Fattening pig feed, fattening pig feeding method and low-cholesterol pigtail

Abstract

The invention relates to the field of breeding and food, and discloses a fattening pig feed, a fattening pig feeding method and a low-cholesterol pigtails, the feed comprises 5-35 wt% of citrus residue fermentation product, 50-70 wt% of corn and 10-25 wt% of soybean meal based on the total amount of the fattening pig feed; wherein the fermented citrus pulp comprises citrus pulp, auxiliary materials, microbial agents and enzyme preparations, the auxiliary materials comprise corn and soybean meal, the microbial agents comprise bacillus subtilis and bacillus licheniformis, and the enzyme preparations comprise xylanase, glucanase, mannase and cellulase. After fattening pigs are fed with the feed provided by the invention, the obtained pigtails have the characteristics of low fishy smell, good smell, low cholesterol content, high calcium and magnesium content and the like. The operation method provided by the invention is simple and easy to implement, and the quality improvement effect of the pigtail food material is remarkable.

Description

Technical Field

[0001] This invention relates to the fields of animal husbandry and food, specifically to a fattening pig feed, a fattening pig feeding method, and a low-cholesterol pig tail. Background Technology

[0002] Pig tails are a traditional food enjoyed by people in Southwest China. Rongchang pigs and their breeding lines are a type of Chinese native pig widely raised in Southwest my country. In particular, family farms do not cut off the tails, making pig tails a major source of food.

[0003] The citrus fruit processing industry is mainly concentrated in Sichuan, Chongqing, Hubei, and Jiangxi provinces along the Yangtze River. A large amount of citrus pomace is generated during juice production and deep processing of citrus fruits. Fresh citrus pomace is rich in organic acids, pectin, and pigments, and has digestive and choleretic effects, making it a local feed resource with both health benefits and nutritional value.

[0004] With the popularization of a holistic food philosophy and the concept of public health in my country, ingredients with good flavor and low cholesterol are gradually attracting consumers' attention. The most representative example is the growing market trend for low-cholesterol poultry and egg products. For instance, CN117121986A describes a feed product made by mixing catfish juice, shrimp powder, and fermented feed, adding prebiotics, probiotics, and trace elements, and then granulating and drying it to feed laying hens, which can reduce the cholesterol content of eggs. CN116004482A describes a feed product co-fermented with peanut red skin enzymes, which can also reduce the cholesterol content of eggs.

[0005] Pig tails are a popular traditional food in my country, but there are currently no low-cholesterol pig tail products on the market. Summary of the Invention

[0006] This invention aims to overcome the shortcomings of existing technologies and provide a fattening pig feed, a fattening pig feeding method, and low-cholesterol pig tails. Feeding pigs with the feed of this invention can result in pig tails with significantly reduced cholesterol.

[0007] To achieve the above objectives, the first aspect of the present invention provides a fattening pig feed, wherein the feed comprises citrus pomace fermentation, corn, and soybean meal, and based on the total amount of the fattening pig feed, the amount of citrus pomace fermentation is 5-35 wt.%, the amount of corn is 50-70 wt.%, and the amount of soybean meal is 10-25 wt.%. The method for preparing the citrus pomace fermentation product includes: fermenting a fermentation raw material comprising citrus pomace, auxiliary materials, microbial agents and enzyme preparations at room temperature for 10-20 days, wherein the auxiliary materials include corn and soybean meal, the microbial agents include Bacillus subtilis and Bacillus licheniformis, and the enzyme preparations include xylanase, glucanase, mannanase and cellulase.

[0008] A second aspect of the present invention provides a method for raising fattening pigs, wherein the method includes feeding the fattening pigs with the feed described in the first aspect of the present invention.

[0009] A third aspect of the present invention provides a low-cholesterol pig tail, wherein the pig tail is obtained from fattening pigs raised according to the feeding method described in the second aspect of the present invention.

[0010] This invention uses citrus pomace as one of the feed ingredients for fattening pigs. Citrus pomace is abundant and inexpensive, and is rich in protein, fat, cellulose, triterpenoids, ascorbic acid, phenols, and flavonoids. After being mixed with auxiliary materials, microbial agents, and enzyme preparations, it is fermented at room temperature for 10-20 days. It is then further mixed with corn and soybean meal before being used as feed. This invention, through specific feed formulation and feeding methods, successfully reduces the cholesterol content in the tails of fattening pigs while increasing their calcium and magnesium content, significantly improving the quality of the pig tail feed. This invention not only meets consumers' demand for healthy food but also promotes the resource utilization of agricultural waste, resulting in significant economic and social benefits. Attached Figure Description

[0011] Figure 1 Photos of fresh Rongchang pig tails; Figure 2 Photos taken during the sensory evaluation of fresh pig tails; Figure 3 Here is a photo of a sample of cooked pig tail; Figure 4 Photo of the tail of a fresh Rong Eryuan black pig. Detailed Implementation

[0012] The specific embodiments of this application will be described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are for illustration and explanation only and are not intended to limit this application.

[0013] The endpoints and any values ​​of the ranges disclosed herein 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 the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0014] Furthermore, the term "and / or" in the specification and claims is used to describe the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. The character " / " generally indicates that the preceding and following related objects have an "or" relationship.

[0015] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0016] In this invention, the piglet stage refers to fattening pigs weighing 20-50 kg, the medium-sized pig stage refers to fattening pigs weighing 50-100 kg, and the large pig stage refers to fattening pigs weighing over 100 kg.

[0017] The first aspect of this invention provides a fattening pig feed, wherein the feed comprises fermented citrus pomace, corn, and soybean meal, and based on the total amount of the fattening pig feed, the amount of fermented citrus pomace is 5-35 wt.%, the amount of corn is 50-70 wt.%, and the amount of soybean meal is 10-25 wt.%. The method for preparing the citrus pomace fermentation product includes: fermenting the fermentation raw material, which includes citrus pomace, auxiliary materials, microbial agents and enzyme preparations, at room temperature for 10-20 days. The auxiliary materials include corn and soybean meal, the microbial agents include Bacillus subtilis and Bacillus licheniformis, and the enzyme preparations include xylanase, glucanase, mannanase and cellulase.

[0018] The amount of fermented citrus pomace directly affects the cholesterol content in pig tails after final feeding. Based on the total feed volume, the amount of fermented citrus pomace can be 5 wt.%, 10 wt.%, 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 35 wt.%, or any value between any two of these. Corn and soybean meal are rich in protein and are the main sources of protein. The amount of corn can be 50 wt.%, 55 wt.%, 60 wt.%, 65 wt.%, 60 wt.%, or any value between any two of these, and the amount of soybean meal can be 10 wt.%, 15 wt.%, 20 wt.%, 25 wt.%, or any value between any two of these.

[0019] Preferably, based on the total amount of the fermentation raw materials, the amount of citrus pomace is 30-50 wt.%, the amount of auxiliary materials is 40-70 wt.%, and the amounts of microbial agent and enzyme preparation are each independently 0.1-0.3 wt.

[0020] Citrus pomace is first mixed with auxiliary materials, microbial agents, and enzyme preparations and fermented at room temperature for 10-20 days to form a fermented product. This product is then mixed with corn, soybean meal, etc., resulting in a partially fermented feed, not a fully fermented feed. Partially fermented feed is more palatable to poultry and livestock. Based on the total amount of fermentation raw materials, the amount of citrus pomace can be 30wt.%, 35wt.%, 40wt.%, 45wt.%, 50wt.%, or any value between any two of these. The amount of auxiliary materials can be 40wt.%, 45wt.%, 50wt.%, 55wt.%, 60wt.%, 65wt.%, 70wt.%, or any value between any two of these. The amounts of microbial agents and enzyme preparations can be independently 0.1wt.%, 0.2wt.%, 0.3wt.%, or any value between any two of these.

[0021] The auxiliary materials also include wheat bran. Based on the total amount of the fermentation raw materials, the amount of corn is 4-10 wt.%, the amount of soybean meal is 5-10 wt.%, and the amount of wheat bran is 35-60 wt.%. Based on the total amount of the fermentation raw materials, the amount of corn can be 4 wt.%, 6 wt.%, 8 wt.%, 10 wt.%, or any value between any two of these; the amount of wheat bran can be 35 wt.%, 40 wt.%, 50 wt.%, 60 wt.%, or any value between any two of these; and the amount of soybean meal can be 5 wt.%, 7 wt.%, 9 wt.%, 10 wt.%, or any value between any two of these.

[0022] Preferably, the bacterial agent contains ≥1×10⁻⁶ Bacillus subtilis. 8 CFU / g, Bacillus licheniformis ≥1×10 8 CFU / g.

[0023] Preferably, the enzyme preparation contains xylanase ≥1000U / g, dextranase ≥200U / g, mannanase ≥500U / g, and cellulase ≥500U / g.

[0024] Preferably, the feed further includes a compound premix, wherein the compound premix comprises vitamins, amino acids, and minerals, and the amount of the compound premix is ​​3-4 wt.% based on the total amount of the fattening pig feed. The compound premix can provide the fattening pigs with the required vitamins, amino acids, and minerals, and the amount of the compound premix can be 3 wt.%, 3.2 wt.%, 3.5 wt.%, 3.7 wt.%, 4 wt.%, or any value between any two of these values. The vitamins include vitamin A, vitamin D3, vitamin E, vitamin K2, vitamin B1, vitamin B2, vitamin B6, and vitamin B6. 12It contains folic acid, pantothenic acid, biotin, etc., amino acids including niacin, lysine, threonine, etc., and minerals including calcium, phosphorus, copper, iron, zinc, manganese, iodine, selenium, cobalt, etc.

[0025] A second aspect of the present invention provides a method for raising fattening pigs, wherein the method includes feeding the fattening pigs with the feed described in the first aspect of the present invention.

[0026] Preferably, the feeding method further includes adjusting the amount of fermented citrus pomace in the feed at each stage of the fattening pig's growth, wherein the stages of the fattening pig's growth include the piglet stage, the medium-sized pig stage, and the large pig stage, and as the fattening pig grows, the amount of fermented citrus pomace in the fattening pig feed at each stage tends to increase.

[0027] Preferably, during the piglet stage, the amount of fermented citrus pomace is 5-20 wt.% based on the total amount of the fattening pig feed. During the mid-season pig stage, based on the total amount of fattening pig feed, the amount of fermented citrus pomace is 10-30 wt.%. During the large pig stage, based on the total amount of fattening pig feed, the amount of citrus pomace fermentation is 15-30 wt.%.

[0028] The amount of citrus pomace fermentation material in piglets can be 5 wt.%, 10 wt.%, 15 wt.%, 20 wt.%, or any value between any two of these. The amount of citrus pomace fermentation material in medium-sized pigs can be 10 wt.%, 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, or any value between any two of these. The amount of citrus pomace fermentation material in large pigs can be 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, or any value between any two of these.

[0029] As fattening pigs grow, their nutritional needs vary at different stages. Adjusting the feed composition in a timely manner can help further reduce cholesterol levels in pig tails. Taking feed for large pigs as an example, its main components, based on total feed weight, are: moisture 19.77%±1.86%, crude ash 8.56±0.83%, crude protein 14.21%±0.71%, crude fat 4.70%±0.38%, crude fiber 13.29%±0.65%, total acid 0.45g / kg±0.05g / kg, pH 5.51±0.08, and total pigment 0.59µg / 100mg±0.03µg / 100mg. On a dry basis, the total triterpenes were 1.81% ± 0.13%, ascorbic acid was 1.55 µg / g ± 1.12 µg / g, total phenols were 3.67 mg / g ± 0.24 mg / g, and total flavonoids were 1.00 mg / g ± 0.13 mg / g.

[0030] Preferably, the feeding period for fattening pigs is no less than 90 days.

[0031] Preferably, the fattening pig is a Chinese native pig.

[0032] A third aspect of the present invention provides a low-cholesterol pig tail, wherein the pig tail is obtained from fattening pigs raised according to the feeding method described in the second aspect of the present invention.

[0033] Preferably, the cholesterol content of the pig tail is no more than 20 mg / 100g, and more preferably no more than 15 mg / 100g.

[0034] Preferably, the magnesium content of the pig tail is not less than 400 mg / 100g, more preferably not less than 420 mg / 100g, such as 400 mg / 100g, 420 mg / 100g, 430 mg / 100g, etc.

[0035] Preferably, the calcium content of the pig tail is not less than 1.8 mg / 100g, more preferably not less than 1.9 mg / 100g, such as 1.8 mg / 100g, 1.9 mg / 100g, or 1.95 mg / 100g, etc.

[0036] Preferably, the crude fat content of the pig tail does not exceed 16 mg / 100g.

[0037] Compared with existing technologies, the pig tails obtained by feeding fattening pigs with the feed provided by this invention have the characteristics of lower fishy smell, better odor, lower cholesterol content, and higher calcium and magnesium content. The operation method provided by this invention is simple and easy to implement, and the quality improvement effect of pig tail feed is significant, which is conducive to its application and promotion in the breeding of Chinese native pigs.

[0038] The present invention will be further described in detail below with reference to specific embodiments, but the implementation of the present invention is not limited thereto. Unless otherwise specified, the test methods and testing equipment used in the following embodiments are conventional test methods and testing equipment in the art.

[0039] I. Main Raw Materials Citrus pomace, sourced from the juice production workshop of Beibingyang (Chongqing) Food & Beverage Co., Ltd. The main components, as determined by testing, are as follows: based on the total mass of the citrus pomace, moisture 79.75%±0.36%, crude ash 6.89%±0.26%, crude protein 2.65%±0.00%, crude fat 1.75%±0.02%, crude fiber 27.15%±1.17%, total acid 1.33g / kg±0.10g / kg, pH 3.15±0.21, and total pigments (the combined content of six pigments: zeaxanthin, β-cryptoxanthin, lutein, β-carotene, α-carotene, and neolutein, hereinafter the same) 3.52µg / 100mg±0.03µg / 100mg. Based on the dry basis of the citrus pomace sample, the total triterpenes were 5.14% ± 0.28%, ascorbic acid was 109.90 µg / g ± 0.73 µg / g, total phenols were 15.78 mg / g ± 0.96 mg / g, and total flavonoids were 4.86 mg / g ± 0.01 mg / g.

[0040] Corn, purchased from Tongliao Minhuan Grain Trading Co., Ltd., with moisture content ≤14.5%, crude protein ≥7.0%, crude fiber ≤2.5%, and crude ash ≤3.0%.

[0041] Wheat bran, purchased from Wudeli Group Weinan Flour Co., Ltd., with moisture content ≤13.5% and crude fiber content ≤12.0%.

[0042] Soybean meal, sourced from Chongqing Yide Grain and Oil Co., Ltd., with moisture content ≤13.5%, crude protein ≥43.0%, crude fiber ≤7.0%, and crude ash ≤7.5%.

[0043] Feed probiotic preparation, Yeast Power General Purpose B101S, contains ≥1×10⁻⁶ Bacillus subtilis. 8 CFU / g, Bacillus licheniformis ≥1×10 8 CFU / g, moisture ≤12.0%.

[0044] The feed enzyme preparation, Yeast Power General Purpose J301S, contains xylanase ≥1000U / g, glucanase ≥200 U / g, mannanase ≥500 U / g, cellulase ≥500 U / g, and moisture ≤12.0%. The manufacturer is Tianjin Boyide Technology Co., Ltd.

[0045] The compound premix, purchased from Ganzhou Zhu Shifu Premixed Feed Co., Ltd., includes 4312A and 4312B. 4312A contains: Vitamin A 337,500-540,000 IU / kg; Vitamin D3 64,500-168,750 IU / kg; Vitamin E ≥900 IU / kg; Vitamin K2 83-337 mg / kg; Vitamin B1 ≥98 mg / kg; Vitamin B2 ≥188 mg / kg; Vitamin B6 ≥135 mg / kg; and Vitamin B...12 1125µg / kg, niacin, ≥4000mg / kg; pantothenic acid, ≥600mg / kg; folic acid, ≥48mg / kg; biotin, ≥5.7mg / kg; lysine, ≥3.00%; calcium, 10.00-32.00%; total phosphorus ≥1.10%; moisture, ≤10.0%. Product 4312B contains: Copper, 600-1879 mg / kg; Iron, 4500-30075 mg / kg; Zinc, 3000-6015 mg / kg; Manganese, 750-9000 mg / kg; Iodine, 15-600 mg / kg; Selenium, 15.0-37.5 mg / kg; Cobalt, 15-150 mg / kg; Calcium, 3.00-12.00%; Total Phosphorus, 2.20%; Threonine, 0.40%; Salt, 18.00-50.00%; Moisture, ≤10.0%.

[0046] II. Detection Methods (1) The citrus pomace, citrus pomace fermentation product, and feed components in this application were all sent to the Nutrition Institute of Chongqing Academy of Animal Sciences for testing. The testing methods are as follows: GB 5009.3-2016 National Food Safety Standard - Determination of Moisture Content in Food; GB5009.4—2016 Determination of ash content in food; GB 5009.5-2016 Determination of protein in food; GB 5009.6-2016 National Food Safety Standard - Determination of Fat in Food; GB / T 5009.10-2003 Determination of crude fiber in plant-based foods; GB 12456-2021 National Food Safety Standard - Determination of Total Acidity in Food (including Amendment No. 1); GB 5009.237-2016 National Food Safety Standard - Determination of pH value in food; GH / T 1386-2022 Determination of lutein, zeaxanthin, cryptoxanthin and carotene in fruits and vegetables; MN Irakli, VF Samanidou, IN Papadoyannis, Development and validation of an HPLC method for the simultaneous determination oftocopherols, tocotrienols and carotenoids in cereals after solid-phaseextraction, J. Sep. Sci. 34 (2011) 1375–1382.; NY / T 3676-2020 Determination of total triterpenoid content in Ganoderma lucidum by spectrophotometry; GB 5009.86-2025 National Food Safety Standard: Determination of Ascorbic Acid in Food; T / ZCSIA 7-2023 Determination of total phenolic content in sweet cherries and their products by spectrophotometry; Li Juan; Ma Xiaoxue; Li Shunxiang; Zhang Jiazeng. Determination of total phenols in Dendrobium officinale [J]. Chinese Journal of Experimental Traditional Medical Formulae. 2013, 19(24): 60-62. NY / T 2010-2011 Determination of total flavonoid content in citrus fruits and their products.

[0047] (2) The sensory evaluation method for fresh pig tails is as follows: Sensory evaluation of fresh pig tail samples was completed within 2 hours after slaughter. Three pig tails were used in each of the experimental and control groups. After cleaning the hair, the tail root was cut off to about 3cm. A 10-point sensory scoring table (Table 1) was used, with all indicators ranging from 10 to 0 points. The higher the score, the better the quality of the food. Five inspectors with meat evaluation experience trained by the Food Research Institute of Chongqing Academy of Animal Sciences conducted the sensory evaluation and scoring of the fresh pig tails in the meat sensory evaluation room.

[0048] Table 1 Sensory Evaluation Table for Fresh Pig Tail

[0049] Note 1: The cross-section is dense, with clear stripes of skin, fat, muscle, coccyx, and bone marrow; Note 2: The cut surface, skin, fat, coccyx and bone marrow are all shiny, the skin is clean, the muscles and coccyx are red and clear, and the bone marrow is moist, white and delicate. Note 3: Skin is dark gray, smooth, and has fine pores; Note 4: Firm and elastic, it rebounds quickly after being pressed with a finger, and its surface is slightly moist but not sticky. Note 5: Normal, rich pork aroma, with less fishy smell; (3) The sensory evaluation method for steamed pig tails is as follows: Sensory evaluation of steamed pig tail samples was completed within 2 hours of slaughter. Pig tails were cut into 4-8 sections, approximately 4 cm long, wrapped in aluminum foil, and placed in a steamer. After the water boiled and steam rose, the sections were steamed for 15 minutes. They were then removed and cooled to room temperature. The aluminum foil was removed, and the tails were cut into 5 sections with bone shears. Five inspectors with meat evaluation experience conducted sensory evaluations of the cooked pig tail sections in the meat sensory evaluation room. A 10-point sensory scoring scale (Table 2) was used for the cooked pig tails, with all indicators ranging from 10 to 0 points, from best to worst.

[0050] Table 2 Sensory Evaluation Table for Cooked Pig Tail Section

[0051] Note 1: A pleasant, rich pork aroma with little or no fishy smell is rated from 10 to 0, from "good" to "poor"; the same applies below. Note 2: The tail segment is smooth and dense, with tight sebum, prominent vertebrae, and distinct layers of skin, fat, flesh, bone, and marrow on the cut surface; Note 3: The tail segment is a normal and comfortable light brown overall, the fat and bone marrow are milky white and clear, and the tail vertebrae and muscles are a normal reddish color. Note 4: Full-bodied flavor, sweet and juicy, with a long aftertaste; Note 5: The texture should be moderately tender, soft yet firm, with good elasticity, chewy, and neither dry nor tough. Note 6: It has a rich and pleasant aroma, and is neither oily nor greasy.

[0052] (4) Detection of physicochemical indicators of pig tail After slaughter, pig tails were sampled. Six pig tails were taken from each of the experimental and control groups. After cleaning the hair, each pig tail was cut into multiple sections with bone shears and then pulverized (using a high-speed universal pulverizer, FW-100, Beijing Yongguangming Medical Instrument Co., Ltd.). The pulverized meat was then further mixed with a meat grinder (Joyoung S20-LA323(D)) to obtain a uniformly mixed sample of pig tail meat containing skin, fat, meat, and bone. The sample was then placed in food bags, numbered, and sent to the testing unit (Sichuan Lancheng Testing Technology Co., Ltd.) via express delivery in a dry ice foam box and stored at -80℃ for testing.

[0053] The testing of various indicators in pig tail samples was conducted in accordance with national standard testing methods: GB 5009.3-2016 National Food Safety Standard - Determination of Moisture in Food - Method I; GB5009.4—2016 Determination of ash content in food, Method I; GB 5009.5-2016 Determination of protein in food, Method I; GB 5009.6-2016 National Food Safety Standard - Determination of Fat in Food - Method II; GB 5009.128-2016 National Food Safety Standard - Determination of Cholesterol in Food - Method I; GB 5009.14-2017 National Food Safety Standard - Determination of Zinc in Food, Method II; GB 5009.241-2017 National Food Safety Standard - Determination of Magnesium in Food, Method II; GB 5009.242-2017 National Food Safety Standard - Determination of Manganese in Food, Method II; GB 5009.44-2016 National Food Safety Standard - Determination of Chloride in Food - Method III; GB 5009.87-2016 National Food Safety Standard - Determination of Phosphorus in Food, Method III; GB 5009.90-2016 National Food Safety Standard - Determination of Iron in Food - Method II; GB 5009.91-2017 National Food Safety Standard - Determination of Potassium and Sodium in Food, Method III; GB 5009.92-2016 National Food Safety Standard - Determination of Calcium in Food, Method III; GB 5009.93-2017 National Food Safety Standard - Determination of Selenium in Food, Method I; The main instruments used for testing include: electronic balance FA2004B, electronic balance JA2603B, electronic balance FA2204C, box-type resistance furnace XL-1, electric heating drying oven 101-2A, automatic Kjeldahl nitrogen analyzer K9840, gas chromatograph (Agilent 8890-7000D), ICP (PE Avio200), atomic fluorescence spectrometer AFS-8530, and 10mL stoppered burettes, etc.

[0054] Preparation Example 1 Prepare the fermentation materials according to Table 3, mix all the fermentation materials evenly, and then ferment at room temperature (25℃) for 15 days to obtain citrus pomace fermentation product.

[0055] Table 3

[0056] The obtained citrus pomace fermentation product was tested, and the main components included, based on the total mass of the citrus pomace fermentation product, moisture 38.31%±0.85%, crude ash 8.67%±0.58%, crude protein 8.15%±0.42%, crude fat 3.09%±0.32%, crude fiber 17.94%±1.41%, total acid 3.43g / kg±0.11g / kg, pH 4.12±0.12, and total pigments 0.35µg / 100mg±0.20µg / 100mg. On a dry basis, the total triterpenes were 1.72%±0.13%, ascorbic acid 100.90µg / g±24.37µg / g, total phenols 15.78mg / g±0.96mg / g, and total flavonoids 3.75mg / g±0.29mg / g. Example 1

[0057] Prepare the feed ingredients according to Table 4, where the citrus pomace fermentation product comes from Preparation Example 1. Then mix the ingredients evenly to obtain fattening pig feed.

[0058] Table 4

[0059] From May to August 2025, at a family farm located in Shisunshan, Yongchuan, Chongqing, 48 Rongchang pigs with an initial weight of 75.45±1.96 kg and undocked tails were selected for a 90-day Rongchang pig fattening experiment. The amount of fermented citrus pomace in the feed was 30 wt.%, and the specific composition is shown in Table 4.

[0060] In the breeding experiment, 24 pigs were raised in each of the experimental and control groups. Each treatment group had 3 pens, with 8 pigs in each pen. Sows and castrated boars were evenly distributed among the pens. The feed intake of the fattening pigs was weighed and recorded on a pen-by-pen basis. The pigs were fed for 90 days and then weighed before slaughter. The survival rate of both the experimental and control groups was 100% throughout the feeding period. The production performance of the two groups was calculated, and the results are shown in Table 5. It can be seen that there were no significant differences between the two groups in feed intake, daily weight gain of the fattening Rongchang pigs, and feed conversion ratio. This indicates that the production performance of the fattening pigs did not change significantly after feeding with the feed provided by this invention, which shows that the feed provided by this invention can fully meet the nutritional needs of the fattening pigs.

[0061] Table 5

[0062] After feeding, 18 undocked Rongchang pigs with a slaughter weight of 133.98kg±3.23kg were selected for castration. Nine pigs from each of the experimental and control groups were slaughtered and sampled. The tails were separated at the sacrum and tail root, and the subcutaneous fat and muscle of the tail were temporarily removed to obtain pig tail ingredients (such as...). Figure 1 There were no significant differences in weight among the pig tail ingredients (Table 6).

[0063] Table 6

[0064] like Figure 2 As shown in Table 7, sensory evaluation of fresh pig tails was conducted, and the results are shown in Table 7.

[0065] Table 7

[0066] During the sensory evaluation, all inspectors found the odor of pig tail in the control group to be significantly stronger than that in the experimental group. Sensory evaluation scores showed that the experimental group's score for raw odor and overall average score were significantly higher than those of the control group. P <0.01), there were no significant differences among groups in indicators such as morphology, color, skin color, and elasticity of the telson segment. P >0.05).

[0067] The obtained pig tails are further steamed, and after steaming, the pig tails resemble... Figure 3 As shown in Table 8, sensory evaluation was conducted.

[0068] Table 8

[0069] The evaluation scores showed that the aroma score of the steamed pig tail section in the experimental group was significantly higher than that in the control group. P <0.01), the overall average score was significantly higher than that of the control group ( P <0.05), there were no significant differences among the groups in the color, taste, chewiness, and greasiness of the steamed tail section. P >0.05).

[0070] The two groups of pig tails were analyzed, and the results are shown in Table 9.

[0071] Table 9

[0072] Test results showed that the cholesterol content in the tails of Rongchang pigs in the experimental group was significantly lower than that in the control group. P <0.01), magnesium ( P <0.05), potassium ( P <0.05), calcium ( P The content of <0.05) was significantly higher in the experimental group than in the control group. The crude fat content was lower in the experimental group than in the control group, and the total phosphorus content was slightly higher. However, the contents of other indicators such as moisture, crude protein, crude ash, and sodium were consistent, and the differences between the groups were not significant. P >0.05). Example 2

[0073] Prepare the feed ingredients according to Table 10, where the citrus pomace fermentation product is from Preparation Example 1. Then mix the ingredients evenly to obtain fattening pig feed.

[0074] Table 10

[0075] During the rearing process, 21 pigs were raised in each of the experimental and control groups, with 3 pens for each treatment group and 7 pigs in each pen. Female piglets and castrated boars were evenly distributed among the pens. Weight and feed intake were recorded per pen. Pigs were raised for 165 days before slaughter. The survival rate of both the experimental and control groups was 100% throughout the rearing period. The production performance of the two groups was calculated, and the results are shown in Table 11. It can be seen that there were no significant differences in feed intake, daily weight gain, and feed conversion ratio between the two groups. This indicates that the feed provided by this invention did not significantly change the production performance of the fattening pigs, demonstrating that the feed provided by this invention can fully meet the nutritional needs of fattening pigs.

[0076] Table 11

[0077] After feeding, 18 undocked Rongchang two-way black pigs with a slaughter weight of 138.48kg±1.16kg were castrated. Nine pigs were selected from each of the experimental and control groups, and their tails were slaughtered and samples were taken. The tails were separated at the sacrum and tail root, and the subcutaneous fat and muscle of the tail were temporarily removed to obtain Rongchang two-way black pig feed (e.g., ...). Figure 4 As shown in Table 12), this ingredient does not carry tail fat and muscle, and there is no significant difference in weight between pig tail ingredient groups (Table 12).

[0078] Table 12

[0079] Sensory evaluation of fresh pig tails was conducted, and the results are shown in Table 13.

[0080] Table 13

[0081] The results showed that the fresh odor score of the tail root of Rong Er black pig in the experimental group was significantly higher than that in the control group. P <0.01), there were no significant differences among groups in indicators such as tail segment cross-sectional morphology, cross-sectional color, skin color, tail segment elasticity, and overall average score. P >0.05).

[0082] The obtained pig tails were further steamed, and the sensory evaluation of the steamed pig tails was carried out. The results are shown in Table 14.

[0083] Table 14

[0084] The results showed that the odor score and overall average score of the steamed Rong Er black pig tail section experimental group were significantly higher than those of the control group. P <0.01), the greasiness score tended to be higher than that of the control group ( P =0.099), there were no significant differences among the groups in terms of the shape, color, taste, and chewiness of the steamed tail section. P >0.05).

[0085] The two groups of pig tails were analyzed, and the results are shown in Table 15.

[0086] Table 15

[0087] The results showed that the cholesterol content in the tails of Rong Er black pigs in the experimental group was significantly lower than that in the control group. P <0.05), calcium ( P <0.05), total phosphorus ( P The content of <0.05) was significantly higher than that of the control group, while the crude fat content tended to be lower than that of the control group. P =0.095), magnesium ( P =0.093), Zinc ( P =0.078) The content of crude protein, crude ash, sodium, potassium and other indicators showed a trend of being higher than that of the control group, while the content of other indicators such as moisture, crude protein, crude ash, sodium and potassium did not differ significantly between the groups. P >0.05).

[0088] In summary, when the feed containing citrus mixture provided by this invention is used to feed undocked Chinese native farm pigs for growing and fattening, the amount of fermented citrus residue in the feed is 5%-30%, and the growing and fattening pigs consume the feed containing fermented citrus residue for no less than 90 days until they reach a weight of 120kg or above at slaughter, the pig tail meat obtained after slaughter from the junction of the sacrum and tail root has the characteristics of low fishy smell, good aroma, low cholesterol content, and high calcium and magnesium content.

[0089] The invention's operating method is simple and easy to implement, and it significantly improves the quality of pig tail feed, which is conducive to its application and promotion in Chinese-style free-range pig farming.

[0090] The contents not described in detail in this specification are existing technologies known to those skilled in the art, and will not be elaborated upon here.

[0091] The preferred embodiments of the present invention have been described in detail above; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various technical features in any other suitable manner. These simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.

Claims

1. A fattening pig feed, characterized in that, The feed comprises fermented citrus pomace, corn, and soybean meal. Based on the total amount of the fattening pig feed, the amount of fermented citrus pomace is 5-35 wt.%, the amount of corn is 50-70 wt.%, and the amount of soybean meal is 10-25 wt.%. The method for preparing the citrus pomace fermentation product includes: fermenting a fermentation raw material comprising citrus pomace, auxiliary materials, microbial agents and enzyme preparations at room temperature for 10-20 days, wherein the auxiliary materials include corn and soybean meal, the microbial agents include Bacillus subtilis and Bacillus licheniformis, and the enzyme preparations include xylanase, glucanase, mannanase and cellulase.

2. The feed according to claim 1, wherein, Based on the total amount of the fermentation raw materials, the amount of citrus pomace is 30-50 wt.%, the amount of auxiliary materials is 40-70 wt.%, and the amounts of microbial agents and enzyme preparations are each 0.1-0.3 wt.%.

3. The feed according to claim 1 or 2, wherein, The auxiliary materials also include wheat bran, and based on the total amount of the fermentation raw materials, the amount of corn is 4-10 wt.%, the amount of soybean meal is 5-10 wt.%, and the amount of wheat bran is 35-60 wt.%.

4. The feed according to claim 3, wherein, The bacterial agent contains ≥1×10⁻⁶ Bacillus subtilis. 8 CFU / g, Bacillus licheniformis ≥1×10 8 CFU / g; And / or, the enzyme preparation contains xylanase ≥1000U / g, dextranase ≥200U / g, mannanase ≥500U / g, and cellulase ≥500U / g.

5. The feed according to claim 1, wherein, The feed also includes a compound premix, wherein the compound premix comprises vitamins, amino acids and minerals, and the amount of the compound premix is ​​3-4 wt. based on the total amount of the fattening pig feed.

6. A method for raising fattening pigs, characterized in that, The feeding method includes feeding fattening pigs with the feed described in any one of claims 1-5.

7. The feeding method according to claim 6, wherein, The feeding method further includes adjusting the amount of fermented citrus pomace in the feed at each stage of the fattening pig's growth, wherein each stage of the fattening pig's growth includes a piglet stage, a medium-sized pig stage, and a large pig stage, and as the fattening pig grows, the amount of fermented citrus pomace in the fattening pig feed at each stage tends to increase.

8. The feeding method according to claim 6 or 7, wherein, During the piglet stage, the amount of fermented citrus pomace is 5-20 wt.% based on the total amount of fattening pig feed. During the mid-season pig stage, based on the total amount of fattening pig feed, the amount of fermented citrus pomace is 10-30 wt.%. During the large pig stage, based on the total amount of fattening pig feed, the amount of citrus pomace fermentation product is 15-30 wt.%.

9. The feeding method according to claim 8, wherein, The feeding period for fattening pigs shall not be less than 90 days; And / or, the fattening pigs are Chinese native pigs.

10. A low-cholesterol pig tail, characterized in that, The pig tail comes from fattening pigs raised according to the feeding method described in claim 8 or 9.

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