CN104222611A - Fattening pig feed for improving pork quality - Google Patents
Fattening pig feed for improving pork quality Download PDFInfo
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Abstract
The invention relates to a fattening pig feed for improving the pork quality. The feed comprises the following components in percentage by weight: 72%-75% of corns, 10%-13% of 46.5% bean pulp, 1%-6% of wheat bran, 3%-7% of tea leaf powder, 1.2%-1.5% of bean oil, 1%-1.4% of stone powder, 1.2%-1.4% of calcium hydrogen phosphate, 0.3%-0.6% of salt, 3%-4% of premix, 0.2%-0.3% of lysine, 0.1%-0.2% of methionine and 0.1%-0.2% of threonine. Compared with the prior art, the feed is prepared by drying branches and leaves cut from tea trees, performing conventional or superfine grinding to prepare the tea leaf powder, and adding the tea leaf powder into the fattening pig feed instead of the bran according to a certain ratio; the prepared feed contains not only special nutritional ingredients such as protein, fat, carbohydrate and the like in the tea leaves but also medicinal ingredients such as caffeine, tea polyphenol, lipopolysaccharide, aromatic compounds and the like, and can effectively promote the growth performance of a fattening pig, enhance the anti-stress capability and improve the quality, flavor and mouth feel of pork.
Description
Technical field
The present invention relates to a boar food, especially relating to a kind of fattening pannage for improving meat.
Background technology
Along with the development of science and technology, the kind of pig is constantly improved, and the high yield excellent genes of each product boar is hybridized integration, the productive potentialities of present pig are increasing, and in order to give full play to the productive potentialities of breeding pig, zootrophic research have also been obtained great breakthrough, research reaches molecular level.The improvement of pig kind with the zootrophic result synchronously brought is: the production performance of breeding pig was compared with in the past, be greatly improved, growth cycle as market pig constantly foreshortened to present five to six months from original one year, and feeding efficiency is promoted greatly.But due to the shortening of the growth cycle of pig and the rejecting of some excellent pork quality genes, make the quality of pork increasingly decline, the fishy smell as meat increases, tenderness reduces, and damage of dripping is serious, the problems such as PSE meat, has now become the bottleneck of restriction pig industry development.Therefore, how by nutritional tools, improve meat quality, promoting local flavor and the mouthfeel of pork, is the research direction of modern farming.
China is Tea Production state the biggest in the world, and the cultivated area of tea tree reaches more than 110 ten thousand square metres, and produce tealeaves per year more than 700,000 tons, tea resource is very abundant.And the discarded tealeaves that annual tea tree is pruned reaches 200,000 tons, this part tealeaves is many directly to be stayed field and is worked as fertilizer, and then cause the huge waste of resource, and by this part resource rational utilization in aquaculture, improve cultivation achievement, produce the consumable products of green health, then there is very wide prospect.
Research shows, the delicate flavour of meat is mainly derived from Fresh ear field in muscle and nucleotides, and inosinic acid (IMP or claim inosinicacid) is the material that delicate flavour is the strongest.Tea Polyphenols in tealeaves can promote the local flavor of pork by the Fresh ear field in raising pork and imp content.Japanese agriculture news agency reports, in feed, add appropriate tealeaves dialogue pig feed, found that in white pork, original unique fishy smell significantly reduces, the content of VE is 3 times of general pork, inosinic acid is more than general pork, makes meat more delicious.Creatine, inosinicacid are feed additives specific to muscle, and creatine and inosinicacid are the precursor substances of meat product local flavor.Suzuki etc. study discovery, and reach in live-weight in the castration pig basal diet of 70kg and add green tea powder 1% and 3% respectively, result shows, the VE content adding green tea powder 3% castration Pigs Kidney portion significantly improves, and in meat, the content of cholesterol is lower.
Summary of the invention
Object of the present invention be exactly in order to overcome above-mentioned prior art exist defect and a kind of fattening pannage for improving meat is provided.
Object of the present invention can be achieved through the following technical solutions:
For improving a fattening pannage for meat, described feed comprises the composition of following percentage by weight: corn 72 ~ 75%, 46.5% dregs of beans 10 ~ 13%, wheat bran 1 ~ 6%, tea leaf powder 3 ~ 7%, soya-bean oil 1.2 ~ 1.5%, stone flour 1 ~ 1.4%, calcium monohydrogen phosphate 1.2 ~ 1.4%, salt 0.3 ~ 0.6%, premix 3 ~ 4%, lysine 0.2 ~ 0.3%, methionine 0.1 ~ 0.2%, threonine 0.1 ~ 0.2%.
Described tea leaf powder is the tea leaf powder a adopting conventional comminution processes to make, and concrete preparation method is as follows:
(1) naturally dry under fresh tea leaf in its being placed in sunlight or carry out drying under 65 DEG C of conditions, until moisture is 10% in tealeaves;
(2) dried for step (1) tealeaves routine is ground into 10 object powder, obtained tea leaf powder a.
Described tea leaf powder is the tea leaf powder b adopting superfine grinding method to make, and concrete preparation method is as follows:
(A) naturally dry under fresh tea leaf in its being placed in sunlight or carry out drying under 65 DEG C of conditions, until moisture is 10% in tealeaves;
(B) dried for step (A) tealeaves Ultramicro-powder is broken into 100 object powder, obtained tea leaf powder b.
Described tea leaf powder a accounts for feed relative percentage and preferably 6 ~ 7%, described tea leaf powder b accounts for feed relative percentage preferably 3 ~ 5%.
Described feed is following formula preferably: corn 74%, 46.5% dregs of beans 13%, wheat bran 4%, tea leaf powder b3%, soya-bean oil 1.2%, stone flour 1.2%, calcium monohydrogen phosphate 1.2%, salt 0.4%, premix 1.4%, lysine 0.26%, methionine 0.16%, threonine 0.18%.
Described premix take gross weight as 1kg, and each component is as follows: vitamin A is 1400 ~ 1500KIU, vitamin D is 500 ~ 600KIU, vitamin E is 1200 ~ 1600mg, vitamin K
3for 400mg, Cobastab
1for 150mg, Cobastab
2for 400mg, Cobastab
6for 300mg, Cobastab
12for 1.2mg, nicotinic acid be 3000mg, pantothenic acid is 1500mg, folic acid is 75mg, biotin is 5mg, Choline Chloride is 50 ~ 60g, composite trace element is 100 ~ 120g, carrier is 820 ~ 840g.
Described carrier is one or more in corn protein powder, defatted rice bran or Pericarppium Armeniacae Amarum powder.
For improving a preparation method for the fattening pannage of meat, the method comprises the following steps: take corn, 46.5% dregs of beans, premix, wheat bran and tea leaf powder by the percentage by weight of composition feed, add in mixer, stir 3 ~ 5min; Again by the percentage by weight of composition feed, in mixer, add salt, lysine, methionine, threonine, soya-bean oil, calcium monohydrogen phosphate and stone flour successively, continue stirring 3 ~ 5min; Then, put into dryer, after drying under 60 ~ 70 DEG C of conditions.
Pork has abundant nutriment, simultaneously containing higher water activity and active enzyme, after slaughter, pork is easy to because the factors such as the redox system of animal body is unbalance, glycolysis fast, microbial reproduction growth cause porcine protein sex change, fat rancidity; Meanwhile, because myoglobins in pork and oxymyoglobin oxidation generate metahemoglobin, then can cause fresh pork colour-darkening, so that the commodity value of pork reduces greatly; In addition, also due to the oxidation of unrighted acid in meat cell membrane, may damage the integrality of meat cell membrane, caused cell liquid to outflow in a large number, drip loss increases, and meat can become stiff.
In the useless tea or tea powder of un-extracted, polyphenol content is more than 6%, because Tea Polyphenols has been rich in phenolic hydroxyl group, therefore be easily oxidized, be polymerized, the chemical reaction such as condensation, make it have the ability of good non-oxidizability and scavenging free radicals, can lipid peroxidation be prevented like this, thus the body biomembrane that watches for animals, parteriole, nervous centralis, kidney, liver and the structure of large biological molecule and the integrality of function thereof; Meanwhile, also have sterilization, antiviral, suppress the invasion of pathogen, promote GSH reductase, the activation of SOD enzyme, protection and repair antioxidant system, the regeneration of the antioxidant content such as vitamin E, vitamin C in organism can be promoted, collaborative anti-oxidant.Tea Polyphenols, mainly through antioxidation, solves fresh-keeping, the prolongation fresh pork shelf life of fresh pork, keeps the commodity value of fresh pork.
Compared with prior art, the branches and leaves that the present invention utilizes tea bush trimmer to get off, after oven dry, be ground into 100 object tea leaf powders, substituting wheat bran according to a certain percentage adds in fattening pannage, obtained feed is not only containing the nutriment such as protein, fat, carbohydrate special in tealeaves, but also containing effective component, as caffeine, Tea Polyphenols, lipopolysaccharides and aromatic etc., effectively can promote the growth performance of growing and fattening pigs, strengthen anti-stress ability, improve meat quality, improve pig flesh flavor and mouthfeel.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1:
Get 240 kinds and be outer ternary " DLY " and body weight is the healthy growth pig of 60 ± 3.0kg, be divided into 4 processed group at random, each processed group 6 repetition, each repetition 10 pigs.Test diet feed composition is with reference to the preparation of U.S. NRC (2012) pig nutritional need, and the concrete composition of diet feed is in table 1.
Wherein, process 1 is control group, and process 2, process 3 and process 4 are test group, add tea leaf powder a or the tea leaf powder b of Different Weight percentage, 60 days experimental periods in the diet feed of test group.Duration of test feeding and management program and immune programme for children carry out with reference to conventional market pig feeding and management handbook.
In diet feed, adopt the tea leaf powder a that conventional comminution processes is made, concrete preparation method is as follows:
(1) naturally dry under fresh tea leaf in its being placed in sunlight or carry out drying under 65 DEG C of conditions, until moisture is 10% in tealeaves;
(2) dried for step (1) tealeaves routine is ground into 10 object powder, obtained tea leaf powder a.
Adopt the tea leaf powder b that superfine grinding method is made, concrete preparation method is as follows:
(A) naturally dry under fresh tea leaf in its being placed in sunlight or carry out drying under 65 DEG C of conditions, until moisture is 10% in tealeaves;
(B) dried for step (A) tealeaves Ultramicro-powder is broken into 100 object powder, obtained tea leaf powder b.
Premix composition is in table 2, and take gross weight as 1kg, each component is as follows: vitamin A is 1400KIU, vitamin D is 600KIU, vitamin E is 1600mg, vitamin K
3for 400mg, Cobastab
1for 150mg, Cobastab
2for 400mg, Cobastab
6for 300mg, Cobastab
12for 1.2mg, nicotinic acid be 3000mg, pantothenic acid is 1500mg, folic acid is 75mg, biotin is 5mg, Choline Chloride is 50g, composite trace element is 120g, carrier is 820g.
The preparation method of finishing pigs diets feed is as follows:
Take corn, 46.5% dregs of beans, premix, wheat bran and tea leaf powder by the percentage by weight of composition feed, add in mixer, stir 5min; Again by the percentage by weight of composition feed, in mixer, add salt, lysine, methionine, threonine, soya-bean oil, calcium monohydrogen phosphate and stone flour successively, continue to stir 5min; Then, put into dryer, after drying under 65 DEG C of conditions.
Raise after 60 days, often organize all test pig fasting 24h under free conditions of water drinking, weigh, repeat selection 3 pigs butcher from each, carry out routine and butcher and carcass cutting.Longissimus dorsi muscle, psoas is gone out from left and right half trunk successively subdivision by anatomical position.Get 1/3 longissimus dorsi muscle, be stored in-20 DEG C of temperature refrigerators, Fresh ear field to be analyzed, inosinicacid, VE content and cholesterol level, remain 2/3 longissimus dorsi muscle and psoas carries out conventional meat quality determination.
Measure the indexs such as back-fat thickness, lean meat percentage, pH value, yellowish pink, drip loss, percentage of water loss by " Meat assessment method ", and adopt HPLC to analyze the content of Fresh ear field, VE, inosinicacid IMP and cholesterol in pork.
Adopt ANOVA analytical test data in SAS9.0 (2001), and carry out Multiple range test by DUNCANShi method, level of signifiance P=0.05.
Table 1 diet feed forms
| Material name | Process 1 (%) | Process 2 (%) | Process 3 (%) | Process 4 (%) |
| Corn | 74 | 74 | 74 | 74 |
| 46.5% dregs of beans | 13 | 13 | 13 | 13 |
| Wheat bran | 7 | 1 | 2 | 4 |
| Tea leaf powder a | 0 | 6 | 0 | 0 |
| Tea leaf powder b | 0 | 0 | 5 | 3 |
| Soya-bean oil | 1.2 | 1.2 | 1.2 | 1.2 |
| Stone flour | 1.2 | 1.2 | 1.2 | 1.2 |
| Calcium monohydrogen phosphate | 1.2 | 1.2 | 1.2 | 1.2 |
| Salt | 0.4 | 0.4 | 0.4 | 0.4 |
| Premix | 1.4 | 1.4 | 1.4 | 1.4 |
| Lysine | 0.26 | 0.26 | 0.26 | 0.26 |
| Methionine | 0.16 | 0.16 | 0.16 | 0.16 |
| Threonine | 0.18 | 0.18 | 0.18 | 0.18 |
| Add up to | 100 | 100 | 100 | 100 |
Table 2 premix forms
| Material name | Unit | Content |
| Vitamin A | KIU/kg | 1400 |
| Vitamin D | KIU/kg | 600 |
| Vitamin E | mg/kg | 1600 |
| Vitamin K 3 | mg/kg | 400 |
| Cobastab 1 | mg/kg | 150 |
| Cobastab 2 | mg/kg | 400 |
| Cobastab 6 | mg/kg | 300 |
| Cobastab 12 | mg/kg | 1.2 |
| Nicotinic acid | mg/kg | 3000 |
| Pantothenic acid | mg/kg | 1500 |
| Folic acid | mg/kg | 75 |
| Biotin | mg/kg | 5 |
| Choline Chloride | g/kg | 50 |
| Composite trace element | g/kg | 120 |
| Corn core carrier | g/kg | 820 |
Result of the test:
The impact of the different diet feed composition of table 3 on production performance
| Project | Process 1 | Process 2 | Process 3 | Process 4 |
| Starting weight kg | 60.15±1.25 | 58.21±2.18 | 61.04±1.98 | 58.97±1.20 |
| The heavy kg in end | 111.33±3.62 | 112.43±5.06 | 118.52±3.76 | 121.37±5.16 |
| Average daily gain g/d | 853.0±32.55 | 902.0±63.87 | 958.0±81.47 | 1004.2±63.18 |
| Average daily ingestion amount kgd | 2.83±0.34 | 2.90±0.21 | 2.97±0.15 | 3.01±0.23 |
| Feed-weight ratio | 3.32±0.24 | 3.21±0.18 | 3.10±0.12 | 3.01±0.16 |
The impact of the different diet feed composition of table 4 on meat index
| Project | Process 1 | Process 2 | Process 3 | Process 4 |
| The thickness of backfat (cm) | 3.2±0.21 | 3.22±0.16 | 3.12±0.24 | 3.10±0.15 |
| Yellowish pink | 3.0±0.11 | 3.12±0.21 | 3.22±0.32 | 3.27±0.25 |
| Marble grain | 2.63±0.23 | 2.87±0.23 | 3.25±0.25 | 3.22±0.16 |
| pH | 5.93±0.45 | 6.27±0.23 | 6.64±0.28 | 6.76±0.22 |
| Drip loss (%) | 0.96±0.16 | 0.76±0.10 | 0.64±0.12 | 0.63±0.12 |
| Percentage of water loss (%) | 18.62±1.6 | 16.46±1.9 | 15.26±3.5 | 14.36±2.5 |
| Lean meat percentage (%) | 69.2±3.56 | 68.6±4.26 | 71.21±4.13 | 71.32±3.12 |
The impact of the different diet feed composition of table 5 on meat physical and chemical index
| Project | Process 1 | Process 2 | Process 3 | Process 4 |
| Glutamic acid (%) | 1.82±0.07 | 1.96±0.04 | 2.03±0.10 | 2.12±0.08 |
| Aspartic acid (%) | 3.24±0.11 | 3.45±0.09 | 3.63±0.12 | 3.76±0.15 |
| Glycine (%) | 1.12±0.08 | 1.10±0.06 | 1.15±0.05 | 1.21±0.04 |
| Alanine (%) | 1.21±0.03 | 1.23±0.06 | 1.19±0.05 | 1.24±0.07 |
| Fresh ear field total amount (%) | 7.39±0.18 | 7.74±0.20 | 8.00±0.21 | 8.33±0.25 |
| Vitamin E (mg/kg) | 103.45±4.62 | 162.4±3.78 | 263.2±6.86 | 285.2±5.69 |
| Inosinicacid (mg/kg) | 1345.0±63.22 | 1745.02±58.69 | 1889.26±76.56 | 2267.12±68.82 |
| Cholesterol (mg/kg) | 580.12±26.43 | 478.27±18.56 | 432.16±21.39 | 411.68±16.58 |
Result of the test is as shown in table 3, table 4 and table 5, compared with control group, add a certain proportion of tea leaf powder a or tea leaf powder b in the finishing pigs diets feed of test group and carry out alternative wheat bran, daily gain and the feed conversion rate of growing and fattening pigs can be significantly improved, and improve the pH value of pork, to the trend that the index of Other Meat quality is also improved; Test group pork Glutamic Acid, aspartic acid and Fresh ear field total amount significantly improve, and vitamin E and imp content are significantly higher than control group, and cholesterol level significantly reduces.
This test explanation, Substitute For Partial wheat bran is carried out with tea leaf powder in fattening pannage, not only can make in feed containing the nutriment such as protein, fat, carbohydrate special in tealeaves, but also containing effective component, as caffeine, Tea Polyphenols, lipopolysaccharides and aromatic etc., effectively can promote the growth performance of growing and fattening pigs, strengthen anti-stress ability, improve meat quality, improve pig flesh flavor and mouthfeel.
By processing 2, processing the comparison of test results of 3 and process 4, when other rearing conditions are consistent, average daily gain and the average daily ingestion amount of process 4 are all better than process 3 and process 2, tea leaf powder b in process 4 adopts the method for ultramicro grinding to obtain, and powder is fine and smooth, is more easily uniformly dispersed, be equipped with suitable addition again, namely percentage by weight is 3%, makes feed mouthfeel more natural, and treatment effect is optimum.And when the tea leaf powder content in feed composition is higher, this may have influence on final taste and the mouthfeel of feed, comparatively strong to the taste stimulation of pig, allow pig easily produce the sensation of being satiated with food, so that affect the food-intake of pig every day.Can be obtained by result of the test, the diet feed composition best results of process 4, in corresponding diet feed, the percentage by weight of tea leaf powder b is 3%.
Embodiment 2:
In the present embodiment, diet feed for testing becomes to be grouped in table 6, wherein, premix composition in diet feed is in table 7, process 1a is control group, process 2a, process 3a and process 4a are test group, add tea leaf powder a or the tea leaf powder b of Different Weight percentage in the diet feed of test group.
The preparation method of finishing pigs diets feed is as follows:
Take corn, 46.5% dregs of beans, premix, wheat bran and tea leaf powder by the percentage by weight of composition feed, add in mixer, stir 4min; Again by the percentage by weight of composition feed, in mixer, add salt, lysine, methionine, threonine, soya-bean oil, calcium monohydrogen phosphate and stone flour successively, continue to stir 5min; Then, put into dryer, after drying under 70 DEG C of conditions.
Experimental period is 60 days, for the pig variety of culture experiment, test method and testing inspection project with embodiment 1.
Table 6 diet feed forms
| Material name | Process 1a | Process 2a | Process 3a | Process 4a |
| Corn | 75 | 75 | 75 | 75 |
| 46.5% dregs of beans | 10 | 10 | 10 | 10 |
| Wheat bran | 9 | 2.5 | 2 | 5 |
| Tea leaf powder a | 0 | 6.5 | 7 | 0 |
| Tea leaf powder b | 0 | 0 | 0 | 4 |
| Soya-bean oil | 1.2 | 1.2 | 1.2 | 1.2 |
| Stone flour | 1 | 1 | 1 | 1 |
| Calcium monohydrogen phosphate | 1.2 | 1.2 | 1.2 | 1.2 |
| Salt | 0.6 | 0.6 | 0.6 | 0.6 |
| Premix | 1.6 | 1.6 | 1.6 | 1.6 |
| Lysine | 0.2 | 0.2 | 0.2 | 0.2 |
| Methionine | 0.1 | 0.1 | 0.1 | 0.1 |
| Threonine | 0.1 | 0.1 | 0.1 | 0.1 |
| Add up to | 100 | 100 | 100 | 100 |
Table 7 premix forms
| Material name | Unit | Content |
| Vitamin A | KIU/kg | 1500 |
| Vitamin D | KIU/kg | 500 |
| Vitamin E | mg/kg | 1200 |
| Vitamin K3 | mg/kg | 400 |
| Vitamin B1 | mg/kg | 150 |
| Vitamin B2 | mg/kg | 400 |
| Vitamin B6 | mg/kg | 300 |
| Vitamin B12 | mg/kg | 1.2 |
| Nicotinic acid | mg/kg | 3000 |
| Pantothenic acid | mg/kg | 1500 |
| Folic acid | mg/kg | 75 |
| Biotin | mg/kg | 5 |
| Choline Chloride | g/kg | 60 |
| Composite trace element | g/kg | 100 |
| Defatted rice bran carrier | g/kg | 830 |
Embodiment 3:
In the present embodiment, diet feed for testing becomes to be grouped in table 8, wherein, premix composition in diet feed is in table 9, process 1b is control group, process 2b, process 3b and process 4b are test group, add tea leaf powder a or the tea leaf powder b of Different Weight percentage in the diet feed of test group.
The preparation method of finishing pigs diets feed is as follows:
Take corn, 46.5% dregs of beans, premix, wheat bran and tea leaf powder by the percentage by weight of composition feed, add in mixer, stir 3min; Again by the percentage by weight of composition feed, in mixer, add salt, lysine, methionine, threonine, soya-bean oil, calcium monohydrogen phosphate and stone flour successively, continue to stir 4min; Then, put into dryer, after drying under 65 DEG C of conditions.
Experimental period is 60 days, for the pig variety of culture experiment, test method and testing inspection project with embodiment 1.
Table 8 diet feed forms
| Material name | Process 1b | Process 2b | Process 3b | Process 4b |
| Corn | 72 | 72 | 72 | 72 |
| 46.5% dregs of beans | 12.7 | 12.7 | 12.7 | 12.7 |
| Wheat bran | 9 | 3 | 5 | 4 |
| Tea leaf powder a | 0 | 6 | 0 | 0 |
| Tea leaf powder b | 0 | 0 | 4 | 5 |
| Soya-bean oil | 1.5 | 1.5 | 1.5 | 1.5 |
| Stone flour | 1.4 | 1.4 | 1.4 | 1.4 |
| Calcium monohydrogen phosphate | 1.4 | 1.4 | 1.4 | 1.4 |
| Salt | 0.3 | 0.3 | 0.3 | 0.3 |
| Premix | 1 | 1 | 1 | 1 |
| Lysine | 0.3 | 0.3 | 0.3 | 0.3 |
| Methionine | 0.2 | 0.2 | 0.2 | 0.2 |
| Threonine | 0.2 | 0.2 | 0.2 | 0.2 |
| Add up to | 100 | 100 | 100 | 100 |
Table 9 premix forms
| Material name | Unit | Content |
| Vitamin A | KIU/kg | 1450 |
| Vitamin D | KIU/kg | 550 |
| Vitamin E | mg/kg | 1600 |
| Vitamin K3 | mg/kg | 400 |
| Vitamin B1 | mg/kg | 150 |
| Vitamin B2 | mg/kg | 400 |
| Vitamin B6 | mg/kg | 300 |
| Vitamin B12 | mg/kg | 1.2 |
| Nicotinic acid | mg/kg | 3000 |
| Pantothenic acid | mg/kg | 1500 |
| Folic acid | mg/kg | 75 |
| Biotin | mg/kg | 5 |
| Choline Chloride | g/kg | 50 |
| Composite trace element | g/kg | 100 |
| Pericarppium Armeniacae Amarum powder carrier | g/kg | 840 |
Embodiment 4:
In the present embodiment, diet feed for testing becomes to be grouped in table 10, wherein, premix composition in diet feed is in table 11, process 1c is control group, process 2c, process 3c and process 4c are test group, add tea leaf powder a or the tea leaf powder b of Different Weight percentage in the diet feed of test group.
The preparation method of finishing pigs diets feed is as follows:
Take corn, 46.5% dregs of beans, premix, wheat bran and tea leaf powder by the percentage by weight of composition feed, add in mixer, stir 5min; Again by the percentage by weight of composition feed, in mixer, add salt, lysine, methionine, threonine, soya-bean oil, calcium monohydrogen phosphate and stone flour successively, continue to stir 3min; Then, put into dryer, after drying under 60 DEG C of conditions.
60 days experimental periods, for the pig variety of culture experiment, test method and testing inspection project with embodiment 1.
Table 10 diet feed forms
| Material name | Process 1c | Process 2c | Process 3c | Process 4c |
| Corn | 75 | 75 | 75 | 75 |
| 46.5% dregs of beans | 11 | 11 | 11 | 11 |
| Wheat bran | 9 | 2 | 6 | 5 |
| Tea leaf powder a | 0 | 7 | 0 | 0 |
| Tea leaf powder b | 0 | 0 | 3 | 4 |
| Soya-bean oil | 1.2 | 1.2 | 1.2 | 1.2 |
| Stone flour | 1 | 1 | 1 | 1 |
| Calcium monohydrogen phosphate | 1.2 | 1.2 | 1.2 | 1.2 |
| Salt | 0.2 | 0.2 | 0.2 | 0.2 |
| Premix | 1 | 1 | 1 | 1 |
| Lysine | 0.2 | 0.2 | 0.2 | 0.2 |
| Methionine | 0.1 | 0.1 | 0.1 | 0.1 |
| Threonine | 0.1 | 0.1 | 0.1 | 0.1 |
| Add up to | 100 | 100 | 100 | 100 |
Table 11 premix forms
| Material name | Unit | Content |
| Vitamin A | KIU/kg | 1500 |
| Vitamin D | KIU/kg | 500 |
| Vitamin E | mg/kg | 1500 |
| Vitamin K3 | mg/kg | 400 |
| Vitamin B1 | mg/kg | 150 |
| Vitamin B2 | mg/kg | 400 |
| Vitamin B6 | mg/kg | 300 |
| Vitamin B12 | mg/kg | 1.2 |
| Nicotinic acid | mg/kg | 3000 |
| Pantothenic acid | mg/kg | 1500 |
| Folic acid | mg/kg | 75 |
| Biotin | mg/kg | 5 |
| Choline Chloride | g/kg | 58 |
| Composite trace element | g/kg | 100 |
| Corn core carrier | g/kg | 832 |
。
Claims (8)
1. for improving a fattening pannage for meat, it is characterized in that, described feed comprises the composition of following percentage by weight: corn 72 ~ 75%, 46.5% dregs of beans 10 ~ 13%, wheat bran 1 ~ 6%, tea leaf powder 3 ~ 7%, soya-bean oil 1.2 ~ 1.5%, stone flour 1 ~ 1.4%, calcium monohydrogen phosphate 1.2 ~ 1.4%, salt 0.3 ~ 0.6%, premix 3 ~ 4%, lysine 0.2 ~ 0.3%, methionine 0.1 ~ 0.2%, threonine 0.1 ~ 0.2%.
2. a kind of fattening pannage for improving meat according to claim 1, is characterized in that, described tea leaf powder is the tea leaf powder a adopting conventional comminution processes to make, and concrete preparation method is as follows:
(1) naturally dry under fresh tea leaf in its being placed in sunlight or carry out drying under 65 DEG C of conditions, until moisture is 10% in tealeaves;
(2) dried for step (1) tealeaves routine is ground into 10 object powder, obtained tea leaf powder a.
3. a kind of fattening pannage for improving meat according to claim 1, is characterized in that, described tea leaf powder is the tea leaf powder b adopting superfine grinding method to make, and concrete preparation method is as follows:
(A) naturally dry under fresh tea leaf in its being placed in sunlight or carry out drying under 65 DEG C of conditions, until moisture is 10% in tealeaves;
(B) dried for step (A) tealeaves Ultramicro-powder is broken into 100 object powder, obtained tea leaf powder b.
4. a kind of fattening pannage for improving meat according to claim 1 or 2 or 3, is characterized in that, described tea leaf powder a accounts for feed relative percentage and preferably 6 ~ 7%, described tea leaf powder b accounts for feed relative percentage preferably 3 ~ 5%.
5. a kind of fattening pannage for improving meat according to claim 1 or 3 or 4, is characterized in that, described feed is following formula preferably: corn 74%, 46.5% dregs of beans 13%, wheat bran 4%, tea leaf powder b3%, soya-bean oil 1.2%, stone flour 1.2%, calcium monohydrogen phosphate 1.2%, salt 0.4%, premix 1.4%, lysine 0.26%, methionine 0.16%, threonine 0.18%.
6. a kind of fattening pannage for improving meat according to claim 1, it is characterized in that, described premix take gross weight as 1kg, and each component is as follows: vitamin A is 1400 ~ 1500KIU, vitamin D is 500 ~ 600KIU, vitamin E is 1200 ~ 1600mg, vitamin K
3for 400mg, Cobastab
1for 150mg, Cobastab
2for 400mg, Cobastab
6for 300mg, Cobastab
12for 1.2mg, nicotinic acid be 3000mg, pantothenic acid is 1500mg, folic acid is 75mg, biotin is 5mg, Choline Chloride is 50 ~ 60g, composite trace element is 100 ~ 120g, carrier is 820 ~ 840g.
7. a kind of fattening pannage for improving meat according to claim 6, is characterized in that, described carrier is one or more in corn protein powder, defatted rice bran or Pericarppium Armeniacae Amarum powder.
8. as claimed in claim 1 for improving a preparation method for the fattening pannage of meat, it is characterized in that, the method comprises the following steps:
Take corn, 46.5% dregs of beans, premix, wheat bran and tea leaf powder by the percentage by weight of composition feed, add in mixer, stir 3 ~ 5min; Again by the percentage by weight of composition feed, in mixer, add salt, lysine, methionine, threonine, soya-bean oil, calcium monohydrogen phosphate and stone flour successively, continue stirring 3 ~ 5min; Then, put into dryer, after drying under 60 ~ 70 DEG C of conditions.
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| CN104664081A (en) * | 2015-03-04 | 2015-06-03 | 福建傲农生物科技集团有限公司 | Pig feed additive and pig feed for reducing meat growth cost |
| CN104938865A (en) * | 2015-07-08 | 2015-09-30 | 李高明 | Lentinula edodes stick fattening pig feed and preparation method thereof |
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| CN104664081A (en) * | 2015-03-04 | 2015-06-03 | 福建傲农生物科技集团有限公司 | Pig feed additive and pig feed for reducing meat growth cost |
| CN106135637A (en) * | 2015-03-24 | 2016-11-23 | 安徽省石台县七井山食品有限公司 | A kind of preparation method of animal feed containing tealeaves |
| CN104938865A (en) * | 2015-07-08 | 2015-09-30 | 李高明 | Lentinula edodes stick fattening pig feed and preparation method thereof |
| CN105124176A (en) * | 2015-07-20 | 2015-12-09 | 沈阳福康农牧科技有限公司 | Compounded feed of improving anti-oxidizing activity of pork |
| CN105265811B (en) * | 2015-11-06 | 2019-05-14 | 昆明理工大学 | A kind of additive increasing pork lean meat percentage and flavor |
| CN105265811A (en) * | 2015-11-06 | 2016-01-27 | 昆明理工大学 | Additive for increasing lean meat rate and flavor of pork |
| CN105341425A (en) * | 2015-12-10 | 2016-02-24 | 北京科为博生物科技有限公司 | Pig feed containing bacteriostatic microbial ecological agent and application thereof |
| CN105661070A (en) * | 2016-01-22 | 2016-06-15 | 广州华农大实验兽药有限公司 | feed additive for improving quality and flavor of pork and preparation method thereof |
| CN105941943A (en) * | 2016-06-22 | 2016-09-21 | 中粮饲料有限公司 | Feed for fattening pigs and application thereof |
| CN106721006A (en) * | 2016-12-20 | 2017-05-31 | 上海新邦生物科技有限公司 | A kind of meat quality that improves fattens swine feed and preparation method thereof |
| CN106879847A (en) * | 2017-03-24 | 2017-06-23 | 合肥慧谷农业科技有限公司 | One boar food |
| CN107125473A (en) * | 2017-06-01 | 2017-09-05 | 华南农业大学 | The application of PIOGITAZONE HYDROCHLORIDE and vitamin E in terms of pig feed additive is fattened |
| CN107125437A (en) * | 2017-06-02 | 2017-09-05 | 北京同力兴科农业科技有限公司 | It is a kind of to improve the pig feed additive of meat |
| CN107549452A (en) * | 2017-10-20 | 2018-01-09 | 浙江耀飞生物科技有限公司 | A kind of meat modifier for market pig and preparation method thereof |
| CN108522789A (en) * | 2018-03-15 | 2018-09-14 | 凤阳圣达生态养殖有限公司 | A kind of biofermentation pannage and preparation method thereof |
| CN109303177A (en) * | 2018-11-14 | 2019-02-05 | 克拉玛依瑞恒畜牧开发有限责任公司 | A kind of meat is improved-type, fattening pannage |
| CN110338289A (en) * | 2019-07-30 | 2019-10-18 | 华南农业大学 | It is a kind of to improve the herbal tea dreg fodder for fattening meat quality and its application |
| CN110810647A (en) * | 2019-11-21 | 2020-02-21 | 中国科学院亚热带农业生态研究所 | Complete feed for improving pig carcass traits and meat quality by using tea powder, and preparation method and application thereof |
| CN111903859A (en) * | 2020-08-28 | 2020-11-10 | 山东省农业科学院畜牧兽医研究所 | Method for producing high-quality pork by tea branch fermentation |
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