CN106719394A - The cultural method of fragrant pig - Google Patents
The cultural method of fragrant pig Download PDFInfo
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- CN106719394A CN106719394A CN201611141206.1A CN201611141206A CN106719394A CN 106719394 A CN106719394 A CN 106719394A CN 201611141206 A CN201611141206 A CN 201611141206A CN 106719394 A CN106719394 A CN 106719394A
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- parts
- seedling
- fragrant pig
- sweet potato
- leaves
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- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 27
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 27
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 27
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 27
- 235000020232 peanut Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 27
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 26
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 26
- 240000008042 Zea mays Species 0.000 claims abstract description 26
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 14
- 235000005822 corn Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 240000003146 Lobelia chinensis Species 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 244000130556 Pennisetum purpureum Species 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 12
- 235000009973 maize Nutrition 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 239000010231 banlangen Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000144972 livestock Species 0.000 abstract description 2
- 244000144977 poultry Species 0.000 abstract description 2
- 241000282898 Sus scrofa Species 0.000 description 38
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000309715 mini pig Species 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
-
- 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
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of cultural method of fragrant pig, it is related to livestock and poultry cultivation technical field, fragrant pig feed I is made using following raw material：Fresh branches and leaves of peanut seedling, maize seedling, soya bean seedling, napier grass, sweet potato leaves, sweet potato vine, stalk, carrot, Chinese lobelia and hay;Fragrant pig feed II is made by following raw material：Peanut press pulp, rice bran, bean powder, corn flour, Radix Isatidis powder, lactic acid bacteria；Its preparation method is comprised the following steps：A. the fresh branches and leaves of peanut seedling, the maize seedling, the soya bean seedling, the napier grass, the sweet potato leaves, the sweet potato vine, the stalk, the carrot, the Chinese lobelia and the hay are smashed and is mixed to get mixture I；B. add water to be cooked the peanut press pulp, the rice bran, the bean powder, the corn flour, the Radix Isatidis powder and lactic acid bacteria are mixed in feeding obtains mixtures II.Compared with prior art, the present invention solves the problems, such as that fragrant pig growth is slower.
Description
Technical field
The present invention relates to a kind of cultural method of the fragrant pig of livestock and poultry cultivation technical field, especially large-scale breeding.
Background technology
Fragrant pig also known as " minipig ", it is fresh and well-known throughout the country with the small precocious, meat flavour of body, fragrant pig lean meat percentage is fattened up to 52.2%,
It is a kind of high protein low-energy food, and comprehensive nutrition, rich in amino acid and trace element needed by human, is complied fully with
Human Physiology needs and health demand.The fragrant hoggish feed of existing large-scale cultivation is with corn flour, bean powder, peanut press pulp
The concentrated feed for mixing, this feed has the disadvantage that：1. the subalimentation for being provided due to concentrated feed is meeting fragrant pig
With the growth demand that coarse fodder is food, thus the fragrant pig growth so raised is slow；2. long-term consumption concentrated feed can cause to be immunized
Power declines, anti-virus ability reduction.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of cultural method of fragrant pig, and it can solve fragrant pig growth is slow
Problem.
In order to solve the above problems, the technical solution adopted in the present invention is：The cultural method of this fragrant pig, using following
Raw material make fragrant pig feed I：15 parts ~ 30 parts of fresh branches and leaves of peanut seedling, 15 parts ~ 30 parts of maize seedling, 15 parts ~ 30 parts of soya bean seedling, 30 parts of napier grass ~
50 parts, 10 parts ~ 15 parts of sweet potato leaves, 10 parts ~ 15 parts of sweet potato vine, 20 parts ~ 25 parts of stalk, 5 parts ~ 12 parts of carrot, Chinese lobelia 2 parts ~ 3
Part, 2 parts ~ 3 parts of hay；
Fragrant pig feed II is made using following raw material：20 parts ~ 30 parts of peanut press pulp, 16 parts ~ 26 parts of rice bran, 18 parts ~ 26 parts of bean powder,
20 parts ~ 30 parts of corn flour, 2 parts ~ 3 parts of Radix Isatidis powder, 0.5 part ~ 1.5 parts of lactic acid bacteria；
The preparation method of the fragrant pig feed I is：By the fresh branches and leaves of peanut seedling, the maize seedling, the soya bean seedling, the napier grass, institute
Sweet potato leaves, the sweet potato vine, the stalk, the carrot, the Chinese lobelia and the hay is stated to smash and be mixed to prepare；
The preparation method of the fragrant pig feed II is：The peanut press pulp, the rice bran, the bean powder, the corn flour are added
Water is cooked, and mixes the Radix Isatidis powder and lactic acid bacteria in feeding and is obtained；
The mixture I is fed twice daily, the mixtures II is fed twice.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：
1. fresh branches and leaves of peanut seedling is contained into rich in protein, can strengthen immunity, and with natural function for assisting sleep, fragrant pig has eaten easily
Sleep, growth promotion；Soya bean seedling moisture content 71.8%, thick protein 6.1%, crude fat 1.8%, crude fibre 4.0%, nitrogen-free is leached
Thing 14.8% is conducive to fragrant pig to absorb；Napier grass gross protein value is high；Sweet potato leaves and sweet potato vine are rich in crude protein, crude fibre, ore deposit
Material and vitamin, are conducive to the growth of fragrant pig；Carrot contains substantial amounts of carrotene, can promote growing for fragrant pig；
Chinese lobelia has clearing heat and detoxicating effect；Hay has the effect of the regulating spleen and stomach deficiency of vital energy, and regulation can be played for fragrant swine rearing
The effect of fragrant pig spleen stomach；Roughage is mixed into after above-mentioned raw materials are smashed, fragrant pig is fed, meets its nutritional need, promote fragrant pig
Growth；Peanut press pulp, rice bran, bean powder, corn flour add water to be cooked, and in feeding by Radix Isatidis powder and lactic acid bacteria, improve fragrant pig
Digestive function and antiviral, immunocompetence, further improve the speed of growth.
2., by mixture I and mixtures II collocation mixed feeding, it can be conducive to grow up with the nutrition of balanced perfume pig.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described：
Embodiment 1：
The cultural method of this fragrant pig, fragrant pig feed I is made using following raw material：15 parts of fresh branches and leaves of peanut seedling, 15 parts of maize seedling, soya bean
15 parts of seedling, 30 parts of napier grass, 10 parts of sweet potato leaves, 10 parts of sweet potato vine, 20 parts of stalk, 5 parts of carrot, 2 parts of Chinese lobelia, 2 parts of hay；
Fragrant pig feed II is made using following raw material：20 parts of peanut press pulp, 16 parts of rice bran, 18 parts of bean powder, 20 parts of corn flour, plate is blue
2 parts of root powder, 0.5 part of lactic acid bacteria；
The preparation method of fragrant pig feed I is：By fresh branches and leaves of peanut seedling, maize seedling, soya bean seedling, napier grass, sweet potato leaves, sweet potato vine, stalk, Hu Luo
Foretell, Chinese lobelia and hay are smashed and be mixed to prepare；
The preparation method of fragrant pig feed II is：Water is added to be cooked peanut press pulp, rice bran, bean powder, corn flour, it is in feeding that plate is blue
Root powder and lactic acid bacteria mix and are obtained.
Mixture I is fed twice daily, mixtures II is fed twice.
Embodiment 2：
The cultural method of this fragrant pig, fragrant pig feed I is made using following raw material：30 parts of fresh branches and leaves of peanut seedling, 30 parts of maize seedling, soya bean
30 parts of seedling, 50 parts of napier grass, 15 parts of sweet potato leaves, 15 parts of sweet potato vine, 25 parts of stalk, 12 parts of carrot, 3 parts of Chinese lobelia, 3 parts of hay；
Fragrant pig feed II is made using following raw material：30 parts of peanut press pulp, 26 parts of rice bran, 26 parts of bean powder, 30 parts of corn flour, plate are blue
3 parts of root powder, 1.5 parts of lactic acid bacteria；
The preparation method of fragrant pig feed I is：By fresh branches and leaves of peanut seedling, maize seedling, soya bean seedling, napier grass, sweet potato leaves, sweet potato vine, stalk, Hu Luo
Foretell, Chinese lobelia and hay are smashed and be mixed to prepare；
The preparation method of fragrant pig feed II is：Water is added to be cooked peanut press pulp, rice bran, bean powder, corn flour, it is in feeding that plate is blue
Root powder and lactic acid bacteria mix and are obtained.
Mixture I is fed twice daily, mixtures II is fed twice.
Embodiment 3：
The cultural method of this fragrant pig, fragrant pig feed I is made using following raw material：22 parts of fresh branches and leaves of peanut seedling, 22 parts of maize seedling, soya bean
22 parts of seedling, 40 parts of napier grass, 12 parts of sweet potato leaves, 12 parts of sweet potato vine, 22 parts of stalk, 8 parts of carrot, 2.5 parts of Chinese lobelia, hay 2.5
Part；
Fragrant pig feed II is made using following raw material：25 parts of peanut press pulp, 21 parts of rice bran, 22 parts of bean powder, 25 parts of corn flour, plate are blue
2.5 parts of root powder, 1 part of lactic acid bacteria；
The preparation method of fragrant pig feed I is：By fresh branches and leaves of peanut seedling, maize seedling, soya bean seedling, napier grass, sweet potato leaves, sweet potato vine, stalk, Hu Luo
Foretell, Chinese lobelia and hay are smashed and be mixed to prepare；
The preparation method of fragrant pig feed II is：Water is added to be cooked peanut press pulp, rice bran, bean powder, corn flour, it is in feeding that plate is blue
Root powder and lactic acid bacteria mix and are obtained.
Mixture I is fed twice daily, mixtures II is fed twice.
Claims (1)
1. a kind of cultural method of fragrant pig, it is characterised in that：
Fragrant pig feed I is made using following raw material：15 parts ~ 30 parts of fresh branches and leaves of peanut seedling, 15 parts ~ 30 parts of maize seedling, soya bean seedling 15 parts ~ 30
Part, 30 parts ~ 50 parts of napier grass, 10 parts ~ 15 parts of sweet potato leaves, 10 parts ~ 15 parts of sweet potato vine, 20 parts ~ 25 parts of stalk, 5 parts ~ 12 parts of carrot,
2 parts ~ 3 parts of Chinese lobelia, 2 parts ~ 3 parts of hay；
Fragrant pig feed II is made using following raw material：20 parts ~ 30 parts of peanut press pulp, 16 parts ~ 26 parts of rice bran, 18 parts ~ 26 parts of bean powder,
20 parts ~ 30 parts of corn flour, 2 parts ~ 3 parts of Radix Isatidis powder, 0.5 part ~ 1.5 parts of lactic acid bacteria；
The preparation method of the fragrant pig feed I is：By the fresh branches and leaves of peanut seedling, the maize seedling, the soya bean seedling, the napier grass, institute
Sweet potato leaves, the sweet potato vine, the stalk, the carrot, the Chinese lobelia and the hay is stated to smash and be mixed to prepare；
The preparation method of the fragrant pig feed II is：The peanut press pulp, the rice bran, the bean powder, the corn flour are added
Water is cooked, and mixes the Radix Isatidis powder and lactic acid bacteria in feeding and is obtained；
The mixture I is fed twice daily, the mixtures II is fed twice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611141206.1A CN106719394A (en) | 2016-12-12 | 2016-12-12 | The cultural method of fragrant pig |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611141206.1A CN106719394A (en) | 2016-12-12 | 2016-12-12 | The cultural method of fragrant pig |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106719394A true CN106719394A (en) | 2017-05-31 |
Family
ID=58876121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611141206.1A Withdrawn CN106719394A (en) | 2016-12-12 | 2016-12-12 | The cultural method of fragrant pig |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106719394A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028003A (en) * | 2017-05-26 | 2017-08-11 | 陈炳勇 | A kind of pork pig feed for lifting meat quality and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027205A (en) * | 2012-12-30 | 2013-04-10 | 钱信美 | Forage suitable for growth of hybridized boars |
-
2016
- 2016-12-12 CN CN201611141206.1A patent/CN106719394A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027205A (en) * | 2012-12-30 | 2013-04-10 | 钱信美 | Forage suitable for growth of hybridized boars |
Non-Patent Citations (4)
| Title |
|---|
| 刘炳坤: "《黄健白养猪经验问答》", 31 December 1983, 湖南科学技术出版社 * |
| 张秋良: "《生猪低碳高效养殖技术》", 31 January 2014, 金盾出版社 * |
| 李琼华: "《实用养猪新技术》", 31 December 1990, 广西养猪协会 * |
| 韩素芹: "香猪", 《当代畜禽养殖业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028003A (en) * | 2017-05-26 | 2017-08-11 | 陈炳勇 | A kind of pork pig feed for lifting meat quality and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170531 |
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| WW01 | Invention patent application withdrawn after publication |