AU2020103991A4 - A Feed Production Method for Improving Meat Quality of Pork - Google Patents
A Feed Production Method for Improving Meat Quality of Pork Download PDFInfo
- Publication number
- AU2020103991A4 AU2020103991A4 AU2020103991A AU2020103991A AU2020103991A4 AU 2020103991 A4 AU2020103991 A4 AU 2020103991A4 AU 2020103991 A AU2020103991 A AU 2020103991A AU 2020103991 A AU2020103991 A AU 2020103991A AU 2020103991 A4 AU2020103991 A4 AU 2020103991A4
- Authority
- AU
- Australia
- Prior art keywords
- starch
- vitamin
- meat quality
- pork
- feed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 30
- 235000015277 pork Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title description 2
- 229920002472 Starch Polymers 0.000 claims abstract description 72
- 235000019698 starch Nutrition 0.000 claims abstract description 72
- 239000008107 starch Substances 0.000 claims abstract description 72
- 150000001413 amino acids Chemical class 0.000 claims abstract description 17
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000001763 2-hydroxyethyl(trimethyl)azanium Substances 0.000 claims abstract description 6
- 235000019743 Choline chloride Nutrition 0.000 claims abstract description 6
- SGMZJAMFUVOLNK-UHFFFAOYSA-M choline chloride Chemical compound [Cl-].C[N+](C)(C)CCO SGMZJAMFUVOLNK-UHFFFAOYSA-M 0.000 claims abstract description 6
- 229960003178 choline chloride Drugs 0.000 claims abstract description 6
- 239000000835 fiber Substances 0.000 claims abstract description 6
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 5
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 5
- 239000003549 soybean oil Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000004381 Choline salt Substances 0.000 claims abstract description 3
- 235000019417 choline salt Nutrition 0.000 claims abstract description 3
- 210000003205 muscle Anatomy 0.000 claims description 29
- 235000001014 amino acid Nutrition 0.000 claims description 16
- 229940024606 amino acid Drugs 0.000 claims description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
- 229930195729 fatty acid Natural products 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 10
- 150000004665 fatty acids Chemical class 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 7
- 235000018102 proteins Nutrition 0.000 claims description 7
- 239000004473 Threonine Substances 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 229930182817 methionine Natural products 0.000 claims description 5
- 235000006109 methionine Nutrition 0.000 claims description 5
- 229960002898 threonine Drugs 0.000 claims description 5
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- MJVAVZPDRWSRRC-UHFFFAOYSA-N Menadione Chemical compound C1=CC=C2C(=O)C(C)=CC(=O)C2=C1 MJVAVZPDRWSRRC-UHFFFAOYSA-N 0.000 claims description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 4
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 4
- 239000004470 DL Methionine Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 claims description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 2
- 235000019764 Soybean Meal Nutrition 0.000 claims description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 2
- 229930003451 Vitamin B1 Natural products 0.000 claims description 2
- 229930003779 Vitamin B12 Natural products 0.000 claims description 2
- 229930003471 Vitamin B2 Natural products 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 2
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 2
- 229960002685 biotin Drugs 0.000 claims description 2
- 235000020958 biotin Nutrition 0.000 claims description 2
- 239000011616 biotin Substances 0.000 claims description 2
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims description 2
- 229960002079 calcium pantothenate Drugs 0.000 claims description 2
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 claims description 2
- 229910052802 copper Inorganic materials 0.000 claims description 2
- 229960000304 folic acid Drugs 0.000 claims description 2
- 235000019152 folic acid Nutrition 0.000 claims description 2
- 239000011724 folic acid Substances 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- 235000001968 nicotinic acid Nutrition 0.000 claims description 2
- 229960003512 nicotinic acid Drugs 0.000 claims description 2
- 239000011664 nicotinic acid Substances 0.000 claims description 2
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 2
- 229960002477 riboflavin Drugs 0.000 claims description 2
- 239000004455 soybean meal Substances 0.000 claims description 2
- 229960003495 thiamine Drugs 0.000 claims description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 235000010374 vitamin B1 Nutrition 0.000 claims description 2
- 239000011691 vitamin B1 Substances 0.000 claims description 2
- 235000019163 vitamin B12 Nutrition 0.000 claims description 2
- 239000011715 vitamin B12 Substances 0.000 claims description 2
- 235000019164 vitamin B2 Nutrition 0.000 claims description 2
- 239000011716 vitamin B2 Substances 0.000 claims description 2
- 235000019158 vitamin B6 Nutrition 0.000 claims description 2
- 239000011726 vitamin B6 Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 claims description 2
- 235000005282 vitamin D3 Nutrition 0.000 claims description 2
- 239000011647 vitamin D3 Substances 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 235000012711 vitamin K3 Nutrition 0.000 claims description 2
- 239000011652 vitamin K3 Substances 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- 229940011671 vitamin b6 Drugs 0.000 claims description 2
- 229940021056 vitamin d3 Drugs 0.000 claims description 2
- 229910052725 zinc Inorganic materials 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 claims 1
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 claims 1
- 239000010949 copper Substances 0.000 claims 1
- 235000021312 gluten Nutrition 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 229920000856 Amylose Polymers 0.000 abstract description 32
- 241000282887 Suidae Species 0.000 abstract description 24
- 240000003183 Manihot esculenta Species 0.000 abstract description 18
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract description 18
- 229920002261 Corn starch Polymers 0.000 abstract description 15
- 239000008120 corn starch Substances 0.000 abstract description 15
- 238000003307 slaughter Methods 0.000 abstract description 14
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 244000144972 livestock Species 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 229920000945 Amylopectin Polymers 0.000 description 12
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 150000007513 acids Chemical class 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 229930010555 Inosine Natural products 0.000 description 5
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229960003786 inosine Drugs 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000004471 Glycine Substances 0.000 description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 4
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 4
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical class NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 4
- 235000004279 alanine Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000004579 marble Substances 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 3
- 235000019700 dicalcium phosphate Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000007918 intramuscular administration Methods 0.000 description 3
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- 229940009098 aspartate Drugs 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000018417 cysteine Nutrition 0.000 description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229930195712 glutamate Natural products 0.000 description 2
- 210000001087 myotubule Anatomy 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 229920001685 Amylomaize Polymers 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 101000686495 Platymeris rhadamanthus Venom redulysin 2 Proteins 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- ONTQJDKFANPPKK-UHFFFAOYSA-L chembl3185981 Chemical compound [Na+].[Na+].CC1=CC(C)=C(S([O-])(=O)=O)C=C1N=NC1=CC(S([O-])(=O)=O)=C(C=CC=C2)C2=C1O ONTQJDKFANPPKK-UHFFFAOYSA-L 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004146 energy storage Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 210000003405 ileum Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 230000006362 insulin response pathway Effects 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000004712 monophosphates Chemical class 0.000 description 1
- 208000015004 muscle tenderness Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- WPPDXAHGCGPUPK-UHFFFAOYSA-N red 2 Chemical compound C1=CC=CC=C1C(C1=CC=CC=C11)=C(C=2C=3C4=CC=C5C6=CC=C7C8=C(C=9C=CC=CC=9)C9=CC=CC=C9C(C=9C=CC=CC=9)=C8C8=CC=C(C6=C87)C(C=35)=CC=2)C4=C1C1=CC=CC=C1 WPPDXAHGCGPUPK-UHFFFAOYSA-N 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Birds (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Physiology (AREA)
- Fodder In General (AREA)
Abstract
The invention belongs to the technical field of livestock breeding, in
particular to. The invention provides a starch, protein raw material,
soybean oil, crude fiber, amino acid, calcium salt, choline chloride, salt
and premixed material for improving pork meat quality. The starch
includes pea starch, and also includes one or more of corn starch and
cassava starch. The invention is used to improve the meat quality of pork.
Compared with the prior art containing only low amylose starch, feeding
pea starch containing high amylose can significantly increase the growth
performance of fattening pigs, improve the slaughtering performance and
meat quality of fattening pigs.
Description
A Feed Production Method for Improving Meat Quality of Pork
Technical areas
The invention belongs to the technical field of livestock and poultry
breeding, in particular to a feed preparation method which can improve
the meat quality of pork.
Background technology
With the continuous improvement of people's living standards,
consumers have higher and higher requirements on food. They not only
require pork products to be safe and drug-free, but also put forward
higher requirements on meat quality and health standards. The evaluation
of pork quality mainly involves the sensory and physical and chemical
indexes of meat products, including marbling, tenderness, flesh color,
water loss, muscle fiber type, muscle fat content and flavor substance
(such as fatty acid, inosinic acid and flavor amino acid). There are many
factors affecting pork quality, including heredity, nutrition and feeding
management, among which feed nutrition is one of the most direct factors
affecting meat quality. Therefore, it is one of the hot spots in the research
of nutrition to improve the quality of meat by adopting the regulation
measures of feed nutrition.
Starch as the main grain feed, the source of carbohydrate, is an
essential part of animal growth energy substances, in nature, there are two
main types of starch form: branched chain starch and amylose and
amylopectin of them are quickly digest starch, in the gut zhongyi is
rapidly hydrolyzed to glucose and be absorbed, belongs to slow digestion
of starch and amylose, animal body enzyme for its degradation in the
small intestine slowly. Different types of starch feed contain different
proportion of amylose and amylose, so that their digestion and absorption
rate in the animal body is different, so as to regulate the glucose release
rate and insulin response after eating, thus affecting the energy storage
and metabolism of the animal muscle, and finally affecting the quality of
meat.
Content of the invention
In view of the above problems, the purpose of the invention is to
provide that, compared with cassava starch containing low straight chain,
feeding pea starch containing high straight chain can significantly
increase the growth performance of fattening pigs and improve the
slaughtering performance and meat quality of fattening pigs.
The technical contents of the invention are as follows:
The present invention provides starch, protein raw material, soybean oil, crude fiber, amino acid, calcium salt, choline chloride, salt and premix, and the starch includes pea starch;
The starch also includes one or more cassava starch of corn starch;
It can also include potato starch, potato starch including raw potato
starch, which contains high amylose starch, which can improve pork meat
quality and growth performance;
The protein raw material comprises soybean meal and corn protein
powder;
The coarse fiber comprises wheat bran;
The amino acids include L- lysine salt, DL- methionine and L
threonine;
The calcium salt comprises calcium hydrogen phosphate and stone
powder, wherein calcium hydrogen phosphate is also used to supplement
phosphorus elements;
The ingredients of the premix include vitamin A, vitamin D3,
vitamin E, vitamin K3, vitamin B1, vitamin B2, vitamin B6, vitamin B12,
nicotinic acid, vitamin C, calcium pantothenate, folic acid, biotin, choline
chloride, Fe, Cu, I, Se, Zn, Mg, Mn and Co element.
The invention also provides an application in improving pork meat quality, increasing intramuscular fatty acid, inosine acid, marble grain score, reducing drip loss and shear force, etc. It is also reflected in improving the composition of flavor amino acids and functional fatty acids in the longest muscle of pig back.
The beneficial effects of the invention are as follows:
The invention is used for improving pork meat quality. Compared
with the prior art containing only low amylose starch, feeding pea starch
containing high amylose can significantly increase the growth
performance of fattening pigs, improve the slaughter performance and
meat quality of fattening pigs; feeding pea starch containing high straight
chain can increase the eye muscle area of the longest muscle of fattening
pigs, the pH value of 45 min muscle after slaughter and the marble grain
score, and reduce the backfat thickness, drip loss and shear strength of
fattening pigs;
The invention can be used to increase the concentration of flavor
substances in the longest muscle of pig back, such as muscle fat, inosine,
aspartic acid, glycine, alanine and total fresh amino acid, and can also
increase the concentration of functional fatty acids in the longest muscle
of pig back, thus significantly improving the quality of pork.
Specific implementation modalities
The following is a further detailed description of the invention
through specific implementation cases. It should be understood that these
embodiments are used only to explain the invention and not to limit the
scope of protection of the invention. After reading the invention, Various
equivalent forms of modification of the invention are limited by the claim
attached to the application.
Without special instructions, all raw materials and reagents of the
invention are raw materials and reagents of the conventional market.
Examples
Three kinds of pea starch, cassava starch and corn starch were
prepared according to the composition table in Table 1. Among them,
amylose and amylopectin of pea starch, cassava starch and corn starch
were 0.44,0.11 and 0.25 respectively.
Table 1 Composition
(%)ingredients Food
Pea starch Cassava Corn starch starch group
Pea starch 59.00
Cassava starch 59.00
Corn starch 59.00
Corn Protein Powder 3.41 3.41 3.41
Wheat bran 3.35 3.35 3.35
Soybean Oil 3.24 3.24 3.24
L- lysine salt (98%) 0.30 0.30 0.30
DL- methionine 0.13 0.13 0.13
L- threonine 0.06 0.06 0.06
Calcium hydrogen phosphate 1.51 1.51 1.51
Stone powder 0.30 0.30 0.30
Choline chloride 0.40 0.40 0.40
Salt 0.30 0.30 0.30
Premix 1.00 1.00 1.00
Total 100.00 100.00 100.00
Nutritional level
Metabolic energy (MJ/kg) 13.80 13.80 13.81
Dry matter,% 88.55 88.68 88.89
Crude protein,% 14.56 14.55 14.56
DM% total starch 52.26 52.26 52.27
amylose/amylopectin 0.44 0.11 0.25
Standard ileum digestible amino acids
Lysine,% 0.87 0.87 0.86
methionine + cysteine,% 0.48 0.49 0.48
Threonine,% 0.51 0.50 0.51
tryptophan,% 0.16 0.16 0.15
The x of 72 healthy 72 healthy and similar initial weight (770.52
kg) were randomly divided into three groups according to their weight.
Three groups of pigs were fed to table 1, and after 42 days of
continuous feeding, one pig weighing close to the average weight (8 pigs
in each treatment group ,24 pigs) was taken from each column to weigh the pre-mortem weight of each pig.
The detection methods and results are as follows:
1) effects of different amylose/amylopectin ratios on growth and
slaughter performance of fattening pigs are shown in the following table:
Table 2 Growth and slaughter performance of fattening pigs fed with
different amylose ratio starch
Processing P Project Pea starch Cassava starch Corn starch value
Initial weight (kg) 77.25 0.23 77.21 0.26 77.19 0.23 0.980
Final weight (kg) 115.88 1.2la 1 0 9 .5 2 0. 9 1b 112.09 1.7 4 ab 0.011
Average daily gain 0.97 0.03 a 0.85 0 .0 1 b 0.89 0. 0 4 ab 0.035 (kg/d)
Average daily feed 2.89 0.05 2.83 0.07 2.85 0.05 0.741 intake (kg/d)
Ratio of material to 3.01 0. 0 4b 3.34 0.09a 3.23 0. 11 ab 0.038 weight
Carcass weight (kg) 85.02 1.52 82.98 1.70 84.12 1.68 0.681
( % ) slaughter rate 75.89 0.54 74.57 0.97 74.79 0.54 0.390
Backfat thickness 2.07 0.08 2.35 0.12 2.46 0.12 0.057 (cm)
Eye muscle area 51.15 1.59 a 47.26 0. 5 9b 50.36 1. 2 4 ab 0.008 cm 2 )
Carcass weight: after slaughter and bleeding, hair removal, head
removal, hoof, tail and viscera weighing;
Slaughtering rate: percentage of carcass weight to pre-mortem weight;
Average backfat thickness: the backfat thickness of the first rib, the
lumbar recommendation joint and the last rib of the left carcass shoulder
was measured by Vernier caliper, and the average backfat thickness was
obtained.
It can be seen from the table that feeding pea starch containing high
amylose significantly increased the final weight, average daily gain and
eye muscle area of fattening pigs compared with cassava starch and corn
starch group containing low amylose indicating that pea starch containing
high straight chain significantly increased the growth and slaughter
performance of fattening pigs.
2) effects of different amylose/amylopectin ratios on fattening pork
quality are shown in the following table:
Table 3 Quality of fattening pork fed with different amylose ratio starch
Processing Project P value Pea starch Cassava starch Corn starch
pH 4 5 min 6.31 0.03 a 6 .13 0. 0 7b 6 .2 8 0. 0 4 ab 0.042
pH24 h 24 5.53 0.04 5.52 0.03 5.53 0.02 0.967
Brightness4 min 44.00 0.51 43.35 0.71 44.97 0.54 0.181
Red4 min 18.28 0.48 16.68 0.72 17.09 0.52 0.206
Yellowness45 min 2.11 0.28 2.21 0.34 2.47 0.32 0.698
Brightness24 h 24 55.55 0.76 55.36 0.60 56.25 0.79 0.657
Red2 4 h24 16.57 0.29 16.46 0.19 16.04 0.32 0.361
YellowneSS24 h 24 3.01 0.29 2.66 0.24 2.72 0.29 0.529
Marble 3.04 0.15a 2.44 0. 1 3b 2.70 0. 1 6 ab 0.028
Drop loss% 2.73 0. 11 b 3.22 0.16a 2.84 0. 1 3 ab 0.043
N of shear force 31.09 1. 0 2b 38.39 1.96a 34.63 2. 7 1 ab 0.049
pH value determination: the pH value of the back longest muscle of
min and 4°C refrigerated 24 h and 48, respectively, was measured by
the portable pH meter, and the average value of each sample was taken 3
times;
Meat color determination: the meat color of 45 min and 4°C after
slaughter was measured by CR410 colorimeter. The results showed that
the maximum muscle of each back was measured three times with the
average value of the CIE color system with brightness value, red value
and yellow value;
Measurement of drip loss: within 45 min after slaughter, take the
longest muscle sample of the back, remove the subcutaneous fat and
connective tissue on the meat surface, repair the meat sample into strips
(2 cmx3 cm cmx5 cm) along the fiber direction, and weigh the meat
sample at 4 temperature, Each time point of the longest muscle is
measured 3 times, the average value, drip loss calculation formula is as
follows:
Loss of dripping water =[(initial-final weight)/ initial weight ]x100;
Shear force determination :24 h, after slaughter, the longest muscle
sample was placed in the cooking bag, heated to 70°C center temperature
in 80 water bath (thermometer recorded center temperature change), then
the meat strip was cooled to room temperature with boiling water, Then
the meat sample was pruned into 6 cmx1 cmx3 strips according to
muscle fiber direction.
The table shows that compared with cassava starch group and corn
starch group containing low amylose / amylopectin, pea starch containing
high amylose significantly increased the pH value and marble grain score
of 45 min in the longest muscle of the back. Reduced drip loss and shear
force. The results showed that pea starch with high straight chain
significantly increased the meat quality of fattening pigs.
3) effects of different amylose/amylopectin ratios on the
composition of the main chemicals in fattening pigs with the longest
muscle, as shown in the following table:
Table 4 Composition of main chemicals in the longest muscle of fattening
pigs fed with different amylose ratio starch
Processing Project P value Pea starch Cassava starch Corn starch
Dry matter% 27.16 0.32 27.25 0.36 26.90 0.25 0.717
Intramuscular 4.65 0.13 a 3.81 0. 1 7b 4.22 0 3 0 ab 0.035 fat% mg/g of inosine 1.89 0.04a 1 .7 2 0. 0 5b 1 .7 8 0. 0 4 ab 0.045 monophosphate
The contents of inosine and fatty acids in the longest dorsal muscle
were determined by high performance liquid chromatography.
Compared with cassava starch group and corn starch group
containing low amylose / amylopectin, pea starch containing high
amylose significantly increased the concentration of intramuscular fat and
inosine in the dorsal longest muscle. indicating that pea starch containing
high straight chains increased muscle tenderness, juiciness and flavor in
fattening pigs.
4) effects of different amylose/amylopectin ratios on amino acid
composition in the longest muscle of fattening pigs, as shown in the
following table:
Table 5 Amino acid composition in the longest muscle of fattening pigs
fed with different amylose ratio starch
Project Processing P
(mg/100g) Pea starch Cassava starch Corn starch value
aspartic acid 6.90 0.91a 3.24 0. 2 9b 4.14 0. 4 9 0.001
threonine 36.78 1.92 35.85 2.41 34.94 1.05 0.788
Glutamate 76.04 3.66 84.43 4.68 88.30 5.84 0.207
Glycine 158.28 5.53a 134.26 2.22b 141.37 4. 8 5b 0.003
Alanine 361.49 6.68a 340.53 6. 3 6b 350.86 5. 6 3 ab 0.048
tyrosine 45.28 2.93 41.47 1.91 45.65 1.72 0.366
cysteine 4.19 0.19 4.03 0.15 4.03 0.23 0.797
Proline 39.64 1.57 40.53 1.47 45.20 3.89 0.279
asparagine 12.47 0.68 12.06 0.48 12.09 0.55 0.857
Glutamine 166.84+15.05 155.29 11.27 143.67 11.24 0.446
Valine 54.90 2.82 56.40 2.46 55.22 3.02 0.922
threonine 37.09 1.81 37.41 1.90 38.41 2.44 0.895
methionine 23.78 2.07 25.22 1.34 25.03 0.89 0.768
Isoleucine 30.95 2.12 31.00 1.33 31.33 1.74 0.986
leucine 70.24 3.99 72.97 4.37 70.20 2.13 0.827
phenylalanine 48.80 2.46 44.51 2.06 47.75 1.96 0.363
lysine 70.12 6.85 66.66 4.66 58.48 4.07 0.304
Histidine 24.10 1.15 25.13 1.11 26.80 1.67 0.370
Arginine 13.97 2.02 15.82 2.51 13.52 1.09 0.662
tryptophan 157.02+11.63 162.12 5.70 159.43 11.77 0.938
Flavor Amino 696.77±14.02a 648.43 6. 6 7b 678.07 1 0 . 9 0 ab 0.017 acids
Total amino 1438.87+22.17 1388.90 19.58 1396.43 15.56 0.165 acids
flavor amino acids = aspartate + glycine + alanine + glutamate,
phenylalanine + tyrosine;
The concentration of free amino acids in the long back muscle was
determined by automatic amino acid analyzer.
it can be seen from the table that feeding pea starch containing high
amylose significantly increased the concentrations of aspartate, glycine, alanine and total flavor amino acids in the dorsal longest muscle compared with cassava starch and corn starch containing low amylose/amylopectin. indicating that pea starch with high straight chain increased the meat flavor of fattening pigs.
5) effects of different amylose/amylopectin ratios on fatty acid
composition in the longest muscle of fattening pigs, as shown in the
following table:
Table 6 Fatty Acid Composition in Longest Muscle of Fattening Pig with
Different Starch Ratio of Straight to Branches
Processing Project Pea starch Cassava Corn starch P value starch
C1O: 0 0.15 0.00 0.13 0.01 0.14 0.00 0.198
C12: 0 0.15 0.01a 0.11 0 0. 0 b 0.13 0 .0 0 b <0.001
C14: 0 1.58 0.06 1.56 0.02 1.48 0.03 0.152
C14: 1 0.04 0.00 0.03 0.00 0.02 0.00 0.082
C15: 0 0.03 0.00 0.03 0.00 0.03 0.00 0.463
C16: 0 24.35 0.48 24.90 0.23 24.33 0.32 0.476
C16: ln-7 3.88 0.19a 3 .3 7 0. 2 2 ab 3 . 16 0. 0 6b 0.021
C17: 0 0.15 0.01 0.15 0.01 0.15 0.01 0.956
C18: 0 12.08 0.42 12.92 0.49 13.01 0.34 0.256
C18: ln-9 41.80 0.75 42.46 0.64 41.72 0.87 0.751
C18: 2n-6 10.65 0.42 10.41 0.54 11.55 0.36 0.190
C18: 3n-3 0.60 0.01 0.55 0.02 0.57 0.01 0.207
C7 18: 3n-6 0.07 0.Ola 0.05 0.00c 0.06 0.00b <0.001
C20: 0 0.24 0.01 0.24 0.01 0.23 0.00 0.865
C20: 1 0.76 0 0. 1 ab 0.81 0.05a 0.75 0 0. 1 b 0.014
C20: 2 0.38 0 01 . b 0.47 0.02a 0.46 0.Ola 0.003
C20: 3n-6 0.20 0.01 0.18 0.01 0.20 0.00 0.056
Cy20: 3n-6 0.13 0.00a 0.11 0.00b 0.11 0.00b 0.008
C20: 4n-6 1.89 0.06a 1.01 0.03c 1 .4 2 0. 0 8b <0.001
C 20: 5n-3(EPA) 0.10 0.00a 0.04 0.00c 0 .0 8 0.00b <0.001
C22: 0 NDC 0.03 0.00b 0.05 0.00a 0.001
C22: 1 0.06 0.00a 0.03 0.00b 0.07 0.00a <0.001
C22: 5n-3(DPA) ND ND ND
C22: 6n-3(DHA) 0.18 0.01a 0 . 12 0 0. 1 b 0.16 0.01a <0.001
C24: 0 0.24 0.03 0.18 0.01 0.24 0.03 0.303
Saturated fatty acids (SPA) 39.27 0.80 40.27 0.67 39.64 0.65 0.606
Monounsaturated fatty 46.62 0.85 46.79 0.79 45.78 0.91 0.672 acids (MUFA)
Polyunsaturated fatty acids 14.16 0.46 12.93 0.58 14.60 0.45 0.073 (PUFA)
n-6 polyunsaturated fatty 11.03 0.42 10.75 0.55 11.93 0.36 0.183 acids (n-6PUFA)
n-3 polyunsaturated fatty 0.85 0.03 a 0.69 0. 0 2b 0.79 0. 0 4 ab 0.004 acids (n-3PUFA)
n-6 polyunsaturated fatty 13.08 0. 4 6b 15.54 0.70a 15.27 0. 6 7 ab 0.020 acids/ n-3 polyunsaturated fatty acids
(PUFA n-6/PUFA n-3)
According to the table, Compared with the cassava starch group and
corn starch group containing low amylose / amylopectin, The intake of pea starch containing high amylose significantly increased the concentrations of C12: 0, C 7 18: 3n-6, Cy20: 3n-6, C20: 4n-6, EPA,
C22: 1, DHA and n-3 polyunsaturated fatty acids in the dorsal longest
muscle, The concentration of C20: 2 and the ratio of n-6 polyunsaturated
fatty acids to n-3 polyunsaturated fatty acids were reduced. The results
showed that feeding pea starch containing high amylose could increase
the concentration of functional fatty acids in pork and increase the
nutritional value of pork.
The invention belongs to the technical field of livestock breeding, in
particular to a feed making method which can improve the quality of pork
meat. The present invention provides a feed for improving the quality of
pork, including starch, protein raw material, soybean oil, crude fiber,
amino acid, calcium salt, choline chloride, table salt and premix, the
starch includes pea starch, also includes corn starch and one or more
tapioca starch. Compared with the feed with low amylose in the existing
technology, the feed with pea starch with high amylose can significantly
improve the growth performance, slaughter performance and meat quality
of the finishing pigs.
Claims (5)
1. A Feed for Improving Pork meat quality. It is characterized in that it
comprises starch, protein raw material, soybean oil, crude fiber,
amino acid, calcium salt, choline chloride, salt and premix, and the
starch comprises pea starch.
2. The feed for improving pork meat quality according to claim 1, which
is characterized in that the protein raw materials include soybean
meal and corn gluten meal.
3. The feed for improving pork meat quality according to claim 1, which
is characterized in that the amino acids include L-lysine
hydrochloride, DL Methionine and L-threonine.
4. The feed for improving pork quality according to claim 1, which is
characterized in that the ingredients of the premix include vitamin A,
vitamin D3, vitamin E, vitamin K3, vitamin B1, vitamin B2, vitamin
B6, vitamin B12, nicotinic acid, vitamin C, calcium pantothenate,
folic acid, biotin, choline chloride, Fe, Cu, I, Se, Zn, Mg, Mn and co
elements.
5. The application of the feed according to any one of claims 1-4 in
improving the meat quality of pork improves the composition of flavor
amino acids and functional fatty acids in longissimus dorsi muscle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103991A AU2020103991A4 (en) | 2020-12-09 | 2020-12-09 | A Feed Production Method for Improving Meat Quality of Pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103991A AU2020103991A4 (en) | 2020-12-09 | 2020-12-09 | A Feed Production Method for Improving Meat Quality of Pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2020103991A4 true AU2020103991A4 (en) | 2021-02-18 |
Family
ID=74591578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2020103991A Ceased AU2020103991A4 (en) | 2020-12-09 | 2020-12-09 | A Feed Production Method for Improving Meat Quality of Pork |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2020103991A4 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553392A (en) * | 2022-10-17 | 2023-01-03 | 中国科学院西北生态环境资源研究院 | Sheep feed and preparation method thereof |
| CN115736117A (en) * | 2022-11-23 | 2023-03-07 | 西北农林科技大学 | Local pig breeding fattening pig feed represented by Guanzhong black pigs |
-
2020
- 2020-12-09 AU AU2020103991A patent/AU2020103991A4/en not_active Ceased
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553392A (en) * | 2022-10-17 | 2023-01-03 | 中国科学院西北生态环境资源研究院 | Sheep feed and preparation method thereof |
| CN115736117A (en) * | 2022-11-23 | 2023-03-07 | 西北农林科技大学 | Local pig breeding fattening pig feed represented by Guanzhong black pigs |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Poławska et al. | The ostrich meat-an updated review. II. Nutritive value. | |
| Clement et al. | Comparison of processing yield and nutrient composition of cultured Nile tilapia (Oreochromis niloticus) and channel catfish (Ictalurus punctatus) | |
| Williams | Nutritional composition of red meat | |
| Teye et al. | Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality | |
| Wattanachant | Factors affecting the quality characteristics of Thai indigenous chicken meat | |
| AU2020103991A4 (en) | A Feed Production Method for Improving Meat Quality of Pork | |
| Semwogerere et al. | Meat quality, fatty acid profile, and sensory attributes of spent laying hens fed expeller press canola meal or a conventional diet | |
| CA2977603C (en) | Methods and compositions using fresh or frozen meat to improve food efficiency in animals such as dogs | |
| Izci | Utilization and quality of fish fingers from Prussian carp (Carassius gibelio Bloch, 1782). | |
| Malle et al. | Nutrient composition of milkfish (Chanos chanos, forskal) from Pangkep, South Sulawesi, Indonesia. | |
| Sobczak et al. | Nutritional value and sensory properties of common carp (Cyprinus carpio L.) fillets enriched with sustainable and natural feed ingredients | |
| Vranić et al. | Rainbow trout (Oncorhynchus Mykiss) from aquaculture–meat quality and importance in the diet | |
| López-Pedrouso et al. | Carcass characteristics, meat quality and nutritional profile of pheasant, quail and Guinea fowl | |
| Sakowski et al. | Genetic and environmental determinants of beef quality—A Review | |
| Kowalska et al. | Meat quality of rabbits fed a diet supplemented with fish oil and antioxidant. | |
| Xue et al. | Substitution of soybean meal with Clostridium autoethanogenum protein in grass carp (Ctenopharygodon idella) diets: Effects on growth performance, feed utilization, muscle nutritional value and sensory characteristics | |
| Ljubojević et al. | Fatty acid composition, chemical composition and processing yield of traditional hot smoked common carp (Cyprinus carpio, L) | |
| CN111034867A (en) | Daily ration for improving pork quality and application thereof | |
| Fontes et al. | Chemical composition and protein quality of mortadella formulated with carbon monoxide-treated porcine blood | |
| Kulawik et al. | Nutritional composition of frozen fillets from Pangasius catfish (Pangasius hypophthalmus) and Nile tilapia (Oreochromis niloticus) imported to European countries. | |
| CN111317070A (en) | Feed additive for improving meat quality of fattening pigs and application | |
| Fotina et al. | Quality of Broiler Chicken Meat with the Addition of Chelated Compounds of Microelements to the Diet. | |
| KR101438440B1 (en) | Feedstuff for beef cattle and breeding method using the same | |
| Razmaitė et al. | Comparison of fatty acid composition in different pig tissues | |
| Polidori et al. | Quality and nutritional characteristics of donkey meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |