CN104543512A - Traditional Chinese medicine feed additive improving quality of fresh water aquiculture animal and preparation method for traditional Chinese medicine feed additive - Google Patents

Abstract

The invention discloses a traditional Chinese medicine feed additive for improving the quality of freshwater aquaculture animals and a preparation method thereof, belonging to the field of aquaculture feed additives. The traditional Chinese medicine feed additive comprises the following components: astragalus, turmeric, hawthorn, orange peel, schisandra and licorice. The invention further discloses a method for preparing the traditional Chinese medicine feed additive, comprising: weighing each component according to the weight ratio, pulverizing each component, sieving, and mixing to obtain the product. The traditional Chinese medicine feed additive of the present invention can reduce the pH drop rate after the slaughter of cultured fish, improve the hydraulic power of the muscle system, significantly increase the flavor substances such as muscle free amino acids, inosinic acid and intramuscular fat content, and effectively improve the commodity value of cultured fish. has important application prospects.

Description

Traditional Chinese medicine feed additive for improving quality of freshwater aquaculture animals and preparation method thereof

technical field

The invention relates to a traditional Chinese medicine feed additive, in particular to a traditional Chinese medicine feed additive for improving the flavor of freshwater aquaculture animals. The invention also relates to a preparation method and application of the traditional Chinese medicine feed additive, belonging to the field of freshwater aquaculture animal traditional Chinese medicine feed additives.

Background technique

Freshwater fish is a traditional aquaculture species in China, with a long history of breeding and a wide variety, and is an important aquatic economic species. Freshwater fish is an important source of high-quality protein because of its extremely rich nutritional value. It contains 8 essential amino acids, unsaturated fatty acids, vitamin A, vitamin D, and various minerals that are necessary for the human body. It has become a popular consumer product. With the development of the economy and the substantial improvement of living and consumption levels, people's demand for freshwater fish products is also constantly increasing.

Modern high-density and intensive aquaculture methods lead to unbalanced feed nutrition, deterioration of the aquaculture water environment, and increased dosage of drugs for disease prevention and other factors, which cause the body of farmed fish to undergo various stress responses and weaken the antioxidant capacity of muscle cells, so that The natural flavor of the fish is completely destroyed, the meat is soft and the flavor becomes poor.

A large number of studies have shown that natural Chinese herbal medicine plants contain polysaccharides, flavonoids, glycosides and other active substances, which can improve animal anti-stress ability, immunity, antioxidant power, etc., increase physical fitness, and improve meat quality.

Therefore, there is an urgent need to develop a traditional Chinese medicine feed additive suitable for freshwater aquaculture animals, so as to improve the muscle quality of farmed fish, improve the flavor and mouthfeel of meat, and enhance the commodity value of farmed fish.

Contents of the invention

The technical problem to be solved by the present invention is to provide a traditional Chinese medicine feed additive that improves the flavor of freshwater aquaculture animals, improves the muscle quality of cultured fish, and improves the flavor and mouthfeel of meat.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

The invention discloses a traditional Chinese medicine feed additive for improving the flavor of freshwater aquaculture animals, which comprises the following components: hawthorn, orange peel, schisandra chinensis and licorice; the parts by weight of each component are: 25-35 parts of hawthorn, 15-20 parts of orange peel 15-25 parts of Schisandra chinensis and 25-35 parts of licorice.

Preferably, the parts by weight of each component are: 32 parts of hawthorn, 20 parts of orange peel, 20 parts of Schisandra chinensis and 28 parts of licorice.

Hawthorn: It is the fruit of the Rosaceae plant hawthorn or wild hawthorn. Sweet and sour taste, slightly warm. Go into spleen, stomach, liver channel. Functions and indications: dispelling stagnant food, dispelling blood stasis, dispelling tapeworms.

Tangerine peel: a synonym for tangerine peel, which is the peel of various tangerines such as Rutaceae Fuju or Zhuju. Sexual taste is hard, warm. Go into spleen, lung meridian. Functions and indications: regulating qi, regulating the middle, drying dampness, resolving phlegm.

Schisandra: the fruit of the Magnolia plant Schisandra. Nature and flavor are sour, warm. Enter lung, kidney channel. Function cures mainly: astringing lung, nourishing kidney, promoting body fluid, absorbing sweat, astringent essence.

Licorice: the root and rhizome of the leguminous plant licorice. Nature and flavor are sweet, flat. Go into spleen, stomach, lung meridian. Functions and indications: harmonize the priorities, moisten the lungs, detoxify, harmonize various medicines.

The invention also discloses a traditional Chinese medicine feed additive for improving the flavor of freshwater aquaculture animals, which comprises the following components: astragalus, turmeric, hawthorn, orange peel, schisandra and licorice; the weight part of each component is preferably: astragalus 30 -40 parts, 22-30 parts of turmeric, 25-35 parts of hawthorn, 15-20 parts of orange peel, 15-25 parts of Schisandra chinensis and 25-35 parts of licorice; more preferably, the parts by weight of each component are: Astragalus 35 parts 25 parts of turmeric, 32 parts of hawthorn, 20 parts of orange peel, 20 parts of schisandra and 28 parts of licorice.

Astragalus: synonymous as Astragalus, it is the dried root of the leguminous plant Astragalus or Astragalus in Inner Mongolia. Nature and flavor are sweet, tepor. Enter lung, spleen channel. Functions and indications: promoting diuresis to reduce swelling, invigorating middle-Jiao and Qi.

Turmeric: the rhizome of turmeric or turmeric. Sexual taste is hard, warm. Go into spleen, Liver Channel. Function cures mainly: breaking blood, promoting qi circulation, promoting menstrual flow, relieving pain.

The traditional Chinese medicine feed additive of the invention has the effects of reducing the pH drop rate after slaughter of cultured fish, improving muscle quality such as muscle water strength, and increasing muscle free amino acid, inosinic acid and intramuscular fat content and other flavor substances.

The traditional Chinese medicine feed additive of the present invention is suitable for freshwater aquaculture animals, and the freshwater aquaculture animals are freshwater fish; preferably grass carp or crucian carp.

Add the Chinese medicine feed additive of the present invention to the feed, feed grass carp and crucian carp respectively, measure muscle pH, muscle drip loss, muscle free amino acid content, inosinic acid content and intramuscular fat, and detect the muscle quality and flavor substances of grass carp and crucian carp. Impact. The result shows that the grass carp or crucian carp muscle quality that adds Chinese medicine feed additive of the present invention to culture is significantly better than control group; The flavor substance in the muscle is promoted, and inosinic acid content significantly raises; Glu content increased significantly. On the basis of hawthorn, orange peel, schisandra and licorice, the effect of improving the muscle quality and flavor substances of crucian carp is better by adding astragalus and turmeric feed additives.

Two kinds of freshwater fish experimental groups of the present invention are all significantly lower than control group in the variation of muscle pH in 24h and muscle drip loss in experiment period; Experiment 2 group muscle drip losses are significantly lower than experiment 1 group (p<0.05); After 60 days, the muscle drip loss of grass carp experimental group 2 was significantly lower than that of the control group and experimental group 1 (p<0.001). It reflects that the traditional Chinese medicine feed additive of the present invention can improve the muscle quality of freshwater fish, and the expected effect has been achieved. On the basis of hawthorn, orange peel, schisandra and licorice, the effect of improving the muscle quality and flavor substances of crucian carp is better by adding astragalus and turmeric feed additives.

pH is an intuitive expression of muscle acidity, which reflects the speed of glycogenolysis in the body of animals after slaughter. A decrease in muscle pH will cause damage to muscle cell membranes, increase drip loss, and adversely affect muscle quality. The loss of muscle water can cause the loss of soluble flavor substances, so the level of drip loss directly affects the eating quality of meat such as taste, aroma, juiciness, nutrient loss, and tenderness.

The turmeric selected in the present invention can protect the liver and gallbladder, protect the liver by enhancing the body's antioxidant capacity, and regulate the metabolism and absorption of nutrients by the cultured animals, thereby improving the quality of the meat. At the same time, the antioxidants in astragalus and hawthorn can protect biomembrane lipids from oxidation, reduce drip loss, and inhibit meat from rancidity.

After the animal is slaughtered, in the process of muscle stiffness reaching the limit pH, part of adenosine triphosphate (ATP) is decomposed into adenosine diphosphate (ADP) under the action of ATPase. ADP is decomposed into adenosine (AMP) under the action of creatine kinase, and AMP is deaminated to form inosinic acid (IMP) under the action of deaminase, and IMP can form inosine under the action of phosphatase, and further It is decomposed into hypoxanthine and ribose under the action of nucleoside hydrolase. The accumulation of hypoxanthine inosinic acid and other breakdown products in meat can make the meat more delicious. As a metabolite of ATP, it naturally exists in muscle. It is an important indicator to measure the umami taste of meat. Fish with high inosinic acid content has more tender meat.

In the present invention, except that the content of inosinic acid in the crucian carp cultured in the experimental group 1 for 30 days was higher than that of the control group, the other experimental groups were all significantly higher than the control group. After 30 days of cultivation, the inosinic acid content of grass carp experimental group 2 was significantly higher than that of the control group and experimental group 1 (p<0.001); after 60 days of cultivation, the content of inosinic acid in experimental group 2 was significantly higher than that of the control group (p<0.001) and Significantly higher than the experimental group 1 (p<0.05). After breeding for 30 and 60 days, the content of inosinic acid in the muscle of crucian carp experiment group 2 was significantly higher than that of the control group (p<0.05). The schisandra selected in the present invention is used as a tonic Chinese herbal medicine, and contains lignan compounds, which have strong effects of promoting growth, improving immunity, and anti-oxidation. Studies have shown that the addition of Schisandra extract increases the content of inosinic acid in muscle to a certain extent, thereby increasing the umami taste of meat.

One of the important indicators affecting the flavor of meat is the content of intramuscular fat. Intramuscular fat is evenly distributed in muscle tissue and tightly combined with muscle membrane protein. Intramuscular fat is rich in phospholipids, which are important precursors that affect the volatile flavor of meat products. Therefore, a moderate amount of intramuscular fat has a good effect on mouthfeel comfort, juiciness, and taste.

When the intramuscular fat content reaches 3.5%-4.5% (the percentage of wet weight of the muscle), the muscle side has a good taste, and within this range, its flavor will continue to improve with the increase of muscle fat. In the experiment of the present invention, except that the intramuscular fat of the grass carp in the experimental group 1 was higher than that of the control after 60 days of culture, the intramuscular fat content of the other experimental groups was significantly higher than that of the control. At different culture stages, the intramuscular fat content of grass carp experimental group 2 was significantly higher than that of the control group (p<0.05). After breeding for 60 days, the intramuscular fat content of crucian carp experimental group 2 was significantly higher than that of the control group and experimental group 1 (p<0.001). The intramuscular fat content of the two freshwater fish increased with the passage of culture time, which led to continuous improvement of their flavor quality. The experimental group was higher than the control group, and the intramuscular fat content of the experimental group 2 was closer to this range. The content of crucian carp is higher than that of grass carp, which may be related to the difference in body fat metabolism due to the difference in food habits of the two.

Free amino acids have an important relationship with flavor. The deliciousness of meat depends to a certain extent on the composition and content of its umami amino acids (Ala, Glu, Gly, Asp). Among the umami amino acids, Glu and Asp are characteristic amino acids with umami taste, among which Glu has the strongest umami taste, Gly contributes to the sweet taste of fish, and Gly and Ala are characteristic amino acids with sweet taste. The sources of free amino acids in muscle include feed sources, amino acids produced by protein turnover in fish (aging cells, protein breakdown), and amino acids converted and synthesized from sugars and fats.

The content of various flavor free amino acids in the experimental group of the present invention is higher than that of the control group. Among them, the Glu content of the grass carp experimental group 1 was significantly higher than that of the control group after 30 days of cultivation, and the contents of various flavor free amino acids in the experimental group 2 of the 60-day cultivation were significantly higher than that of the control group, and the umami amino acid aspartic acid (Asp) was extremely significantly higher than that of the control group. In the control group and the experimental group 1 (p<0.001). After 60 days of crucian carp culture, the Glu content of the experimental group 1 was significantly higher than that of the control group; the taste amino acid (Ala) content of the experimental group 2 was significantly higher than that of the control group and the experimental group 1 (p<0.001). The tonic Chinese herbal medicine in the invention can regulate the metabolism of the body, enhance the digestion and absorption function of the body, and thus effectively regulate the amino acid components. After adding the traditional Chinese medicine feed additive of the present invention, the Glu content in the body of the cultured animal is significantly affected.

The invention also discloses a method for preparing the traditional Chinese medicine feed additive, which comprises the following steps: weighing each raw material according to the weight ratio, pulverizing each raw material, sieving, and mixing to obtain the finished product.

The traditional Chinese medicine feed additive of the invention can be applied to the preparation of a Chinese herbal medicine feed additive for improving the flavor of freshwater aquaculture animals.

The traditional Chinese medicine feed additive of the present invention has a good food-attracting effect, can reduce the pH drop rate after the slaughter of cultured fish, improve the hydraulic power of the muscle system, and can significantly increase the flavor substances such as the free amino acid, inosinic acid and intramuscular fat content of the muscle; it can be prepared into a Chinese herbal medicine Feed additives fed to freshwater fish can improve the flavor of freshwater aquaculture animals.

Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

(1) The traditional Chinese medicine feed additive of the present invention contains hawthorn and orange peel, and has a good food-attracting effect.

(2) The traditional Chinese medicine feed additive of the present invention can significantly reduce the pH drop rate after the slaughter of cultured fish, improve the muscle quality such as muscle water power and tenderness, and can increase the flavor substances such as muscle free amino acid, inosinic acid and intramuscular fat content.

(3) The traditional Chinese medicine feed additive of the present invention can be directly added in commercial feed, and it is convenient to add and use.

(4) The source of raw materials used in the present invention is stable, the price is low, the production process is simple, and the industrial production is easy.

Detailed ways

The present invention will be further described below in conjunction with specific embodiments, and the advantages and characteristics of the present invention will become clearer along with the description. However, it should be understood that the described embodiments are only exemplary and do not constitute any limitation to the scope of the present invention. Those skilled in the art should understand that the details and forms of the technical solution of the present invention can be modified or replaced without departing from the spirit and scope of the present invention, but these modifications or replacements all fall within the protection scope of the present invention.

The preparation of embodiment 1 Chinese medicine feed additive

Each raw material drug (unit: kg) was weighed according to the following parts by weight: 25 hawthorns, 15 orange peels, 15 schisandra chinensis and 25 licorice. Crush each raw material, pass through a 100-mesh sieve, and mix well to obtain the product.

Embodiment 2 The preparation of Chinese medicine feed additive

The raw materials were weighed according to the following parts by weight (unit: kg): hawthorn 35, orange peel 20, schisandra chinensis 25 and licorice 35. Crush each raw material, pass through a 100-mesh sieve, and mix well to obtain the product.

Embodiment 3 The preparation of Chinese medicine feed additive

The raw materials were weighed according to the following parts by weight (unit: kg): hawthorn 32, orange peel 20, Schisandra chinensis 20 and licorice 28.

Crush each raw material, pass through a 100-mesh sieve, and mix well to obtain the product.

Embodiment 4 The preparation of Chinese medicine feed additive

Weigh each crude drug (unit: kg) according to the following parts by weight: astragalus 30, turmeric 22, hawthorn 25, orange peel 15, schisandra 15 and licorice 25;

Crush each raw material, pass through a 100-mesh sieve, and mix well to obtain the product.

Embodiment 5 The preparation of Chinese medicine feed additive

Weigh each crude drug (unit: kg) according to the following parts by weight: astragalus 40, turmeric 30, hawthorn 35, orange peel 20, schisandra 25 and licorice 35;

Crush each raw material, pass through a 100-mesh sieve, and mix well to obtain the product.

Embodiment 6 The preparation of Chinese medicine feed additive

Weigh each crude drug (unit: kg) according to the following parts by weight: Astragalus 35, Curcuma 25, Hawthorn 32, Orange Peel 20, Schisandra 20 and Licorice 28;

Crush each raw material, pass through a 100-mesh sieve, and mix well to obtain the product.

Experimental Example 1 Experiment of feeding grass carp and crucian carp with traditional Chinese medicine feed additive of the present invention

1. Materials and methods

1.1 Experimental animals and grouping

The experiment was carried out in the aquaculture pond of Dasha Farm in Honghu City, and two different freshwater aquaculture fishes, grass carp and crucian carp, were selected. Among them, grass carp uses 80-90g fingerlings and crucian carp uses 30-40g fry, and they are cultured in different ponds. Each experimental fish was divided into three groups: namely, experimental group 1, experimental group 2 and the control group, with 4 replicates in each group, of which 100 fish were replicated for grass carp, 120 fish were replicated for crucian carp, and 120 fish were replicated for each replicated experiment. Fish were reared in 2×3×2 cages.

1.2 Breeding management

The traditional Chinese medicine feed additives prepared in Example 3 and Example 6 were added to the commercial feed at a ratio of 0.2% (mass percentage content) and mixed evenly to make a bait.

Feed grass carp and crucian carp with prepared medicinal baits. Among them, the experimental group 1 was fed with the bait prepared by the traditional Chinese medicine feed additive prepared in Example 3; the experimental group 2 was fed with the medicinal bait prepared by the traditional Chinese medicine feed additive prepared in Example 6; the control group was fed with the same specification without adding the traditional Chinese medicine feed additive The commercial feed is used for feeding and management according to scientific feeding methods.

The breeding experiment is divided into two periods, that is, 30 days and 60 days. The feeding management is strictly in accordance with the "four determinations" principle, and the daily feeding amount is 3% of the fish body weight. During the breeding process, the water quality is regularly measured to improve the breeding environment and ensure that physical and chemical indicators such as DO, pH, NH ₄ ⁺ , NO ₂ ^- meet the breeding requirements.

1.3 Sample collection

Sampling was carried out after the end of the two breeding cycles, that is, random sampling was performed after 30 days of cultivation and 60 days of cultivation. Collect 10 fish from each net cage in the grass carp breeding pond, mark them after weighing, and take 5 fish from each net cage to the laboratory for index testing; collect 15 fish from each net cage in the crucian carp breeding pond, weigh them and do Well marked, 8 fish in each cage were brought back to the laboratory for index testing.

1.4 Determination of muscle pH

After the samples arrive at the laboratory, take the fish meat from the rear edge of the gill cover to the anus, cut the meat samples into small pieces, put them in a clean meat grinder, grind them into minced meat, put them into a beaker, and use a pH meter to measure the pH of the muscles. They were measured 1h and 24h after the fish stopped breathing, respectively.

1.5 Determination of muscle drip loss

2 hours after the fish was slaughtered, take a back muscle block with a size of 3cm×2cm×2cm above the lateral line of the fish body, accurately weigh the meat sample W ₁ with an electronic balance, hang the meat sample with a thin cotton thread, cover it with a plastic bag, and wrap the bag Tighten the mouth tightly, leave enough space in the bag to receive the water drops exuded from the meat sample, then hang it at 4°C for 24 hours, take it out, absorb the water on the surface of the meat sample with filter paper, and weigh W ₂ again. Drip loss = (W ₁ -W ₂ )/W ₁ x 100%.

1.6 Determination of muscle free amino acid content

The taken meat samples were cut into small pieces, treated with 6% sulfosalicylic acid at 4°C for 1 hour, and then homogenized. After the homogenate was centrifuged and filtered, it was determined by high performance liquid phase analysis.

1.7 Determination of inosinic acid content

The meat sample was cut into small pieces, treated with 5% perchloric acid at 4°C for 1 hour, and then homogenized. The homogenate was centrifuged to take the supernatant, adjusted to pH=6.5, and determined by high performance liquid phase analysis.

1.8 Determination of intramuscular fat content

The determination was carried out according to the method of "Technical Specification for Determination of Pork Quality NY/T821-2004".

1.9 Data processing

The analysis of variance of the data was carried out with the independent sample T test in SPSS17.0 statistical software.

2. Experimental results

2.1 Effects of traditional Chinese medicine feed additives on grass carp muscle quality and flavor substances

2.1.1 Effect of traditional Chinese medicine feed additives on grass carp muscle quality

The experimental results are shown in Table 1.

Table 1 Effects of traditional Chinese medicine feed additives on the muscle quality of grass carp at different breeding stages

Note: Data in the same column marked with different lowercase letters means significant difference (p<0.05, Means±SD)

Data in the same column marked with different uppercase letters indicate extremely significant differences (p<0.001, Means±SD).

It can be seen from Table 1 that the pH of the control group dropped by 17.16% after the muscles of the control group were cultured for 30 days for 24 hours, the pH of the experimental group 1 decreased by 16.24%, and the pH of the experimental group 2 decreased by 16.12%; after the muscles of the control group were cultured for 60 days and placed for 24 hours, the pH decreased by 17.35% , the pH of experiment 1 group decreased by 16.19%, and the pH of experiment 2 group decreased by 15.61%. The decrease rate of muscle pH in each experimental group at different breeding stages was lower than that of the control group, and the muscle pH after 24 hours of storage was significantly higher than that of the control group (p<0.05); Experiment 1 group.

After 30 days of breeding, the muscle drip loss of each experimental group was significantly lower than that of the control group (p<0.05); after 60 days of breeding, the muscle drip loss of experimental group 1 was significantly lower than that of the control group (p<0.05). The muscle drip loss of the two groups was significantly lower than that of the control group and the experimental group 1 (p<0.001).

The results show that the muscle quality of the grass carp cultured with the traditional Chinese medicine feed additive of the present invention is significantly better than that of the control group; especially the traditional Chinese medicine feed additive prepared in Example 6 has a better effect.

2.1.2 Effects of traditional Chinese medicine feed additives on flavor substances of grass carp

The experimental results are shown in Tables 2, 3 and 4.

Table 2 Effects of traditional Chinese medicine feed additives on the flavor substances of grass carp at each breeding stage

Note: Data in the same column marked with different lowercase letters means significant difference (p<0.05, Means±SD)

Data in the same column marked with different uppercase letters indicate extremely significant differences (p<0.001, Means±SD).

As can be seen from Table 2, after cultivating for 30 days, the content of inosinic acid and intramuscular fat in the experimental group 1 was significantly higher than that of the control group (p<0.05); <0.001), the intramuscular fat content was significantly higher than that of the control group (p<0.05).

After breeding for 60 days, the content of inosinic acid in the muscles of the experimental group 1 was significantly higher than that of the control group (p<0.05); the content of inosinic acid in the experimental group 2 was significantly higher than that of the control group (p<0.001) and significantly higher than that of the experimental group 1 (p<0.05), the intramuscular fat content was significantly higher than that of the control group (p<0.05).

Experiments have proved that by using the traditional Chinese medicine feed additive of the invention to breed grass carp, the flavor substances in the muscles are improved, and the content of inosinic acid is significantly increased.

Table 3 Effects of traditional Chinese medicine feed additives on muscle free amino acids after 30 days of grass carp culture (mg/g)

Note: Data in the same column marked with different lowercase letters means significant difference (p<0.05, Means±SD)

Data in the same column marked with different uppercase letters indicate extremely significant differences (p<0.001, Means±SD).

It can be seen from Table 3 that after 30 days of grass carp culture in the experimental group 1, the content of free amino acids affecting the flavor in the muscle was higher than that of the control group, and glutamic acid (Glu), which has a strong umami taste, was significantly higher than that of the control group (p<0.05). After 30 days of grass carp culture in the experimental group 2, the free amino acids affecting the flavor in the muscle were higher than those in the control group and the experimental group 1, among which glutamic acid (Glu) with a strong umami taste and alanine (Ala) with a taste effect were both Significantly higher than that of the control group (p<0.05), and the sweet glycine (Gly) was extremely significantly higher than that of the control group and the experimental group 1 (p<0.001). The results show that the use of the traditional Chinese medicine feed additive of the present invention to breed grass carp can increase the content of flavor free amino acids in the muscle, especially when the traditional Chinese medicine feed additive prepared in Example 6 is used, the content of Ala, Glu and Gly in the muscle is significantly increased.

Table 4 Effects of traditional Chinese medicine feed additives on muscle free amino acids after grass carp cultured for 60 days (mg/g)

Note: Data in the same column marked with different lowercase letters means significant difference (p<0.05, Means±SD)

Data in the same column marked with different uppercase letters indicate extremely significant differences (p<0.001, Means±SD).

It can be seen from Table 4 that after 60 days of grass carp culture in Experiment 1, the content of free amino acids affecting flavor in muscle was higher than that in the control group, among which alanine (Ala) with taste and glutamic acid (Glu) with strong umami taste were significantly higher than those in control group. Higher than the control group (p<0.05). After 60 days of grass carp culture in the experimental group 2, the content of free amino acids affecting the flavor in the muscle was significantly higher than that of the control group (p<0.05), and the content of free amino acids in each flavor was higher than that of the experimental group 1, among which the umami-tasting amino acid aspartic acid (Asp ) was extremely significantly higher than that of the control group and the experimental group 1 (p<0.001).

The results show that the content of flavor free amino acids in muscles is significantly improved by using the traditional Chinese medicine feed additive prepared in Example 6 of the present invention to breed grass carp.

2.2 Effects of traditional Chinese medicine feed additives on crucian carp muscle quality and flavor substances

2.2.1 Effects of traditional Chinese medicine feed additives on crucian carp muscle quality

The experimental results are shown in Table 5.

Table 5 Effects of traditional Chinese medicine feed additives on the muscle quality of crucian carp at different breeding stages

Note: Data in the same column marked with different lowercase letters means significant difference (p<0.05, Means±SD);

Data in the same column marked with different uppercase letters indicate extremely significant differences (p<0.001, Means±SD).

It can be seen from Table 5 that after 30 days of culture, the pH of the muscles in the control group was placed for 24 hours, and the pH decreased by 18.09%. After the muscles of the experimental group 1 were placed for 24 hours, the pH decreased by 17.33%. , after 24 hours of muscle placement in the control group, the pH dropped by 18.54%, after 24 hours of muscle placement in the experimental group 1, the pH dropped by 18.38%, and after 24 hours of muscle placement in the experimental group 2, the pH dropped by 17.67%. The decrease rate of muscle pH in the experimental groups at different breeding stages was lower than that of the control group, and the muscle pH of the experimental group 1 was significantly higher than that of the control group after being placed for 24 hours (p<0.05); the muscle pH of the experimental group 2 at each breeding stage was higher after being placed for 24 hours In the control group and the experimental group 1, and after 60 days of culture, the muscle pH of the experimental group 2 after 24 hours was significantly higher than that of the control group (p<0.001), significantly higher than that of the experimental group 1 (p<0.05).

At each breeding stage, the drip loss of the experimental group 1 was lower than that of the control group, while the drip loss of the experimental group 2 was significantly lower than that of the control group and the experimental group 1 (p<0.05).

The results show that the muscle quality of crucian carp cultured by using the traditional Chinese medicine feed additive of the present invention is significantly better than that of the control group. Use the traditional Chinese medicine feed additive that embodiment 6 prepares, and effect is better.

2.2.2 Effects of traditional Chinese medicine feed additives on flavor substances of crucian carp

The experimental results are shown in Tables 6, 7 and 8.

Table 6 Effects of traditional Chinese medicine feed additives on the flavor substances of crucian carp at each breeding stage

Note: Data in the same column marked with different lowercase letters means significant difference (p<0.05, Means±SD)

Data in the same column marked with different uppercase letters indicate extremely significant differences (p<0.001, Means±SD).

As can be seen from Table 6, after culturing for 30 days, the contents of inosinic acid and intramuscular fat in the muscle of the experimental group 1 were higher than those of the control group, and the intramuscular fat content was significantly higher than that of the control group (p<0.05); The contents of inosinic acid and intramuscular fat were higher than that of the experimental group 1, significantly higher than that of the control group (p<0.05).

Breeding for 60 days, the content of inosinic acid and intramuscular fat in the muscle of the experimental group 1 was significantly higher than that of the control group (p<0.05); the content of inosinic acid in the muscle of the experimental group 2 was significantly higher than that of the control group (p<0.05), The content of intramuscular fat was significantly higher than that of the control group and the experimental group 1 (p<0.001).

The results show that the muscle flavor substances of crucian carp cultured by using the traditional Chinese medicine feed additive of the invention are significantly better than those of the control group. Use the traditional Chinese medicine feed additive that embodiment 6 prepares, and effect is better.

Table 7 Effects of traditional Chinese medicine feed additives on muscle free amino acids after 30 days of crucian carp culture (mg/g)

Note: Data in the same column marked with different lowercase letters means significant difference (p<0.05, Means±SD)

Data in the same column marked with different uppercase letters indicate extremely significant differences (p<0.001, Means±SD).

As can be seen from Table 7, after adding the traditional Chinese medicine feed additive of the present invention to culture crucian carp for 30 days, the content of free amino acids affecting the flavor in the muscle is all higher than that of the control group, and the content of glycine (Gly) which is a sweet characteristic in the experiment group 2 is significantly higher than that of the control group (p<0.05), glutamic acid (Glu) with a strong umami taste was significantly higher than that of the control group and the experiment 1 group.

The results show that the content of flavor free amino acids in muscles is improved by using the traditional Chinese medicine feed additive of the invention to breed crucian carp. Use the traditional Chinese medicine feed additive that embodiment 6 prepares, and effect is better.

Table 8 Effects of traditional Chinese medicine feed additives on muscle free amino acids after 60 days of crucian carp culture (mg/g)

Note: Data in the same column marked with different lowercase letters means significant difference (p<0.05, Means±SD)

Data in the same column marked with different uppercase letters indicate extremely significant differences (p<0.001, Means±SD).

As can be seen from Table 8, after adding the traditional Chinese medicine feed additive of the present invention to culture crucian carp for 60 days, the content of free amino acids affecting the flavor in the muscle was all higher than that of the control group, and the glutamic acid (Glu) of strong umami taste in the experiment 1 group was significantly higher than that of the control group ( p<0.05); in experiment 2, the content of flavor amino acid (Ala) was significantly higher than that of control group and experiment 1 (p<0.001), and the content of glutamic acid (Glu) with strong umami taste was significantly higher than that of control group ( p<0.05).

The results show that the content of free amino acid in muscle is higher than that of the control group by using the traditional Chinese medicine feed additive of the invention to breed crucian carp. Use the traditional Chinese medicine feed additive that embodiment 6 prepares, and effect is better.

Claims (10)

1. A traditional Chinese medicine feed additive for freshwater aquatic animal breeding, characterized in that it consists of the following components: hawthorn, orange peel, schisandra and licorice. 2. The traditional Chinese medicine feed additive according to claim 1, wherein the parts by weight of each component are: 25-35 parts of hawthorn, 15-20 parts of orange peel, 15-25 parts of schisandra chinensis and 25-35 parts of licorice. 3. The traditional Chinese medicine feed additive according to claim 2, wherein the parts by weight of each component are: 32 parts of hawthorn, 20 parts of orange peel, 20 parts of Schisandra chinensis and 28 parts of licorice. 4. A traditional Chinese medicine feed additive for improving the flavor of freshwater aquaculture animals, characterized in that it comprises the following components: astragalus, turmeric, hawthorn, orange peel, schisandra and licorice. 5. according to the described Chinese medicine feed additive of claim 4, it is characterized in that, the parts by weight of each component are: astragalus 30-40 parts, turmeric 22-30 parts, hawthorn 25-35 parts, orange peel 15-20 parts , Schisandra 15-25 parts and licorice 25-35 parts. 6. The traditional Chinese medicine feed additive according to claim 5, wherein the parts by weight of each component are: 35 parts of astragalus, 25 parts of turmeric, 32 parts of hawthorn, 20 parts of orange peel, 20 parts of schisandra and 28 parts of licorice . 7. The traditional Chinese medicine feed additive according to any one of claims 1 to 6, wherein the freshwater aquaculture animal is freshwater fish; preferably, the freshwater fish is grass carp or crucian carp. 8. A method for preparing a traditional Chinese medicine feed additive according to any one of claims 1 to 6, characterized in that it comprises the following steps: weighing each component according to the weight ratio, pulverizing each component, sieving, Mix well and serve. 9. The use of the traditional Chinese medicine feed additive according to any one of claims 1 to 6 in improving or improving the taste, flavor or quality of freshwater aquaculture animals. 10. The use according to claim 9, characterized in that: the freshwater aquaculture animal is freshwater fish; preferably, the freshwater fish is grass carp or crucian carp.