KR20230133580A - Feed composition including acorns and a method of producing pork slices of high oleic acid using the same - Google Patents

Abstract

The present invention relates to a pig feed composition for producing high oleic acid pork, in which 5 to 2 parts by weight of an acorn powder is added to 100 parts by weight of mixed feed containing corn, soybean meal, beef tallow, distiller's dried grains with solubles (DDGS), treacle, sugar, limestone and mixed calcium phosphate (MDCP), and a pig breeding method using the same, wherein the pork produced by the breeding method can be beneficial to human health by containing a lot of monounsaturated fatty acids (MUFA) containing 10 to 20 wt% of oleic acid compared to other domestic pork produced by the breeding method.

Description

Feed composition including acorns and a method of producing pork slices of high oleic acid using the same}

The present invention provides a feed composition containing acorns and a method for producing high oleic acid pork using the same.

In the case of growing pigs, high-energy feed should be fed to improve growth. Acorns used in feed are a fruit belonging to the oak genus and contain about 70% starch, and have been used as a food source since ancient times. It is said that acorns have been closely related to pigs since ancient times. Pigs that were raised on grains liked acorns, the fruit of the oak tree, so pigs raised on acorns did not need to look for other grains to feed, and they are said to taste good. .

In addition, it is said that the Korean name Dotori came from its connection with the word pig. In the past, pigs were called 'Dot', and acorns were called 'chestnuts that pigs eat', so they went through 'Dotaebam', which means 'Dot's chestnut', and then 'Dotol'. It can be said that it is suitable to be fed as natural feed to pigs, as it was called 'chestnut' and later fell off as 'acorn'.

These acorns not only emit heavy metals and have an anti-diarrheal effect, but also contain a large amount of antioxidants, so they have been used in a variety of fields not only in food but also in medicine and industry.

Meanwhile, oleic acid is a monounsaturated fatty acid (one double bond) that is more resistant to oxidation than polyunsaturated fatty acids (two or more double bonds). In plants, it is abundant in olive oil, canola oil, and avocado oil, and in animals, it is It is mainly contained in beef. This oleic acid lowers low-density cholesterol, helps prevent cardiovascular disease, and improves the taste of beef and pork.

Accordingly, research on feed for pork that is as high in oleic acid as beef, which is delicious and beneficial to the human body, is continuing by feeding pigs an appropriately mixed pig feed composition using acorns.

1. Republic of Korea Patent Publication No. 10-2017-0131999.

The purpose of the present invention is to use 5 to 12 parts by weight of acorn powder based on 100 parts by weight of a mixed feed containing corn, soybean meal, beef tallow, distilled grains (DDGS), molasses, sugar, limestone and mixed calcium phosphate (MDCP). The object is to provide a pig feed composition for producing high oleic acid pork, which is characterized by adding.

Another object of the present invention is to provide a pig breeding method comprising feeding the pig feed composition for producing high oleic acid pork as feed to growing or finishing pigs, and high oleic acid pork derived from pigs raised by the breeding method. It is there.

In order to achieve the above object, the present invention uses acorn powder for 100 parts by weight of a mixed feed containing corn, soybean meal, beef tallow, distilled grains (DDGS), molasses, sugar, limestone, and mixed calcium phosphate preparation (MDCP). Provided is a pig feed composition for producing high oleic acid pork, characterized in that 5 to 12 parts by weight is added.

Additionally, the present invention provides a method for raising pigs, including feeding the pig feed composition for producing high-oleic acid pork as feed to growing or finishing pigs.

In addition, the present invention provides high oleic acid pork derived from pigs raised by the above breeding method.

The present invention is a pig for high oleic acid pork production, characterized by adding acorn powder to a mixed feed containing corn, soybean meal, beef tallow, distilled grains (DDGS), molasses, sugar, limestone and mixed calcium phosphate (MDCP). As a feed composition and a method for raising pigs using the same, pork raised with the pig feed has a high oleic acid ratio similar to Iberian pigs, which are popular despite being expensive in Korea, lowers low-density cholesterol, prevents cardiovascular disease, and helps pigs By improving the taste of meat, the need for this pig feed may increase for pig farms.

Figure 1 shows a method for producing a pig feed composition.
Figure 2 shows the effect of the pig feed composition on the heating loss of pork forelimb meat.
Figure 3 shows the effect of pig feed composition on the melting point of carcass fat.
Figure 4 shows the effect of pig feed composition on the sensory evaluation of pork belly.
Figure 5 shows the effect of pig feed composition on the sensory evaluation of pork forelimb meat.
Figure 6 shows the effect of pig feed composition on the fatty acid composition of pork belly.
Figure 7 shows the effect of pig feed composition on the fatty acid composition of pork forelimb meat.

Hereinafter, the present invention will be described in more detail.

In order to produce Iberian pigs, which are in greater demand than existing domestic pork and have a high oleic acid content, by breeding them in Korea from existing domestic pigs, the present invention containing acorn powder was completed.

The present invention is a method of adding 5 to 12 parts by weight of acorn powder based on 100 parts by weight of a mixed feed containing corn, soybean meal, beef tallow, distilled grains (DDGS), molasses, sugar, limestone and mixed calcium phosphate (MDCP). A pig feed composition for high oleic acid pork production is provided.

The pig feed composition for producing high-oleic acid pork may have an oleic acid content of fatty acids of 43 to 50% by weight, preferably 43.5 to 44.5% by weight.

The mixed feed composition includes 12 to 20 parts by weight of soybean meal, 6 to 10 parts by weight of distilled grains (DDGS), 3 to 7 parts by weight of beef tallow, 2 to 4 parts by weight of molasses, and 1 to 2 parts by weight of sugar, based on 100 parts by weight of corn. , 2 to 3 parts by weight of limestone, and 0.3 to 1 part by weight of mixed calcium phosphate preparation (MDCP).

The acorn powder may be dried grains to a moisture content of 8 to 14% by weight.

The feed composition according to the present invention can be manufactured from various types of feed known in the art, and may preferably include concentrate feed, roughage feed, or special feed.

Concentrated feed includes seeds and fruits, including grains such as wheat, oats, and corn; bran, which includes rice bran, bran, and barley bran, which are by-products left after refining grains; It is a product that concentrates residues such as residual starch, which is the main component of the starch residue remaining after removing the starch from the by-products such as seed jelly, sweet potatoes, and potatoes, fishmeal, fish residue, and fresh liquid obtained from fish. Animal feed such as fish soluble, meat meal, blood meal, feather meal, skim milk powder, dried whey, which is the remaining whey when producing cheese from milk and casein from skim milk, yeast, These include chlorella and seaweed.

Forage includes raw grass feed such as wild grass, grass, and green cuttings, turnips for feed, beets for feed, root vegetables such as rutterbearger, a type of turnip, raw grass, green cuttings, and grains, etc., in silos. These include silage, which is stored feed that has been stuffed and fermented with lactic acid, wild grass, hay made by cutting and drying grass, straw from crops used for breeding livestock, and leaves from legumes.

Special feeds include mineral feeds such as shells and rock salt, urea feeds such as urea and its derivative diureide isobutane, and trace amounts in mixed feeds to supplement ingredients that are likely to be lacking when mixing only natural feed raw materials, or to increase the storability of the feed. There are substances added as feed additives, dietary supplements, etc.

Meanwhile, the feed composition according to the present invention may include a feed additive or may be a feed additive.

In the present invention, the term "feed additive" refers to a substance added to feed for the purpose of various effects such as supplementing nutrients and preventing weight loss, improving digestibility of fiber in feed, improving milk quality, preventing reproductive disorders and improving conception rate, and preventing high temperature stress in the summer. says The feed additive of the present invention corresponds to supplementary feed under the Feed Management Act, and includes mineral preparations such as sodium bicarbonate (sodium bicarbonate), bentonite, magnesium oxide, and complex minerals, and trace minerals such as zinc, copper, cobalt, and selenium. Preparations, vitamin preparations such as kerotene, vitamin E, vitamins A, D, E, nicotinic acid, and vitamin B complex, protective amino acid preparations such as methionine and lysic acid, protective fatty acid preparations such as fatty acid calcium salts, probiotics (lactic acid bacteria), yeast culture Water, live bacteria such as mold fermentation products, yeast, etc. may be additionally included.

The dosage of the feed composition according to the present invention may depend on a number of factors such as the species, size, weight, and age of the individual.

Additionally, the present invention provides a method for raising pigs, including feeding the pig feed composition for producing high-oleic acid pork as feed to growing or finishing pigs.

In addition, the present invention provides high oleic acid pork derived from pigs raised by the above breeding method.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the following examples only illustrate the content of the present invention, and the scope of the present invention is not limited to the following examples. Examples of the present invention are provided to more completely explain the present invention to those with average knowledge in the art.

[Preparation example] Materials and Methods

1) Official animal

The test was conducted with fattening pigs (62.5% Duroc species) at Sansugol Co., Ltd., an agricultural corporation, with a total of 60 pigs (30 male and female).

2) Experimental feed

The mixed feed contains 55.96% by weight of corn, 20.00% by weight of EX base (mixed and processed with 70% by weight of corn, 25% by weight of soybean meal, and 5% by weight of beef tallow), 9.36% by weight of soybean meal, and distillers dried grains with solubles (DDGS). ) 5.24% by weight, beef tallow 3.17% by weight, molasses 2.00% by weight, sugar 1.00% by weight, limestone 1.40% by weight, mixed dicalcium phosphate (MDCP) 0.30% by weight, additives (amino acids, betaine, vitamins/ It was composed of 1.57% by weight (mineral premix, enzyme, probiotic, organic acid, fat emulsifier and antioxidant complex). The mixed feed contained 13.32% by weight of moisture, 15.09% by weight of crude protein, 7.52% by weight of crude fat, 2.49% by weight of crude fiber, 4.67% by weight of ash, and 56.91% by weight of soluble nitrogen-free matter.

Whole acorn powder is a natural acorn collected from around Namyangju, Gyeonggi-do, and the grains are dried to about 12% moisture by weight and processed into powder. The whole acorn powder contained 12.74% by weight of moisture, 4.93% by weight of crude protein, 2.77% by weight of crude fat, 11.58% by weight of crude fiber, 2.61% by weight of ash, and 65.37% by weight of soluble nitrogen-free matter.

Acorn powder was mixed with the mixed feed at a weight ratio according to the treatment group. According to Figure 1, the mixed feed and acorn powder (AP) were mixed at a weight ratio of 19:1 (hereinafter referred to as Acorn 5); And a feed (hereinafter referred to as acorn 10) was prepared by mixing the compound feed and acorn powder at a weight ratio of 9:1.

[Experimental example] Survey items

1) body weight

The body weight of each test pig was measured at the beginning and end of the test.

2) Feed intake

The feed intake for each pig pen (10 pigs) was obtained by deducting the remaining amount from the feeding amount, and the remaining amount was measured every morning before feeding.

3) Slaughter

After the experiment was completed, the test pigs were shipped to a nearby slaughterhouse and slaughtered after fasting for 12 hours.

4) Grading

The carcasses of the test pigs were pre-cooled in a pre-cooling room at 4°C for 24 hours and then graded. The grading was conducted in accordance with the “Detailed standards for grading of livestock products” (Ministry of Agriculture, Food and Rural Affairs Notice No. 2020-12; December 29, 2020).

5) Sample collection and preparation

The pork belly and foreleg meat of the graded test pig carcasses were sampled and then transported to the laboratory in a refrigerated state. Samples for heat loss and sensory evaluation were vacuum-packed and stored as lumps, and samples for general composition, melting point, and fatty acid analysis were homogenized using a food grinder, then separated by each analysis item and placed in plastic bags for food storage. Stored in a 50°C freezer.

6) General ingredients

The general components of the sample were analyzed according to the AOAC (Association of Official Analytical Chemists) method.

7) Heating loss

Approximately 25 g of the foreleg meat sample from the test pig was sealed in film, then placed in a water bath until the core temperature reached 70°C, heated for 30 minutes, cooled at room temperature for 1 hour, and then the moisture loss was measured. Heating loss (heating loss (%) = [moisture loss (g)/sample weight (g)]*100) was calculated using the following equation.

8) Melting point

Fat extracted from pork belly and forelimb meat collected from the carcass of each test pig was placed in 1 cm each in a capillary tube for measuring melting point and frozen at -20°C. The temperature of the hot stirrer was maintained to increase by 1°C every 2 minutes, and the temperature when the fat in the capillary tube began to melt and rose 1 cm was measured and taken as the melting point.

9) Sensory evaluation

Nine trained panelists conducted sensory evaluation for each item. Sensory evaluation items for each sample were evaluated by dividing them into age, juiciness, flavor, and overall preference, and sensory evaluation was conducted using a 5-point scale for each item.

10) Fatty acid composition

For fatty acid analysis of pork belly and forelimb meat samples, the samples were pulverized with a homogenizer (CH-6014, Polytron PT-MR-2100. Switzerland), then about 2 g was collected and mixed with chloroform: methanol. ) 5 mL of 2:1 mixed solution was added to extract the fat. The fat-extracted sample was filtered, 8 mL of potassium chloride was added, and the supernatant was taken and dried in a 70°C water bath (C-WBE: Chang Shin Science Co. Korea).

2 mL of methanol:benzene 4:1 mixed solution and 200 ㎕ of acetyl chloride were added to the extracted fat and heated for 40 minutes.

After adding 1 mL of isooctane and about 8 mL of 6% potassium carbonate solution, centrifugation was performed at 1,500 rpm for 10 minutes using a table-top centrifuge (Hanil, Korea), and the supernatant was subjected to GC. It was transferred to a vial and stored until analysis.

Using gas chromatography (Perkin Elmer, Clarus 500), 3 ㎕ each was added to an Omegawax 320 (0.32㎜×30m film thickness: 0.25㎛) column under the conditions of oven temperature of 200℃, injector temperature of 250℃, and detector temperature of 270℃. Fatty acids were analyzed by injection.

11) Statistical processing

Analysis of variance for each measurement and analysis item was performed using one-way ANOVA for each treatment section, and Duncan's multiple test method was used to verify significance (p=0.05) after the ANOVA test.

[Example 1] Body weight and feed intake

According to Table 1, there was no difference in the starting weight, ending weight, carcass weight, carcass rate, and daily weight gain of the test pigs by treatment. In addition, there was no difference in feed intake (kg/head/day) measured in pig pen units, and the feed demand rate (kg Feed/kg BW gain) was slightly higher in Acorn 5, but was not a significant difference.

item Control Acorn 5 Acorn 10 Starting weight, kg 90.3±3.9 90.5±3.8 89.9±4.3 Ending weight, kg 117.0±8.2 116.0±9.1 117.5±8.3 Carcass weight, kg 88.4±6.1 88.3±6.9 88.7±6.3 Conductivity, % 75.8±6.6 76.6±9.0 75.7±6.2 Weight gain, kg/35 days 26.7 25.5 27.6 Daily weight gain (ADG),
kg/two/day 0.76 0.73 0.79 feed intake,
kg/two/day 2.9 2.9 2.9 Feed conversion ratio (FCR),
kg Feed/kg BW 3.82 3.95 3.70

[Example 2] Conductor characteristics

According to Table 2, the carcass weight of the test pigs ranged from 88.3 to 88.7 kg, the back fat thickness ranged from 19.9 to 20.7 mm, and there was no significant difference by treatment. In addition, carcass grades according to carcass weight and back fat thickness are determined as 1 ⁺ grade, 1 grade and 2 grade, which are scored for statistical analysis (1 ⁺ = 3 points, 1 = 2 points, 2 = 1 point). As a result, Acorn 5 scored 2.0 points and the control group scored 2.4 points, but there was no significant difference.

item control Acorn 5 Acorn 10 Carcass weight, kg 88.4±6.1 88.3±6.9 88.7±6.3 Back fat thickness, mm 20.7±4.0 20.2±3.8 19.9±4.6 Conductor grade, point ¹⁾ 2.4±0.8 2.0±0.7 2.2±0.8

¹⁾ 1 ⁺ =3 points, 1=2 points, 2=1 point

[Example 3] General conductor components

According to Table 3, the moisture of the test pork belly ranged from 59.8 to 61.0% by weight, fat from 20.7 to 23.2% by weight, and protein from 16.4 to 17.2% by weight, and there was no difference depending on the treatment group.

General ingredients Control Acorn 5 Acorn 10 Moisture, weight% 61.0±3.2 61.6±3.7 59.8±2.6 Fat, weight % 21.5±3.8 20.7±5.0 23.2±3.4 Protein, wt% 16.8±0.5 17.2±1.1 16.4±1.0

According to Table 4, the moisture of the test pork forelimbs ranged from 71.1 to 71.9% by weight, the fat from 7.6 to 8.9% by weight, and the protein from 19.8 to 19.9% by weight, and there was no difference depending on the treatment group.

General ingredients Control Acorn 5 Acorn 10 Moisture, weight% 71.1±0.9 71.6±2.3 71.9±1.1 Fat, weight % 8.9±1.8 7.9±3.2 7.6±1.3 Protein, wt% 19.8±1.1 20.1±0.8 19.9±0.4

[Example 4] Heating loss

According to Table 5 and Figure 2, the heating loss measured on the forelimb meat of the test pig was significant (p<0.05), showing 22.3% and 21.1% for Acorn 5 and Acorn 10, respectively, compared to 25.5% for the control. It was low. The main reason for the heating loss is the moisture lost and evaporated when pork is heated. If the heating loss is high, a lot of moisture is lost during heating, which can be interpreted as poor meat quality, so the heating loss of Acorn 5 and Acorn 10 is compared to the control group. It was judged that the result of being significantly (p<0.05) lower than that could mean that the meat quality of the pork had improved.

Control Acorn 5 Acorn 10 Heating loss, % 25.5±2.3 22.3±3.5 21.1±2.3

[Example 5] Melting point

According to Table 6 and Figure 3, in the case of pork belly, the melting point was 28.4 ℃ for the control, 27.2 ℃ for 5 acorns, and 26.4 ℃ for 10 acorns, which was 2 ℃ lower for 10 acorns than the control (p<0.05 ). In addition, the melting point of the forelimb meat (whole fat) was 29.4 ℃ for the control, 28.6 ℃ for acorn 5, and 26.6 ℃ for acorn 10, all significantly (p<0.05) in the test pigs that consumed the feed composition containing acorn powder. The melting point was low. If the melting point is low, it has a positive effect on the tenderness and taste when cooking and consuming pork. Considering the above results, it was determined that feeding acorns would lower the melting point of fat and have a positive effect on the tenderness and taste.

Melting point, ℃ Control Acorn 5 Acorn 10 pork belly 28.4±2.0 27.2±0.9 26.4±0.8 front leg meat 29.4±1.2 28.6±1.3 26.6±0.8

[Example 6] Sensory evaluation

1) Pork belly

According to Table 7 and Figure 4, when feeding a feed composition containing acorn powder in the feed of finishing pigs, the tenderness of pork belly was 3.6 on a 5-point scale, and was softer than 3.1 in the control group (p> 0.05). The test pigs that consumed acorn 5 or acorn 10 showed statistically significantly (p<0.05) higher scores in all evaluation items including juiciness, flavor, and overall preference of pork belly. It was judged that the taste was significantly improved by including a certain ratio of acorn powder in the feed of finishing pigs.

Evaluation items Control Acorn 5 Acorn 10 Year ¹⁾ 3.1±1.0 3.6±0.9 3.6±1.0 Juicy ²⁾ 3.0±0.9 3.7±0.7 3.6±0.5 Flavor ³⁾ 3.1±0.7 3.3±0.8 3.7±0.7 Comprehensive symbol diagram ⁴⁾ 3.0±1.0 3.4±0.7 3.7±0.7

¹⁾ Year; 1=very firm, 5=very soft, ²⁾ juicy; 1=very dry, 5=very moist ³⁾ Flavor; 1=very bad scent, 5=very good scent, ⁴⁾ overall preference; 1=very bad, 5=very good

2) Front leg meat

According to Table 8 and Figure 5, the sensory evaluation results for the forelimb meat of the test pig showed a significantly (p<0.05) high score in Acorn 10.

Evaluation items Control Acorn 5 Acorn 10 year 2.3±1.0 2.5±0.9 3.4±1.4 succulence 2.8±0.9 2.7±0.8 3.6±1.2 zest 2.8±0.9 2.8±1.1 3.2±1.1 Comprehensive symbol diagram 2.5±0.9 2.8±1.0 3.4±1.3

Comprehensing the results of the sensory evaluation of pork belly and forelimb meat, it was judged to be related to the result that the heating loss and melting point of the test pigs that consumed the feed composition containing acorn powder were significantly lower than those of the control group.

[Example 7] Fatty acid composition

1) Pork belly

According to Table 9 and Figure 6, there was no significant difference in the fatty acid ratio of pork belly between treatment groups except for oleic acid, and the total unsaturated fatty acid ratio was numerically higher in Acorn 5 and Acorn 10, but there was no statistical significance ( p>0.05). The ratio of oleic acid (C18:1) in the pork belly of the test pig was 40.2% by weight for the control, 43.9% by weight for Acorn 5, and 44.2% by weight for Acorn 10, which increased by 3.7% by weight for Acorn 5 and 4.0% by weight for Acorn 10 compared to the control. (p<0.05).

fatty acid Control Acorn 5 Acorn 10 C14:0 myristic acid 1.6±0.1 1.7±0.2 1.6±0.1 C16:0 palmitic acid 23.3±1.0 23.5±1.3 23.4±0.9 C16:1 palmitoleic acid 2.8±1.1 3.1±0.4 3.3±0.3 C18:0 stearic acid 12.2±0.9 12.7±1.6 12.0±1.3 C18:1 Oleic acid 40.2±1.6 43.9±1.8 44.2±1.6 C18:2 Linoleic acid 14.0±0.9 14.0±1.6 13.8±1.4 C18:3n6 linolenic acid 0.9±0.1 0.8±0.1 0.8±0.1 C18:3n3 linolenic acid 0.7±0.1 0.6±0.1 0.7±0.1 C20:4 Arachidonic acid 0.3±0.1 0.3±0.1 0.4±0.1 saturated fatty acids 37.8±2.7 37.3±1.3 36.9±1.9 unsaturated fatty acids 62.2±2.7 62.7±1.3 63.1±1.9 Unsaturation/Saturation Ratio 1.7±0.2 1.7±0.1 1.7±0.1

2) Front leg meat

According to Table 10 and Figure 7, the oleic acid (C18:1) ratio of the test pig's forelimbs was 43.3% by weight for the control group, 47.0% by weight for Acorn 5, and 47.5% by weight for Acorn 10, and the oleic acid in the test group that consumed acorn powder was 47.5% by weight. (C18:1) ratio increased by 3.7% by weight and 4.2% by weight, respectively, compared to the control (p<0.05).

fatty acid Control Acorn 5 Acorn 10 C14:0 myristic acid 1.5±0.2 1.5±0.1 1.4±0.1 C16:0 palmitic acid 24.0±1.0 23.6±1.3 23.4±1.2 C16:1 palmitoleic acid 3.1±0.3 3.2±0.3 3.3±0.4 C18:0 stearic acid 12.6±0.9 12.5±1.0 12.1±0.7 C18:1 Oleic acid 43.3±2.3 47.0±2.5 47.5±2.0 C18:2 Linoleic acid 11.7±2.1 10.2±1.0 10.5±1.8 C18:3n6 linolenic acid 0.9±0.1 0.9±0.1 1.0±0.1 C18:3n3 linolenic acid 0.4±0.1 0.4±0.1 0.5±0.1 C20:4 Arachidonic acid 0.5±0.2 0.5±0.1 0.5±0.1 saturated fatty acids 38.0±1.9 37.8±1.4 37.0±1.6 unsaturated fatty acids 62.0±1.9 62.2±1.4 63.0±1.6 Unsaturation/Saturation Ratio 1.6±0.1 1.7±0.1 1.7±0.1

The description of the present invention described above is for illustrative purposes, and those skilled in the art will understand that the present invention can be easily modified into other specific forms without changing the technical idea or essential features of the present invention. will be. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive.

The scope of the present invention is indicated by the claims described below, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention.

Claims (6)

Characterized by adding 5 to 12 parts by weight of acorn powder based on 100 parts by weight of the mixed feed containing corn, soybean meal, beef tallow, distilled grains (DDGS), molasses, sugar, limestone and mixed calcium phosphate (MDCP). A pig feed composition for high oleic acid pork production. The pig feed composition according to claim 1, wherein the pig feed composition for producing high oleic acid pork has an oleic acid content of 43 to 50% by weight of fatty acids. The method of claim 1, wherein the mixed feed composition contains 12 to 20 parts by weight of soybean meal, 6 to 10 parts by weight of distilled grain meal (DDGS), 3 to 7 parts by weight of beef tallow, 2 to 4 parts by weight of molasses, and sugar. A pig feed composition for producing high oleic acid pork, comprising 1 to 2 parts by weight, 2 to 3 parts by weight of limestone, and 0.3 to 1 part by weight of mixed calcium phosphate preparation (MDCP). The pig feed composition for producing high oleic acid pork according to claim 1, wherein the acorn powder is obtained by drying grains to a moisture content of 8 to 14% by weight. A pig breeding method comprising feeding the pig feed composition for high-oleic acid pork production of claim 1 as feed to growing or finishing pigs. High-oleic acid pork derived from pigs raised according to the breeding method of claim 5.