CN108576430A - A kind of fermented pig feed improving pig flesh flavor - Google Patents
A kind of fermented pig feed improving pig flesh flavor Download PDFInfo
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- CN108576430A CN108576430A CN201810295916.2A CN201810295916A CN108576430A CN 108576430 A CN108576430 A CN 108576430A CN 201810295916 A CN201810295916 A CN 201810295916A CN 108576430 A CN108576430 A CN 108576430A
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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- 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
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- 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
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
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- 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
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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
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- Food Science & Technology (AREA)
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- Biotechnology (AREA)
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- Sustainable Development (AREA)
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- Biomedical Technology (AREA)
- Microbiology (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of fermented pig feeds improving pig flesh flavor, are related to field of animal feed, including corn, dregs of beans, wheat bran, rice bran, zymocyte liquid, yeast selenium and brown sugar fermentation are made；The zymocyte liquid includes bacillus subtilis, saccharomyces cerevisiae, enterococcus faecalis, Rhodopseudomonas palustris.The present invention provides beneficial bacterium largely living to animal using fermentation material as carrier, and additive amount is big, and activity is unaffected, because need not be to preserve activity to do the processing such as special coating, addition be of low cost, is a kind of good technical finesse mode for maintaining animal health.
Description
Technical field
The present invention relates to field of animal feed, more particularly, to a kind of fermented pig feed improving pig flesh flavor.
Background technology
With the raising of living standard and health care consciousness, the diet structure of people has changed a lot, and increasingly notes
The relationship of weight dietary ingredient and its health, has higher requirement to food, is especially constantly carried to the requirement of livestock products
It is high.Pork is the emphasis that people improve in recent years as component part important in people's diet.High protein, low fat, low courage
Sterol, not only thin but also tender, the delicious pork of succulence is quite popular with consumers on the market.Therefore, how meat quality regulation and control to be carried out
One of the hot spot of current Animal nutrition area research is become.
The meat quality that we usually say includes mainly pH value, yellowish pink, tenderness, muscular system waterpower, muscle fat content, fat
Fat acid forms and several aspects such as flavor.The science basis of meat concept is by Univ Nottingham UK doctor lawrie in 1966
It establishes in first version meat science monograph, the publication of recent decades world monograph " meat science " and all previous international meat science and technology conferences
Exchange so that traditional meat concept is weeded out the old and bring forth the new.Modern meat concept was summarized as 5 kinds by Denmark scholar anderson in 2000
Attribute：Cating quality, nutritional quality, technical quality, hygienic quality and humane quality.
It is many to influence meat qualitative factor, including heredity, environment, nutrition and feeding management etc., as pig breeding industry is to improving meat
The hereditary and selection of pig growth rate and feed efficiency, and it is continuous complete on nutrient formulation to give full play to pork pig genetic force
It is kind.So that pork pig production level is improved, but simultaneously, meat quality becomes thick old, lacks flavor, and palatability is poor, reduces
Satisfaction of the consumer to meat.Meat quality is deteriorated is increasingly becoming swine science, meat science, animal something lost with improvement problem
Pass breeding, physiology and biochemistry, a key subjects of the fields such as genetic engineering internal medicine scholar common concern and research of pulling together.
Numerous researchs are indicated：It is to improve the important channel of meat to improve nutrition and feeding and management level.With the nutriment mechanism of action
Research go deep into, the exploitation of novel nourishing substance and feed formula technology improves the intramuscular fat of animal by nutriment,
The technological means for improving carcass quality is also more and more.
Invention content
The present invention in order to solve the above-mentioned technical problem, provide it is a kind of improve pig flesh flavor fermented pig feed, by
Feeding in certain time before delivering for sale, can achieve the purpose that improve pig flesh flavor.
To achieve the goals above, the present invention adopts the following technical scheme that：A kind of fermented pig feeding improving pig flesh flavor
Material is made of the fermentation of corn, dregs of beans, wheat bran, rice bran, zymocyte liquid, garlic and brown sugar；The zymocyte liquid includes withered grass bud
Spore bacillus, saccharomyces cerevisiae, enterococcus faecalis, Rhodopseudomonas palustris.
Preferably, the component calculates by weight includes：20-45 parts of corns, 20-30 parts of dregs of beans, 10-20 portions of wheats
Bran, 10-20 part rice bran, 30-40 parts of clear water, 0.5-0.8 portions of brown sugar, the yeast selenium of 0.01-0.02 parts of 2000ppm, 0.5 part of hair
Yeast-like fungi liquid；The zymocyte liquid standard is：Bacillus subtilis >=9.00*108CFU/g, saccharomyces cerevisiae >=9.00*
108CFU/g, enterococcus faecalis >=1.00*108CFU/g, Rhodopseudomonas palustris >=1.00*108CFU/g.
A kind of preparation method for the fermented pig feed improving pig flesh flavor, steps are as follows：
Step 1 mixes the corn, dregs of beans, wheat bran, rice bran with clear water；
The brown sugar and zymocyte liquid is added in step 2；
Step 3 is packed into durable polybag, exhaust sealing；.
Step 4, sealing are protected from light fermentation；
After step 5, fermentation, room temperature storage
The present invention due to the adoption of the above technical solution, can provide a large amount of beneficial bacteriums in solid form, and beneficial bacterium exists
The enzyme generated in fermentation process can decompose substrate, and predigesting feed improves the palatability of feed.
Specific implementation mode
With reference to embodiment, the invention will be further described.
Involved component, raw material etc. in following embodiments are unless otherwise noted existing routine in the prior art
Component, raw material etc. can be obtained by regular commercial sources.
Embodiment 1：
Formula is：A kind of fermented pig feed improving pig flesh flavor, is grouped as by the group of following parts by weight：40 parts
Corn, 20 parts of dregs of beans, 10 parts of wheat bran, 10 parts of rice brans, 30 parts of clear water, 0.5 portion of brown sugar, 0.015 part of 2000ppm yeast selenium,
0.5 part of zymocyte liquid；Zymocyte liquid standard is：Bacillus subtilis >=9.00*108CFU/g, saccharomyces cerevisiae >=9.00*
108CFU/g, enterococcus faecalis >=1.00*108CFU/g, Rhodopseudomonas palustris >=1.00*108CFU/g.
Preparation process is as follows：
Step 1 mixes above-mentioned corn, dregs of beans, wheat bran, rice bran with clear water；
Above-mentioned brown sugar and zymocyte liquid is added in step 2；
Step 3 is packed into durable polybag, exhaust sealing；.
Step 4, the material being sealed, are placed in 28-35 degrees Celsius of room, are protected from light fermentation 4-5 days.Period pays attention to looking into
See the flatulence situation of polybag, flatulence is serious to be needed to deflate, exhaust, seal again；
Step 5, fermentation finish, and room temperature is stored after the Organic Selenium mixing is added.
Embodiment two：
Formula is：A kind of fermented pig feed improving pig flesh flavor, is grouped as by the group of following parts by weight：30 parts
Corn, 15 parts of dregs of beans, 15 parts of wheat bran, 20 parts of rice brans, 30 parts of clear water, 0.5 portion of brown sugar, the yeast selenium of 0.01 part of 2000ppm, 0.5
Part zymocyte liquid；Zymocyte liquid standard is：Bacillus subtilis >=9.00*108CFU/g, saccharomyces cerevisiae >=9.00*108CFU/
G, enterococcus faecalis >=1.00*108CFU/g, Rhodopseudomonas palustris >=1.00*108CFU/g.
Preparation process is as follows：
Step 1 mixes above-mentioned corn, dregs of beans, wheat bran, rice bran with clear water；
Above-mentioned garlic, brown sugar and zymocyte liquid is added in step 2；
Step 3 is packed into durable polybag, exhaust sealing；.
Step 4, the material being sealed, are placed in 28-35 degrees Celsius of room, are protected from light fermentation 4-5 days.Period pays attention to looking into
See the flatulence situation of polybag, flatulence is serious to be needed to deflate, exhaust, seal again；
Room temperature is stored after step 5, fermentation, is finished within 1-2 days after opening bag.
Through experiment：The pig that 75 kilograms or so of weight addition 20% in feeding normally fattens material is above-mentioned without any antibiotic
Pannage after 40-50 days, every pork index normally fattens the pig of material significantly better than only feeding, and data are as follows：
Pork drip loss：≤ 3%；
It is yellowish pink：4.5 points (full marks 5 divide)；
PH value：6-6.6, pH value 5.3-5.7 after 24 hours.
The present invention provides beneficial bacterium largely living to animal using fermentation material as carrier, and additive amount is big, and activity is unaffected,
Because need not be to preserve activity to do the processing such as special coating, addition be of low cost, is that one kind maintaining animal health well
Technical finesse mode；Organic Selenium improves the oxidation resistance of body, and improve muscle is waterpower, improvement yellowish pink；In addition a large amount of
Mycoprotein and bacterial metabolism generate organic acid, pig flesh flavor can be effectively improved.
Claims (3)
1. a kind of fermented pig feed improving pig flesh flavor, which is characterized in that by corn, dregs of beans, wheat bran, rice bran, zymophyte
Liquid, yeast selenium and brown sugar fermentation are made；The zymocyte liquid includes bacillus subtilis, saccharomyces cerevisiae, enterococcus faecalis, marsh
Red pseudomonas.
2. the fermented pig feed according to claim 1 for improving pig flesh flavor, which is characterized in that component is by weight
Including：20-45 parts of corns, 20-30 parts of dregs of beans, 10-20 parts of wheat bran, 10-20 parts of rice brans, 30-40 parts of clear water, 0.5-0.8 parts
The yeast selenium of brown sugar, 0.01-0.02 part 2000ppm, 0.5 part of zymocyte liquid；The zymocyte liquid standard is：Bacillus subtilis
Bacterium >=9.00*108CFU/g, saccharomyces cerevisiae >=9.00*108CFU/g, enterococcus faecalis >=1.00*108CFU/g, marsh are red false single
Born of the same parents bacterium >=1.00*108CFU/g.
3. improving the preparation method of the fermented pig feed of pig flesh flavor as claimed in claim 1 or 2, which is characterized in that step
It is rapid as follows：
Step 1 mixes the corn, dregs of beans, wheat bran, rice bran with clear water；
Yeast selenium, brown sugar and the zymocyte liquid is added in step 2；
Step 3 is packed into durable polybag, exhaust sealing；
Step 4, sealing are protected from light fermentation；
After step 5, fermentation, room temperature storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810295916.2A CN108576430A (en) | 2018-03-30 | 2018-03-30 | A kind of fermented pig feed improving pig flesh flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810295916.2A CN108576430A (en) | 2018-03-30 | 2018-03-30 | A kind of fermented pig feed improving pig flesh flavor |
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| Publication Number | Publication Date |
|---|---|
| CN108576430A true CN108576430A (en) | 2018-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810295916.2A Withdrawn CN108576430A (en) | 2018-03-30 | 2018-03-30 | A kind of fermented pig feed improving pig flesh flavor |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110331106A (en) * | 2019-07-18 | 2019-10-15 | 北京肇铭蓝天展望生物技术研究所有限公司 | It is a kind of improve pork delicate flavour photosynthetic bacteria preparation and its application |
| CN111887345A (en) * | 2020-08-13 | 2020-11-06 | 湖北夷枝红富硒生物科技有限公司 | Biological fermentation organic antibiotic-free selenium-rich feed |
| CN115176910A (en) * | 2022-06-16 | 2022-10-14 | 浙江大学 | Fermented feed capable of improving pork oxidation resistance and reducing drip loss and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551132A (en) * | 2015-09-25 | 2017-04-05 | 泷全(漳州)生物科技有限公司 | A kind of fermentative feedstuff of microbe preparation method that can improve pork quality |
| CN106615806A (en) * | 2016-12-28 | 2017-05-10 | 南京致润生物科技有限公司 | Biologically fermented feed for improving pork quality and production method and application of biologically fermented feed |
| CN107712348A (en) * | 2017-10-30 | 2018-02-23 | 金华傲农生物科技有限公司 | A kind of feed addictive for improving pig flesh flavor and preparation method and application |
-
2018
- 2018-03-30 CN CN201810295916.2A patent/CN108576430A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551132A (en) * | 2015-09-25 | 2017-04-05 | 泷全(漳州)生物科技有限公司 | A kind of fermentative feedstuff of microbe preparation method that can improve pork quality |
| CN106615806A (en) * | 2016-12-28 | 2017-05-10 | 南京致润生物科技有限公司 | Biologically fermented feed for improving pork quality and production method and application of biologically fermented feed |
| CN107712348A (en) * | 2017-10-30 | 2018-02-23 | 金华傲农生物科技有限公司 | A kind of feed addictive for improving pig flesh flavor and preparation method and application |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110331106A (en) * | 2019-07-18 | 2019-10-15 | 北京肇铭蓝天展望生物技术研究所有限公司 | It is a kind of improve pork delicate flavour photosynthetic bacteria preparation and its application |
| CN111887345A (en) * | 2020-08-13 | 2020-11-06 | 湖北夷枝红富硒生物科技有限公司 | Biological fermentation organic antibiotic-free selenium-rich feed |
| CN115176910A (en) * | 2022-06-16 | 2022-10-14 | 浙江大学 | Fermented feed capable of improving pork oxidation resistance and reducing drip loss and preparation method thereof |
| CN115176910B (en) * | 2022-06-16 | 2024-02-02 | 浙江大学 | Fermented feed capable of improving pork antioxidant capacity and reducing drip loss and preparation method thereof |
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Application publication date: 20180928 |