CN118077646A - Breeding method for improving pork flavor - Google Patents
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Abstract
The invention belongs to the field of vertebrate feeding, and particularly relates to a feeding method for improving pork flavor. The invention provides a feeding method for improving pork flavor, which comprises the following steps: feeding pigs in the later period of the growth cycle with the feed A for 7-10 days; thereafter feeding feed B; the feed A comprises 98-99 parts of basic feed and 1-2 parts of wild buckwheat rhizome ethanol extract according to parts by weight; the feed B comprises 96-98 parts of basic feed, 1-2 parts of wild buckwheat rhizome ethanol extract and 1-2 parts of schizonepeta spike ethanol extract according to parts by weight. The raising method can obviously improve the content of the flavor amino acid in the pig muscle and improve the flavor of pork. The feed additive used by the invention has simple components, is easy to prepare and has good popularization and application values.
Description
Technical Field
The invention belongs to the field of vertebrate animal feeding, relates to a pig feeding technology, and in particular relates to a feeding method for improving pork flavor.
Background
With the improvement of the living standard of people, the requirements of people on pork are changed from the requirements on quantity to the requirements on quality, and high-quality pork is more and more favored by people. Amino acid is a main component of protein, the type and content of the amino acid in food are an important index for measuring the nutrition quality and sensory taste of the pork, and the content of the amino acid in the pork determines the taste and flavor of the pork, so that the quality of the pork is greatly influenced. Typical flavoring amino acids are mainly tyrosine, alanine, aspartic acid, glutamic acid, glycine and phenylalanine.
In improving the taste amino acid content of pork, research is mainly carried out from the development of novel feed additives, for example Cao Riliang et al [1], by preparing a multi-component traditional Chinese medicine composition as an additive, the content of the taste amino acid is improved to a certain extent, and the growth of pigs is promoted.
The golden buckwheat (Poyigoum cymosum) is aliased by tartary buckwheat, is perennial herbaceous plants of Fagopyrum of Polygonaceae, is distributed in various places in Guizhou, is a common Chinese herbal medicine for folk use, and has flat, slightly cool, bitter and sour taste. Zhang Jie et al [2] found that feeding pigs with wild buckwheat saves concentrate, but has no weight gain effect. Although Zhang Kaixuan et al [4] found that wild buckwheat can increase the content of some flavoring amino acids to some extent, how to use wild buckwheat to increase the content of flavoring amino acids and also can significantly increase the growth performance of pigs, but no corresponding research results exist yet.
Therefore, how to develop a feed additive capable of promoting the growth performance of pigs and improving the taste amino acid content of pork based on wild buckwheat rhizome is needed in the art.
Referring to the prior art:
[1] tian Wenjin, zhao Xin, ma Shuguo. Influence of Complex enzyme+probiotic Complex additive on digestion and production performance of nursery pigs [ J ]. Pig science, 2023,40 (5): 77-79.
[2] Zhang Jie, deng Rong, yang Fang, etc. weight gain effect test of fattening pigs fed with wild buckwheat rhizome instead of partial concentrate [ J ]. Guizhou livestock veterinarian 2014,38 (04): 13-15.
[3] Zhang Rong, chen Guangji, nie Chaosong, etc. the influence of ambient temperature and the addition level of Fagopyrum cymosum extract on the productivity of laying hens, the quality of eggs, and serum biochemical and immunological indicators [ J ]. Animal nutrition journal, 2023,35 (09): 5708-5723.
[4] Zhang Kaixuan, ding Mengqi, li Faliang, etc. Breeding and benefit analysis of golden number 1 in wild buckwheat with dual-purpose drug feeding [ J ]. J.crop J2020, (01): 29-34.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a feeding method which can improve the flavor of pork by increasing the content of flavor amino acids in the pork and can effectively promote the growth performance of pigs.
Aiming at the purposes, the invention provides the following technical scheme:
A feeding method for improving pork flavor, the feeding method comprising the steps of:
feeding pigs in the later period of the growth period with feed A for 7-10d; thereafter feeding feed B;
the feed A comprises basic feed and an ethanol extract of golden buckwheat, wherein the weight of the ethanol extract of golden buckwheat accounts for 1-2% of the weight of the feed A; the feed B comprises basic feed, an golden buckwheat rhizome ethanol extract and a schizonepeta spike ethanol extract, wherein the weight of the golden buckwheat rhizome ethanol extract accounts for 1-2% of the weight of the feed B, and the weight of the schizonepeta spike ethanol extract accounts for 1-2% of the weight of the feed B.
Further, when feed a and feed B were fed, the test pigs were given a sufficient free diet.
Further, the formula of the basic feed comprises 65% of corn, 15% of wheat bran and 20% of concentrate according to weight percentage.
Further, the nutrition level index of the basic feed comprises: 13.39MJ/kg digestibility, 15.34% crude protein, 10.00% crude fiber, 0.55% calcium, 0.20% phosphorus, 0.64% lysine, 0.19% methionine.
Further, the method for obtaining the wild buckwheat rhizome ethanol extract comprises the following steps: adding ethanol with the volume fraction of 50% into the Qian middle-gold buckwheat flour according to the weight ratio of 1:40, carrying out reflux extraction, filtering, taking filtrate, concentrating and drying.
Further, in the reflux extraction, the extraction temperature was 60 ℃, and the extraction was performed 3 times, each for 1 hour.
Further, the method for obtaining the schizonepeta spike ethanol extract comprises the following steps: adding 50% ethanol into herba Schizonepetae powder at a weight ratio of 1:50, reflux extracting, filtering, collecting filtrate, concentrating, and drying.
Further, in the reflux extraction, the extraction temperature was 65℃and the extraction was performed 3 times for 1 hour each.
Further, the weight of the wild buckwheat rhizome ethanol extract in the feed A accounts for 1.2 percent of the weight of the feed A; the weight of the wild buckwheat rhizome ethanol extract in the feed B accounts for 1.2 percent of the weight of the feed B, and the weight of the schizonepeta spike ethanol extract accounts for 1.5 percent of the weight of the feed B.
Further, the fed pigs are external ternary fattening pigs, and the period of feeding the feed A and the feed B is not less than 70d.
As shown in the embodiment of the invention, when the feed only added with the wild buckwheat rhizome ethanol extract is fed, the change of the content of the flavor amino acid in the pig muscle is insignificant, and when the two-step feeding method is adopted, the content of the flavor amino acid in the pig muscle is significantly changed, so that the flavor of pork is improved. In order to further examine the influence of the feed additive on the flavor amino acids in the pig muscle, the inventor replaces the schizonepeta spike ethanol extract with the schizonepeta spike stalk extract, and finds that the influence of the adjusted feed on the content of the flavor amino acids in the pig muscle is not obvious; in addition, the inventor replaces schizonepeta spike ethanol extract with kuh-seng ethanol extract, and the influence of the adjusted feed on the content of the flavor amino acid in the pig muscle is not obvious.
Compared with other schemes capable of improving the taste of pork, such as CN103053861B and CN107373037B, the invention has the advantages of less feed additive and easy preparation.
In addition, the invention solves the defect that the daily gain and the flavor amino acid content are difficult to be improved in the prior art, and the flavor amino acid content in the muscle of the pig is effectively improved and the pork flavor is improved by utilizing the wild buckwheat for the first time, and simultaneously the growth of the pig is obviously promoted.
The invention has the beneficial effects that:
The raising method can obviously improve the content of the flavor amino acid in the pig muscle and the flavor of the pork, and can also obviously promote the growth of the pig. The feed additive used by the invention has simple components, is easy to prepare and has good popularization and application values.
Detailed Description
The present invention is described in detail below by way of examples, which are necessary to be pointed out herein for further illustration of the invention and are not to be construed as limiting the scope of the invention, since numerous insubstantial modifications and adaptations of the invention will occur to those skilled in the art in light of the foregoing disclosure.
Example 1
This example is intended to illustrate the pre-experiments of the present invention during the course of the study.
Preparation of ethanol extract of Fagopyrum cymosum in 1.1.1 Qian
Soaking radix Et rhizoma Fagopyri Tatarici powder in 40 times of 50% (v/v) ethanol for 12 hr, extracting at 60deg.C for 3 times each for 1 hr, mixing filtrates, concentrating the extractive solution, and spray drying to obtain powder.
1.1.2 Test animals and design
The test selects 24 external ternary fattening pigs (Dux Length x big) with average weight of 114.85 +/-21.73 kg, which are randomly divided into 4 groups, R1 is a control group for feeding pig farm raw diet, and R2, R3 and R4 groups are respectively added with 0.3%, 0.6% and 1.2% of Qian Fagopyrum cymosum powder in the total diet, 6 heads of each group are subjected to pre-test for 5d, and the test period is 70d.
1.1.3 Feeding management
The composition and nutrition level of the daily ration raw materials of the pig farm raw feed are shown in table 1. During the test period, the test pigs are ensured to eat and drink water freely, and the management is carried out according to the prescribed flow of the pig farm. The test personnel observe the feeding and defecating conditions of pigs every day, and timely count and treat sub-health test pigs.
TABLE 1
Note that: the crude proteins in the table are measured values and the other nutritional indexes are calculated values.
1.1.4 Determination of growth Properties
During the test period, each fattening pig is weighed on an empty stomach one by one in the feeding period of 9:00 am of 0 th and 70d respectively, and the average daily gain (AVERAGE DAILY GAIN, ADG) of the fattening pigs is calculated; the feeding amount and the residual feed amount per day are accurately recorded, and the average daily feed intake (AVERAGE DAILY FEED INTAKE, ADFI) of the piglets is calculated; the weight to weight ratio (F/G) was calculated from ADG and ADFI.
Average Daily Gain (ADG) = (last weight-initial weight) (kg)/test day (d);
Average Daily Feed Intake (ADFI) =total feed intake (kg)/test day (d);
ratio of weight to weight (F/G) =adfi/ADG.
1.1.5 Amino acid and fatty acid content determination
The amino acid content and the fatty acid content were measured by the methods described in "measurement of amino acids in foods" (GB 5009.124-2016) and "measurement of fatty acids in foods" (GB 5009.168-2016), respectively.
1.1.6 Data processing and analysis
The test data were collated using Excel.
1.2.1 Influence of ethanol extract of Fagopyrum esculentum Moench added into diet on growth performance of fattening pig
As can be seen from Table 2, compared with the R1 group, the addition of Qian Fagopyrum tataricum powder in different proportions in the daily ration of pigs in the later period of fattening has no significant effect on ADG, ADFI and F/G of fattening pigs, but each test group F/G is lower than that of the R1 group (P > 0.05), and the reduction of F/G is 8.78%, 5.85% and 4.39% respectively. .
TABLE 2
1.2.2 Influence of ethanol extract of Fagopyrum cymosum added in diet on flavor amino acid content in muscle of fattening pig
As shown in Table 3, the addition of Qian Fagopyrum cymosum powder in different proportions in the daily ration of pigs in the later stage of fattening does not reach a remarkable level of the content of flavor-developing amino acids in muscles (P is more than 0.05).
TABLE 3 Table 3
Example 2
Preparation of ethanol extract of Fagopyrum cymosum and ethanol extract of schizonepeta spike in 2.1.1 Qian
Soaking radix Et rhizoma Fagopyri Tatarici powder in 40 times of 50% (v/v) ethanol for 12 hr, extracting at 60deg.C for 3 times each for 1 hr, mixing filtrates, concentrating the extractive solution, and spray drying to obtain powder.
Adding 50 times of 50% (v/v) ethanol into herba Schizonepetae powder, soaking for 12 hr, extracting at 65deg.C for 3 times, each time for 1 hr, mixing filtrates, concentrating the extractive solution, and spray drying in spray dryer to obtain powder.
2.1.2 Test animals and design
The test selects 12 outer ternary fattening pigs (Dux Long x big) with average weight of 120.34kg, randomly divided into 2 groups of 6 heads each. W1 is the complete ration (Table 1) in the pig farm fed by the control group, and the test period is 70d. W2 was fed feed A (1.2% ethanol extract of Fagopyrum cymosum in Qian added to the complete diet) for the first 7d, and feed B (1.2% ethanol extract of Fagopyrum cymosum in Qian and ethanol extract of Fagopyrum cymosum in 1.5% ethanol extract of schizonepeta spike added to the complete diet) for each group of 6 heads, with a test period of 70d.
2.1.3 Feeding management
During the test period, the test pigs are ensured to eat and drink water freely, and the management is carried out according to the prescribed flow of the pig farm. The test personnel observe the feeding and defecating conditions of pigs every day, and timely count and treat sub-health test pigs.
2.1.4 Determination of growth Properties
During the test period, each fattening pig is weighed on an empty stomach one by one in the feeding period of 9:00 am of 0 th and 70d respectively, and the average daily gain (AVERAGE DAILY GAIN, ADG) of the fattening pigs is calculated; the feeding amount and the residual feed amount per day are accurately recorded, and the average daily feed intake (AVERAGE DAILY FEED INTAKE, ADFI) of the piglets is calculated; the weight to weight ratio (F/G) was calculated from ADG and ADFI.
Average Daily Gain (ADG) = (last weight-initial weight) (kg)/test day (d);
Average Daily Feed Intake (ADFI) =total feed intake (kg)/test day (d);
ratio of weight to weight (F/G) =adfi/ADG.
2.1.5 Amino acid and fatty acid content determination
The amino acid content and the fatty acid content were measured by the methods described in "measurement of amino acids in foods" (GB 5009.124-2016) and "measurement of fatty acids in foods" (GB 5009.168-2016), respectively.
2.1.6 Data processing and analysis
The test data were collated using Excel.
2.2.1 Influence of ethanol extract of Fagopyrum esculentum Moench added into diet on growth performance of fattening pig
As can be seen from table 4, the W2 group can significantly improve the average daily gain and effectively reduce the weight ratio as compared with the W1 group.
TABLE 4 Table 4
2.2.2 Influence of the addition of feed A and feed B to the diet on the content of flavor-developing amino acids in the muscles of fattening pigs
As can be seen from Table 5, feeding feed A and feed B in two stages can significantly increase the content of the tasting amino acids, contributing to the improvement of pork flavor.
TABLE 5
Example 3
Except that the weight of the wild buckwheat rhizome ethanol extract in the feed A accounts for 1 percent of the weight of the feed A; the remainder of example 2 was identical except that the weight of wild buckwheat rhizome ethanol extract in feed B was 1% of the weight of feed B, and that of schizonepeta spike ethanol extract was 1% of the weight of feed B. The test animals were 6 outer ternary fattening pigs (Du. Times. Long. Times. Large) with an average body weight of 121.34 kg. The effect on growth performance and the content of tasting amino acids in the muscle of the fattening pigs is shown in tables 6 and 7.
TABLE 6
TABLE 7
Example 4
Except that the weight of the wild buckwheat rhizome ethanol extract in the feed A accounts for 2 percent of the weight of the feed A; the balance of example 2 was the same as that of example 2 except that the weight of wild buckwheat rhizome ethanol extract in feed B was 2% of that of feed B, and that of schizonepeta spike ethanol extract was 2% of that of feed B. The test animals were 6 outer ternary fattening pigs (Du. Times. Long. Times. Large) with an average body weight of 121.12 kg. The effect on growth performance and the content of tasting amino acids in the muscle of the fattening pigs is shown in tables 8 and 9.
TABLE 8
TABLE 9
Comparative example 1
The schizonepeta spike extract in example 2 was replaced with schizonepeta spike ethanol extract, and the rest was the same as in example 1. The test animals were 6 outer ternary fattening pigs (Du. Times. Long. Times. Large) with an average body weight of 121.22 kg.
The preparation method of the schizonepeta stem ethanol extract comprises the following steps:
Pulverizing herba Schizonepetae stalk, sieving with 100 mesh sieve, adding 50 times of 50% (v/v) ethanol, soaking for 12 hr, extracting at 65deg.C for 3 times each for 1 hr, mixing filtrates, concentrating the extractive solution, and spray drying to obtain powder.
Comparative example 2
The schizonepeta spike extract in example 2 is replaced by kuh-seng ethanol extract, and the rest is the same as in example 1. The test animals were 6 outer ternary fattening pigs (Du. Times. Long. Times. Large) with an average body weight of 122.25 kg.
The preparation method of the ethanol extract of the kuh-seng comprises the following steps:
Pulverizing radix Sophorae Flavescentis, sieving with 100 mesh sieve, adding 50 times of 50% (v/v) ethanol, soaking for 12 hr, extracting at 65deg.C for 3 times, 1 hr each time, mixing filtrates, concentrating the extractive solution, and spray drying in spray dryer to obtain powder.
Comparative example 3
Feed B was fed throughout the trial period, the remainder being identical to example 2. The test animals were 6 outer ternary fattening pigs (Du. Times. Long. Times. Large) with an average body weight of 120.22 kg.
Comparative examples 1 to 3 were conducted for growth performance and taste amino acid content in the muscle of a fattening pig, and the results are shown in tables 10 and 11.
Table 10
TABLE 11
Comparative example 4
Reference [4] devised a feeding method in which feed B was replaced with feed C (25 w/w% of the total ration was replaced with wild buckwheat flour) with respect to comparative example 3, and the effect on daily gain was examined. The test animals were 6 outer ternary fattening pigs (Du. Times. Long. Times. Large) with an average body weight of 121.34 kg. The experimental results showed that the average final weight was 146.32kg only after the experimental period of 70d, which suggests that the addition of fagopyrum cymosum powder alone did not promote weight gain in the pigs tested.
[4] Zhang Kaixuan, ding Mengqi, li Faliang, etc. Breeding and benefit analysis of golden number 1 in wild buckwheat with dual-purpose drug feeding [ J ]. J.crop J2020, (01): 29-34.
Claims (10)
1. A feeding method for improving pork flavor, the feeding method comprising the steps of:
feeding pigs in the later period of the growth period with feed A for 7-10d; thereafter feeding feed B;
the feed A comprises basic feed and an ethanol extract of golden buckwheat, wherein the weight of the ethanol extract of golden buckwheat accounts for 1-2% of the weight of the feed A; the feed B comprises basic feed, an golden buckwheat rhizome ethanol extract and a schizonepeta spike ethanol extract, wherein the weight of the golden buckwheat rhizome ethanol extract accounts for 1-2% of the weight of the feed B, and the weight of the schizonepeta spike ethanol extract accounts for 1-2% of the weight of the feed B.
2. The feeding method according to claim 1, wherein the test pigs are given a sufficient free diet when fed with feed a and feed B.
3. The feeding method according to claim 1, wherein the formula of the basic feed comprises 65% corn, 15% wheat bran and 20% concentrate in weight percentage.
4. A feeding method according to claim 3, wherein the nutritional level index of the basal feed comprises: 13.39MJ/kg digestibility, 15.34% crude protein, 10.00% crude fiber, 0.55% calcium, 0.20% phosphorus, 0.64% lysine, 0.19% methionine.
5. The feeding method according to claim 1, wherein the golden buckwheat rhizome ethanol extract is obtained by: adding ethanol with the volume fraction of 50% into the Qian middle-gold buckwheat flour according to the weight ratio of 1:40, carrying out reflux extraction, filtering, taking filtrate, concentrating and drying.
6. The feeding method according to claim 5, wherein the reflux extraction is performed at a temperature of 60℃for 3 times of 1 hour each.
7. The feeding method according to claim 1, wherein the schizonepeta spike ethanol extract is obtained by: adding 50% ethanol into herba Schizonepetae powder at a weight ratio of 1:50, reflux extracting, filtering, collecting filtrate, concentrating, and drying.
8. The feeding method according to claim 7, wherein the reflux extraction is performed at a temperature of 65℃for 3 times of 1 hour each.
9. The feeding method according to claim 1, wherein the weight of the wild buckwheat rhizome ethanol extract in the feed A is 1.2% of the weight of the feed A; the weight of the wild buckwheat rhizome ethanol extract in the feed B accounts for 1.2 percent of the weight of the feed B, and the weight of the schizonepeta spike ethanol extract accounts for 1.5 percent of the weight of the feed B.
10. The feeding method according to claim 1, wherein the fed pigs are external ternary fattening pigs and the period of feeding feed a and feed B is not less than 70d.
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