In the 30 to 40 days before the fattening pigs are slaughtered, continuous dried tea powder with a feed amount of 0.5% to 1% of soaked tea is continuously fed to the pig's compound feed and fed until slaughter. Tested after slaughter: 1. The weight gain of the pigs in the test group was faster than that in the control group. The average weight of the pigs in the control group was 8.5% or more than that of the control group pigs that had not been fed dry powdered tea. 2. The meat is good. The firmness of the pork in the sales group was significantly increased, and the water content was reduced by 5.7%. This is because the discarded dried tea powder still has a beneficial effect on water. 3. The mouthfeel was good. The taste of the Pork Central Plains contained in the Aromatic Fragrance Test Group was greatly reduced, and the mouthfeel was thick and fragrant. The reason for this is that the amount of inosinic acid contained in pork is nearly 1 times greater than the amount of inosinic acid contained in pork in the control group. The amount of inosinic acid is an important material that determines the taste of pork. 4. The nutritional value is high, and the vitamin E content of pork in the body-building test group is more than three times that of ordinary pork. Vitamin E has antioxidant, anti-aging, and protects cardiovascular and cerebrovascular function. Regular dieters feel physically and lightly.
Chongqing
famous time-honored brand " Bishan Rabbit" began with in 1726, Rabbit lean meat comes up to 95%, is known as "
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nests, eat Chinese herbs , and drink spring water. Roast rabbit meat tastes
fresh, tender, crisp, delicious, nutritious and healthy, can enrich blood,
adjust vitality, inhibit cholesterol, avoid atherosclerosis, prevent thrombus, and protect vessel wall.
Nutritional,Crispy,Delicious China Chongqing Pangfanyi Technology Co.,Ltd. , https://www.pangfany.com
Tea powder feeding pigs can improve meat quality