AU2020103991A4 - A Feed Production Method for Improving Meat Quality of Pork - Google Patents
A Feed Production Method for Improving Meat Quality of Pork Download PDFInfo
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- AU2020103991A4 AU2020103991A4 AU2020103991A AU2020103991A AU2020103991A4 AU 2020103991 A4 AU2020103991 A4 AU 2020103991A4 AU 2020103991 A AU2020103991 A AU 2020103991A AU 2020103991 A AU2020103991 A AU 2020103991A AU 2020103991 A4 AU2020103991 A4 AU 2020103991A4
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- starch
- vitamin
- meat quality
- pork
- feed
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- 210000003405 ileum Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 230000006362 insulin response pathway Effects 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000004712 monophosphates Chemical class 0.000 description 1
- 208000015004 muscle tenderness Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- WPPDXAHGCGPUPK-UHFFFAOYSA-N red 2 Chemical compound C1=CC=CC=C1C(C1=CC=CC=C11)=C(C=2C=3C4=CC=C5C6=CC=C7C8=C(C=9C=CC=CC=9)C9=CC=CC=C9C(C=9C=CC=CC=9)=C8C8=CC=C(C6=C87)C(C=35)=CC=2)C4=C1C1=CC=CC=C1 WPPDXAHGCGPUPK-UHFFFAOYSA-N 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
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- 239000004474 valine Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Birds (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Physiology (AREA)
- Fodder In General (AREA)
Abstract
The invention belongs to the technical field of livestock breeding, in
particular to. The invention provides a starch, protein raw material,
soybean oil, crude fiber, amino acid, calcium salt, choline chloride, salt
and premixed material for improving pork meat quality. The starch
includes pea starch, and also includes one or more of corn starch and
cassava starch. The invention is used to improve the meat quality of pork.
Compared with the prior art containing only low amylose starch, feeding
pea starch containing high amylose can significantly increase the growth
performance of fattening pigs, improve the slaughtering performance and
meat quality of fattening pigs.
Description
A Feed Production Method for Improving Meat Quality of Pork
Technical areas
The invention belongs to the technical field of livestock and poultry
breeding, in particular to a feed preparation method which can improve
the meat quality of pork.
Background technology
With the continuous improvement of people's living standards,
consumers have higher and higher requirements on food. They not only
require pork products to be safe and drug-free, but also put forward
higher requirements on meat quality and health standards. The evaluation
of pork quality mainly involves the sensory and physical and chemical
indexes of meat products, including marbling, tenderness, flesh color,
water loss, muscle fiber type, muscle fat content and flavor substance
(such as fatty acid, inosinic acid and flavor amino acid). There are many
factors affecting pork quality, including heredity, nutrition and feeding
management, among which feed nutrition is one of the most direct factors
affecting meat quality. Therefore, it is one of the hot spots in the research
of nutrition to improve the quality of meat by adopting the regulation
measures of feed nutrition.
Starch as the main grain feed, the source of carbohydrate, is an
essential part of animal growth energy substances, in nature, there are two
main types of starch form: branched chain starch and amylose and
amylopectin of them are quickly digest starch, in the gut zhongyi is
rapidly hydrolyzed to glucose and be absorbed, belongs to slow digestion
of starch and amylose, animal body enzyme for its degradation in the
small intestine slowly. Different types of starch feed contain different
proportion of amylose and amylose, so that their digestion and absorption
rate in the animal body is different, so as to regulate the glucose release
rate and insulin response after eating, thus affecting the energy storage
and metabolism of the animal muscle, and finally affecting the quality of
meat.
Content of the invention
In view of the above problems, the purpose of the invention is to
provide that, compared with cassava starch containing low straight chain,
feeding pea starch containing high straight chain can significantly
increase the growth performance of fattening pigs and improve the
slaughtering performance and meat quality of fattening pigs.
The technical contents of the invention are as follows:
The present invention provides starch, protein raw material, soybean oil, crude fiber, amino acid, calcium salt, choline chloride, salt and premix, and the starch includes pea starch;
The starch also includes one or more cassava starch of corn starch;
It can also include potato starch, potato starch including raw potato
starch, which contains high amylose starch, which can improve pork meat
quality and growth performance;
The protein raw material comprises soybean meal and corn protein
powder;
The coarse fiber comprises wheat bran;
The amino acids include L- lysine salt, DL- methionine and L
threonine;
The calcium salt comprises calcium hydrogen phosphate and stone
powder, wherein calcium hydrogen phosphate is also used to supplement
phosphorus elements;
The ingredients of the premix include vitamin A, vitamin D3,
vitamin E, vitamin K3, vitamin B1, vitamin B2, vitamin B6, vitamin B12,
nicotinic acid, vitamin C, calcium pantothenate, folic acid, biotin, choline
chloride, Fe, Cu, I, Se, Zn, Mg, Mn and Co element.
The invention also provides an application in improving pork meat quality, increasing intramuscular fatty acid, inosine acid, marble grain score, reducing drip loss and shear force, etc. It is also reflected in improving the composition of flavor amino acids and functional fatty acids in the longest muscle of pig back.
The beneficial effects of the invention are as follows:
The invention is used for improving pork meat quality. Compared
with the prior art containing only low amylose starch, feeding pea starch
containing high amylose can significantly increase the growth
performance of fattening pigs, improve the slaughter performance and
meat quality of fattening pigs; feeding pea starch containing high straight
chain can increase the eye muscle area of the longest muscle of fattening
pigs, the pH value of 45 min muscle after slaughter and the marble grain
score, and reduce the backfat thickness, drip loss and shear strength of
fattening pigs;
The invention can be used to increase the concentration of flavor
substances in the longest muscle of pig back, such as muscle fat, inosine,
aspartic acid, glycine, alanine and total fresh amino acid, and can also
increase the concentration of functional fatty acids in the longest muscle
of pig back, thus significantly improving the quality of pork.
Specific implementation modalities
The following is a further detailed description of the invention
through specific implementation cases. It should be understood that these
embodiments are used only to explain the invention and not to limit the
scope of protection of the invention. After reading the invention, Various
equivalent forms of modification of the invention are limited by the claim
attached to the application.
Without special instructions, all raw materials and reagents of the
invention are raw materials and reagents of the conventional market.
Examples
Three kinds of pea starch, cassava starch and corn starch were
prepared according to the composition table in Table 1. Among them,
amylose and amylopectin of pea starch, cassava starch and corn starch
were 0.44,0.11 and 0.25 respectively.
Table 1 Composition
(%)ingredients Food
Pea starch Cassava Corn starch starch group
Pea starch 59.00
Cassava starch 59.00
Corn starch 59.00
Corn Protein Powder 3.41 3.41 3.41
Wheat bran 3.35 3.35 3.35
Soybean Oil 3.24 3.24 3.24
L- lysine salt (98%) 0.30 0.30 0.30
DL- methionine 0.13 0.13 0.13
L- threonine 0.06 0.06 0.06
Calcium hydrogen phosphate 1.51 1.51 1.51
Stone powder 0.30 0.30 0.30
Choline chloride 0.40 0.40 0.40
Salt 0.30 0.30 0.30
Premix 1.00 1.00 1.00
Total 100.00 100.00 100.00
Nutritional level
Metabolic energy (MJ/kg) 13.80 13.80 13.81
Dry matter,% 88.55 88.68 88.89
Crude protein,% 14.56 14.55 14.56
DM% total starch 52.26 52.26 52.27
amylose/amylopectin 0.44 0.11 0.25
Standard ileum digestible amino acids
Lysine,% 0.87 0.87 0.86
methionine + cysteine,% 0.48 0.49 0.48
Threonine,% 0.51 0.50 0.51
tryptophan,% 0.16 0.16 0.15
The x of 72 healthy 72 healthy and similar initial weight (770.52
kg) were randomly divided into three groups according to their weight.
Three groups of pigs were fed to table 1, and after 42 days of
continuous feeding, one pig weighing close to the average weight (8 pigs
in each treatment group ,24 pigs) was taken from each column to weigh the pre-mortem weight of each pig.
The detection methods and results are as follows:
1) effects of different amylose/amylopectin ratios on growth and
slaughter performance of fattening pigs are shown in the following table:
Table 2 Growth and slaughter performance of fattening pigs fed with
different amylose ratio starch
Processing P Project Pea starch Cassava starch Corn starch value
Initial weight (kg) 77.25 0.23 77.21 0.26 77.19 0.23 0.980
Final weight (kg) 115.88 1.2la 1 0 9 .5 2 0. 9 1b 112.09 1.7 4 ab 0.011
Average daily gain 0.97 0.03 a 0.85 0 .0 1 b 0.89 0. 0 4 ab 0.035 (kg/d)
Average daily feed 2.89 0.05 2.83 0.07 2.85 0.05 0.741 intake (kg/d)
Ratio of material to 3.01 0. 0 4b 3.34 0.09a 3.23 0. 11 ab 0.038 weight
Carcass weight (kg) 85.02 1.52 82.98 1.70 84.12 1.68 0.681
( % ) slaughter rate 75.89 0.54 74.57 0.97 74.79 0.54 0.390
Backfat thickness 2.07 0.08 2.35 0.12 2.46 0.12 0.057 (cm)
Eye muscle area 51.15 1.59 a 47.26 0. 5 9b 50.36 1. 2 4 ab 0.008 cm 2 )
Carcass weight: after slaughter and bleeding, hair removal, head
removal, hoof, tail and viscera weighing;
Slaughtering rate: percentage of carcass weight to pre-mortem weight;
Average backfat thickness: the backfat thickness of the first rib, the
lumbar recommendation joint and the last rib of the left carcass shoulder
was measured by Vernier caliper, and the average backfat thickness was
obtained.
It can be seen from the table that feeding pea starch containing high
amylose significantly increased the final weight, average daily gain and
eye muscle area of fattening pigs compared with cassava starch and corn
starch group containing low amylose indicating that pea starch containing
high straight chain significantly increased the growth and slaughter
performance of fattening pigs.
2) effects of different amylose/amylopectin ratios on fattening pork
quality are shown in the following table:
Table 3 Quality of fattening pork fed with different amylose ratio starch
Processing Project P value Pea starch Cassava starch Corn starch
pH 4 5 min 6.31 0.03 a 6 .13 0. 0 7b 6 .2 8 0. 0 4 ab 0.042
pH24 h 24 5.53 0.04 5.52 0.03 5.53 0.02 0.967
Brightness4 min 44.00 0.51 43.35 0.71 44.97 0.54 0.181
Red4 min 18.28 0.48 16.68 0.72 17.09 0.52 0.206
Yellowness45 min 2.11 0.28 2.21 0.34 2.47 0.32 0.698
Brightness24 h 24 55.55 0.76 55.36 0.60 56.25 0.79 0.657
Red2 4 h24 16.57 0.29 16.46 0.19 16.04 0.32 0.361
YellowneSS24 h 24 3.01 0.29 2.66 0.24 2.72 0.29 0.529
Marble 3.04 0.15a 2.44 0. 1 3b 2.70 0. 1 6 ab 0.028
Drop loss% 2.73 0. 11 b 3.22 0.16a 2.84 0. 1 3 ab 0.043
N of shear force 31.09 1. 0 2b 38.39 1.96a 34.63 2. 7 1 ab 0.049
pH value determination: the pH value of the back longest muscle of
min and 4°C refrigerated 24 h and 48, respectively, was measured by
the portable pH meter, and the average value of each sample was taken 3
times;
Meat color determination: the meat color of 45 min and 4°C after
slaughter was measured by CR410 colorimeter. The results showed that
the maximum muscle of each back was measured three times with the
average value of the CIE color system with brightness value, red value
and yellow value;
Measurement of drip loss: within 45 min after slaughter, take the
longest muscle sample of the back, remove the subcutaneous fat and
connective tissue on the meat surface, repair the meat sample into strips
(2 cmx3 cm cmx5 cm) along the fiber direction, and weigh the meat
sample at 4 temperature, Each time point of the longest muscle is
measured 3 times, the average value, drip loss calculation formula is as
follows:
Loss of dripping water =[(initial-final weight)/ initial weight ]x100;
Shear force determination :24 h, after slaughter, the longest muscle
sample was placed in the cooking bag, heated to 70°C center temperature
in 80 water bath (thermometer recorded center temperature change), then
the meat strip was cooled to room temperature with boiling water, Then
the meat sample was pruned into 6 cmx1 cmx3 strips according to
muscle fiber direction.
The table shows that compared with cassava starch group and corn
starch group containing low amylose / amylopectin, pea starch containing
high amylose significantly increased the pH value and marble grain score
of 45 min in the longest muscle of the back. Reduced drip loss and shear
force. The results showed that pea starch with high straight chain
significantly increased the meat quality of fattening pigs.
3) effects of different amylose/amylopectin ratios on the
composition of the main chemicals in fattening pigs with the longest
muscle, as shown in the following table:
Table 4 Composition of main chemicals in the longest muscle of fattening
pigs fed with different amylose ratio starch
Processing Project P value Pea starch Cassava starch Corn starch
Dry matter% 27.16 0.32 27.25 0.36 26.90 0.25 0.717
Intramuscular 4.65 0.13 a 3.81 0. 1 7b 4.22 0 3 0 ab 0.035 fat% mg/g of inosine 1.89 0.04a 1 .7 2 0. 0 5b 1 .7 8 0. 0 4 ab 0.045 monophosphate
The contents of inosine and fatty acids in the longest dorsal muscle
were determined by high performance liquid chromatography.
Compared with cassava starch group and corn starch group
containing low amylose / amylopectin, pea starch containing high
amylose significantly increased the concentration of intramuscular fat and
inosine in the dorsal longest muscle. indicating that pea starch containing
high straight chains increased muscle tenderness, juiciness and flavor in
fattening pigs.
4) effects of different amylose/amylopectin ratios on amino acid
composition in the longest muscle of fattening pigs, as shown in the
following table:
Table 5 Amino acid composition in the longest muscle of fattening pigs
fed with different amylose ratio starch
Project Processing P
(mg/100g) Pea starch Cassava starch Corn starch value
aspartic acid 6.90 0.91a 3.24 0. 2 9b 4.14 0. 4 9 0.001
threonine 36.78 1.92 35.85 2.41 34.94 1.05 0.788
Glutamate 76.04 3.66 84.43 4.68 88.30 5.84 0.207
Glycine 158.28 5.53a 134.26 2.22b 141.37 4. 8 5b 0.003
Alanine 361.49 6.68a 340.53 6. 3 6b 350.86 5. 6 3 ab 0.048
tyrosine 45.28 2.93 41.47 1.91 45.65 1.72 0.366
cysteine 4.19 0.19 4.03 0.15 4.03 0.23 0.797
Proline 39.64 1.57 40.53 1.47 45.20 3.89 0.279
asparagine 12.47 0.68 12.06 0.48 12.09 0.55 0.857
Glutamine 166.84+15.05 155.29 11.27 143.67 11.24 0.446
Valine 54.90 2.82 56.40 2.46 55.22 3.02 0.922
threonine 37.09 1.81 37.41 1.90 38.41 2.44 0.895
methionine 23.78 2.07 25.22 1.34 25.03 0.89 0.768
Isoleucine 30.95 2.12 31.00 1.33 31.33 1.74 0.986
leucine 70.24 3.99 72.97 4.37 70.20 2.13 0.827
phenylalanine 48.80 2.46 44.51 2.06 47.75 1.96 0.363
lysine 70.12 6.85 66.66 4.66 58.48 4.07 0.304
Histidine 24.10 1.15 25.13 1.11 26.80 1.67 0.370
Arginine 13.97 2.02 15.82 2.51 13.52 1.09 0.662
tryptophan 157.02+11.63 162.12 5.70 159.43 11.77 0.938
Flavor Amino 696.77±14.02a 648.43 6. 6 7b 678.07 1 0 . 9 0 ab 0.017 acids
Total amino 1438.87+22.17 1388.90 19.58 1396.43 15.56 0.165 acids
flavor amino acids = aspartate + glycine + alanine + glutamate,
phenylalanine + tyrosine;
The concentration of free amino acids in the long back muscle was
determined by automatic amino acid analyzer.
it can be seen from the table that feeding pea starch containing high
amylose significantly increased the concentrations of aspartate, glycine, alanine and total flavor amino acids in the dorsal longest muscle compared with cassava starch and corn starch containing low amylose/amylopectin. indicating that pea starch with high straight chain increased the meat flavor of fattening pigs.
5) effects of different amylose/amylopectin ratios on fatty acid
composition in the longest muscle of fattening pigs, as shown in the
following table:
Table 6 Fatty Acid Composition in Longest Muscle of Fattening Pig with
Different Starch Ratio of Straight to Branches
Processing Project Pea starch Cassava Corn starch P value starch
C1O: 0 0.15 0.00 0.13 0.01 0.14 0.00 0.198
C12: 0 0.15 0.01a 0.11 0 0. 0 b 0.13 0 .0 0 b <0.001
C14: 0 1.58 0.06 1.56 0.02 1.48 0.03 0.152
C14: 1 0.04 0.00 0.03 0.00 0.02 0.00 0.082
C15: 0 0.03 0.00 0.03 0.00 0.03 0.00 0.463
C16: 0 24.35 0.48 24.90 0.23 24.33 0.32 0.476
C16: ln-7 3.88 0.19a 3 .3 7 0. 2 2 ab 3 . 16 0. 0 6b 0.021
C17: 0 0.15 0.01 0.15 0.01 0.15 0.01 0.956
C18: 0 12.08 0.42 12.92 0.49 13.01 0.34 0.256
C18: ln-9 41.80 0.75 42.46 0.64 41.72 0.87 0.751
C18: 2n-6 10.65 0.42 10.41 0.54 11.55 0.36 0.190
C18: 3n-3 0.60 0.01 0.55 0.02 0.57 0.01 0.207
C7 18: 3n-6 0.07 0.Ola 0.05 0.00c 0.06 0.00b <0.001
C20: 0 0.24 0.01 0.24 0.01 0.23 0.00 0.865
C20: 1 0.76 0 0. 1 ab 0.81 0.05a 0.75 0 0. 1 b 0.014
C20: 2 0.38 0 01 . b 0.47 0.02a 0.46 0.Ola 0.003
C20: 3n-6 0.20 0.01 0.18 0.01 0.20 0.00 0.056
Cy20: 3n-6 0.13 0.00a 0.11 0.00b 0.11 0.00b 0.008
C20: 4n-6 1.89 0.06a 1.01 0.03c 1 .4 2 0. 0 8b <0.001
C 20: 5n-3(EPA) 0.10 0.00a 0.04 0.00c 0 .0 8 0.00b <0.001
C22: 0 NDC 0.03 0.00b 0.05 0.00a 0.001
C22: 1 0.06 0.00a 0.03 0.00b 0.07 0.00a <0.001
C22: 5n-3(DPA) ND ND ND
C22: 6n-3(DHA) 0.18 0.01a 0 . 12 0 0. 1 b 0.16 0.01a <0.001
C24: 0 0.24 0.03 0.18 0.01 0.24 0.03 0.303
Saturated fatty acids (SPA) 39.27 0.80 40.27 0.67 39.64 0.65 0.606
Monounsaturated fatty 46.62 0.85 46.79 0.79 45.78 0.91 0.672 acids (MUFA)
Polyunsaturated fatty acids 14.16 0.46 12.93 0.58 14.60 0.45 0.073 (PUFA)
n-6 polyunsaturated fatty 11.03 0.42 10.75 0.55 11.93 0.36 0.183 acids (n-6PUFA)
n-3 polyunsaturated fatty 0.85 0.03 a 0.69 0. 0 2b 0.79 0. 0 4 ab 0.004 acids (n-3PUFA)
n-6 polyunsaturated fatty 13.08 0. 4 6b 15.54 0.70a 15.27 0. 6 7 ab 0.020 acids/ n-3 polyunsaturated fatty acids
(PUFA n-6/PUFA n-3)
According to the table, Compared with the cassava starch group and
corn starch group containing low amylose / amylopectin, The intake of pea starch containing high amylose significantly increased the concentrations of C12: 0, C 7 18: 3n-6, Cy20: 3n-6, C20: 4n-6, EPA,
C22: 1, DHA and n-3 polyunsaturated fatty acids in the dorsal longest
muscle, The concentration of C20: 2 and the ratio of n-6 polyunsaturated
fatty acids to n-3 polyunsaturated fatty acids were reduced. The results
showed that feeding pea starch containing high amylose could increase
the concentration of functional fatty acids in pork and increase the
nutritional value of pork.
The invention belongs to the technical field of livestock breeding, in
particular to a feed making method which can improve the quality of pork
meat. The present invention provides a feed for improving the quality of
pork, including starch, protein raw material, soybean oil, crude fiber,
amino acid, calcium salt, choline chloride, table salt and premix, the
starch includes pea starch, also includes corn starch and one or more
tapioca starch. Compared with the feed with low amylose in the existing
technology, the feed with pea starch with high amylose can significantly
improve the growth performance, slaughter performance and meat quality
of the finishing pigs.
Claims (5)
1. A Feed for Improving Pork meat quality. It is characterized in that it
comprises starch, protein raw material, soybean oil, crude fiber,
amino acid, calcium salt, choline chloride, salt and premix, and the
starch comprises pea starch.
2. The feed for improving pork meat quality according to claim 1, which
is characterized in that the protein raw materials include soybean
meal and corn gluten meal.
3. The feed for improving pork meat quality according to claim 1, which
is characterized in that the amino acids include L-lysine
hydrochloride, DL Methionine and L-threonine.
4. The feed for improving pork quality according to claim 1, which is
characterized in that the ingredients of the premix include vitamin A,
vitamin D3, vitamin E, vitamin K3, vitamin B1, vitamin B2, vitamin
B6, vitamin B12, nicotinic acid, vitamin C, calcium pantothenate,
folic acid, biotin, choline chloride, Fe, Cu, I, Se, Zn, Mg, Mn and co
elements.
5. The application of the feed according to any one of claims 1-4 in
improving the meat quality of pork improves the composition of flavor
amino acids and functional fatty acids in longissimus dorsi muscle.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553392A (en) * | 2022-10-17 | 2023-01-03 | 中国科学院西北生态环境资源研究院 | Sheep feed and preparation method thereof |
| CN115736117A (en) * | 2022-11-23 | 2023-03-07 | 西北农林科技大学 | Local pig breeding fattening pig feed represented by Guanzhong black pigs |
-
2020
- 2020-12-09 AU AU2020103991A patent/AU2020103991A4/en not_active Ceased
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553392A (en) * | 2022-10-17 | 2023-01-03 | 中国科学院西北生态环境资源研究院 | Sheep feed and preparation method thereof |
| CN115736117A (en) * | 2022-11-23 | 2023-03-07 | 西北农林科技大学 | Local pig breeding fattening pig feed represented by Guanzhong black pigs |
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