CN107624714A - The cultural method of fragrant pig - Google Patents
The cultural method of fragrant pig Download PDFInfo
- Publication number
- CN107624714A CN107624714A CN201711062130.8A CN201711062130A CN107624714A CN 107624714 A CN107624714 A CN 107624714A CN 201711062130 A CN201711062130 A CN 201711062130A CN 107624714 A CN107624714 A CN 107624714A
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- CN
- China
- Prior art keywords
- pig
- lactic acid
- acid bacteria
- pig house
- jin
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The present invention discloses a kind of cultural method of fragrant pig, comprises the following steps：(1) pig house is built；(2) pig house built well is carried out disinfection, and uses asepsis management；(3) porkling is cultivated, when pig weight is below 40 jin, is raised using corn and Mai Pi, added with probiotics in drinking-water；When pig weight is more than 40 jin, raised using rice bran and lactic acid bacteria, added with lactic acid bacteria in drinking-water；(4) cultivation is delivered for sale for 8 October.The fine and tender taste for the pig that the present invention cultivates out, meat tenderness are savory, do not add any hormone, pure free of contamination pollution-free food；Its pork high protein low-energy food, and nutrition is comprehensive, rich in amino acid and trace element needed by human, is particularly suitable for making old people food, complies fully with Human Physiology needs and health demand.
Description
Technical field
The invention belongs to technical field of agricultural breeding, and in particular to a kind of cultural method of fragrant pig.
Background technology
Current fragrant pig cultural method is mostly that hormone is added in feed, and growth speed of pigs is fast, and pig is greatly shortened and delivers for sale
Time.The pork for the pig for cultivating out by this cultural method is not delicate, and meat is not fragrant, and long-term consumption may have to human body
Evil.
The content of the invention
The technical problems to be solved by the invention are to be directed to above-mentioned the deficiencies in the prior art, there is provided a kind of cultivation of fragrant pig
Method.
The technical solution adopted in the present invention is：A kind of cultural method of fragrant pig, comprises the following steps：
(1) pig house is built；
(2) pig house built well is carried out disinfection, and uses asepsis management；
(3) porkling is cultivated, when pig weight is below 40 jin, is raised using corn and Mai Pi, added with benefit in drinking-water
Raw bacterium；When pig weight is more than 40 jin, raised using rice bran and lactic acid bacteria, added with lactic acid bacteria in drinking-water；
(4) pig house management, daily morning and evening feeding once, are cleaned once for 2 days to pig house, pig house are carried out once in 7 days
Sterilization.
Preferably, rice bran and lactic acid bacteria are fermented together.
The beneficial effects of the present invention are：The fine and tender taste for the pig that the present invention cultivates out, meat tenderness are savory, do not add any
Hormone, pure free of contamination pollution-free food；Its pork high protein low-energy food, and nutrition is comprehensive, rich in needed by human
Amino acid and trace element, it is particularly suitable for making old people food, complies fully with Human Physiology needs and health demand.
Embodiment
The present invention is described in further detail below in conjunction with specific embodiment.
Embodiment：A kind of cultural method of fragrant pig, comprises the following steps：
(1) pig house is built；
(2) pig house built well is carried out disinfection, and uses asepsis management；
(3) porkling is cultivated, when pig weight is below 40 jin, is raised using corn and Mai Pi, added with benefit in drinking-water
Raw bacterium；When pig weight is more than 40 jin, raised using rice bran and lactic acid bacteria, added with lactic acid bacteria in drinking-water；
(4) pig house management, daily morning and evening feeding once, are cleaned once for 2 days to pig house, pig house are carried out once in 7 days
Sterilization.
Preferably, rice bran and lactic acid bacteria are fermented together.
The fine and tender taste for the pig that the present invention cultivates out, meat tenderness are savory, do not add any hormone, pure free of contamination green
Food；Its pork high protein low-energy food, and nutrition is comprehensive, rich in amino acid and trace element needed by human, very
Suitable for making old people food, comply fully with Human Physiology needs and health demand.
Claims (2)
- A kind of 1. cultural method of fragrant pig, it is characterised in that：Comprise the following steps：(1) pig house is built；(2) pig house built well is carried out disinfection, and uses asepsis management；(3) porkling is cultivated, when pig weight is below 40 jin, is raised using corn and Mai Pi, added with probiotics in drinking-water； When pig weight is more than 40 jin, raised using rice bran and lactic acid bacteria, added with lactic acid bacteria in drinking-water；(4) pig house management, daily morning and evening feeding once, are cleaned once for 2 days to pig house, carry out once sterilizing to pig house within 7 days.
- 2. the cultural method of fragrant pig according to claim 1, it is characterised in that：Rice bran and lactic acid bacteria are fermented together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711062130.8A CN107624714A (en) | 2017-11-02 | 2017-11-02 | The cultural method of fragrant pig |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711062130.8A CN107624714A (en) | 2017-11-02 | 2017-11-02 | The cultural method of fragrant pig |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107624714A true CN107624714A (en) | 2018-01-26 |
Family
ID=61106972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711062130.8A Pending CN107624714A (en) | 2017-11-02 | 2017-11-02 | The cultural method of fragrant pig |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107624714A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585128A (en) * | 2014-12-22 | 2015-05-06 | 巴马原种香猪农牧实业有限公司 | Method for breeding Bama miniature pigs |
| CN105191861A (en) * | 2015-11-10 | 2015-12-30 | 芜湖诚德农业科技有限公司 | Fragrant pig raising method |
| CN105248372A (en) * | 2015-11-10 | 2016-01-20 | 芜湖诚德农业科技有限公司 | Nutritional swine cultivation method |
| CN106665468A (en) * | 2015-11-08 | 2017-05-17 | 湖南老古板生态农业有限公司 | Breeding method for xiang pig |
-
2017
- 2017-11-02 CN CN201711062130.8A patent/CN107624714A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585128A (en) * | 2014-12-22 | 2015-05-06 | 巴马原种香猪农牧实业有限公司 | Method for breeding Bama miniature pigs |
| CN106665468A (en) * | 2015-11-08 | 2017-05-17 | 湖南老古板生态农业有限公司 | Breeding method for xiang pig |
| CN105191861A (en) * | 2015-11-10 | 2015-12-30 | 芜湖诚德农业科技有限公司 | Fragrant pig raising method |
| CN105248372A (en) * | 2015-11-10 | 2016-01-20 | 芜湖诚德农业科技有限公司 | Nutritional swine cultivation method |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180126 |