http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101766150-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_805aebe0a3eb51e77bf99b470d72d251 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K67-02 |
| filingDate | 2010-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1385246fb6c86c51d4e46ea0b8476db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d106f6bacfd381143887b2023e81840f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cde9022404d6dc7d59d411c64c007d99 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0b98033ef589e3052351f9d4e44b585 |
| publicationDate | 2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-101766150-B |
| titleOfInvention | Breeding method of soybean milk pig |
| abstract | The invention discloses a breeding method and a special feed of a soybean milk pig which has delicious pork taste, rich nutrition, green and safety. The special feed is a fluid obtained by sufficiently mixing fresh soybean milk and corn flour which are generated in the process of processing starch by peas and mixed in the mass ratio of 1000:15. The invention thoroughly changes the dietary structure of a live pig by using the full-systemic systemic and a proper amount of the corn flour as main feeds of live pig feeds without using the traditional chemical proportioning feed feeding structure in the breeding process of the live pig, starts the environmental protection and the green of meat foods with the special feed, i.e. the fresh soybean milk, of the pig, abandons hormones and toxins harmful to human bodies, enhances the safety factor of pork and adds more amino acid substances and mineral substances, thereby enabling the pork taste to be more delicious and tasty and have higher nutritive value; and in addition, the produced pork has the advantages of higher quality, rich eight essential amino acids, high protein, low fat without cholesterol and good health-care function. |
| priorityDate | 2010-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.