http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100835532-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-87 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-30 |
| 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/A23K1-00 |
| filingDate | 2006-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100835532-B1 |
| titleOfInvention | Feed with royal vinegar, feed of high quality pork and its production method |
| abstract | The present invention relates to a high-dose pork and its production method by the addition of royal vinegar feed, and its feed method by feeding the feed with royal vinegar to pigs to increase the weight gain, improve the food symbol properties and improve feed requirements to improve the productivity of pigs In the carcass evaluation, the appearance of high-quality meat was increased by effectively reducing the thickness of the backfat, the protein content in the meat was increased, the cholesterol content was decreased, the meat color was improved, the heat loss and the age were improved. In the evaluation, the appearance, juiciness, year, flavor, etc. were improved, and in particular, there was an excellent effect of providing high quality pork, which was characterized by the deep taste of fresh and subtle hills.n n n Royal vinegar, E. coli, anti-history, pork, high-quality meat |
| priorityDate | 2006-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.