CN106135655A - Pig meat modifier and application thereof - Google Patents
Pig meat modifier and application thereof Download PDFInfo
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- CN106135655A CN106135655A CN201510161794.4A CN201510161794A CN106135655A CN 106135655 A CN106135655 A CN 106135655A CN 201510161794 A CN201510161794 A CN 201510161794A CN 106135655 A CN106135655 A CN 106135655A
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Abstract
The invention discloses a boar meat modifier, it includes following components: yeast selenium 2～10 parts；Magnesium sulfate 5～15 parts；Sodium bicarbonate 5～20 parts；Vitamin E 0.2～1.5 parts；Little peptide 5～20 parts；Threonine 2～10 parts；Glycine betaine 5～15 parts；Choline 5～10 parts；The Radix Astragali 5～10 parts；Radix Glycyrrhizae 0.5～1.5 parts；Fructus Arctii 0.5～1.5 parts；Herba Houttuyniae 0.5～1 part；Semen Ginkgo 0.5～2.5 parts；Semen Euryales 0.5～1 part；Fructus Fici 0.5～1 part；Carrier 0～60 parts；Above-mentioned each component sum is 100 parts.Experimental data proves, this pig meat modifier, can significantly improve yellowish pink and tenderness, can improve fat ratio in muscle, and can significantly improve the content of unsaturated fatty acid in muscle, alpha-linolenic acid the most therein, the content of gamma-Linolenic acid.
Description
Technical field
The present invention relates to a kind of meat modifier, be specifically related to one and can promote intramuscular fat, improve the pig of fatty ingredient
With meat modifier, belong to domestic animal cultivation field.
Background technology
Meat, fat content is higher, and with veterinary antibiotics becoming " three nutritious elements every day ", meat includes raiseeing meat, Fowl meat.
Poultry meat has pig, cattle, sheep, exempts from meat etc..Fowl meat has chicken, duck, Carnis Anseris domestica etc..Meat is containing depositing rich in protein, fat and B
Vitamin, mineral, be the important foodstuffs of the mankind.Along with the raising of people's living standard and enriching of animal products, poultry
The problem of Fowl meat matter causes the concern of people day by day.It is nutritious that people do not require nothing more than meat, and has preferable taste and sense
See character.But, for improve production performance and the hereditary and selection that carries out and Routine Management produce stress, reduce meat
Amount.Meat contains higher unsaturated fatty acid, the autocatalytic fat oxidation easily occurring free radical to cause, and accelerates meat
Product are eclipsed, increase drip loss, form smell substance, and form overheated taste in storage and the course of processing.Therefore improve
Poultry meat quality becomes the another focus into Animal nutrition research.
Carnis Sus domestica is one of animal food important on people's dining table.Because Carnis Sus domestica fiber is the most soft, connective tissue is less,
Containing more intramuscular fat in muscular tissue, therefore, after cooking processing, meat flavour is the most delicious.When choosing Carnis Sus domestica, root
The quality that may determine that meat according to the color of meat, outward appearance, abnormal smells from the patient etc. is good or bad.The Carnis Sus domestica of high-quality, fat is white and hard,
And it is fragrant.The outside of meat often have one layer slightly with dry film, meat is tight, high resilience, recess after finger pressure
Restore immediately.
From the point of view of in terms of the quality of Carnis Sus domestica, several groups of following compositions determine the difference of pork quality, namely cause Carnis Sus domestica
Different from the mouthfeel between Carnis Sus domestica.The index evaluating at present meat has: yellowish pink, intramuscular fat (marble grain), tenderness,
Extreme value pH, the dissolubility of protein, drip loss, be waterpower, dry matter content, total lipid content, cholesterol level, cook
Adjust moisture, succulence, mouthfeel tenderness, Chewiness, taste flavor etc. after loss, the cooking.Rou Jian association of China exists
Evaluate meat quality (mouthfeel, taste) aspect and mainly see the rigid data of three below: one is the yellowish pink of Carnis Sus domestica, and two is Carnis Sus domestica
Tenderness, three be Carnis Sus domestica be waterpower, wherein, topmost aspect is tenderness and be waterpower.Tenderness is the main edible of meat
One of quality, refers to meat mouthfeel the tenderest when edible, reflects the quality of meat, various protein structures in muscle determine.
The factor affecting meat tenderness is a lot, has kind, age, sex, muscle sites, process for butchering and kills post processing etc..Right
The subjective assessment of meat tenderness mainly judges according to its flexibility, fragility and pharynx property.It is that waterpower refers to that meat keeps original moisture
Ability.If muscle water retention property is poor, then before being cooked to meat after pig is butchered during this section, meat is because of dehydration
And weightless, cause economic loss.In the last few years, along with the fast development of economy and improving constantly of living standards of the people, people
For the quality pay attention to day by day of Carnis Sus domestica.The factor affecting meat quality is a lot, the wherein relation between trophic factor and Meat
Have become as the research emphasis in animal nutrition field.
It should be noted that finally affect Carnis Sus domestica mouthfeel is the selection of pig feed or additive, feed additive is as meat
Modifier has good effect, after some feedstuff or additive add and add microbe composition man-hour, can change the meat of Carnis Sus domestica
Matter, pork skin is thin, lean, clips a little fat between muscle, and appearance is seen and is similar to marble grain, and Intestinum Sus domestica is translucent shape,
These cause the different main cause of Carnis Sus domestica taste exactly.Scientific and technological progress, the national economic development and the people along with pig industry
Living standard improves constantly, and people are more and more higher to the requirement of animal product quality, due to the speed of growth, the food conversion of pig
The character such as rate, carcass lean meat percentage is greatly improved, but also creates some quality security problems, as meat deteriorates, poisonous
Harmful substance residual exceeds standard.Therefore, while realizing high-yield and high-efficiency, how to produce and meet relative national standards and guarantee
The Carnis Sus domestica of consumer health's safety and delicious meat is the major issue that current pig industry faces.
Summary of the invention
The problems referred to above existed for prior art, the invention discloses one and can promote intramuscular fat, improve fatty ingredient
Pig meat modifier, daily gain and feed conversion rate can be improved, and meat is had a better role, keep flesh
In the case of meat yellowish pink, marble grain, pH value are normal, it is possible to decrease percentage of water loss, improve cold cuts rate, reduce storage losses, with
The tenderness of Shi Gaishan meat.
The purpose of the present invention can be achieved through the following technical solutions:
Pig meat modifier, composed of the following components:
Yeast selenium 2～10 parts；Magnesium sulfate 5～15 parts；Sodium bicarbonate 5～20 parts；Vitamin E 0.2～1.5 parts；Little peptide 5～
20 parts；Threonine 2～10 parts；Glycine betaine 5～15 parts；Choline 5～10 parts；The Radix Astragali 5～10 parts；Radix Glycyrrhizae 0.5～1.5
Part；Fructus Arctii 0.5～1.5 parts；Herba Houttuyniae 0.5～1 part；Semen Ginkgo 0.5～2.5 parts；Semen Euryales 0.5～1 part；Fructus Fici 0.5～
1 part；Carrier 0～60 parts；Above-mentioned each component sum is 100 parts.
Preferably, this pig meat modifier, composed of the following components:
Yeast selenium 5～8 parts；Magnesium sulfate 7～10 parts；Sodium bicarbonate 10～15 parts；Vitamin E 0.5～1 part；Little peptide 10～
15 parts；Threonine 5～8 parts；Glycine betaine 7～10 parts；Choline 6～8 parts；The Radix Astragali 6～8 parts；Radix Glycyrrhizae 0.8～1 part；
Fructus Arctii 0.8～1 part；Herba Houttuyniae 0.6～0.8 part；Semen Ginkgo 1～1.5 parts；Semen Euryales 0.6～0.8 part；Fructus Fici 0.6～0.8
Part；Part；Carrier 0～40 parts；Above-mentioned each component sum is 100 parts.
Preferably, this pig meat modifier can promote intramuscular fat, improves fatty ingredient.
Preferably, carrier is zeolite powder.
Preferably, little peptide is food calling peptide, antibacterial peptide and/or nutrition peptide；It is highly preferred that this little peptide be fish protein enzymatic hydrolysate with
The mixture of probiotics fermention product；Wherein, fish protein enzymatic hydrolysate is by solid-liquid separation after bathypelagic fish squeezing, obtains its fish
After albumen precipitation through enzymolysis, concentrate, be spray-dried after product, probiotics fermention product be lactobacillus, bacillus bifidus,
Bacillus subtilis, saccharomyces cerevisiae product after liquid fermentation, drying.
It is highly preferred that food calling peptide be fish protein enzymolysis food calling peptide, preferably deep-sea cod albumen through obtained by protease hydrolyzed by
The little peptide of 2-6 amino acid residue composition, has fish raw meat fragrance and fermented flavour.
It is highly preferred that antibacterial peptide is probiotics fermention antibacterial peptide, preferably lactobacillus, bacillus bifidus, bacillus subtilis
The class produced by Ribosome biogenesis mechanism during deep fermentation with saccharomyces cerevisiae has the polypeptide of bacteriostatic activity
Or Precursor Peptide.
It is highly preferred that nutrition peptide be fish protein nutrition peptide, preferably fish protein through protease hydrolyzed obtain by 2-10 amino
The straight key peptide that acid residue is formed by peptide bond, mostly is the little peptide of 2-3 amino acid residue composition.
The application of any of the above-described described pig meat modifier, is as feed additive.
Preferably, this pig meat modifier use time with quality of the fodder percentage ratio be 0.5～1.5%, preferably 1%.
Preferably, this pig is applicable to pig growth with meat modifier and/or the stage of fattening uses.
Character and the function of present invention composition used are as follows:
1, yeast selenium: belong to organic selenium source of high-quality, absorbance is high, and the physiological action of selenium is mainly played by selenium protein,
Show antioxidation and improve the aspects such as immunity, after meeting the animal psychological need to selenium, it is also possible to store up in animal body
Deposit, it is to avoid the most again lack selenium.
Free radical and lipid peroxidation are to cause membrane damage and promote the principal element of ager process.Owing to selenium is some anti-
The necessary constituent of the required component of oxidase (GPX, TR etc.), selenium or glutathion peroxidase, by anti-
Oxidation protection cell membrane is complete, maintains the normal function of cell membrane, and it, by eliminating lipid hydroperoxide, blocks and live
Property oxygen and the pathogenic effects of free radical, and play prophylaxis effect.Therefore, the height of body selenium level directly affects body resist
Oxidability, and the resistivity to relevant disease.
Suitable selenium level is necessary for keeping cellular immunization and humoral immunization.Immune system is killed with anti-generation active oxygen
External microorganism or poisonous substance.During as infected, " respiratory burst " of neutrophilic granulocyte, produce a large amount of H2O2Eliminate invasion antibacterial,
Inflammatory reaction occurs.
Ensure intestinal fat enzymatic activity, promote that chylomicron normally forms thus promotes that the digestion of lipid and liposoluble substance thereof is inhaled
The effect received；To reduce meat drip loss (organic selenium can prevent the formation of PSE meat, it and the effect jointly such as VE, VC,
The drip loss of pig longissimus dorsi muscle can be significantly reduced), improving meat quality has very good effect (by preventing lipid peroxidation
Improve meat), fattening of pig performance can be improved, deepen muscle redness degree, improve Color Score.
2, magnesium sulfate: feed grade magnesium sulfate, as the supplement of magnesium in feed manufacturing, is the cofactor of multiple enzyme system, is
Participate in poultry body making indispensable factor when bone process and muscle contraction, be the activator of multiple enzyme in poultry body, to poultry
Substance metabolism and function of nervous system in carcass play an important role.It can reduce the neuromuscular stimulation that produced by calcium and
Reducing the acetic acid choline secretion that neural impulse causes, also can reduce teleneuron and the release of adrenal gland's catecholamine, it passes through
The glycogenolysis reaction that suppression stress be caused before butchering improves meat；If poultry body magnesium deficiency, can cause substance metabolism and
Nervous dysfunction, supply imbalance, affect animal growth and development, even result in death.
3, sodium bicarbonate: have the effects such as maintenance normal osmotic pressure, acid-base balance, water-electrolyte metabolism in vivo, to promoting that poultry disappear
The abilities such as change, immunity, anti-stress and increasing productivity etc. have important function.
4, vitamin E: being a kind of fatsoluble vitamin, its hydrolyzate is tocopherol, is one of topmost antioxidant.
As a kind of fat-soluble antioxidant, it is possible to prevent that the phospholipid on cell membrane is oxidized, the integrity of dimension cell membrane, prevent born of the same parents
Slurry outflows thus reduces drip loss, enhancing human body immunity function, improves anti-stress ability；Additionally, vitamin E can also
Stop lipid oxidation, indirectly delay the oxidation of oxymyoglobin, so that the red degree of meat and color saturation increase, yellow
Colourity reduces, and plays improvement yellowish pink effect.
5, little peptide: be the straight key peptide formed by peptide bond by 2--10 amino acid residue of protein digestion generation, mainly
Dipeptides and tripeptides, they utilize by tissue so that complete form is rapidly absorbed into blood circulation, have absorb in intestinal fast,
And Amino Acid Absorption is uncontested and can reduce the feature such as competitive inhibition absorbed between aminoacid, can promote that animal protein closes
Become, mineral absorption utilizes and the raising of immune performance, and has food calling and promote the effect of growth of animal, wherein,
Lactobacillus lactis adjustable intestinal microbial population balances, the propagation of suppression intestinal undesirable microorganism, and pathogenic microorganism is had antagonism
Effect；
Bacillus bifidus can produce lactic acid and acetic acid after human body enteral ferments, and can improve the utilization rate of calcium, phosphorus, ferrum, have and control
Treat chronic diarrhea, treatment constipation, the liver protecting, improve the effect of lactose digestion etc.；
Bacillus subtilis can consume rapidly the free oxygen in environment, causes intestinal hypoxia, promotes that useful anaerobe grows, and
Produce the organic acids such as lactic acid, reduce gut pH, indirectly suppress the growth of other pathogenic bacterium, the life of stimulating animal immune organ
Long growth, activates T, bone-marrow-derived lymphocyte, improves immunoglobulin and antibody horizontal, strengthens cellular immunization and humoral immune function,
Improve herd immunity.
Saccharomyces cerevisiae, rich in vitamin B, protein and multiple enzyme, treats dyspepsia, improves growth of animals or poultry speed.
6, threonine: supplementing threonine in barren sow daily ration not enough, balanced ration aminoacid forms, and improves animal body immunity energy
Power.
7, glycine betaine: there is the internal osmotic pressure of regulation, mitigation stress, promote lipid metabolism and protein synthesis, improve lean meat
The function of rate；Promote Growth of Pigs by affecting growth metabolism regulation and control axle hormone and aminoacid, lipid metabolism, improve and raise
Material utilization rate, the thickness of backfat that reduces, the raising function such as lean meat percentage and meat.
8, choline: choline is a kind of strong organic base, is the constituent of lecithin, exists among sphingomyelin, be
Originate and act on the product of synthesizing methyl for one of the variable methyl of body, be again the precursor of acetylcholine simultaneously.Choline is to fat
Fat has affinity, can promote that fat is transferred out by blood by liver with phospholipid form or improves fatty acid in liver
Utilizing, and prevent fat abnormal accumulation in liver, choline is general and inositol cooperation carries out the profit to fat with cholesterol
With；Choline can be with emulsifying cholesterol, it is to avoid cholesterol is put aside in arterial wall or gallbladder.Choline can be as methyl donor, portion
Divide and substitute methionine synthetic carnitine, promote pork fat oxidation Decomposition, thus reduce the thickness of backfat of pig, body fat content, improve thin
Meat rate and meat etc..
9, the Radix Astragali: benefiting qi and raising yang, strengthening superficial resistance to stop perspiration, inducing diuresis to remove edema, promoting pus discharge and tissue regeneration strengthening.
10, Radix Glycyrrhizae: and middle emergency, lung moistening, removing toxic substances, coordinating the actions of various ingredients in a prescription.
11, Fructus Arctii: dispelling wind and heat pathogens, lung qi dispersing rash, sore-throat relieving eliminating stagnation, removing toxic substances and promoting subsidence of swelling.
12, Herba Houttuyniae: heat-clearing and toxic substances removing, removing pus and relieving carbuncle, inducing diuresis for treating stranguria syndrome, improves immunity.
13, Semen Ginkgo: lung benefiting gas.
14, Semen Euryales: tonifying the kidney to consolidate the essence, invigorating the spleen to arrest diarrhea.
15, Fructus Fici: lung-moistening and throat-clearing, invigorating the stomach and promoting bowel movement.
16, carrier: zeolite powder is clinoptilolite and the powder of modenite fine powder, in canescence.Adding of zeolite powder
Add, harmful substance in feedstuff can be absorbed, promote pig digestion more preferable to feedstuff and absorption.
Although the normal usage of each raw material that the present invention relates to as it has been described above, but inventor be found surprisingly that and work as said components
As an entirety, when feeding pig according to specific proportioning composition feed additive, it is possible to be effectively improved the meat of Carnis Sus domestica,
Particularly can significantly improve yellowish pink and tenderness, fat ratio in muscle can be improved, and unsaturated fatty acids in muscle can be significantly improved
The content of acid, alpha-linolenic acid the most therein, the content of gamma-Linolenic acid.
Compared with prior art, the pig that the present invention provides has the advantage that with meat modifier
1, rich in fish protein enzymolysis food calling peptide, good palatability in little peptide, animal feed intake is significantly provided；And rich in antibacterial peptide,
Improve barren sow immunity, reduce death rate.
2, it is improved daily gain and feed conversion rate, improves the trend of production performance, and meat is had preferable raising effect.
3, in the case of keeping muscle yellowish pink, marble grain, pH value normal, it is possible to decrease percentage of water loss, cold cuts rate is improved,
Reduce storage losses, improve the tenderness of meat simultaneously.
4, the alpha-linolenic acid in muscle, the content of gamma-Linolenic acid can be significantly improved, thus improve Carnis Sus domestica nutritive value further.
5, not detecting hydrargyrum in muscle, arsenic, lead content are the most up to standard, and Carnis Sus domestica is green, environmental protection, safety.
Detailed description of the invention
The present invention is made the most in detail below in conjunction with embodiment, intactly illustrates, but be not construed as limitation of the invention.
Reagent used below or equipment are commercially available kind, if no special instructions, operate the most to specifications, do not repeat at this.
Embodiment 1
Formula in the pig meat modifier that the present invention provides: with every 100 parts of content, wherein:
Yeast selenium: 6 parts；Magnesium sulfate: 15 parts；Sodium bicarbonate: 15 parts；Vitamin E: 0.5 part；Little peptide: 15 parts；Soviet Union
Propylhomoserin: 8 parts；Glycine betaine: 15 parts；Choline: 8 parts；The Radix Astragali 7 parts；1 part of Radix Glycyrrhizae；Fructus Arctii 1 part；Herba Houttuyniae 0.8
Part；Semen Ginkgo 1 part；Semen Euryales 0.8 part；Fructus Fici 0.8 part；Surplus is carrier, and each component sum is 100 parts.
Grow the hybridized pig 18 about normal, body weight 100kg from pig farm growth selection, be randomly divided into two hurdles and raise (two hurdles
It is respectively designated as pig meat modifier group and matched group), 9, every hurdle, male and female ratio is consistent, pig meat modifier group
Feeding the pig meat modifier of basal diet+1%, matched group feeds basal diet.Experimental period is 40 days, and experiment sets preliminary trial period,
7 days time, carrying out anthelmintic, immunization inocultation (swine fever, foot and mouth disease), numbering in the phase, the prerun end of term weighs, group difference
Not notable (P > 0.05).Examination pig feeds with dry mash is raw without exception, feeds two meal day, cannot not have enough surplusly and records feedstuff consumption in detail,
Water fountain is freely drunk water.
The fattening stage by group record feed consumption, and respectively at experiment start and at the end of claim examination pig on an empty stomach weight, and calculate two
Group average daily gain (ADG) and economic benefit.After feeding for fattening experiment terminates, from often organizing male 2 mothers of random choose 1 totally 3
Examination pig carries out butchering experiment head, and 24h butchers on an empty stomach, measures carcass quality and pork quality traits: take meat sample and send testing department by often
Chemical composition in rule method mensuration muscle, the amino acid content in muscle and residual quantity of heavy metal, fatty acid and trace element
Content.After wherein butchering 24h, fresh meat sample shearing force uses tenderometer C-LM3 to measure, and yellowish pink mensuration uses CR-400
Colour difference meter.
After experimental data Excel 2003 software carries out preliminary treatment, use t test.
Table 1 pig affects synopsis with meat modifier to pork quality and nutritional labeling
Note: same column shoulder marks lower case identical table differential different notable (P>0.05), otherwise then significant difference (uses a and b to mark for shoulder, no during significant difference (P<0.05)
Significantly indicate same letter time (P > 0.05) or not marking-up is female)；Same column shoulder mark capitalization difference represents that difference is extremely notable (P < 0.01).
Interpretation of result:
As it can be seen from table 1 daily gain between fattening period, pig is high (P > 0.05) with meat modifier group relatively matched group；Pig is used
Meat modifier group pig meat modifier pig meat modifier pig meat modifier and the yellowish pink of matched group, marble grain
It is in normal range；And pig is with the percentage of water loss of meat modifier group lower than matched group (P ＜ 0.05)；Pig meat modifier
The cold cuts rate higher than matched group (P > 0.05) of group；Pig is with the storage losses of meat modifier group lower than matched group (P > 0.05)；
Rear 24h fresh meat sample shearing force (24h tenderness) difference is butchered not notable (P > 0.05) between two groups.Result shows daily ration
Middle interpolation pig meat modifier can reduce percentage of water loss, improves cold cuts rate, reduces storage losses, also improve the tenderness of meat
Trend.
The content of moisture, crude protein, crude fat, coarse ash in muscle, two group differences are not the most notable (P > 0.05).
17 kinds of aminoacid and total amino acid content in the muscle measured between two groups, essential amino acids content are basically identical
(P>0.05)。
Longissimus dorsi muscle mineral element magnesium, sodium, potassium, the content of phosphorus, two group differences are not the most notable (P > 0.05).And pig is used
The copper content of meat modifier group is with matched group quite (P > 0.05)；The content of zinc, pig meat modifier group compares matched group
High (P < 0.05)；The content of calcium, pig meat modifier group P higher than matched group < 0.01)；The content of ferrum, pig meat
Modifying agent group higher than matched group (P < 0.01).
Muscle accounts for the methyl hexadecanoate of main component, methyl stearate, methyl linoleate, palmitic olefinic acid methyl ester, elaidic acid
Methyl ester content differs greatly, and the pig content of meat modifier group is higher than matched group, pig meat modifier group and matched group phase
Ratio reaches the significance level of difference (P < 0.05) or difference pole significant level (P < 0.01)；And methyl oleate, anti-Asia are oily between two groups
Acid methyl ester, cis-11-eicosenoic acid methyl ester and behenic acid methyl ester content difference is not notable (P ＞ 0.05)；And alpha-linolenic acid methyl ester,
Pig is high (P < 0.01) with meat modifier group relatively matched group；Pig is right with meat modifier group gamma-Linolenic acid methyl ester content simultaneously
According to 7.5 times of group, difference is extremely notable (P < 0.01).
Saturated fatty acid content, pig meat modifier group is significantly higher than matched group (P < 0.05)；And unsaturated fatty acid shows
Write higher than matched group (P < 0.01).
Muscle does not detects hydrargyrum, and arsenic, lead content comply fully with Ministry of Agriculture NY-5029 pollution-free food Carnis Sus domestica standard, pig
Meat safety.
From above-mentioned experimental result: daily ration adds pig meat modifier, compares with matched group, no matter yellowish pink or tender
Degree is all significantly improved, and is improved the trend of fat ratio in muscle, and can significantly improve unsaturated fatty acid in muscle
Content, alpha-linolenic acid the most therein, the content of gamma-Linolenic acid.
Embodiment 2
The proportioning that the difference of the present embodiment and embodiment 1 is only that in the present embodiment is yeast selenium: 5 parts；Magnesium sulfate: 8 parts；
Sodium bicarbonate: 9 parts；Vitamin E: 0.2 part；Little peptide: 8 parts；Threonine: 8 parts；Glycine betaine: 8 parts；Choline: 10 parts；
The Radix Astragali 5 parts；0.5 part of Radix Glycyrrhizae；Fructus Arctii 0.5 part；Herba Houttuyniae 0.5 part；Semen Ginkgo 0.5 part；Semen Euryales 0.5 part；Fructus Fici
0.5 part；Surplus is carrier, and each component sum is 100 parts.
Embodiment 2 acquired results compares no difference of science of statistics (P ＞ 0.05) with embodiment 1, i.e. in certain range of error,
Concordance is there is with the result of embodiment 1.
Embodiment 3
The proportioning that the difference of the present embodiment and embodiment 1 is only that in the present embodiment is yeast selenium: 9 parts；Magnesium sulfate: 6 parts；
Sodium bicarbonate: 14 parts；Vitamin E: 1.5 parts；Little peptide: 12 parts；Threonine: 12 parts；Glycine betaine: 13 parts；Choline:
6 parts；The Radix Astragali 10 parts；1.5 parts of Radix Glycyrrhizae；Fructus Arctii 1.5 parts；Herba Houttuyniae 1 part；Semen Ginkgo 2.5 parts；Semen Euryales 1 part；Without flower
Really 1 part；Surplus is carrier, and each component sum is 100 parts.
Embodiment 3 acquired results compares no difference of science of statistics (P ＞ 0.05) with embodiment 1, i.e. in certain range of error,
Concordance is there is with the result of embodiment 1.
Finally it is necessary described herein: above in conjunction with table 1, embodiment of the present invention has been described in detail, but this
Bright be not limited to above-mentioned embodiment, in the ken that those of ordinary skill in the art are possessed, it is also possible to without departing from
On the premise of present inventive concept, various changes can be made.
Claims (10)
1. pig meat modifier, it is characterised in that composed of the following components:
Yeast selenium 2～10 parts；Magnesium sulfate 5～15 parts；Sodium bicarbonate 5～20 parts；Vitamin E 0.2～1.5 parts；Little peptide 5～
20 parts；Threonine 2～10 parts；Glycine betaine 5～15 parts；Choline 5～10 parts；The Radix Astragali 5～10 parts；Radix Glycyrrhizae 0.5～1.5
Part；Fructus Arctii 0.5～1.5 parts；Herba Houttuyniae 0.5～1 part；Semen Ginkgo 0.5～2.5 parts；Semen Euryales 0.5～1 part；Fructus Fici 0.5～
1 part；Carrier 0～60 parts；Above-mentioned each component sum is 100 parts.
Pig meat modifier the most according to claim 1, it is characterised in that composed of the following components:
Yeast selenium 5～8 parts；Magnesium sulfate 7～10 parts；Sodium bicarbonate 10～15 parts；Vitamin E 0.5～1 part；Little peptide 10～
15 parts；Threonine 5～8 parts；Glycine betaine 7～10 parts；Choline 6～8 parts；The Radix Astragali 6～8 parts；Radix Glycyrrhizae 0.8～1 part；
Fructus Arctii 0.8～1 part；Herba Houttuyniae 0.6～0.8 part；Semen Ginkgo 1～1.5 parts；Semen Euryales 0.6～0.8 part；Fructus Fici 0.6～0.8
Part；Part；Carrier 0～40 parts；Above-mentioned each component sum is 100 parts.
Pig meat modifier the most according to claim 1, it is characterised in that: carrier is zeolite powder.
Pig meat modifier the most according to claim 1, it is characterised in that: little peptide be food calling peptide, antibacterial peptide and/
Or nutrition peptide.
Pig meat modifier the most according to claim 4, it is characterised in that: food calling peptide is fish protein enzymolysis food calling peptide.
Pig meat modifier the most according to claim 4, it is characterised in that: antibacterial peptide is probiotics fermention antibacterial peptide.
Pig meat modifier the most according to claim 4, it is characterised in that: nutrition peptide is fish protein nutrition peptide.
8. the application of the arbitrary described pig meat modifier of claim 1～7, it is characterised in that: it is as feed additive.
The application of pig meat modifier the most according to claim 8, it is characterised in that: this pig meat modifier makes
Used time and quality of the fodder percentage ratio are 0.5～1%.
The application of pig meat modifier the most according to claim 8, it is characterised in that: this pig meat is improved
Agent is applicable to pig growth and/or the stage of fattening uses.
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| CN201510109719 | 2015-03-12 | ||
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125473A (en) * | 2017-06-01 | 2017-09-05 | 华南农业大学 | The application of PIOGITAZONE HYDROCHLORIDE and vitamin E in terms of pig feed additive is fattened |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107125473A (en) * | 2017-06-01 | 2017-09-05 | 华南农业大学 | The application of PIOGITAZONE HYDROCHLORIDE and vitamin E in terms of pig feed additive is fattened |
| CN111066969A (en) * | 2019-12-23 | 2020-04-28 | 武汉轻工大学 | Prefabricated meat quality modifier and preparation method and application thereof |
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