CN101416614A - Diet regulation and control method capable of improving mutton quality - Google Patents
Diet regulation and control method capable of improving mutton quality Download PDFInfo
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- 229930003427 Vitamin E Natural products 0.000 claims abstract description 39
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Abstract
The invention discloses a dietary modulation method for improving quality of mutton, comprising the steps of adding Vitamin E powder into feed for young fattening lamb with dosage of 320-880IU/ lamb.day, wherein the Vitamin E powder and the feed should be uniformly mixed; feeding the lamb after weaning with feed which is added with Vitamin E power for 4-5 months at each morning and night to get sheep with improved quality of mutton. The invention further discloses the effect of Vitamin E on improving quality of mutton, particularly effect on reducing smell of mutton. The method of the invention can reduce drip loss of mutton and strengthen anti-oxidation ability of mutton, such that the quality of mutton is improved and the smell of the mutton is reduced. The invention further lowers the cost of feed. In addition, the method is easy, safe and reliable.
Description
Technical field
The invention belongs to the feeding method of sheep, relate in particular to a kind of diet regulating and controlling method that improves mutton meat matter.
Background technology
Along with the progressively raising of domestic people's living standard, and the competition of facing international meat market, the animal flesh quality is also had higher requirement.
So-called meat matter, broad sense say organoleptic quality, processing quality, nutritive value and four aspects of hygienic quality that comprise meat.Wherein, organoleptic quality is most important aspect, is subjected to consumer's concern most, and closely related with the quality of other three aspects.Voluptuousness official's quality is meant the sensory comprehensive functions such as vision, the sense of taste, sense of smell and sense of touch of characteristics such as the color and luster of meat, tender degree, succulence and local flavor to the people, promptly gives people's comprehensive impression.
The interpolation vitamin E has very big influence for the meat of domestic animal in daily ration.As the pig of in daily ration, adding 200mg/kg a one vitamin e add 10 or 100mg/kg a-vitamin e daily ration group reduced pork loss (the .Journal of the science of Food and Agriculture such as Asghar A that thaws, 1991,51:31～41).Add vitamin E in the swine rations and can obviously reduce Ca
2+Release, reduce glucolytic speed, suppress the activity of phospholipase A in the mitochondria, thereby prevent generation (.Meat Science such as Cheah, 1995,39 (2): 255～264) of PSE meat.Add vitamin E in the daily ration and can reduce chicken lipid oxidation level (.Poultry science.1995 such as Jensen C, 74 (12): 2048-2056.), the drip loss of chest muscle is reduced, and the percentage of water loss that makes leg flesh reduces and the tender degree of leg flesh improve (Li Tongshu etc. the Animal nutrition journal, 2003,15 (4): 44～48).Li Shaoyu (Li Shaoyu etc. Henan agricultural science, 2001 (6): 43～45)) studies show that the vitamin E that adds 200mg/kg can significantly reduce the drip loss of fryer.Daily ration adds the stability that vitamin E has improved the beef lipid effectively, can effectively suppress the oxidation of muscle fat, has prolonged commodity price phase (.Journal of Animal Science such as Faustman c, 1998,76 (4): 1019～1026) of green meat.Therefore, vitamin E plays important effect for improving meat matter.
Mutton has the protein content height, characteristics such as cholesterol level is low are the traditional food and medicament dual-purpose of China, nutritious meat product, also are the good merchantable brands that winter, people nourished, but the smell of mutton of mutton influences consumer purchasing power to a certain extent, is the main cause that causes the mutton consumption figure not high.At present, reducing the mutton smell of mutton has a lot of methods, as adding various condiment and Chinese herbal medicine when the cooking, or mutton food is carried out microbial fermentation etc., but these methods can only play the temporary transient effect of covering, and the form of its existence is not thoroughly removed or change to the chemical composition that causes the material of having a strong smell.Therefore, need find a kind of method that the mutton smell of mutton can be removed or reduces.
In the influential factor of quality of mutton, short-chain fatty acid is the principal element that influences the mutton smell of mutton, Brennand etc. (1992) studies show that, the 4-ethyl is sad to be the main compound that forms the goat smell of mutton, and the content of a few class short-chain fatty acid of this in the mutton tissue generally all is the hundred times of other meats.Preudenreich (1994) discovers that with Kohler (1999) the mutton smell of mutton is also relevant with stearic content.
At present, the application of vitamin E in feed is more, and (application number is: 200710185290.1) as patent application " formula of pre-mixed fodder for high effective well-fattened meat lamb "; " a kind of premix for breeding sheep of mutton sheep " (application number is:
200710193865.4); " a kind of feed addictive and preparation method thereof " (application number is: 200610107013.4); " phosphorus-saving type environment-protecting feed high-concentration composite nutrient additive " (application number is:
00123767.5); " composite premixed feed for pig and compound method " (application number is: 200710093986.1); " a kind of trophism technology of improving meat quality " (application number is: 200610044251.5); " concentrated feed additive agent formula for beef cattle and meat sheep " (application number is: 200710014957.1); Mainly be a kind of composition, but the influence of quality of mutton is not appeared in the newspapers as yet, especially to the effect of the change of mutton smell of mutton as feed.
Summary of the invention
First purpose of the present invention provides vitamin E and is improving quality of mutton, especially removing or reduce purposes on the mutton smell of mutton.
Second purpose of the present invention provides a kind of diet regulating and controlling method that improves mutton meat matter.
For achieving the above object, technical scheme of the present invention is:
A kind of diet regulating and controlling method that improves mutton meat matter comprises the steps:
(1) according to 320～880IU/ day ratio vitamin E powder is added in children's fattening lamb feed in age, stir, must add the feed of vitamin E;
(2), divide every day early, feed evening for twice, can obtain the sheep that quality of mutton improves from feed the continuously feed 4～5 months of step (1) of wean beginning.
The dosage of said vitamin E is preferably only sky of 320～450IU/; Preferred scope is only sky of 320IU/.
The available common lamb feed formula of prescription of described children's fattening lamb feed in age gets final product; Feed formula as lamb can be made up of corn, dregs of beans, wheat bran, dry beer vinasse, calcium monohydrogen phosphate, stone flour, salt, additive premix etc.
Said vitamin E powder is meant the a-tocopherol acetate, can buy on the market, buys as Ministry of Agriculture feed industry center.
Vitamin E is in the application that improves on the quality of mutton.
Vitamin E is in the application of removing or reducing on the mutton smell of mutton.
Advantage that the present invention has and beneficial effect: (1), the inventive method can reduce the mutton drip loss, strengthen the meat oxidation resistance, thereby improve quality of mutton, reduce the mutton smell of mutton; (2), the present invention can reduce feed cost; (3) the inventive method is simple, and is safe and reliable.
Embodiment
The preparation of embodiment 1 lamb basic ration
According to the basic ration of following formulated lamb, corn 50.3%, dregs of beans 21%, wheat bran 19%, dry beer vinasse 4%, calcium monohydrogen phosphate 1.2%, stone flour 1.5%, salt 1%, additive premix (market purchase) 2%.Above-mentioned each component is proportionally mixed, promptly get the basic ration of lamb.
The embodiment 2 lambs comparative trial of feeding
The boer goat lamb at 18 three monthly ages of birth is divided into three groups, every group of six repetitions, this experiment is carried out at Beijing Gao Te sheep stud, and test is divided into three groups:
Control group: basic ration (seeing embodiment 1)
Handle I: every of basic ration+vitamin E 320IU/. day
Handle II: every of basic ration+vitamin E 880IU/. day
Vitamin E (a-tocopherol acetate, 1mg=1IU is available from Ministry of Agriculture feed industry center) added in the basic ration to stirring the last week of feeding, feed.
Test the full phase and adopt conventional feeding and management, colony house is raised, and freely drinks water, and divides early, feeds the coarse fodder random foraging late twice.Begin to raise to fattening end from wean, five totally months time.
Embodiment 3 quality of mutton are identified
1 meat organoleptic indicator
The feed boer goat of gained of embodiment 2 is butchered, get the detection test that longissimus dorsi muscle and gluteus carry out meat
Assay method
1.1 cold cuts rate
Be meant muscle weight that dries out in the protein denaturation process of setting in heating process, ratio with weight before and after the muscle boiling is represented, adopt cooking process (Li Fuchang etc., 2001) calculate the cold cuts rate. get respectively about longissimus dorsi muscle, each about 30g of gluteus, peel off the accompanying fat of epimysium after, use scales/electronic balance weighing, sample is placed in the pot with boiling water boiling 45min, take out the back cooling, weigh again behind the 30min, the results are shown in Table 1
1.2 the mensuration of drip loss
Get longissimus dorsi muscle, each 30g meat sample of biceps muscle of thigh, hook with iron wire, plastic sack of overcoat, sack is fastened the meat sample is enclosed in the bag, leaves the water droplet that enough spaces admit gravy to ooze out in the bag.Remove plastic sack after in refrigerator (0-4 ℃), hanging 24h then, inhale fleshing sample surface moisture with filter paper and weigh again.The results are shown in Table 1
The mensuration of percent of loss 1.3 thaw
Wire netting is placed in the dish, and the distance that makes wire netting and enamel tray is greater than 2cm, gets about one 20 ℃ of chilled meat 30g that store down and be placed on the wire netting with the electronic scale weighing.Plastic covering film on sample makes sample thaw naturally at 15～20 ℃, treats to use when the sample central temperature reaches 2～3 ℃ the electronic scale weighing, sample is placed place 30min on the wire netting again, and weighing the results are shown in Table 1
The different vitamin E level diet of table 1 are to the result of the test of boer goat meat index
Annotate: the alphabetical identical table differential of going together is different not remarkable, and the different table differential is different significantly.
Cold cuts rate, drip loss, the loss of thawing are that measurement muscular tissue is the index of waterpower, and the meat sample drip loss and the loss of thawing are low more, and the cold cuts rate is high more, and muscular tissue is that waterpower is high more, and water retention property is good more, shows that the quality of meat is good more.
Result's (seeing Table 1) this test processed group I compares with control group with processed group II, the drip loss and the loss of thawing reduce, and the cold cuts rate raises, and illustrate that adding vitamin E makes the muscle water retention property that raising be arranged, illustrate and add the tender degree that vitamin E has improved meat, improve meat matter.
The mensuration of embodiment 4 muscular tissue non-oxidizabilitys
The feed boer goat of back gained of embodiment 2 is carried out the mensuration of muscular tissue non-oxidizability
1. the mensuration of non-oxidizability index
1.1 T-SOD (total superoxide dismutase) activity
The T-SOD kit builds up bio-engineering research institute available from Nanjing, adopts colorimetric method for determining SOD vigor.Concrete operations are carried out according to the kit specification, and computing formula is:
1.2 the mensuration that GSH-Px (glutathione peroxidase) is active
The GSH-Px kit builds up bio-engineering research institute available from Nanjing, adopts colorimetric method for determining.Concrete operations are carried out according to the kit specification.Computing formula is:
(1.3.MDA malonaldehyde) Determination on content
The MDA kit builds up bio-engineering research institute available from Nanjing, adopts colorimetric method for determining.Concrete operations are carried out according to the kit specification, and computing formula is:
The different vitamin E level diet of table 2 are to the influence of boer goat muscular tissue antioxygenic property
Result's (seeing Table 2) adds vitamin E can improve SOD, GSH-PX activity, reduces MDA content.Illustrate that adding vitamin E can improve antioxidant ability of organism, reaches the effect of improving meat matter.
The mensuration that fatty acid is formed in embodiment 5 muscular tissues
Embodiment 2 fatty acid of feeding in the boer goat muscular tissue of gained is formed and measured
(1) (fatty 10～50mg) dry samples are in the test tube of 50ml band sealing-plug accurately to take by weighing 50～500mg.
(2) add the 5ml n-hexane, inner mark solution 4ml, the chloracetyl methanol solution of 5ml is tightened lid, shakes 1min on oscillator.
(3) 80 ℃ of water-bath 2h take out cooling, add 6% solution of potassium carbonate 5ml, and concussion 1min leaves standstill, and get machine on the supernatant (HP6890 gas chromatograph) and measure.Result of the test sees Table 3 and table 4:
Table 3 vitamin E is to the result of the test of boer goat longissimus dorsi muscle content of fatty acid effect
| First group (control group) | Second group (processed group I) | The 3rd group (processed group II) | |
| C 6-C 12Short-chain fatty acid | 0.13±0.03 | 0.10±0.02 | 0.11±0.01 |
| C18:0 (stearic acid) | 17.24±1.53 | 15.78±0.40 | 16.76±2.14 |
| C18:1n9 (oleic acid) | 35.47±4.59 | 41.41±7.56 | 36.99±0.94 |
| C18:1n7 (oleic acid) | 1.49±0.13 | 1.80±0.23 | 1.54±0.15 |
| C18:3n6 (linolenic acid) | 0.08±0.01 | 0.13±0.03 | 0.11±0.03 |
| C18:3n3 (linolenic acid) | 0.19±0.01 | 0.44±0.06 | 0.34±0.74 |
| CLA-c9t11 | 0.37±0.02 | 0.40±0.12 | 0.45±0.05 |
| CLA-c10t12 | 0.04±0.01 | 0.06±0.26 | 0.05±0.01 |
| Saturated fatty acid | 45.26±1.44 a | 36.28±1.61 b | 44.73±2.34 a |
| Monounsaturated fatty acids | 39.61±4.67 | 45.37±7.51 | 41.25±1.73 |
| Polyunsaturated fatty acid | 15.00±3.50 | 18.23±5.98 | 13.91±4.09 |
| P:s | 0.32±0.07 | 0.49±0.15 | 0.32±0.11 |
Table 4 vitamin E is formed the result of the test of content effect to boer goat gluteus fatty acid
| First group (control group) | Second group (processed group I) | The 3rd group (processed group II) | |
| C 6-C 12Short-chain fatty acid | 0.14±0.03 | 0.09±0.01 | 0.10±0.01 |
| C18:0 (stearic acid) | 19.43±2.59 | 17.19±2.59 | 18.94±0.78 |
| C18:1n9 (oleic acid) | 37.72±4.79 | 43.46±1.16 | 35.35±2.82 |
| C18:1n7 (oleic acid) | 1.33±0.02 | 1.48±0.13 | 1.58±0.19 |
| C18:3n6 (linolenic acid) | 0.07±0.01 | 0.10±0.02 | 0.12±0.03 |
| C18:3n3 (linolenic acid) | 0.18±0.01 | 0.31±0.03 | 0.41±0.10 |
| CLA-c9t11 | 0.36±0.02 | 0.39±0.00 | 0.46±0.08 |
| CLA-c10t12 | 0.03±0.00 | 0.05±0.016 | 0.06±0.02 |
| Saturated fatty acid | 47.69±2.26 | 41.23±1.90 | 44.33±3.19 |
| Monounsaturated fatty acids | 41.45±4.85 | 47.07±1.15 | 39.02±2.97 |
| Polyunsaturated fatty acid | 10.73±2.83 | 11.61±3.06 | 16.54±6.18 |
| P:s | 0.22±0.05 | 0.29±0.09 | 0.40±0.18 |
For the short-chain fat acid content, result's (see Table 3 and table 4) handle I and handle II the short-chain fat acid content all be lower than control group, illustrate that adding vitamin E in the daily ration can reduce mutton Short-Chain Fatty Acids content, thus the smell of mutton of reduction mutton.
For hard fatty acids content, high-caliber vitamin E can reduce stearic acid content during result's (see Table 3 and table 4) added.
Comprehensive short-chain fatty acid and stearic acid two indexs relevant with the mutton smell of mutton illustrate that the vitamin E of dosage can reduce short-chain fatty acid and stearic content in adding in daily ration, reduce the mutton smell of mutton, improve meat matter.
For oleic acid and linolenic acid content, result's (see Table 3 and table 4) handles I and handles the oleic acid of II and linolenic acid content all has in various degree raising than control group, illustrate that the vitamin E of interpolation optimal level in the daily ration can improve the local flavor of mutton.
For the content of CLA, the result that result's (see Table 3 and table 4) handles I and handles II is presented at and adds the content that vitamin E can improve CLA in the muscle in the daily ration, improves the nutritive value of muscle.
About saturated fatty acid and unsaturated fatty acid, the saturated fatty acid that result's (see Table 3 and table 4) handles I and handles the II group decreases, and unsaturated fatty acid improves, and has improved nutritive value, thereby improves meat matter.
About p:s (see Table 3 and table 4), processed group p:s compares the raising that has in various degree with control group, illustrates that the higher level vitamin E makes in the mutton sheep longissimus dorsi muscle fatty acid form and more meets the human health requirement.
Above presentation of results adds vitamin E in daily ration, can improve the content of CLA and unsaturated fatty acid in the muscle, reduces the stearic acid relevant with smell of mutton and the content of short-chain fatty acid, improves quality of mutton from local flavor and nutritive value.
Embodiment 6 taste tests
The feed boer goat of gained of embodiment 2 is butchered, then with the mutton product through the simple cooking of the daily life of a family, taste by the consumer of 30 all ages and classes and sex, reflect that all smell of mutton is light, soft, mouthfeel is good.
Claims (5)
1, a kind of diet regulating and controlling method that improves mutton meat matter comprises the steps:
(1) according to 320～880IU/ day ratio vitamin E powder is added in children's fattening lamb feed in age, stir, must add the lamb feed of vitamin E;
(2), divide every day early, feed evening for twice, can obtain the sheep that quality of mutton improves from feed the continuously lamb feed 4～5 months of step (1) of wean beginning.
2, according to the described diet regulating and controlling method of claim 1, the ratio that it is characterized in that described vitamin E is only sky of 320～450IU/.
3, according to the described diet regulating and controlling method of claim 2, the ratio that it is characterized in that described vitamin E is only sky of 320IU/.
4, vitamin E is in the application that improves on the quality of mutton.
5, vitamin E is in the application that reduces on the mutton smell of mutton.
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| CN101946748A (en) * | 2010-09-15 | 2011-01-19 | 中国农业大学 | Free range husbandry method for improving mutton quality |
| CN103829105A (en) * | 2014-03-25 | 2014-06-04 | 山西省农业科学院畜牧兽医研究所 | Total mixed ration for feedlot meat sheep and preparation method of total mixed ration |
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| CN104982376A (en) * | 2015-06-08 | 2015-10-21 | 江苏省农业科学院 | Method of increasing daily diet digestible cellulose content for improving lamb meat quality |
| CN106387387A (en) * | 2016-09-07 | 2017-02-15 | 吉林新方圆牧业科技有限公司 | Functional feed for producing good-quality mutton and preparation method of functional feed |
| CN106889315A (en) * | 2016-12-28 | 2017-06-27 | 新昌县赛因斯生物科技有限公司 | Reduce the feed formula of sheep smell of mutton |
| CN108244355A (en) * | 2017-12-29 | 2018-07-06 | 合肥迈可罗生物工程有限公司 | A kind of method for improving quality of mutton |
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| CN1943395A (en) * | 2006-02-08 | 2007-04-11 | 中国农业大学 | Fine hair goat daily ration and its using method |
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| CN101946748A (en) * | 2010-09-15 | 2011-01-19 | 中国农业大学 | Free range husbandry method for improving mutton quality |
| CN101946748B (en) * | 2010-09-15 | 2013-07-17 | 中国农业大学 | Free range husbandry method for improving mutton quality |
| CN103829105A (en) * | 2014-03-25 | 2014-06-04 | 山西省农业科学院畜牧兽医研究所 | Total mixed ration for feedlot meat sheep and preparation method of total mixed ration |
| CN103829105B (en) * | 2014-03-25 | 2015-12-02 | 山西省农业科学院畜牧兽医研究所 | Drylot feeding mutton sheep TRM and preparation method thereof |
| CN104431596A (en) * | 2014-12-18 | 2015-03-25 | 宁夏大学 | Daily ration capable of improving carcass quality of pen-fed sheep |
| CN104982376A (en) * | 2015-06-08 | 2015-10-21 | 江苏省农业科学院 | Method of increasing daily diet digestible cellulose content for improving lamb meat quality |
| CN106387387A (en) * | 2016-09-07 | 2017-02-15 | 吉林新方圆牧业科技有限公司 | Functional feed for producing good-quality mutton and preparation method of functional feed |
| CN106889315A (en) * | 2016-12-28 | 2017-06-27 | 新昌县赛因斯生物科技有限公司 | Reduce the feed formula of sheep smell of mutton |
| CN108244355A (en) * | 2017-12-29 | 2018-07-06 | 合肥迈可罗生物工程有限公司 | A kind of method for improving quality of mutton |
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