, sodium saccharin 0.3%-1.4%, rice hull powder 1.0%-8.2%, and zeolite powder 54.0%-64.7%. The pig deoxycholic acid, citric acid, neutral phytase, radix astragali, sodium saccharin, rice hull powder and zeolite powder are crushed into 80-mesh particles; the above raw material components are weighed according to the proportion in the formula, then put into a stainless steel mixer with a mixing uniformity of less than or equal to 5% and stirred for 5-10 minutes, and then packaged according to the specified amount to obtain the finished product.
[0031] The local pig fattening period compound feed is prepared according to the fat type pig nutritional requirements in the Pig Nutritional Requirement (GB / T 39235-2020). The control group is prepared according to the corn-soybean meal-wheat bran type pregnant sow feed formula widely used in the pig farm at present (%): corn 25, brown rice 25, peanut meal 3.6, DDGS 9, rice bran 10, secondary powder 12, rice bran meal 13, stone powder 1.25, calcium hydrogen phosphate 0.24, sodium chloride 0.4, antioxidant 0.01, premix 0.5, total 100.
[0032] The test group uses 2% of the feed additive for reducing the backfat thickness of local pig fattening pigs to replace 1% of corn and 1% of brown rice in the feed of the control group. The local pig is fed from the later period of fattening to marketing.
[0033] As shown in Table 1, compared with the control group, the feed conversion ratio of the test group during the growth and fattening period is significantly reduced (P < 0.05), the average daily gain is increased by 13.16% (P > 0.05), and the average daily intake has no significant difference (P > 0.05).
[0034] Table 1:
[0035] Items Control group Experimental group SEM P value Average daily weight gain, kg 0.43 0.43 0.06 0.67 Average daily feed intake, kg 2.29 2.22 0.26 0.96 Feed conversion ratio 5.38 b ]]> 5.27 b ]]> 0.23 0.02
[0036] In Table 1, the same row data with different lowercase letters indicate significant differences (P < 0.05), and the same or no letters indicate no significant difference (P > 0.05), and the following table is the same.
[0037] The influence of aged brown rice of Chenxiang rice on serum biochemical indexes of Min pigs in growth and fattening period was shown in Table 2. In Table 2, there was no significant difference (P > 0.05) in alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, albumin, uric acid, total cholesterol, triglyceride and low-density lipoprotein cholesterol content between each group; compared with the control group, the total protein content of the test group was significantly increased (P < 0.05), the urea nitrogen content was significantly reduced (P < 0.05), and the high-density lipoprotein cholesterol content was significantly increased by 35% (P < 0.05).
[0038] Table 2:
[0039] Items Control group Experimental group SEM P value Alanine aminotransferase ALT, U / L 54.13 51.25 1.79 0.56 Aspartate aminotransferase AST, U / L 62.53 59.88 2.10 0.51 Alkaline phosphatase ALP, U / L 5.95 5.72 0.92 0.82 Total protein TP, g / L 91.07 a ]]> 88.23 a ]]> 1.90 0.003 Albumin ALB, g / L 38.73 41.08 1.56 0.16 Urea nitrogen BUN, mmol / L 5.00 b ]]> 4.79 b ]] 0.36 0.01 Uric acid UA, μmol / L 16.65 16.30 0.49 0.21 Total cholesterol TCHO, mmol / L 1.98 2.08 0.11 0.61 Triglyceride TG, mmol / L 0.35 0.32 0.05 0.63 High-density lipoprotein cholesterol HDL-C, mmol / L 0.46 ab ]] 0.54 a ]] 0.04 0.02 Low-density lipoprotein cholesterol LDL-C, mmol / L 0.65 0.60 0.08 0.14
[0040] The influence of aged brown rice of Chenxiang rice on carcass traits and meat quality of Min pigs in growth and fattening period was shown in Table 3. As shown in Table 3, there was no significant difference (P > 0.05) in carcass weight, carcass length, pH 45 min , pH 24 h , drip loss, cooking loss and shear force between each group; compared with the control group, the eye muscle area of the test group was significantly increased (P < 0.05), and the backfat thickness was significantly reduced (P < 0.05).
[0041] Table 3:
[0042] Items Control group Experimental group SEM P value Carcass weight, kg 67.10 67.17 2.05 0.41 Length of carcass, cm 71.33 75.87 2.16 0.11 Loin eye area, cm 2 ]]> 32.77 a ]]> 30.79 ab ]]> 1.20 0.03 Backfat thickness, mm 49.87 a ]]> 46.25 b ]]> 1.34 0.01 pH 45 min ]]> 6.48 6.57 0.21 0.92 pH 24 h ]]> 5.74 5.73 0.25 0.99 Drip loss, % 3.31 3.28 0.13 0.81 Cooking loss, % 22.17 22.98 0.78 0.59 Shear force, N 50.45 49.31 1.59 0.73
[0043] The mRNA relative expression levels of four different muscle fiber types, including slow oxidative type-I type, fast oxidative type-IIa type, intermediate type-IIx type and fast glycolytic type-IIb type, four myosin heavy chain (MyHC) subtypes (I, IIa, IIx and IIb) in longissimus dorsi muscle were detected. The results showed that, as shown in Figure 1 compared with the control group, the MyHC I expression level of longissimus dorsi muscle fiber gene in the test group was significantly increased (P < 0.05), and there was no significant difference (P > 0.05) in the expression levels of MyHC IIa, MyHC IIx and MyHC IIb genes between each group.
[0044] Note that the above is only the preferred embodiment of the present application and the technical principle applied. Those skilled in the art will understand that the present application is not limited to the specific embodiments described herein, and those skilled in the art can make various obvious changes, readjustments and substitutions without departing from the scope of the present application. Therefore, although the present application has been described in more detail through the above embodiments, the present application is not limited to the above embodiments, and can include more other equivalent embodiments without departing from the concept of the present application, and the scope of the present application is determined by the scope of the appended claims.
Claims
1. A feed additive for reducing backfat thickness in fattening pigs, comprising the following weight percentages: 0.25-1.0% porcine deoxycholic acid, 21.0%-31.7% citric acid, 0.7%-3.2% neutral phytase, 0.1%-1.4% astragalus, 0.3%-1.4% sodium saccharin, 1.0%-8.2% rice husk powder, and 54.0%-64.7% zeolite powder.
2. The method for preparing a feed additive to reduce backfat thickness in fattening pigs according to claim 1, characterized in that, Includes the following steps: S1. Pulverize porcine deoxycholic acid, citric acid, neutral phytase, astragalus, sodium saccharin, rice husk powder and zeolite powder into 80-mesh particles. S2. Weigh the above raw materials according to the proportion, then put them into a stainless steel mixer with a mixing uniformity of less than or equal to 5% and stir for 5-10 minutes. Package them according to the quantity to obtain the finished product.
3. The application of the feed additive for reducing backfat thickness in fattening pigs according to claim 1, characterized in that: This study aims to improve the quality of Min pork by reducing backfat thickness in sows at slaughter and increasing the expression level of muscle fiber-related genes.
4. The application of the feed additive for reducing backfat thickness in fattening pigs according to claim 3, characterized in that: During the later stages of fattening and slaughtering of pigs, add 2% by weight of this feed additive to the complete compound feed.