JPH0383530A - Method for raising swine - Google Patents

Abstract

PURPOSE:To shorten the fattening period and carry out swine rearing so as to obtain pork of good quality by rearing piglets with a highly proteinic and highly caloric feed containing respective specific amounts of crude proteins and total digestible nutrients during a period from the piglets to shipping of growing-finishing pigs and then administering a small amount of soybean embryo buds based on the aforementioned feed during a specific period before the sipping. CONSTITUTION:A highly proteinic and highly caloric feed having >=15% crude proteins(CP) and >=70% total digestible nutrients(TON) comparable to blend of the so-called feed for rearing piglets is consistently used to carry out rearing during a period from the piglets to shipping of growing-finishing pigs. Soybean embryo buds in an amount of 0.3-3% based on the aforementioned feed are administered to the pigs before the shipping for 30-60 days to provide about 110kg body weight for shipping. A period of about 160 days is a measure of the total fattening period in this case. As a result, the inexpensive soybean embryo buds formed in the soybean food industry are administered to shorten the fattening period and afford high quality pork at a low cost.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for raising pigs, and more particularly to a method for raising pigs that shortens the fattening period by mixing feed and obtains high-quality pork.

[Conventional technology]

Generally, in order to obtain high-quality pork, piglets are raised on feed for raising piglets, that is, high-protein, high-calorie feed, and
When the pigs reach a weight of 60 to 65 kg per month, switch to feed for fattening pigs, which is lower in protein and calories than feed for raising piglets, and add various techniques to the feed to fatten the pigs over a number of days. I am doing it. By fattening in this way, pork with good quality, meat color, and fat quality can be obtained, but by the time it is shipped (weight 100 to 110 kg)
It takes ~180 days or more, resulting in high costs.

Recently, in order to shorten the fattening period and increase the efficiency of pig farming,
There is a tendency for piglets to be raised on feed for raising piglets, from piglet to meat pig shipment. In this case, the fattening period can be shortened, and in many cases the weight for shipping is reached around 160 days, which can reduce costs. However, the quality of the resulting carcass was poor, and the quality of the meat was poor, such as the color of the meat being pale, the firmness of the meat, water retention, and fat retention being poor, and the quality of the meat deteriorating easily.

[Problem to be solved by the invention]

As mentioned above, in conventional pig farming, shortening the fattening period results in inferior meat quality, and it takes a long fattening period to obtain high-quality pork, making it difficult to balance the two. Many aspects, such as the mixing ratio, depended on the skill of the pig farmer.

This invention aims to solve the above-mentioned problems, and does not require particularly skilled skills, is relatively easy to fatten, has a short fattening period, and can reduce costs.
The objective is to propose a pig farming method that can produce pigs with good meat quality.

[Means to solve the problem]

This pig farming method uses crude protein (C) from piglet to meat pig shipment.
P) Breed on high-protein, high-calorie feed with 15% or more total digestible nutrients (TDN) and 70% or more;
The method is characterized in that soybean germ is administered in an amount of 0.3 to 3% of the feed for up to 60 days.

In this method of raising pigs, from piglet to piglet shipment, they are fed with a high-protein, high-calorie feed that is equivalent to the so-called feed for raising piglets (for example, CP13.
5%, TDN70%). 30-6 before shipping
Administer soybean germ by adding it to feed for 0 days, and reduce the body weight to 1.
It weighs about 10 kg and is shipped. The total fattening period is approximately 160
Aiming for 1 day.

The high-protein, high-calorie feed referred to in this invention is one that has the same composition as so-called feed for raising piglets, and has a CP1
5% or more, TON 75% or more, but usually c
A material having a p6% and a TDN of about 80% is preferably used.

Soybean germ has a bitter taste, is present in about 3% of soybeans, and is usually
It is removed from the cotyledons when producing processed foods such as soy protein and soy milk from soybeans, and is obtained at low cost as a by-product of the soybean food industry. In an example of the present invention, whole soybeans were expanded in a grain expander, the pubic part was separated, and the pubic part was crushed to form 200 mesh soybean germ powder.

The membrane components were as shown in Table 1.

Table 1: Soybean germ composition list Protein 36.6% Lipid 14.0 Carbohydrate 33.7 Fibrous 3.5 Ash content 3.8 Moisture 8.4 The dosage of soybean germ is 0.3-3% of the feed.

If it is less than 0.3, the effect of administration will be too low, and if it is more than 3%, the physiologically active effect will be too high, which is not preferable.

The dosage is set within the range of 0.3 to 3% in relation to the administration period.

〔Example〕

Example 1 (preliminary test) The test pigs were LWD crossbred, and the piglets were consistently fed piglet rearing feed (high protein, high calorie feed) shown in Table 2 below.
Five meat pigs I were selected that had been reared in the same conditions and had average growth over a period of 100 days.

These were divided into groups A, B, and C3 with 5 animals per group, and group Δ was a control group with 0% soybean germ, group B was a group with 0.3% soybean germ added,
Group 0 was a 3% supplemented group and was reared for 60 days before shipping, with the total fattening period being 160 days old. The meat quality of the obtained pigs was judged according to the carcass grading and compared. The progress and results of the test were as shown in Table 3.

(Raw material composition ratio) Table 3 Example 1 (Preliminary) Progress and results The progress and results of the preliminary test are shown in Table 3. There was almost no difference in weight gain in the 0 group with 3% addition;
When they were scheduled to be shipped at 60 days old, they did not reach the expected weight, so they continued to be fattened by administering germ rice, and were shipped 16 days later. However, the carcasses of group 0 were rated excellent in 4 out of 5 animals. In the control group, weight gain was steady, but the grade was poor.

Example 2 Based on the results of Example 1, the appropriate amount and administration period of soybean germ bundles were investigated. That is, as shown in Table 4, Groups E and F (10 animals in each group) were set up and compared with the control group (Group consisting of 5 animals) in the same manner as in Example 1.

Table 4 The progress and results of the test are shown in Table 5.

Table 1: Progress and results of Example 2 According to the results, Group D and E showed almost the same weight gain as the control group (Group A'), and were shipped at the expected weight. Group F had a low weight gain, but was able to be shipped with a weight of over 100 kg at 160 days of age.

Furthermore, when judging by carcass grading, the performance of the control group was poor, but germ rice was administered.

Both groups E and F had good results. Among them, Group E and Group F were superior, and there was no clear superiority or inferiority between the two groups.

Group D, Group E, which received a medium rating in Tasting Test Example 2;
A tasting session was held for the loin, thigh, and belly meat of the carcasses of Group F, using commercially available general pork as a control, and a taste test was conducted by actually cooking and comparing the taste.

The following 44 people participated in the tasting event, and the evaluation results were compiled using a questionnaire method.

Female students (19-20 years old) 30 people General (men and women, ages 20-50) 14 people As shown in Table 6, the results are average.E.

All of Group F were superior to commercially available pork.

In particular, 33.5% of people answered that commercially available pork was "fatty," while the average for Groups D, E, and F was 13.9 to 1.
The percentage was low at 8.7%, and on the contrary, many people answered that they were feeling relaxed.

Also, the number of people who answered "delicious" was low in each group, but
If you add "simple", it's 40-4 in Group E and Group F.
At 6%, it received double the rating compared to commercially available pork at 21%.

Note that Group E received the highest evaluation, and there was no obvious difference between Group D and Group F.

[For production]

This invention consists of the above-mentioned structure, and in this pig farming method, all piglets from piglets to meat pigs are fattened with high-protein, high-calorie feed, and soybean germ is administered for 30 to 60 days before shipping. This made it possible to simultaneously shorten the fattening period and improve meat quality, which had previously been impossible.

The improvement in meat quality achieved by this pig farming method is thought to be due to the physiologically active substances contained in soybean germ having some effect on in vivo metabolism during the fattening process using high-protein, high-calorie feed. The invention is as described above, and makes it possible to shorten the fattening period and obtain high-quality pork at low cost by administering cheap soybean germ, which is a by-product of the soybean food industry.

The concept of this pig farming method is also common to poultry farming, and similar effects can be expected by selecting appropriate conditions.

1゜ 2jiroku of ヰ呵牛 Heisei Year Special wish No. 219493 2゜ name of invention Pig farming method 3゜ person who makes corrections Relationship with Hanyu

Claims (1)

[Claims] (1) From piglets to meat pigs, they are raised on a high-protein, high-calorie feed containing 15% or more of crude protein and 75% or more of total digestible nutrients.
．． A method for raising pigs, characterized by administering a 3 to 3% amount.