CN115553396A - Functional pet food for improving joint diseases of pets and preparation method thereof - Google Patents
Functional pet food for improving joint diseases of pets and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a functional pet food for improving joint diseases of pets, which comprises the following raw material components in percentage by weight: fresh meat: 280-360 parts by weight after freeze-drying: 70-90 parts; 25, hydroxyvitamin D:0.001 to 0.005 portion; chondroitin sulfate: 1-10 parts; glucosamine: 1-10 parts; dimethyl sulfone: 1-5 parts; vitamin E:0.05 to 0.15 portion; beta-cyclodextrin: 0.05 to 0.20 portion; and (3) methionine manganese: 0.005-0.05 part. The invention utilizes the water absorption characteristic of the freeze-dried meat, through saturated absorption, the solution containing functional components such as 25 hydroxy vitamin D, vitamin E, dimethyl sulfone, chondroitin sulfate, glucosamine and the like enables active components such as chondroitin sulfate, glucosamine and the like with specific content to be uniformly dispersed in meat blocks, and freeze-dried meat blocks containing the functional components are formed through secondary freeze-drying, and the freeze-dried meat blocks are used as pet food for improving the joint problem of pets, particularly old pets.
Description
Technical Field
The invention relates to the field of pet nutrition, in particular to a functional pet food for improving joint diseases of pets and a preparation method thereof.
Background
Generally, the life of dogs and cats is 12-18 years old, and the dogs and cats enter the old age after 7-8 years old, and at present, experts predict that the number of old dogs and cats in 2025 will reach 5000 ten thousand, so that the dogs and cats originally have various joint problems, especially the pets are old, osteoporosis and joint diseases can be caused due to the change of bone, and the pets are easy to have the conditions of bone density reduction and joint pain.
When the bone calcium of the aged pets is lost and the quality of the aged pets is loose, the fracture phenomenon of the pets is easy to occur. Relevant studies show that the 25 hydroxyvitamin D level is in positive correlation with bone density, and the 25 hydroxyvitamin D level of osteoporosis animals is obviously lower than that of healthy animals. When the 25 hydroxyvitamin D level is reduced, the blood calcium concentration is changed, thereby inducing the imbalance of bone turnover and the destruction of the bone microstructure. 25 the hydroxyvitamin D is vitamin D 3 The active ingredients in the composition can promote the absorption of the calcium and the phosphorus in the gastrointestinal tract and reduce the excretion of the calcium and the phosphorus in the gastrointestinal tract, thereby increasing the concentration of the calcium and the phosphorus in the blood, and promoting the cartilage synthesis, the chondrocyte development and the bone maturation, thereby preventing and treating the osteoporosis of pets.
When synovial fluid having a lubricating function becomes thin, its buffering function is reduced, and cartilage tendons and bones rub against each other to be damaged and cause pain. Chondroitin sulfate makes the synovial fluid thicker and more viscous, thereby enhancing its buffering capacity and reducing friction and pain.
Glucosamine is mainly present in articular cartilage and connective tissue, is one of important nutrients for forming chondrocytes, is also an essential component of cartilage matrix and joint fluid, and can inhibit the generation of free radicals and supply physiological activities to joints.
Dimethyl sulfone is a natural organic sulfide and is an essential substance for collagen synthesis. It can maintain the metabolic balance of connective tissues, thus reducing inflammatory swelling, relieving symptoms such as joint stiffness and pain, and is beneficial to the health of organs such as fur, bones and tendons.
Manganese can promote the growth and development of bones, protect the integrity of mitochondria in cells and maintain normal sugar metabolism and fat metabolism.
Products added with the components are available on the market, but the products are mostly tablets, paste and granules.
The tablet product is prepared by simply mixing, granulating and tabletting functional components, has no due effect on dispersion and dissolution of the medicinal components in the tablet product, has high hardness, is difficult to chew by old dogs and cats, and has poor palatability, particularly, 25 hydroxy vitamin D and fat-soluble vitamin are emulsified and dissolved in water, so that the absorption of pets is facilitated.
The paste product has high moisture content, is easy to propagate harmful microorganisms, has the defects of unstable effective components, difficult storage, easy decay and flatulence, and has the problems of color change and the like in the storage process.
The granules need to be soaked in water for use, dogs and cats, particularly cats, do not like drinking water, and meanwhile, the granules resist drinking water for administration, so that the drug effect is reduced with the passage of time, and the special effect is difficult to play.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art.
Therefore, the technical scheme adopted by the invention for solving the technical problem is as follows: a functional pet food for improving joint diseases of pets comprises the following raw material components in percentage by weight:
fresh meat: 280-360 parts of freeze-dried powder: 70-90 parts;
25 hydroxyl vitamin D:0.001 to 0.005 portion;
chondroitin sulfate: 1-10 parts;
glucosamine: 1-10 parts;
dimethyl sulfone: 1-5 parts;
vitamin E:0.05 to 0.15 portion;
beta-cyclodextrin: 0.05 to 0.20 portion;
and (3) methionine manganese: 0.005 to 0.05 portion.
Preferably, the fresh meat is one or more of chicken, duck, pork, beef and fish.
A method for preparing a functional pet food for improving joint diseases of pets, comprising the following steps:
a. fresh meat treatment: pre-freezing fresh meat, and cutting according to quality requirements and shape requirements to obtain cut meat;
b. primary freeze-drying: putting the cut meat blocks into a freeze dryer, setting a freeze drying curve, starting the freeze dryer, and keeping the vacuum degree in a freeze drying box of the freeze dryer at 10-30 Pa and the temperature at-30 ℃ to-40 ℃ until the moisture of the cut meat blocks is lower than 5% to obtain primary freeze-dried meat;
c. preparing a mixed solution A: adding purified water into beta-cyclodextrin, dissolving until the solution is clear, adding a mixed solution of 25 hydroxyvitamin D and vitamin E, and performing ultrasonic emulsification until the solution is clear to obtain a mixed solution A;
d. preparing a mixed solution B: adding chondroitin sulfate, glucosamine and dimethyl sulfone into a sodium alginate solution to form a mixed solution B;
e. preparing a mixed solution C: mixing manganese methionine and a phagostimulant with the mixed solution A and the mixed solution B, uniformly stirring, and keeping the stirring temperature at 15-25 ℃ to obtain a mixed solution C;
f. soaking and absorbing: pouring the mixed solution C into an open container, heating the primary freeze-dried meat, immersing the primary freeze-dried meat in the mixed solution C for 10-30 min to ensure that the primary freeze-dried meat reaches an adsorption saturation state to obtain infiltrated freeze-dried meat;
g: and (3) secondary freeze-drying: and putting the infiltrated freeze-dried meat into a freeze dryer, setting a freeze-drying curve, starting the freeze dryer, and keeping the vacuum degree in a freeze-drying box of the freeze dryer at 10-30 Pa and the temperature of-30-40 ℃ until the water content of the infiltrated freeze-dried meat is lower than 5 percent to obtain a finished product.
Preferably, the shape of the diced meat in the step a can be a cube, a cuboid, a cylinder or other shapes.
Preferably, in step c, the dissolution temperature is 15 to 60 ℃, and the temperature is reduced to about 15 ℃ after the cyclization is finished.
Preferably, the weight of the mixed solution C is the water content of the fresh meat multiplied by the weight of the fresh meat.
Preferably, the phagostimulant in the step e is nonanal or decanal.
Preferably, the mass of the one-time freeze-dried meat is 2.0 + -0.2 g/piece, and the mass of the finished product is 2.5 + -0.2 g/piece.
Preferably, the raw material components of the functional pet food and the content ratio of each raw material component are as follows:
fresh meat: 280-360 parts of freeze-dried powder: 70-90 parts;
25 hydroxyl vitamin D:0.001 to 0.005 portion;
chondroitin sulfate: 1-10 parts;
glucosamine: 1-10 parts;
dimethyl sulfone: 1-5 parts;
vitamin E:0.05 to 0.15 portion;
beta-cyclodextrin: 0.05 to 0.20 portion;
and (3) methionine manganese: 0.005 to 0.05 portion;
a phagostimulant: 0.005 to 0.05 portion.
The invention has the beneficial effects that: (1) By utilizing the water absorption characteristic of the freeze-dried meat, through saturated absorption, a solution containing functional components such as 25 hydroxy vitamin D, vitamin E, dimethyl sulfone, chondroitin sulfate, glucosamine and the like enables active components such as chondroitin sulfate, glucosamine and the like with specific content to be uniformly dispersed in meat blocks, and freeze-dried meat blocks containing the functional components are formed through secondary freeze-drying and are used as pet food for improving the joint problem of pets, particularly old pets;
(2) According to the freeze-dried meat block-shaped quantitative product containing the active ingredients, 25 hydroxy vitamin D, vitamin E and beta-cyclodextrin are subjected to ultrasonic emulsification treatment, the bioavailability of the active ingredients is remarkably improved, and the functional ingredients are uniformly distributed in the freeze-dried meat blocks, so that the oxidation reaction is reduced; the quantitative administration is convenient to use, and the effect is fast; the whole meat auxiliary material has good palatability, and solves the feeding problem; the freeze-drying process avoids Maillard reaction and damage of effective components caused by high-temperature drying; the product has low water content, good stability of effective components, and long shelf life without adding antiseptic;
(3) The invention cuts the fresh meat into meat blocks or meat strips with standard sizes, has better palatability, is suitable for quantitative feeding, is more convenient for feeding, increases the interaction with pets, and promotes the emotion between owners and pets.
Detailed Description
The present invention is further illustrated by the following examples, but is not limited to the details given in the specification.
Example 1: a functional pet food for improving joint diseases of pets and a preparation method thereof comprise the following raw materials: 356 g of fresh meat (weight after freeze-drying: 89 g); 25 hydroxyl vitamin D:0.001 g; chondroitin sulfate: 5 g; glucosamine: 4 g; dimethyl sulfone: 1 g; vitamin D 3 :0.001 g; vitamin E:0.05 g; beta-cyclodextrin: 0.05 g; and (3) methionine manganese: 0.05 g; 0.05 g of nonanal; water: 220 g.
The method comprises the following steps:
1) Pre-freezing fresh meat, and cutting into 1 × 2 × 2-3 cm pieces 3 A rectangular parallelepiped (weighing about 2.1g after lyophilization);
2) Putting the cut meat blocks into a freeze dryer, setting a freeze drying curve, starting the freeze dryer, continuously freeze-drying the meat blocks at the vacuum degree of 10-30 Pa in a freeze drying box at the freeze drying temperature of-30-40 ℃ until the moisture content is lower than 5%;
3) Adding the beta-cyclodextrin into purified water, dissolving and clarifying, adding vitamin 25 hydroxyvitamin D and vitamin E, and ultrasonically emulsifying to clarify. Forming beta-cyclodextrin complexes of 25 hydroxy vitamin D and vitamin E;
4) Adding chondroitin sulfate, glucosamine and dimethyl sulfone into the sodium alginate solution to form a sodium alginate coating solution.
5) Mixing manganese methionine and nonanal with the solution obtained in the step 3) and the step 4). Stirring evenly, and keeping the temperature of the solution at 15-25 ℃ during the stirring;
6) Pouring the prepared functional solution into an open container to a depth capable of soaking the freeze-dried meat blocks, adding the freeze-dried meat blocks, and soaking the freeze-dried meat blocks in the solution for 10-30 min to ensure that the freeze-dried meat blocks reach an adsorption saturation state;
7) And (c) repeating the step (b) to freeze-dry the meat blocks with saturated adsorption for the second time to obtain a finished product. The weight of each tablet of the finished product is 2.5 +/-0.2 g. Each tablet contains 0.023-0.027 mg of 25 hydroxyvitamin D, 90-110 mg of glucosamine and 110-140 mg of chondroitin sulfate.
The fresh meat is preferably chicken breast.
In the pre-freezing step, the freezing temperature of the meat blocks is-18 ℃, and the freezing time is more than 5 h.
The cutting of the skeleton is reversely calculated according to the weight requirement of the product, the product is designed to be 2.5 g, 10 percent of additive is deducted, and the weight of the skeleton meat is about 2.1 g.
In the cyclization step, the dissolution temperature is 15-60 ℃. And after the cyclization is finished, cooling to about 15 ℃.
In the adsorption step, the freeze-dried meat blocks are completely immersed in the solution until a saturated adsorption state is reached.
In the freeze-drying step, the freeze-drying time of the meat blocks is 22h each time.
Example 2: a functional pet food for improving joint diseases of pets and a preparation method thereof comprise the following raw materials: fresh meat: 332 g (weight after lyophilization: 83 g); 0.002 g of 25 hydroxyl vitamin D; 7 g of chondroitin sulfate; glucosamine: 6 g; dimethyl sulfone: 2 g of the total weight of the mixture; vitamin D 3 :0.001 g; vitamin E:0.05 g; beta-cyclodextrin: 0.05 g; manganese methionine: 0.05 g; decanal: 0.05 g; 200 g of water.
The method comprises the following steps:
1) Pre-freezing fresh meat, cutting into 1 × 2 × 2-3 cm pieces 3 (weight about 2.3g after lyophilization) rectangular parallelepiped;
2) Putting the cut meat blocks into a freeze dryer, setting a freeze drying curve, starting the freeze dryer, continuously freeze-drying the meat blocks at the vacuum degree of 10-30 Pa in a freeze drying box at the freeze drying temperature of-30-40 ℃ until the moisture content is lower than 5%;
3) Adding the beta-cyclodextrin into purified water, dissolving and clarifying, adding vitamin 25 hydroxy vitamin D and vitamin E, and performing ultrasonic emulsification to clarify. Forming a beta-cyclodextrin cyclic compound of 25 hydroxyvitamin D and vitamin E;
4) Adding chondroitin sulfate, glucosamine and dimethyl sulfone into a sodium alginate solution to form a sodium alginate coating solution.
5) Mixing manganese methionine and decanal with the solution of the step 3) and the step 4). Stirring evenly, and keeping the temperature of the solution at 15-25 ℃ during the stirring;
6) Pouring the prepared functional solution into an open container to form a depth capable of soaking the freeze-dried meat blocks, adding the freeze-dried meat blocks, and soaking the freeze-dried meat blocks in the solution for 10-30 min to ensure that the freeze-dried meat blocks reach an adsorption saturation state;
7) And (c) repeating the step (b) to freeze-dry the meat blocks with saturated adsorption for the second time to obtain a finished product. The weight of the finished product is 2.5 g plus or minus 0.3 g/tablet. Each tablet contains 0.046-0.054 mg of 25 hydroxyvitamin D, 130-170 mg of glucosamine and 160-200 mg of chondroitin sulfate.
The fresh meat is preferably fish meat.
In the pre-freezing step, the freezing temperature of the meat blocks is-18 ℃, and the freezing time is more than 5 h.
The cutting of the skeleton is reversely calculated according to the weight requirement of the product, the product is designed to be 2.5 g, 10 percent of additive is deducted, and the weight of the skeleton meat is about 2.3 g.
In the cyclization step, the dissolution temperature is 15-60 ℃. And after the cyclization is finished, cooling to about 15 ℃.
In the adsorption step, the freeze-dried meat blocks are completely immersed in the solution until a saturated adsorption state is reached.
In the freeze-drying step, the drying time of each freeze-drying of the meat blocks is 22h.
Example 3: a functional pet food for improving joint diseases of pets and a preparation method thereof comprise the following raw materials: fresh meat: 308 g (weight after freeze-drying: 77 g); 0.003 g of 25 hydroxyl vitamin D; 8 g of chondroitin sulfate; glucosamine: 7 g; dimethyl sulfone: 4 g; vitamin D 3 :0.001 g; vitamin E:0.05 g; beta-cyclodextrin: 0.05 g; and (3) methionine manganese: 0.05 g; nonanal: 0.05 g; 190 g of water.
The method comprises the following steps:
1) Pre-freezing fresh meat, cutting into 1 × 2 × 2-3 cm pieces 3 (weight about 2.3g after lyophilization) rectangular parallelepiped;
2) Putting the cut meat blocks into a freeze dryer, setting a freeze drying curve, starting the freeze dryer, continuously freeze-drying the meat blocks at the vacuum degree of 10-30 Pa in a freeze drying box at the freeze drying temperature of-30-40 ℃ until the moisture content is lower than 5%;
3) Adding the beta-cyclodextrin into purified water, dissolving and clarifying, adding vitamin 25 hydroxyvitamin D and vitamin E, and ultrasonically emulsifying to clarify. Forming beta-cyclodextrin complexes of 25 hydroxy vitamin D and vitamin E;
4) Adding chondroitin sulfate, glucosamine and dimethyl sulfone into a sodium alginate solution to form a sodium alginate coating solution.
5) Mixing manganese methionine and a phagostimulant with the solution obtained in the step 3) and the step 4). Stirring evenly, and keeping the temperature of the solution at 15-25 ℃ during the stirring;
6) Pouring the prepared functional solution into an open container to a depth capable of soaking the freeze-dried meat blocks, adding the freeze-dried meat blocks, and soaking the freeze-dried meat blocks in the solution for 10-30 min to ensure that the freeze-dried meat blocks reach an adsorption saturation state;
7) And (c) repeating the step (b) on the meat blocks with saturated adsorption for secondary freeze-drying to obtain a finished product. The weight of the finished product is 2.5 g +/-0.3 g per tablet. Each tablet contains 0.069-0.081 mg of 25 hydroxy vitamin D, 160-200 mg of glucose ammonia and 180-230 mg of chondroitin sulfate.
The fresh meat is preferably beef.
In the pre-freezing step, the freezing temperature of the meat blocks is-18 ℃, and the freezing time is more than 5 h.
The cutting of the skeleton is reversely calculated according to the weight requirement of the product, the product is designed to be 2.5 g, 10 percent of additive is deducted, and the weight of the skeleton meat is about 2.3 g.
In the cyclization step, the dissolution temperature is 15-60 ℃. After the cyclization is finished, the temperature should be reduced to about 15 ℃.
In the adsorption step, the freeze-dried meat blocks are completely immersed in the solution until a saturated adsorption state is reached.
In the freeze-drying step, the drying time of each freeze-drying of the meat blocks is 22h.
Test example 1: dog palatability testing of the product was performed.
The test method comprises the following steps: 7 pet dogs were selected, and on the first day, example 1, commercially available paste 1, and commercially available tablet 1 were placed on three identical plates, respectively, and pet dog selection was observed; the following day, on three identical plates, example 2, commercially available paste 1, and commercially available tablet 1 were placed, respectively, and pet dog selection was observed; on the third day, example 3, commercially available ointment 1, and commercially available tablet 1 were placed on three identical plates, respectively, and pet dog selection was observed.
Dog palatability studies are shown in table 1:
TABLE 1 dog palatability
Test example 2: a cat palatability test of the product was performed.
The test method comprises the following steps: selecting 7 pet cats, placing the pet cats in the example 1, the commercially available paste 1 and the commercially available tablet 1 on three identical plates on the first day, and observing selection of the pet cats; the next day, on three identical plates, example 2, commercially available paste 1, and commercially available tablet 1 were placed, respectively, and pet cat selection was observed; on the third day, example 3, commercially available cream 1, and commercially available tablet 1 were placed on three identical plates, respectively, and pet cat selection was observed.
The cat palatability study of examples 1-3 is shown in table 2.
TABLE 2 Cat palatability (supra)
The results show that: analysis according to palatability results: the palatability of the functional food for pets, which is made of the freeze-dried meat, to dogs and cats is far better than that of pastes and tablets with the same functions.
Test example 3: a functional food for pet is used for testing the joint repairing effect of a pet dog.
The test method comprises the following steps: 30 pet dogs with joint dysplasia, joint abrasion, stiff limbs and arthritis are selected and divided into 6 groups, basic daily ration is fed at 8 o ' clock, 12 o ' clock and 17 o ' clock every day, 110g is fed every time, and clean drinking water is provided. The first group was fed example 1; the second group was fed example 2; the third group was fed example 3; feeding commercially available ointment 1 to the fourth group; the fifth group was fed commercial tablet 1. All tested products were fed uniformly at 14 o' clock per day for 60 days. The sixth group was a blank control group fed only basal ration. All dogs were carefully observed and tested prior to the start of the trial.
The feeding amount and the joint condition before and after feeding of the six groups of dogs are shown in the following table:
test analysis of pet dogs: compared with a blank control group, the feed of the same kind of products can obviously relieve the symptoms of arthritis and effectively improve joint diseases, and the treatment effect of the product on the arthritis is better than that of the same kind of products sold on the market.
Test example 3: a functional food for pet is used for testing the repairing effect of pet cat joint.
The test method comprises the following steps: 30 pet cats with joint dysplasia, joint abrasion, stiff limbs and arthritis are selected and divided into 6 groups, basic daily ration is fed at 8 o ' clock, 12 o ' clock and 17 o ' clock every day, 40 g is fed every time, and clean drinking water is provided. The first group was fed example 1; the second group was fed example 2; the third group was fed example 3; feeding commercially available ointment 1 to the fourth group; the fifth group was fed commercial tablet 1. All products were fed uniformly at 14 o' clock per day for 60 days. The sixth group was fed a blank control group, fed basal diet only. All cats were carefully observed and tested prior to the start of the test.
The feeding amount and the joint condition before and after feeding of six groups of cats are shown in the following table:
the results of the pet cat test show: compared with a blank control group, the feed of the same kind of products can effectively relieve the symptoms of arthritis, and the treatment effect of the product on the arthritis is better than that of the same kind of products sold on the market.
The above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. Not all embodiments are exhaustive. All obvious changes and modifications which are obvious to the technical scheme of the invention are covered by the protection scope of the invention.
Claims (7)
1. A functional pet food for ameliorating joint disease in pets, characterized by: the functional pet food comprises the following raw material components in percentage by weight:
fresh meat: 280-360 parts by weight after freeze-drying: 70-90 parts;
25, hydroxyvitamin D:0.001 to 0.005 portion;
chondroitin sulfate: 1-10 parts;
glucosamine: 1-10 parts;
dimethyl sulfone: 1-5 parts;
vitamin E:0.05 to 0.15 portion;
beta-cyclodextrin: 0.05 to 0.20 portion;
and (3) methionine manganese: 0.005 to 0.05 portion.
2. The functional pet food for improving joint disease in pets according to claim 1, characterized in that: the fresh meat is one or more of chicken, duck, pork, beef and fish.
3. A preparation method of a functional pet food for improving joint diseases of pets is characterized by comprising the following steps: the method comprises the following steps:
a. fresh meat treatment: pre-freezing fresh meat, and cutting according to quality requirements and shape requirements to obtain cut meat;
b. primary freeze-drying: putting the cut meat blocks into a freeze dryer, setting a freeze drying curve, starting the freeze dryer, and keeping the vacuum degree in a freeze drying box of the freeze dryer at 10-30 Pa and the temperature at-30 ℃ to-40 ℃ until the moisture of the cut meat blocks is lower than 5% to obtain primary freeze-dried meat;
c. preparing a mixed solution A: adding purified water into beta-cyclodextrin, dissolving until the solution is clear, adding a mixed solution of 25 hydroxyvitamin D and vitamin E, and performing ultrasonic emulsification until the solution is clear to obtain a mixed solution A;
d. preparing a mixed solution B: adding chondroitin sulfate, glucosamine and dimethyl sulfone into a sodium alginate solution to form a mixed solution B;
e. preparing a mixed solution C: mixing manganese methionine and a phagostimulant with the mixed solution A and the mixed solution B, uniformly stirring, and keeping the stirring temperature at 15-25 ℃ to obtain a mixed solution C;
f. soaking and absorbing: pouring the mixed solution C into an open container, heating the primary freeze-dried meat, immersing the primary freeze-dried meat in the mixed solution C for 10-30 min to ensure that the primary freeze-dried meat reaches an adsorption saturation state to obtain infiltrated freeze-dried meat;
g: and (3) secondary freeze-drying: and putting the infiltrated freeze-dried meat into a freeze dryer, setting a freeze-drying curve, starting the freeze dryer, and keeping the vacuum degree in a freeze-drying box of the freeze dryer at 10-30 Pa and the temperature of-30-40 ℃ until the water content of the infiltrated freeze-dried meat is lower than 5 percent to obtain a finished product.
4. The method for preparing a functional pet food for improving joint disease of pets according to claim 3, wherein: the shape of the diced meat in the step a can be a cube, a cuboid, a cylinder or other shapes.
5. The method for preparing a functional pet food for improving joint diseases in pets according to claim 3, wherein: the weight of the mixed solution C is the water content of the fresh meat multiplied by the weight of the fresh meat.
6. The method for preparing a functional pet food for improving joint disease of pets according to claim 3, wherein: and the phagostimulant in the step e is nonanal or decanal.
7. The method for preparing a functional pet food for improving joint disease of pets according to claim 3, wherein: the functional pet food comprises the following raw material components in percentage by weight:
fresh meat: 280-360 parts by weight after freeze-drying: 70-90 parts;
25, hydroxyvitamin D:0.001 to 0.005 portion;
chondroitin sulfate: 1-10 parts;
glucosamine: 1-10 parts;
dimethyl sulfone: 1-5 parts;
vitamin E:0.05 to 0.15 portion;
beta-cyclodextrin: 0.05 to 0.20 portion;
and (3) methionine manganese: 0.005 to 0.05 portion;
a phagostimulant: 0.005 to 0.05 portion.
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