CN111903859A - Method for producing high-quality pork by tea branch fermentation - Google Patents
Method for producing high-quality pork by tea branch fermentation Download PDFInfo
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- 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
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- 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
- A23K10/10—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
- 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
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- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/189—Enzymes
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- 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
- A23V2400/169—Plantarum
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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
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Abstract
The invention discloses a method for producing high-quality pork by using tea branch fermentation. Firstly, uniformly mixing crushed tea branches with crushed whole green corns, adding a premixed feed additive containing lactobacillus plantarum, bacillus natto and cellulase, putting into a plastic bag, compacting, sealing, and then transferring to a fixed place at a cool and dark place for horizontal discharge for anaerobic fermentation; fermenting at room temperature to obtain the tea branch fermented feed. According to the invention, various functional substances and nutritional ingredients in the tea are fully utilized, the tea branch fermented feed is compounded with corn, bean pulp and bran, comprehensive forward and reverse nutrition regulation and control are carried out according to the growth rule of the pig, the thickness of the backfat of the pig is reduced, and the pork is high in quality, free of resistance and low in cost. The invention fully utilizes rich tea branch resources, reduces the feed cost and the pork quality, reduces the thickness of the back fat of the pork, and meets the requirement of the common people on high-quality pork.
Description
Technical Field
The invention relates to a method for producing high-quality pork by using tea branch fermentation, belonging to the technical field of animal husbandry.
Background
With the continuous improvement of living standard, people have increased requirements on pork flavor, and the pork is required to have the flavor similar to the annual flavor in the past without antibiotic residues. The pork flavor is related to pig variety, feeding mode, feeding period and feed. The three-element pigs raised by people at present are mainly Du-growing three-element hybrid pigs which are raised intensively and are slaughtered about 150 days, the intramuscular fat content is generally lower than 2.0 percent, the backfat thickness is generally 1.5cm-2.5cm, and the three-element pigs have the characteristics of quick growth and poor flavor. Aiming at the requirements of modern people on pork, local pigs such as Laiwu black pigs, northeast civil pigs and the like are grazed and fed by people for producing 'year pigs' so as to improve the pork flavor. The breeding period of the annual pigs bred by the local pigs is generally 10 months or longer, the intramuscular fat content is generally more than 2.0 percent, and the backfat thickness usually reaches 3cm-4 cm. Pork flavor is also associated with feed. Some invention patents (CN201810295916.2, a fermented pig feed for improving pork flavor; CN201911069096.6, a feed for improving pork flavor and a preparation method thereof) utilize lactic acid bacteria or bacillus subtilis and yeast to ferment the feed for feeding, and are used for improving the pork flavor. The method is characterized in that a plurality of local breeding pigs in China and local ground source feed raw materials are combined with a suitable breeding mode to feed live pigs, and the method is beneficial to producing pork which is popular with the flavor of the annual pigs in China, but the annual pig is fat thick, people like to eat lean pork and are not popular with the thick backfat of the annual pigs. How to reduce the thickness of pork back fat on the premise of preserving the flavor becomes a difficult point.
Tea, which refers to the leaves and buds of tea trees, is used by people as a vegetable food and a medicine in the early stage and is used as a beverage later. The tea contains various functional substances such as tea polyphenol, alkaloid, theanine, tea pigment and the like, and various nutrient substances such as vitamins, trace elements and the like, and has the effects of soothing the nerves, clearing heat, relieving summer heat, treating dysentery, removing phlegm, prolonging life and the like. In modern breeding, reports of using tea powder (CN201911151155.4, a complete feed for improving the carcass character and the meat quality of pigs by using tea powder and a preparation method and application thereof), tea residues (CN201811268723.4, a tea residue pig feed and a preparation method thereof) and the like for feeding pigs to improve the pork quality and reports of extracting functional components theanine and tea polyphenol in the tea and using the functional components for pig raising are available. When the tea is used for raising pigs, the quality of pork is improved by mainly increasing the antioxidation function of the pork, namely the pork is reddish, but the following problems exist: firstly, as the tea is a high-end consumer product, a large amount of tea is added into the feed, the pork cost is extremely high while the pork quality is improved, and the tea is difficult to buy by common consumers; secondly, the quality of pork is improved by using single functional substances in tea such as theanine, tea polyphenol and the like, and the synergistic effect of other substances in the tea is ignored; thirdly, the tea leaves are used for preparing the feed, and although the feed is beneficial to resource utilization, the tea leaves are easy to mildew; finally, neither tea leaves, tea leaves nor theanine can improve the quality of pork while not reducing the back fat thickness of the pork.
Disclosure of Invention
The invention overcomes the defects of the prior art and provides a method for producing high-quality pork of live pigs by using tea branch fermentation. The method takes tea branches as a main fermentation raw material, fully utilizes various functional substances and nutrient components in the tea, compounds corn, bean pulp and bran, performs comprehensive forward and reverse nutrition regulation according to the growth rule of the pig, reduces the thickness of pig backfat, ensures that the pork has high quality and no resistance, and has low cost. The method makes full use of abundant tea branch resources, reduces feed cost and pork quality, reduces pork backfat thickness, and meets the requirement of common people on high-quality pork.
The technical scheme of the invention is as follows: a method for producing high-quality pork by using tea branch fermentation is characterized in that,
(1) pulping green tea branches, and pulverizing to particle size of 0.1-0.4 cm;
(2) pulping whole green corn, and pulverizing to obtain powder with particle size of 0.1-0.4 cm;
(3) uniformly mixing the crushed tea branches with the crushed whole green corns according to the mass ratio of 2-3: 1; adding premixed feed additive with the total mass of 0.5-2.0 per mill of the raw materials in the process of uniformly mixing;
(4) then the mixture is filled into plastic bags, each piece is filled with 100kg-200kg, the plastic bags are compacted and sealed and then transferred to a fixed place at a cool and dark place for horizontal discharge (the temperature in the place is less than or equal to 25 ℃) for natural anaerobic fermentation; fermenting at room temperature for 5-7 days, and feeding;
the fermented tea branches are dark green and have tea aroma, and the pH value of a 5% aqueous solution is as follows: 3.8 to 4.0, the content of tea polyphenol is more than or equal to 10.4mg/kg, the content of theanine is more than or equal to 1.0mg/kg, the content of tea pigment is more than or equal to 2.3mg/kg, and the content of alkaloid is more than or equal to 1.1 mg/kg.
(5) Feeding live pigs: taking out the tea branch feed after successful fermentation, mixing the tea branch feed with other raw materials, and feeding the mixture to live pigs.
The formula of 60-90kg live pig feed comprises (wt%): 50-60% of fermented tea branches, 13-10% of soybean meal, 25-20% of corn, 12-10% of bran and 100% of the total;
the formula of the live pig feed which is more than 90kg and is 7-15 days before marketing is as follows (wt%): 61-80% of fermented tea branches, 8-6% of soybean meal, 20-10% of corn, 12-4% of bran and 100% of the total;
the formula of the live pig feed from 7-15 days before slaughtering to slaughtering is (wt%): 30-40% of fermented tea branches, 15-13% of soybean meal, 40-35% of corn, 15-12% of bran and 100% of the total.
The premixed feed additive contains lactobacillus plantarum, bacillus natto and cellulase, wherein the contents of the lactobacillus plantarum, the bacillus natto and the cellulase are respectively as follows: lactobacillus plantarum is more than or equal to 2.0 multiplied by 109cfu/g, bacillus natto is more than or equal to 3.0 multiplied by 109cfu/g, and the cellulase is more than or equal to 10000U/g.
The tea branches are branches cut off when tea crowns are trimmed after tea picking of tea trees. Each branch contains 3-8 leaves, and the diameter of the tail end of the branch is less than or equal to 2 mm. Generally, tea picking and pruning are carried out 2-4 times a year. The tea branch feed after successful fermentation can be stored for 6-8 months, thereby ensuring the continuous supply of the fermented feed.
The whole green corn harvested in the milk stage can be replaced by the whole wheat harvested in the milk stage and with the moisture content of 60 +/-5%.
Corn, soybean meal and bran, all commercially available.
The invention carries out nutrition regulation and control by comprehensive technical measures, and the mechanism is as follows: (1) fresh and tender green branches trimmed by tea trees are fully utilized, the phenomenon that people and animals fight for tea and the tea residues are mildewed is avoided, the feeding cost is reduced, and the feed safety is guaranteed. (2) Fully utilizes the nutrients in the tea. The tea branches contain various functional substances such as tea polyphenol in tea leaves, and also contain abundant substances such as crude fiber, trace elements, vitamins and the like. (3) Through compatibility anaerobic fermentation with whole green corns (whole wheat) and the like, the degradation of substances such as crude fibers and the like in tea branches is promoted while the activity of functional substances in the tea leaves is guaranteed, the growth of fungi such as mold and the like is inhibited, and the fermented tea branches are kept fresh for a long time; (4) organic acid generated by tea branch fermentation replaces feed antibiotics, substances such as tea polyphenol and the like are used for promoting pig health and pork oxidation resistance, crude fiber in the tea branch is used for regulating fat metabolism, and vitamins and trace elements rich in tea are used for promoting pig health and reducing emission; (5) according to the rule that fat deposits of piglets grow skin, middle pigs grow bone, big pigs grow meat and later fat pigs, the fat metabolism is regulated and controlled in the forward and reverse directions, and the pork back fat thickness is reduced by combining the change of a feeding mode (feed formula) while the pork quality is improved.
The invention has the advantages that:
1. abundant tea branch resources are fully utilized, cost is saved, tea branch components are more comprehensive, and backfat thickness reduction is facilitated.
Generally, tea is picked and pruned 2-4 times a year, so that the tea branch resources are rich; a large amount of tea branches trimmed by tea trees are utilized to raise pigs, so that the tea competition between people and livestock is avoided, and the tea feed feeding cost is reduced.
The tea branches not only contain components which are common in tea such as tea polyphenol and theanine and improve pork quality, but also contain various substances such as crude fiber, trace elements and vitamins, the fat metabolism is regulated and controlled by the crude fiber, the backfat thickness is reduced, and the vitamins and the trace elements promote the health of pigs and reduce emission; and the tea branches have synergistic components, so that the pork quality is improved.
2. Improve the fermentation mode of tea branches and improve the fermentation effect
The anaerobic fermentation is adopted, the damage of oxygen to nutrient substances and functional substances in the tea branches is avoided, and the functions of the tea leaves are reserved. And the inhibition effect of lactic acid bacteria and bacillus natto on fungi such as yeast and mould and the bacterium-enzyme synergistic effect of bacillus natto and cellulase are utilized, so that the tender green branches of the tea branches are kept fresh for a long time, and the tea branch feed which is successfully fermented can be stored for 6-8 months.
In summer, the tea branches are too hot to be successfully fermented in an anaerobic way. The invention makes anaerobic fermentation smoothly proceed by natural anaerobic fermentation in cool and dark places, controlling the loading (100kg-200kg) by plastic bags, using premixed feed additives and the like.
3. Reducing pig backfat thickness
The fat metabolism is regulated and controlled by using crude fibers in tea branches, different feed formulas are prepared at different growth stages according to the rule that fat is deposited by piglets growing skin, middle pigs growing bone, big pigs growing meat and later fat pigs, the fat metabolism is regulated and controlled in the forward and reverse directions, the pork quality is improved, and the pork backfat thickness is reduced.
In addition, after the tea branches are used as the main raw material for anaerobic fermentation, the corn, the soybean meal and the bran are compounded, and under the combined action of probiotics, biological enzyme, tea polyphenol, theanine, cellulose and the like, the pork quality is improved, the environment is improved, the emission of nitrogen, phosphorus and mineral elements is reduced, the feed cost is reduced, and the economic benefit is remarkable.
Detailed Description
Example 1
40 Lulai black pigs with the weight of 60.10 +/-1.20 kg are selected according to the principle that the weight, the age in day and the sex ratio are similar, the number of the Lulai black pigs is divided into a control group and a test group at random, each group is divided into 5, and each group is divided into 4. The experimental group feed is the tea branch feed produced by the invention, and the control group is the corn bean pulp type daily ration commonly used at present. The test period was 120 days. When the test period is over, taking a feces sample for feces related index detection; and slaughtering the whole plants for meat quality detection. The test was conducted in a pig farm in the calendar city. Before and after the test is started and in the implementation process, fasting weighing is carried out according to the test requirements. The feeding management of the live pigs of each group is consistent.
The production and feeding procedures of the tea branch feed are as follows: pulping tender green branch containing 3-5 leaves cut when picking tea of tea tree and trimming tea crown, and pulverizing to 0.1-0.3 cm. Pulping whole green corn harvested in milk stage, and pulverizing to 0.2-0.4 cm. Mixing the crushed tea branches with the whole green corn according to the proportion of 2: 1 proportion, adding a premixed feed additive (the content of the lactobacillus plantarum is more than or equal to 2 multiplied by 10) with one thousandth of the total mass of the raw materials in the process of uniformly mixing9cfu/g, Bacillus natto 5.0 × 109cfu/g, cellulase 20000U/g). Then the mixture is filled into plastic bags, 150kg of the mixture is filled into each plastic bag, the mixture is transferred to a cool and dark place (the highest temperature is 25 ℃) for horizontal discharge after compaction and sealing, then natural anaerobic fermentation is carried out, detection is carried out after 7 days of fermentation, the fermented tea branches are dark green and have tea aroma and mellow taste, the pH value of a 5% aqueous solution is 3.8, the tea polyphenol is 12.4mg/kg, the theanine is 2.1mg/kg, the tea pigment is 5.4mg/kg, and the alkaloid is 1.2 mg/kg. And uniformly mixing the fermented tea branch feed with corn, soybean meal and bran, and feeding the mixture to pigs. The formula of the feed of 60-90kg comprises: 50% of fermented tea branches, 13% of soybean meal, 25% of corn, 12% of bran and a feed formula after 90 kg: 80% of fermented tea branches, 6% of soybean meal, 10% of corn and 4% of bran, and the formula of the feed when the fermented tea branches are fed to the 105 th day is as follows: 30% of fermented tea branches, 15% of soybean meal, 40% of corn and 15% of bran. During the feeding process, the live pigs can freely take food and drink water.
The production and feeding procedures of the corn and soybean meal type daily ration of the control group are as follows: the corn bean pulp type daily ration formula comprises: 60% of corn, 15% of soybean meal, 5% of tea powder, 15% of bran and 5% of premix (provided by Huamat corporation). Freely eating when the weight is 60-90 kg; feeding at a dosage of 80% when the weight is above 90kg, and supplementing melons and fruits (such as pumpkin, eggplant, etc.) with a little amount of local time until marketing. The live pigs can freely drink water in the feeding process.
Data were processed using SAS9.1 software and values were expressed as averages.
TABLE 1 influence of tea twig feed on pig manure and house internal environment
Note: indicates significant difference (P < 0.05); indicates that the difference was extremely significant (P < 0.01). The same applies below.
The results in table 1 show that the concentrations of ammonia gas and hydrogen sulfide in the pigsty and the content of indole which is an odor substance in pig manure are obviously reduced (P is less than 0.01) after the tea branch fermented feed is fed, and the tea branch fermented feed is fed to the pigsty to obviously improve the environment of the pigsty.
TABLE 2 Effect of fermented feed on pork quality
The results in Table 2 show that the backfat thickness of the pigs in the test group is extremely remarkably reduced (P < 0.01) and the meat color is remarkably increased (P < 0.05) after the pigs are fed with the tea branch fermented feed. Although the intramuscular fat content, linoleic acid content and body antioxidant capacity (T-AOC) of the test group are higher than those of the control group, the differences are not obvious.
TABLE 3 feed price analysis
Description of the drawings: the tea dust is inferior tea. The melons and fruits were not counted when the control group was supplemented a little.
TABLE 4 feed cost analysis
As seen from Table 4, the feed cost of the test group was reduced by about 46.56% compared to the control group, and the difference was very significant.
Example 2
According to the principle that the weight, the age in the day and the sex ratio are similar, 60 northeast civil pigs with the weight of 65.22 +/-1.50 kg are selected and are divided into a control group and a test group at random, each group has 5 repetitions, and each repetition has 4 repetitions. The experimental group feed is the tea branch feed produced by the invention, and the control group is the corn bean pulp type daily ration commonly used at present. The test period was 130 days. When the test period is over, taking a feces sample for feces related index detection; and slaughtering the whole plants for meat quality detection. The test was carried out in a Weihai pig farm. Before and after the test is started and in the implementation process, fasting weighing is carried out according to the test requirements. The feeding management of the live pigs of each group is consistent.
The production and feeding procedures of the tea branch feed are as follows: pulping tender green branch containing 3-5 leaves cut when picking tea of tea tree and trimming tea crown, and pulverizing to 0.1-0.4 cm. Pulping whole green corn harvested in milk stage, and pulverizing to 0.1-0.4 cm. Mixing the crushed tea branches with the whole green corn according to the weight ratio of 3:1 proportion, adding a premixed feed additive (the content of the lactobacillus plantarum is more than or equal to 5.0 multiplied by 10) with one thousandth of the total mass of the raw materials in the process of uniformly mixing9cfu/g, Bacillus natto 5.0 × 109cfu/g, cellulase 50000U/g). Then putting the mixture into plastic bags, filling 180kg of the mixture into each plastic bag, compacting and sealing the plastic bags, transferring the plastic bags to a cool and dark place (the highest indoor temperature is 24 ℃) for horizontal discharge, then carrying out natural anaerobic fermentation, detecting the tea branches after fermenting for 7 days, wherein the fermented tea branches are dark green and have tea aroma, the pH of a 5% aqueous solution is 3.9, the tea polyphenol is 13.1mg/kg, and the tea ammonia is contained in the tea branches2.2mg/kg of acid, 5.8mg/kg of tea pigment and 1.2mg/kg of alkaloid. And uniformly mixing the fermented tea branch feed with corn, soybean meal and bran, and feeding the mixture to pigs. The formula of the feed of 60-90kg comprises: 60% of fermented tea branches, 10% of soybean meal, 20% of corn, 10% of bran and 90kg of feed formula: 61% of fermented tea branches, 8% of soybean meal, 20% of corn and 11% of bran, and the formula of the feed when the fermented tea branches are fed to the 123 th day is as follows: 40% of fermented tea branches, 13% of soybean meal, 35% of corn and 12% of bran. During the feeding process, the live pigs can freely take food and drink water.
The production and feeding procedures of the corn and soybean meal type daily ration of the control group are as follows: the corn bean pulp type daily ration formula comprises: 64.9 percent of corn, 15 percent of soybean meal, 15 percent of bran, 0.1 percent of theanine and 5 percent of premix (provided by Daji corporation). Freely eating when the weight is 65-90 kg; the weight of the product is above 90kg, and the product is fed at 80%, and melon and fruit (such as caulis Zizaniae Caduciflorae, defective fructus Mali Pumilae, etc.) are supplemented at local time until marketing. The live pigs can freely drink water in the feeding process.
Data were processed using SAS9.1 software and values were expressed as averages.
TABLE 5 influence of tea shoot feed on pig manure and house internal environment
Note: indicates significant difference (P < 0.05); indicates that the difference was extremely significant (P < 0.01). The same applies below.
The results in table 5 show that the concentrations of ammonia gas and hydrogen sulfide in the pigsty and the content of indole which is an odor substance in pig manure are obviously reduced (P is less than 0.01) after the tea branch fermented feed is fed, and the tea branch fermented feed is fed to the pigsty to obviously improve the environment of the pigsty.
TABLE 6 Effect of fermented feed on pork quality
The results in Table 6 show that the backfat thickness and drip loss of the pigs in the test group are extremely remarkably reduced (P < 0.01) and the intramuscular fat content and linoleic acid content are remarkably increased (P < 0.05) after the pigs are fed with the tea branch fermented feed. There was no significant difference between the flesh colors and the T-AOC of the two groups.
TABLE 7 feed price analysis
Table 7 shows that the tea branch fermented feed is used for improving the pork quality, the feed price can be reduced, and the reduction range is 33.1-47.7%, and is obvious.
Claims (3)
1. A method for producing high-quality pork by using tea branch fermentation is characterized in that,
(1) pulping green tea branches, and pulverizing to particle size of 0.1-0.4 cm;
(2) pulping whole green corn or whole wheat, and pulverizing to obtain powder with particle size of 0.1-0.4 cm;
(3) uniformly mixing the crushed tea branches with the crushed whole green corns or the whole wheat plants according to the mass ratio of 2-3: 1; adding premixed feed additive with the total mass of 0.5-2.0 per mill of the raw materials in the process of uniformly mixing; the premixed feed additive contains lactobacillus plantarum, bacillus natto and cellulose, and the contents are respectively as follows: lactobacillus plantarum is more than or equal to 2.0 multiplied by 109cfu/g, bacillus natto is more than or equal to 3.0 multiplied by 109cfu/g, cellulase is more than or equal to 10000U/g;
(4) then the mixture is filled into plastic bags, each piece is filled with 100kg-200kg, and the plastic bags are compacted and sealed and then transferred to a fixed place at a cool and dark place for horizontal discharge for natural anaerobic fermentation;
(5) feeding live pigs: taking out the fermented tea branch feed after successful fermentation, mixing the fermented tea branch feed with other raw materials, and feeding live pigs, wherein the method comprises the following steps:
the 60-90kg live pig feed comprises the following components in percentage by weight: 50-60% of fermented tea branches, 13-10% of soybean meal, 25-20% of corn, 12-10% of bran and 100% of the total;
the components and weight percentage of the live pig feed which is more than 90kg and is 7-15 days before marketing are as follows: 61-80% of fermented tea branches, 8-6% of soybean meal, 20-10% of corn, 12-4% of bran and 100% of the total;
the live pig feed from 7-15 days before slaughtering to slaughtering comprises the following components in percentage by weight: 30-40% of fermented tea branches, 15-13% of soybean meal, 40-35% of corn, 15-12% of bran and 100% of the total.
2. The method for producing high-quality pork by using tea branch fermentation according to claim 1, wherein the tea branch is cut off when tea crown is trimmed after tea is picked off from tea plant, each branch contains 3-8 leaves, and the diameter of the end of the branch is less than or equal to 2 mm.
3. The method for producing high-quality pork by tea branch fermentation according to claim 1 or 2, wherein the tea branches successfully fermented in the step (4) are dark green and have a tea aroma, and the pH of the 5% aqueous solution is: 3.8 to 4.0, the content of tea polyphenol is more than or equal to 10.4mg/kg, the content of theanine is more than or equal to 1.0mg/kg, the content of tea pigment is more than or equal to 2.3mg/kg, and the content of alkaloid is more than or equal to 1.1 mg/kg.
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| CN105995016A (en) * | 2016-06-28 | 2016-10-12 | 重庆市农业科学院 | Tea feed and preparation method thereof |
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| CN101669572A (en) * | 2008-09-12 | 2010-03-17 | 上海朝翔生物技术有限公司 | Method for preparing tea polysaccharide fodder additive and application |
| CN101700097A (en) * | 2009-11-16 | 2010-05-05 | 黄誉进 | Tea feed and preparation method thereof |
| CN104222611A (en) * | 2014-08-28 | 2014-12-24 | 四川傲农生物科技有限公司 | Fattening pig feed for improving pork quality |
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