CN101253933B - Pig flesh flavor regulation agent - Google Patents
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- CN101253933B CN101253933B CN2008100547427A CN200810054742A CN101253933B CN 101253933 B CN101253933 B CN 101253933B CN 2008100547427 A CN2008100547427 A CN 2008100547427A CN 200810054742 A CN200810054742 A CN 200810054742A CN 101253933 B CN101253933 B CN 101253933B
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Abstract
The invention relates to a pig feed additive for improving the quality of pork, in particular to a pork flavor regulating additive, and solves the problems in prior art such as how to artificially regulate the pork flavor in breeding the pigs. The pork flavor regulating additive consists of the following ingredients by the weight percentage as follows: sage 20%-30%, radix astragali 20%-30%, artemisia leaves 10%-20%, arborvitae 1%-10%, pine needle meal 30%-40%, and V<D3> 1%-10%. The pork flavor regulating additive in the invention can significantly improve the pork flavor, decrease the content of pork saturated fatty acid to by 1.7%, 1.5%, and 0.8%, 2.5% respectively, increase the content of unsaturated fatty acid good for human bodies by 9.0%, 4.2% and 12.4%, 7.5% respectively, and raise the content of linoleic acid by 65%, 52%, and 70%, 88% respectively.
Description
Technical field
The present invention relates to a kind of pig feed additive that improves meat quality, be specially a kind of pig flesh flavor regulation agent.
Background technology
Improve the more of pig flesh flavor research at present at present, be mainly following factor substantially: 1, genetic breeding.2, control energy and protein level (science feeding and management) in the feed well; Suitable diet energy and protein level lead except that grow-finish performance, trunk Tu to animal and improve efficiency of feed utilization plays a crucial role, and also quality characteristics such as the tender degree of meat, succulence, local flavor are exerted an influence.With the high protein feed bacon hogs of feeding, can improve lean meat percentage, reduce muscle and contain lipid level, but the tender degree of meat descends.Increase with the diet protein level, 28～104kg hog on hook back fat descends, and lean meat percentage increases, and the muscle marble grain reduces, and the tender degree of meat descends.Someone sums up and thinks, dressing percentage reduces with the reduction of trophic level; The trophic level that reduces feed can reduce the thickness of backfat significantly with the restriction daily ingestion amount; Suitably reduce the trophic level of feed, can improve carcass lean meat percentage.Qualities such as the lean meat percentage of pork, tender degree, succulence and local flavor are all relevant with adipose tissue.The local flavor of pork results from aliphatic acid and the hydrolysis of water-soluble substances in gastronomical process in the adipose tissue, and the suitable fertile degree of control pork is the emphasis that improves the meat quality nutrition regulation.It is more satisfactory to it has been generally acknowledged that the muscle fat content is controlled in 2.5%～3.5% scope.Additional synthesizing amino acid can improve the production performance of pig, improves feed conversion rate, reduces the particularly discharge of nitrogen of nutriment, alleviates pig industry and drains the pressure to environment, and reduce the pork back-fat thickness, increases eye muscle area and lean meat percentage.But the low-protein diet that also has report to replenish synthesizing amino acid has harmful effect to quality of pig trunk.Reduce dietary protein 4% through replenishing synthesizing amino acid, the production performance of pig is best, but carcass lean meat percentage reduces.Replenish lysine to the not influence of meat fiber type, but can increase some muscle volume and myofibrillar diameter, increase area of longissimus muscle, reduce the succulence and the tender degree of muscle.Control that energy and protein level are the bases of improving meat quality in the grain ration well.
3, in good time supplementary feeding part vitamin.
(1) vitamin e (ve) lipid is the important component of meat, can increase the local flavor of meat, tender degree and succulence etc., but lipid oxidation is the main cause that meat is degenerated.One of effect of ve is exactly the oxidation that suppresses cell membranes in tissue.Thereby add an amount of ve and can reduce lipid oxidation speed and keep the integrality of butchering the back cell membrane, thereby improve meat quality, make meat can keep fresh outward appearance and color more enduringly, reduce the loss of dripping and causing.In swine rations, add the alpha-tocopherol acid esters; Can obviously prevent fresh pork and lipid oxidation takes place reach 8 days, and can protect film fat and partly avoid the oxidation that metahemoglobin/hydrogen peroxide causes that what improve muscle is waterpower under 4 ℃ of storage conditions through cooking pork; And can reduce the burst size of ca2+ significantly; Reduce glycolysis speed, suppress the activity of phosphatidase a2 in the mitochondria, thereby prevent that pse pork from producing.Thereby think that in daily ration, adding ve improves membranous middle alpha-tocopherol content, be one of most effectual way that prolongs the cold cuts shelf life.
(2) vitamin c (vc) vc has anti-oxidation characteristics, can prevent the oxidation of fat, improves meat.Simultaneously, vc have alleviate butcher stress effect, and can utilize the antioxidation activity that improves vc again through what promote a-tocopherol free radical in the film.
(3) adding vd3 in vitamin d (vd3) daily ration also has certain effect to improving meat quality.Went on the market preceding 10 days pork pig, add vd3 and significantly improve pork color and luster, hardness, reduced transparent rate.
(4) the beta carotene beta carotene can be worked in coordination with ve-in the daily ration and risen and remove the different activity oxygen radical.It is after absorption, be transported to play a role in the blood circulation and major sedimentary in adipose tissue.
(5) biotin is in fat is synthetic, biotin for form malonyl CoA a and linoleic acid and linolenic acid extend to 20～22 carbon essential fatty acids essential.Therefore, when lacking biotin, saturated fatty acid is converted into unrighted acid, can put aside linoleic acid and linolenic acid in the pork, thereby produces the soft oiliness back fat of quality.Add saturation degree and the hardness that biotin can improve pork fat in the growing swine daily ration.Feeding high-copper simultaneously can be through replenishing biotin (100～500mg/kg) eliminations to the adverse effect of pork back fat.
4, rationally use physiological regulation agents such as carnitine.
(1) carnitine aliphatic acid is as the main energy matter in the animal body, and its place that releases energy is a cell mitochondrial, and carnitine is the mitochondrial unique carrier of aliphatic acid transporte to cells.Research shows, carnitine has the growth of promotion, AFL, promotion aliphatic acid beta oxidation, practice thrift protein and amino acid, enhancement nitrogen stores and reduce effect such as body fat rate.Diet adds the comparable not interpolation group of 50mg/kg carnitine and obviously reduces the average thickness of backfat of pig, improves area of longissimus muscle and carcass lean meat percentage.Before butchering through diet add improve carnitine content in the hog on hook can weaken slaughtering process to pig stress, improve the quality of meat.But also there are some to discover that daily ration adds carnitine and do not obtain theoretic Expected Results.Be the best additive effect that carnitine is reached, the best applications scope of carnitine, application conditions etc. await further to determine.
(2) the betaine betaine has the function that reduces the animal body fat content, suppresses to produce fatty liver.In feed, add the 1250mg/kg betaine, can make the fattening pig thickness of backfat reduce by 15%, eye muscle area increases.Add 0.1% beet alkali hydrochlorate of different product, improve daily gain 2.56%～1.58%, increase eye muscle area 2.77%～10.11%, improve carcass lean meat percentage 0.12%～6.02%, meat is had no adverse effects.A lot of researchs confirm that also the pig of different sexes is also inconsistent to the reaction of the betaine of interpolation.Be better than gilt hog aspect the reduction back fat.
(3) the choline choline extensively is distributed in the animal and plant, has excited digestive organ's function.The alkalescence of choline is stronger, should not mix with other vitamin compatibilities.Choline is the constituent of animal body, and most of animal can be synthetic from body.Choline often adds with the form of Choline Chloride.Choline also has betaine and the irreplaceable effect of methionine except providing the methyl.Like its constituent, be to construct and to keep eucaryotic cell structure necessary, and help that body utilizes fat and, be that the liver fat metabolism is necessary from liver output fat as phosphatide.Pig lacks choline, show as One's spirits are drooping, ataxia and fatty liver.In the diet of growing swine basis, add the choline of 450～750mg/kg, make serum triglyceride concentration be tending towards reducing, aft rib, eye muscle are thick to be improved and is tending towards increasing with adding the choline level.
(4) the NAC growth hormone release inhibiting hormone is produced by nervous system and intestines and stomach, and it plays the inhibition regulating action to metabolism hormones such as the growth hormone of nonruminant, thyroxine, insulin, has seriously restricted growth of animal.Research in recent years shows, adds the external source NAC and can optionally reduce the immunocompetence of animal body somatostatin rapidly or make loss of bioactivity, but to other do not influence through hormone in the body.NAC is mainly removed the inhibition of growth hormone release inhibiting hormone to growth of animal through this mechanism; Thereby the baseline values that improves growth hormone receives the level of the related hormones of growth hormone release inhibiting hormone inhibition with other; The activity that suppresses lipase; Promote the secretion of synthesizing and strengthen gastral wriggling and digestive ferment of protein, promote growth of animal and improve moving carcass quality effect thereby play.
(5) growth enhancing effect of aspartic acid aspartic acid, maybe with its through the internal system function that affects the nerves, regulate the synthetic relevant of growth related hormones with release.
(6) the cyclic adenosine monophosphate cyclic adenosine monophosphate is the second messenger of multiple hormonal action, has Nutrition and Metabolism regulating action widely, is the important regulatory factor of growth of animal.Many research datas show that the external source cyclic adenosine monophosphate can promote gene transcription in the liver, and protein is synthetic in the reinforcement liver; And the distribution that changes energy i (in vivo), increase sugar and fatty utilization rate, reduce the decomposition of protein; To increasing body internal protein deposition, improve the trunk composition and promote growth that remarkable effect is arranged, fattening pig hypodermic injection rate of body weight gain is improved 17%～26%; Lean meat percentage improves 8.73%; Eye muscle area increases by 29.58%, and the thickness of backfat reduces by 24.76%, is a kind of regulant for animal's growth that the applications well prospect is arranged.
5, carry out free choice feeding feeding manner
The feeding manner of animal can directly influence the ratio of animal growth rate and body internal protein and fat, thereby influences carcass quality.Within the specific limits, feeding level is high more, and the speed of growth of animal is fast more, and fat content is high more in the muscle, and meat is just good more.Someone studies and shows, the meat that pig produced of free choice feeding is tenderer, and the fast deposition of lean meat is the pork most important reason that tenderizes.The lean meat deposition is fast, and the muscle fibril degradation enzyme system is active to raise, and causes muscle inner salt dissolubility collagen content high, thereby improves the tender degree of meat.Free choice feeding helps to produce tenderer choice meat.But the test with Large White and duroc carry out finds that then although free choice feeding and limit food 20%, there are significant difference in lipid, moisture etc. in pig growth degree, the thickness of backfat and the longissimus dorsi muscle, and the edible quality of meat does not have significant difference.Finishing ability and carcass quality that early stage restriction is fed to pig have bigger influence, and then time limit system is fed the fattening of pig Effect on Performance limited early stage and fed for a short time, can improve efficiency of feed utilization and carcass lean meat percentage.
6, science is added mineral matter
(1) chromium, chromium are the important activity compositions of glucose tolerance factor (gif), and its effect collaborative through gif and enhancing insulin influences carbohydrate, lipid and protein metabolism, and then influences growth, breeding, immunity and the carcass quality of animal.A large amount of reports of testing, mending chromium can increase lean meat percentage, reduces fat content, has increased the tender degree of meat, fat increase between acid flesh in the longissimus dorsi muscle, fat content increases between eye muscle area and flesh.And can promote lipolysis and protein to synthesize, thereby improve carcass quality.In addition, mend chromium can reduce butcher before the consumption of glycogen in the muscle, thereby reduce the generation of lactic acid, final alleviate kill before stress, the generation of reduction pse meat.Interpolation chromium picolinate hog on hook lean meat percentage and eye muscle area improve 7.26% and 7.09% respectively in growing-finishing pigs diets; Fat percentage, leaf fat is heavy and average back-fat thickness reduces by 12.77%, 11.68%, 11.87% respectively, and the color and the delicate flavour of pork do not receive harmful effect.The source of chromium comprises inorganic chromium and two kinds of forms of Organic Chromium, and Organic Chromium is because the absorptivity height is considered to effective interpolation form of chromium.Simultaneously multi-form Organic Chromium action effect is different.To the influence of grow-finish quality of pig trunk, the result finds that the effect that yeast chromium improves carcass quality is superior to methylpyridine chromium through separate sources Organic Chromium (methylpyridine chromium, yeast chromium) relatively.Because it is variant that different trophic level, experimental condition, daily ration chromium level and pig body chromium situation etc. are raised background, pig is unstable to the reaction of chromium.But many research thinks that the content when daily ration protein level and chromium is low or have other factors that influence chromium and absorb (as stress) when existing, in daily ration, to mend chromium and can produce significant biological effect.
(2) copper, growing swine are fed, and (125～250mg/kg) can make the remarkable deliquescing of body fat to the high-copper daily ration, thereby the degree and the muscle percentage of water loss that increase lipid oxidation raise, and marble grain scoring and color and luster are on a declining curve.Adding copper, to make the reason of body fat deliquescing possibly be that high-copper has improved the ratio of unrighted acid (oleic acid/stearic acid) in the pork or increased the activity of desaturase, and it is relevant also possibly to be that high-copper has reduced the biotin utilization rate.Simultaneously the high-copper diet not only increases the activity of desaturase in the body and causes the trunk deliquescing, and the animal high copper feed of searching for food for a long time also causes copper enrichment in liver, kidney that its edibility is descended, even human body is produced toxic action.Thereby high-copper is not used in the finishing pigs diets suggestion.
(3) iron, iron are the important component of hemoglobin and myoglobins, have important function to keeping normal yellowish pink and meat flavour.But when adding 209～420mg/kg iron in the daily ration, nonheme iron in the pork and lipid peroxidation product content significantly increase, and heme iron and nonheme iron can quicken peroxidization, thereby relevant with the peculiar smell of generation in the cooking.Therefore, should avoid in swine rations, using high ferro as far as possible.
(4) calcium, calcium are the activator of contraction of muscle and muscle fibril degradation enzyme system, and is bigger to the tender degree influence of meat.Research shows, in hog on hook, injects the tender degree that calcium chloride solution can significantly improve pork.Therefore, be necessary that research and inquirement regulation and control diet calcium level is to improve the possibility of meat.
(5) cortisol and catecholamine levels that magnesium, magnesium can reduce in the blood plasma also suppress to butcher the preceding decomposition of glycogen reaction that stress be caused, and Mg supplementation can reduce drip loss, the improvement yellowish pink of pork in the daily ration, reduces the generation of pse meat.High magnesium can improve the starting ph of muscle, reduces glycolysis speed, the decline of ph value of slowing down, thus delay the generation of stress sensitive pig cadaveric rigidity and improve meat.Someone thinks that the high magnesium of diet (1000mg/kg) can reduce the secretion of catecholamine when butchering as muscle relaxant and sedative in the animal stress situation, reduces decomposition of glycogen and glycolysis speed, improves meat, reduces the generation of pse meat.Wherein fumaric acid magnesium and magnesium aminosuccinate effect are better.Mend drip loss that magnesium can reduce pork in the daily ration, improve meat, reduce pse pork, thereby improve meat.
7, plant adjusting control agent
Japanology adds tea leaf powder in pig feed, mulberry leaf powder can obviously improve pork quality.They are experimental subjects with white pig; In feed, add an amount of tea leaf powder, mulberry leaf powder and raise for a long time, after becoming pig to slaughter, analyze the composition of pork; The result finds that the content of vitamin E in the pork is 3 times of general pork; The material inosinic acid content of decision pork mouthfeel changes, and meat flavour is better, thereby has improved pork quality and commodity value greatly.An amount of tea leaf powder is added in explanation in feed, mulberry leaf powder can improve multiple content to human body beneficial's aliphatic acid in the pork; Improve pig flesh flavor etc.; Beijing Sangtui Bio-Tech Co., Ltd. has also carried out adding feeding mulberry leaf powder research, delivers last wheat harvesting period for sale in growing and fattening pigs and begins to add 5% feeding mulberry leaf powder and can significantly improve pork carcass quality and pig flesh flavor.Particularly more obvious to fatty acid structure corrective action in the meat.At first be that essential fatty acid has improved 3.37 times in the pork; Unsaturated fatty acid content has improved 111.8%; Oleic acid content has improved 53.7%; The flavor substance imp content has improved 20.3% in the lean pork taken under the spinal column of a hog.Next is that saturated fatty acid content has descended 11.7%.Find also that simultaneously the interpolation of feeding mulberry leaf powder can significantly reduce total number of bacteria and coliform number in the chitling road.Use to reducing antibiotic medicine has positive meaning in addition, and the somebody carries out in pig feed, adding the research that pine needle meal improves pig flesh flavor.In the daily ration of growing and fattening pigs, add 3%～5% pine needle meal, average daily gain improves 15%～30%, and lean meat percentage increases, and meat quality improves.
Aspect use additive control pig flesh flavor quality, commonly used in the market has: Australia is prone to the short long agent TMT Tai Meitai of safe green meat quality improvement.TMT Tai Meitai be Australia be prone to safe import up-to-date pig with meat and build improver, do not contain any illegal drug.These article are the second messenger hypothesis principles according to the cellular signal transduction of animal, start with and develop from the rate-limiting enzyme of controlling fat and key reactions such as protein metabolism, and merit is remarkable.Through a large amount of verification experimental verifications, TMT Tai Meitai can obviously improve lean meat percentage and improve the bodily form, and the meat problem (PSE meat) of bacon hogs is had special result.Main component: special acid derivative, yeast selenium, vitamin, ionic equilibrium agent etc.Be characterized in: 1. significantly improve lean meat percentage, no fat lean meat growth rate improves 33%, improves market pig carcass lean meat percentage and eye muscle area, reduces back-fat thickness, improves dressing percentage; Obviously improve the live pig outward appearance bodily form, rump muscle is outstanding, and the straight compactness of belly, across back are carried on the back ditch depth, shank is plentiful.2. make meat redden (increase myoglobin content) improve meat quality, raising is the water rate, reduces drip loss.
Integrate discovery; Influence mainly containing of pig flesh flavor quality; Kind, nutrition, disease, weather, etc. series of factors, under the situation that factors such as kind have been confirmed basically, the proportioning of improving feed nutrition is exactly control and the main means that improve pig flesh flavor.Also not seeing at present the additive that directly can regulate and control pig flesh flavor occurs.94116938 the present invention relates to a kind of by the natural plants agent of feeding formulated, that can improve meat quality.Animal meat quality additive of the present invention is mainly separated and is formed by combining cypress seed and cypress leaf meal, konjaku, Radix Angelicae Sinensis, lopseed, RADIX POLYGONI MULTIFLORI PREPARATA, red grass; On the basis of mixed feed, adding a small amount of this additive feeds; Thereby improve the meat quality of animal products; Improve its aminoacid ingredient and fatty acid composition, make that the delicious U.S.A of animal meat quality, meat are delicate, mouthfeel is good, local flavor is dense.
Summary of the invention
The present invention is in order to solve the how problem of artificial adjustment and a kind of pig flesh flavor regulation agent is provided in feeding process of the pig flesh flavor that exists in the prior art.
The present invention is realized by following technical scheme: a kind of pig flesh flavor regulation agent, form according to part by weight by following raw materials according: Salvia japonica 20～30%, the Radix Astragali 20～30%, tarragon 10～20%, arbor-vitae 1～10%, pine needle meal 30～40%, V
D31～10%.
The feed addition manner is adopted in best using dosage test dose test; Be divided into 200 gram/kg feeds, 170 gram/kg feeds, 150 gram/kg feeds, 120 gram/kg feeds, 100 gram/kg feeds; Five dose groups; Every group of 10 growing and fattening pigs, through test in 60 days, its result is: 150 gram/kg feed group saturated fatty acid content, 150 gram/kg feed groups were than low dosage test group obviously lower (P＜0.05).And indexs such as human body beneficial's unrighted acid and linoleic acid content all are significantly higher than low dosage test group (P＜0.05), lower slightly than high dose test group, but difference little (P＞0.05).Therefore, the overall economic efficiency analysis is confirmed: 150 gram/kg feeds (15%) are organized to applying dosage.
(1) Salvia japonica Latin formal name used at school Salvia farinacea is Labiatae, salvia, perennial herb, and plant type is upright, about 30～50 centimeters of plant height, maturation time 80～90 days utilizes position flower, leaf.Main application: dried smell is dense, and is general normal when being used to boil the strong meat food of soup class or taste, adds a little and can relax taste; Mix in the salad and enjoy, the effect flower that more can bring into play skin maintenance can be brought and make tea, and distributes the delicate fragrance taste; The interior grease of the quiet body that can disappear; Help circulation, tool is anticorrosion, antibiotic, the effect of antidiarrheal, contains estrogen.Domestic distribution: produce Zhejiang, south, Anhui, Jiangsu, Jiangxi, Hubei, Fujian, Taiwan, Guangdong, Guangxi; Be born in hillside, roadside, concealment thick grass, under waterside and the woods shade, 220～1100 meters of height above sea level.Certain medical value is arranged, and can refine essential oil.
(2) (Platycladus is aiphyllium to arbor-vitae ceb ǎ i for oriental arborvitae, Cupressaceae Cupressaceae.Claim cypress, Japan cypress, arborvitae again.Wide at Chinese distributed pole, North gets the Inner Mongol, Jilin, it is northern to reach Guangdong and Guangxi in the south; The artificial cultivation scope is several all over the whole nation.Be good afforestation seeds.Wooden neither too hard, nor too soft, careful, fragrance is arranged, corrosion resistant power is strong, is used for building, furniture, joiner etc. more; Seed, root, leaf and bark can be used as medicine; With the seed oil expression, supply soapmaking, edible or medicinal.The height of tree can reach 20 meters.The bark bronzing, lobe.Sprig is flat.The leaf flakey, little shape.Female, male homophyletic, globe daisy Dan Shengzhi top.Cone is closely avette.Seed is long avette, aptery (seeing figure).Arbor-vitae happiness light, but seedling, treelet have certain anti-shady ability.More cold-resistant, wind resistance power is relatively poor.Drought-resistant, like moistening, but not water-fast flooding.Impoverishment tolerant can be grown on subacidity to alkalescence soil.Poor growth.Life-span is extremely long.Seed can be handled with warm water before the sowing.Seedling raising manners Conver-table formula or land for growing field crops formula.General sowing in spring is broadcast the back and was come up in about 10 days.Mountain region tailo, the half light slope of main reproducing area multiselect height above sea level below 1500 meters, and light salt-soda soil and sandy ground.Planting by stock behind the general whole ground, place with good conditionsi also can be live.Main insect pest has arbor-vitae poison moth, semanotus bifasciatus, European pine shoot moth.The place of production distributes: be the special product of China kind, North China has wild.Artificial cultivation spreads all over the whole nation.Seed can be used as medicine.
(3) the pine needle meal pine needle meal is rich in carrotene, multivitamin, protein and trace element.Be a kind of low-yield, high protein feed, be rich in the necessary amino acid of animal growth. vitamin and various trace elements.Therefore, add pine needle meal and feed pigs, can effectively stimulate the appetite of pig, promote to digest and assimilate and metabolism, improve efficiency of feed utilization, quicken growing of pig, improve daily gain, lean meat percentage increases, and meat quality improves.
(4) Radix Astragali, the Radix Astragali (over sixty years of age) is plain to be celebrated with " all medicines of tonifying Qi ", is a kind of famous and precious Chinese medicine.Radix Astragali slightly warm in nature, it is sweet to distinguish the flavor of, and the effect of invigorating qi for strengthening superficies, hidroschesis detoxification, myogenic, diuresis, detumescence is arranged.(5) tarragon has fragrance, bitter dry suffering and looses, the blood of regulating the flow of vital energy, warm passages through which vital energy circulates, by cold pain relieving.Beneficial effect (6) VD
3Vitamin D
3Can obviously improve the tender degree of pork.Its mechanism of action possibly be a vitamin D
3Excitant effect to the muscle calcium level.Thereby the raising of the proteinase activity in the muscle, promoted the tenderization of meat.Select 60 growing and fattening pigs to carry out the production application test, wherein grow up greatly 30,30 of special wild boars are divided into 3 by RANDOMIZED BLOCK DESIGN and organize 6 groups, 10 every group greatly.Through test in 60 days, each organize growing and fattening pigs reach 100 kilograms deliver body weight for sale after, carry out flavor substance and measure.
Result of the test shows
(1) saturated fatty acid and unsaturated fatty acid content
The saturated fatty acid content of the project product testing group of special wild boar and DLY is respectively 36.8%, 37.6%, between the two difference not significantly (P＞0.05); But than TMT Tai Meitai group with 38.5%, 37.6% and 39.1%, 40.1% of blank group, reduce by 1.7%, 1.5% and 0.8%, 2.5% (P＜0.05) respectively; And to human body beneficial's unsaturated fatty acid content; The project product testing group of special wild boar and DLY is respectively 59.2%, 53.1; Than 50.2%, 48.9% and 46.8%, 45.6% of TMT Tai Meitai group and blank group; Improve 9.0%, 4.2% and 12.4%, 7.5% respectively, significant difference (P＜0.05).
(2) linoleic acid content
Special wild boar and DLY tri-crossbreeding project product testing group linoleic acid content are respectively 5.56% and 5.04%, than 4.91% and 4.52% of TMT Tai Meitai group, improve 0.65 and 0.52 percentage point respectively, significant difference (P＜0.05); Than 4.86% and 4.16% of blank group, improve 0.7 and 0.88 percentage point, difference and remarkable (P＜0.01).
Integrated data is analyzed, and the linoleic acid content of special wild boar itself is just high than tri-crossbreeding, adds and uses HX-meat adjusting control agent, with regard to feasible linoleic acid content to human body beneficial horn of plenty more.
Pig flesh flavor regulation agent of the present invention can significantly improve pig flesh flavor.Can make the pork saturated fatty acid content reduce by 1.7%, 1.5% and 0.8%, 2.5% respectively; And human body beneficial's unsaturated fatty acid content is improved 9.0%, 4.2% and 12.4%, 7.5% respectively; Linoleic acid content improves 0.65,0.52 and 0.7,0.88 percentage point respectively.
The specific embodiment
Embodiment 1: a kind of pig flesh flavor regulation agent, form according to part by weight by following raw materials according: Salvia japonica 20%, the Radix Astragali 30%, tarragon 10%, arbor-vitae 5%, pine needle meal 30%, V
D35%.Take by weighing raw material according to aforementioned proportion, pulverize the back mixing and get final product, directly make an addition in the feed during use.
Embodiment 2: a kind of pig flesh flavor regulation agent, form according to part by weight by following raw materials according: Salvia japonica 24%, the Radix Astragali 24%, tarragon 10%, arbor-vitae 1%, pine needle meal 40%, V
D31%.
Embodiment 3: a kind of pig flesh flavor regulation agent, form according to part by weight by following raw materials according: Salvia japonica 30%, the Radix Astragali 20%, tarragon 10%, arbor-vitae 9%, pine needle meal 30%, V
D31%.
Embodiment 4: a kind of pig flesh flavor regulation agent, form according to part by weight by following raw materials according: Salvia japonica 20%, the Radix Astragali 20%, tarragon 20%, arbor-vitae 1%, pine needle meal 30%, V
D39%.
Embodiment 5: a kind of pig flesh flavor regulation agent, form according to part by weight by following raw materials according: Salvia japonica 20%, the Radix Astragali 20%, tarragon 10%, arbor-vitae 10%, pine needle meal 30%, V
D310%.
Claims (2)
1. a pig flesh flavor regulation agent is characterized in that: be made up of according to part by weight following raw materials according: Salvia japonica 20～30%, the Radix Astragali 20～30%, tarragon 10～20%, arbor-vitae 1～10%, pine needle meal 30～40%, V
D31～10%.
2. pig flesh flavor regulation agent according to claim 1 is characterized in that: the best in quality ratio of in feed, using is 15%.
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| CN101601443B (en) * | 2009-07-11 | 2012-03-28 | 湖南恒惠饲料有限公司 | Pork flavor modifier |
| CN103478471A (en) * | 2013-09-03 | 2014-01-01 | 瑞金市香山生态科技发展有限公司 | Method for producing pig feed by utilizing pine needles |
| CN104026381B (en) * | 2014-05-20 | 2015-12-30 | 广东省农业科学院动物科学研究所 | A kind of additive premix improving pork meat |
| CN105265811B (en) * | 2015-11-06 | 2019-05-14 | 昆明理工大学 | A kind of additive increasing pork lean meat percentage and flavor |
| CN105900920A (en) * | 2016-04-21 | 2016-08-31 | 颍上县中军农业科技开发有限公司 | Cultivating method for improving farrowing capacity of sows |
| CN106360002A (en) * | 2016-09-13 | 2017-02-01 | 山东中裕建信生物技术有限公司 | Feed additive for increasing farrowing number of sows and preparation method and application |
| CN106615764A (en) * | 2016-09-13 | 2017-05-10 | 山东中裕建信生物技术有限公司 | Feed additive capable of improving reproductive performance of sows as well as preparation method and application of feed additive |
| CN109619298A (en) * | 2018-11-29 | 2019-04-16 | 广东高山动物药业有限公司 | Pure Chinese medicine soft-shelled turtle for improving meat quality closes vitamine supplement |
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| CN1251268A (en) * | 1999-09-23 | 2000-04-26 | 林海红 | Fodder additive for milch livestock |
| CN1935182A (en) * | 2005-09-20 | 2007-03-28 | 张伟巍 | Chinese herbal medicine compound immunopotentiator for animal |
| CN1833531A (en) * | 2006-03-04 | 2006-09-20 | 广西金禾生物科技连锁有限公司 | Chinese herbs compounds anino acid feed additive |
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