CN113142402A - Biological fermentation feed for improving pork flavor and preparation method and application thereof - Google Patents
Biological fermentation feed for improving pork flavor and preparation method and application thereof Download PDFInfo
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- CN113142402A CN113142402A CN202110366333.6A CN202110366333A CN113142402A CN 113142402 A CN113142402 A CN 113142402A CN 202110366333 A CN202110366333 A CN 202110366333A CN 113142402 A CN113142402 A CN 113142402A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/35—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/168—Steroids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/189—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/30—Oligoelements
-
- 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
Abstract
The invention relates to a biological fermentation feed for improving pork flavor and a preparation method and application thereof, wherein the biological fermentation feed comprises the following components in parts by mass: 770-2700 parts of grain residues, 13-45 parts of additives, 8-34 parts of strains and 1-5 parts of enzyme preparations, and the preparation method comprises the following steps: according to the mass parts, grain residues, additives, strains and enzyme preparations are fermented in a breathing bag to obtain the biological fermented feed for improving the digestion and absorption rate of piglets. The biological fermentation feed is added into basal ration of piglets for increasing the content of EPA, DHA, monounsaturated fatty acid and polyunsaturated fatty acid in pork and reducing the reactant value of thiobarbituric acid in the pork. Compared with the prior art, the method can improve the content of EPA, DHA, monounsaturated fatty acid and polyunsaturated fatty acid in the pork, and reduce the reactant value of thiobarbituric acid in the pork to improve the pork flavor.
Description
Technical Field
The invention relates to the field of biological fermentation feed, in particular to biological fermentation feed for improving pork flavor and a preparation method and application thereof.
Background
In recent years, with the increase of the national standard of living, the demand for pork has been changed from "quantitative" to "qualitative", and the demand for pork is put forward for food safety, flavor and the like. The meat quality and the taste of the external ternary commercial pork pig are correspondingly reduced due to the pursuit of the growth speed and the meat production performance. Therefore, the quality and flavor of pork are a great subject of pig raising production. The frequent popping of the snowflake pork indicates that consumers are willing to buy high-quality pork bills.
The intramuscular fat is considered to be one of the factors which have important influence on the eating quality of pork, and is rich in a proper amount of intramuscular fat, has good effect on the taste, and is fresh, tender and juicy. The snowflake pork is also fresh and juicy just because of the rich intramuscular fat content.
The existing feed has the problems of low utilization rate, more anti-nutritional factors and the like, and the pork flavor is difficult to improve.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a pork flavor improving biological fermented feed which can improve the content of EPA, DHA, monounsaturated fatty acid and polyunsaturated fatty acid in pork and reduce the reactant value of thiobarbituric acid in the pork, and a preparation method and application thereof.
The purpose of the invention can be realized by the following technical scheme:
after the feed is fermented by microorganisms, the nutritive value can be improved, the utilization rate and the digestibility of animals can be improved, and meanwhile, the pork flavor can be improved due to functional substances generated by fermentation, such as organic acid, small peptide, enzyme preparation and the like, and the specific scheme is as follows:
a biological fermentation feed for improving pork flavor comprises the following components in parts by mass: 770-2700 parts of grain residues, 13-45 parts of additives, 8-34 parts of strains and 1-5 parts of enzyme preparations.
Further, the grain residues comprise one or more of navel orange residues, citrus peel residues, walnut cake dregs, pineapple peel residues, cassava residues, potato residues, tomato residues, malt roots, mulberry powder residues, barley peels or oat peels.
Further, the grain residues comprise navel orange residues, citrus peel residues, walnut cake dregs, pineapple peel residues, cassava residues, potato residues, tomato residues, malt roots, mulberry powder residues, barley peels and oat peels in a mass ratio of (50-200): 20-100): 100-300): 50-100): 50-200): 100-200-.
Further, the additive comprises one or more of guanidinoacetic acid, phytosterol, betaine, aspartic acid or selenium yeast.
Further, the additive comprises guanidinoacetic acid, phytosterol, betaine, aspartic acid and selenium yeast in a mass ratio of (1-10): (5-10): (1-5): (1-10).
Further, the strain comprises one or more of lactobacillus lactis, saccharomyces cerevisiae, lactobacillus reuteri, aspergillus niger, aspergillus oryzae, geotrichum candidum, lactobacillus bulgaricus or brevibacillus laterosporus.
Further, the strains comprise lactobacillus lactis, saccharomyces cerevisiae, lactobacillus reuteri, aspergillus niger, aspergillus oryzae, geotrichum candidum, lactobacillus bulgaricus and brevibacillus laterosporus in a mass ratio of (1-2): (1-5): 1-2).
The preparation method of the biological fermentation feed for improving the pork flavor comprises the following steps: fermenting the grain residues, the additives, the strains and the enzyme preparation in the breathing bag according to the parts by mass to obtain the biological fermentation feed for improving the digestion and absorption rate of the piglets, wherein the fermentation water content is 30-40%, the temperature is 30-35 ℃, and the time is 3-5 days.
The application of the biological fermented feed for improving the pork flavor is added into basal ration of piglets, and is used for improving the content of EPA, DHA, monounsaturated fatty acid and polyunsaturated fatty acid in the pork and reducing the reactant value of thiobarbituric acid in the pork.
Furthermore, the addition amount of the biological fermentation feed added in the basal ration of the piglets is 5-10 wt%.
Compared with the prior art, the fermented feed has great improvement effect on pork flavor, can improve the use of agricultural and sideline products and real estate raw materials, and reduces the problem of antibiotic residue.
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
The test selects 30 (Du X long X big) three-way crossbred castrated boars, which are treated in 3 ways. Feeding separately.
The initial weight of the test pigs was about 80kg, and when the average weight reached 110kg, 2 pigs were randomly selected from each treatment and shipped to the slaughterhouse, after fasting for 16h (free drinking water), and slaughtered according to standard commercial procedures. After slaughtering, the longissimus dorsi is stored at-20 ℃.
Intramuscular fat content was determined by the method of AOAC in 1990. The fatty acid composition of the longissimus dorsi was analyzed by gas chromatography (HP6890 series, usa). Determination of the degree of lipid peroxidation in longissimus dorsi the thiobarbituric acid reactant (TBARS) value was determined fluorometrically.
Comparative example 1
All pigs were fed basal diets.
Examples 1 to 5
In examples 1 to 5, on the basis of the basic ration, 10 wt% of bio-fermented feed was added, and the bio-fermented feed specifically comprised:
the results of the pork flavor in comparative example 1 and examples 1 to 5 are shown in table 1.
TABLE 1
| Comparative example 1 | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | |
| Intramuscular fat content,% meat wet weight | 1.97 | 3.03 | 2.45 | 2.89 | 3.19 | 2.49 |
| Eicosapentaenoic acid (EPA)% | 0.06 | 0.09 | 0.07 | 0.06 | 0.07 | 0.09 |
| Docosahexaenoic acid (DHA),% | 0.12 | 0.17 | 0.14 | 0.14 | 0.16 | 0.14 |
| Monounsaturated fatty acids,% | 45.37 | 52.73 | 44.38 | 39.84 | 49.8 | 52.81 |
| Polyunsaturated fatty acids,% | 13.79 | 17.49 | 15.82 | 16.7 | 15.19 | 14.55 |
| Thiobabarbituric acid reactant, mg/kg | 0.25 | 0.15 | 0.20 | 0.34 | 0.45 | 0.34 |
From the experimental results, it can be seen that: according to the content of the fat in the longest muscle of the back of the pig, after the growing-finishing pig eats the daily ration added with the fermented feed, the content of the fat in the muscle can be obviously improved, so that the juiciness, the flavor and the like of the pork are improved.
From the measurement results of the fatty acid composition and the content of the longissimus dorsi, the addition of the fermented feed to the ration obviously influences the fatty acid composition, particularly the content of EPA, DHA, monounsaturated fatty acid and polyunsaturated fatty acid, and improves the nutritional value of meat.
According to the measurement result of the content of the lipid peroxidation product, the thiobarbituric acid reactant value of the pork added with the fermented feed in the daily ration is reduced, and the lipid oxidation degree is slowed down, so that the shelf life of the pork is prolonged.
DHA is called as brain gold, is an important constituent of brain and retina, is vital to the intelligence and vision development of fetus and infants, and has ideal effects on cardiovascular and cerebrovascular systems, nerves, anti-inflammatory immune systems and the like of human bodies; EPA is called as "blood vessel scavenger" and has the functions of preventing fat deposition on blood vessel wall, preventing formation and development of atherosclerosis, and preventing cerebral thrombosis, cerebral hemorrhage, hypertension and other cardiovascular diseases.
By using the fermented feed, the pork flavor is greatly improved, the use of agricultural and sideline products and real estate raw materials can be improved, and the problem of antibiotic residue is reduced.
Claims (10)
1. The biological fermentation feed for improving the pork flavor is characterized by comprising the following components in parts by mass: 770-2700 parts of grain residues, 13-45 parts of additives, 8-34 parts of strains and 1-5 parts of enzyme preparations.
2. The fermented feed for improving pork flavor according to claim 1, wherein the grain residues comprise one or more of navel orange residues, citrus peel residues, walnut cake residues, pineapple peel residues, cassava residues, potato residues, tomato residues, malt roots, mulberry powder residues, barley peels or oat peels.
3. The biological fermentation feed for improving the flavor of pork as claimed in claim 1, wherein the grain residues comprise navel orange residues, orange peel residues, walnut cake residues, pineapple peel residues, cassava residues, potato residues, tomato residues, malt roots, mulberry powder residues, barley skins and oat skins in a mass ratio of (50-200): 20-100): 100-300): 50-100): 50-200): 100-200): 500 (100-.
4. The biological fermentation feed for improving the flavor of pork according to claim 1, wherein the additive comprises one or more of guanidinoacetic acid, phytosterol, betaine, aspartic acid or selenium yeast.
5. The biological fermentation feed for improving the flavor of pork as claimed in claim 1, wherein the additive comprises guanidinoacetic acid, phytosterol, betaine, aspartic acid and selenium yeast in a mass ratio of (1-10) to (5-10) to (1-5) to (1-10).
6. The biological fermentation feed for improving the flavor of pork according to claim 1, wherein the bacterial species comprises one or more of lactobacillus lactis, saccharomyces cerevisiae, lactobacillus reuteri, aspergillus niger, aspergillus oryzae, geotrichum candidum, lactobacillus bulgaricus or brevibacillus laterosporus.
7. The biological fermentation feed for improving the flavor of pork according to claim 1, wherein the bacterial strain comprises lactobacillus lactis, saccharomyces cerevisiae, lactobacillus reuteri, aspergillus niger, aspergillus oryzae, geotrichum candidum, lactobacillus bulgaricus and brevibacillus laterosporus in a mass ratio of (1-2) to (1-5) to (1-2).
8. The preparation method of the biological fermentation feed for improving the pork flavor, which is characterized by comprising the following steps: fermenting the grain residues, the additives, the strains and the enzyme preparation in the breathing bag according to the parts by mass to obtain the biological fermentation feed for improving the digestion and absorption rate of the piglets, wherein the fermentation water content is 30-40%, the temperature is 30-35 ℃, and the time is 3-5 days.
9. The use of the fermented feed according to claim 1 for increasing the pork flavor, wherein the fermented feed is added to a basal diet for piglets to increase the content of EPA, DHA, monounsaturated fatty acids and polyunsaturated fatty acids in pork and to decrease the reactant value of thiobarbituric acid in pork.
10. The application of the biological fermentation feed for improving the pork flavor is characterized in that the biological fermentation feed is added into basal ration of piglets in an amount of 5-10 wt%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110366333.6A CN113142402A (en) | 2021-04-06 | 2021-04-06 | Biological fermentation feed for improving pork flavor and preparation method and application thereof |
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| CN202110366333.6A CN113142402A (en) | 2021-04-06 | 2021-04-06 | Biological fermentation feed for improving pork flavor and preparation method and application thereof |
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| CN113142402A true CN113142402A (en) | 2021-07-23 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114027393A (en) * | 2021-11-25 | 2022-02-11 | 安徽五粮泰生物工程股份有限公司 | Preparation method of solid-state fermented feed |
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| CN109198208A (en) * | 2018-09-17 | 2019-01-15 | 山西大禹生物工程股份有限公司 | Improve the feed addictive and preparation method thereof of meat quality |
| CN110178967A (en) * | 2019-05-08 | 2019-08-30 | 浙江大学 | Fermented feed and its preparation method and application for improving meat quality |
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2021
- 2021-04-06 CN CN202110366333.6A patent/CN113142402A/en active Pending
Patent Citations (4)
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| CN104431626A (en) * | 2014-12-29 | 2015-03-25 | 湘潭市家畜育种站 | Compound pig meat conditioning agent and application thereof |
| CN107712348A (en) * | 2017-10-30 | 2018-02-23 | 金华傲农生物科技有限公司 | A kind of feed addictive for improving pig flesh flavor and preparation method and application |
| CN109198208A (en) * | 2018-09-17 | 2019-01-15 | 山西大禹生物工程股份有限公司 | Improve the feed addictive and preparation method thereof of meat quality |
| CN110178967A (en) * | 2019-05-08 | 2019-08-30 | 浙江大学 | Fermented feed and its preparation method and application for improving meat quality |
Non-Patent Citations (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114027393A (en) * | 2021-11-25 | 2022-02-11 | 安徽五粮泰生物工程股份有限公司 | Preparation method of solid-state fermented feed |
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