Fermenting Bed Pigs Improves Pork Quality

With the promotion of most rapid varieties and the congenital deficiency of scale farming in China, the phenomenon of adding antibiotics, growth-promoting agents, sedatives, etc. to pig feed is common in the domestic pig raising process, although the growth rate of pigs is accelerated and the feeding period is shortened. The slaughter rate has increased, but it has also seriously affected the taste and quality of pork. How to improve pork quality has become an important factor in opening up the market and broadening the market. Experienced by a large number of farmers, the Golden Baby Dry Sausage Fermented Bed Pigs not only can clear the excrement, but also save the pigs worry and effort, and can also greatly improve the quality of pork. In Shandong, Henan, and Northeast China, there are already merchants who purchase pigs raised in fermented beds at prices higher than the market price of 0.5 to 1.0 per kilogram, and specialize in sales of fermented bed pork.

So, how does the fermentation bed enhance pork quality? I believe consumers are very curious. Let the author answer questions for you here.

Compared with the traditional wet fermentation bed, Jinbao dry-type fermentation bed has greatly improved and can improve the immunity of the herd from different aspects. Therefore, the pigs in the fermentation bed use less drugs, and the big pigs can even completely eliminate the use of drugs. Reduce or even eliminate drug residues in pork. Moreover, the pigs slaughtered by the fermentation beds have many movements, good constitution, complete metabolic functions, and the accumulation of nutrient substances in the body tends to be perfect, the nutrient concentration is increased, and the flavor is improved. In addition, the bacterial nutrients in the fermented mattress material enrich the accumulation of taste substances in the pork, and the litters produce low-molecular-weight fatty acids through fermentation. After the pigs eat the litter, these fatty acids are eventually deposited in the pig and the pork is raised. fragrance.

Compared with conventional pigs, pigs produced from pigs in the fermentation bed have no odor, and meat does not have any hernia. Even if they are not fried directly, they are still fragrant and have no noticeable texture. Well-run pigs that are slaughtered on a dry fermented bed can achieve green, high quality standards with no residue, no pollution, and good flavor. Such pork sales prices and pig-raising benefits will naturally increase accordingly. With the large-scale promotion of the Jinbao dry-spreading fermentation bed and the personal trials of the farmers, the pig meat produced by the fermentation bed has also been initially recognized by consumers. It can be seen that there will be a vast space for the pork market for the fermented bed in the future. Details can be consulted: Beijing Huaxia Kangyuan Technology Co., Ltd. Telephone toll-free hotline Website: Taobao Website: http://shop35396982.taobao.com