97 results about "Back fat" patented technology

The invention provides a novel pig feed formula which relates to an animal feed formula, in particular to a pig feed formula. The feed comprises the following ingredients in proportions: 40-75% of corn, 5-28% of soybean meal, 0-6% of peanut meal, 0.05-0.45% of table salt, 0-0.4% of sodium sulfate, 0-0.7% of lysine hydrochloride, 0-1.1% of lysine sulfate, 0-1.2% of powdered 50% choline chloride, 0.05-5% of mineral trace element premix, vitamin premix 50-1000grams/ton, phytase feed additive 0-1000grams/ton, bacillus licheniformis powdered preparation 50-2000grams/ton, and niacin/chromium picolinate feed level/food level/medicine level additive 50-500grams/ton. By adopting the novel pig feed formula, the back fat of the fattened pigs for sale is lower than 1cm, the daily weight gain of the fattened pigs above 60-100kg for sale reaches or exceeds 1000 grams in the late fattening stage, and the consumption-weight gain ratio is lower than 2.7.

The invention provides an SNP (Single Nucleotide Polymorphism) molecular marker related with a back fat thickness trait of a pig and a detection method of the SNP molecular marker. By detecting exon regions of MARK4 (Microtubule Affinity-Regulating Kinase) genes of different pig species, one SNP locus (G-A) is found to exist at 55th basic group (mRNA (Messenger Ribonucleic Acid) total-length 2581th base group) in 3 minute UTR (Untranslated Region) of the MARK4 gene, an allele A is positively correlated with low back fat trait, and an allele G is positively correlated with high back fat trait. The invention provides the method for detecting the SNP molecular marker. Pig genomic DNA (Deoxyribonucleic Acid) to be detected is amplified by using a primer pair with the nucleotide sequence shown in SEQ ID NO.1-2 and is subjected to enzyme digestion by using pstI; if an enzyme-digested product is 251bp, a base group at a mutation is A; if the enzyme-digested product is 218bp, a base group at the mutation is G. According to the method provided by the invention, the back fat thickness of the pig can be predicted early, quickly and effectively at low cost; the SNP molecular marker can be used as a useful molecular marker for genetic improvement of the pig species.

The invention relates to additive composite premix and batch for prepubertal gilts, and belongs to the feed field. The premix of the invention comprises the following main components: compound vitamins, inorganic trace elements, organic trace elements, constant mineral matter, amino acids, phytase, a mold toxin adsorbent, a microecological preparation, plant extracts, and an anti-oxidant. The premix of the invention has a reasonable formula; based on special demand of prepubertal gilts, the adding amounts of vitamins, organic trace elements, and lysine are strengthened; the reserve of nutrients in body is increased; the anti-stress capability is improved; and the health of limbs and hooves is maintained. When prepubertal gilts are fed by the recommended formula, the elimination rate of prepubertal gilts caused by limb and hoof health problems and breast and pudendal dysplasia is greatly decreased from about 60 kg to the third sexual period; the oestrus interval is greatly shortened; the back fat thickness at the P2 point at puberty is more than 16 mm, which completely meets the body condition requirements for first mating; and the invention facilitates the prolongation of the service life of the breed.

The invention belongs to the technical field of feed additives, and in particular relates to a Chinese herbal medicine superfine powder feed additive for producing high-quality pork. The additive is prepared from the following Chinese herbal medicines in parts by weight: 3 parts of astragalus root, 3 parts of hairy asiabell root, 3 parts of hawthorn, 3 parts of medicated leaven, 2 parts of dried orange peel, 2 parts of fennel, 2 parts of wild chrysanthemum, 2 parts of cinnamon, 1 part of pine needle, 1 part of liquorice, 2 parts of fleece-flower root and 3 parts of bighead atractylodes rhizome. All the raw materials are weighed according to the prescription proportion; after being mixed, the raw materials are made into superfine powder of 200 meshes; and the use adding amount is 0.75 percent of the total weight of the feed. In the invention, the reasonable compatible Chinese herbal medicines are prepared into the superfine powder, the advantages of the Chinese herbal medicine prescription and superfine powder are fully exerted to achieve the effect of improving pork quality, the pork has the advantages of reduced acidity, bright color, increased marble textures, reduced water lossrate and drip loss, improved tenderness, thinned muscle fibers, obviously increased saturation degree of back fat, and obviously improved muscle saturated fatty acid content and essential fatty acid content, and considerable economic benefits are achieved.

The invention provides a Chinese medicinal herbal feed additive for improving pork quality and a usage thereof. The Chinese medicinal herbal feed additive is prepared from the following components in percentage by weight: 5-10% of hawthorn, 10% of orange peel, 5-10% of shizandra, 5-10% of medlar, 5-10% of red jujube, 5-10% of ginger, 5-10% of astragalus root, 5-10% of olibanum, 5-10% of clove, 5-10% of fructus ligustri lucidi, 5-10% of white paeony root, 5-10% of tuckahoe, 5-10% of selfheal and 10% of fennel. The adding quality of the additive in the feed accounts for 0.1-0.5%. By feeding three times per day, the meat color can be obviously improved, the drip loss can be decreased within 24 hours after the pig is slaughtered, the crude fat and crude protein contents in the muscle are enhanced, and the feed has multiple efficiencies on enhancing lean meat percentage and eye muscle area, decreasing back-fat thickness, and improving meat quality.

The invention discloses a low fat Chinese sausage with mesona blume gum-rice starch plural gel as a fat substitute and a preparation method thereof. The low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute is prepared from main materials and auxiliary materials, wherein the main materials comprise lean pork ham and pork back fat, and the auxiliary materials comprise salt, glucose, sodium tripolyphosphate, NaNO2, sodium isoascorbate, Chinese spices, monosodium glutamate, the mesona blume gum-rice starch plural gel and the like. According to the low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute, disclosed by the invention, with the mesona blume gum-rice starch plural gel substituting for partial fat, the flavor, taste and appearance of an end product are not affected, and the fat content in the sausage can be greatly reduced, thereby meeting the requirements of people for health and nutrition.

The invention discloses a feed capable of reducing Yanan pig back-fat thickness and improving Yanan pig lean meat deposition rate. The feed comprises following components in percentage by weight: 55 to 75% of starch type feed, 15 to 20% of protein feed, 1 to 3% of grease, 8 to 15% of fiber feed, 1 to 5% of composite mineral elements and 0.3 to 0.6% of vitamin composite. Through years of practice, researches on nutrition requirement of Yanan pigs, nutrition and meat quality, and exploitation and utilization of novel feed resources, the components and ratio of the Yanan pig feed are scientifically adjusted, so that the utilization rate of the feed is increased, the immunity ability and the health conditions of the Yanan pigs are improved, the back-fat thickness of the Yanna pigs is reduced, and the protein deposition rate and lean meat ratio of the Yanan pigs are increased. Thus the Yanan pork has the advantages of tenderness, redness, and fresh and delicious taste, and the economic efficiency of the breeders is prominently increased.

The invention belongs to the field of technical food researches, and discloses a processing method for goose liver paste. The processing method comprises the following steps of (1) pretreating goose livers; (2) pretreating pig back fat; (3) performing mixed pulping; (4) performing canning and stewing. Variance analysis on sensory taste and texture property data indicates that the quality of the goose liver paste is highest when the mass ratio of goose liver millets to back fat millets is 2 to 1, the stewing temperature is 85 DEG C, and the time is 3.5 hours. By virtue of control on the adding amount of the pig back fat and the stewing condition, the defects on the texture property can be effectively overcome, and the flavor can be improved; the loss of nutritional components and the flavor can be reduced; normalization, scientization and standardization of goose liver paste are facilitated.

The invention relates to a preparation method of low-temperature beef-containing smoked and cooked sausage. The low-temperature beef-containing smoked and cooked sausage is prepared from a main material and an auxiliary material, wherein the main material is prepared from lean beef and pig back fat, and the auxiliary material is prepared from soybean isolate protein, starch, carrageenan, table salt, composite phosphate, sodium nitrite, sodium erythorbate and the like according to the mass percent of the main material; the preparation method comprises the following steps: carrying out bacteria-reducing treatment on the main material, pretreating the main material, carrying out tenderization by using enzyme, pickling lean meat and fat meat, preparing feed liquid, mincing the meat, chopping, mixing the materials, filling, rinsing, baking, cooking, smoking, carrying out vacuum packaging and then carrying out secondary sterilization. The preparation method of the low-temperature beef-containing smoked and cooked sausage has the advantages that the bacteria-reducing treatment is carried out, so that the product is enabled to have a shelf life of 14 days or more even if adopting the lower pasteurization temperature; a right amount of papain and a right amount of soybean protein are added into the sausage, so that the flavor of the product is improved due to increment of contents of amino acid and peptide, and the elasticity and slicing property of the product are enhanced.

The invention discloses a method for identifying the pig back fat thickness and a special primer pair thereof. The invention discloses a primer pair for amplifying a DNA fragment with g.13739C>T polymorphic site, wherein the g.13739C>T polymorphic site is the 13739th site from the 5' end of a sequence with GenBankAccession Number NC_010449.4; and the GenBankAccession Number is the update time (September 29, 2013) of the sequence NC_010449.4. By adopting the method disclosed by the invention to breed pigs, the candidate pigs can be screened early, so that the breeding cost is reduced, and the back fat thickness of the pigs in actual production can be effectively reduced or increased. The method disclosed by the invention is simple to operate, requires low cost, has high accuracy, can realize automatic direct detection, and plays a great role in pig breeding.

The invention discloses a growing-finishing pig low-protein daily feed capable of improving meat quality, which consists of corn, soybean meal, wheat middling, germ meal, a variety of amino acids, betaine hydrochloride, montmorillonite and basal premix. The invention also discloses a feeding method of the growing-finishing pig low-protein daily feed. Since the invention adds the amino acids and the betaine hydrochloride into the growing-finishing pig low-protein daily feed, while the growth performance of growing-finishing pigs is kept or enhanced, the nitrogen intake of pigs is decreased, the absorption and utilization rates of nitrogen in the pig body are increased, consequently, the content of nitrogen in pig feces is decreased in the end, the environment of a pig farm is improved, moreover, the carcass quality is improved, the eye muscle area is enlarged, and the thickness of back fat is decreased.

The invention discloses a polymorphic molecular marker for a SINE transposon inside a GHR gene related to pig back fat thickness, a detection method and application. The nucleotide sequence of the molecular marker is shown in SEQ ID NO:1, the molecular marker comes from a GHR gene, an insertion polymorphic locus of a reverse SINE transposon exists on each of 200-493 loci of the sequence, the lociare shown as three gene types of SINE+/+, SINE+/- or SINE-/-, the body back fat thickness of the homozygous insertion gene type (SINE+/+) is remarkably smaller than that of the body of the homozygousnon-insertion gene type (SINE-/-). The polymorphic molecular marker for the SINE transposon inside the GHR gene can be used for early selection of family breeding, and the molecular basis can be supplied in apolegamy. The powerful auxiliary effect is supplied to breeding of the back fat character, the breeding process is accelerated, and the breeding cost is lowered. The polymorphic molecular marker for a SINE transposon inside the GHR gene supplies a novel method for screening the pig back fat thickness.

The invention relates to the field of biological engineering, in particular to a method for predicating sheep back fat trait by using single nucleotide polymorphism. The method comprises the following steps of: performing PCR amplification on total DNA of the sheep by using primers in SEQ ID No: 2 and SEQ ID No: 3; and detecting the single nucleotide polymorphism by using PCR amplified products, and determining whether the 162nd position basic group at the 5' end of SEQ ID No: 1 in a sequence list is G or T, wherein the back fat thickness of the GT gene type is obviously thicker than that of the GG gene type. The detected polymorphic loci provide new materials for molecular breeding and provide scientific evidence for marker-assisted selection of the sheep back fat thickness.

The invention discloses a functional poultry sausage having a unique flavor, and a preparation method thereof. The method is characterized in that the method comprises the following steps: preparing a red date paste; preparing a Haematococcus pluvialis powder enzymatic hydrolysis product; adding salt and composite phosphate to poultry, and carrying out vacuum rolling; adding the Haematococcus pluvialis powder enzymatic hydrolysis product, the red date paste, a composite flavor enhancer, white wine, diced back fat pork, beta-cyclodextrine, white pepper powder, black pepper powder, welsh onion powder, Laurus nobilis powder and Holland celery powder; mixing; loading; air-drying; and carrying out vacuum packaging to obtain the functional poultry sausage having a red date flavor, having the oxidation resistance and immunity adjustment functions and containing polypeptide and astaxanthin active factors. The functional poultry sausage has the advantages of unique flavor, abundant nutrition, oxidation resistance and immunity adjustment functions, and richness in active substances comprising astaxanthin, polypeptides and flavonoids.

The invention discloses a fattening pig feed without bean pulp and calcium hydrophosphate, which is prepared through the following components in percentage by weight: 67.4% of corn, 30.00% of corn DDDGS, 1.22% of mountain flour, 0.30% of salt, 0.33% of lysine with effective content of more than 98%, 0.02% of tryptophan with effective content of more than 98%, 0.07% of threonine with effective content of more than 98%, 0.1% of choline chloride with effective content of more than 50%, 0.2% of trace element premix, 0.02% of vitamin premix, 0.04% of vitamin E and 0.3% of sodium selenite. Side effects of low growing speed of pigs, quality reduction of pork and short storage period caused by highly-added corn DDDGS are eliminated and the content of unsaturated fatty acid in intramuscular fat, back fat, abdominal fat and liver fat can be increased, the oxidation resistance of muscular tissues can be improved and the storage time of pork can be prolonged to 3-5 days.

The invention discloses a fruity fermented goose sausage with a dampness clearing function. The fruity fermented goose sausage is prepared from, by weight, 950-1000 parts of goose, 180-200 parts of pig back fat, 1-1.2 parts of hibiscus manihot flower, 0.9-1.1 parts of basil, 1-1.2 parts of lotus leaf base, 1.2-1.3 parts of schizonepeta, 0.8-1.1 parts of basil seeds, 20-24 parts of oranges, 25-28 parts of pears, 20-22 parts of watermelon, 25-28 parts of bitter gourd, 25-28 parts of greenish lily seeds, 9-10 parts of glucose, 18-20 parts of aginomoto, 1-2 parts of white pepper powder, 18-20 parts of salt, 0.9-1 part of sea-buckthorn polyphenol, 0.9-1 part of chitosan, an appropriate amount of lactobacillus fermenti and an appropriate amount of micrococcus varians. As the various fruit elements are added, the sausage has a sweet and fragrant smell when eaten and is more tasty and refreshing; in addition, the various Chinese herbs are added in the processing process, and therefore the sausage has the effects of clearing away heat, clearing away dampness, stopping bleeding, preventing miscarriage, tonifying middle-jiao and qi, tonifying the spleen, nourishing the stomach and purifying the intestinal tracts.

The invention relates to a method for grading skinned pig half carcass, in particular to a method for grading skinned pig half carcass in three-way cross pigs. The method for grading pig carcass with good grading effect is not available at present. The method comprises the following procedures: selecting and preparing carcass, and the invention is characterized in that the method further comprises the following procedures: weighing carcass and fat, measuring flesh, measuring tail fat and grading carcass, wherein, in the procedure of selecting and preparing carcass, the weight grade index table is inquired by the weight value to acquire the weight grade, the back fat thickness grade index table is inquired by the back fat thickness value to acquire the back fat thickness grade, and the weight and fat thickness matrix table is inquired by the weight grade and the back fat thickness grade to acquire the weight-fat thickness value; in the procedure of measuring flesh, the flesh plumpness index table is inquired by the plumpness to acquire the flesh plumpness value; and in the procedure of measuring tail fat, the tail fat plumpness index table is inquired by the tail fat plumpness to acquire the tail fat plumpness value. The invention has the advantages of convenient gradation, simple procedures, low gradation cost, good effect, high accuracy and broad market outlook.

The invention discloses an evaluating method of sow comprehensive fertility and application thereof to pig breeding. The method includes the steps of introducing new maternal line indexes to evaluatesow fertility, wherein the new maternal line indexes include weights of the corrected day age of sows reaching the weight of 100 kg being 30%, the corrected back fat thickness of the sows reaching theweight of 100 kg being 30%, the total farrowing number being 30% and the piglet birth weight uniformity being 10%; weeding out all the sows with the new maternal line indexes lower than 100 for the backup sows, weeding out the sows with low comprehensive fertility according to the number of nipples and appearance standard, and evaluating the comprehensive fertility of the sows according to the total farrowing number, the milkability and the new maternal line indexes for the multiparous sows. By means of the method, the sows with the poor fertility and milkability can be weeded out in time, the high-level fertility and milkability of the core herd of sows are kept, the genetic progress and phenotypic progress of herds are accelerated, and the production level and earnings level of a breeding farm and a radiation propagation sow farm are improved.

The present invention relates to the cloning and preparing process of the pig gene P3ME3 associated with thickness of back fat. Its cDNA and DNA sequences are cloned. The base mutation at three sites are detected, One of them is associated with the thickness of back fat. A process for preparing said gene and the primer sequence for detecting the base mutation at three sites are also disclosed.

The present invention discloses a gene diagnosis kit for identifying the back-fat thickness of a living pig. The method for identifying the back-fat thickness of a living pig by using the gene diagnosis kit is the following method (1) or (2) or (3) or (4): (1) detecting whether the 460 site deoxyribonucleotide of the MEG3 gene of an individual pig is T or A or T and A; (2) detecting whether the 1137 site deoxyribonucleotide of the second exon of the MEG3 gene of an individual pig is A or G or A and G; (3) detecting whether the 1158 site deoxyribonucleotide of the second exon of the MEG3 gene of an individual pig is A or G or A and G; and (4) detecting whether the 51 site deoxyribonucleotide of the first intron of the MEG3 gene of an individual pig is T or C or T and C. According to the present invention, experimental results prove that the determination result of the method of the present invention is consistent with the actual determination result so as to provide important significance for the selection of excellent pig breeders.