The main function of the flavoring agent is to increase the appetite of the pig during the pig raising process, increase the feed intake of the pig and promote the growth and development of the pig. Therefore, the flavor agent is also called an attractant. Adding flavor to the feed can solve the problem of reduced appetite in pigs due to weather, illness or replacement of feed. Moreover, the flavoring agent can also mask the unpleasant odor of most of the cheap feed, and has the effect of improving the palatability of the feed.
At present, there are many kinds of flavors available on the market, and the effects are not the same. Therefore, the pig farmers should select the flavor according to the specific needs of the pigs, and pay attention to the mixing ratio of the flavor and the feed, and the storage conditions.
First, the type of flavor
Flavoring agents are aromatic, sweet, umami, sour and so on, and Xiaobian mainly introduces these four.
1. Aromatic: Aromatic flavors are more common are citral, maltol and vanillin. Citral is colorless but has a strong lemon odor. When mixing with the feed, note that 170 mg or less per kilogram of feed is added; maltol is a white or slightly yellow crystalline powder with a sweet smell, usually added to the grain to increase its aroma; It is a crystalline powder with a white or yellowish fragrance of fragrant pod beans. It should be noted that vanillin is dissolved in warm water and then added to pig feed.
2. Sweet type: The sweet type flavor is mainly saccharin, maltose, fructose, etc., and the most used is saccharin. Saccharin is a colorless, white crystalline powdery substance. Its main function is to improve the taste of bitter buckwheat in the feed. It is advisable to add 250~500mg per kilogram of feed when using.
3. umami type: the flavor of umami type is mainly MSG, which is used to improve the umami taste of the feed. It is usually mixed with the feed at a ratio of 1:1 or 2:1 000, and it can also be mixed with salt. , sodium guanylate or sodium inosine is used in combination.
4. Hot and sour type: The acid type flavor has a fruity flavor and is more commonly fumaric acid. The spicy flavor is mainly red pepper powder, which stimulates the taste buds of pigs and enhances the digestive function of the gastrointestinal tract. Both red paprika and fumaric acid have the effect of promoting pig development and improving feed utilization.
Second, the use of flavors should pay attention to matters
1. Use according to the instructions for use. Add flavor according to the instructions for use, because adding excessive flavor will have adverse effects. For example, a large amount of vanillin will cause slow production of pigs and enlargement of internal organs such as liver. Since the flavor aroma will be volatilized with high temperature, the amount of use can be appropriately increased at a high temperature, and the amount can be appropriately reduced at a low temperature.
2. Pay attention to the preservation of the flavoring agent. Pay attention to the problem of moisture and sealing, because the preservation method of the flavoring agent affects the effect of the flavoring agent, and if the flavoring agent is improperly preserved, it will lose its proper effect. For example, exposure of maltol to the air can cause the fragrance to disappear. Therefore, the preservation of the flavor can not be ignored.
Adding flavor to the feed increases the feed intake of the pig and the feed cost is also increased. Moreover, the flavoring agent should be used in a timely and appropriate amount, otherwise it is easy to cause pig picky eating and the like.
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