CN115399408A - Feed additive for improving meat quality and flavor of black pig strain and preparation method thereof - Google Patents

Feed additive for improving meat quality and flavor of black pig strain and preparation method thereof Download PDF

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CN115399408A
CN115399408A CN202110582093.3A CN202110582093A CN115399408A CN 115399408 A CN115399408 A CN 115399408A CN 202110582093 A CN202110582093 A CN 202110582093A CN 115399408 A CN115399408 A CN 115399408A
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parts
crude extract
feed additive
iodine
flavor
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张锦轩
刘荫亭
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Xi'an Feilanpu Bionutrition Co ltd
Yangling Jinshi Animal Husbandry Co ltd
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Xi'an Feilanpu Bionutrition Co ltd
Yangling Jinshi Animal Husbandry Co ltd
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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
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • 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
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    • A23K20/142—Amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
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    • 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

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Abstract

The invention discloses a feed additive for improving meat quality and flavor of black pig strains, which consists of 200-250 parts of eucommia leaf crude extract, 150-200 parts of sulfur-containing amino acid derivatives, 50-100 parts of compound B vitamins, 30-40 parts of L-carnitine with the content of 50%, 10-20 parts of iodine, selenium and cobalt chelated small molecular peptide, 50-100 parts of coated oligomeric proanthocyanidin, 80-100 parts of saccharomyces cerevisiae culture, 130-250 parts of L-threonine hydrochloride and 300-400 parts of eucommia leaf crude extract leftovers. The feed additive can reduce free radical reaction speed and quantity by sniping biological membrane oxidation on cell membrane, and ensure normal physiological function of cell membrane. The active ingredients in the eucommia ulmoides leaves are matched with anthocyanin, so that the protein deposition can be effectively promoted, the activity of the lipoxygenase is reduced, the content of inosinic acid sodium salt in muscle is increased, and the effects of increasing the growth speed and improving the quality and the flavor of meat are further shown.

Description

Feed additive for improving meat quality and flavor of black pig strain and preparation method thereof
Technical Field
The invention belongs to the technical field of animal feed processing, relates to a feed additive, and particularly relates to a feed additive for improving meat quality and flavor of black pig strains and a preparation method thereof.
Background
The feed additive has the functions of improving the nutrition of the feed, improving the utilization rate of the feed, promoting the growth of animals, preventing diseases, reducing the loss of nutrient substances during the storage of the feed and the like. The feed additive is an indispensable part in the feed, and the pig feed additive has a plurality of types and is useful as an additive for supplementing nutrients, such as amino acids, inorganic salt trace elements, vitamins and the like; there are non-nutritive additives such as growth promoter, antioxidant, mildew preventive and feed additive for improving animal health, promoting animal growth or meeting special requirements of feed processing.
The characteristics, efficacy, synergistic or antagonistic action, dosage and usage of various feed additives should be fully mastered according to the age, weight and health status of pigs. Feeding reasonably according to the physiological condition, the development stage and the environmental condition of the pigs.
The feed commonly used in the current black pig breeding has the defects of too slow growth speed, too high feed-meat ratio, too thick abdominal fat, too fat backfat and poor meat flavor after being fed.
Disclosure of Invention
Aiming at the problems and the defects in the prior art, the invention aims to provide the feed additive for improving the meat quality and the flavor of the black pig strain, the additive improves the slow growth speed, the high feed-meat ratio, the excessive back fat and abdominal fat and the low slaughter rate in the black pig breeding process by using the eucommia ulmoides leaf extract, and strengthens the mouth feel and the meat quality of the black pig pork.
The technical scheme adopted for realizing the aim of the invention is as follows: the feed additive for improving the meat quality and flavor of black pigs comprises the following raw materials of 200-250 parts of eucommia leaf crude extract, 150-200 parts of sulfur-containing amino acid derivative, 50-100 parts of compound B vitamins, 30-40 parts of 50% L-carnitine, 10-20 parts of iodine, selenium and cobalt chelated small molecular peptide, 50-100 parts of coated oligomeric proanthocyanidin, 80-100 parts of saccharomyces cerevisiae culture, 130-250 parts of L-threonine hydrochloride and 300-400 parts of eucommia leaf crude extract leftovers.
The compound B vitamins are prepared from vitamin B1, vitamin B3 and vitamin B6 according to the proportion of 1:3:1 in a ratio.
The iodine selenium cobalt chelating small peptide is prepared from iodine, selenium and cobalt according to the ratio of 2:1:4 in proportion.
Preferably, the feed additive comprises the following raw materials of 210-240 parts of eucommia leaf crude extract, 160-190 parts of sulfur-containing amino acid derivative, 60-90 parts of compound B vitamin, 32-38 parts of L-carnitine with the content of 50%, 12-18 parts of iodine selenium cobalt chelating micromolecular peptide, 60-90 parts of processed oligomeric proanthocyanidin, 85-95 parts of saccharomyces cerevisiae culture, 160-220 parts of L-threonine hydrochloride and 330-370 parts of eucommia leaf crude extract leftovers.
More preferably, the feed additive consists of 230 parts of eucommia ulmoides leaf crude extract, 175 parts of sulfur-containing amino acid derivative, 75 parts of compound B vitamins, 35 parts of 50% L-carnitine, 15 parts of iodine selenium cobalt chelated small molecular peptide, 75 parts of processed oligomeric proanthocyanidin, 90 parts of saccharomyces cerevisiae culture, 190 parts of L-threonine hydrochloride and 350 parts of eucommia ulmoides leaf crude extract leftovers.
The invention also aims to provide a preparation method of the feed additive for improving the meat quality and flavor of the black pig strain, which specifically comprises the following steps:
1) Weighing a eucommia leaf crude extract, a sulfur-containing amino acid derivative, a compound B vitamin, 50% L-carnitine, iodine, selenium and cobalt chelated small molecular peptide, processed oligomeric proanthocyanidins, a saccharomyces cerevisiae culture, L-threonine hydrochloride and eucommia leaf crude extract leftovers for later use;
2) The method comprises the steps of firstly putting leftovers of a crude extract of eucommia ulmoides leaves into a mixer, sequentially adding a sulfur-containing amino acid derivative, L-threonine hydrochloride, compound B vitamins, coated oligomeric proanthocyanidins, a crude extract of eucommia ulmoides leaves and a saccharomyces cerevisiae culture into the mixer, stirring and mixing for 5-10 minutes, then sequentially adding L-carnitine and iodine-selenium-cobalt chelating small peptides with the content of 50%, and stirring and mixing for 10-15 minutes.
The black pig feed containing the feed additive for improving the meat quality and flavor of the black pig strain comprises the following raw materials of 2.0-5.0 parts of the feed additive, 630-670 parts of corn, 50-100 parts of bran, 200-240 parts of soybean meal, 30-50 parts of cottonseed meal, 40 parts of 4% core premix and 0.5-1.0 part of organic chromium (10% premix) to prepare the special complete formula feed for the black pigs.
The black pig feed containing the feed additive for improving the meat quality and flavor of the black pig strain comprises the following breeding and feeding methods:
1) The medicine is used twice a day after 60 kilograms of body weight, and the average amount of the medicine is 2.5 to 3.0 kilograms each time; until the product is delivered;
2) Feeding is started after 100 kilograms of body weight is reached, twice a day, and 2.75-3.0 kilograms of the feed is averagely taken each time; until the product is delivered;
3) The medicine is used for three months before marketing, twice a day, and 3.0-3.25 kilograms of medicine is averagely used each time;
4) Until the product is delivered.
The feed additive for improving the meat quality and flavor of the black pig strain disclosed by the invention can reduce the reaction speed and the number of free radicals and ensure the normal physiological function of cell membranes by resisting biological membrane oxidation through sniping on the cell membranes. The active ingredients in the eucommia leaves are matched with anthocyanin, so that the protein deposition can be effectively promoted, the activity of the lipoxygenase is reduced, the content of inosinic acid sodium salt in muscle is increased, and the effects of increasing the growth speed, reducing the material ratio and improving the quality and the flavor of meat are further shown.
Compared with the prior art, the feed additive for improving the meat quality and flavor of the black pig strain has the following advantages:
1) The growth speed of the black pigs fed with the feed additive is obviously accelerated, the growth period of the black pigs is shortened by 7-10 days compared with that of the existing feed additive, and the economic benefit is improved.
2) After the black pig feed added with the feed additive is fed, the abdominal fat and the back fat of the black pigs are reduced, the meat flavor is further improved, the benefit is increased, and the requirements of consumers are met.
Detailed Description
The following examples and test examples provided by the inventor further illustrate the feed additive for improving the meat quality and flavor of black pig strain.
Example 1
The feed additive for improving the meat quality and flavor of the black pig strain comprises the following raw materials of 200 parts of eucommia ulmoides leaf crude extract, 200 parts of sulfur-containing amino acid derivatives, 50 parts of compound B vitamins, 40 parts of 50% L-carnitine, 20 parts of iodine selenium cobalt chelating small molecular peptides, 50 parts of processed oligomeric proanthocyanidins, 100 parts of saccharomyces cerevisiae culture, 130 parts of L-threonine hydrochloride and 300 parts of eucommia ulmoides leaf crude extract leftovers, wherein the compound B vitamins are prepared from vitamin B1, vitamin B3 and vitamin B6 according to the proportion of 1:3: 1; the iodine selenium cobalt chelating small peptide is prepared from iodine, selenium and cobalt according to the ratio of 2:1:4 in proportion.
Example 2
The feed additive for improving the meat quality and flavor of the black pig strain comprises the following raw material substances of 250 parts of eucommia ulmoides leaf crude extract, 150 parts of sulfur-containing amino acid derivatives, 50 parts of compound B vitamins, 30 parts of 50% L-carnitine, 10 parts of iodine selenium cobalt chelating micromolecule peptide, 100 parts of processed oligomeric proanthocyanidins, 80 parts of saccharomyces cerevisiae culture, 250 parts of L-threonine hydrochloride and 400 parts of eucommia ulmoides leaf crude extract leftovers, wherein the compound B vitamins are prepared by mixing 1 part of vitamin B1, 3 part of vitamin B and 6 part of vitamin B: 3:1 in proportion; the iodine selenium cobalt chelating small peptide is prepared from iodine, selenium and cobalt according to the weight ratio of 2:1:4 in proportion.
Example 3
The feed additive for improving the meat quality and flavor of the black pig strain comprises the following raw material substances of 210 parts of eucommia ulmoides leaf crude extract, 190 parts of sulfur-containing amino acid derivatives, 60 parts of compound B vitamins, 38 parts of L-carnitine with the content of 50%, 12 parts of iodine selenium cobalt chelating micromolecule peptide, 90 parts of processed oligomeric proanthocyanidins, 85 parts of saccharomyces cerevisiae culture, 220 parts of L-threonine hydrochloride and 330 parts of eucommia ulmoides leaf crude extract leftovers, wherein the compound B vitamins are prepared by mixing vitamin B1, vitamin B3 and vitamin B6 according to the proportion of 1:3: 1; the iodine selenium cobalt chelating small peptide is prepared from iodine, selenium and cobalt according to the weight ratio of 2:1:4 in proportion.
Example 4
A feed additive for improving meat quality and flavor of black pigs is composed of raw materials including 240 parts of eucommia ulmoides leaf crude extract, 160 parts of sulfur-containing amino acid derivatives, 90 parts of compound B vitamins, 32 parts of 50% L-carnitine, 18 parts of iodine, selenium and cobalt chelated small molecular peptides, 60 parts of processed oligomeric proanthocyanidins, 95 parts of saccharomyces cerevisiae culture, 160 parts of L-threonine hydrochloride and 370 parts of eucommia ulmoides leaf crude extract leftovers.
The compound B vitamins are prepared from vitamin B1, vitamin B3 and vitamin B6 according to the proportion of 1:3: 1; the iodine selenium cobalt chelating small peptide is prepared from iodine, selenium and cobalt according to the weight ratio of 2:1:4 in proportion.
Example 5
A feed additive comprises 230 parts of eucommia ulmoides leaf crude extract, 175 parts of sulfur-containing amino acid derivatives, 75 parts of compound B vitamins, 35 parts of 50% L-carnitine, 15 parts of iodine selenium cobalt chelating small molecular peptides, 75 parts of processed oligomeric proanthocyanidins, 90 parts of saccharomyces cerevisiae culture, 190 parts of L-threonine hydrochloride and 350 parts of eucommia ulmoides leaf crude extract leftovers.
The compound B vitamins are prepared from vitamin B1, vitamin B3 and vitamin B6 according to the proportion of 1:3: 1; the iodine selenium cobalt chelating small peptide is prepared from iodine, selenium and cobalt according to the ratio of 2:1:4 in proportion.
Example 6
The preparation method of the crude extract of the eucommia ulmoides leaves in the feed additive comprises the following steps:
1) Coarse powder of eucommia leaves is ground to 30-40 meshes and mixed with water according to the weight ratio of 5:1 proportion is put for ultrasonic pulverization treatment (the depth of an ultrasonic probe entering water is 1.5-1.8 cm, the liquid level is kept at a height of more than 3-3.5 cm), extraction is carried out twice, ultrasonic treatment is carried out for 30min at 20KHz, extraction solutions of the two times are combined, and decompression concentration solidification treatment (temperature is 50 ℃, pressure is 0.3 MPa) is carried out to obtain preliminarily emulsified and uniform eucommia leaf crude extract powder and extracted leftovers;
2) Weighing 1000g of folium cortex eucommiae crude extract, dissolving in warm water at 38 ℃, and preparing a saturated water solution of the folium cortex eucommiae crude extract:
3) Weighing 150g of zeolite powder, and feeding the zeolite powder into a solid fluidized bed;
4) Atomizing by taking saturated solution of the crude extract of eucommia ulmoides leaves as mother solution, spraying the mother solution onto the surface of zeolite powder in the fluidized bed by using a peristaltic pump, and performing spray granulation to obtain primary coated particles;
5) Putting 150g of hydrogenated palm oil into a reaction kettle, and heating and melting at 80 ℃ to obtain liquid hydrogenated palm oil;
6) And (3) putting the primary coated particles of the crude extract of the eucommia ulmoides leaves into a coating fluidized bed, spraying atomized liquid hydrogenated palm oil into the fluidized bed to the primary coated particles of the crude extract of the eucommia ulmoides leaves through a peristaltic pump, and performing spray granulation again.
The mother liquor atomization process conditions are as follows: the air inlet temperature is 68 ℃, the air outlet temperature is 50 ℃, the atomization pressure is 0.22MPa, and the pump rotating speed is 200r/min;
the process conditions for carrying out spray granulation again are as follows: the temperature of the air inlet is 65 ℃, and the temperature of the air outlet is 45 ℃, thus obtaining the active ingredients of the eucommia ulmoides oliv crude extract which can safely pass through stomach and gastric acid and reach intestinal tract to be absorbed so as to play a role in physiological effect.
Example 7 coating Process for oligomeric procyanidins
1) Weighing 1000g of oligomeric proanthocyanidins, and dissolving in warm water at 40 ℃ to prepare an anthocyanin saturated aqueous solution:
2) Weighing 300g of modified montmorillonite, and feeding into a solid fluidized bed;
3) Atomizing by taking the oligomeric proanthocyanidins saturated liquid as mother liquid, spraying the mother liquid onto the surface of zeolite powder in the fluidized bed by using a peristaltic pump, and performing spray granulation to obtain primary coated particles;
4) Putting 300g of hydrogenated palm oil into a reaction kettle, and heating and melting at 72 ℃ to obtain liquid hydrogenated palm oil;
5) And (3) putting the primary coating particles of the oligomeric proanthocyanidins into a coating fluidized bed, spraying atomized liquid hydrogenated palm oil into the fluidized bed to the primary coating particles of the oligomeric proanthocyanidins through a peristaltic pump, and performing spray granulation again.
The mother liquor atomization process conditions are as follows: the air inlet temperature is 65 ℃, the air outlet temperature is 50 ℃, the atomization pressure is 0.22MPa, and the pump rotating speed is 200r/min;
the process conditions for carrying out spray granulation again are as follows: the temperature of the air inlet is 60 ℃, the temperature of the air outlet is 40-45 ℃, and the active ingredients of the coated oligomeric proanthocyanidins which can safely pass through stomach and gastric acid and reach intestinal tract to be absorbed so as to play a role in physiological effect can be obtained.
Example 8
The preparation method of the feed additive for improving the meat quality and flavor of the black pig strain specifically comprises the following steps:
1) Weighing a eucommia leaf crude extract, a sulfur-containing amino acid derivative, a compound B vitamin, 50% L-carnitine, iodine, selenium and cobalt chelated small molecular peptide, processed oligomeric proanthocyanidins, a saccharomyces cerevisiae culture, L-threonine hydrochloride and eucommia leaf crude extract leftovers for later use;
2) The method comprises the steps of firstly putting leftovers of a crude extract of eucommia ulmoides leaves into a mixer, adding a sulfur-containing amino acid derivative, L-threonine hydrochloride, compound B vitamins, coated oligomeric proanthocyanidins, the crude extract of the eucommia ulmoides leaves and a saccharomyces cerevisiae culture in sequence, stirring and mixing for 7 minutes, then sequentially adding L-carnitine and iodine-selenium-cobalt chelating small peptide with the content of 50%, and stirring and mixing for 12 minutes.
Test example 1
The experimental animal and design method comprises selecting 60 black pigs with weight of about 90kg and good health status, randomly dividing into 2 groups according to weight approach and sex ratio consistency, repeating each group for 3 times, repeating each group for 10 times, randomly distributing the fat pigs in each group in the same feeding house, and feeding 4 different experimental diets by 4 treatment groups. The test is carried out in a Yunnan Wei farming and animal husbandry pig farm, and all pigs are fed for 7 days in advance and then are subjected to formal test for 60 days.
Test daily ration the test group was fed with 4.0 parts of feed additive of test example 1 of the present invention, 630 parts of corn, 100 parts of bran, 240 parts of soybean meal, 30 parts of cottonseed meal, 40 parts of 4% core premix, and 1.0 part of organic chromium to make complete formula feed for black pigs. The control group was fed the following components in parts by weight: 58.31 parts of corn, 12.00 parts of wheat, 7.30 parts of wheat and vegetable, 6.00 parts of barley, 4.50 parts of bean pulp alfalfa meal, 2.30 parts of soybean oil, 2.00 parts of cane molasses, 1.50 parts of linseed meal, 0.72 part of calcium hydrophosphate, 0.60 part of L-lysine sulfate, 0.52 part of stone powder, 0.24 part of sodium chloride, 0.20 part of trace element premix, 0.20 part of L-threonine, 0.14 part of sodium bicarbonate, 0.10 part of ferrous glycinate, 0.02 part of compound vitamin premix, 0.02 part of high-temperature resistant phytase, 0.02 part of compound enzyme preparation and 0.01 part of L-tryptophan.
And (3) feeding management, namely, all the test pigs are fed in the same fattening pig house, the test pigs are uniformly distributed in the pig house, and the pigs in the whole pig house can eat and drink water freely. The rest of the conventional management and immunization programs are carried out according to the normal breeding program of the pig farm. During the test period, the growth condition of the fat pigs is observed every day, the feeding amount is recorded, and only pigs with serious diseases affecting test data are eliminated in time.
Slaughtering and sample collection, after the feeding test is finished, fasting is carried out for 24 hours before slaughtering, and water is freely drunk. The method comprises the steps of slaughtering by conventional bloodletting, removing heads, hoofs, tails and internal organs, quickly separating the left carcass for measuring meat quality traits of the carcass, putting the longissimus dorsi tissue into a fresh-keeping bag, and storing in a low-temperature refrigerator for cold storage analysis.
The measuring index and the method are as follows:
growth Performance all pigs were fasted (free drink) for 12h at the beginning and end of the test and then weighed on empty stomach (kg) the next morning and feed consumption (kg) was recorded in repeats to calculate Average Daily Gain (ADG), average Daily Feed Intake (ADFI) and feed/weight ratio (F/G) O ADG (kg/d) = (end-initial-weight of test)/number of test days,
ADFI (kg/d) = total feed intake during test period/test day, F/G = ADFI/ADG O
Live weight before slaughter: before slaughtering, fasting for 24h, weighing (kg);
carcass weight, weight (kg) of the rest of the slaughtered pig after removing head (cut along the back edge of the ear root and the first natural transverse wrinkle on the lower jaw), limbs (severed from the wrist joint), tail (cut off the tail root by clinging to the anus) and viscera (kidney and leaf fat are remained);
slaughter rate the ratio of carcass weight to live weight before slaughter, expressed as percentage (%).
And (3) measuring the thickness of 3 points at the 6 th to 7 th ribs, the lumbar vertebra junction and the chest waist junction by using a vernier caliper, and taking the average value of the 3 points as a final result (mm).
And (3) taking the longisimus muscle of the back at the joint of the thoracic vertebra and the lumbar vertebra, scoring the flesh color for 45min within 45min after slaughtering by using a standard flesh color chart, then placing the flesh sample in a refrigerator at 4 ℃ for storing for 24h, and scoring the flesh color again. Generally, the preparation is carried out by 5 grades: 1 point-grey white (abnormal flesh color), 2 points-light grey white (biased toward abnormal flesh color), 3 points-bright red (ideal flesh color), 4 points-purple red (ideal flesh color), and 5 points-dark black (abnormal flesh color). The ideal flesh color is 3 points and 4 points, and a point value of 0.5 can be set between the two points.
And (3) marble vein detection: american NPPC colorimetric board. Scoring is done in five grades, synchronized with flesh color scoring. The meat samples were scored against a color plate. 1 is divided into fat trace; 2, dividing into trace fat; dividing into fat medium amount; 4, dividing into fat; excess fat is divided into 5 points. A score of 0.5 is allowed between the two points.
Detecting the pH value of the muscle: taking the longissimus dorsi of the 1 st to 2 nd thoracic vertebra segment, measuring the pH value of the muscle within 45min after slaughtering by using a portable acidimeter (R.Matthaus company, germany, 0PT 0-STAR), storing the meat sample in a refrigerator at 4 ℃ for 24h, and measuring the pH value for 24 h. And inserting the electrode into the muscle tissue at a position of 2cm, simultaneously inserting the temperature probe close to the electrode, and recording data after the numerical value on the display screen is stable. Each meat sample was measured three times at different sites and the average was taken as the pH of the final muscle for that meat sample.
Digestibility 2 in pm per day 100g of each of 5 o' clock feces of each test component was collected, the feces collected per day were mixed uniformly, and 10% h was added 2 SO 4 Stirring 10ml of the solution, storing at 4 ℃, sending to a laboratory, preparing a semi-dry sample, and analyzing indexes such as hydrochloric acid insoluble ash, crude protein, calcium, phosphorus and the like at 4 mol/L.
Detecting intramuscular fat:
test equipment: a balance for chemical analysis, a complete set of Soxhlet fat extractor BUDWI Extraction System B-U, a freeze dryer, a constant temperature oven, a mortar, a filter paper cylinder, a dryer, a drying agent and other related articles.
The sample part is prepared by taking a fresh meat sample of the longissimus muscle of the back of the chest, lumbar vertebra and 10 th-12 th breast immediately after slaughtering, weighing, chopping, freeze-drying and preparing the sample for later use.
And (4) measuring the antioxidant indexes, namely measuring the antioxidant indexes by using a kit purchased from Nanjing institute of Biotechnology. Wherein, malondialdehyde is measured by TBA method, glutathione peroxidase and total oxidation resistance are measured by colorimetric method, catalase is measured by visible light method, and superoxide dismutase is measured by hydroxylamine method.
The meat quality test results are given in the following table:
TABLE 1 influence of different fattening pig feeds on the growth and slaughter performance of fattening pigs
Index (I) Control group Test group
Initial weight/kg 91.89±1.88 90.3±2.00
End weight/kg 116.89±2.18 118.3±1.90
Average daily food intake kg/d 2.79±0.05 3.19±0.004
Average daily gain kg/d 0.83±0.03 0.95±0.03
Feed conversion ratio 3.28±0.01 2.98±0.01
Backfat thickness (mm) 31.22±2.24 a 33.28±2.29 a
Slaughter rate 76.05±1.46 79.20±2.88
The tests show that the indexes of the end weight, the daily feed intake and the dressing percentage of the test group are obviously superior to those of the control group, and the thickness of the backfat can be obviously reduced.
TABLE 2 influence data of flavor feed additives on carcass quality of black pigs
Index (es) Control group Test group
Color of meat 3.03±0.28 3.45±0.56
Marble vein 3.12±0.30 3.59±0.23
PH 45min 6.30±0.35 6.57±0.32
PH 24h 5.26±0.36 5.58±0.45
Cooked meat percentage (%) 67.15±1.74 72.20±1.96
Shear force (N) 37.36±2.9 b 30.22±2.29 a
Drip loss (%) 5.32±0.36 b 3.89±0.35 a
Intramuscular fat (%) 1.98±0.41 2.86±0.42
Note: the data in the same row are marked with significant difference (P < 0.05) in different lower case letters, and the data in the same row with the same letter or without the letter shows no significant difference (P > 0.05).
TABLE 3 Effect of the flavor feed additive for black pig on physiological and biochemical indexes in blood serum and tissue and meat quality of mice
Serum T3 (triiodothyronine), T4 (thyroxine), GH (growth hormone) content
TABLE (1) Effect of growth promoters on T3, T4, GH content in mouse serum
Figure BDA0003086406640000121
Note that data notation indicates significant difference (p < 0.05) and data notation indicates very significant difference (p < 0.01).
As can be seen from the table (1), the content of GH in the serum of mice is significantly higher than that of the control group (p is less than 0.05) when the mice are fed with the growth promoting agent daily ration for 30 days, and is significantly higher than that of the control group (p is less than 0.01) when the mice are fed with the growth promoting agent daily ration for 45 days and 60 days; the T3 content in the serum is obviously lower than that in a control group (p is less than 0.05) at 30d and 45d, and the T3 content in the serum is extremely lower than that in the control group (p is less than 0.01) at 60 d; t4 content at 45d is significantly higher than that of the control group (p < 0.05).
TABLE (2) Effect of growth promoters on cAMP, cGMP, TIg levels in mouse serum
Figure BDA0003086406640000131
Note that data notation indicates significant difference (p < 0.05) and indicates very significant difference (p < 0.01).
As shown in the table (2), the cAMP content, cGMP content and TIg content in the serum are all significantly higher than those in the control group (p < 0.05) at 45d and 60d.
cAMP is produced from ATP by adenylate cyclase and Mg +, and it affects many metabolic processes in the cell. cAMP, a second messenger, activates cAMP-dependent protein kinases, which in turn catalyze phosphorylation reactions of various substrates within the cell, causing various biological effects in the cell. Such as muscle cell contraction enhancement, cell membrane permeability change, glandular secretion increase, various intracellular enzymatic reactions and the like.
TABLE 3 Effect of growth promoters on the serum LPO, MDA, SOD levels in mice
Figure BDA0003086406640000132
Note that data notation indicates significant difference (p < 0.05) and data notation indicates very significant difference (p < 0.01).
As can be seen from the table (3), the LPO content in the serum of the mice is significantly lower than that of the control group (p is less than 0.05) when the mice are fed with the growth-promoting agent daily ration for 45d and 60d, the MDA content is significantly lower than that of the control group (p is less than 0.05) when the mice are fed with the growth-promoting agent daily ration for 45d and 60d, and the SOD content is significantly higher than that of the control group (p is less than 0.05) when the mice are fed with the SOD content for 45d and 60d.
MDA is the final product of lipid oxidation, and effective reduction of MDA production in the organism means reduction of lipid peroxidation in the organism, can prevent SOD activity reduction caused by excessive MDA in the organism, and can effectively remove oxygen free radicals in the organism.
Table 4 contrast data of longest muscle of back of black pig after slaughter for 2h and fresh taste of soup
Figure BDA0003086406640000141
The academic community has no unified standard for meat sensory evaluation, so evaluation groups are used for comprehensive scoring judgment.
The longissimus dorsi of the black pigs of the test group and the control group were cut into 2cm3 pieces, boiled in boiling water (meat: water = 1) for 10min, fished out and cooled to 20-30 ℃, and the meat soup was prepared and the sensory score was recorded.
Tasting was carried out after storage for 2h after slaughtering and at 0-4 ℃ under refrigeration for 24h, respectively.
The index of delicate flavor is divided into: very fresh for-5 min; is fresh-4 points; generally, fresh-3 points.
As can be seen from Table 4, the contrast data of the longest muscle on the back and the fresh taste of the soup of the black pigs after 2h slaughter by feeding the daily ration feed added with the growth promoting agent are obviously superior to those of a control group.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications can be made without departing from the technical principle of the present invention, and these modifications should also be regarded as the protection scope of the present invention.

Claims (4)

1. The feed additive for improving the meat quality and flavor of the black pig strain is characterized by comprising the following raw materials of 200-250 parts of eucommia leaf crude extract, 150-200 parts of sulfur-containing amino acid derivative, 50-100 parts of compound B vitamins, 30-40 parts of 50% L-carnitine, 10-20 parts of iodine, selenium and cobalt chelated small molecular peptide, 50-100 parts of coated oligomeric proanthocyanidin, 80-100 parts of saccharomyces cerevisiae culture, 130-250 parts of L-threonine hydrochloride and 300-400 parts of eucommia leaf crude extract leftovers;
the compound B vitamins are prepared from vitamin B1, vitamin B3 and vitamin B6 according to the proportion of 1:3: 1;
the iodine selenium cobalt chelating small peptide is prepared from iodine, selenium and cobalt according to the weight ratio of 2:1:4 in proportion.
2. The feed additive for improving the meat quality and the flavor of the black pig strain according to claim 1 is characterized by comprising the following raw materials of 210-240 parts of a eucommia ulmoides leaf crude extract, 160-190 parts of a sulfur-containing amino acid derivative, 60-90 parts of a compound B vitamin, 32-38 parts of 50% L-carnitine, 12-18 parts of iodine, selenium and cobalt chelated small molecular peptide, 60-90 parts of processed oligomeric proanthocyanidins, 85-95 parts of a saccharomyces cerevisiae culture, 160-220 parts of L-threonine hydrochloride and 330-370 parts of eucommia ulmoides leaf crude extract leftovers.
3. The feed additive for improving the meat quality and flavor of the black pig strain as claimed in claim 1, wherein the feed additive comprises 230 parts of eucommia ulmoides leaf crude extract, 175 parts of sulfur-containing amino acid derivative, 75 parts of compound B vitamins, 35 parts of 50% L-carnitine, 15 parts of iodine, selenium and cobalt chelated small molecular peptide, 75 parts of coated oligomeric proanthocyanidin, 90 parts of saccharomyces cerevisiae culture, 190 parts of L-threonine hydrochloride and 350 parts of eucommia ulmoides leaf crude extract leftovers.
4. The preparation method of the feed additive for improving the meat quality and flavor of the black pig strain is characterized by comprising the following steps:
1) Weighing a eucommia leaf crude extract, a sulfur-containing amino acid derivative, a compound B vitamin, 50% L-carnitine, iodine, selenium and cobalt chelated small molecular peptide, processed oligomeric proanthocyanidins, a saccharomyces cerevisiae culture, L-threonine hydrochloride and eucommia leaf crude extract leftovers for later use;
2) The method comprises the steps of firstly putting leftovers of a crude extract of eucommia ulmoides leaves into a mixer, sequentially adding a sulfur-containing amino acid derivative, L-threonine hydrochloride, compound B vitamins, coated oligomeric proanthocyanidins, a crude extract of eucommia ulmoides leaves and a saccharomyces cerevisiae culture into the mixer, stirring and mixing for 5-10 minutes, then sequentially adding L-carnitine and iodine-selenium-cobalt chelating small peptides with the content of 50%, and stirring and mixing for 10-15 minutes.
CN202110582093.3A 2021-05-27 2021-05-27 Feed additive for improving meat quality and flavor of black pig strain and preparation method thereof Pending CN115399408A (en)

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