CN108850528A - A kind of pannage and preparation method thereof promoting pig lean meat percentage - Google Patents
A kind of pannage and preparation method thereof promoting pig lean meat percentage Download PDFInfo
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- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The present invention provides a kind of pannage and preparation method thereof for promoting pig lean meat percentage, is related to feed processing technology.The pannage is made of raw material from the following weight：40-50 parts of soybean, 14-20 parts of peanut, 15-18 parts of wheat bran, 3-6 parts of montmorillonite, 2-3 parts of peppermint, 1-3 parts of dried orange peel, 2-3 parts of radish seed, 3-4 parts of fructus cannabis, 1-2 parts of saccharomyces cerevisiae, 2-4 parts of phosphatidyl choline, -3 parts of vitamin e1,0.6-1.4 parts of Ultra Tex 2,0.4-0.8 parts of sodium chloride.The present invention overcomes the deficiencies in the prior art, improve the protein content of traditional pannage, enrich the trophic structure in feed, meeting the resistance for enhancing pig while pig growth, reduce the risk of illness, and the present invention guarantees the rate of body weight gain of pig, increases the economic benefit of cultivation while effectively promoting the lean meat percentage of pig.
Description
Technical field
The present invention relates to feed processing technologies, and in particular to it is a kind of promoted pig lean meat percentage pannage and its preparation side
Method.
Background technique
Pork is the main non-staple food of people's daily life, and property sweet-salty is flat, protein and fat rich in, carbon
The ingredients such as hydrate, calcium, iron, phosphorus.Fleshy fiber is softer, and meat flavour is delicious after cooking processing.With people's living standard
Raising and diet structure adjustment, people turn to " eating lean meat to improve the quality of living " from " food fat meat to satisfy craving ", to Gao Pin
The increase in demand of matter thin pork.
Improving pig lean meat percentage at present mainly has following approach：First, breeding new strain or specialized strain, this is root
This measure, but need the long period.Second, the appropriate slaughter weight for reducing market pig, this influences whether the economic value of live pig.
Third improves diet composition and method for breeding, is mainly reached during swine rearing by addition antibiotic, " clenbuterol hydrochloride "
To growth of animal is promoted, the purpose of lean meat percentage is improved, this is most direct at present and fastest method.But with society
A series of problems, such as progress of meeting, the people increasingly pay close attention to bio-safety and food safety, and the abuse of antibiotic leads to drug resistance
The attention of people, " clenbuterol hydrochloride " are easily put aside in livestock products body together, enter in body that generate poisoning existing by food chain
As.Therefore, the pig feed additive for developing a kind of raising lean meat percentage of safe green is imperative.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of pannage and preparation method thereof for promoting pig lean meat percentage, improve
The protein content of traditional pannage, enriches the trophic structure in feed, and enhancing pig supports while meeting pig growth
Drag reduces the risk of illness, and the present invention guarantees the rate of body weight gain of pig while effectively promoting the lean meat percentage of pig, increases
The economic benefit of cultivation.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs：
A kind of pannage promoting pig lean meat percentage, the pannage are made of raw material from the following weight：Soybean 40-50
Part, 14-20 parts of peanut, 15-18 parts of wheat bran, 3-6 parts of montmorillonite, 2-3 parts of peppermint, 1-3 parts of dried orange peel, 2-3 parts of radish seed, fructus cannabis
3-4 parts, 1-2 parts of saccharomyces cerevisiae, 2-4 parts of phosphatidyl choline, -3 parts of vitamin e1,0.6-1.4 parts of Ultra Tex 2,
0.4-0.8 parts of sodium chloride.
Preferably, a kind of pannage promoting pig lean meat percentage, the pannage are made of raw material from the following weight：Soybean
45 parts, 17 parts of peanut, 16.5 parts of wheat bran, 4.5 parts of montmorillonite, 2.5 parts of peppermint, 2 parts of dried orange peel, 2.5 parts of radish seed, fructus cannabis 3.5
Part, 1.5 parts of saccharomyces cerevisiae, 3 parts of phosphatidyl choline, vitamin E2 part, 1 part of Ultra Tex 2,0.6 part of sodium chloride.
The pannage preparation method includes the following steps：
(1) 6-10h is impregnated in clear water after cleaning soybean and peanut, is pulled soybean and peanut out, is placed in grinder and grinds
Slurry is ground, it is spare；
(2) it is crushed after mixing peppermint, dried orange peel, radish seed and fructus cannabis, is added after 4-5 times of clear water impregnates and boils to boiling
It rises, then to keep the temperature a period of time A that filters to get filtrate spare；
(3) filter residue filtered in above-mentioned steps (2) is added to the ethyl alcohol of 2 times of volume parts, heating and thermal insulation is for a period of time
After filter, obtain liquor B；
(4) filtrate A and liquor B are merged, is added in the slurry in step (1), is added after being mixed evenly
Saccharomyces cerevisiae, heat-preservation fermentation 3-4h, the slurry that must ferment are spare；
(5) fermentation slurry is placed in high pressure homogenizer and carries out homogenization, obtained homogeneous slurry, be added in homogeneous slurry
Montmorillonite, phosphatidyl choline, vitamin E, Ultra Tex 2 and sodium chloride are stirred in blender high speed to equal
It is even, it is spare to obtain mixed slurry；
(6) mixed slurry in above-mentioned steps (5) is mixed with wheat bran, carries out high-temperature sterilization and cooked processing, obtains shortening
Slurry carries out shortening slurry to air-dry processing under room temperature, then the material after air-drying is granulated in pelletizer, is obtained
It is dried in dryer after grain to get pannage of the present invention is arrived.
Preferably, the peanut in step (1) is ground together with shell, and the water temperature of soaking soybean and peanut is 30-40 DEG C.
Preferably, the process boiled in step (2) is that first high fire is boiled to boiling, then is turned small fire and persistently kept the temperature, soaking time
For 15-20min, filtered when filtering while hot.
Preferably, filter residue is added ethanol solution and need to be heated to 80-90 DEG C in step (3), then keeps the temperature 20-25min.
Preferably, the temperature of heat-preservation fermentation is 25-30 DEG C in step (4).
Preferably, the revolving speed of blender is 400-600r/min in step (5), and the time of stirring is 20-30min.
Preferably, the pannage is to food mode：The porkling of 30 jin or less weight gives food 4-5 times, 30 jin of weights daily
Amount it is above at pig, it is daily to food 3 times.
The present invention provides a kind of pannage and preparation method thereof for promoting pig lean meat percentage, and advantage exists compared with prior art
In：
(1) present invention is base-material using soybean, peanut and wheat bran, can effectively provide the protein of pig during the growth process,
High protein is conducive to the deposition of lean pork, increases lean meat percentage, and peanut not decladding, makes feed plant fiber rich in,
Facilitate digestion and absorption of the pig to feed, accelerates the growth of pig.
(2) present invention, can be in the resistance for effectively promoting pig added with Chinese medicines such as peppermint, dried orange peel, radish seed and fructus cannabis
While, the fat content of pig is reduced, the lean meat percentage of pig is increased, and makes later period resulting pork is fresh and tender to have chewy texture.
(3) present invention ferments to the base-material of feed using saccharomyces cerevisiae, can effectively be promoted in feed all kinds of nutrition at
The content divided, while macro-nutrients are resolved into small molecule, convenient for the absorption and digestion of pig, increase the growth effect of pig
Rate promotes the economic benefit of cultivation.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1：
A kind of pannage promoting pig lean meat percentage, the pannage are made of raw material from the following weight：40 parts of soybean, flower
Raw 14 parts, 15 parts of wheat bran, 3 parts of montmorillonite, 2 parts of peppermint, 1 part of dried orange peel, 2 parts of radish seed, 3 parts of fructus cannabis, 1 part of saccharomyces cerevisiae, phosphorus
2 parts of phosphatidylcholine, vitamin e1 part, 0.6 part of Ultra Tex 2,0.4 part of sodium chloride.
The pannage preparation method includes the following steps：
(1) 6-10h is impregnated in clear water after cleaning soybean and peanut, is pulled soybean and peanut out, is placed in grinder and grinds
Slurry is ground, it is spare；
(2) it is crushed after mixing peppermint, dried orange peel, radish seed and fructus cannabis, is added after 4-5 times of clear water impregnates and boils to boiling
It rises, then to keep the temperature a period of time A that filters to get filtrate spare；
(3) filter residue filtered in above-mentioned steps (2) is added to the ethyl alcohol of 2 times of volume parts, heating and thermal insulation is for a period of time
After filter, obtain liquor B；
(4) filtrate A and liquor B are merged, is added in the slurry in step (1), is added after being mixed evenly
Saccharomyces cerevisiae, heat-preservation fermentation 3-4h, the slurry that must ferment are spare；
(5) fermentation slurry is placed in high pressure homogenizer and carries out homogenization, obtained homogeneous slurry, be added in homogeneous slurry
Montmorillonite, phosphatidyl choline, vitamin E, Ultra Tex 2 and sodium chloride are stirred in blender high speed to equal
It is even, it is spare to obtain mixed slurry；
(6) mixed slurry in above-mentioned steps (5) is mixed with wheat bran, carries out high-temperature sterilization and cooked processing, obtains shortening
Slurry carries out shortening slurry to air-dry processing under room temperature, then the material after air-drying is granulated in pelletizer, is obtained
It is dried in dryer after grain to get pannage of the present invention is arrived.
Wherein, the peanut in step (1) is ground together with shell, and the water temperature of soaking soybean and peanut is 30-40 DEG C；Step
Suddenly the process boiled in (2) is that first high fire is boiled to boiling, then is turned small fire and persistently kept the temperature, soaking time 15-20min, when filtering
To filter while hot；Ethanol solution, which is added, in filter residue in step (3) need to be heated to 80-90 DEG C, then keep the temperature 20-25min；In step (4)
The temperature of heat-preservation fermentation is 25-30 DEG C；The revolving speed of blender is 400-600r/min in step (5), and the time of stirring is 20-
30min；The pannage is to food mode：The porkling of 30 jin or less weight gives food 4-5 times daily, it is more than 30 jin of weight at
Pig, it is daily to food 3 times.
Embodiment 2：
A kind of pannage promoting pig lean meat percentage, the pannage are made of raw material from the following weight：50 parts of soybean, flower
Raw 20 parts, 18 parts of wheat bran, 6 parts of montmorillonite, 3 parts of peppermint, 3 parts of dried orange peel, 3 parts of radish seed, 4 parts of fructus cannabis, 2 parts of saccharomyces cerevisiae, phosphorus
4 parts of phosphatidylcholine, 3 parts of vitamin E, 1.4 parts of Ultra Tex 2,0.8 part of sodium chloride.
The pannage preparation method includes the following steps：
(1) 6-10h is impregnated in clear water after cleaning soybean and peanut, is pulled soybean and peanut out, is placed in grinder and grinds
Slurry is ground, it is spare；
(2) it is crushed after mixing peppermint, dried orange peel, radish seed and fructus cannabis, is added after 4-5 times of clear water impregnates and boils to boiling
It rises, then to keep the temperature a period of time A that filters to get filtrate spare；
(3) filter residue filtered in above-mentioned steps (2) is added to the ethyl alcohol of 2 times of volume parts, heating and thermal insulation is for a period of time
After filter, obtain liquor B；
(4) filtrate A and liquor B are merged, is added in the slurry in step (1), is added after being mixed evenly
Saccharomyces cerevisiae, heat-preservation fermentation 3-4h, the slurry that must ferment are spare；
(5) fermentation slurry is placed in high pressure homogenizer and carries out homogenization, obtained homogeneous slurry, be added in homogeneous slurry
Montmorillonite, phosphatidyl choline, vitamin E, Ultra Tex 2 and sodium chloride are stirred in blender high speed to equal
It is even, it is spare to obtain mixed slurry；
(6) mixed slurry in above-mentioned steps (5) is mixed with wheat bran, carries out high-temperature sterilization and cooked processing, obtains shortening
Slurry carries out shortening slurry to air-dry processing under room temperature, then the material after air-drying is granulated in pelletizer, is obtained
It is dried in dryer after grain to get pannage of the present invention is arrived.
Wherein, the peanut in step (1) is ground together with shell, and the water temperature of soaking soybean and peanut is 30-40 DEG C；Step
Suddenly the process boiled in (2) is that first high fire is boiled to boiling, then is turned small fire and persistently kept the temperature, soaking time 15-20min, when filtering
To filter while hot；Ethanol solution, which is added, in filter residue in step (3) need to be heated to 80-90 DEG C, then keep the temperature 20-25min；In step (4)
The temperature of heat-preservation fermentation is 25-30 DEG C；The revolving speed of blender is 400-600r/min in step (5), and the time of stirring is 20-
30min；The pannage is to food mode：The porkling of 30 jin or less weight gives food 4-5 times daily, it is more than 30 jin of weight at
Pig, it is daily to food 3 times.
Embodiment 3：
A kind of pannage promoting pig lean meat percentage, the pannage are made of raw material from the following weight：45 parts of soybean, flower
17 parts raw, 16.5 parts of wheat bran, 4.5 parts of montmorillonite, 2.5 parts of peppermint, 2 parts of dried orange peel, 2.5 parts of radish seed, 3.5 parts of fructus cannabis, wine brewing
1.5 parts of yeast, 3 parts of phosphatidyl choline, vitamin E2 part, 1 part of Ultra Tex 2,0.6 part of sodium chloride.
The pannage preparation method includes the following steps：
(1) 6-10h is impregnated in clear water after cleaning soybean and peanut, is pulled soybean and peanut out, is placed in grinder and grinds
Slurry is ground, it is spare；
(2) it is crushed after mixing peppermint, dried orange peel, radish seed and fructus cannabis, is added after 4-5 times of clear water impregnates and boils to boiling
It rises, then to keep the temperature a period of time A that filters to get filtrate spare；
(3) filter residue filtered in above-mentioned steps (2) is added to the ethyl alcohol of 2 times of volume parts, heating and thermal insulation is for a period of time
After filter, obtain liquor B；
(4) filtrate A and liquor B are merged, is added in the slurry in step (1), is added after being mixed evenly
Saccharomyces cerevisiae, heat-preservation fermentation 3-4h, the slurry that must ferment are spare；
(5) fermentation slurry is placed in high pressure homogenizer and carries out homogenization, obtained homogeneous slurry, be added in homogeneous slurry
Montmorillonite, phosphatidyl choline, vitamin E, Ultra Tex 2 and sodium chloride are stirred in blender high speed to equal
It is even, it is spare to obtain mixed slurry；
(6) mixed slurry in above-mentioned steps (5) is mixed with wheat bran, carries out high-temperature sterilization and cooked processing, obtains shortening
Slurry carries out shortening slurry to air-dry processing under room temperature, then the material after air-drying is granulated in pelletizer, is obtained
It is dried in dryer after grain to get pannage of the present invention is arrived.
Wherein, the peanut in step (1) is ground together with shell, and the water temperature of soaking soybean and peanut is 30-40 DEG C；Step
Suddenly the process boiled in (2) is that first high fire is boiled to boiling, then is turned small fire and persistently kept the temperature, soaking time 15-20min, when filtering
To filter while hot；Ethanol solution, which is added, in filter residue in step (3) need to be heated to 80-90 DEG C, then keep the temperature 20-25min；In step (4)
The temperature of heat-preservation fermentation is 25-30 DEG C；The revolving speed of blender is 400-600r/min in step (5), and the time of stirring is 20-
30min；The pannage is to food mode：The porkling of 30 jin or less weight gives food 4-5 times daily, it is more than 30 jin of weight at
Pig, it is daily to food 3 times.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that：It still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (9)
1. a kind of pannage for promoting pig lean meat percentage, which is characterized in that the pannage is made of raw material from the following weight：Greatly
40-50 parts of beans, 14-20 parts of peanut, 15-18 parts of wheat bran, 3-6 parts of montmorillonite, 2-3 parts of peppermint, 1-3 parts of dried orange peel, radish seed 2-3
Part, 3-4 parts of fructus cannabis, 1-2 parts of saccharomyces cerevisiae, 2-4 parts of phosphatidyl choline, -3 parts of vitamin e1, Ultra Tex 2
0.6-1.4 parts, 0.4-0.8 parts of sodium chloride.
2. a kind of pannage for promoting pig lean meat percentage according to claim 1, which is characterized in that the pannage is by following
The raw material of parts by weight is made：45 parts of soybean, 17 parts of peanut, 16.5 parts of wheat bran, 4.5 parts of montmorillonite, 2.5 parts of peppermint, 2 parts of dried orange peel,
2.5 parts of radish seed, 3.5 parts of fructus cannabis, 1.5 parts of saccharomyces cerevisiae, 3 parts of phosphatidyl choline, vitamin E2 part, two starch phosphorus of acetylation
1 part of acid esters, 0.6 part of sodium chloride.
3. a kind of preparation method for promoting pig lean meat percentage pannage, which is characterized in that the pannage preparation method includes following
Step：
(1) 6-10h is impregnated in clear water after cleaning soybean and peanut, is pulled soybean and peanut out, is placed in grinder and is ground
Slurry, it is spare；
(2) it is crushed after mixing peppermint, dried orange peel, radish seed and fructus cannabis, is added after 4-5 times of clear water impregnates and boils to boiling,
It is spare that the A that filters to get filtrate for a period of time is kept the temperature again；
(3) filter residue filtered in above-mentioned steps (2) is added to the ethyl alcohol of 2 times of volume parts, heating and thermal insulation mistake afterwards for a period of time
Filter, obtains liquor B；
(4) filtrate A and liquor B are merged, is added in the slurry in step (1), wine brewing is added after being mixed evenly
Yeast, heat-preservation fermentation 3-4h, the slurry that must ferment are spare；
(5) fermentation slurry is placed in high pressure homogenizer and carries out homogenization, obtain homogeneous slurry, it is de- that illiteracy is added in homogeneous slurry
Stone, phosphatidyl choline, vitamin E, Ultra Tex 2 and sodium chloride are stirred until homogeneous in blender high speed, obtain
Mixed slurry is spare；
(6) mixed slurry in above-mentioned steps (5) is mixed with wheat bran, carries out high-temperature sterilization and cooked processing, obtains shortening slurry,
Shortening slurry is carried out to air-dry processing under room temperature, then the material after air-drying is granulated in pelletizer, after obtaining particle
It is dried in dryer to get pannage of the present invention is arrived.
4. a kind of preparation method for promoting pig lean meat percentage pannage according to claim 3, it is characterised in that：Step (1)
In peanut ground together with shell, and the water temperature of soaking soybean and peanut be 30-40 DEG C.
5. a kind of preparation method for promoting pig lean meat percentage pannage according to claim 3, it is characterised in that：Step (2)
In the process boiled boil for first high fire to boiling, then turn small fire and persistently keep the temperature, soaking time 15-20min, for while hot when filtering
Filtering.
6. a kind of preparation method for promoting pig lean meat percentage pannage according to claim 3, it is characterised in that：Step (3)
Ethanol solution, which is added, in middle filter residue need to be heated to 80-90 DEG C, then keep the temperature 20-25min.
7. a kind of preparation method for promoting pig lean meat percentage pannage according to claim 3, it is characterised in that：Step (4)
The temperature of middle heat-preservation fermentation is 25-30 DEG C.
8. a kind of preparation method for promoting pig lean meat percentage pannage according to claim 3, it is characterised in that：Step (5)
The revolving speed of middle blender is 400-600r/min, and the time of stirring is 20-30min.
9. a kind of pannage for promoting pig lean meat percentage according to claim 1, which is characterized in that the pannage gives food
Mode is：The porkling of 30 jin or less weight gives food 4-5 time daily, it is more than 30 jin of weight at pig, it is daily to eating 3 times.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114766589A (en) * | 2022-05-17 | 2022-07-22 | 广西富鹏农牧有限公司 | Leaven for traditional Chinese medicine feed |
| CN116926135A (en) * | 2023-07-18 | 2023-10-24 | 揭阳通威饲料有限公司 | Preparation method of modified phosphate and application of modified phosphate in aquatic puffed feed |
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| Publication number | Priority date | Publication date | Assignee | Title |
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