CN103271246B - 一种提高猪肉质鲜味的猪饲料 - Google Patents
一种提高猪肉质鲜味的猪饲料 Download PDFInfo
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Abstract
本发明公开了一种提高猪肉质鲜味的猪饲料，它由猪基础饲料和5’-肌苷酸二钠组成，两者质量配比为100:0.3，基础饲料采用玉米-豆粕型饲粮配方。本发明产品成本低廉且绿色安全，可使猪饲料鲜味倍增，显著提高猪食欲，促进生长，同时能有效提升猪肉鲜味，较全面地改善猪肉品质。
Description
技术领域
本发明涉及动物营养学领域，尤其涉及一种提高猪肉质鲜味的猪饲料。
背景技术
如何解决人类在汲取丰富营养物质的同时，又能实现增强口感和食欲的问题，一直是畜牧业生产肩负的历史重任。1912年日本学者Ikeda在美国举办的第八届国际应用化学会议上首次提出鲜味(umami)是一种新的基本滋味。1985年在美国召开的第一次鲜味国际讨论会上，确定了鲜味的概念，将MSG和5’-核糖核苷酸(IMP和GMP)等化合物给予的独特滋味称为鲜味。我国是世界上比较注重饮食风味的国家之一，早在第六世纪，贾思勰在《齐民要术》一书中就记载了使用羊或牛骨制作调味料(清汤)的方法。中国专利CN102613395A公开了一种促进畜禽生长并改善畜禽肉质风味的中草药饲料添加剂，由黄芪4～6份、八角茴香15～25份、干姜4～6份、橘皮20～25份、党参15～25份和甘草25～35份组成，俗话说“是药三分毒”，虽然已证明在饲料中添加中草药对改善肉质风味有较好效果，但很多中草药的用药机理还在进一步的摸索与研究，长期添加到猪饲料中是否会对猪造成不良影响，还有待于研究与考证。中国专利CN101904435A公开了一种罗非鱼用肉质风味改良剂及其制备方法，每千克改良剂的组分含量为：石莼粉50-100g，肉碱20-30g，硫代甜菜碱30-50g，半胱胺盐酸盐15-25g，氯化钠200-300g，其余为沸石粉，本发明改良剂，能有效提高罗非鱼肌肉中鲜味物质肌苷酸含量，改善罗非鱼鱼肉的口感和风味，但所用原料制备步骤繁琐复杂，成本相对较高，对肉品质改良还不全面，且用在猪上不一定有效果。
饲料成分对猪肉风味有重要影响，目前有关饲料营养对动物肌肉IMP含量的影响国内外研究很少。肌苷酸目前已作为衡量肉质鲜味的一个重要指标，当前国内对肌肉中肌苷酸的研究报道，较多的是在生理、病理、免疫、神经领域，而对其作为猪饲料添加剂与肉品质的相关性却未进行过系统性研究。
目前，尚未见将5’-肌苷酸二钠物质作为猪肉质鲜味改良剂加入猪基础饲料中的报道。
发明内容
本发明的目的在于针对现有技术的不足，提供一种提高猪肉质鲜味的猪饲料。本发明本着绿色安全、鲜嫩可口的原则，将5’-肌苷酸二钠物质按照一定比例添加进入基础饲料，能有效提升猪肉的鲜味，同时还能较全面地改善猪肉品质。
本发明的目的是通过以下技术方案来实现的：一种提高猪肉质鲜味的猪饲料，其特征在于，它由猪基础饲料和5’-肌苷酸二钠组成，其中，所述5’-肌苷酸二钠与猪基础饲料的质量配比为0.3:100。
进一步地，所述基础饲料采用玉米-豆粕型饲粮配方，分2-4月龄、4-6月龄及6-8月龄3个阶段配制；其中，所述2-4月龄的猪基础饲料由玉米、小麦麸、大豆粕、大豆油、鱼粉、石粉、磷酸氢钙、食盐、赖氨酸盐酸盐、苏氨酸、预混料按60.20:6.53:26.50:3.65:0.00:1.00:0.60:0.30:0.08:0.14:1.00的质量配比组成，所述4-6月龄的猪基础饲料由玉米、小麦麸、大豆粕、大豆油、鱼粉、石粉、磷酸氢钙、食盐、赖氨酸盐酸盐、苏氨酸、预混料按60.50:14.00:19.00:3.80:0.00:0.95:0.30:0.30:0.05:0.10:1.00的质量配比组成，所述6-8月龄的猪基础饲料由玉米、小麦麸、大豆粕、大豆油、鱼粉、石粉、磷酸氢钙、食盐、赖氨酸盐酸盐、苏氨酸、预混料按64.89:16.33:12.50:3.80:1.03:0.05:0.30:0.04:0.00:0.06:1.00的质量配比组成。
本发明有益的效果是：
1、有效提升猪肉鲜味：将5’-肌苷酸二钠物质按照一定比例添加进入基础饲料，能有效提升猪肉的鲜味，同时还能较全面地改善猪肉品质。
2、日增重明显增加：在日粮中添加本品，使猪饲料的鲜味倍增，显著提高食欲，有效提高猪生长与生产性能，日增重明显增加。
3、成本低廉：发酵法生产5’-肌苷酸二钠，成本仅为每千克2～3元。
4、安全可靠：5’-肌苷酸二钠物质本身可直接作为食品增味剂（鲜味剂），符合我国《食品添加剂使用卫生标准》（GB2760—1996）规定，可在各类食品中按生产需要适量使用，在饲料中添加本品，被动物吸收后，能直接透过细胞膜进入体细胞，参与人体能量代谢与蛋白质的合成，猪肉质量安全可靠。
以下通过具体实施例来进一步说明本发明，但实施例仅用于说明，并不能限制本发明的范围。
具体实施方式
5’-肌苷酸二钠的分子式为：C10H11N4O8PNa2·7.5H2O，为白色细结晶，不吸湿，易溶于水，具有特异的鲜鱼味，味阈值为0.012%。其核糖骨架和磷酸是肌苷酸型鲜味剂必不可少的定味基，嘌呤环上2位和6位上的取代基是其助味基。
5’-肌苷酸二钠与谷氨酸钠有协同效应，若与谷氨酸钠以1:7复配，则有明显的强味效果。核苷酸对甜味有增效作用，对腥味、焦味、苦味、酸味有消杀作用，其机理可能是螯合作用，即由于核苷酸把金属离子从鲜味感觉部位除去，而使谷氨酸钠在味觉神经上有效地作用。
5’-肌苷酸二钠作为饲料添加剂，被动物消化吸收后，能直接透过细胞膜进入体细胞，活化丙酮酸氧化酶类，从而使处于低能缺氧状态下的细胞能继续进行代谢，参与人体能量代谢与蛋白质的合成。
本发明提高猪肉质鲜味的猪饲料是在猪基础饲料里添加5’-肌苷酸二钠，5’-肌苷酸二钠与猪基础饲料的质量配比为0.3:100。
所述猪基础饲料采用玉米-豆粕型饲粮配方，分2-4月龄、4-6月龄及6-8月龄3个阶段配制，营养水平参照NRC标准（1998）。
实施例1：猪基础饲料中添加5’-肌苷酸二钠对猪肌肉鲜度的影响
挑选出生长发育良好、出生日龄基本一致的健康去势杜长大公仔猪240头，2月龄时在基础饲料里开始添加外源5’-肌苷酸二钠，根据单因子完全随机分组设计，试验猪分成4个添加处理组，对应的添加水平为0%、0.3%、0.6%和0.9%，各组分别在2、4、6、8月龄时采样。试验基础饲料采用玉米-豆粕型饲粮配方，分2-4月龄、4-6月龄及6-8月龄3个阶段配制，营养水平参照NRC标准（1998），各阶段饲粮组成及营养水平见表1。在2、4、6、8月龄时，每组分别挑选15头猪，用活体采样器取胸腰椎结合处至第2腰椎处背最长肌样品，样本迅速用液氮冷冻，-80℃保存，用于呈鲜物质含量测定。
表1:基础饲粮组成及营养水平
注：预混料组成：2-4月龄阶段每千克饲料含铜4mg，亚铁60mg，锌60mg，锰2mg，硒0.15mg，碘0.14mg，维生素A1300IU，维生素D3150IU，维生素E11IU，维生素K30.5mg，尼克酸16mg，泛酸8mg，叶酸0.3mg，核黄素2.5mg，硫胺素1mg，维生素B61mg，维生素B1210μg，生物素0.05mg，氯化胆碱0.6g；4-6月龄阶段每千克饲料含铜3.5mg，亚铁50mg，锌50mg，锰2mg，硒0.15mg，碘0.14mg，维生素A1300IU，维生素D3150IU，维生素E11IU，维生素K30.5mg，尼克酸11mg，泛酸7mg，叶酸0.3mg，核黄素2mg，硫胺素1mg，维生素B61mg，维生素B125μg，生物素0.05mg，氯化胆碱0.6g；6-8月龄阶段每千克饲料含铜3mg，其他营养含量同4-6月龄阶段饲料。
呈鲜物质含量的测定仪器为美国安捷伦1200系列高效液相色谱仪，肉的鲜度用K值来表示：K=（Hx+HxR）/（ATP+ADP+AMP+IMP+HxR+Hx），因为肉中ATP很快降解为IMP，所以本研究中K值用（Hx+HxR）/（IMP+HxR+Hx）的比率表示，K值越小表示肉的鲜度越好。如表2所示，HPLC色谱测定后通过SPSS16.0单因素方差分析表明，所有5’-肌苷酸二钠添加组的猪不同月龄肉质鲜味指标K值都显著低于对照组，且0.30%处理组的鲜味指标K值在各月龄又显著低于其他处理组，因此0.30%为在猪基础饲粮中添加5’-肌苷酸二钠的最佳量，也就是说每千克猪基础饲料中添加0.30%的5’-肌苷酸二钠能有效提升猪肉的鲜味。
表2:日粮中5’-肌苷酸二钠添加量对猪肌肉鲜味指标K值的影响
注：同一列不同的字母用来表示差异显著性（p≤0.05）。
实施例2：猪基础饲料中添加5’-肌苷酸二钠对6月龄猪活体和胴体指标的影响
生猪一般是6月龄出栏，此时对猪活体、胴体及肌肉品质测定能直接反映试验的整体效果，对上述6月龄四组猪活体和胴体指标的测定结果如表3所示，具体如下：
0.30%、0.60%、0.90%组日增重均显著高于对照组（P＜0.05）。
0.9%组和0.6%组的三点平均背膘厚度显著高于其它两组（P＜0.05）；0.9%组和0.6%组6-7肋间膘厚无显著差异，但两者都显著高于对照组（P＜0.05）；估测瘦肉率在对照组和0.9%组间无显著差异（P＞0.05），但这两组显著高于0.6%组和0.3%组（P＜0.05）。
胴体长和眼肌面积在各组间均无显著差异(P＞0.05)。
由此可见，猪基础饲料中添加0.3%的5’-肌苷酸二钠可显著提高日增重，降低瘦肉率。
表3猪基础饲料中添加5’-肌苷酸二钠对6月龄猪活体和胴体指标的影响
注：同行肩标不同小写字母表示差异显著（P＜0.05），含有相同字母或没有字母表示差异不显著（P＞0.05）。
实施例3：猪基础饲料中添加5’-肌苷酸二钠对6月龄猪肉质指标的影响
上述6月龄的四组猪肉质指标测定如表4所示，具体结果如下：
肉色和大理石纹的主观评分以及含水量在各组间均没有表现显著差异（P＞0.05）。
pH45min表现为“6.7≥对照组＞0.6%组＞0.9%组＞0.3%组≥6.10”，正常肉质pH45min处于6.0-6.7，本研究背最长肌pH45min均处于正常范围；宰后ΔpH表现为“对照组＞0.6%组＞0.9%组＞0.3%组”，0.3%组和0.9%组显著小于对照组，反映了添加5’-肌苷酸二钠0.3%和0.9%可以显著缓解宰后pH下降程度，有利于肉质形成。
肉色a*值表现为“0.3%组＞0.6%组＞0.9%组＞对照组”，0.3%组和0.6%组无显著差异，但均显著高于对照组，此值主要反映肌肉中氧合肌红蛋白含量差异，正常肉质中肌红蛋白含量较高有利于肉色与风味形成；肉色l*值表现为“53＞0.3%组＞0.9%组＞对照组＞0.6%组”，l*值是肌肉的亮度，L＞53为PSE肉，各组均小于53，说明都不是PSE肉。
平均剪切力N表现为“对照组＞0.9%组＞0.6%组＞0.3%组”，对照组和0.9%组显著高于0.6%组和0.3%组（P＜0.05），剪切力越低表明嫩度越好，表明0.3%组嫩度比较好。
由此可见，猪基础饲料中添加0.3%的5’-肌苷酸二钠可显著提高肉色红度a*值和pH24h值，降低pH45min值、△pH（45min-24h）值和平均剪切力N值。
表4猪基础饲料中添加5’-肌苷酸二钠对6月龄猪肉质指标的影响
注：同行肩标不同小写字母表示差异显著（P＜0.05），含有相同字母或没有字母表示差异不显著（P＞0.05）。
总之，0.30%为猪基础饲粮中5’-肌苷酸二钠的最佳添加量，能显著提升猪肉鲜味，也可通过对猪日增重、瘦肉率、肉色、酸性和嫩度的影响来全面改善肉质。
Claims (2)
1.一种提高猪肉质鲜味的猪饲料，其特征在于，它由猪基础饲料和5’-肌苷酸二钠组成，其中，所述5’-肌苷酸二钠与猪基础饲料的质量配比为0.3:100。
2.根据权利要求1所述提高猪肉质鲜味的猪饲料，其特征在于，所述基础饲料采用玉米-豆粕型饲粮配方，分2-4月龄、4-6月龄及6-8月龄3个阶段配制；其中，所述2-4月龄的猪基础饲料由玉米、小麦麸、大豆粕、大豆油、鱼粉、石粉、磷酸氢钙、食盐、赖氨酸盐酸盐、苏氨酸、预混料按60.20: 6.53: 26.50: 3.65: 0.00: 1.00: 0.60: 0.30: 0.08: 0.14: 1.00的质量配比组成；所述4-6月龄的猪基础饲料由玉米、小麦麸、大豆粕、大豆油、鱼粉、石粉、磷酸氢钙、食盐、赖氨酸盐酸盐、苏氨酸、预混料按60.50: 14.00: 19.00: 3.80: 0.00: 0.95: 0.30: 0.30: 0.05: 0.10: 1.00的质量配比组成；所述6-8月龄的猪基础饲料由玉米、小麦麸、大豆粕、大豆油、鱼粉、石粉、磷酸氢钙、食盐、赖氨酸盐酸盐、苏氨酸、预混料按64.89: 16.33: 12.50: 3.80: 1.03: 0.05: 0.30: 0.04: 0.00: 0.06: 1.00的质量配比组成。
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