CN104472429A - Method for improving quality of mutton by using stems and leaves of liquorice - Google Patents
Method for improving quality of mutton by using stems and leaves of liquorice Download PDFInfo
- Publication number
- CN104472429A CN104472429A CN201410741666.2A CN201410741666A CN104472429A CN 104472429 A CN104472429 A CN 104472429A CN 201410741666 A CN201410741666 A CN 201410741666A CN 104472429 A CN104472429 A CN 104472429A
- Authority
- CN
- China
- Prior art keywords
- liquorice
- mutton
- haulm
- content
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
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- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method for improving the quality of mutton by using stems and leaves of liquorice comprises the following steps of (1) mixing the following ingredients in percentage by weight: 39%-40% of alfalfa, 19%-21% of withered and yellow liquorice stem and leaf grass meal, 29%-30% of corn, 4.0%-3.9% of cotton seed meal, 3.8%-3.9% of sunflower seed meal, 1.0%-1.1% of salt and 1.0%-1.1% of additives manually or by using a TMR (total mixed ration) machine or preparing the ingredients into total mixed ration particles on the basis of dry matters; and (2) feeding mutton sheep by using the daily ration mixed in the step (1) every morning and every evening at intervals of 10-11 hours. The feeding period is not shorter than 50 days, the content of the dry matters in the liquorice stem and leaf grass meal in the daily ration of the mutton sheep reaches 345-377 grams per day, and the mutton sheep freely eat the ration and freely drink water in the feeding period. By the method, the cholesterol content of the mutton can be reduced obviously, and the content of inosine monophosphate, amino acids and unsaturated fatty acids is increased, so that the quality of the mutton is improved.
Description
Technical field
The present invention relates to a kind of method improving quality of mutton, be specifically related to the method that haulm of liquorice that a kind of utilization has a traditional Chinese medicine characteristic improves quality of mutton.
Background technology
Radix Glycyrrhizae has cold-resistant, heat-resisting, drought-enduring, the anti-good characteristic such as saline and alkaline, and suitable natural disposition is strong, and vitality is vigorous, is one of important plant resources in arid, semiarid zone.Haulm of liquorice is as the acrial part of Radix Glycyrrhizae, thick protein, the crude fat content in its trophophase are high, crude fiber content is lower, and containing several amino acids, macroelement and trace element, feeding effect is similar to alfalfa, and output remuneration, a little more than alfalfa, is a kind of excellent leguminous forage, have the double action that other herbage does not have, application prospect is very considerable.Along with the proposition of functional feed, functional animal product concept, now develop the functional products such as low-cholesterol egg, CLA milk, Chinese herbal medicine local flavor meat accordingly.Haulm of liquorice, as one of huge forage grass resource with special efficacy of reserves, utilizes it to be of great immediate significance as functional feed development functionality animal product.
At present, prior art Feng builds loyalty etc., deliver in 1995 the 2nd phases " arid biogeographic zone environment and re-sources " " utilize Licorice develop animal husbandry produce discussion " in research show, with 20% sweet straw sprout powder+20% alfalfa meal feed 4 the monthly age beach lamb gaining effect higher than 40% alfalfa meal group and 40% sweet straw sprout powder group, but do not study the problem that haulm of liquorice improves quality of mutton.Guo Tongjun etc., the effect disclosing the haulm of liquorice adding 18% (dry matter basis) in holstein cow daily ration in " haulm of liquorice substitutes the impact of clover on milk milk elements and physiochemical indice " that 02 phase in 2013 " feed research " delivers is similar to the alfalfa of equivalent, haulm of liquorice group of feeding blood cholesterol levels increases by 9.54%, but does not relate to the problem that haulm of liquorice improves meat.Xue Zhengfang, disclose on the basis of basic ration in Shihezi Univ's 2004 Master's thesis " evaluation of haulm of liquorice nutritive value and exploitation research thereof ", every sheep to be fed 500g and 300g haulm of liquorice every day respectively, raise 42 days, found that the daily gain of 500g and 300g haulm of liquorice group is respectively than control group height 57.14g and 29.14g, blood total cholesterol content declines 1.2% ~ 8.43%; But do not study haulm of liquorice to cholesterol level in mutton and the problem improving quality of mutton.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of method utilizing haulm of liquorice to improve quality of mutton.The method can significantly reduce meat cholesterol level, improves the content of inosinicacid, amino acid and unsaturated fatty acid in meat simultaneously, thus improves the quality of mutton.
The technical scheme that the present invention solves the employing of its technical problem is that a kind of method utilizing haulm of liquorice to improve quality of mutton, comprises the following steps:
(1) first by 39% ~ 40% alfalfa, 19% ~ 21% withered and yellow phase haulm of liquorice grass meal, 29% ~ 30% corn, 4.0% ~ 3.9% cotton benevolence dregs of rice, 3.8% ~ 3.9% certain herbaceous plants with big flowers seed dregs of rice, 1.0% ~ 1.1% salt, 1.0% ~ 1.1% additive through be manually uniformly mixed or TMR mechanical agitation mixing or make total mixed ration particle, with dry matter basis;
(2) daily ration every day of mixing in step (1) to be fed mutton sheep at interval sooner or later for 10 ~ 11 hours at twice, feed period is no less than 50 days, wherein, in the daily ration that every mutton sheep searches for food, the dry matter content of haulm of liquorice grass meal should reach 345 ~ 377 grams/day, period mutton sheep free choice feeding, freely drink water.
Further, in step (1), described additive is mineral matter, vitamin compound additive.
Further, in step (2), every day, early 9:00 and late 19:30 fed daily ration at twice, kept surplus doses to account for 15% of scale of feeding; Described feed period is 60 days.
A kind of method utilizing haulm of liquorice to improve quality of mutton of the present invention, can significantly reduce meat cholesterol level, improves the content of inosinicacid, amino acid and unsaturated fatty acid in meat simultaneously, thus improves the quality of mutton.Facts have proved, in meat, cholesterol level can reduce by 45.33%, and in meat, imp content improves 21%, and amino acid whole content improves 1.7%, and unsaturated fatty acid content improves 0.6%.
Embodiment
Embodiment 1
One, experimental animal and experimental scheme
On January 20,20 days to 2014 November in 2013, in mutton sheep plant of Changji City Yi Rui cattle and sheep cultivation cooperative society.Chose for 6 monthly ages, body weight is that the Altay mutton sheep 60 of (40 ± 2.5) kg only carries out the design of single factor test completely randomized experiment, and test is divided into interpolation group, control group.Experimental period is 60d, wherein raises phase 7d in advance, positive experimental period 53d.
Two, daily ration and feeding and management is tested
Daily ration carries out grade with reference to mutton sheep feeding standard NY/T 816-2004 and nitrogen daily ration can be waited to design, and full-time grain pellet is processed by Xinjiang all kinds of things in nature Co., Ltd, and the daily ration composition of interpolation group and control group and nutrient component are in table 1.Test is under sheep is in same animal house condition, grouping free choice feeding, freely drink water, and every day feeds at twice in 9:00 and 19:30, and maintenance remains doses and accounts for about 15% of scale of feeding.Duration of test, observes sheep health status only every day in detail, and makes a record.
Table 1 tests composition and the nutrient component (dry matter basis %) of daily ration
Note: CP, CE, NDF, ADF, Ca and P are measured value, ME is calculated value.
Three, sample collection and analysis
1, histioid collection
In positive experimental period 54d, often group selects three body weight close to the mutton sheep of group average weight, on an empty stomach after 16h, take Slaughter weight to be butchered sheep, the abundant bloodletting of arteria carotis, unloads head from girdling between atlas and foramen magnum after unhairing, and forelimb is to scratching below bone, hind leg, cuts open the chest to take out internal organs along ventrimeson to shin bone with the hoof that goes down.
(1) carcass characteristic measures
Carcass weight: after butchering bloodletting, peels off fur, decaptitates, after part below internal organ and forelimb knee joint and hind leg toe joint, weighs after leaving standstill 30min.
Dressing percentage: the ratio of carcass weight and last live weight.
Eye muscle area: the cross section measuring eye muscle (longissimus dorsi muscle) on vertebra between the 1st and the 2nd root bone reciprocal, draws the cross section profile of eye muscle with template, adopts formulae discovery, eye muscle area (cm
2)=height × wide × 0.7
GR value: between the 12nd and 13 ribs, using electronic digital indicator to measure the tissue thickness at distance ridge center line 11cm place, is the mark of content of fat in body.
(2) sampling sites
Decaptitate from every slaughter experiment sheep animal, after hoof and internal organ, trunk be divided into left and right half trunk along dorsal line, and get the left half same position of trunk and get longissimus dorsi muscle.For the analysis of edible quality, routine chemical components and local flavor index of correlation.
2, sample edible quality is analyzed
Take out the meat sample of-20 DEG C of freezen protective be placed in 4 DEG C thaw 24h time after, different according to the requirement that each pork quality traits measures, every block meat sample is carried out following segmentation: thick one piece of 1cm is for measuring percentage of water loss; Heavy one piece of about 10g is for measuring pH value; Heavy one piece of about 10g is for measuring myoglobin content.
PH value: get muscular tissue 10.0g, is placed in small beaker, adds the mixing of equivalent distilled water, leaves standstill about 10min, directly inserted by potentiometric electrode in the meat aqueous mixtures in beaker in room temperature, and after numeral is stablized in potentiometer gauge outfit, reads pH value.
Percentage of water loss: get longissimus dorsi muscle meat 3 ~ 4 grams, accurately weigh, then high speed centrifugation (1500g) 30min, meat sample is taken out with tweezers, and weigh after drawing meat surface moisture with blotting paper, the moisture lost be centrifugal before with centrifugal after the difference of meat sample weight, i.e. percentage of water loss (%)=(centrifugal front meat sample weight-centrifugal rear meat sample weight)/centrifugal front meat sample weight × 100
Yellowish pink mensuration (extracting total pigment determination method): get 10 grams, meat sample, after smashing to pieces with tissue mashing machine, add 40 milliliters of acetone and 2 ml distilled waters, pour in extraction flask, add 1 milliliter of hydrochloric acid (12 mol/L) mixing, leave standstill extraction to filter for 24 hours in dark place, get clear filtrate and put into the cuvette that optical path is 1 centimetre, measure optical density value with Shimadzu UV-2600 ultraviolet-uisible spectrophotometer in 640 nanometer wave strong points.With 80% acetone soln liquid in contrast.The mensuration of muscle total pigment content can reflect yellowish pink difference more objectively.
Meat sample total pigment concentration=absorbance A × 680 (unit: μ g/g)
Myoglobin content=meat sample total pigment concentration × 0.67
3, the assay method of longissimus dorsi muscle routine chemical components
After gathered meat sample is rejected the rear chopping such as visible sarolemma, muscle key, a part is for measuring moisture: adopt GB/T 9695.15-2008 high temperature drying techniques.Another part, after freeze drying, after ground 60 mesh sieves of meat sample, is measured following:
The mensuration of thick protein: adopt GB/T 9695.11-2008 Kjeldahl's method.
The mensuration of crude fat: adopt GB/T 9695.1-2008 soxhlet extraction methods.
The mensuration of coarse ash: adopt GB/T 9695.18-2008 luxuriant good fortune stove calcination method.
4, the assay method of the chemical composition such as delicate flavour, local flavor in muscle
(1) mensuration of cholesterol level adopts GB/T 9695.24-2008 gas chromatography.
(2) mensuration of thiamine content adopts the high performance liquid chromatography in GB/T 9695.27-2008.
(3) assay method of inosinicacid and other ATP metabolite in muscle:
Sample pre-treatments: take out the meat sample of-20 DEG C of freezen protective be placed in 4 DEG C thaw 24h time after, rejecting muscle surface fat, after cutter chopping, after smashing homogenate with refiner, take meat sample 1.25g, be placed in homogenate tube, add 4mL 6% and cross chloric acid, homogenate 3 ~ 5min, extracts nucleotide, is gone to by extract in 10mL centrifuge tube.Cross chloric acid washing homogenate tube with 1mL6%, pour in centrifuge tube, then cross chloric acid washing homogenate tube with 1mL 6%, pour in centrifuge tube.Centrifugal 5min under 3500rpm/min, supernatant liquid filtering is in 50mL beaker, and precipitation is centrifugal again after crossing chloric acid vibration 5min with 2mL 6% again, supernatant liquid filtering and previous merging.Supernatant 5M and 0.5M sodium hydroxide adjust pH to 6.5, go in 25mL volumetric flask, and with distilled water constant volume to scale, after shaking up the syringe-driven filter filtration of rear use 0.45 μm of filter membrane, filtrate is analyzed with HPLC.
HPLC analysis condition: mobile phase is 20mM triethylenetetraminehexaacetic acid amine/second eyeball (95/5, V/V), getting phosphoric acid 3.41mL is dissolved in excessive HPLC water, add 6.90mL triethylamine (proportion 0.73 again, 99%) HPLC water is added to 1000mL, adjust pH to 6.5, with 0.5 μm of membrane filtration after mixing, degassed, the liquid used time mixes with second eyeball 95/5; Instrument: watersUPLC; Waters ACQUITY UPLC HSS T31.8 μm of 2.1*100mm; PDA detector (wavelength 254nm); Flow velocity is 0.2mL/min; Column temperature is 30 DEG C; Sample size is 10 μ L.
By quantified by external standard method, result computing formula is:
Content (mg/kg)=Ai/As × Cs/C of inosinicacid or other certain ATP metabolite in muscle
In formula, Ai is the peak area (mm of inosinicacid in sample solution
2);
As is the peak area (mm of inosinicacid in standard liquid
2);
Cs is the concentration (μ g/mL) of inosinicacid in standard liquid;
C is the concentration (g/mL) of sample in final sample liquid.
(4) fatty acid determination method in muscle
Sample pre-treatments: take out the meat sample of-20 DEG C of freezen protective be placed in 4 DEG C thaw 24h time after, rejecting muscle surface fat, after cutter chopping, after smashing homogenate with refiner, take 30g longissimus dorsi muscle sample with electronic balance, adopt the fat of the cold type extractive technique extracting after improving: the sample after homogenate is placed in beaker, add the mixed solution 60mL altogether of methyl alcohol and chloroform (2: 1), use magnetic stirrer 20min, abundant extracting.Then, the fat-extraction liquid after extracting is proceeded in centrifuge tube, at 4 times with the centrifugal 10min of 4000rpm/min, draw supernatant liquid with needle tubing after centrifugal end and discard, leaving layer.So add 2mL chloroform, 4mL distilled water mix, equally at 4 DEG C with 4000rpm/min heart 10min.Centrifugal rear chloroform and water will be divided into two-layer, and upper strata is water, and lower floor is chloroform, because fat is dissolved in organic solvents, chloroform and water insoluble, therefore draw the chloroform solution of lower floor.Finally, lower floor's extract is moved in test tube, dries up with Nitrogen evaporator, treat that esterification is used.
The mensuration of content of fatty acid adopts the gas chromatography of GB/T 9695.2-2008.
(5) amino acid whose assay method in muscle
After gathered meat sample is rejected the rear chopping such as visible sarolemma, muscle key, after homogenate, weigh 5g, adopt the full-automatic amino-acid analyzer method of GB/T 5009.124-2003 to measure amino acid content.
Four, test results and analysis
1, haulm of liquorice is on the impact of Slaughter
Table 2 haulm of liquorice is on the impact (n=3) of Slaughter
| Control group | Interpolation group | |
| Slaughter weight kg | 50.44 | 49.79 |
| Carcass weight kg | 26.46 | 25.94 |
| Dressing percentage % | 52.52 | 52.04 |
| The heavy kg of liver | 0.83 | 0.85 |
| The heavy kg of kidney | 0.13 | 0.13 |
| GR value mm | 13.60 | 14.06 |
| Eye muscle area cm 2 | 18.14 | 16.29 |
Eye muscle area is an important indicator of prediction carcass weight, is also indirect (assisting) index selecting lean meat percentage, and it is almost suitable with the estimation effect of meat bone ratio, and eye muscle area is larger, and trunk pure meat percentage is higher, and high-quality stripping and slicing ratio is also larger.GR value reflects content of fat in body.As shown in Table 2, interpolation group is little on eye muscle area, the impact of GR value, illustrates in dry matter daily ration that to add the impact of 20.41% haulm of liquorice on Slaughter not obvious.
2, haulm of liquorice is on the impact of Meat quality
Table 3 haulm of liquorice is on the impact (fresh weight basis, n=3) of Meat quality
| Control group | Interpolation group | |
| pH | 5.91 | 5.80 |
| Percentage of water loss % | 11.64 | 13.07 |
| Myoglobin content μ g/g | 118.46 | 164.47 |
One of index important when pH value is mensuration meat, research proves, many qualitative characters of pH value and meat have relation, as the tenderness of meat, the Coefficient shrinkage, yellowish pink etc. of meat.The pH value of fresh meat is generally 5.9 ~ 6.5, and after 24 hours, pH value is generally about 5.6.And yellowish pink depends primarily on content and the state of the coloring matter-myoglobin in muscle.
As shown in Table 3, the pH value of each group all higher than the value of the later pH 5.6 of meat sample 24h, illustrates in daily ration and adds haulm of liquorice on the pH value impact of meat not quite.Interpolation group myoglobin content is higher than control group, and this illustrates in dry matter daily ration that the Meat quality effect of the haulm of liquorice adding 20.41% is better.
3, the impact that haulm of liquorice is conventional on meat chemistry
The impact (%, fresh weight basis, n=3) that table 4 haulm of liquorice is conventional on meat chemistry
| Control group | Interpolation group | |
| Dry matter | 26.08 | 26.94 |
| Crude protein | 20.56 | 17.58 |
| Crude fat | 2.28 | 2.68 |
| Coarse ash | 1.14 | 1.04 |
Meat depends primarily on moisture, thick protein and crude fat content, and the succulence of meat is directly related with the intramuscular fat of meat and moisture.It is generally acknowledged, in food, dry matter content is higher, and its total nutrient composition content is higher.
As shown in Table 4, the dry matter content in interpolation group is higher than the content in control group, and this illustrates in dry matter daily ration that the haulm of liquorice adding 20.41% makes the total nutrient composition content of meat higher.
4, haulm of liquorice is on the impact of meat flavor index
Table 5 haulm of liquorice is on the impact (mg/kg, fresh weight basis, n=3) of meat flavor index
| Control group | Interpolation group | |
| Inosinicacid | 660.63 | 797.17 |
| Thiamine | 1.37 | 1.02 |
| Cholesterol | 540.20 | 371.71 |
In meat and its products, two maximum class materials are contributed to delicate flavour: a class is amino acid, especially glutamic acid; Another kind of is nucleotide, and what wherein delicate flavour was the strongest is inosinicacid.And the inosinicacid in livestock and poultry muscle is as a kind of delicate flavour material, becomes and weighed an excellent important indicator of meat.In meat, thiamine degraded is one of very important approach of Meat Flavor material formation, and be a kind of important flavor precursors, existing data shows, when sulfur-bearing polypeptide and thiamine etc. being heated together, then produces the fragrance being similar to poultry.
As shown in Table 5, in interpolation group, imp content is greater than the content in control group, illustrates in dry matter daily ration that adding 20.41% haulm of liquorice has increase trend to the content of inosinicacid in meat; Thiamine content in interpolation group is lower than control group; The cholesterol content ratio control group of interpolation group is low by 45.33%.
5, haulm of liquorice is on the impact of meat content of fatty acid
Table 6 haulm of liquorice is on the impact (%, fresh weight basis, n=3) of meat content of fatty acid
| Control group | Interpolation group | |
| Myristic acid C14: 0 | 2.16 | 2.42 |
| Myristoleic acid C14: 1 | 0.22 | 0.23 |
| Cis-10-pentadecylenic acid C15: 1 | 0.09 | 0.11 |
| Palmitic acid C16: 0 | 25.42 | 26.42 |
| Palm monoenoic acid C16: 1 | 0.45 | 0.51 |
| Heptadecanoic acide C17: 0 | 0.51 | 0.55 |
| 17 carbon monoenoic acids C17: 1 | 0.13 | 0.14 |
| Stearic acid C18: 0 | 18.38 | 16.44 |
| Oleic acid C18: 1 | 40.64 | 41.66 |
| Linoleic acid C18: 2 | 5.78 | 5.15 |
| Linolenic acid C18: 3 | 0.74 | 0.81 |
| Arachidic acid C20: 0 | 0.60 | 0.68 |
| Peanut monoenoic acid C20: 1 | 0.11 | 0.09 |
| Peanut dienoic acid C20: 2 | 0.15 | 0.12 |
| Heneicosanoic acid C21: 0 | 0.05 | 0.06 |
| Cis-heneicosene acid C21: 1 of 12- | 1.38 | 1.16 |
| Behenic acid C22: 0 | 0.123 | 0.105 |
| Lignoceric acid C24: 0 | 0.26 | 0.29 |
| Total fatty acids | 97.08 | 96.87 |
| Saturated fatty acid | 47.43 | 46.93 |
| Unsaturated fatty acid | 49.66 | 49.94 |
| Total unsaturated fatty acid/total saturated fatty acid | 1.05 | 1.07 |
Fat not only can increase the tenderness of meat, and relevant with local flavor with the succulence of meat.On fatty acid composition, unsaturated fatty acid can improve the local flavor of meat preferably, and unsaturated fatty acid is higher than saturated fatty acid content, and the taste of meat is better, and think that oleic acid is fatty acid main in meat, the increase of oleic acid content can well improve the local flavor of meat.
As shown in Table 6, the oleic acid content of haulm of liquorice interpolation group is higher than control group, the content of total saturated fatty acid interpolation group is lower than control group, and the content of unsaturated fatty acid interpolation group is all higher than control group, simultaneously, total unsaturated fatty acid and total saturated fatty acid ratio interpolation group, higher than control group, illustrate in dry matter daily ration and add 20.41% haulm of liquorice, contribute to the quality improving meat.
6, haulm of liquorice is on the impact of meat amino acid content
Table 7 haulm of liquorice is on the impact (g/100g, fresh weight basis, n=3) of meat amino acid content
As shown in Table 7, in the mutton of interpolation group, the content of aspartic acid and glutamic acid is all high than the content in control group, the content of 8 seed amino acids in interpolation group of needed by human body is also high than the content in control group, and the amino acid whole content of interpolation group is simultaneously also high than the content in control group.Illustrate in dry matter daily ration that the haulm of liquorice adding 20.41% contributes to improving meat.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. utilize haulm of liquorice to improve a method for quality of mutton, it is characterized in that, comprise the following steps:
(1) first based on dry matter by 39% ~ 40% alfalfa, 19% ~ 21% withered and yellow phase haulm of liquorice grass meal, 29% ~ 30% corn, 4.0% ~ 3.9% cotton benevolence dregs of rice, 3.8% ~ 3.9% certain herbaceous plants with big flowers seed dregs of rice, 1.0% ~ 1.1% salt, 1.0% ~ 1.1% additive through be manually uniformly mixed or TMR mechanical agitation mixing or make total mixed ration particle;
(2) daily ration every day of mixing in step (1) to be fed mutton sheep at interval sooner or later for 10 ~ 11 hours at twice, feed period is no less than 50 days, wherein, in the daily ration that every mutton sheep searches for food, the dry matter content of haulm of liquorice grass meal should reach 345 ~ 377 grams/day, period mutton sheep free choice feeding, freely drink water.
2. the method utilizing haulm of liquorice to improve quality of mutton according to claim 1, is characterized in that, in step (1), described additive is mineral matter, vitamin compound additive.
3. the method utilizing haulm of liquorice to improve quality of mutton according to claim 1, is characterized in that, in step (2), every day, early 9:00 and late 19:30 fed daily ration at twice, kept surplus doses to account for 15% of scale of feeding; Described feed period is 60 days.
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