CN109122564A - A kind of small-micelle water improves the cultural method of meat quality - Google Patents
A kind of small-micelle water improves the cultural method of meat quality Download PDFInfo
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- CN109122564A CN109122564A CN201810971909.XA CN201810971909A CN109122564A CN 109122564 A CN109122564 A CN 109122564A CN 201810971909 A CN201810971909 A CN 201810971909A CN 109122564 A CN109122564 A CN 109122564A
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- small
- micelle water
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- meat quality
- probiotics
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 44
- 239000000693 micelle Substances 0.000 title claims abstract description 28
- 235000013372 meat Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 23
- 230000004060 metabolic process Effects 0.000 claims abstract description 11
- 230000036039 immunity Effects 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 28
- 241000196324 Embryophyta Species 0.000 claims description 18
- 238000004332 deodorization Methods 0.000 claims description 18
- 239000006041 probiotic Substances 0.000 claims description 18
- 235000018291 probiotics Nutrition 0.000 claims description 18
- 239000000126 substance Substances 0.000 claims description 18
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 14
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 14
- 244000105624 Arachis hypogaea Species 0.000 claims description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims description 14
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 14
- 240000001851 Artemisia dracunculus Species 0.000 claims description 14
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 14
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 14
- 241000051984 Blepharidachne Species 0.000 claims description 14
- 241000223782 Ciliophora Species 0.000 claims description 14
- 235000019733 Fish meal Nutrition 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 14
- 235000010469 Glycine max Nutrition 0.000 claims description 14
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 claims description 14
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 14
- 241000218231 Moraceae Species 0.000 claims description 14
- 235000008708 Morus alba Nutrition 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 14
- 239000001138 artemisia absinthium Substances 0.000 claims description 14
- SWEYNHYBJHPVJL-UHFFFAOYSA-N butanoic acid;sodium Chemical compound [Na].CCCC(O)=O SWEYNHYBJHPVJL-UHFFFAOYSA-N 0.000 claims description 14
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 14
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 14
- 239000004467 fishmeal Substances 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 235000013379 molasses Nutrition 0.000 claims description 14
- 235000020232 peanut Nutrition 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 235000009566 rice Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 14
- 239000004474 valine Substances 0.000 claims description 14
- 235000015099 wheat brans Nutrition 0.000 claims description 14
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 4
- 239000001653 FEMA 3120 Substances 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 241000371484 Machilus nanmu Species 0.000 claims description 4
- 241000712582 Neolitsea aurata Species 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 244000295923 Yucca aloifolia Species 0.000 claims description 4
- 235000004552 Yucca aloifolia Nutrition 0.000 claims description 4
- 235000012044 Yucca brevifolia Nutrition 0.000 claims description 4
- 235000017049 Yucca glauca Nutrition 0.000 claims description 4
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 230000001473 noxious effect Effects 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 4
- 230000001976 improved effect Effects 0.000 abstract description 14
- 235000015277 pork Nutrition 0.000 abstract description 11
- 239000006185 dispersion Substances 0.000 abstract description 3
- 238000001727 in vivo Methods 0.000 abstract description 3
- 150000003254 radicals Chemical class 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000004459 forage Substances 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 239000008399 tap water Substances 0.000 description 6
- 235000020679 tap water Nutrition 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 4
- 230000002503 metabolic effect Effects 0.000 description 4
- 239000003053 toxin Substances 0.000 description 4
- 231100000765 toxin Toxicity 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 229920002338 polyhydroxyethylmethacrylate Polymers 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000282887 Suidae Species 0.000 description 2
- 238000009360 aquaculture Methods 0.000 description 2
- 244000144974 aquaculture Species 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
-
- 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
- A23K10/16—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
-
- 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
- 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
- A23K10/33—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from molasses
-
- 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
-
- 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
- A23K20/105—Aliphatic or alicyclic compounds
-
- 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
- A23K20/20—Inorganic substances, e.g. oligoelements
-
- 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
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
-
- 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
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/30—Oligoelements
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Biomedical Technology (AREA)
- Birds (AREA)
- Biodiversity & Conservation Biology (AREA)
- Animal Behavior & Ethology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses the cultural methods that a kind of small-micelle water improves meat quality, and method is: stirring improved formula for pig forage with subset water dispersion, then feed pig with it.The present invention can effectively enhance metabolism, the activity of enzyme in pig body is improved, free radical extra in vivo is eliminated, promotes the discharge of vivotoxin and the raising of immunity of organisms, improve the quality problems such as yellowish pink, tenderness, drip loss, the pH value of pork, meets requirement of the people to high quality pork.
Description
Technical field
The present invention relates to livestock and poultry cultivation method and technology fields, and in particular to a kind of improved pannage, and use subset
Water dispersion forage feed pig reaches the cultural method for improving meat quality.
Background technique
Human body it is daily the nutriments such as suitable vitamin, protein, fat need to be taken in from diet to meet itself
Body activities, and pork is one of important sources of these nutriments.Aquaculture often pursues the maximization of the speed of growth, and
A series of problems, such as ignoring nutritive value, the quality of meat quality, the person that is unable to satisfy Modern consumer is to green and healthy meat
It is required that.Producing high-quality pork is aquaculture problem urgently to be resolved.
Water in nature isolates not instead of in the form of single hydrone mostly to be existed, and passes through hydrogen by several hydrones
Key acts on forming cluster structure presence.Tap water, pure water and mineral water in daily life, are by 10 or more hydrones
" the macromolecular mass water " of composition.Scientific research discovery, changes the size of water molecule cluster, available to be made of 5~6 hydrones
Small cluster water, i.e., " small-micelle water ".Compared with macromolecular mass water, small-micelle water penetration, dissolving power, extension and
Metabolism power etc. is significantly improved, and is easy to be absorbed and utilized by internal cell, supplements required nutrition, boost metabolism,
Intracorporal metabolic waste and toxin is discharged.
Summary of the invention
(1) the technical issues of solving
In view of the problems of the existing technology, the present invention provides the cultivation sides that a kind of small-micelle water improves meat quality
Method.The present invention stirs improveds pannage using subset water dispersion, enhancing metabolism, be discharged intracorporal metabolic waste with
Toxin improves immunity of organisms, so as to improve the quality of pork.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs: a kind of small-micelle water raising pork
The cultural method of quality, the cultural method that the small-micelle water improves meat quality comprise the steps of:
The raw material of S1, pannage by weight ratio is made: soybean 35-45, rice 15-20, peanut cake 8-10, wheat bran
12-15, leaf of Herba Apii graveolentis 3-5, fish meal 0.8-1.2, salt 0.3-0.4, mountain flour 0.8-1.2, calcium monohydrogen phosphate 0.4-0.5, butyric acid sodium powder
0.8-1, cane molasses powder 1-1.2, the sub- 1-3 of mulberries, argy wormwood 0.8-1.2, ciliate desert-grass 0.8-1.2, probiotics 0.2-0.6, plant
Type deodorization substance 0.1-0.2, valine 0.5-1, L lysine HCL 0.3-0.5, microelement pre-mix material 0.4-0.8；
S2, feed is stirred evenly with small-micelle water.
Preferably, the raw material of pannage by weight ratio is made in S1: soybean 35, rice 15, peanut cake 8, wheat bran
12, leaf of Herba Apii graveolentis 3, fish meal 0.8, salt 0.3, mountain flour 0.8, calcium monohydrogen phosphate 0.4, butyric acid sodium powder 0.8, cane molasses powder 1, mulberries 1,
It is argy wormwood 0.8, ciliate desert-grass 0.8, probiotics 0.2, plant type deodorization substance 0.1, valine 0.5, L lysine HCL 0.3, micro-
Trace mineral feed 0.4.
Preferably, the raw material of pannage by weight ratio is made in S1: soybean 40, rice 17.5, peanut cake 9, wheat
Bran 13.5, leaf of Herba Apii graveolentis 4, fish meal 1, salt 0.35, mountain flour 1, calcium monohydrogen phosphate 0.45, butyric acid sodium powder 0.9, cane molasses powder 1.1, mulberries
Son 2, argy wormwood 1, ciliate desert-grass 1, probiotics 0.4, plant type deodorization substance 0.15, valine 0.55, L lysine HCL 0.4,
Microelement pre-mix material 0.6.
Preferably, the raw material of pannage by weight ratio is made in S1: soybean 45, rice 20, peanut cake 10, wheat bran
15, leaf of Herba Apii graveolentis 5, fish meal 1.2, salt 0.4, mountain flour 1.2, calcium monohydrogen phosphate 0.5, butyric acid sodium powder 1, cane molasses powder 1.2, mulberries 3,
It is argy wormwood 1.2, ciliate desert-grass 1.2, probiotics 0.6, plant type deodorization substance 0.2, valine 1, L lysine HCL 0.5, micro
Element premix 0.8.
Further, the probiotics is one in lactic acid bacteria, solidification bacillus, lactobacillus acidophilus and streptococcus thermophilus
Kind or a variety of mixing.
Further, the plant type deodorization substance is yucca shidigera extract, synanthrin, rust leaf Neolitsea aurata extraction
The mixing of one or more of object, Yunnan Machilus nanmu extract and green peel.
Further, subset water energy is quickly penetrated into tissue and cell, in feed nutritional ingredient and oxygen bring into
Cell takes noxious material extracellularly out of when being pierced by, to enhance metabolism, improves immunity of organisms, these functions are certainly
The macromolecular mass such as water water can not have.
(3) beneficial effect
The present invention provides a kind of small-micelle water improve meat quality cultural method, have it is following the utility model has the advantages that
The method that the present invention uses the pannage pig feeding improved by small-micelle water, can boost metabolism, have
Intracorporal metabolic waste and toxin is discharged in effect, immunity of organisms is improved, to influence the quality of meat quality；Wherein, due to small
Micel water energy is quickly penetrated into tissue and cell, in feed nutritional ingredient and oxygen bring cell into, by Toxic when being pierced by
Matter is taken out of extracellularly, and can eliminate free radical extra in vivo rapidly, to enhance metabolism, improves immunity of organisms,
To improve the quality of pork, higher economic value is brought.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, and described embodiment is only
It is a part of the embodiment of the present invention, instead of all the embodiments.
The present invention provides a kind of technical solution: a kind of small-micelle water improves the cultural method of meat quality, and described is small
The cultural method that micel water improves meat quality comprises the steps of:
The raw material of S1, pannage by weight ratio is made: soybean 35-45, rice 15-20, peanut cake 8-10, wheat bran
12-15, leaf of Herba Apii graveolentis 3-5, fish meal 0.8-1.2, salt 0.3-0.4, mountain flour 0.8-1.2, calcium monohydrogen phosphate 0.4-0.5, butyric acid sodium powder
0.8-1, cane molasses powder 1-1.2, the sub- 1-3 of mulberries, argy wormwood 0.8-1.2, ciliate desert-grass 0.8-1.2, probiotics 0.2-0.6, plant
Type deodorization substance 0.1-0.2, valine 0.5-1, L lysine HCL 0.3-0.5, microelement pre-mix material 0.4-0.8；
S2, feed is stirred evenly with small-micelle water.
Preferably, the raw material of pannage by weight ratio is made in S1: soybean 35, rice 15, peanut cake 8, wheat bran
12, leaf of Herba Apii graveolentis 3, fish meal 0.8, salt 0.3, mountain flour 0.8, calcium monohydrogen phosphate 0.4, butyric acid sodium powder 0.8, cane molasses powder 1, mulberries 1,
It is argy wormwood 0.8, ciliate desert-grass 0.8, probiotics 0.2, plant type deodorization substance 0.1, valine 0.5, L lysine HCL 0.3, micro-
Trace mineral feed 0.4.
Preferably, the raw material of pannage by weight ratio is made in S1: soybean 40, rice 17.5, peanut cake 9, wheat
Bran 13.5, leaf of Herba Apii graveolentis 4, fish meal 1, salt 0.35, mountain flour 1, calcium monohydrogen phosphate 0.45, butyric acid sodium powder 0.9, cane molasses powder 1.1, mulberries
Son 2, argy wormwood 1, ciliate desert-grass 1, probiotics 0.4, plant type deodorization substance 0.15, valine 0.55, L lysine HCL 0.4,
Microelement pre-mix material 0.6.
Preferably, the raw material of pannage by weight ratio is made in S1: soybean 45, rice 20, peanut cake 10, wheat bran
15, leaf of Herba Apii graveolentis 5, fish meal 1.2, salt 0.4, mountain flour 1.2, calcium monohydrogen phosphate 0.5, butyric acid sodium powder 1, cane molasses powder 1.2, mulberries 3,
It is argy wormwood 1.2, ciliate desert-grass 1.2, probiotics 0.6, plant type deodorization substance 0.2, valine 1, L lysine HCL 0.5, micro
Element premix 0.8.
Further, the probiotics is one in lactic acid bacteria, solidification bacillus, lactobacillus acidophilus and streptococcus thermophilus
Kind or a variety of mixing.
Further, the plant type deodorization substance is yucca shidigera extract, synanthrin, rust leaf Neolitsea aurata extraction
The mixing of one or more of object, Yunnan Machilus nanmu extract and green peel.
Further, subset water energy is quickly penetrated into tissue and cell, in feed nutritional ingredient and oxygen bring into
Cell takes noxious material extracellularly out of when being pierced by, to enhance metabolism, improves immunity of organisms, these functions are certainly
The macromolecular mass such as water water can not have.
Embodiment 1
The raw material of S1, pannage by weight ratio is made: soybean 35-45, rice 15-20, peanut cake 8-10, wheat bran
12-15, leaf of Herba Apii graveolentis 3-5, fish meal 0.8-1.2, salt 0.3-0.4, mountain flour 0.8-1.2, calcium monohydrogen phosphate 0.4-0.5, butyric acid sodium powder
0.8-1, cane molasses powder 1-1.2, the sub- 1-3 of mulberries, argy wormwood 0.8-1.2, ciliate desert-grass 0.8-1.2, probiotics 0.2-0.6, plant
Type deodorization substance 0.1-0.2, valine 0.5-1, L lysine HCL 0.3-0.5, microelement pre-mix material 0.4-0.8；
S2, feed is stirred evenly with small-micelle water.
Embodiment 2
The raw material of S1, pannage by weight ratio is made: soybean 35-45, rice 15-20, peanut cake 8-10, wheat bran
12-15, leaf of Herba Apii graveolentis 3-5, fish meal 0.8-1.2, salt 0.3-0.4, mountain flour 0.8-1.2, calcium monohydrogen phosphate 0.4-0.5, butyric acid sodium powder
0.8-1, cane molasses powder 1-1.2, the sub- 1-3 of mulberries, argy wormwood 0.8-1.2, ciliate desert-grass 0.8-1.2, probiotics 0.2-0.6, plant
Type deodorization substance 0.1-0.2, valine 0.5-1, L lysine HCL 0.3-0.5, microelement pre-mix material 0.4-0.8；
S2, feed is stirred evenly with tap water.
Wherein, the probiotics be one of lactic acid bacteria, solidification bacillus, lactobacillus acidophilus and streptococcus thermophilus or
The a variety of mixing of person, the optimal selection as this embodiment are lactic acid bacteria.
The plant type deodorization substance is yucca shidigera extract, synanthrin, rust leaf Neolitsea aurata extract, Yunnan Machilus nanmu mention
Object and green peel one or more is taken to select, the optimal selection as this embodiment is synanthrin.
Embodiment 3
S31, common pannage in the market
S32, feed is stirred evenly with tap water.
Experiment test is compared to different the improved feeds for implementing 1, example 2, example 3.
Test method is as follows:
Select 30 weight close, the galt of about 90kg is tested.
Experimental group: 30 pigs are randomly divided into tri- groups of A, B and C.
Test group A: 1 feed of small-micelle water+example；
Experiment group B: 2 feed of tap water+example；
Test group C: tap water+common pannage, phase of feeding are 30 days.
The small-micelle water that adds during experiment and tap water are equal in weight, other rearing conditions of experiment routinely into
Row.After the nursing phase, the pork quality traits of pig are measured.Measuring method is as follows:
It is sampled and is surveyed by People's Republic of China (PRC) agricultural industry criteria NY/T 1333-2007 and NYT 1180-2006
Fixed, the index of measurement has: yellowish pink, tenderness, drip loss, pH value.
Experimental result:
The measurement result of meat quality under 1 different condition of table
The results showed that
(1) under other conditions same case, the yellowish pink of pork can be improved using improved pannage, drip loss is
It reduces.In a certain range, PH1 and PH24 value is directly proportional to yellowish pink.
(2) using in the case of improved pannage, yellowish pink, tenderness, PH1 the and PH24 value of small-micelle water group are higher,
Drip loss decline.
(3) comprehensive comparison can promote meat quality it is found that the pannage improved using small-micelle water is fed pigs, yellowish pink, tender
Degree, PH1 and PH24 value are peak, and drip loss is minimum, preferably improve the quality of pork.
In summary: the method that the present invention uses the pannage pig feeding improved by small-micelle water can promote new
Intracorporal metabolic waste and toxin is effectively discharged in old metabolism, immunity of organisms is improved, to influence the quality of meat quality；Its
In, since subset water energy is quickly penetrated into tissue and cell, in feed nutritional ingredient and oxygen bring cell into, when being pierced by
Noxious material is taken out of extracellularly, and free radical extra in vivo can be eliminated rapidly, to enhance metabolism, improves body
Immunity brings higher economic value to improve the quality of pork.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
1. the cultural method that a kind of small-micelle water improves meat quality, it is characterised in that: the small-micelle water improves pig
The cultural method of meat comprises the steps of:
The raw material of S1, pannage by weight ratio is made: soybean 35-45, rice 15-20, peanut cake 8-10, wheat bran 12-
15, leaf of Herba Apii graveolentis 3-5, fish meal 0.8-1.2, salt 0.3-0.4, mountain flour 0.8-1.2, calcium monohydrogen phosphate 0.4-0.5, butyric acid sodium powder 0.8-1,
Cane molasses powder 1-1.2, the sub- 1-3 of mulberries, argy wormwood 0.8-1.2, ciliate desert-grass 0.8-1.2, probiotics 0.2-0.6, plant type deodorization
Substance 0.1-0.2, valine 0.5-1, L lysine HCL 0.3-0.5, microelement pre-mix material 0.4-0.8；
S2, feed is stirred evenly with small-micelle water.
2. the cultural method that a kind of small-micelle water according to claim 1 improves meat quality, it is characterised in that: in S1
The raw material of pannage by weight ratio is made: soybean 35, rice 15, peanut cake 8, wheat bran 12, leaf of Herba Apii graveolentis 3, fish meal 0.8,
Salt 0.3, mountain flour 0.8, calcium monohydrogen phosphate 0.4, butyric acid sodium powder 0.8, cane molasses powder 1, mulberries 1, argy wormwood 0.8, ciliate desert-grass 0.8,
Probiotics 0.2, plant type deodorization substance 0.1, valine 0.5, L lysine HCL 0.3, microelement pre-mix material 0.4.
3. the cultural method that a kind of small-micelle water according to claim 1 improves meat quality, it is characterised in that: in S1
The raw material of pannage by weight ratio is made: soybean 40, rice 17.5, peanut cake 9, wheat bran 13.5, leaf of Herba Apii graveolentis 4, fish meal
1, salt 0.35, mountain flour 1, calcium monohydrogen phosphate 0.45, butyric acid sodium powder 0.9, cane molasses powder 1.1, mulberries 2, argy wormwood 1, ciliate desert-grass 1,
Probiotics 0.4, plant type deodorization substance 0.15, valine 0.55, L lysine HCL 0.4, microelement pre-mix material 0.6.
4. the cultural method that a kind of small-micelle water according to claim 1 improves meat quality, it is characterised in that: in S1
The raw material of pannage by weight ratio is made: soybean 45, rice 20, peanut cake 10, wheat bran 15, leaf of Herba Apii graveolentis 5, fish meal 1.2,
Salt 0.4, mountain flour 1.2, calcium monohydrogen phosphate 0.5, butyric acid sodium powder 1, cane molasses powder 1.2, mulberries 3, argy wormwood 1.2, ciliate desert-grass 1.2,
Probiotics 0.6, plant type deodorization substance 0.2, valine 1, L lysine HCL 0.5, microelement pre-mix material 0.8.
5. the cultural method that a kind of small-micelle water according to claim 1 improves meat quality, it is characterised in that: described
Probiotics is the mixing of one or more of lactic acid bacteria, solidification bacillus, lactobacillus acidophilus and streptococcus thermophilus.
6. the cultural method that a kind of small-micelle water according to claim 1 improves meat quality, it is characterised in that: described
Plant type deodorization substance is in yucca shidigera extract, synanthrin, rust leaf Neolitsea aurata extract, Yunnan Machilus nanmu extract and green peel
One or more kinds of mixing.
7. the cultural method that a kind of small-micelle water according to claim 1 improves meat quality, it is characterised in that: small point
Son group water energy quickly penetrate into tissue and cell, in feed nutritional ingredient and oxygen bring cell into, by noxious material when being pierced by
It takes out of extracellularly, to enhance metabolism, improves immunity of organisms.
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