KR100407071B1 - Feed additive for improving beef color and manufacturing method thereof - Google Patents

Abstract

The present invention provides 6-10% by weight of vitamin C (ascorbic acid) and 3-7% by weight of niacin to improve meat color, which is an important factor for determining the quality of beef and used as a measure of meat grade. , 12 to 20% by weight of magnesium oxide, 30 to 38% by weight of glucose, 2 to 5% by weight of binder, and 30 to 37% by weight of rumen protective fat, the micro-added feed for improving color and manufacturing method thereof As to the micro-impact feed additives for meat color improvement when mixed with the feed compound before shipment to improve the meat color when judging grade and has the effect of suppressing the color degradation phenomenon during the storage period.

Description

Feed additive for improving beef color and manufacturing method

The present invention relates to a micro-added feed for improving meat color and a method of manufacturing the same, and more particularly, including meat containing vitamin C (ascorbic acid), niacin, magnesium oxide, glucose, a binder, and rumen protective fat. The present invention relates to a micro-added feed having excellent improvement effect and inhibiting color reduction, and a manufacturing method thereof.

The flesh color of the carcass after bleeding is expressed by myoglobin, a pigment protein in muscle.

Myoglobin is divided into iron (Fe) molecules and protein (Globin), as shown in Figure 1, in the three forms of muscles (Deoxy-, Oxy-, Met-) in the muscle It is purple, cerise, and dark brown, respectively.

The content of these three myoglobin in the meat is determined by oxidation and reduction reactions due to metabolic activity in the muscle, pH, and contact time with air, so fresh meat is reddish in contact with oxygen in the air for a long time at room temperature. When the surface is rapidly oxidized, the content of metomiobin is increased, so that old meat becomes dark brown.

In general, the beef color is determined by many factors such as breed, age, castration, stress, malnutrition, etc. Among these, stress due to transport to the slaughter site and pending period is pointed out as the main cause of dark red meat. have.

In other words, if the adrenaline secretion increases due to excessive stress, and the glycogen concentration in the liver and muscle decreases due to transport, fasting, and fatigue, the decrease in the pH of meat caused by the decrease in the lactic acid concentration in the muscle is suppressed and the oxygen is depleted. Oxygen deficiency in these muscles interferes with the production of bright red oxymyoglobin combined with oxygen molecules in myoglobin and promotes oxidation to metomiobin, which is dark brown, resulting in dark red meat.

Therefore, in order to improve the meat color of slaughtered meat, it is possible to consider the shortage of transportation and mooring time as much as possible to minimize the stress, which is the cause of the dark red meat, or to receive the feed of a trace feed having an anti-stress or antioxidant effect. have.

It is an object of the present invention to provide a micro-added feed and a method of manufacturing the same, which are important factors for determining the quality of beef and can improve meat color used as a measure of quality grade determination.

The above object of the present invention is achieved by providing a feed additive for improving color, comprising vitamin C, niacin, magnesium oxide, glucose, binders and rumen protective fats, the microadditional feed When mixed and fed, it is possible to control the body's oxidation reaction after slaughter, which can improve meat color grading and improve meat storage.

1 is a simplified view showing a process of changing the color according to the myoglobin form,

Figure 2 is a table of changes in the concentration of metomiobin in muscle during the storage period of the sirloin according to the salary of the present invention.

The present invention provides 6 to 10% by weight of vitamin C (ascorbic acid), 3 to 7% by weight of niacin, 12 to 20% by weight of magnesium oxide, 30 to 38% by weight of glucose, and 2 to 5 weight of binder. The present invention relates to a microadditive feed for color improvement, comprising% and rumen protective fat 30 to 37% by weight.

The present invention comprises the steps of mixing vitamin C, niacin, magnesium oxide, glucose, and a binder; Adding water to the mixture to make a ring and drying at 50 to 70 ° C. for 5 to 7 hours; After the prepared ring is left to cool at room temperature, and then coated with a rumen protective fat liquefied at about 70 ℃, and relates to a method for producing a fine feed for color improvement.

The present inventors control the composition and oxidation reaction of myoglobin to determine the meat color by feeding to ruminant cows, and through a variety of tests to select substances that can minimize the degradation of meat color that can occur during storage and distribution of beef To determine the composition and developed a method that can be effectively absorbed and used in the digestive organs of ruminant animal feed additives for meat color improvement.

In the present invention, the vitamin C is a vitamin having a representative antioxidant function with vitamin E serves to inhibit the oxidation of iron molecules, which is a process in which myoglobin is converted to metmioglobin.

Niacin is a component of NAD (nicotinamide adenine dinucleotide) and NADP (nicotinamide adenine dinucleotide phosphate), which are coenzymes involved in respiratory combustion in vivo, and are involved in various biochemical reactions in the body, and are essential for smooth carbohydrate metabolism.

In addition, magnesium activates various enzymes, especially kinases, and catalyzes phosphorylation in the process of energy metabolism, thus inhibiting the development of dark red meat due to stress. It acts to prevent dark red meat from occurring due to energy depletion in the body.

In addition, the binder in the present invention is added to bind the components of the powder state to a certain shape, but the natural binder 2 (Kowloon Industrial; Jerry Bond-50) containing 40% crude protein was used. Other known binders may also be used.

Hereinafter, the present invention will be described in detail with reference to the additives for improving the color of the present invention and its manufacturing method, but the present invention is not limited thereto.

Example 1

1. 8.3g of vitamin C (ascorbic acid), 5.1g of niacin (nicotinic acid), 16.7g of magnesium oxide, 33.3g of glucose and 3.3g of binder were mixed.

2. The mixture was hydrolyzed using a spray and then prepared into a ring having a diameter of about 1 to 2 mm and dried in a 60 ° C. drying oven for 6 hours.

3. The prepared pill was allowed to stand at room temperature for about 1 hour, cooled, and then coated with 33.3 g of rumen protected fat liquefied at 70 ° C. to prepare an additive feed.

Composition and Composition Ratio of Trace Additives of Example 1 Ingredient Composition ratio (wt%) Vitamin c 8.3 Niacin 5.1 Magnesium oxide 16.7 Anhydrous Glucose 33.3 Binder 3.3 Rumen protective fat (melting point 54 ℃) 33.3 system 100.0

In addition to the composition shown in Table 1, the present inventors prepared the feed by varying each component in various composition ratios, and then mixed and fed to a cow's compound feed, and 6-10 wt% of vitamin C (ascorbic acid) and niacin. It was found to be preferred to comprise 3-7 wt%, 12-20 wt% magnesium oxide, 30-38 wt% glucose, 2-5 wt% binder and 30-37 wt% rumen protective fat.

In order to determine the effect of the micro-added feed of the present invention constituted as described above on the carcass performance and the shelf life of beef cattle, castrated cows were tested as follows.

Comparative Example 1

Micro additive-free salary

Eight bovine cattle, castrated, were fed for 90 days.

Example 2

Feed additives for meat color improvement

Eighty-two casts of fertilizers were disclosed, and the feed additives for improving color color prepared in Example 1 were mixed once a day in 60 g of compound feed and fed for 90 days.

Test Example 1

The slaughtered 90-day salary of Comparative Examples 1 and 2 was slaughtered to investigate the carcass performance, and approximately 2 kg of each fillet was taken as a sample and stored at 4 ° C. for refrigeration. The change in concentration of heavy myoglobin was measured.

Table 2 below shows the results of judging the meat color grade (the lower the number, the closer to crimson) of each slaughtered meat of Test Example 1.

The graded beef fillet of Example 2, which was fed the micro additives of the present invention, had a higher appearance rate of flesh color 4 indicating fresh crimson than the case of Comparative Example 1, which was not fed the additives, and the color grade due to the salary of the present invention. An improvement effect was confirmed.

Effect of Microfeeding on the Prevalence of Meat Color Grades Treatment Six color grading results (two) Meat color 4 Meat color 5 Comparative Example 1 2 6 Example 2 4 4

Tables 3 and 2 show changes in concentrations of oxymyoglobin and metomiobin in muscle during the storage period of the sirloin of Test Example 1, respectively.

Effects of Feeding Micro-Added Feeds on Changes of Oxymyoglobin Concentration During Storage storage duration Oxymyoglobin concentration (%) Comparative Example 1 Example 2 2 days 80.5 ± 2.14 63.6 ± 1.15 7 days 63.6 ± 4.24 73.3 ± 2.09

In the case of Comparative Example 1, the concentration of oxymyoglobin, which gives a bright red color, was gradually decreased during the storage period (compared to the 2nd and 7th days). Increased significantly.

On the contrary, the concentration of metmyoglobin, which has a dark brown color, was shown to be significantly lower than that of Comparative Example 1 in Example 2 on both 7th and 14th days, as shown in FIG.

As described above, the feed additive for improving color of the present invention is effective in improving meat color when determining the grade and suppressing the color degradation during the storage period when mixed with the feed compound before shipment.

Claims (3)

6-10 wt% of vitamin C (ascorbic acid), 3-7 wt% of niacin, 12-20 wt% of magnesium oxide, 30-38 wt% of glucose, 2-5 wt% of binder and rumen A micro-added feed for improving color, comprising 30 to 37% by weight of protective fat. Mixing vitamin C with niacin, magnesium oxide, glucose and a binder; Adding water to the mixture to make a ring and drying at 50 to 70 ° C. for 5 to 7 hours; After cooling the prepared ring at room temperature and cooled, comprising the step of coating with a rumen protective fat liquefied at about 70 ℃, the method for producing a fine feed for color improvement. The method according to claim 2, wherein the vitamin C is 6 to 10% by weight, niacin is 3 to 7% by weight, magnesium oxide is 12 to 20% by weight, glucose is 30 to 38% by weight, binder is 2 to 5% by weight, Ruminant protective fat is characterized in that consisting of 30 to 37% by weight, the method for producing micro-added feed for improving color.