CN103892137A - 一种改善鸡肉风味的复合中草药添加剂 - Google Patents
一种改善鸡肉风味的复合中草药添加剂 Download PDFInfo
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Abstract
本发明一种改善鸡肉风味的复合中草药添加剂，属于鸡饲料添加剂领域。由下述中草药的提取物复合而成，其质量比为党参提取物∶茴香提取物∶丁香提取物∶肉桂提取物∶陈皮提取物∶生姜提取物∶香紫苏醇＝10～15∶10～15∶25～25∶5～10∶10～15∶5～10∶15～20。本发明日粮中添加复合添加剂对鸡肉的嫩度、pH值、系水力等理化特性有不同程度的改善。添加中草药能显著降低肌肉的滴水损失，对于维持肌肉的多汁性、嫩度和肉制品的品质是十分有利的。
Description
技术领域
本发明属于鸡饲料添加剂领域，是一种用于改善鸡肉风味的复合保健添加剂。
背景技术
鸡肉肉质鲜嫩，富含维生素A、钾硫酸氨基酸，且高蛋白低脂肪低胆固醇。鸡肉油脂中不饱和脂肪酸含量高达71％，人体吸收利用率高，有增强体力的作用。但是近年来养鸡行业中过分注重生产性能而忽视肉品质，导致鸡肉品质、特别是风味明显下降。我国每年大约有32亿多只老龄蛋鸡因产蛋能力退化而要被养鸡场所淘汰，这种淘汰鸡的肌肉中胶原蛋白含量高，嫩度较差，难于烹调。因此，通过各种方法强化和改善蛋鸡的肉质风味，使其与优质肉鸡的肉质风味接近或更佳便可以提高蛋鸡的利用率，可促进蛋鸡养殖业的发展。
鸡肉品质一般通过味道、肉色、pH值、嫩度、系水力等肉的理化特性进行评价。其中pH值不仅反应了动物体肌肉内糖原酵解的程度和速度，还对肌肉的保存性、煮熟损失率、加工性能等影响很大，肌肉初始的pH和pH下降速度及范围可作为衡量肉质优劣的重要指标；系水力会影响肌肉的多汁性、嫩度、色泽等。鸡肉品质的另一个重要特性是风味，鸡肉风味包括滋味和香味两方面，受多种化合物的影响，其中最重要的为肌苷酸、脂肪和氨基酸3类。影响鸡肉肉质风味的因素很多，其中日粮成分和营养水平对肉品风味的影响尤为重要。饲粮能量和蛋白质水平对瘦肉率，肉质风味、嫩度、多汁性等有影响；日粮脂肪用量及脂肪酸组成、矿物质元素和维生素用量对肉品质如嫩度、多汁性、PH、滴水损失等也有不同程度影响。
以中草药作为饲料添加剂有营养和药性双重作用，又有无毒副作用、无抗药性和药物残留等特点。中草药取自自然界动植物，并保持了自然结构和活性，且本身含有丰富的营养物质、天然的香气和一些未知因子，具有健脾开胃、益肝助肾、理气活血、驱虫抗病等药理作用，同时能起到防病治病，促进生长发育的作用。中草药在畜牧生产中的应用研究表明：中草药饲料添加剂能提高畜禽日增重，改善饲料报酬，提高免疫力，且能改善畜产品的风味，提高畜产品的品质。
发明内容
本发明的目的是提供一种纯天然绿色饲料添加剂，一种改善鸡肉风味的复合中草药添加剂，由下述中草药的提取物复合而成，其质量比为党参提取物∶茴香提取物∶丁香提取物∶肉桂提取物∶陈皮提取物∶生姜提取物∶香紫苏醇＝10～15∶10～15∶25～25∶5～10∶10～15∶5～10∶15～20。优选党参提取物∶茴香提取物∶丁香提取物∶肉桂提取物∶陈皮提取物∶生姜提取物∶香紫苏醇＝20∶20∶50∶15∶25∶15∶25。
其中党参提取物的制备方法，按照下述步骤进行：将取桔梗科植物党参(RadixCodonopsis)的根，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕黄色粉末。有效成分含量：主要含苍术内酯I、IIIatractylenolide I，IⅡ)、烟酸、5-羟基-2-甲氧基吡啶、党参酸、丁香甙、丁香醛、香草酸，以及植物甾醇、三萜类、单糖、多糖等。
其中茴香提取物的制备方法，按照下述步骤进行：将小茴香(FoeniculumvulgareMill.)的成熟果实，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕黄色粉末。有效成分含量：茴香醚、α-茴香酮、甲基胡椒酚、茴香醛等。
其中丁香提取物的制备方法，按照下述步骤进行：将桃金娘科植物丁香(EugeniacaryophyllataThunb)的干燥花蕾实，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕黄色粉末。有效成分含量：花蕾(公丁香)含挥发油(即丁香油)14～20％，油中含丁香酚(eugenol)78～95％、乙酰丁香酚(acetyl eugenol)约3％及少量的丁香烯(caryophyllene)、甲基正戊酮、甲基正庚酮、香荚兰醛；此外，尚含齐墩果酸、鞣质、脂肪油及腊。果实(母丁香)含挥发油2～9％。
其中肉桂提取物的制备方法，按照下述步骤进行：将樟科植物肉桂(Cinnamomum cassiaPresl)的干燥树皮，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕黄色粉末。有效成分含量：含挥发油(称桂皮油)1～2％，主要成分为桂皮醛75～90％，并含少量乙酸桂皮酯、乙酸苯丙酯等。
其中陈皮提取物的制备方法，按照下述步骤进行：芸香科植物橘(Citrus reticulata)或栽培变种的干燥成熟果皮，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕色精细粉末。有效成分：橙皮甙、川陈皮素、柠檬烯、a-蒎烯、B-蒎烯、B-水芹烯。
其中生姜提取物的制备方法，按照下述步骤进行：将姜科多年生草本植物姜(Zingiberofficinale)的根茎，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为黄色粉末。有效成分：挥发油类及姜辣素类，其中姜辣素类有：姜辣醇类、姜辣二醇类、生姜酚类、姜酮、姜二酮类，姜辣素(HPLC检测)5.0％。
其中香紫苏醇的制备方法，按照下述步骤进行：将唇形科香紫苏(Perilla frutescensL)花序及茎叶，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为白色结晶性粉末。有效成分：香紫苏醇≥95％。
本发明的优点：
1.嫩度是肉品质适口性的一个重要方面，是肉品质地和蛋白质结构特性的反应，也是人们对肌肉口感满意程度的指标，直接影响着肉的食用价值和商品价值。中草药的添加能在一定程度上改善肌纤维组成，进而改善肉质嫩度。本发明日粮中添加复合添加剂对鸡肉的嫩度、pH值、系水力等理化特性有不同程度的改善。
2.添加中草药能显著降低肌肉的滴水损失，对于维持肌肉的多汁性、嫩度和肉制品的品质是十分有利的，本发明日粮中添加复合添加剂能降低体内自由基代谢产物含量，改善细胞膜脂流动性，进而提高体内抗自由基能力、减少了脂质过氧化，从而保护细胞膜的完整性和功能的正常发挥，因此对鸡肉的风味和多汁性等有明显提高。
具体实施方式
肉质是一个很复杂的性状，它受肌肉本身的物质含量及结构影响外，饲料、屠宰、保鲜、运输、烹调都影响肉质；风味是指摄入口腔的食物使人产生的各种感觉，包括味觉、嗅觉、触觉等所具有的总的特性，肉汁风味物的形成由许多游离氨基酸、肽、有机酸、盐和核苷酸等参与。日粮中添加中草药添加剂能明显改善生长育肥猪的胭体品质和肉品质。肉品风味改善，具有肉质细嫩、肉味郁香、汤味鲜浓的特点。长期以来，中草药在畜牧生产中的应用研究表明：中草药饲料添加剂能提高畜禽日增重，改善饲料报酬，提高免疫力，且能能改善畜产品的风味，提高畜产品的品质功效。日粮中添加与风味有关的天然中草药、香料(党参、丁香、川芍、沙姜、辣椒、八角)以及合成的调味剂，鲜味剂(主要含谷氨酸钠、肌昔酸、核昔酸、鸟昔酸等)等饲喂后期肉鸡，结果发现后期肉鸡通过摄取日粮中的风味物质后，其肌肉中氨基酸及肌酐酸含量明显提高，从而增进其肌肉风味。本发明的中草药组方主要由生姜、小茴香、肉桂、陈皮等8味中药材提取物配合而成，结果表明显著降低肌肉的滴水损失，对于维持肌肉的多汁性、嫩度和肉制品的品质。复合添加剂组滴水损失下降的原因应该是该组方中的一些药物，如肉桂、小茴香、陈皮等含有抗氧化物质，能降低体内自由基代谢产物含量，提高组织膜酶的活性，改善细胞膜脂流动性，进而提高体内抗自由基能力、减少了脂质过氧化，从而保护细胞膜的完整性和功能的正常发挥，所以滴水损失降低。
实施例
随机选取59周龄海兰褐壳蛋鸡720羽，随机分为4组，每组设6个重复，每个重复30羽。试验期共20天。实例中草药的提取物用量为每吨日粮中添加党参提取物(200g)，茴香提取物(200g)，丁香提取物(500g)，肉桂提取物(150g)，陈皮提取物(250g)，生姜提取物(150g)，香紫苏醇(250g)。
实验
试验采用单因素完全随机进行，其中复合中草药添加剂按1700g/T配合饲料添加，配合成0.5％的复合添加预混料。实验设计方案如下：
第I组为对照组，饲喂基础日粮即市售产蛋鸡配合饲料；
第II组为复合风味添加剂组，在基础日粮的基础上添加以质量计为0.5％的复合中草药添加剂；第III组为油脂组，在基础日粮基础上添加以质量计为1％的植物油(芝麻香油)；
第IV组为综合组，在基础日粮中分别添加0.5％的复合中草药添加剂和1.0％植物油(芝麻香油)。
实验结果如下：
表1日粮中添加不同添加剂对胴体品质的影响
表2日粮中添加不同添加剂对肉质理化特性的影响
注：测量样品均为鸡胸肉.
表3品评试验结果表
由表1、2结果看，添加复合中草药添加剂明显改善减少了腹脂的产生并提高了胸肌、腿肌的重量(II组)；并降低了肉的剪切力和提高和肉的系水力(II组)。风味品评实验证实，添加复合中草药制剂的肌肉气味、多汁性和风味都有显著改善(表3)。
上述结果表明：本发明日粮中添加复合添加剂可以提高鸡的屠宰率和全净膛率，并能降低鸡的腹脂率，达到了改善胴体品质的目的。日粮中添加复合添加剂还对鸡肉的嫩度、pH值、系水力等理化特性有不同程度的改善，对鸡肉的风味和多汁性等有明显提高。
Claims (9)
1.一种改善鸡肉风味的复合中草药添加剂，其特征在于由下述中草药的提取物复合而成，其质量比为党参提取物∶茴香提取物∶丁香提取物∶肉桂提取物∶陈皮提取物∶生姜提取物∶香紫苏醇＝10～15∶10～15∶25～25∶5～10∶10～15∶5～10∶15～20。
2.根据权利要求1所述的一种改善鸡肉风味的复合中草药添加剂，其特征在于由下述中草药的提取物复合而成，其质量比为党参提取物∶茴香提取物∶丁香提取物∶肉桂提取物∶陈皮提取物∶生姜提取物∶香紫苏醇＝20∶20∶50∶15∶25∶15∶25。
3.根据权利要求1所述的一种改善鸡肉风味的复合中草药添加剂，其特征在于其中党参提取物的制备方法，按照下述步骤进行：将取桔梗科植物党参(Radix Codonopsis)的根，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕黄色粉末。
4.根据权利要求1所述的一种改善鸡肉风味的复合中草药添加剂，其特征在于其中茴香提取物的制备方法，按照下述步骤进行：将小茴香(Foeniculumvulgare Mill.)的成熟果实，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕黄色粉末。
5.根据权利要求1所述的一种改善鸡肉风味的复合中草药添加剂，其特征在于其中丁香提取物的制备方法，按照下述步骤进行：将桃金娘科植物丁香(Eugenia caryophyllataThunb)的干燥花蕾实，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕黄色粉末。
6.根据权利要求1所述的一种改善鸡肉风味的复合中草药添加剂，其特征在于其中肉桂提取物的制备方法，按照下述步骤进行：将樟科植物肉桂(Cinnamomum cassia Presl)的干燥树皮，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕黄色粉末。
7.根据权利要求1所述的一种改善鸡肉风味的复合中草药添加剂，其特征在于其中陈皮提取物的制备方法，按照下述步骤进行：芸香科植物橘(Citrus reticulata)或栽培变种的干燥成熟果皮，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为棕色精细粉末。
8.根据权利要求1所述的一种改善鸡肉风味的复合中草药添加剂，其特征在于其中生姜提取物的制备方法，按照下述步骤进行：将姜科多年生草本植物姜(Zingiberofficinale)的根茎，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为黄色粉末。
9.根据权利要求1所述的一种改善鸡肉风味的复合中草药添加剂，其特征在于其中香紫苏醇的制备方法，按照下述步骤进行：将唇形科香紫苏(Perilla frutescens L)花序及茎叶，清洗，干燥，粉碎，加10倍质量水，加热沸腾提取三次，每次2小时，合并三次提取液，浓缩蒸发水至比重d＝1.20的浸膏，静置放凉，浸膏加入乙醇搅拌，静置沉淀，离心沉淀物，沉淀物继续加入乙醇搅拌，静置离心后，去除蛋白质，粘液质类成分，干燥为白色结晶性粉末。
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