CN115316518A - 一种可以改善滩羊肉质风味的饲料及其制备方法 - Google Patents
一种可以改善滩羊肉质风味的饲料及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种可以改善滩羊肉质风味的饲料及其制备方法，主要用于滩羊、肉羊养殖领域中。该发明可提高滩羊机体的抗氧化性，改变肉色，显著提高滩羊肉中肌苷酸、总脂肪酸和挥发性风味物质（烷烃类、醇、醛、酮、醚、酚和脂类等）、风味氨基酸的含量，显著降低羊肉的膻味及臭味，同时可延长滩羊肉的货架期，提高滩羊肉的新鲜度和羊肉风味，可显著改善羊肉品质。产品还可为滩羊提供比较均衡的营养，促进生长，味道清香，滩羊更喜采食。
Description
技术领域
本发明涉及滩羊、肉羊饲料领域，具体为一种可以改善滩羊肉质风味的饲料及其制备方法。
背景技术
随着畜牧业的快速发展，为了不断提高养殖行业的效益，目前仍更多的追求畜禽的生长潜能和经济效益，在低成本饲养，不断挖掘生长潜力的舍饲饲养模式下，畜产品的品质、风味急剧下降。养殖场多采用舍饲的模式饲养滩羊，与早期“吃中草药，喝山泉水”的放养式滩羊饲养方式相比，滩羊肉的风味明显降低，肉膻味增强，品牌名誉度下降。
近年来，人们的生活水平不断提高，畜牧养殖行业早已从数量上的竞争，转变为畜禽肉品质方向的上的竞争，消费者对肉制品的要求也不仅仅满足于数量，对畜产品的营养价值和风味品质有了更高的要求。因此，开发和研制天然、健康的风味改善添加剂，是下一阶段畜产品升级的必经之路。
传统方法为提高滩羊的肉质风味，采用放牧形式饲养，这种方式饲养周期长，人力、物力成本高，由于羊采食牧草时会有刨根现象，对土地生态损毁严重，在近几年封山禁牧的政策影响下，已近乎绝迹。目前改善肉质风味通常采用育种的方式进行，这种方式周期长，成本高，只能通过专业的育种场进行技术攻关，选育成功后再向农户推广，难以大范围普及。
本发明从营养代谢角度，使用可改变滩羊肉质风味的关键原料，经过科学配置，研究出可改善羊肉风味物质的高档羊肉精补饲料配方，饲喂后羊肉肉色好、风味佳，膻味小，货架期长，可利用此发明生产高档羊肉。
发明内容
本发明的目的在于：为解决舍饲条件下滩羊肉品质下降，风味物质减少，膻味重等问题，提供一种可以改善滩羊肉质风味的精补饲料及其制备方法。
为实现上述目的，本发明提供如下技术方案：一种可以改善滩羊肉质风味的饲料及其制备方法，包括以下成分的原料组成：玉米、麸皮、豆粕、棉粕、稻壳糠、喷浆玉米皮、玉米胚芽粕、苹果粕、白酒糟、百里香、牛至油、甘草提取物、大蒜素、半胱氨酸、苦豆子、黄芪药渣、5%肉羊复合预混料。
通过采用上述技术方法，对原料进行综合配置，利用动物体中风味物质的代谢原理，提高肉中肌苷酸、脂肪酸和挥发性风味物质的含量，促进香味类氨基酸的合成，减少苦味氨基酸含量，消除肉的臭味和膻味，从而提高羊肉的品质。
进一步的，第一原料组成为玉米20-30份、麸皮5-10份、豆粕12-20份、棉粕2-8份、稻壳糠4-15份、喷浆玉米皮5-15份、玉米胚芽粕5-10份、苹果粕5-8份、白酒糟1-4份、百里香2-8份、牛至油2-6份、甘草提取物0-0.5份、大蒜素0.5-2份、半胱氨酸0.2-1份、苦豆子0-2份、黄芪药渣5-8份、5%肉羊复合预混料5份。
通过采用上述方案，玉米麸皮主要提供能量；豆粕、棉粕、胚芽粕提供蛋白；稻壳糠、喷浆玉米皮、苹果粕、白酒糟可为羊提供适宜的粗纤维；百里香、牛至油中富含百里香酚和香芹酚，具有强烈的抗氧化性，清除自由基和抗微生物作用，同时可提高羊肉中肌苷酸、不饱和脂肪酸、必须脂肪酸和挥发性风味物质（萜烯类和芳香烃化合物）的含量，显著提高羊肉的风味；甘草可显著提高滩羊肉中亚油酸的含量，有助于提高滩羊肉品质；大蒜素中含有丰富的硫醚化合物，可有效促进动物机体合成香味类氨基酸，降低部分苦味氨基酸和脂肪酸含量，消除畜禽体的臭味；半胱氨酸可增加羊肉内半胱氨酸硫化物的含量，而半胱氨酸硫化物经加热可形成特殊的美拉德风味，进一步提高羊肉风味。苦豆子可以提高肉中肌红蛋白和血红蛋白的含量，改善肉色，黄芪药渣可以提高羊肉的系水力，增加羊肉的保水性。本发明在肉羊复合预混料中，特别提高了VE（2000KIU/kg）和钴（20mg/kg）的用量，以减少羊肉中甲基丙二酰辅酶A变位酶的合成，降低羊肉中甲基支链脂肪酸的含量，从而减少羊肉膻味的产生。
进一步地，第一原料组成中所述的肉羊复合预混料包括VA、VD3、VE、氯化铜、硫酸锰、硫酸锌、碘酸钙、亚硒酸钠、氯化钴、青山石粉、磷酸氢钙、硫酸亚铁、鲜氧灵、NaCl等中的一种或多种。
与现有技术相比，本发明的有益效果是：
1、在改善肉品质方面，传统方法是通过育种方式，培养出膻味较小的肉羊品种，这种方法选育周期长，不易推广，且受养殖方式影响较大，滩羊早期因膻味小，肉质细嫩，因而被广泛推广。但经历从放养向舍饲的方式转变后，其膻味和肉品质又有所增加。本发明从营养学角度，根据风味物质代谢理论层面出发，研究出可改善滩羊、肉羊肉质风味的饲料，不受地理环境、品种、养殖技术及管理因素影响，易于推广。
2、有研究指出，牧草种类对肉质风味有很大的影响，如富含单宁酸的豆科类牧草三叶草、红豆草等，这些牧草受制于产量及成本，难以大力推广。本发明中饲料的关键原料成本低，组合复配后比单一使用效果更好，对于养殖企业及农户来讲使用也更加方便，且原料大多为天然物质，绿色健康，更符合现代养殖理念。
具体实施方式
下面通过实施例，对本发明的技术方案作进一步的具体说明。
提高羊肉的风味及品质，主要从两方面进行改进：
1、提高羊肉中主要风味物质的含量，羊肉中肌苷酸、不饱和脂肪酸、必须脂肪酸和挥发性风味物质（萜烯类和芳香烃化合物）、和香味类氨基酸是决定羊肉风味的关键物质，利用百里香、牛至油、大蒜素、甘草、半胱氨酸为主要原料，来提高羊肉风味。
2、降低肉中的不良味道，例如肉的臭味、膻味等，通过大蒜素、和维生素E，来消除肉中的苦味氨基酸、羊肉中的臭味和膻味。
实施例一：
1．一种可以改善滩羊肉质风味的饲料及其制备方法，本配方为低能值、高蛋白配方，适宜早期断奶滩羊、肉羊，包括以下成分的原料组成：玉米、麸皮、豆粕、棉粕、稻壳糠、喷浆玉米皮、玉米胚芽粕、苹果粕、白酒糟、百里香、牛至油、甘草提取物、大蒜素、半胱氨酸、苦豆子、黄芪药渣、5%肉羊复合预混料。
进一步地，第一改善滩羊肉质风味的饲料的原料组成为玉米20份、麸皮8份、豆粕19份、棉粕5份、稻壳糠8份、喷浆玉米皮5份、玉米胚芽粕6份、苹果粕6份、白酒糟2份、百里香5份、牛至油2.5份、甘草提取物0.3份、大蒜素2份、半胱氨酸0.2份、苦豆子1份、黄芪药渣5份、5%肉羊复合预混料5份。
进一步地，第一原料组成中所述的肉羊复合预混料包括VA、VD3、VE、氯化铜、硫酸锰、硫酸锌、碘酸钙、亚硒酸钠、氯化钴、青山石粉、磷酸氢钙、硫酸亚铁、鲜氧灵、NaCl等中的一种或多种。
实施例二：
一种可以改善滩羊肉质风味的饲料及其制备方法，本配方为中能值、中蛋白配方，适宜育肥前期滩羊、肉羊，具体包括以下成分的原料组成：玉米、麸皮、豆粕、棉粕、稻壳糠、喷浆玉米皮、玉米胚芽粕、苹果粕、白酒糟、百里香、牛至油、甘草提取物、大蒜素、半胱氨酸、苦豆子、黄芪药渣、5%肉羊复合预混料。
进一步地，第一改善滩羊肉质风味的饲料的原料组成为玉米28份、麸皮5份、豆粕16份、棉粕4份、稻壳糠4份、喷浆玉米皮6份、玉米胚芽粕6份、苹果粕6份、白酒糟3份、百里香2份、牛至油5.5份、甘草提取物0.2份、大蒜素3份、半胱氨酸0.3份、苦豆子0.5份、黄芪药渣5.5份、5%肉羊复合预混料5份。
进一步地，第一原料组成中所述的肉羊复合预混料包括VA、VD3、VE、氯化铜、硫酸锰、硫酸锌、碘酸钙、亚硒酸钠、氯化钴、青山石粉、磷酸氢钙、硫酸亚铁、鲜氧灵、NaCl等中的一种或多种。
实施例三：
一种可以改善滩羊肉质风味的饲料及其制备方法，本配方为高能值、低蛋白配方，适宜育肥后期滩羊、肉羊，具体包括以下成分的原料组成：玉米、麸皮、豆粕、棉粕、稻壳糠、喷浆玉米皮、玉米胚芽粕、苹果粕、白酒糟、百里香、牛至油、甘草提取物、大蒜素、半胱氨酸、苦豆子、黄芪药渣、5%肉羊复合预混料。
进一步地，第一改善滩羊肉质风味的饲料的原料组成为玉米27份、麸皮9份、豆粕15份、棉粕4份、稻壳糠4份、喷浆玉米皮6份、玉米胚芽粕5份、苹果粕5份、白酒糟1份、百里香3.6份、牛至油5份、甘草提取物0.2份、大蒜素2份、半胱氨酸0.2份、苦豆子2份、黄芪药渣6份、5%肉羊复合预混料5份。
进一步地，第一原料组成中所述的肉羊复合预混料包括VA、VD3、VE、氯化铜、硫酸锰、硫酸锌、碘酸钙、亚硒酸钠、氯化钴、青山石粉、磷酸氢钙、硫酸亚铁、鲜氧灵、NaCl等中的一种或多种。
对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看作是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利求的等同要件的含义和范围内的所有变化囊括在本发明内。
Claims (4)
1.一种可以改善滩羊肉质风味的饲料及其制备方法，其特征在于，包括以下成分的原料组成：玉米、麸皮、豆粕、棉粕、稻壳糠、喷浆玉米皮、玉米胚芽粕、苹果粕、白酒糟、百里香、牛至油、甘草提取物、大蒜素、半胱氨酸、苦豆子、黄芪药渣、5%肉羊复合预混料。
2.根据权利要求1所诉的一种可以改善滩羊肉质风味的饲料及其制备方法，其特征在于：第一原料组成为玉米20-30份、麸皮5-10份、豆粕12-20份、棉粕2-8份、稻壳糠4-15份、喷浆玉米皮5-15份、玉米胚芽粕5-10份、苹果粕5-8份、白酒糟1-4份、百里香2-8份、牛至油2-6份、甘草提取物0-0.5份、大蒜素0.5-2份、半胱氨酸0.2-1份、苦豆子0-2份、黄芪药渣5-8份、5%肉羊复合预混料5份。
3.根据权利要求1所述的可以改善滩羊肉质风味的饲料及其制备方法，其特征在于：第一原料组成中所述的5%肉羊复合预混料包括VA、VD3、VE、氯化铜、硫酸锰、硫酸锌、碘酸钙、亚硒酸钠、氯化钴、青山石粉、磷酸氢钙、硫酸亚铁、鲜氧灵、NaCl等中的一种或多种。
4.根据权利要求1所述的可以改善滩羊肉质风味的饲料及其制备方法，其特征在于：第一原料组成中所述的5%肉羊复合预混料中VE的含量为2000KIU/kg，钴的含量为20mg/kg，本发明中所用5%肉羊复合预混料中的VE和钴的含量，相比普通预混料有所提高。
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