Enzymatic functional protein improves growth rate, pork quantity and quality in fattening pigs

• Fattening pigs has become the key in effecting the breeding profit

1. High breeding profit—the farmers expect for faster growth, and shorter breeding period.

2. High breeding concentration—fattening pig are mainly sold to large shambles and are priced by quality.

The above two factors directly affect the breeding profit of enterprises, and are also closely related to the performance of fattening pigs.

• The current status of fattening pigs in actual production

At present, the fattening pig has a long breeding period, low slaughter rate, and unsatisfactory meat quality. The breeding enterprises gain less profit out of it. Let's take a look at the disparity between the current breeding performance and the high level breeding performance in fattening pigs.

Apparently, accelerating the growth rate to increase the total annual weight for slaughter and improving carcass quality for a better price can become the important measures in increasing profits for breeding enterprises.

• Nutritional measures for improving the production performance and carcass quality of fattening pigs

How to improve the production performance and carcass quality of fattening pigs from feed nutrition programme on the same breeding species, environment and management?

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First, improve the utilization of nutrients, especially protein, to improve the growth rate

The utilization efficiency of feed, especially the utilization of protein, directly affects the growth rate. Study found that the daily absorbable protein required by pigs in the fattening stage is 444g/day, while the daily absorbable protein provides in the diet is only 396g/day. There is a 12% gap in between. Therefore, improving the absorption and utilization of nutrients in feed, especially protein, is a key measure to improve the growth rate of fattening pigs. In specific methods, it is to choose highly digestible protein, which might contains components that can improve the digestion, and reduce intestinal damage caused by toxic and harmful substance in the raw materials.

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Second, increase body protein deposition and improve slaughter performance

The main evaluation indicators of slaughter performance are slaughter rate and lean meat rate. Increasing the slaughter rate requires increasing the proportion of carcass (mainly come from body components deposition) and reducing the proportion of viscera; increasing the lean meat rate requires increasing the proportion of lean meat (mainly come from muscle protein deposition). Studies have found that the efficiency of nitrogen sources in the form of peptides to deposit as proteins in animals is 1.5 times that of free amino acids (Le Guowei et al. 1998). In specific method, it is to choose raw materials that is rich in small molecule peptides (2-3 peptides).

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Third, enhance the antioxidant capacity and improve meat quality

The main evaluation indicators of meat quality are meat color and water holding capacity. Meat color comes from the myosin and myofibrillar ferrous ions in muscle. When ferrous ions are oxidized, the color becomes dark red. Water holding capacity is from the integrity of the muscle cell membrane. When subjected to oxidative stress, the cell membrane could be destroyed and intracellular water will be lost, resulting in poor water retention and loss in dripping . The above two key indicators are closely related to the muscle antioxidant capacity, enhancing the antioxidant capacity of the muscle will improve the flesh color and water holding capacity. In specific method, it is to choose anti-oxidant biologically active substances in the body such as antioxidant peptides (2-6 peptides), VE, VC.

• Enzymatic functional protein improves growth speed, pork quantity and quality of fattening pigs

The functional protein from Mytech is rich in small molecular active peptides (The molecular weight is below 1000 Da, mainly consisted of 2-3 peptides and 2-6 peptides), which can improve feed utilization efficiency, increase body protein deposition, enhance the body's antioxidant capacity, and improve production performance and carcass quality. Mytech has accumulated data from more than 200,000 fat pig in their production results and slaughter performance, and also carried out meat quality research with Sichuan Agricultural University, which fully confirmed that functional protein can improves growth speed, pork quantity and quality in fattening pigs.

(1) Improve production performance

[Application] The dosage is to add 1% functional protein and reduce soybean meal in the feed, the experimental period is from 70d of age to the market (slaughter performance data collected from 100,000 heads of pigs)

[Application] In same feeding period, the experiment group with Fortide increase 5kg more than control group, reduce FCR by 0.1, and reduce meat production cost by 0.1 yuan/kg

Mechanism behind: By increasing the activity of digestive enzymes, improving the digestibility of feed protein, fat, and starch, thereby improving feed utilization efficiency, which results in faster growth and lower FCR.

（2）Improve carcass quality

[Application] Functional protein increases the slaughter rate of fattening pigs by 0.5%, and increases the lean meat rate by 0.6%. And the meat was classified by its quality, the A level is increased, the E level is reduced, and the average selling price is increased by 0.3 yuan/kg.

【Application】Improve the color of the meat; increase the water holding capacity and reduce drip loss; extend the shelf life, improve the performance of the product, and increase the price of the fattening pig.

Mechanism: by increasing the antioxidant enzyme activity and antioxidant substance content in fat pigs, functional protein improved the antioxidant capacity and the MDA content of oxidation products is reduced, the oxidative damage to the body and muscles is reduced, and the meat color and water holding capacity are improved.

Application of Mytech functional protein
The functional protein is rich in small molecule bioactive peptides, improve the utilization rate of fattening pig feed and enhance the antioxidant capacity in vivo. The production performance is to speed up the growth rate, reduce the FCR, and reduce the meat production cost by more than 0.1 yuan/kg. Improve carcass quality and increase the price of fattening pig by 0.3 yuan/kg.