JPH11196776A - Feed for bovine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a feed for bovines that can grow bovines of good meat quality, as freshness, high storability with high freshness duration, reduced dripping and good taste are maintained. SOLUTION: Spices and 50-500 ppm of vitamin E are added to the feed for bovines and the feed is given to bovines to improve the quality of their meat and the feeding method is provided. The spices are selected from the group consisting of nutmeg, mace, mustard, tarragon, sesame, black pepper, white pepper, fenugreek, anise seeds, celery seed, caraway, coriander, cumin, fennel, dill, parsley, paprika, clove, allspice, red chili, marjoram, rosemary, oregano, sage, thyme, laurel, basil, savory, cinnamon, onion, turmeric, cardamom, ginger, garlic, wormwood, and tea.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cattle feed capable of producing high-growth and high-quality beef cattle, and a method of producing beef with improved meat quality by feeding the cattle feed to raise cattle. About.

[0002]

2. Description of the Related Art In recent years, consumption of livestock meat has tended to increase. Among them, beef has characteristics of good freshness and long life, low drip, good water retention, good flavor and juicy feeling. Is required.

[0003] In order to improve the meat quality, flavor, smell and the like of livestock meat, it has been attempted to add various additives to feeds, for example, Japanese Patent Application Laid-Open Nos. 58-858 and 58-858. Nos. 9659 and 63-266, JP-A-5-27
Nos. 6878, 7-31382, 7-79709, U.S. Pat. Nos. 4,650,099 and 4,820,734.
No. 9 reports a method of improving meat quality and odor by feeding livestock and poultry by feeding with a spice or an essential oil-containing feed. However, the addition of spices and their essential oils only improves the odor and the shelf life to some extent, but the effect was not sufficient, and the reduction of drip and the improvement of flavor and juicy feeling were insufficient.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to obtain a beef having good freshness and shelf life, less drip, and good flavor and juicy quality.

[0005]

The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, if the feed is fed and fed with a combination of spices and vitamin E, the spices or spices will be reduced. Compared to the case of using a feed to which only one of vitamin E is added, dripping is remarkably small, and it is possible to produce a beef of good quality with a good flavor and juicy feeling and a long shelf life. Also found to be excellent.

[0006] As a method of adding spices and vitamin E to a feed, Japanese Patent Application Laid-Open No. 6-14723 discloses a method of feeding a feed containing garlic, ginger, oregano, cinnamon and vitamin E to a chicken to obtain low-fat chicken. A method is described. However, in chicken, the period before slaughter is suitable for consumption, that is, the aging period is as short as 0.5 day,
Unlike beef, which requires about 14 days, drip is not a serious problem, and the improvement of the beef quality of the beef of the present invention cannot be expected from the invention of JP-A-6-14723.

That is, the present invention relates to a spice and 50 to 5 spices.
An object of the present invention is to provide a cattle feed to which 00 ppm vitamin E is added and a method of producing beef with improved meat quality by feeding the cattle feed with the feed.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a spice refers to a plant itself containing spice components, a dried product, a crushed product, a molded product thereof, and an essential oil extracted from these spices. Spices have a broad meaning,
It is produced mainly in the Mediterranean coast and has both aromatic and herbal origins, and tropical and subtropical spices, which contain spices with strong aroma and pungency. Known as the essential functions of these spices are an appetite-enhancing effect by stimulating the aroma and pungency, and the odor correction (masking) for unpleasant odors of fish and meat due to the chemical action and aroma of the components contained in these spices. The main ones are smelling by aroma, and coloring by a pigment peculiar to spices. Also,
Some spices have an effect of preservative action, physiological pharmacology and the like in addition to the above-mentioned aroma and pungency.

[0009] The spices used in the present invention include nutmegaceae, Brassicaceae, Rutaceae, Sesame family, Pepperaceae, Apiaceae family, Myrtaceae family, Solanaceae family, Lamiaceae family, Camphor tree family, Lily family, Ginger family, Asteraceae family, It is selected from the group consisting of Camellia family, and specific examples include nutmeg, mace, mustard, tarragon, sesame, black pepper, white pepper, fenugreek, anise seed, celery seed, caraway, coriander, cumin, fennel , Deal, parsley, paprika, clove, allspice, red chilly, marjoram, rosemary, oregano, sage, thyme, laurel, basil, savory, cinnamon, onion, turmeric, cardamom, ginger, garlic, wormwood, tea, etc. Can be Among these, nutmeg, clove,
Rosemary, oregano, sage, cinnamon, ginger, wormwood and tea are more preferred, especially nutmeg, oregano, cinnamon, ginger and sage.

The cattle feed of the present invention can be blended with one or more of the above spices. The spices may be a collected plant as it is, a dried product, a pulverized product thereof, a product alone or in the form of a pellet together with an excipient, or an essential oil extracted from a natural spice.

[0011] The amount of spices added to cattle feed depends on the type and form of spices, but in the case of natural spices, 0.1 to 5% by weight (hereinafter simply referred to as "%") in the feed in terms of dry matter. In the case of essential oils, the content is preferably 0.001 to 1%. If the amount of the spices is less than the above range, the effect of improving the meat quality of the produced beef is not sufficient, and even if the spices in the above range are added, no further improvement effect is obtained, and the nutritional balance. Not preferred.
Vitamin E is 50-500 ppm in feed, preferably 50-200 ppm, more preferably 100-200 ppm.
It is blended so that it becomes.

When spices and vitamin E are blended in feed, they can be blended in the same manner as other raw materials. However, since spices and vitamin E are mixed in a small amount, spices and vitamin E are preliminarily used as feed raw materials. It is preferable to mix it with a part to prepare a feed additive and then add and mix it with the remaining feed raw material, since the spice and vitamin E can be uniformly blended.

In the present invention, the feed material to which spices and vitamin E are added is not limited at all, and the raw materials generally used for cattle feed are used. Such raw materials include grains such as corn, mylo, barley, and wheat; bran such as bran; vegetable oil cake such as soybean oil cake and rapeseed cake; animal feed such as fish meal; salt; oligosaccharides;
Various vitamins; minerals such as calcium carbonate and dibasic calcium phosphate; amino acids and organic acids. The beef cattle feed of the present invention is produced by adding a spice and vitamin E to the above-mentioned raw materials and mixing them to form pellets, mashes or crumbles.

[0014]

Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

Example 1 Cattle were fed with a feed having the composition shown in Table 1 and their growth status was examined. At the same time, the quality of the produced cattle was determined by drip ratio, thiobarbituric acid (TBA) value, taste, Judgment was made for flesh color and smell. (1) Feed

[0016]

[Table 1]

(2) Breeding conditions Test cattle: Castrated Holstein breeds (5 to 6 per group). Rearing method: The composition shown in Table 1 was added to feed per 200 g per day and reared. Rearing period: 134 days.

(3) Test method a) Drip ratio Loin meat immediately after slaughter was cut into 1.0 cm thickness, put in a container, covered with plastic wrap, and stored in a low-temperature room (4 ° C.) for 5 days. The amount was expressed as a percentage of the original piece weight. b) TBA value After slaughter, the TBA value of loin meat stored in a cold room for 5 days was measured. The TBA value is a value obtained by reacting malonaldehyde or an acetal compound generated by oxidation of fat with thiobarbituric acid and measuring the degree of coloration.
A larger value indicates that fat oxidation is more advanced. c) Taste (flavor and juiciness) The loin meat obtained in Example 1, the loin meat obtained in Comparative Example 1, and the loin meat obtained in Comparative Example 2 were two points based on the loin meat obtained in the control example. A comparative sensory test was performed. d) Temporal change of meat color and smell Measure the temporal change of meat color when loin meat immediately after slaughter is cut into 1.0 cm thickness, put in a container, covered with plastic wrap, and stored in a low-temperature room (4 ° C) for 7 days. did. The flesh color was measured with a color difference meter manufactured by Minolta Camera Co., Ltd. and the naked eye. In addition, the smell of the loin meat was also organoleptically evaluated. (4) Result

[0019]

[Table 2]

[0020]

[Table 3]

The taste and juiciness of the loin meat obtained in Example 1 were higher than those of the loin meat obtained in the control example in Comparative Examples 1 and 2. Was even better than them.

As is evident from the results of Example 1, cattle fed with the feed of the present invention were raised in freshness and freshness compared to those fed with only spice or vitamin E. Beef with good shelf life, little drip, and good flavor and juicy feeling can be obtained.

[0023]

When the cattle feed to which the spice and vitamin E of the present invention are added is fed and bred, a beef cattle with good freshness, long life, less drip and good taste can be produced.

Claims (4)

[Claims] 1. A feed for cattle to which spices and 50 to 500 ppm of vitamin E are added. 2. The spices are selected from the family of Papilionaceae, Brassicaceae, Rutaceae, Sesame family, Pepper family, Apiaceae family, Myrtaceae family, Solanaceae family, Labiatae family, Camphor tree family, Lily family, Ginger family, Asteraceae family and Camellia family. The cattle feed according to claim 1, which is selected from the group consisting of: 3. The spices are nutmeg, mace, mustard, tarragon, sesame, black pepper, white pepper, fenugreek, anise seed, celery seed,
Caraway, coriander, cumin, fennel, deal, parsley, paprika, clove, allspice, red chilly, marjoram, rosemary, oregano, sage, thyme, laurel, basil, savory, cinnamon, onion, turmeric, cardamom, ginger, garlic 2. The cattle feed according to claim 1, wherein the feed is selected from the group consisting of wormwood and tea. 4. A method for producing beef with improved meat quality, comprising feeding the feed according to any one of claims 1 to 3 to breed cows.