AU2021101885A4 - Feed additive for improving meat quality of fattening pigs - Google Patents
Feed additive for improving meat quality of fattening pigs Download PDFInfo
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- AU2021101885A4 AU2021101885A4 AU2021101885A AU2021101885A AU2021101885A4 AU 2021101885 A4 AU2021101885 A4 AU 2021101885A4 AU 2021101885 A AU2021101885 A AU 2021101885A AU 2021101885 A AU2021101885 A AU 2021101885A AU 2021101885 A4 AU2021101885 A4 AU 2021101885A4
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- Prior art keywords
- additive
- meat quality
- resveratrol
- pigs
- arginine
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- 230000000996 additive effect Effects 0.000 claims abstract description 48
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Classifications
-
- 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
- A23K20/111—Aromatic compounds
-
- 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
- A23K20/174—Vitamins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Birds (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
CN 112088984 A Abstract Page 1/1
The present invention discloses an additive for improving meat quality of
fattening pigs, comprising a carrier and an additive composition, wherein the additive
composition consists of resveratrol, L-arginine, vitamin E and 4-hydroxycinnamic
acid. The carrier is one of bran and corn starch or a mixture thereof. The added
amounts of components in the additive composition are 10-100 mg/kg of resveratrol,
10-100 mg/kg of L-arginine, 10-100 mg/kg of vitamin E and 10-50 mg/kg of 4
hydroxycinnamic acid. The present invention also provides a method for using the
additive, which is to add the additive to a 10% concentrated feed and a complete
formula feed in proportions of 15-30 kg/ton and 8-15 kg/ton respectively. The
additive provided by the present invention can give full play to the beneficial effects
of all components, has a better effect as compared with a single-component additive,
has biological activities such as anti-oxidation and anti-inflammation, and can
significantly improve the meat quality and economic benefits.
Description
CN 112088984 A Description Page 1/8
Technical Field The present invention relates to the technical field of feed additives, and particularly to a feed additive capable of improving meat quality of pigs.
Background China is a big consumer of pork, and with the improvement of consumption level, people have higher and higher requirements for meat quality of pigs. However, in the currently popular large-scale intensive breeding, the problems of declining meat quality and high rate of inferior quality exist generally due to the limitation of breeding technology and conditions, or to the fact that farms are in pursuit of greater economic benefits. Studies show that, among the factors restricting pig growth and meat quality, 20% depends on breeds, 40%-50% depends on nutrition, and 20%-30% depends on breeding environment. Therefore, in the condition of defined pig breeds and unified management, those skilled in the art have improved some characteristics related to meat quality of pigs, such as meat color, pH value, water holding capacity, tenderness, intramuscular fat, taste evaluation and flavor, by means of nutrition regulation, so as to achieve the purpose of improving meat quality. A patent for invention with an authorized announcement number of CN102793085B discloses a Chinese herbal medicine additive for improving meat quality. Raw materials of this additive include 26 kinds of traditional Chinese medicine, such as Chinese date, Atractylodes macrocephala Koidz., bombyx batryticatus,Acanthopanax senticosus (Rupr. Maxim.) Harms, Pollen Pini and cortex dictamni, which are extracted by ethanol and concentrated for production. The raw material composition of this invention is complex, and some kinds of traditional Chinese medicine are not common in the market, which brings difficulty for large scale preparation and production in large-scale farms and increases the production cost. A patent for invention with an application number of CN102020000339703 discloses an additive using N-Acetyl-L-cysteine as a main active substance. However, this product has an off-tracking-odor, and is easy to cause nausea and vomiting if taken by human body, which is disadvantageous to the feed intake of commercial pigs and is not suitable for extensive addition or popularization. In addition, studies of
CN 112088984 A Description Page 2/8
many researchers (Yan Xue, et al., Feed Industry, 2015, 36(09), 26-29; Dong Li, et al., Chinese Journal of Animal Nutrition, 2017, 29(03), 916-922.) show that a single component natural plant additive can improve some indicators of meat quality, but is still far from being able to be widely applied and popularized or play a better effect. Based on this, the present invention provides a composite additive with simple preparation in an attempt to provide more support for solving problems on meat quality.
Summary The technical problem to be solved by the present invention is to provide an additive for improving meat quality of pigs, which can significantly improve the meat quality and flavor of pigs, provide consumers with high-quality pork products, and reduce the use of medicine. To solve the above problem, the present invention provides an additive for improving meat quality of pigs, comprising a carrier and an additive composition, wherein the additive composition consists of resveratrol, L-arginine, vitamin E and 4 hydroxycinnamic acid. The carrier is one of bran and corn starch or a mixture thereof. The added amounts of components in the additive composition of the present invention are 10-100 mg/kg of resveratrol, 10-100 mg/kg of L-arginine, 10-100 mg/kg of vitamin E and 10-50 mg/kg of 4-hydroxycinnamic acid. The additive composition provided by the present invention has the advantage that: resveratrol, as a non-flavonoid polyphenol compound containing an astragalus structure, is quickly metabolized in body. Resveratrol contains three hydroxyl groups, which determines that resveratrol has the functions of anti-oxidation, anti inflammation, immunoregulation and antivirus. In recent years, resveratrol has been found to play a significant role in regulating cell cycles and apoptosis, scavenging free radicals in vivo, and protecting the integrity of cell membranes. Resveratrol can activate adiponectin signal passages, improve the expression of key genes for fat catabolism and the expression of key genes for inhibiting fat synthesis, so as to promote fat metabolism, inhibit fat synthesis, reduce the thickness of subcutaneous fat, enhance lipid metabolism, and reduce the fat percentage of a carcass. L-arginine is an amino acid compound, which can react with carbohydrate by heating (amino-carbonyl reaction) to obtain a special flavor substance. L-arginine is a common nutritional supplement and flavoring agent, has the effect of promoting
CN 112088984 A Description Page 3/8
animal feed intake, and can increase the feed intake of commercial pigs to a certain extent when fed to the pigs. L-arginine can also participate in body metabolism through a variety of enzymes, and play multiple nutritional and physiological effects in pig bodies through metabolites thereof, such as nitric oxide (NO) and polyamines. The antioxidant effect of L-arginine can increase T-AOC in muscle, reduce the expression of genes related to fat deposition, and thus to improve the antioxidant ability of muscle, reduce drip loss and increase intramuscular fat content. Lipid oxidation is a degradation process that leads to spoilage and cooked meat stinking, which will reduce the contents of unsaturated fatty acids, fat-soluble vitamins and pigments in pork, and produce toxic compounds such as hydrogen peroxide and aldehydes, thus affecting the color, flavor, texture, nutritional value and safety of pork. Lipid oxidation is also a basic cause of bad odors in raw and cooked meat products during storage. As a fat-soluble antioxidant, vitamin E reacts with reactive oxygen species and fatty acid hydrogen peroxide free radicals on membranes and produces stable hydrogen peroxide and tocopherol free radicals. In this process, the peroxidation reaction chain of fatty acids on cell membranes is effectively interrupted, which protects the fatty acids from being attacked by free radicals and resulting in lipid oxidation reaction, thus achieving the effect of guaranteeing meat quality. 4 Hydroxycinnamic acid is a main component of lignocellulose, and is also a hydroxyl derivative with an antioxidant property. In animal husbandry, 4-hydroxycinnamic acid can promote animal feed intake and improve the performance of livestock and poultry production. At the same time, with the antioxidant property, 4-hydroxycinnamic acid can reduce peroxidation reaction in body, alleviate oxidative damage of muscle tissue, improve meat quality, and more importantly, can reduce the formation of carcinogenic nitrosamines. The application of the additive capable of improving meat quality of pigs provided by the present invention is to add the additive to a 10% concentrated feed and a complete formula feed in proportions of 15-30 kg/ton and 8-15 kg/ton respectively. The present invention has the following advantages and beneficial effects: the additive composition of resveratrol, L-arginine, vitamin E and 4-hydroxycinnamic acid provided by the present invention has biological activities such as anti-oxidation and anti-inflammation. As proved by experiments, the composite additive of the present invention has a good application effect on improving meat quality of fattening
CN 112088984 A Description Page 4/8
pigs. Raw materials of the additive provided by the present invention are easy to obtain and simple to prepare, and is suitable for extensive popularization and use in large-scale breeding.
Detailed Description The present invention is described below by the specific embodiments, and the following embodiments are only used for further describing the present invention, but cannot be understood as a limitation to the protection scope of the present invention. Non-essential improvements and adjustments made by those skilled in the art according to the contents of the present invention shall also be deemed to fall within the protection scope of the present invention. Embodiment 1 An additive for improving meat quality of fattening pigs, comprising a carrier and an additive composition, wherein the added amounts of components in the composition are 100 mg/kg of resveratrol, 10 mg/kg of L-arginine, 50 mg/kg of vitamin E and 10 mg/kg of 4-hydroxycinnamic acid. The carrier is bran, which is uniformly mixed and added to a complete formula feed in a proportion of 8 kg/ton. Embodiment 2 An additive for improving meat quality of fattening pigs, comprising a carrier and an additive composition, wherein the added amounts of components in the composition are 10 mg/kg of resveratrol, 50 mg/kg of L-arginine, 100 mg/kg of vitamin E and 50 mg/kg of 4-hydroxycinnamic acid. The carrier is corn, which is uniformly mixed and added to a complete formula feed in a proportion of 12 kg/ton. Embodiment 3 An additive for improving meat quality of fattening pigs, comprising a carrier and an additive composition, wherein the added amounts of components in the composition are 50 mg/kg of resveratrol, 10 mg/kg of L-arginine, 10 mg/kg of vitamin E and 25 mg/kg of 4-hydroxycinnamic acid. The carrier is a mixture of bran and corn, which is uniformly mixed and added to a complete formula feed in a proportion of 15 kg/ton. Embodiment 4 An additive for improving meat quality of fattening pigs, comprising a carrier and an additive composition, wherein the added amounts of components in the composition are 50 mg/kg of resveratrol, 10 mg/kg of L-arginine, 10 mg/kg of vitamin
CN 112088984 A Description Page 5/8
E and 10 mg/kg of 4-hydroxycinnamic acid. The carrier is bran, which is uniformly mixed and added to a 10% concentrated feed in a proportion of 15 kg/ton. Embodiment 5 An additive for improving meat quality of fattening pigs, comprising a carrier and an additive composition, wherein the added amounts of components in the composition are 10 mg/kg of resveratrol, 100 mg/kg of L-arginine, 50 mg/kg of vitamin E and 50 mg/kg of 4-hydroxycinnamic acid. The carrier is a mixture of bran and corn, which is uniformly mixed and added to a 10% concentrated feed in a proportion of 30 kg/ton. Embodiment 6 An additive for improving meat quality of fattening pigs, comprising a carrier and an additive composition, wherein the added amounts of components in the composition are 100 mg/kg of resveratrol, 50 mg/kg of L-arginine, 100 mg/kg of vitamin E and 25 mg/kg of 4-hydroxycinnamic acid. The carrier is corn, which is uniformly mixed and added to a 10% concentrated feed in a proportion of 23 kg/ton. Application Example 1 60 experimental pigs with a body weight of (90+2) kg are selected and equally divided into 3 groups: a control group 1 (pigs in this group are fed with basic daily ration, and formula is shown in Table 1), a control group 2 (pigs in this group are fed with basic daily ration + resveratrol), and an experimental group (pigs in this group are fed with basic daily ration + the additive of embodiment 6 of the present invention); each group have 5 replicates with 2 pigs per replicate. Experiment is ended when the pigs are fed to about 120 kg each, and feeding experiment is started and ended according to the body weight of the pigs. All pigs are uniformly fed with daily ration of the control groups for one week before the experiment is started. At the end of the experiment, the feed for all pigs are cut off (for 12-16 hours), and the pigs are weighed and slaughtered to collect longissimus dorsi muscle, dorsal fat and abdominal fat. The following indicators are determined: Growth performance: average daily gain, average daily feed intake and feed-to weight ratio. Meat quality of longissimus dorsi muscle: pH values and meat colors of longissimus dorsi muscle after 45 minutes and 24 hours from slaughter, tenderness after 24 hours from slaughter, and water holding capacities after 24 hours and 48 hours from slaughter (for fresh meat).
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The experimental results are shown in Tables 2-4: Table 1 Formula of basic daily ration Proportion of raw material, % Content Corn 65 Soybean meal CP 43% 11 Soybean oil 3.2 Bran 9.9 Full-fat rice bran 5 Stone powder 1.24 Calcium hydrophosphate 0.9 Methionine 0.13 % Lysine 0.87 Threonine 0.19 Tryptophan 0.05 Alanine 0.8 Arginine 0 Salt 0.5 Premix1 1 Phytase 0.01 Mildew inhibitor 0.05 % Choline chloride 0.16 Total 100 Nutrient composition Digestible energy, kcal/kg 3226.2 Metabolic energy kcal/kg 3124.2 Net energy, kcal/kg 2448.5 Crude protein, % 12.88 Calcium, % 0.75 Total phosphorus, % 0.57 Available phosphorus, % 0.26 Lysine, % 0.988 Methionine, % 0.348
CN 112088984 A Description Page 7/8
Cystine, % 0.244 Threonine, % 0.625 Tryptophan, % 0.183 Methionine + Cystine, % 0.592 SIDlys, % 0.89 SIDmet, % 1.116 SIDthr, % 0.54 SIDtry, % 0.15 Arg, % 0.705 Choline, % 1643.41 The premix in each kilo of daily ration provides: 120 mg of Fe, 10 mg of Cu, 120 mg of Zn, 35 mg of Mn, 0.25 mg of I, 0.2 mg of Se, 8000 IU of VA, 1000 IU of VD 3 , 30 mg of VE, 2 mg of VK3 ,2 mg of VBI, 6 mg of VB 2 ,4.0 mg of VB 6 ,0.02 mg VB1 2, 25 mg of nicotinic acid, 10 mg of calcium pantothenate, 1.0 mg of folic acid, 0.25 mg of biotin and 150 mg of antioxidant.
Table 2 Results of performance of fattening pig production Item Control group 1 Control group 2 Experimental group Initial weight (kg) 105.67+9.35 105.33+7.02 109.08+9.41 Final weight (kg) 128.00+5.89 131.50+5.05 136.08+8.67 ADG (kg/d) 1.12+0.40 131.50+5.05 1.35+0.25 ADFI (kg/d) 7.03+0.13 7.08+0.17 7.14+0.07 F/G 3.43+1.12 2.78+0.45 2.69+0.42
Table 3 Results of carcass characteristics Item Control group 1 Control group 2 Experimental group Carcass weight (kg) 105.84+5.27 95.77+5.61 98.31+2.25 Cervical vertebra backfat 33.83+1.83 45.90+2.92 48.17+2.75 thickness (mm) Backfat thickness at 10 th rib 24.20+4.55 25.75+4.79 33.67+0.58 (mm) Coccygeal vertebrae back fat 17.58+6.51 19.67+5.65 20.17+2.79
CN 112088984 A Description Page 8/8
thickness (mm) Average back fat thickness 25.53+3.32 30.81+4.12 31.14+3.00 (mm) Eye muscle area (cm 2 ) 72.84+4.90 75.93+5.45 81.64±13.14
Table 4 Results of meat quality Item Control group 1 Control group 2 Experimental group Shear force 62.19+12.15 76.12+5.64 84.92+8.53 pH (45 min) 6.05+0.17 6.07+0.14 6.10+0.14 pH (24 h) 5.51+0.14 5.49+0.12 5.66+0.58 pH (48 h) 5.52+0.61 5.51+0.51 5.69+0.54 Meat color L (45 45.11+2.87 43.49+0.90 47.13+6.86 min) a (45 min) 17.14+1.56 16.89+0.81 16.48+0.90 b (45 min) 2.29+0.45 1.88+0.43 1.82+0.24 L (24 h) 54.13+1.69 52.92+1.14 54.35+2.36 a (24 h) 15.95+0.97 16.46+0.50 16.07+0.91 b (24 h) 2.30+0.24 1.63+0.08 2.24+0.20 L (48 h) 53.74+1.16 52.84+1.19 53.69+1.50 a (48 h) 17.05+0.98 17.02+0.28 15.61+0.51 b (48 h) 2.25+0.11 1.84+0.28 2.29+0.28 Drip loss (24 h) 2.07%0.005 2.12%0.001 2.11%0.006 Drip loss (48 h) 2.77%±0.003 2.63%±0.003 2.44%±0.003 Intramuscular fat 5.83%0.015 4.25%±0.022 3.83%±0.014 Compared with that in the two control groups, the carcass quality in the experimental group is significantly improved. At the same time, the shear force, pH value, meat color and drip loss are increased, and the intramuscular fat is reduced. The changes of the above indicators show that the additive provided by the present invention has a good effect in improving meat quality of pigs.
Claims (5)
1. An additive for improving meat quality of fattening pigs, comprising a carrier and an additive composition, wherein the additive composition consists of resveratrol, L-arginine, vitamin E and 4-hydroxycinnamic acid.
2. The additive for improving meat quality of fattening pigs according to claim 1, wherein the carrier is one of bran and corn starch or a mixture thereof.
3. The additive for improving meat quality of fattening pigs according to claim 1, wherein the added amounts of components in the additive composition are 10-100 mg/kg of resveratrol, 10-100 mg/kg of L-arginine, 10-100 mg/kg of vitamin E and 10 mg/kg of 4-hydroxycinnamic acid.
4. The additive for improving meat quality of fattening pigs according to claim 1, 2 or 3, wherein the additive is added to a 10% concentrated feed in a proportion of 15 kg/ton respectively.
5. The additive for improving meat quality of fattening pigs according to claim 1, 2 or 3, wherein the additive is added to a complete formula feed in a proportion of 8 kg/ton respectively.
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| CN202010923528.1A CN112088984A (en) | 2020-09-04 | 2020-09-04 | Feed additive for improving meat quality of fattening pigs |
| CN202010923528.1 | 2020-09-04 |
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| AU (1) | AU2021101885A4 (en) |
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| WO2007112366A2 (en) * | 2006-03-24 | 2007-10-04 | Cella Charles H | Animal product enrichment using resveratrol |
| WO2018146643A1 (en) * | 2017-02-13 | 2018-08-16 | Evolva Sa | Nature-identical supplements to improve the health and performance of animals |
| CN108283243A (en) * | 2018-01-18 | 2018-07-17 | 环山集团股份有限公司 | A kind of grow-finish pannage improving pork fat acid composition |
| CN109170229A (en) * | 2018-09-17 | 2019-01-11 | 江苏隆达生物科技有限公司 | A kind of animal feed additive containing resveratrol |
| CN111374231A (en) * | 2020-03-20 | 2020-07-07 | 宁乡邦士富养殖有限公司 | Feed for improving meat quality characteristics of pigs and preparation method thereof |
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| CN112088984A (en) | 2020-12-18 |
| LU102443B1 (en) | 2021-08-10 |
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