22 results about "Back fat" patented technology

The invention belongs to the technical field of agricultural animal husbandry application, and particularly relates to a feed additive for reducing backfat thickness of fattening Min pigs, a preparation method and application. The feed additive for reducing the backfat thickness of the fattening Min pigs comprises the following components in percentage by weight: 0.25 to 1.0 percent of hyodeoxycholic acid, 21.0 to 31.7 percent of citric acid, 0.7 to 3.2 percent of neutral phytase, 0.1 to 1.4 percent of astragalus membranaceus, 0.3 to 1.4 percent of saccharin sodium salt, 1.0 to 8.2 percent of rice hull powder and 54.0 to 64.7 percent of zeolite powder. The preparation method of the feed additive for reducing the backfat thickness of the fattening Min pigs comprises the following steps: crushing hyodeoxycholic acid, citric acid, neutral phytase, astragalus membranaceus, saccharin sodium salt, rice hull powder and zeolite powder into 80-mesh particles; the preparation method comprises the following steps: weighing the raw material components according to the ratio, stirring in a stainless steel mixer with the mixing uniformity of less than or equal to 5% for 5-10 minutes, and quantitatively packaging to obtain the finished product. The additive in the feed from the late stage of Min pig fattening to slaughtering can effectively reduce the backfat thickness of sows during slaughtering, improve the expression level of related genes of muscle fibers, and further improve the meat quality of Min pigs.

The invention belongs to the technical field of food, and particularly relates to a making process of a low-salt nitrate-free shallow fermented sausage. The production process of the low-salt nitrate-free shallow fermented sausage comprises the following steps: (1) pretreatment of raw materials and auxiliary materials: raw material meat comprises fresh pig hind leg meat and pig back fat meat, the pig hind leg meat is shredded, the fat meat is cut into diced meat, and the diced meat is uniformly mixed for later use; the special auxiliary material for the shallow fermented sausage comprises the following raw materials: thick broad-bean sauce, fermented soya beans, fermented glutinous rice and fermented bean curd. (2) sausage filling: uniformly mixing the raw material meat and special auxiliary materials for shallow fermented sausages to obtain pickled stuffing; filling the pickled stuffing into casings to obtain the sausages of which the surfaces are dried by air; (3) performing fermentation: performing air-drying fermentation on the sausages of which the water vapor on the surfaces is air-dried; and then performing vacuum packaging, and performing maturing and storage to obtain the low-salt nitrate-free shallow fermented sausage. The sausage prepared by the method can balance the water activity, the pH value and TBA, and the quality of the product can be ensured while the flavor is ensured.

The invention discloses an SNP (Single Nucleotide Polymorphism) molecular marker related to the back fat thickness character of a large white pig and application of the SNP molecular marker. The invention belongs to the technical field of pig molecular markers, and particularly discloses an SNP (Single Nucleotide Polymorphism) molecular marker related to a pig backfat thickness character. DNA (deoxyribonucleic acid) samples of 5253 large white pigs are collected, a pig 80K SNP (single nucleotide polymorphism) high-density functional site chip is used for genetic typing, a molecular marker related to the back fat thickness character of the pigs is obtained by means of whole genome association analysis and screening, the registration number of the marker in an Ensepbl database is rs332090971, a polymorphic site is located at the 7932236th site of a chromosome 11, an A / C allele mutation exists, and the molecular marker is a molecular marker related to the back fat thickness character of the pigs. When the polymorphic site is C, the pig has a thinner back fat thickness character.

The invention provides a feed additive and compound feed for improving intramuscular fat of pork, and belongs to the technical field of animal feed. The additive consists of the following components in parts by mass: 30-40 parts of codonopsis pilosula, 20-25 parts of rhizoma atractylodis, 12-16 parts of folium eriobotryae, 10-15 parts of bighead atractylodes rhizome, 10-15 parts of poria cocos, 8-12 parts of hawthorn, 18-22 parts of pomegranate rind and 5-10 parts of liquorice. The feed additive disclosed by the invention can effectively solve the problem that the meat quality and flavor of modern commercial pigs are reduced due to high lean meat percentage breeding through the synergistic effects of tonifying spleen, promoting appetite, promoting nutrient absorption and regulating metabolism. When the feed additive is applied to live pig feeding, the average daily gain and the meat-feed ratio of pigs can be remarkably increased on the premise that the thickness of back fat is not increased, meanwhile, the carcass lean meat percentage, the marbling score and the intramuscular fat content are increased, and the yield and the edible flavor of pork are comprehensively improved.

The invention discloses sliced luncheon meat obtained through synergistic step-by-step fermentation of saccharomyces cerevisiae and lactobacillus plantarum and a preparation method of the sliced luncheon meat. The raw materials of the luncheon meat comprise pig hind leg meat, pig back fat, soybean protein isolate, konjac glucomannan, salt, sugar, monascus red, composite phosphate, sodium nitrite, spice powder and ice water. The preparation method comprises the following steps: taking raw material meat, unfreezing, trimming, mincing, stirring, pickling, fermenting with saccharomyces cerevisiae, vacuum chopping, vacuum rolling, fermenting with lactobacillus plantarum, filling, sterilizing, slicing, packaging and performing secondary sterilization. The saccharomyces cerevisiae CMRC 1S (CGMCC No. 30797) and the lactobacillus plantarum CMRC 1L (CGMCC No. 32440) with the preservation number are adopted for step-by-step fermentation, and the two strains have a synergistic effect through process regulation and control, so that the flavor level of the product is effectively enriched, a unique flavor integrating mellow fragrance, ester fragrance and soft sour is formed, and meanwhile, the texture, slicing property and microbial safety of the product are improved.

The invention belongs to the technical field of pig molecular markers, and particularly discloses an SNP (Single Nucleotide Polymorphism) molecular marker related to a pig backfat thickness character. DNA (deoxyribonucleic acid) samples of 5253 large white pigs are collected, a pig 80K SNP (single nucleotide polymorphism) high-density functional site chip is used for genetic typing, a molecular marker related to the back fat thickness character of the pigs is obtained through whole-genome association analysis and screening, the login number of the SNP molecular marker in an Ensepmbl database is rs701714758, a polymorphic site is located at the 97575068th site of a No.7 chromosome, an A / G allele mutation exists, and the SNP molecular marker is a molecular marker related to the back fat thickness character of the pigs. And when nucleotide mutates into G, the pig has a thinner back fat thickness character.

The application discloses a kind of growing and fattening pig compound feed and its preparation method and application.The compound feed includes sesame stem leaf and basic daily ration, and the sesame stem leaf accounts for 2%~40% of the mass of compound feed.The application also discloses the preparation method of the compound feed, the application of sesame stem leaf in the preparation of the compound feed and the method for feeding growing and fattening pig.The compound feed of the application has no significant influence on the growth performance of growing and fattening pig after adding sesame stem leaf, has no safety hidden trouble to the growth process and edible part of pig, can improve pork color brightness, reduce back fat thickness, improve lean meat rate, improve pork tenderness, significantly reduce serum alanine aminotransferase, total bile acid and creatinine levels, improve liver and kidney function, and has no histopathology influence on main organs, with high safety.The application widens the feed application field of sesame as high-protein plant resources, and can be used to replace part of soybean meal, to alleviate the problem of high dependence on external feed raw materials.

The present application relates to the field of determination or detection method containing nucleic acid, disclose a kind of SNP marker related to pig back fat thickness and its detection method and application, the SNP marker is located at the 134736770th nucleotide of the positive strand of the 7th chromosome of 10.2 version pig reference genome, it is T or C.In the present application, it is found that the SNP marker at the 134736770th site of the positive strand of pig 7th chromosome is significantly related to back fat thickness, the back fat thickness of CC genotype pig is significantly lower than that of other two genotypes, and in the remaining two genotypes, the back fat thickness of TC genotype pig is significantly lower than that of TT genotype.The nucleotide site detection method is simple and fast, and can be used as a molecular genetic marker for pig back fat thickness, for marker-assisted selection, to speed up the genetic breeding work of high lean rate pig.

The application belongs to the technical field of food processing, and particularly relates to a fat-reducing emulsified intestine containing natural plant extract okra powder and a preparation method thereof. The fat-reducing emulsified intestine contains 0.25-1% of the okra powder in terms of the total mass of raw materials; the raw materials of the fat-reducing emulsified intestine include 53% of pig hind leg meat, 1% of salt, 0.4% of composite phosphate, 22.8% of pig back fat and 22.8% of ice water in terms of mass fraction. Experimental results show that the cooking loss of the fat-reducing emulsified intestine with the added okra powder is significantly reduced, the ability of bound water is enhanced, the hardness of the emulsified intestine is improved, fat oxidation and protein oxidation can be effectively reduced, and the total number of colonies is lower.

The invention belongs to the technical field of pig molecular markers, and particularly discloses an SNP (Single Nucleotide Polymorphism) molecular marker related to a large white pig backfat thickness character. DNA samples of 5 and 253 large white pigs are collected, a pig 80K SNP high-density functional site chip is used for genetic typing, a molecular marker related to the pig backfat thickness character is obtained through whole genome association analysis and screening, the SNP molecular marker is located at the 160773437 site of a first chromosome with the Ensepbl login number being rs81219178, the polymorphic site is located at the 160773437 site of the first chromosome, a G / A allele mutation exists, and the SNP molecular marker is located at the 160773437 site of the second chromosome. When the nucleotide is mutated into A, the large white pig has a thinner back fat thickness character.

The present application relates to the fields of molecular biology technology and livestock breeding technology, and particularly to a large white pig low back fat selection method based on SNP marker rs340365542, the SNP molecular marker is located at the 10107037th nucleotide of the 3rd chromosome of pig genome version Ensembl Sscrofa11.1, and the polymorphism is T or G; application of the SNP molecular marker rs340365542 related to pig back fat thickness in the large white pig low back fat selection method, and particularly includes application in identifying or screening low back fat pig breeds and application in genetic improvement of pig breeds for reducing pig back fat thickness; the present application adopts a specific strain-large white pig core group, a specific low-depth sequencing strategy, a customized quality control process and a population structure control model to perform whole genome correlation analysis on the back fat thickness trait, and carries out targeted technical optimization for screening out sites with dominant and universal characteristics in large white pigs.

This invention provides a method and system for improving the quality of Jinhua pork based on data mining, belonging to the field of smart farming technology. The method includes: acquiring a raw dataset; performing data fusion based on the raw dataset, constructing an entity-relationship network topology to obtain a multimodal association graph; extracting potential influence paths from the multimodal association graph to obtain a set of influence paths; modeling interaction effects based on the set of influence paths to obtain a dynamic action model; tracing the source of meat quality defects based on the dynamic action model to obtain a set of defect driving factors; and generating optimization strategies based on the set of defect driving factors to obtain a meat quality improvement decision scheme. This invention integrates multi-source data from the entire lifecycle of Jinhua pigs to construct a multi-factor relationship network, accurately extracts key transmission paths and dynamic interaction models affecting meat quality formation, and systematically quantifies the nonlinear antagonistic relationship between the tendency for back fat deposition and intramuscular fat accumulation under the unique physiological mechanisms of Jinhua pigs.

The utility model relates to a method for producing golden apple snail (Pomacea canaliculata) sausage with controlled fat and sodium content. The method comprises selecting mature golden apple snails, depurating the snails in potable water for about 12 to 24 hours, washing, boiling at about 90°C to 100°C for about 5 minutes, deshelling, removing the gut and other non-edible parts, repeatedly washing the dressed meat, soaking the dressed meat in a lemon juice and potassium alum deodorizing solution for about 10 to 20 minutes, rinsing and draining, grinding to about 3 mm to 4 mm particle size, and mixing with pork back fat, water, vinegar, cornstarch, quick-cooking oats, minced garlic, ground pepper, and salt. The pork back fat is limited to not more than 5% by weight, and the salt is limited to about 0.15% to 0.32% by weight of the sausage mixture. In a preferred embodiment, the sausage produced by the method has about 3 g total fat and about 70 mg sodium per 55 g serving. The mixture is stuffed into edible collagen casings, portioned into sausage links, vacuum-sealed in food-grade packaging, and frozen at about -18°C or lower. The utility model is limited to the production method.

The application relates to the field of food processing technology, in particular to application of SPI-BC emulsion gel in completely replacing animal fat in food processing. The emulsified sausage prepared by adopting the application and completely replacing pig back fat with the SPI-BC emulsion gel is excellent in product texture quality, nutritional value and sensory quality and the like, so that 100% replacement of animal fat becomes possible, and the application solves the existing industry problems and lays a foundation for research and development of low-fat food.

To provide a mixed feed capable of improving backfat thickness in pork pigs to a commercially valuable level, while preserving their high weight gain efficiency.SOLUTION: A mixed feed for pork pigs contains, in its total weight, 11.5 wt.% or less of crude protein, 3.0 wt.% or less of crude fat, 79.0 wt.% or more of total digestible nutrients, 2,650 kcal or more of net energy per kg of feed, and 0.60-0.90 wt.% of lysine.SELECTED DRAWING: None

The invention discloses an animal fat deposition regulation and control method based on an enterococcus faecium exosome and a preparation method of the animal fat deposition regulation and control method based on the enterococcus faecium exosome. According to the method, serine and glycine (with the concentration of 2-16 g / L) are additionally added into an enterococcus faecium culture medium to regulate the metabolic state of thalli, so that the exosome with specific biological activity is obtained. The exosome can be extracted by collecting enterococcus faecium culture supernatant and carrying out centrifugation, ultrafiltration and other steps. The obtained exosome can reduce fat deposition in an animal body, especially has a remarkable effect on reducing fat on the back of a fattening pig, and meanwhile, the exosome can serve as an effective component to be applied to products for preventing and treating animal obesity. The method has the advantages of simplicity in preparation, high safety and wide application prospect.

The invention discloses a pig backfat thickness intelligent measurement method based on artificial intelligence deep learning, and relates to the technical field of application of computer vision and artificial intelligence in agricultural breeding, and the method comprises the following steps: S1, collecting an original image of a pig back area; s2, inputting the original image into an image quality evaluation module; according to the pig backfat thickness intelligent measurement method based on artificial intelligence deep learning, a closed-loop processing mechanism of image quality perception and multi-round iteration verification is introduced, the applicability and accuracy of pig backfat thickness measurement in a real complex scene are effectively improved, the system can automatically recognize and adapt to different types of image degradation problems, and the system is high in practicability and high in practicability. Through targeted image enhancement and a multi-stage measurement process, the excessive dependence of a single model on ideal image quality is overcome, so that the stable measurement performance can still be kept under the conditions of insufficient illumination, noise or motion blur and the like.

The invention relates to an SNP (Single Nucleotide Polymorphism) molecular marker influencing the backfat thickness character of a large white pig and application of the SNP molecular marker, and belongs to the technical field of pig character genetic improvement, and the SNP molecular marker is located at a basic group of a 66584554 site of a fifth chromosome of a pig genome Sus scrofa 11.1 version. The SNP site related to the backfat thickness character of the large white pig, provided by the invention, is detected and can be used for breeding pig early-stage selection and remaining, that is, specific genotype individuals under the site are selected for breeding remaining in actual breeding work, so that the accuracy and breeding efficiency of large white pig meat character selection are improved, and the breeding efficiency is improved. Meanwhile, the gene frequency related to excellent characters in the population can be improved, and the backfat thickness character of the population is improved in a targeted manner, so that the production performance and the economic benefit of the whole population are improved.

The invention relates to the technical field of animal breeding, in particular to a molecular marker and application thereof in identification of pig backfat thickness character. The molecular marker comprises nucleic acid with a nucleotide sequence as shown in SEQ ID NO.1 or SEQ ID NO.2, the ninth site of the molecular marker has polymorphism, and the polymorphism is A or G. The application comprises the steps that the polymorphism of the molecular marker is detected for a to-be-detected pig sample, the backfat thickness of the to-be-detected pig is judged according to the genotype detection result, and the pig with the genotype AA has the lower backfat thickness compared with the pig with the genotype AG or GG. The molecular marker related to the pig backfat thickness character is obtained through research and screening. The pig backfat thickness character can be predicted and detected by detecting the genotype of a pig on the molecular marker, so that the molecular marker can be applied to breeding of a pig variety with the low backfat thickness character, and the molecular marker has important application value.

The application provides application of a fermenting agent and / or a total mixed fermented daily ration prepared by the fermenting agent in improving growth performance, slaughter performance and / or meat quality of sheep, and belongs to the technical field of feedstuff.The total mixed fermented daily ration prepared by the fermenting agent can effectively improve the growth performance, slaughter performance and meat quality of sheep.The results of examples show that the total mixed fermented daily ration prepared by the fermenting agent can be used for feeding fattening sheep, can significantly improve the tenderness of meat, reduce the shear force of meat, reduce the fiber diameter of longissimus dorsi muscle, reduce the cross-sectional area of longissimus dorsi muscle fiber and improve the fiber density of longissimus dorsi muscle;can significantly reduce the feed conversion ratio, improve the average daily weight gain;can significantly increase the carcass weight, slaughter rate and reduce the back fat thickness.In conclusion, the fermenting agent and the total mixed fermented daily ration prepared by the fermenting agent provided by the application provide a technical scheme for realizing cost reduction in production and cost reduction and benefit increase in the industry of sheep and other ruminants, and are suitable for large-scale popularization and application.

The application discloses a method for assisting in detecting pig back fat thickness and a special primer pair thereof, relates to the technical field of biology, and is a primer pair for amplifying a DNA segment containing a SSC10g.20549610 G>A polymorphic site; the SSC10g.20549610 G>A polymorphic site is a G>A mutation at the 20549610th nucleotide site from the 5' end on the 10th chromosome of an international pig genome 11.1 version (Sscrofa 11.1 Primary Assembly) reference sequence. The method for assisting in detecting pig back fat thickness and the special primer pair thereof use a sequencing method to detect bases at the SSC10g.20549610 G>A polymorphic site, identify the genotype of a pig individual, select the back fat thickness trait of the pig, can reduce the average back fat thickness of the pig by about 3.37 mm, and obtain a pig with better production performance; the method provided by the application can be used for early screening of selected pigs, and effectively solves the problem of long time for selecting excellent breeding pigs in actual production.

The invention discloses a preparation method of low-sodium emulsified minced pork based on pH shift modified defatted peanut powder, which comprises the following steps: modifying the defatted peanut powder, adjusting the pH value back to 7 to obtain a modified defatted peanut powder dispersion liquid, dissolving sodium chloride, D-sodium erythorbate and sodium nitrite in the modified defatted peanut powder dispersion liquid, uniformly stirring, adding the modified defatted peanut powder dispersion liquid, and uniformly stirring to obtain the low-sodium emulsified minced pork based on pH shift modified defatted peanut powder. Uniformly stirring and cooling to obtain a mixed solution; putting the crushed tenderloin, the crushed pig backfat and the mixed solution into a chopper mixer for chopping to obtain minced pork; removing bubbles and then heating; and cooling to obtain the low-sodium emulsified minced pork. The use amount of sodium chloride in the minced pork processing process is reduced through the degreased peanut powder which is used as an ingredient in the preparation process of the minced pork by pH shift treatment, and the quality of the minced pork is reduced without reducing the sodium without reducing the emulsion. The pH migration treatment is relatively simple, complex equipment and high cost are not needed, the method has the advantage of cost effectiveness, and the cost can be reduced while the product quality is ensured.