CN113678946A - Premix for improving body shape and meat quality of growing-finishing pigs - Google Patents
Premix for improving body shape and meat quality of growing-finishing pigs Download PDFInfo
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Classifications
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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
- A23K20/105—Aliphatic or alicyclic compounds
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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
-
- 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
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- 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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- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Physiology (AREA)
- Birds (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a premix for improving body shapes and meat quality of growing-finishing pigs, which comprises the following raw materials, by mass, 8-12% of phytosterol, 15-25% of bioactive peptide, 40-60% of betaine, 8-12% of perilla seed extract and 8-12% of compound amino acid. After the pig feed is used for a period of time, the body shape of a growing-finishing pig is obviously improved, the growth speed is obviously improved, and the meat quality after slaughtering is obviously improved. The synergistic effect of several components in the formula can be acted on various aspects of growth hormone secretion regulation, muscle growth mechanism regulation, fat metabolism redistribution, organism antioxidation, muscle growth amino acid supply and the like, and the problems that the body of a growing and fattening pig is not obviously improved and the meat quality is reduced are jointly solved.
Description
Technical Field
The invention relates to the technical field of breeding, in particular to a premix for improving the body shape and meat quality of growing-finishing pigs.
Background
With the development of animal husbandry, the requirements of pig producers and slaughter enterprises on the body shapes of live pigs are higher and higher, and the body shapes are the appearance reflection of the growth speed, the health degree, the back fat thickness, the lean meat percentage and the slaughter rate of the pigs. The better the pig, the faster the growth rate, the better the health, the thinner the backfat, the higher the lean meat percentage and the dressing percentage, which as criteria for meat grading and selling prices determine the profitability of the pig producer. Since domestic pig producers have long focused on meat production, the transition pursuit of pig growth rate and high lean meat percentage has resulted in many pork having an intramuscular fat content of less than 1.5%. Although highly successful, a negative effect occurs in that the quality of pork gradually decreases, such as the appearance of high frequency PSE meat (a poor quality meat, manifested by pale flesh, soft muscles and exudation of juices), and the like. For slaughter houses and pork suppliers, the drip loss caused by PSE meat not only directly reduces the carcass weight after slaughter but also severely affects the meat color, shortens shelf life and affects pork sales. With the rapid expansion of electronic commerce, the national policy changes from pig regulation to meat regulation, and higher requirements on the quality of pork, particularly the shelf life are also put forward. With the improvement of living standard of people, the demand of people on pork is changed from quantity to quality, the demand of consumers on the quality of the pork is higher and higher, and particularly, the selling phase and the eating quality (including the flavor, the mouthfeel, the color, the tenderness and the like of the pork) of the pork become the most important demands. The intramuscular fat content of the pork is an important index which is generally accepted to influence the meat quality, and the pork with the intramuscular fat content of more than 3.0 percent has the tenderness, the flesh color, the marbling and the taste which are obviously better than those of the pork with the intramuscular fat content, so that the method for improving the growth performance, improving the body shape and increasing the intramuscular fat content is an effective method for solving the contradiction between the growth speed and the meat quality at present.
The products currently used in feed mills and pig farms with growth-promoting or body-shaping improving effects are the following:
1. guanidinoacetic acid: the creatine is synthesized after methylation in vivo, so as to provide energy storage for organisms and improve the energy metabolism of the organisms, thereby improving the feed conversion rate, promoting the growth of pigs and improving the growth performance. Research shows that the generation of homocysteine in vivo is closely related to the methylation reaction of guanidinoacetic acid, which is easy to cause cystinemia, so that the excessive use of guanidinoacetic acid is not beneficial to the health of pigs.
2. L-carnitine: the carrier has the main functions of participating in fatty acid metabolism, and is used as a carrier to transport long-chain fatty acid from outside a mitochondrial membrane to inside the mitochondrial membrane to promote beta oxidation of the fatty acid and promote fat metabolism to be converted into energy, so that the lean meat percentage of growing-finishing pigs is improved, the body type is improved, the energy efficiency required by production is reduced, and the production performance is reduced.
3. Cysteamine: a somatostatin (SS) inhibitor can change the immunocompetence of SS, release the inhibiting action of SS on Growth Hormone (GH) in vivo, indirectly increase the concentration of GH, and promote the growth of livestock and poultry. However, because cysteamine itself has unstable chemical properties such as easy oxidation, easy deliquescence, low melting point, and easy complexation with metal ions, and cysteamine with high dosage has pungent odor, it will affect animal feeding and irritate stomach wall, and the effect in actual production is unstable.
4. Gamma-aminobutyric acid: has tranquilizing, anti-stress and appetite stimulating effects. The aim of improving the production performance is achieved by reducing the activity of animals, reducing the stress reaction and increasing the feed intake.
In feed products, products for improving meat quality mainly comprise vitamins, compound Chinese herbal medicines, fermentation raw materials, probiotics and the like, and the vitamins, the compound Chinese herbal medicines, the fermentation raw materials, the probiotics and the like have the problems of unobvious effect, unstable products, high cost and the like, so that the products cannot be adopted by industrial production.
Chinese patent CN102187950B discloses a composition formula for improving growth and body shape of a fattening pig and a preparation method thereof, which promotes growth and improves body shape by means of increasing the concentration of Growth Hormone (GH), increasing the feed intake of pigs, promoting digestion and absorption of nutrient substances, improving protein deposition efficiency and the like. In the method, GH can simultaneously promote the growth of the whole organisms such as bones, internal organs and muscles of pigs to indirectly show the effect of body shape enlargement, and the body shape improvement in the real sense is not realized, such as longer body, wide shoulder, deep back and furrow and large hip; furthermore, the invention also focuses on increasing protein deposition and thus risk of PSE meat development. Chinese patent CN107183381A discloses a combined formula of a growing and fattening pig growth and body shape modifier and a preparation method thereof, on one hand, the added components do not have components with obvious improvement effect on body shape; on the other hand, the formula of the traditional Chinese medicine preparation uses a plurality of Chinese herbal medicines, the cost is high, the palatability is easily influenced without proper treatment, and the preparation method is complex and difficult to realize industrial production. Chinese patent CN107969560A discloses a later-stage compound feed for improving the body shape and meat quality of fattening pigs and a processing method thereof, wherein 7 additives used by the feed basically have an effect on improving the meat quality, and the 7 additives do not have raw materials which have a definite effect on improving the body shape, so that the aims of improving the body shape and improving the meat quality cannot be fulfilled at the same time. Chinese patent CN108850594A discloses an immunopotentiator for improving the body shape of a growing-finishing pig, a preparation method and application thereof, the body shape of the growing-finishing pig is improved by a method for improving the lean meat percentage, and cysteamine used in the scheme is very unstable and is easy to lose efficacy without proper treatment; the compound amino acid in the scheme is the pig restrictive amino acid, the sufficient addition is generally ensured in the feed, and according to the amino acid balance principle, the protein deposition cannot be increased by only excessively adding the restrictive amino acid, so that the invention has limited improvement on the body shape of the growing and fattening pig and has no effect on the meat quality improvement.
Disclosure of Invention
Aiming at the problem that the meat quality is easy to be reduced when the body shape improving effect is achieved by reducing backfat and increasing the lean meat percentage in the current industry; or the effect of promoting growth and indirectly showing body shape improvement is not obvious enough by regulating and controlling the secretion of related hormones in a growth axis, and the problems of meat quality reduction and the like caused by factors of increasing oxidation products in vivo due to the acceleration of organism growth metabolism, increasing muscle content, reducing fat content and the like which affect indexes such as pH value, drip loss, marbling, shearing force and the like of meat quality are solved.
In order to achieve the purpose, the invention provides the following technical scheme: a premix for improving the body shape and meat quality of growing-finishing pigs comprises the following raw materials in percentage by mass:
8-12% of phytosterol;
15-25% of bioactive peptide;
40-60% of betaine;
8-12% of perilla seed extract;
8-12% of compound amino acid.
Preferably, the bioactive peptide is a protein which is expressed by bacillus deep liquid fermentation and consists of 20 amino acids and has a physiological regulation function, and can be combined with a muscle growth inhibitory factor in a targeted mode.
Preferably, the compound amino acid comprises leucine, isoleucine and valine, and the ratio of leucine, isoleucine and valine is 1.5-2:1-1.5: 1-1.5.
Compared with the prior art, the invention has the beneficial effects that:
after the pig feed is used for a period of time, the body shape of a growing-finishing pig is obviously improved, the growth speed is obviously improved, and the meat quality after slaughtering is obviously improved. The synergistic effect of several components in the formula can be acted on various aspects of growth hormone secretion regulation, muscle growth mechanism regulation, fat metabolism redistribution, organism antioxidation, muscle growth amino acid supply and the like, and the problems that the body of a growing and fattening pig is not obviously improved and the meat quality is reduced are jointly solved. In the formula, the phytosterol has the effects of promoting the secretion of insulin-like growth factor 1, increasing the protein deposition, improving the mitochondrial membrane potential, enhancing the energy metabolism efficiency, clearing free radicals, improving the activity of antioxidase and reducing oxidative stress; the bioactive peptide can be combined with a muscle growth inhibitory factor in a targeted mode, and negative feedback of the muscle growth factor is removed, so that the concentration of IGF-1 in a body is increased, and the growth and deposition of muscles are accelerated; betaine can regulate fat metabolism, reduce back and abdomen fat, increase intramuscular fat deposition, improve meat quality marbling score and improve flavor; the antioxidation effect of the perilla seed extract can efficiently remove peroxidized substances generated by organisms in a rapid growth metabolism process, ensure the structural integrity of cells, improve the health level of pigs, further improve the color of the slaughtered meat and reduce drip loss; the compound amino acid consists of three branched chain amino acids of leucine, isoleucine and valine, wherein the Branched Chain Amino Acid (BCAA) is an essential amino acid which cannot be synthesized in livestock and needs to be obtained from feed, and is a raw material for synthesizing body protein, and in the muscle protein tissues of the livestock and poultry, the BCAA accounts for 35 percent of the total amount of the essential amino acids, accounts for about 40 percent of the total amount of the amino acids required by mammals, accounts for 45 percent of the total amount of the essential amino acids required by the livestock, and is the most abundant free amino acid in skeletal muscle. Glutamate and aspartate, and most glutamine, required for skeletal muscle protein synthesis must be metabolized by branched chain amino acids. Wherein leucine can promote the synthesis of skeletal muscle protein and inhibit the degradation of body tissue proteins except skeletal muscle; valine can increase the level of growth hormone in plasma and also increase the feed intake of pigs. Isoleucine can balance amino acid levels, and improve problems such as absorption competition due to too high leucine or valine. With the push of low protein daily ration and the gradual replacement of corn-soybean meal type daily ration by sorghum, wheat, miscellaneous meal and other complex raw materials, branched chain amino acid may become conditionally limited amino acid. The components in the premix have a synergistic interaction effect, and have obvious effects on the aspects of promoting growth, improving body shape and improving meat quality through on-site feeding test verification in the growing and fattening pig (50-120kg) stage. The premix of the invention has scientificity and feasibility in theory, and the production mode is simple, the industrial production is easy, the raw materials are easy to obtain, the cost is moderate, and the commercialization can be realized.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention provides a technical scheme that: a premix for improving the body shape and meat quality of growing-finishing pigs comprises the following raw materials in percentage by mass:
10% of phytosterol;
20% of bioactive peptide;
50% of betaine;
perilla seed extract 10%;
10 percent of compound amino acid.
The bioactive peptide is a protein which is expressed by bacillus deep liquid fermentation and consists of 20 amino acids and has a physiological regulation function, and can be combined with a muscle growth inhibitory factor in a targeted manner.
The compound amino acid comprises leucine, isoleucine and valine, and the ratio of leucine, isoleucine and valine is 1.5-2:1-1.5: 1-1.5.
100 Du multiplied by long multiplied by big tripartite crossbred growing pigs weighing about 30kg are selected, randomly divided into 2 groups according to the principle that the breeds are the same, the weights are similar, and the male and female halves are respectively set as a control group and a test group, each group is provided with 5 repetitions, each repetition is 10 pigs, and the test period is 53 days. The control group is fed with basic daily ration, and the daily ration fed by the test group is added with 1 kg/ton of the premix of the invention on the basis of the daily ration of the control group.
The pre-feeding period is 3 days, the insect expelling, vaccine injection and feeding management are carried out according to the production rules of a pig farm during the test period, the pigs are fed freely and are drunk freely, and the daily feed intake of each fence of pigs is recorded. Respectively weighing once at the beginning of the test, about 60kg and at the end of the test, weighing on an empty stomach by taking repetition as a unit, and calculating daily gain, daily feed intake and feed conversion ratio.
After the test is finished, 3 pigs are selected repeatedly, the physique status of the pigs is measured by tissue professionals, and the measurement indexes are as follows: body length, chest width, bust, leg and hip circumference, etc.
Body length: the distance from the middle point of the connecting line of the two ears to the tail root is measured by using a flexible rule to cling to the body surface along the back midline.
Chest width: the maximum distance between the left and right vertical cutting lines of the scapular relief angle is measured by a flexible rule along the left and right scapular relief angles and vertical to the body surface.
Chest circumference: the circumference of the chest is measured along the posterior angle of the scapula, and the circumference is measured by using a flexible rule to tightly attach to the body surface.
The leg hip circumference: the distance from the front edge of the knee joint at one side to the front edge of the knee joint at the other side through the anus is measured by using a flexible rule to tightly attach to the body surface.
The experimental data were analyzed statistically using Excel tables for t-test, and the results are expressed as "mean ± standard deviation". The difference is significant when P <0.05 and the difference is very significant when P < 0.01.
The test results are shown in tables 1 and 2.
Table 1:
| item | Control group | Test group |
| Initial weight (kg) | 38.59±0.60 | 38.64±0.61 |
| Weight at end of 30 days (kg) | 63.82±0.87 | 65.74±0.82 |
| Weight at the end of 53 days (kg) | 85.63±0.87A | 92.23±0.72B |
| Average daily food intake (g) for 1-30 days | 2052.2±132.05 | 2113.2±137.56 |
| 1-30 average daily gain (g) of balance | 841±26.57a | 903.27±21.35b |
| 1-30 days of feed-meat ratio | 2.44±0.09 | 2.34±0.10 |
| Average daily food intake (g) in 31-5 days | 2719.2±104.83A | 3006.6±76.24B |
| 31-53 average daily gain (g) of balance | 948.26±41.63A | 1152±42.4B |
| 31-53 days material-meat ratio | 2.87±0.05A | 2.61±0.04B |
| Average daily food intake (g) for 1-53 days | 2341.65±88.56A | 2500.90±50.22B |
| 1-53 average daily gain (g) of balance | 887.55±23.23A | 1011.21±11.92B |
| 1-53 days material meat ratio | 2.64±0.06A | 2.47±0.06B |
Note: the data in the same row, which are shoulder-labeled with different lower case letters, represent significant differences (P <0.05), and the data in the same row, which are shoulder-labeled with different upper case letters, represent significant differences (P <0.01), as in the tables below.
As can be seen from Table 1, the premix of the invention can significantly improve the productivity of 40-65kg growing pigs, and compared with the control group, the average end weight of 30 days before the test group is improved by 3% (P >0.05), the average daily feed intake is improved by 2.97% (P >0.05), the average daily gain is improved by 7.4% (P <0.05), and the average feed-meat ratio is reduced by 4.1% (P > 0.05). The production performance of 65-90kg fattening pigs is remarkably improved, compared with a control group, the daily feed intake of 31-53 balances of a test group is improved by 10.57 percent (P <0.01), the average daily gain is improved by 17.04 percent (P <0.01), and the average feed-meat ratio is reduced by 9.06 percent (P < 0.01). The production performance of 40-90kg growing-finishing pigs is remarkably improved, compared with a control group, the average end weight of the whole period of a test group is improved by 7.71 percent (P <0.01), the average daily feed intake is improved by 6.8 percent (P <0.01), the average daily gain is improved by 13.93 percent (P <0.01), and the average feed-meat ratio is reduced by 6.44 percent (P < 0.01).
Table 2:
| item | Control group | Test group |
| Day 53 body length (m) | 1.09±0.08a | 1.15±0.02b |
| Shoulder width (m) of day 53 | 0.35±0.09a | 0.38±0.04b |
| Day 53 bra (m) | 1.08±0.03 | 1.13±0.04 |
| Day 53 leg hip circumference (m) | 0.96±0.05A | 1.09±0.04B |
As shown in Table 2, the premix can remarkably improve the body length and shoulder width of growing-finishing pigs of 40-90kg, remarkably improve the hip circumference of legs and has better body shape of the growing-finishing pigs. Compared with the control group, the body length of the test group is increased by 5.5 percent (P <0.05), the shoulder width is increased by 8.57 percent (P <0.05), the chest circumference is increased by 4.63 percent (P >0.05), and the hip circumference of the legs is increased by 13.54 percent (P < 0.01).
Example 2:
the invention provides a technical scheme that: a premix for improving the body shape and meat quality of growing-finishing pigs comprises the following raw materials in percentage by mass:
10% of phytosterol;
20% of bioactive peptide;
50% of betaine;
perilla seed extract 10%;
10 percent of compound amino acid.
The bioactive peptide is a protein which is expressed by bacillus deep liquid fermentation and consists of 20 amino acids and has a physiological regulation function, and is combined with a muscle growth inhibitory factor in a targeted mode.
The compound amino acid comprises leucine, isoleucine and valine, and the ratio of leucine, isoleucine and valine is 1.5-2:1-1.5: 1-1.5.
72 Du multiplied by long multiplied by big tripartite crossbred growing pigs weighing about 90kg are selected, randomly divided into 2 groups according to the principle that the breeds are the same, the weights are similar, and the male and female halves are respectively set as a control group and a test group, each group is provided with 3 repetitions, each repetition is 12 pigs, and the test period is 26 days. The control group is fed with basic daily ration, and the daily ration fed by the test group is added with 1 kg/ton of the premix of the invention on the basis of the daily ration of the control group.
After the test is finished, 3 pigs are selected repeatedly, the physique status of the pigs is measured by tissue professionals, and the measurement indexes are as follows: body length, chest width, bust, leg and hip circumference, etc.
After the test is finished, 2 pigs are randomly selected for the slaughter test in each group, and after the test for measuring the meat color, the juice loss, the marble score and the muscle tenderness is finished, 2 pigs are randomly selected for the slaughter test in each group, and the meat color, the juice loss, the marble score and the muscle tenderness are measured respectively.
Sampling: the longissimus dorsi cross section at the junction of the last thoracic vertebra and the first lumbar vertebra was taken and the flesh color, shear force, juice loss and marbling were measured.
And (3) meat color determination: cutting meat blocks with thickness not less than 2.0cm along the direction vertical to muscle fiber, and standing on a tray in a refrigerator at 0-4 deg.C for 25-30 min. The lens of the color difference meter is vertically arranged on the flesh surface, the lens opening is tightly buckled with the flesh surface (light leakage can not be caused), and the brightness value (L), the red value (a) and the yellow value (b) are measured.
And (3) juice loss measurement: the meat sample was cut into 2.0cm by 3.0cm by 5.0cm strips along the direction of muscle fibers and weighed. Hooking one end of the meat strips by an iron hook, hanging the meat strips in a polyethylene plastic bag, inflating, fastening the bag opening until the meat strips do not contact the plastic bag, putting the plastic bag in a refrigerator at 0-4 ℃, and hanging for 24 hours. Taking out the meat strips, sucking the water content of the meat strips by using absorbent paper, weighing again, and determining the weight loss of the meat strips before and after hanging as the percentage of the original weight, namely the juice loss.
And (3) shear force measurement: cutting meat blocks with thickness of 2.54cm perpendicular to muscle fiber direction, storing in 0-4 deg.C refrigerator for 24 hr, taking out, standing at room temperature (22.0 + -2.0) deg.C, balancing for 30min, placing the meat blocks into plastic steaming bag, placing in 72.0 deg.C water bath, immediately taking out meat sample bag when the central temperature reaches 70.0 deg.C, cooling in running water for 30min, and placing the meat sample bag in 0-4 deg.C refrigerator for about 12 hr. The cooked meat pieces were allowed to equilibrate at room temperature for 30min, and the surface juice was blotted with absorbent paper and cut into a plurality of small pieces 1.0cm thick along the direction of muscle fibers. The meat column was cut along the direction perpendicular to the muscle fibers with a meat shear apparatus and the shear force value was recorded.
And (4) marble scoring: the meat samples were stored in a refrigerator at 0-4 ℃ for 24 hours and evaluated against a marbling standard score chart.
The experimental data were statistically analyzed by t-test using a table, and the results are expressed as "mean ± standard deviation". The difference is significant when P <0.05 and the difference is very significant when P < 0.01.
The test results are shown in tables 3, 4 and 5.
Table 3:
as can be seen from Table 3, the premix provided by the invention can greatly improve the production performance of 90-120kg fattening pigs, and compared with a control group, the average end weight of a test group is improved by 3.09% (P >0.05), the average daily feed intake is improved by 0.40% (P >0.05), the two groups have no difference basically, the average daily gain is improved by 14.12% (P <0.01), and the average feed-meat ratio is reduced by 12.2% (P < 0.01).
Table 4:
| item | Control group | Test group |
| Body length (m) | 1.18±0.02a | 1.20±0.01b |
| Shoulder width (m) | 0.40±0.01 | 0.41±0.02 |
| Chest circumference (m) | 1.15±0.02 | 1.16±0.02 |
| Leg and hip circumference (m) | 1.09±0.04a | 1.14±0.03b |
As shown in Table 4, the premix provided by the invention can significantly improve the body shape of 90-120kg fattening pigs, and compared with a control group, the body length of a test group is averagely increased by 1.69% (P <0.05), the hip circumference of legs is averagely increased by 4.59% (P <0.05), and the average shoulder width and the average chest circumference are basically not different.
Table 5:
as shown in Table 5, the premix of the invention can significantly improve the eating quality of 90-120kg fat-raised pork, and compared with a control group, the average meat color brightness value (L) of a test group is increased by 2.35% (P <0.05), the average red value (a) is increased by 8.93% (P <0.01), and the average yellow value (b) is reduced by 9.13% (P > 0.05); the average juice loss was reduced by 48.29% (P < 0.01); the average shear force is reduced by 6.07% (P < 0.05); the average marbling score increased by 24.72%.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. A premix for improving the body shape and the meat quality of growing-finishing pigs is characterized in that: comprises the following raw materials in percentage by mass:
8-12% of phytosterol;
15-25% of bioactive peptide;
40-60% of betaine;
8-12% of perilla seed extract;
8-12% of compound amino acid.
2. The premix for improving the body shape and the meat quality of growing-finishing pigs according to claim 1, which is characterized in that: the bioactive peptide is expressed by bacillus deep liquid fermentation and is composed of 20 amino acids, has a physiological regulation function, and can be combined with a muscle growth inhibitory factor in a targeted manner.
3. The premix for improving the body shape and the meat quality of growing-finishing pigs according to claim 1, which is characterized in that: the compound amino acid comprises leucine, isoleucine and valine, and the ratio of leucine, isoleucine and valine is 1.5-2:1-1.5: 1-1.5.
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