CN105028931A - 一种香草添加剂及其应用 - Google Patents
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Abstract
本发明公开了一种香草添加剂,其组成物及重量份为牛至5-15份、迷迭香5-15份、紫苏10-22份、鼠尾草15-30份;本发明添加剂具有特殊清香且安全无毒,使用无残留,饲喂蛋鸡后经体内代谢后鸡蛋具有特殊清香味;实验结果显示:本饲料饲喂蛋鸡后鸡蛋品质有所提高:加深蛋黄颜色,提高哈氏单位;经过感官测评发现其味道与普通鸡蛋相比不仅没有蛋腥味且有淡淡的香草味,鸡蛋外壳无颜色斑块,均匀有光泽;经分析测评发现其风味氨基酸含量较高,添加剂添加量在3%时鸡蛋谷氨酸含量高达2.86%。
Description
技术领域
本发明涉及一种香草添加剂,尤其是一种可以增加鸡蛋香味,改善蛋鸡的生产性能、免疫机能及蛋品品质的香草添加剂。
背景技术
随着生活水平的提高,人们对鸡蛋的外型、风味以及营养成分的要求越来越高。开发研究更加适合大众口味又具有独特风味的鸡蛋具有很大的发展前景。人们在日粮中添加各种添加剂用以改善鸡蛋品质,改善鸡蛋风味、增加饲料的适口性。近年来从自然界寻求天然抗氧化剂的研究己引起各国科学家的高度重视,目前世界各国开发了大量天然抗氧化剂产品,受到人们的普遍欢迎。其中,芳香植物提取物抗氧化作用深受关注。饲料中所含有的脂溶性维生素、胡萝卜素及类胡萝卜素等物质在存放过程中,与空气中的氧接触,易发生严重的自发氧化酸败,被氧化的这些成分之间还会相互作用,进一步引致多种成分的自动氧化,破坏脂溶性维生素及叶黄素,产生有毒物质醛及酮等,产生蛤喇味、褪色、褐变,轻则导致饲料品质下降,适口性变差,引起动物采食量下降、腹泻、肝肿大等危害,影响动物生长发育,重则造成中毒甚至死亡事故。抗氧化剂可延缓或防止饲料中物质的这种自动氧化作用,因此在饲料中添加抗氧化剂是必不可少的。
牛至、紫苏、迷迭香、鼠尾草均具有特殊清香且安全无毒,具有一定药物效果,使用无残留,饲喂蛋鸡后经体内代谢后鸡蛋具有特殊清香味。
目前,抗生素在畜产品中的大量残留,威胁到人类的食品安全,欧盟已经开始全面禁止饲料中使用促生长类的抗生素。天然植物类抗生素应运而生,不同于化学抗生素,它不会让细菌产生抗药性,有着功能强,利于环保等优点。
天然植物牛至中含有挥发油类牛至油所占比例高达10%。牛至油含有30种以上的活性化合物,不但可以杀死真菌或阻止其生长,同时可以抑制多数细菌的生长,是一种强力的天然杀菌剂。除真菌外,牛至油强大的活性可以杀死大多数的致病菌,包括葡萄球菌、链球菌和大肠杆菌,另外可以刺激胆汁分泌,帮助消化,
紫苏是国家卫生部首批颁布的既是食品又是药品的60种中药之一,作为一种传统中草药,已经有上千年的应用历史。《中药大辞典》记载紫苏叶有解热散寒、止咳化痰、抗菌等作用。今年来科学家对紫苏近百种化学成分进行了深入研究,表明其α-亚麻酸子,具有抗血栓、降低血压、减肥、降血脂、预防癌变和抑制肿瘤转移的作用,是维持大脑神经系统功能所必需的因子。其中含有多种具有生理活性的化学成分,且紫苏的抗氧化性是草本植物中的佼佼者,其中的迷迭香酸具有很强的抗氧化性。紫苏大叶中营养成分丰富,其中蛋白质含量高达22%以上,5%的脂肪5%,4.4%的粗纤维,1.37%钙磷,包括人体必需的8种氨基酸在内的各类氨基酸齐全,紫苏还含有胡萝卜素、维生素C、维生素E等等。
迷迭香中含有的迷迭香酸是一种天然的水溶性多酚类化合物,1958年由意大利科学家Scarpati和Oriente从唇形科植物迷迭香中首次分离得到,由此定名,并确定其结构是由一分子咖啡酸和一分子3,4-二羟基苯基乳酸缩合而成的酯。它广泛存在于植物中,尤以唇型科和紫草科植物中含量最高。这一多酚类化合物具有广泛的药理作用,一直倍受关注。与其他天然抗氧化剂相比,迷迭香酸具有极强的清除体内自由基的活性,其抗氧化活性强于咖啡酸、绿原酸、叶酸等。此外,有大量的研究表明,迷迭香酸具有免疫调节、抗炎、抗菌、抗肿瘤、抗损伤、护肝等生理活性功能。
鼠尾草是唇形科鼠尾草属植物,具有广泛的生理活性,其应用可以追溯到古埃及时代,现代也是常见的药用植物和香料。其具有抗菌、抗氧化、抗胆碱酯酶等作用,可以扩张冠脉、增加冠脉流量、改善微循环、保护心脏,具有抗肿瘤和抗病毒等活性。
发明内容
本发明是为了改善现有生产技术,提供一种可以增加鸡蛋香味,改善蛋鸡的生产性能、免疫机能及蛋品品质的香草添加剂,其组成物及重量份为牛至5-15份、迷迭香5-15份、紫苏10-22份、鼠尾草15-30份。
本发明另一目的是将香草添加剂应用在作为提高鸡蛋品质的饲料添加剂中,其是在常规基础饲料中添加饲料总重量1%-3%的香草添加剂后用于饲喂蛋鸡。
本发明是通过以下技术方案来实现:
1、在蛋鸡产蛋期间,饲喂含有基本饲料及香草添加剂的饲料;
A、香草添加剂组成物及重量份为牛至5-15份、迷迭香5-15份、紫苏10-22份、鼠尾草15-30份;添加量为饲料总重量的1%-3%;
B、饲料按照如下步骤配制:
(1)将基础饲料各原料按常规方法粉碎过筛后、混合均匀;
(2)将粉碎的香草添加剂与基础饲料在室温下混合并搅拌10-15分钟,搅拌温度低于35℃;搅拌时加入水,调节饲料含水量70%-75%。
2、采用步骤1饲料饲喂蛋鸡,28天后收集蛋鸡所产鸡蛋。
本发明技术方案的优点和技术效果如下:
1、本发明添加剂具有特殊清香且安全无毒,使用无残留,饲喂蛋鸡后经体内代谢后鸡蛋具有特殊清香味;
2、本发明添加剂中的香草具有一定药物效果,减少鸡群的发病率和死亡率,提高饲料报酬率。牛至等香草具有杀菌作用,替代抗生素等化学合成药物,实现“无抗养殖”,鸡肉鸡蛋无药物残留,成为绿色安全食品;
3、本饲料饲喂蛋鸡后鸡蛋品质有所提高:加深蛋黄颜色,提高哈氏单位;经过感官测评发现其味道与普通鸡蛋相比不仅没有蛋腥味且有淡淡的香草味,鸡蛋外壳无颜色斑块,均匀有光泽;经分析测评发现其风味氨基酸含量较高,添加剂添加量在3%时鸡蛋谷氨酸含量高达2.86%。
附图说明
图1为本发明添加剂对鸡蛋风味的影响结果。
具体实施方式
下面通过实施例对本发明作进一步详细说明,但本发明保护范围并不局限于所述内容。
实施例1:本香草添加剂组成物及重量份为牛至5kg、迷迭香5kg、紫苏10kg、鼠尾草15kg,添加剂的添加量为饲料总重量的1%;
上述添加剂的使用过程如下:
1、配制基础饲料,基础饲料的组成及添加量为:
玉米粉40kg、麦麸25kg、豆粕18kg、菜粕8kg、磷酸氢钙1kg、石粉8kg、食盐0.3kg、沸石粉0.5kg、鱼粉5kg、蛋鸡预混料1kg(市售)、复合氨基酸0.02kg(赖氨酸、精氨酸、蛋氨酸)、微量元素0.2kg(微量元素包括Mn、Zn、Fe、Cu、Co),将上述原料分别粉碎过筛至10目,然后混合均匀备用;
2、将粉碎至100目的香草添加剂按饲料总重量的1%的比例加入基础饲料中,在室温25℃下搅拌15分钟;搅拌时加入水,调节饲料含水量75%制得所需饲料;
3、采用步骤2饲料饲喂蛋鸡,28天后收集蛋鸡所产鸡蛋。
实施例2:本香草添加剂组成物及重量份为牛至10kg、迷迭香10kg、紫苏15kg、鼠尾草25kg,添加剂的添加量为饲料总重量的2%;
上述添加剂的使用过程如下:
1、配制基础饲料,基础饲料的组成及添加量为:
玉米粉40kg、麦麸25kg、豆粕18kg、菜粕8kg、磷酸氢钙1kg、石粉8kg、食盐0.3kg、沸石粉0.5kg、鱼粉5kg、蛋鸡预混料1kg(市售)、复合氨基酸0.02kg(赖氨酸、精氨酸、蛋氨酸)、微量元素0.2kg(包括Mn、Zn、Fe、Cu、Co),将上述原料分别粉碎过筛至10目后混合均匀备用;
2、将粉碎至100目的香草添加剂按添加饲料总重量的2%的比例加入基础饲料中,在室温25℃下搅拌10分钟;搅拌时加入水,调节饲料含水量70%制得所需饲料;
3、采用步骤2饲料饲喂蛋鸡,28天后收集蛋鸡所产鸡蛋。
实施例3:本香草添加剂组成物及重量份为牛至15kg、迷迭香15kg、紫苏20kg、鼠尾草30kg,添加剂的添加量为饲料总重量的3%;
上述添加剂的使用过程如下:
1、配制基础饲料,基础饲料的组成及添加量为:
玉米粉40kg、麦麸25kg、豆粕18kg、菜粕8kg、磷酸氢钙1kg、石粉8kg、食盐0.3kg、沸石粉0.5kg、鱼粉5kg、预混料1kg(市售)、复合氨基酸0.02kg(赖氨酸、精氨酸、蛋氨酸)、微量元素0.2kg(包括Mn、Zn、Fe、Cu、Co),将上述原料分别粉碎过筛至10目后混合均匀备用;
2、将粉碎至100目的香草添加剂按添加饲料总重量的2%的比例加入基础饲料中,在室温25℃下搅拌10分钟;搅拌时加入水,调节饲料含水量73%制得所需饲料;
3、采用步骤2饲料饲喂蛋鸡,28天后收集蛋鸡所产鸡蛋。
上述实施例中添加剂配制的饲料采用如下方式进行喂食,选取190日龄健康、体重和产蛋率相近的绿壳蛋鸡240羽,采用单因子完全随机设计,分为4组,每组3个重复,每重复20只,试验周期28周;实施例1-3分别对应A组、B组、C组,D组为空白对照组,4个试验组分别按照对应的实施例中的方法进行处理。试验鸡分层笼养,自由采食、饮水。自动控温,适时通风。基础日粮符合美国国家研究委员会标准(NRC,1994),疫苗接种按标准程序进行;
(1)试验28天后每组每个重复选取3只鸡蛋,使用电子天平、游标卡尺、罗氏比色扇对蛋品质进行测定,结果见表1。从表中可以看出A、B、C三组的哈氏单位、蛋黄颜色、较空白组均有改善,C组改善程度最大,哈氏单位值上升3个单位,蛋黄颜色上升0.78个色度。
表1添加剂对鸡蛋品质的影响结果
;
(2)上述饲料对鸡蛋风味的影响(感官测评)
试验28天后每组选取6只鸡蛋,请5位农业方向专家对选取的鸡蛋进行感官测评;取3枚直接打在培养皿里,观察颜色,闻味道;另3枚鸡蛋用蒸馏水90℃煮20分钟;
测评评分指标:1.鸡蛋破壳后可以闻到清香味,味道最浓5分,味道最淡0分;2.鸡蛋蛋黄颜色,颜色最深5分,颜色最淡0分;3.对鸡蛋外形和颜色进行评分,颜色均匀,蛋形美观鸡蛋5分,颜色出现斑块,鸡蛋形状特殊的鸡蛋0分;4.鸡蛋煮熟后鸡蛋香味最浓5分,最淡0分;每组测评后取平均成绩,结果见图1,从图中可以看出A、B、C三组的评分明显高于空白组,C组评分最高,鸡蛋外形美观,颜色均匀,破壳后有明显清香味,煮熟后亦有较浓的鸡蛋香味。
(3)上述饲料对鸡蛋风味物质的影响(分析测评)
部分风味氨基酸含量的多少决定了鸡蛋的风味改变,谷氨酸是鸡蛋鲜味表达的主要氨基酸,甘氨酸、丙氨酸、丝氨酸、苏氨酸表达鸡蛋甜味,蛋氨酸、苯丙氨酸表达苦味,对鸡蛋氨基酸含量进行测定,评测饲喂本发明所述饲料后效果。基于上述测评结果我们选取C组测定其风味氨基酸的含量。试验28天后,在实施例3(C组)每个重复选取3只鸡蛋,用氨基酸分析仪对其氨基酸含量进行测定;测定项目:天冬氨酸、苏氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、肤氨酸、撷氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、赖氨酸、组氨酸、精氨酸、脯氨酸,分析结果见表2。
表2鸡蛋氨基酸含量结果
由上述实验数据可知饲用本饲料后所产鸡蛋具有较好的风味有特殊的清香味,提高了蛋品质和营养。
Claims (2)
1.一种香草添加剂,其特征在于:组成物及重量份为牛至5-15份、迷迭香5-15份、紫苏10-22份、鼠尾草15-30份。
2.权利要求1所述的香草添加剂在作为提高鸡蛋品质的饲料添加剂中的应用,其特征在于:在常规基础饲料中添加饲料总重量1%-3%的香草添加剂后用于饲喂蛋鸡。
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CN109198235A (zh) * | 2018-08-14 | 2019-01-15 | 河南牧翔动物药业有限公司 | 一种用于生产风味鸡蛋的蛋鸡饲料添加剂及其制备方法 |
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TWI759118B (zh) * | 2020-02-27 | 2022-03-21 | 君達育樂事業股份有限公司 | 草本組成物及其用途 |
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